Joe's Seafood Wedding | Petal's Edge

There’s one thing we love about a restaurant wedding, and Katherine and Jared’s Joe’s Seafood Wedding was as effortless and elegant as any. Our beautiful couple’s day may have started out with a rainy morning, but the occasion was hardly spoiled, as evident in both the happy faces of the wedding party and the bright and cheery palette of saturated berry tones. The ceremony took place at Dahlgren Chapel on the campus of Georgetown University. To complement the bridesmaids’ brightly hued dresses, the flowers reflected vibrant raspberry, cranberry and blueberry tones.

Katherine’s bouquet was classic in feel – whites and ivories with natural accents of green. Within the body of ivory ‘Vendela’ roses, white lisianthus, stock, dahlia, and freesia, subtle hints of green were reflected not through any intentional green flowers but from small, unbloomed buds. The bridesmaids’ bouquets used ‘Black Magic’ roses, raspberry pink spray roses, fuchsia dendrobium orchids, light pink stock, burgundy dahlia, and blue-black viburnum berries. The flower girls’ simple white wicker baskets held petite arrangements of flowers similar to the bridesmaids’ bouquets.

The Joe’s Seafood Wedding reception aimed to create a classic elegance, with berry tones paired with warm golds. Half the tables were centered with gold bowls of hydrangea, stock, dahlia, and roses in pinks and burgundies complemented with unusual textures like red rose hips, pink gomphrena, and blue-black viburnum berries. Burgundy hanging amaranthus lent an old world feel to the design. For the balance of the tables, similar designs were created in clusters of gold mint julep-style vases. A simple white cake was finished with burgundy dahlia, the bridesmaids’ bouquets placed around the base.