Erica Kennedy and Brady Vaillancourt were married during an evening ceremony on September 25, 2010 at the Hilton Garden Inn in Auburn in front of 135 guests. Upon becoming engaged the November prior, the couple decided on a classic and stylish autumnal wedding.

After attending several bridal shows the bride decided to print her own invitations, and used for the table cards and cake toppers. Working with the experienced staff at Blais Flower Shop, the couple chose green orchid centerpieces, which glowed ethereally atop the small LED lights placed at the base of each piece. The bridesmaids carried green orchids, in addition to ivory and fall-colored roses. Kennedy noted, “I added a crystal butterfly pin, which the bridesmaids got to keep after the wedding.” The bride carried a bouquet that also boasted crystal orbs.

Two experienced flower girls began the ceremony, dressed in ivory dresses with cinnamon sashes and pearls. Two bridesmaids preceded the bride, wearing cinnamon colored gowns with ivory sashes. The bride was a picture of class, gliding down the aisle in a fitted, ivory gown, trimmed with pickups embroidered with iridescent beads, a long, elegant train in her wake. Her shoes, “stiletto pumps, covered in Swarovski crystals, so they looked like glass,” were the perfect finishing touch to the bride’s ensemble.

She was met at the head of the aisle by the groom and two groomsmen dressed in sharp, black pinstriped suits with black fedoras and silver aviators. They walked down the aisle to a non-traditional song: “Is this Love” by Bob Marley.

After the ceremony, guests enjoyed appetizers while the bridal party had photos taken in front of the Bates Mill; the contrast of industry and elegance created powerful photos to help the couple recall their special day. “It was about us,” Kennedy recalled.

Dinner was a succulent meal of sirloin steak and baked salmon. The meal was also enriched by the vibrant, hand-carved watermelon that sported the initials of the new couple. An ivory, buttercream cake, created by Heather’s Bakery, was decorated with a fondant tree branch with rich-colored leaves that mimicked the stunning foliage, signature for the time of year.

The reception was lively and sentimental, accompanied by the stylings of Natalie Cole, Ray Charles and Kenny G. “We didn’t do the traditional dollar dance; we did a garter toss and a bouquet toss,” the bride remarked of the reception festivities. Balloon Magic out of Topsham created a tulle canopy over the dance floor.

Regarding the wedding favors, the Vaillancourts “wanted to do something different than the traditional candle favor, so we opted for whoopie pies.” The miniature whoopie pies, compliments of Betty Reez, of Freeport, came in a variety of flavors, including gingerbread with lemon cream, oatmeal with maple cream, and chocolate with raspberry cream. “She asked us to send her a swatch of our wedding colors. She found a ribbon to match exactly. She labeled each whoopie pie: ‘Thank You For Enjoying Our Special Day! Love, Erica and Brady.’ She was wonderful.”

The entire event was successfully concluded by a post-wedding breakfast for the couple and their families, who stayed at the Hilton overnight. The final review of the classic, stylish event? “It was so much fun, we loved it.”

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