Stop the presses – we’ve been eagerly awaiting the arrival of this Southern Weddings Magazine feature of a very special PPHG alum’s big day, because as you’ll see, when it comes to one-of-a-kind details and personal touches, this celebration at Lowndes Grove Plantation quite literally takes the cake.
Haley and Dylan wanted every aspect of their wedding to feel uniquely theirs – and as self-professed “over-the-top people” who believe in living life to the fullest, jumped headfirst into designing an occasion to match. The couple chose a bold color scheme, created a custom logo and even made sure the dance floor got its own tailor-made look.
The menu was also a joint effort: Dylan got his very own bacon bar, with pork belly sandwiches, piggy pops and bacon-infused bourbon. For Haley, whose parents authored a cookbook of family heirloom recipes, dinner was a centerpiece. Patrick Properties’ Chef Nico Romo was happy to reproduce household staples that her family and friends would know well – including fried catfish and gravy with horseradish mashed potatoes.
And because why have one cake when you can have three, the couple cut into custom designs by PPHG pastry Chef that featured Haley & Dylan’s favorite flavor combinations.
You’ve got to see more of this gorgeous day and the traditions that made it so special (from the couple’s choice of officiant to the words of wisdom from Haley’s dad). Get ready to be inspired by these snapshots from the talented Tim Willoughby then click on over to the Real Southern Weddings feature. And cheers to our favorite newlyweds, Haley and Dylan Kelly!