Learning all about the couples who celebrate their biggest day with us is always a highlight for our team, and sometimes couples are happy to share their stories with others. Back in August, we talked to Caroline Creamer and Mike DeAngelis, who were gearing up for their September wedding at Philander Chase Knox Estate in Valley Forge. We talked about how they met, their proposal and their engagement. We just checked back in with them to follow up and to find out how everything went.
Where did you get ready and what did you do?
After we rehearsed on Friday, we got our nails done before our rehearsal dinner at Twenty9. On the day of the wedding, my bridesmaids, flower girl and mom got ready at the Marriott Residence Inn in Malvern. Our hair and makeup team from Onlo came to us, which was great. Shoutout to Jacque, AnnaLisa and Tori. They were awesome!
Was there a special flower girl or ring bearer in the wedding party?
My cousin’s daughter was our flower girl and she was escorted by her brother. My cousin was actually the flower girl in my parents’ wedding, so it was fun to bring it all back around with both of her kids. Our nephews were ring bearers. They definitely put on a show for the crowd! The younger of the two decided to take a break in the middle of the aisle and had to be escorted off by the other ring bearers and eventually his mom. Only Mike was able to witness it, so I am really looking forward to seeing it on our wedding video.
What did you do for your reception?
We decided to do a sit-down dinner so that we could have more control over the flow of the night. We worked with Luke Charles, our day-of coordinator, to make sure that the speeches and dances could be done in a way that would have a nice flow, and that would also allow for maximum dancing time after dinner. It worked out perfectly.
Was there a standout dish or food you loved?
We both loved the butternut squash soup. It was the only meal we both had time to sit down and eat entirely and we’re glad it was this one! It was definitely the most talked about dish from our friends and family. Our friends are still talking about it weeks later.
How was the staff? Anyone stand out to you?
The staff was incredible. Two people that really stood out to us were Luke, who helped coordinate our day perfectly, and Marji Rohrbach, who made sure we were well fed and had a drink in hand all night. From the second we met Luke, we knew he had everything under control and he didn’t disappoint during the big day. Marji was attentive as soon as Caroline and the bridesmaids arrived for first look and pictures, and continued to check in throughout the night.
Did you do favors?
We didn’t do any favors. Instead, we got an ice cream cart from Weckerly’s, a local shop in Philly, to serve mini ice cream sandwiches. They were delicious.
Our cake came from the Master’s Baker. Our cake tasting was definitely a highlight of the planning process. We had our florist, Jessa Sommerfield of Sommerfield Designs, put fresh flowers on it, and it turned out beautifully.
Did you go on a honeymoon?
We went to Hawaii for nine days. Our first stop was the Andaz in Maui for a few days to rest and recharge after so many crazy months of planning. We spent the rest of the trip in Kauai at the Koa Kea Resort. It was a perfect combination of relaxing and exploring with hiking — exactly what we wanted.Ready to learn more? Schedule a consultation with one of our event managers today!Robert Ryan Catering and Design plans and executes over 400 events each year, boasts a five-star rating on WeddingWire and has received WeddingWire’s Couple’s Choice/Bride’s Choice Award seven years in a row. Learn more about Robert Ryan Catering & Design and tour our venues. Subscribe to our e-newsletter for exclusive offers, up-to-date news and recipes from our executive chef.—Kim MacKinnon All photos (except Butternut Squash Soup) by Adrienne Matz Photography; Wedding cake by The Master’s Baker; Reception lighting by Lumos Co.; Flowers by Sommerfield Designs.