Up Close and Personal
Warm and Toasty
Raise a Glass
Sarah Beane and Jared Dalby aren’t the kind of couple to rush into things. The Richmond natives met when Sarah began waitressing at Acacia Mid-town restaurant, where Jared worked as a cook. They began dating a few months later, but enjoyed a nearly six-year relationship before Jared proposed at Thomas Jefferson’s Monticello in 2012.
Their engagement lasted two-and-a-half years, making wedding planning much less stressful for the laid-back couple. They were able to book their first choice reception venue, Tuckahoe Plantation in Manakin, Va., exactly two years in advance. As for the ceremony, the couple decided to have an intimate exchange of vows in the backyard of the bride’s family home.
Comfort was the guiding factor behind the couple’s autumn wedding, which is why they chose venues that they felt weren’t too formal. Savory food was another main focus, since the groom is a chef. The evening menu included family-style servings of whole fish, chicken and pancetta.
“We spend a lot of time cooking and trying new things,” Sarah said. “We wanted to have a nice dinner that was casual yet elegant, like you are eating at our home.”
The bride wore a classic Carolina Herrera gown, while her bridesmaids wore gray knee-length dresses of their choice. The groom and his groomsmen wore navy Brooks Brothers suits with Ledbury ties and socks, as a tribute to Richmond.
In the end, Sarah and Jared said the best compliment they received from guests was on how well the wedding reflected their personal style. “Everything felt like us,” Sarah said.
October 11, 2014
CAKE/CATERING: A Pimento Catering
WEDDING COORDINATOR: Mauna Mullins
MAKEUP/HAIR: Liz Clancy
FLOWERS: Mary Edmonds, Tuckahoe Plantation