Bridesmaids wore papaya chiffon dresses and groomsmen sported khaki pants and green shirts accented with orange orchid boutonnieres.  The bride’s gown was accented with a papaya satin sash, and she carried a bouquet of lush tropical flowers including hydrangea, peach hypericum berries, pincushion protea, three varieties of orchids, and orange tiger lilies.  (All flowers provided by Arlene Floral Designer)

Following the ceremony, guests enjoyed cocktails and hors d’oeuvres on the veranda.  The focal point was the ice palm tree carving on the center table, filled with shrimp fresh from Apalachicola (courtesy of the groom’s father), along with hot crab dip and toast points, creamy spinach dip, and passed hors d’oeuvres of fresh fruit skewers and bacon-wrapped plantains.  Kudos to Catering by the Family for the delicious food!

Cocktail tables were dressed with tropical print linens topped with bamboo candleholders, finger starfish, and votives, and the benches were lined with cushions and brightly colored pillows.

When it was time to start the dinner reception, guests’ table assignments were printed on escort cards shaped like citrus wedges, perched on the rims of rows of drinking glasses.  Tables were named after cities in Florida, and most guests were seated at tables/cities of significance to the guests.

Guest tables were draped with apple linens, and topped with centerpieces featuring tropical flowers, a starfish accent, and cut lime wedges stacked in the square vase below.  Raffia-wrapped votive candles were clustered around the arrangements.  Table name signs consisted of vintage Florida postcards for each of the cities.  Finally we casually tied all of the white garden chairs with simple apple sashes and uplit the room with green accent lighting. 

Guests enjoyed a dinner buffet of pineapple glazed chicken, oven roasted sweet potatoes, exotic vegetable blend, and a key lime Caesar salad.  And for dessert, they had their choice of jumbo filled cupcakes courtesy of Publix Greenwise; vanilla cupcakes with key lime filling topped with crushed graham cracker “sand”, carrot cake cupcakes with hummingbird filling topped with cream cheese buttercream and paper umbrellas, and chocolate cupcakes with coconut crème filling topped with fudge icing and seashell-shaped truffles.  How could you pick just one?!  And before the evening ended, guests were presented with koozie favors to take home.