Each week, we feature a couple from our latest issue.
If the way to someone’s heart really is through their stomach, then Cara and Jason Barber’s wedding guests are probably a little bit in love. Catered by Bosc + Brie, the menu featured mouthwatering classics like chicken with lemon oregano cream sauce, braised short ribs and potatoes au gratin. The desserts were more than icing on the cake, too— Cara and Jason offered their guests donuts from The Little Donut Shop as well as a three-flavored confection from Short North Piece of Cake.
Cara was able to include her family in her wedding in a very personal way: by wearing her grandmother’s diamond and sapphire necklace and her gold wedding band. The ring also was worn by Cara’s mother during her wedding. “Wearing the same ring that was blessed in the church at the time [my parents] exchanged their vows was truly something special,” Cara says.
Wedding date: July 1, 2017
Wedding colors: Gray, green, ivory and burgundy
Attendants: A maid of honor, a best man, a junior best man and a flower girl
Bride wore: Allure gown from Elegant Bride (now closed), shoes from Nordstrom and earrings from J. Crew
Hair and makeup: Hair by The Bride Bar and makeup by Cheek by Lindsay
Groom wore: Tuxedo rented from Men’s Wearhouse
Rings: Y Sadiq Diamond
Rehearsal dinner: Claudiana Italian Restaurant
Ceremony: Strongwater Food & Spirits
Reception: Strongwater Food & Spirits
Caterer: Bosc + Brie
Cake: Short North Piece of Cake
Florist: The 5th Ave. Floral Co.
Photographer: Derk’s Works Photography
Invitations: Designed by Nick McFarland and made by Harper Engraving and Printing
Reception tunes: Columbus Pro DJs
First dance: “I Won’t Give Up” by Jason Mraz
Guest favors: Doughnuts from The Little Donut Shop
Registries: Zola and Crate + Barrel
Honeymoon: Puerto Rico