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.

The Details

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