Stephanie & John {I'on Creek Club}

07 Jul Stephanie & John {I'on Creek Club}

By Andraya Northrup | July 07, 2010

I have heard some humdingers in my time but not ever a wedding where the groom literally dared the bride on their first date! Luckily for John, his leap of faith landed him his future wife. Stacey from Red Letter Events shared their story.

{…….It just goes to show what people will do on a “dare.” Stephanie was not expecting to meet her handsome husband John while eating out at a local restaurant with family & friends. At the delivery of the final check, the waiter leaned into Stephanie and said, “I DARE you to leave your number on the back of this check.” Well if you know Stephanie, she never passes on a dare…and one year later, we were all celebrating at The Creek Club at I’ON in Mount Pleasant.}

The wedding was all a sparkle with crystals, just as the bride envisioned. Stephanie and John were married under a metal arbor adorned with white fabric, crystals, peacock feathers and flowers on the lawn of the Creek Club at I’ON. Both of the bride’s brothers walked her down the aisle. The bride wore a Judd Waddell cream satin gown with crystal beading along the bodice and a crystal medallion feature on the back along with cascading crystal buttons. Bridesmaids wore Robins Egg Blue Jenny Yoo dresses, all dresses were from The Gown Boutique of Charleston. The talented team of CVI Photography lead by Virgil Bunao captured every angle of the wedding events.

Turquoise curtains on the wrap around porch of the creek club helped to soften the outdoor space along with crystal chandeliers suspended over the inside white dance floor and outside bar. Guests enjoyed the newlyweds signature drink during the cocktail hour at the creek club, ‘Tiffany Blue on ice” to complement the colors of the wedding. Duvall catered a delicious ensemble of Stephanie and John’s favorite foods. Including petite sweet potato biscuits with country ham and peach chipotle chutney, pistachio-encrusted goat cheese lollipops served with clover honey peach coulis, curried crab salad with purple potato chip and wok-fried panko crusted shrimp with basil pesto.