1. Real Weddings

Abigail & Jakub: A Traditional Wedding in Philadelphia, PA

Their wedding style reflected a modern take on tradition and began with a color palette they dubbed “a twist on pink,” combining many shades of red, f

Their wedding style reflected a modern take on tradition and began with a color palette they dubbed “a twist on pink,” combining many shades of red, from hot pink to burgundy. The Bride Abigail Doyle, 25 The Groom Jakub Jurek, 25 The Date June 25 Even Ivy Leaguers can miss the subtleties of a friend asking them out on a date. Abigail Doyle and Jakub Jurek became close as undergrads at Harvard University (both are now graduate students there). But when Jakub asked Abigail to a movie, “I misconstrued his intentions and assumed we were going as friends,” Abigail says, “so I invited one of my college roommates.” Jakub’s second attempt was much more successful, and the two soon started dating. When the couple planned a trip to Italy in 2004, Jakub knew the time was right for a proposal. “After 1,443 days of being together,” he says, “there wasn’t the slightest bit of doubt.” Jakub popped the question at sunset after they’d hiked to the top of Monte Solaro in Capri. And when the two got back to the States, they started planning their summer wedding at the home of Abigail’s parents in Philadelphia.

The Reception
A large white tent was set up in the backyard for dinner and dancing. The dance floor was colorfully lit with pink and red spotlights.
Five contemporary chandeliers were suspended overhead at various heights.
The Reception Decor
Abigail carried a bouquet of white Akito and Blizzard roses.
The chocolate sponge cake with raspberry filling was covered in white fondant, with brown fondant ribbons along the base of each tier and clusters of red and pink flowers scattered around it.
Her two bridesmaids -- dressed in cabernet-colored Vera Wang gowns -- carried blooms of red Charlotte and hot pink roses, dark pink ranunculus, and burgundy calla lilies.
The couple’s 160 guests could also wander through the ground floor of the house, which “needed little extra decoration,” Abigail says. Hors d’oeuvre stations -- including lamb tenderloin on crostini with olive tapenade, pepper-seared tuna on a rice cracker, and Peking duck crepes with apricot ginger sauce -- were arranged in different rooms. The delicious main course was striped bass with caviar in an orange-scented broth, served with warm asparagus and truffle-infused mashed potatoes.
The highlight of the space was a fountain decorated with hundreds of red and pink votives and red and white streamers.
Each table was topped with floral centerpieces in glass vases of different sizes and shapes.
The bride’s simple, classic gown was embellished with silk tulle highlights that gave it an ethereal effect.
The bridesmaids wore satin, floor-length halter dresses with ribbon belts. Abigail chose the color and let her maids choose the style. “I didn’t see them until the day of the wedding and could not have been happier!” she says.