ERICA & PETER

WHO DID WHAT

Ceremony & reception site: Weston Red Barn Farm
Wedding planner: Madison Sanders Events
Caterer: Salt Catering
Photographer: Jana Marie Photography
Gown: Theia Couture from Something White Bridal Boutique
Bride’s shoes: Badgley Mischka
Hair stylist: Hello Lovely
Makeup stylist: Blush Spa
Tuxes: Jos. A. Bank
Cake and dessert truck: Natasha’s Mulberry and Mott
Music: Lost Wax
Flowers: Good Earth Floral Design Studio
Decor and linens: Ultrapom
Invitations: Typo Boutique
The night Peter Goings proposed to Erica Hayes, the couple was living in a VW Campervan in Washington’s Olympic National Park. It was all part of a weeklong road trip the two planned in July 2015.
While getting settled into camp, the pair discovered a resort with a fine-dining restaurant nearby and made plans to celebrate their last night with an impromptu dinner date.

“We kind of showered with a kitchen sink hose out of the back of the van and had a beautiful dinner,” Erica says. “By the time we got back to camp, it was dark and you could see all the stars. We laid out a blanket, lit some candles and that’s when he proposed. It was a perfect, organic moment.”

After returning to Kansas City, the two quickly narrowed down a date, which turned out to be an easy choice. As fate would have it, both of their parents tied the knot on September 3, 1983.

“While we aimed to secure that day, all fell in line on the 4th, but we were able to double our rehearsal dinner as a 33rd anniversary party for our four parents,” she says.

In the time leading up to what would be a beautiful fall wedding at Weston Red Barn Farm, the lovebirds tapped Madison Sanders Events to help bring the final details to fruition, Jana Marie Photography to capture everything and Typo Boutique to tackle invitations.

“The Red Barn Farm was the first place we looked at,” Erica says. “We loved it because it gave the vibe we wanted of being in nature, getting married in God’s sanctuary,” she says.

On the big day, Erica donned a Theia Couture gown with an ivory pearl bodice and tulle skirt, paired with Badgley Mischka rose-gold sandals. She topped off the look with a rose-gold bracelet and drop earrings, later adding a classic rose-gold wedding band that Peter engraved with “Let’s Be Adventurers.”

Good Earth Floral Design Studio oversaw wedding flowers, sending Erica down the aisle with a mixed foliage bouquet accented by eucalyptus, garden roses, snapdragons and ranunculus. The team extended the romantic, organic look throughout the day’s décor in everything from the garland-wrapped ceremony arch to the reception tables.

Meanwhile, Peter and his groomsmen opted for timeless black tuxedos from Jos. A. Bank for the ceremony, which paired perfectly with the bridal party’s billowy Joanna August gowns from Bella Bridesmaids.
Following the outdoor ceremony, guests enjoyed cocktails and appetizers on the patio, before settling into the barn for a family-style dinner created by Salt Catering.

“Each item on the menu had a story that was told on the menus at each place setting,” she says. The honey-glazed, cedar-plank smoked salmon, for example, is the same dish the two shared the night Peter popped the question, while the gourmet mac and cheese took inspiration from an old family recipe.

After dinner, the newlyweds cut the vanilla and raspberry buttercream cake by Natasha’s Mulberry and Mott, before trying their hand at the traditional Norwegian wedding cake, created by Erica’s grandmother.

“It’s a cultural and family tradition,” she explains. “It is almond rings pasted together, and the bride and groom have to try and take them off, one-by-one. Each successful ring taken off represents a child you will have.”

In between dancing to a lively performance by Lost Wax, guests refueled with libations by Top Shelf Bartending and frequent stops by the Cirque du Sucre dessert truck for macarons and ice cream.

“The party ended up going until 11:30 p.m.,” she says. “The crowd didn’t want to stop!”

Comments

comments

Comments

comments

Thanks for checking out our new site! We’ve changed a ton of stuff, and we’d love to know what you think.
Email feedback