Lindsay and David
June 7, 2014: Private residence, Lake Norman
Photographs by Erin Kranz Photography
Lindsay Jones’s and David McCleary’s wedding would win “Most Fun” in yearbook superlatives. The couple’s intimate wedding was small “for good conversations and togetherness” at a large Lake Norman rental house with favorite food truck, Roaming Fork, providing “unconventional food” for an anything-but-solemn weekend. The bride processed to a string duet in the lakeside ceremony, and the couple’s friends read from the Book of Ruth and a poem on friendship. Rev. Daniel McClintock from Park Road Baptist Church helped them recite their vows and made some lighthearted comments on Pittsburgh meets the South; the couple met as students at the University of Pittsburgh.
Under a tent set up on the lawn, Roaming Fork passed charcuterie and cheese plates and fried deviled eggs during cocktail hour, then served a fun and scrumptious dinner menu of blackened fish tacos with roasted corn salsa, Maui Black Angus burgers with glazed pineapple and sweet chili sauce on a brioche bun, chicken piccata with caper lemon sauce, and David’s favorite, Korean barbecue beef on a flour tortilla with rice, aioli, pickled vegetables, cilantro, and cucumber. They added watermelon and arugula salad with Pop Rocks, and Parmesan-herb, white truffle fries. “We had zero leftovers,” says Lindsay.
DJ Anything Music played until well after midnight and had even the bride dancing on tabletops. The bride and groom finally retired, and the wedding party went for a dip in the lake. The newlyweds are planning a trip to Italy this fall.
For his proposal, David, a litigation attorney with Dummit
Fradin, waited in the couple’s living room with champagne and candles. “I walked in and he was down on one knee,” says Lindsay, digital operations manager for NASCAR. She cried during the proposal, for 30 minutes after, and then for the rest of the weekend, when their whole family flew in for an impromptu engagement party.
Cake Junkee in Huntersville baked mini tarts instead of the traditional wedding cake, with flavors from pecan and strawberry to key lime and chocolate silk.
Lindsay’s Watters “Blanca” gown from J. Major’s Bridal Boutique was made with striped Venice lace and a strapless neckline. She carried a peach and tangerine rose bouquet from Bella Grace, contrasting with her bridesmaids’ ivory bouquets and pink chiffon gowns from Ann Taylor.
The bride and groom exchanged rings from the Karat Patch.
Lindsay designed the program fans.
The ivory spray rose and hydrangea bridesmaid bouquets are by Bella Grace.
The bride’s parents bought armfuls of wildflowers from Herr Flowers at the Davidson Farmers’ Market, which they scattered in glass vases.