The room's shape also dictated the layout of dining tables.
The long tables will have different heights of glass vases with flowers — the same as in the bouquets — slanting out of them. The round tables will feature lower, wide landscaped arrangements.
"And tons of candlelight," adds Nola.
All the flowers are being done by Julie Wit of Julie's Floral Design.
"We have a travel theme going," says Christian. "We're naming each table for the places we've been able to travel."
"We're going to tell a little story about each of those places with a picture of us on each table," explains Nola.
The couple is keeping the dinner menu a surprise.
Their wedding cake — lemon cake with raspberry buttercream frosting and raspberry filling — is being created by Jessica Obst, who they got to know as regulars at her Cafe Latte'da.
"She's a trained pastry chef and now has a catering business," says Nola.
However, Nola's own creativity has played a role with the wedding, as well.
"I can be a little crafty...So, we did our own Save-The-Date," says Nola. "We set up our own photo shoot. I ordered a white backdrop and painted a red heart and the wedding date on it. Then, we set up the tripod and did our own photo shoot [using the self-timer]."
"Nola also designed our invitations," Christian adds, with pride. She says the invitation was done using thermography — "a raised printing" — on white paper with a champagne shimmer, ordered from Kate's Paperie in New York City.
ONYX — a seven piece band from Washington Talent — will help guests dance the night away. And Laura Ashbrook will be the wedding photographer.
The couple says thanks to the Four Seasons catering manager, Katie Shannon, wedding planning has been more fun than frantic.
The Honeymoon: The couple is going to Costa Rica.
"We both have never been there," says Nola. "And it's a mixture of romantic and adventure."
"It's both nature and luxury in one place," Christian says.