Wedded: For college sweethearts Alicia Besser and Eric Hansen, it all started at a party

DATE: July 29

HER STORY: Alicia Besser, 27, was born and raised in Reisterstown. She works as a first-grade teacher at Fallsmead Elementary School in Rockville. Her parents, Karen and Stuart Besser, live in Finksburg.

HIS STORY: Eric Hansen, 28, was born and raised in Damascus. He works as a coordinator at the Edison Electric Institute in Washington. His parents, JoAnn and Neil Hansen, live in Damascus.

THEIR STORY: They met April 28, 2011, at a party at the University of Maryland, where they attended college.

“We still debate to this day as to whom spoke to the other first,” she said. “I had a math test the next morning, but after meeting Eric I ended up staying at the party much later than anticipated.”

They were a couple from then on.

They now live in Rockville.

THE PROPOSAL: Eric proposed Aug. 2, 2016, while the two were in Tuscany, Italy.

They were standing in a secluded garden overlooking Chianti’s rolling hills and vineyard, Alicia recalled.

“I ran ahead of Eric to take a picture, and when I turned around, Eric was down on one knee,” she said.

VENUE: One hundred seventy guests attended the wedding and reception at The Grand in Baltimore.

FLOWERS AND DECOR: The florist, Blue Sage, provided the gold candelabras and vases with white and blush pink roses.

BRIDE’S DRESS: Alicia wore a strapless beaded ivory ballgown by Casablanca Bridal from Gamberdella Salon. She completed the dress with bright pink sparkly heels by Kate Spade.

BRIDESMAIDS’ DRESSES: Bridesmaids wore bright watermelon dresses by Bill Levkoff.

MEN’S ATTIRE: Eric and the groomsmen wore black Vera Wang tuxes from Jos. A. Bank.

MUSIC: Black Tie from Washington Talent Agency provided the music. The first dance was to "Perfect" by Ed Sheeran. The dance, which featured four lifts, was choreographed by Blend Fitness Dance Studio.

FOOD AND DESSERTS: The Grand provided the catering. Appetizers included coconut shrimp with mango chutney, chicken satay with Indonesian dipping sauce, Indian vegetable samosas and mini beef Wellington. The main course consisted of a field greens salad with arugula, teardrop tomatoes and red and yellow peppers with seasonal vinaigrette, and a duet plate of petit filet and grilled chicken breast with mashed potatoes and grilled vegetables. Artistic Desserts made the cake, which consisted of alternating layers of Italian cream cake with vanilla custard and chocolate mousse, red velvet cake with cream cheese frosting, and chocolate cake with chocolate ganache and hazelnut filling.

SPECIAL TOUCHES: After the wedding, the couple honeymooned in Fiji and stayed at the Lomani Island Resort.

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