"I remember not wanting to hang up," she said. "I was so excited to meet him in person."
Edward immediately made clear that he believed in their relationship by arriving with a single red rose when he picked up Keshia.
"My car broke down on the morning of our first date and since I couldn't drive to meet him, he picked me up at home," she explained. "I knew he was special, and I took him to New York to meet my family only about three weeks after we met. We both knew that God brought us together."
The two live in Middle River.
THE PROPOSAL: Edward decided to propose to Keshia on Oct. 27, 2016, the one-year anniversary of her father's death.
"I knew how important he was to her," Edward said.
Edward brought Keshia to her favorite restaurant, Woodberry Kitchen, to honor her father's passing.
"Since she thought we were having dinner to honor her dad, she had no idea I was going to propose," he said.
"Everything was perfectly planned," Edward said. "I hired photographers to capture the moment. Roses were brought to the table. I got down on one knee and asked her to marry me. She said 'yes,' and the rest is history."
VENUE: One hundred guests attended the wedding and reception at Hotel Monaco.
FLOWERS AND DECOR: The colors of the wedding were black, red and white. My Flower Box provided the floral designs.
HER DRESS: Keshia wore an ivory strapless multilayered ballgown from Blu Rayne Bridal Boutique in Commack, N.Y.
BRIDESMAIDS' DRESSES: Bridesmaids wore black one-shoulder Vera Wang dresses from David's Bridal. The maid of honor wore a strapless version of the same dress.
MEN'S ATTIRE: Edward wore a black Vera Wang slim-fit tuxedo with a black bow tie and suspenders from Men's Wearhouse. Groomsmen wore black Calvin Klein tuxedos with a red tie also from Men's Wearhouse.
MUSIC: Canterbury Strings and vocalist Nasim Siddeeq performed during the ceremony. DJ Jigsaw from Richmond, Va., provided the music for the reception. The couple's first dance was to "Spend my Life With You" by Eric Benet featuring Tamia.
FOOD AND DESSERT: Executive Chef Scott Hines from the B&O American Brasserie created the menu for the couple. Appetizers included jerk chicken, shrimp cocktail shooters and crab cakes. Dinner consisted of Maryland crab soup, Old Bay brined chicken and braised short ribs with locally sourced vegetables. The couple also had a late night snack of chicken and waffle bites, chocolate-covered bacon, and soft pretzels. They served a multitier cake consisting of lemon, red velvet and chocolate flavors from Le Cakerie.
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FAVORS: The couple handed out glass coasters, featuring a prince and princess silhouette dancing and "Keshia and Edward Est. 2017."
SPECIAL TOUCHES: Twenty percent of the wedding was composed of youth, so the couple had a special kids' table with individual gift bags, a popcorn machine and a photo booth. During the reception, Wonder Woman and Spider-Man arrived and provided face painting and balloon animals for the kids. Makeup for the bride and bridal party was provided by Maeion Bryant Cosmetics.
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