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Catherine Anne Boone Simanski and Blake Dickinson's wedding featured a fall theme, including pumpkins and gourds hand-painted by Catie and her mother.
Catherine Anne Boone Simanski and Blake Dickinson's wedding featured a fall theme, including pumpkins and gourds hand-painted by Catie and her mother. (Courtesy of Susie & Becky Photography, Handout photo)

Date: Sept. 27

Her story: Catherine "Catie" Anne Boone Simanski, 28, was born and raised in Baltimore. The Villanova University and University of Baltimore School of Law graduate works as an associate at the law firm of Rollins, Smalkin, Richards & Mackie LLC. Her mother, Anne Boone Simanski, and father, John F. Simanski Jr., live in Reisterstown.

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His story: Blake Dickinson, 28, was born and raised in Baltimore. The Dickinson College graduate and Loyola University Maryland MBA student is a leasing manager at Continental Realty Corporation. His parents, John and Joyce Dickinson, live in Timonium.

Their story: Catie and Blake met while in high school, but they reconnected through a mutual friend in 2007. During their conversation, they realized they were both set to study abroad in Florence, Italy, that spring. They started dating while abroad.

The couple later realized that they had even more in common — both were born days apart at Greater Baltimore Medical Center, and their mothers were in adjacent rooms when giving birth.

The couple now live in Fells Point.

The proposal: Just before a trip to Puerto Rico in August 2013, Blake proposed to Catie. Even though the two had discussed marriage, Catie said she had no idea the proposal was coming.

"I was totally surprised," she said.

The morning of the proposal, Blake told Catie that they were having dinner with his parents at Waterfront Kitchen in Fells Point. While walking along the waterfront to get to the restaurant, Blake got down on one knee and popped the question. Catie remembers the Domino Sugars sign in the background as he proposed. Blake also arranged for Catie's sister, Laura, and Laura's boyfriend, Joe, to be there to witness the event.

"It was a beautiful day, so everyone sitting on the pier starting cheering and applauding," Catie said. "The funniest part was that, prior to the proposal, we ran into Blake's boss and a group of his friends. Blake was so nervous, he rushed them away without stopping for long to say 'hi.' "

Venue: About 200 guests attended the ceremony and reception at the Elkridge Furnace Inn in Elkridge. The ceremony was officiated by Baltimore County Circuit Judge Robert E. Cahill Jr., whom Catie had clerked for before becoming an attorney.

Flowers and decor: The color scheme was hunter green, gold, white and gray. Pumpkins and gourds — hand-painted by Catie's mother — were placed throughout the venue to match the fall season. Lanterns, along with more gourds and pumpkins that Catie bought at the Baltimore Farmers' Market, lined the steps leading to the venue.

For the centerpieces, Catie and her mom cut foam pumpkins and spray painted them white and gold. They surrounded each centerpiece with votive candles.

The flowers, which were done by Marlow, McCrystle & Jones in Lutherville, combined baby's breath, white flowers and fresh herbs.

Her dress: Catie went to David's Bridal in Hagerstown for her sweetheart-top dress. She borrowed her veil from a bridesmaid and purchased her earrings from J Crew.

Bridesmaid dresses: The women wore floor-length hunter green strapless dresses from David's Bridal with nude and gold heels. They also wore gold pave drop earrings, which were gifts from Catie.

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Men's attire: Blake wore a light gray three-piece suit custom-made byIndochino. The light gray groomsmen suits were designed by Mantoni and were purchased at Tuxedo House in Timonium. The groomsmen also wore white and hunter green ties to match the bridesmaids' dresses, as well as green argyle socks.

Music: Rick Hack, a family member of the groom's, played acoustic guitar during the ceremony. DJ Ray Bachman kept guests entertained during the reception. The couple's first dance was to "In My Life" by The Beatles.

Food and dessert: Guests nibbled on heavy hors d'oeuvres and had a seated dinner, which included: Maryland-style jumbo-lump crab cakes and filet mignon, both with a with a roasted shallot tarragon Mornay sauce; vegetarian pasta; lemon-chives mashed potatoes; and green beans and artichoke hearts in a basil butter. The menu was prepared by chef Daniel Wecker of the Elkridge Furnace Inn. The couple opted for chocolate chip cookies from Hamilton Bakery as a dessert instead of cake.

Favors: Guests received glass bottles of Old Bay with a personalized Maryland map tag, made by Catie and her mother.

Special touches: The couple honeymooned in Bruges, Belgium, Paris and the south of France in the Provence region.

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