Date: May 2
Her story: Elizabeth Porohnavi, 23, was born in Bealeton, Va. She works as a registered nurse in Ashburn, Va. Her parents, Patricia and Paul Porohnavi live in Bealeton, but are both natives of Pikesville. Elizabeth's extended family lives in Ellicott City and Randallstown.
His story: Nicholas "Nick" Hill, 24, was born in Manassas, Va. He is a heating, ventilation and air-conditioning worker. His mother, Shelia Hill, lives in West Virginia.
Their story: The two met online in 2006 through AOL Instant Messenger. Initially, Elizabeth thought she was chatting with Nick's best friend, whom she knew from high school.
"I thought I was messaging his best friend, but it was actually him. It went from there," she said. "I thought he was funny. He had a good sense of humor."
Although the two met in person that summer, they didn't start dating until 2009.
The first date was a memorable one. It included dinner at her parents' home.
"It was very awkward—especially with my dad being there," she said.
The two live in Manassas with their pit bull, Diesel.
The proposal: On April 13, 2014, Nick planned an evening out with Elizabeth, featuring dinner at Ruth's Chris Steak House. Before dinner, the two stopped at the Jefferson Memorial in Washington. There, surrounded by cherry blossoms, he proposed.
"I was kind of shocked," she said. "But I kind of knew it was coming. I was excited."
Venue: Ninety people attended the wedding and reception at River Creek Club in Leesburg, Va.
Flowers and decor: The colors of the wedding were coral, gold and ivory. Flowers were hydrangeas and peach- and pink-colored roses from the Flower Gallery of Manassas.
Her dress: Elizabeth wore a dress with a sweetheart neckline that was fitted to the waist with an A-line finish from White Swan Bridal in Vienna, Va.
Bridesmaids' attire: Bridesmaids wore coral satin dresses from David's Bridal.
Men's attire: Nick and the groomsmen wore khaki suits from Men's Wearhouse.
Music: Ron Gray from Finest Sounds Entertainment provided the music. The couple's first dance was to "Who I Am with You" by Chris Young.
Food and dessert: River Creek Club catered the wedding. Appetizers included bruschetta, scallops and beef tenderloin. Dinner consisted of pasta stations, beef tenderloin, ham, salads, fruit, cheese and crackers.
The couple also served a three-tier cake by Simply Desserts in Fairfax, Va. The cake featured a lemon layer with raspberry and strawberry, a chocolate layer and a red velvet layer. It was finished with a buttercream frosting.
Special touches: The couple went to the Dominican Republic for their honeymoon.
