Date: June 27
Her story: Anne Sims, 27, was born in Baltimore. She is completing a master's degree in clinical nutrition at New York University. Her parents, Meg and Terry Sims, live in Baltimore.
His story: Nathan Riggs, 28, was born in Washington and grew up in Connecticut. He is a principal at Kekst and Co., a corporate and financial communications firm in New York City. His parents, Heidi and Douglas Riggs, live in Scottsdale, Ariz.
Their story: The two met in the fall of 2006, during their first year at the University of Virginia. They were friends for several years before they began dating in spring 2010.
Things shifted in 2010 when Anne was going to New Orleans for Mardi Gras with her girlfriends. Nathan heard about it and drove 18 hours to meet her there.
"I thought that this was serious," Anne said. "This is going somewhere."
Later that year, they moved to New York City together, where they now reside.
The proposal: Nathan proposed in August 2014 at his family's home in Driggs, Idaho. Nathan told Anne that he wanted to take her on a cocktail hour picnic. He drove Anne to a field with a breathtaking view of the Teton Range. That's where he surprised her with a ring.
"I was preparing drinks, and I turned around and he was down on one knee," Anne recalled. "I was so surprised. All I did was gasp."
Venues: One hundred sixty guests attended the ceremony at Second Presbyterian Church in Guilford and the reception at Ladew Topiary Gardens in Monkton.
Flowers and decor: The colors of the wedding were green and white with purple accents. The flowers, which included hydrangeas, roses, lilies and veronicas, were by Flowers & Fancies in Owings Mills.
Her dress: Anne wore a dress by Paloma Blanca from Gamberdella Salon for Brides in Towson.
Bridesmaids' attire: Bridesmaids wore floor-length dresses in eggplant chiffon by Amsale from Bella Bridesmaids in Fells Point.
Men's attire: Nathan wore a custom midnight blue tuxedo by Eli Chess at Alabaster & Chess and a cummerbund needle-pointed by his mother. Groomsmen wore their own tuxedos.
Music: The mother-of-the-bride's cello teacher, Doug Jameson, and his wife, Melissa, provided classical music during cocktails. The Crawdaddies, a Baltimore-based Cajun/zydeco band, played for the reception.
Food and dessert: Ellie Doyle of Your Day Gourmet catered the wedding. Appetizers included crab cakes, grilled shrimp with pesto, mushroom profiteroles, lamb chops with mint sauce and tomato-basil skewers. Dinner consisted of petite filet of beef with pinot noir reduction, baked salmon with citrus sauce, roasted potatoes and grilled asparagus. The wedding cake, from Graul's Market in Ruxton, had alternating tiers of carrot cake and lemon pound cake with buttercream icing. The couple also served hummingbird cake, made by Your Day Gourmet, from a favorite recipe of the bride's.
Favors: The couple handed out limoncello, handmade by the mother of the groom, as favors. She used lemons from her own trees in Arizona to make seven gallons of limoncello last winter.
Special touches: The couple plans to go to Australia for their honeymoon.
