Her story: Lauren Waldholtz, 27, was born and raised in Virginia Beach, Va. She is a fourth-year medical student at Eastern Virginia Medical School and plans to apply for a pediatrics residency this summer. Her parents, Baila and Bruce Waldholtz, live in Virginia Beach; they are originally from Baltimore.
His story: Martin Gregory, 29, was born in Chicago and grew up in St. Louis. He is an internal medicine resident at Barnes-Jewish Hospital in St. Louis. His parents, Patricia and Mark Gregory, live in St. Louis.
Their story: The two met in October 2008 at Washington University in St. Louis, where they both attended college. The two were at a study group in a library. Martin asked to borrow Lauren's notes, and eventually got her number. They started dating soon after that.
Martin lives in St. Louis. Lauren splits her time between there and Norfolk, Va.; she plans to move to St. Louis full time in May.
"We didn't want anything to detract from the beauty and elegance of the venue, so we went with neutral colors and simple arrangements," Lauren said.
Elizabeth Bailey Weddings planned the wedding.
Bride's dress: Lauren wore an Amsale silk taffeta ballgown with a natural waist, lace bodice and illusion neckline from Kleinfeld Bridal in New York City. She wore a veil that had also worn by her grandmother, mother and two aunts at their weddings.
Bridesmaids' dresses: Bridesmaids wore strapless convertible dresses in pale pink by Jenny Yoo.
Men's attire: Martin wore a custom tuxedo from Baltimore's Christopher Schafer Clothier. Groomsmen wore classic black tuxedos from Tuxedo House.
Music: The Elements, a wedding band from New York City, provided the music. The couple's first dance was to "Just the Way You Are" by Billy Joel.
Food and dessert: Occasions Caterers from Washington provided the food. Hors d'oeuvres at cocktail hour included crab cakes, beef Wellington, macaroni and cheese bites, seared tuna, and mushroom and sage phyllo pastry
For dinner, the first course was red and yellow tomato tartare with avocado. The main course was roasted lobster tail with garden risotto, and summer vegetables with herb-tomato olive oil.
Dessert consisted of a "Flight of the Bumble Bee" — individual beehives of spice cake and caramel ice cream covered with a meringue "beehive," natural honeycomb, honey tuille, and tiny bee-shaped candies. SugarBakers provided the cake, which consisted of alternating layers of yellow cake with raspberry and lemon icing, and red velvet cake with buttercream icing.
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