DATE: May 27, 2017.
HER STORY: Victoria Lynne Brick, 35, was born in Towson. She is the CEO of Brick Bodies. She lives in Timonium. Her parents, Lynne and Victor Brick, live in Miami.
HIS STORY: Evan Taylor Zupancic, 35, was born in Auburn, Calif. He is the chief operating officer of Stafford Hills Club. He lives in Portland, Ore. His parents, Jim and Marla Zupancic, also live in Portland.
THEIR STORY: The two met in August 2014 at a fitness leadership conference in Chapel Hill, N.C.
Before the conference, Vicki’s mother ironically told her: “You never know … you might meet your husband there.”
Vicki was late for a session at the University of North Carolina’s Kenan-Flagler Business School, and the sound of the door swinging open caught Evan’s attention. He was immediately struck by Vicki’s confidence, beauty and tardiness. She made her entrance.
The two didn’t get a chance to talk until later that night at a happy hour.
“We both kind of noticed each other,” Vicki said.
They eventually struck up a “lovely conversation,” which involved a little playful banter about which coast was better and the differences between Under Armour and Nike.
“We both kind of agreed to disagree,” Vicki said with a laugh. “And we respected each other’s beliefs.”
From there, the two started visiting one another in their respective cities. Vicki was impressed with Evan’s kind-hearted nature and ability to handle new situations — including staying cool while meeting her family.
“He just took it in stride,” she said. “He was witty. He could laugh. He could banter with the family.
“The more time I spent with Evan and seeing how he was so open and loving to my family, it made me realize he was the one I wanted to spend the rest of my life with,” she said.
THE PROPOSAL: Evan proposed to Vicki during a trip to New York on Dec. 22, 2015.
Evan rented out the entire ice rink at Rockefeller Center to pop the big question. And even unseasonably warm weather — it was about 65 degrees that day — couldn’t stop the perfect moment.
“I was in complete and utter shock,” Vicki said. “Rockefeller Center was cheering for us as we were kissing.”
Evan also arranged for her family to be at a nearby restaurant so they could celebrate together.
“He did the chivalrous thing. He’s a pure gentleman,” she said, recalling the moment that she saw her family in the restaurant. “There were my parents and brother with the champagne glasses. I was speechless and shocked.
“He got me. He got me good.”
VENUE: Two hundred and sixty guests attended the ceremony at Church of the Nativity in Timonium and reception at Four Seasons Hotel Baltimore. The wedding was planned and designed by Stephanie Bradshaw.
FLOWERS AND DECOR: Flowers and Fancies provided the flowers. The colors of the wedding were hues of light purples, white, silver and pops of bling. Linen was provided by Table Toppers, Select Event Group and BBJ Linen.
HER DRESS: Vicki wore a strapless Stella dress by Sottero and Midgley from Bridal Exclusives in Oregon.
BRIDESMAIDS’ DRESSES: Bridesmaids wore various purple ombre dresses from Wtoo by Watters.
MEN’S ATTIRE: Evan wore a custom tuxedo with a white dinner jacket by Joseph Abboud through Men’s Wearhouse. Groomsmen wore black tuxedos by Vera Wang.
MUSIC: The ceremony featured a string quartet from Baltimore’s Premiere Event Solutions. The lobby harpist was Kristen Jepperson from Entertainment Exchange. Cocktail hour featured a guitarist and violinist duo from Andy Kushner Entertainment Design. The reception featured the band Millennium from Washington Talent. The couple’s first dance was a surprise entrance dance to “I Can Only Imagine” by David Guetta and Chris Brown. Their first slow dance was to “I Believe (When I Fall in Love It Will Be Forever)” by Stevie Wonder. The after party featured music by DJ Carl Brashears from Classic Collective DJs.
FOOD: The wedding was catered by Four Seasons Hotel Baltimore. Wedding appetizers included Lobster “BLT”; Ahi Tuna Poke; ginger, scallion, red curry crackers; butternut squash soup shooters with white truffle oil and chives; mini Maryland crab cakes; satays, kabobs and skewers; an artisanal cheese board; vegetables and hummus. Dinner consisted of kale salad, grilled beef tenderloin, truffle potato pureee and jumbo asparagus or potato-crusted halibut, creamy polenta and young squash with Tarragon sauce.
CAKE AND DESSERT: The couple served a five-layer cake — red velvet, cannoli, Amaretto raspberry and Smith Island cake — from SugarBakers Cakes. The Four Season provided assorted desserts, including tiramisu, French macarons and Baltimore custard.
FAVORS: The couple gave out welcome bags to guests featuring the couple’s favorite treats: Natty Boh and a Fresh Squeezed IPA. Sunglasses were handed out to all the guests during the reception.
SPECIAL TOUCHES: The dance floor was illuminated by 41 custom crystal chandeliers from Revolution Event Design & Production. Make-up was provided by Amie Decker from Amie Decker Beauty. Hair was done by Up Do’s for I Do’s. The couple worked with travel agent Sue Michailidis from Connoisseur Travel for their honeymoon to Tahiti immediately after the wedding. They spent five days at a private island resort in Taha'a and six days at the Four Seasons in Bora Bora.
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