DATE: Sept. 2, 2017
HER STORY: Lindsay Elizabeth Diffenderfer, 26, was born and raised in Parkville. She works as an occupational therapy assistant for Baltimore Orthopaedics and Rehabilitation in Baltimore. Her parents, Lisa and Brian Diffenderfer, live in Parkville.
HIS STORY: Bradley Stephen Gaertner, 30, was born and raised in Saginaw, Mich. He works for Airgas Company in Baltimore. His parents, Beverly and Brent Gaertner, live in Saginaw.
THEIR STORY: The two met online in 2015 and saw each other in person for the first time at Barrett’s Grill in Hunt Valley Town Center on April 15, 2015.
They knew right away there was something special between them.
“I really felt that something was there in a heartbeat,” Lindsay said. “In the first two minutes, I knew I wanted to know more. There was a lot of excitement and a lot of good feelings. I felt really good about the first date we had.”
Within two weeks they were a couple.
“It was very instant,” she said.
They purchased a home in Hampden in May 2016 and live there with their dog, Tucker.
THE PROPOSAL: Brad proposed to Lindsay on July 28, 2016. They were vacationing with Lindsay’s family in Ocean City when he popped the question.
“We ended up going to look for a ring together, but it was surprising as to when he was going to do it,” she said.
As for the proposal, it was fairly low-key, according to Lindsay.
“There were no crazy details,” she said. “I teared up for sure.”
VENUE: One hundred fifteen guests attended the wedding and reception at the Baltimore Museum of Industry.
FLOWERS AND DECOR: Flowers and centerpieces were provided by Flowers by Michael.
BRIDE’S DRESS: Lindsay wore an ivory and champagne gown from Juliet’s Bridal in Parkville.
BRIDESMAIDS’ DRESSES: Bridesmaids wore purple dresses from David’s Bridal in Glen Burnie.
MEN’S ATTIRE: Brad and his groomsmen wore gray suits with a purple tie from Men’s Wearhouse.
MUSIC: Justin Darling, cousin of the bride, was the DJ. The couple’s first dance was to “From the Ground Up” by Dan and Shay.
FOOD AND DESSERT: Mother’s Bar & Grill catered the reception. Appetizers included mini crab cakes, Old Bay wings and crab dip. Guests dined on jerk chicken, mahi mahi, pasta salad, garden salad, green beans and roasted potatoes. There was an ice cream bar for dessert. The wedding cake was provided by Fenwick Bakery.
FAVORS: The couple gave guests a crab mallet imprinted with “Love, Honor and Old Bay” and a crab dip recipe attached.
SPECIAL TOUCHES: Lindsay and Brad spent a few days in New Orleans. They plan to take a honeymoon at a later date.
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