Oct 14th, 2009 by
September 22nd Wedding at Historic Kent Manor Inn
Photography by Hamilton Photography
The Bride & Groom: Debbie and Bryan grew up in Ellicott
City, attended the same high school (Centennial High School)
and the same university (Virginia Tech) for undergraduate
and graduate degrees…yet they never knew each other.
“Bryan was two years ahead of me. Our siblings knew each
other, but we didn’t,” Debbie says. It was at a mutual friend’s
wedding, after college, that they finally met. The couple lives
in Catonsville where Debbie is a freelance writer and Bryan is
a project manager with Riparius Construction.
The Engagement: They had talked about getting married,
looked at rings, and even bought a home together. “I knew
it was coming. I was afraid I wouldn’t be surprised,” Debbie
remembers. While painting the living room of their new
home, Debbie suggested taking a break on the pretty fall day
and driving out to a favorite farm to pick out a pumpkin.
While searching for the perfect pumpkin, Bryan said this was
the kind of thing he wanted to do with their children some
day. He reached into his pocket and produced a diamond ring
… in a plastic bag. “He was afraid he’d lose it,” Debbie smiles.
“And I was so thrilled that I was completely surprised!”
The Dress: After having dragged her bridesmaids to “about
a dozen stores,” Debbie fell in love with the Paul Varsalona designed
gown. The taffeta bridesmaid gowns were by Venus.
The Venue: Their rehearsal dinner was held at the Rockfish in
Annapolis. For the reception, they were looking for a facility
that could accommodate an outdoor ceremony and an indoor
reception. Kent Manor Inn had both. “The ceremony site,
framed by a great big tree, was just so beautiful—exactly the
type of place we had imagined,” Debbie says.
The Ceremony: Walter B. Lett, the father of one of the best
men, performed the ceremony which featured a “declaration
of love” where Debbie and Bryan shared something they
had each written. The service also included a poem, “Golden
Dreams,” which had been written by Debbie’s maternal great-grandmother.
“It was another personal touch that made the
day special,” she says.
The Reception at Historic Kent Manor Inn on the Kent Island waterfront near Annapolis:
Appetizers included baked Brie and almond
stuffed phyllo rolls, fresh fruit, cheeses, and vegetable crudité
platters. Entrees were a choice of filet mignon with wild
forest mushroom glaze; pan-roasted honey-glazed chicken
stuffed with herbed cream cheese, and roasted vegetables
and couscous in phyllo. Debbie and Bryan opted for a main
course of crab cakes because “I wasn’t sure how much
time I would have for dinner and didn’t think steak was the
‘quickest’ thing to eat. So the crab cakes were both practical
and indulgent!” The wedding cake came from Peace of Cake
The Memories: “I couldn’t have been happier to hear all
the wonderful things Bryan said and promised during our
Deborah Lynne Sticha to Bryan Thomas Rowe