Photography by Araujo Photography

Photography by Araujo Photography

It was in December 2004, during Stacee Duryea’s senior year of college, that Nate Wylie proposed. She said yes under a gazebo by Westhampton Lake on the University of Richmond’s campus, their shared alma mater. Since graduating the year before, Nate had become an officer in the 82nd Airborne Division of the U.S. Army and was stationed in North Carolina. During the spring following their engagement, he was deployed to Iraq for six months, and in 2007, he was deployed to Afghanistan for 15 months. Difficult as the time and distance separating them was, Stacee, originally from Cheswick, Pa., was able to find a positive side to their very long engagement — plenty of time to prepare for the perfect wedding day. “I wasn’t in a rush, and I could plan everything I wanted,” she says.

The long-awaited event finally arrived on a beautiful July day. At reception’s start, they danced their first dance to Lifehouse’s “You and Me.” Understandably so, the newlyweds weren’t ready for the night to end. As John Parker & the John Parker Band played on, “Nate and I were the last two people on the dance floor until the very end of the wedding. Our limo driver came in and told us it was time to go. He was tired of waiting to go the hotel,” Stacee laughs. The couple now resides in Miami, Fla., Nate’s home state.

The Facts

The Wedding

A guest list of 160 received wedding invitations fromMore Than Words Fine Paper in Mt. Lebanon. During the ceremony at St. Anne’s Catholic Church, Stacee and Nate lit a unity candle, and following their “I do’s,” they walked outside to see their friends and family waiting there. “We were just so happy the whole time because we had waited so long to get married.”

The Reception

After a photography session with Tony and Cyndi Araujo, they were off to the Fox Chapel Golf Club. There, votive candles at each table glowed around arrangements created by Hearts and Flowers Floral Design Studio. Peach and cream roses, white orchids, and lots of greenery were in gorgeous contrast to details of Tiffany blue, also the color of the bridesmaids’ dresses. That color scheme was repeated in a totally cool cake cooked up by Bethel Bakery — Tiffany-blue icing concealed an orange creamsicle batter and white-chocolate mousse filling.  A cascade of white phalaenopsis orchids spilled down the side of the three box-shaped tiers.

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