Michelle Cook & Drew Clements
Hometowns: Ridgefield, CT & Floresville, TX
How did you meet? We are college sweethearts, we both attended Baylor University so in the fall of our sophomore year we had an 8 a.m. astronomy lab together. Drew showed up late to the very first class and he ended up sitting next to me, I was completely swept off my feet and we have been together ever since.
Tell us about the proposal. We'd been dating for three years at this point so I knew the time was coming and we had talked about it especially since we were beginning our careers. We'd had just graduated and I had driven down to San Antonio the following weekend to celebrate and spend time with his family before Drew and I headed out of town for vacation with my side of the family. I knew the time was coming but I had zero idea of what Drew had up his sleeve… Drew took me out to the San Antonio River Walk where we had an amazing steak dinner, walked around and then we simply headed home. I was completely thrown off because I was convinced he was going to purpose that night, needless to say I was a little bummed. Little did I know the next day when we went back to Waco, he took me to one of our favorite running trails at the Waco Dam which overlooks Lake Waco and the fields of summer wildflowers which is were he got down on one knee and purposed. The very next day we got on a plane to go meet up with my family for vacation and it was the best way to celebrate the engagement.
What inspired the design or theme of your wedding day? The theme for my wedding was southern charm mixed with an element of elegance. We integrated baby blue, ivory and gold into the day so to give it a clean, crisp and sophisticated feel. I have always loved the color combination of light blue and gold so the theme was a true representation of my own personal style. We had the perfect venue, Kendall Plantation, which allowed for the perfect blend of the Texas Southern charm with the white pillars and the black shutters and the beautiful landscape for the picture perfect back drop.
What were some of the most unique elements of your wedding? The majority of my family is from the east coast, while my husband is from Texas, so we wanted to balance two different cultures while trying to blend them into one. However, one of the most special moments was that our caterer, Ann Marie’s Catering, allowed my mom to personally make Paklava, to incorporate into our dessert bar. My mom is Armenian and Paklava is a very delicate dessert that is only made for special occasions, and having that a part of the wedding was a tribute to our heritage, my grandparents and simply something to share with those we love. Along the same line, my husband Drew, comes from Floresville, a small town south of San Antonio and are known for growing peanuts. As a part of our party favors, we had a dear friend of his family make peanut brittle so people could enjoy part of Drew’s roots.
Did anything about your wedding exceed your expectations? To say that the wedding went with out a hitch would be an understatement. I was blown away by the quality of service from every single vendor. They worked not as individuals but as a team, which is exactly what every bride needs. And being Diana’s 500th wedding was a true joy and gift. We were able to both be apart of a major milestone in one another’s life, and to share it with Diana was a true honor.
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