54 www. ReadMPM. com | www.MountPl easantMagaz i ne. com | www.MountPl easantPodcas t . com Char l es tonBr i des . com to COVID-19. “My florist ordered over 800 antique pink hydrangea stems. We had a shortage a week before the wedding and were nervous we couldn’t get them all, but it worked out. We had them everywhere!” she exclaimed. From placing the ceremony by the front gates of the front lawn with a majestic avenue of oaks in the background to hosting the cocktail hour at the Cotton Dock and wowing guests with disco ball dancers at the reception, Knox thought of everything to ensure the event had plenty of “pizzazz.” The couple worked with Cru Catering to design a locally-inspired and seasonally appropriate menu which included fried green tomato and pork belly, crab cakes and fried chicken and waffles during cocktail hour. The stationstyle reception featured a traditional beef tenderloin station complemented by a short rib and grilled swordfish taco station and a butternut squash ravioli station. “Our favorite part of the menu was the latenight snacks that were passed around the dance floor. We had tiny pizzas with a photo of our dog, a white goldendoodle named Huck, that said “thanks for being a pizza our wedding.” The couple served signature cocktails honoring their tastes, Huck included. Knox is known for her love of martinis, therefore they made sure guests were treated to her favorite cocktail: a slightly dirty vodka martini with blue cheese olives that she named Nat’s Tini. In honor of the groom, guests enjoyed a Ham’s Tini, a classic espresso martini. Not to be outdone by the humans, Huck’s namesake drink of the day was a Huck’s Mule, a garden Moscow mule made with muddled blueberries and cucumber vodka, along with the traditional lime and ginger beer. While he didn’t partake in the cocktails, Huck stole the show in his black bowtie. Professional wedding planners shine under pressure, and Knox is no exception. A pandemic and unseasonably warm October weather that caused the cake cutting to happen earlier in the day than planned might have tested her patience but didn’t cramp her style. Instead, Knox now has a greater appreciation for the importance of taking in the wedding day and enjoying it as much as possible. “Brides get caught up in the traditions, yet most of my favorite memories of the day were some of those non-traditional moments that Hampton and I shared,” she mused. “We had breakfast together that morning and had our first look near a leaning oak tree on the water behind the main house of Boone Hall. The tide was high and perfect.”
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