Revolution Mill Events: Matt + Susie

Matt Farver and Susie Lewis tied the knot on May 12, 2018. It was an unexpectedly warm day, but that didn’t stop everything from going flawlessly! 

Matt says he was attracted to Susie from day one, and it only took a handful of dates for him to be sure that she was the one. He proposed on the family boat at Smith Mountain Lake on Labor Day 2017. He had champagne and a selfie stick hidden on the boat for the post-proposal festivities.

The couple enjoyed an outdoor ceremony at The Colonnade, followed by a buffet dinner and dancing. 

“Most everything was turn-key. Jaime was very easy to work with and very responsive to my emails along the way, which meant a lot.”

– Matt Farver, Groom

The Planning Process

Matt and Susie started planning shortly after their engagement. Matt attended another wedding at Revolution Mill and knew they wanted to consider it as an option for their big day. 

Their advice to other couples? “Just know something isn't going to go as planned. Be ready to roll with it once the big day gets here, and don't sweat the small stuff.” 

The couple highlighted both Amanda Ward, their wedding planner, and Scott Adams, their florist, as standout vendors who went above and beyond their expectations. 

Photographer: Ashley Latham Photo
Florist: Bob Adams Florist
Cake: Easy Peasy

Coordinator: A Touch of Southern
Ceremony music: Blue Sand Entertainment
Music: Simpsounds

Favorite Moment

The newlywed's favorite moment turned out to be their first dance! They did a customized routine to Stand By Me. After the first dance, they tore up the dance floor with their five bridesmaids and eight groomsmen. 

Décor

Matt and Susie opted for a color scheme of peach and ice blue. They based the palette off the groom’s favorite colors, orange and blue, but went with soft shades that were more fitting for a spring wedding.  
 

The couple opted for traditional white tablecloths, gold rimmed white china, and an assortment of floral centerpieces. 

Food and drink

The couple enjoyed a cocktail hour with passed hors d’oeuvres that included mini sundried tomato biscuits stuffed with pimento cheese, mushroom caps, and jumbo shrimp wrapped with bacon.

The dinner buffet featured a caprese salad; prosciutto, basil, parmesan, and feta stuffed chicken; grilled vegetables; and the couple’s favorite dish: beef tenderloin medallions.

Venue

There were many things about The Colonnade that appealed to Susie and Matt, but most of all the were drawn to the courtyard. They loved the idea of being able to have their ceremony and reception in the same venue, and were drawn to the layout of The Colonnade’s interior. After seeing several square rooms, the unique shape of The Colonnade stood out to them as a perfect fit.