In the News

Down the Aisle

Down the AisleSydney Ealand + Robert Eifler

Sydney, a civil engineer, and Robert, who’s in the oil and gas business, met in 2007 but were dating other people. They turned their eyes to each other in 2011. One day, the alarm company called to alert her that the alarm was blaring. Sydney rushed home to see Robert in a tux on one knee with their song playing. He had prepared a surprise feast for family and friends to celebrate their engagement.

 

Their wedding weekend began Thursday with a rehearsal dinner at River Oaks Country Club; then the guests made their way to the beach for a welcome party Friday at the Roof Garden on the Strand, Saturday brunch at the Hotel Galvez, the ceremony at Trinity Episcopal Church that evening and, finally, the party at The Tremont House.

 

 

They offered four food stations, including comfort food with fried chicken, risotto and shrimp mac ‘n’ cheese. For dessert, they had a white wedding cake with buttercream icing, and the groom’s cake – dark chocolate with chocolate icing – was a black lab in honor of their real-life black lab, Ellie. “We wouldn’t let anyone cut ‘her’ in front of anyone,” said Sydney. They also served late-night bites, including shot glasses of milk with warm cookies, ballpark pretzels and mini Coke cans.

 

Bridal advice: “We had a problem where our linens didn’t make it in, and we had to pick a different linen before the wedding – it’s just not a big deal,” said Sydney. “Enjoy this time and don’t sweat the small stuff.”

 

Details: Date – March 29, 2014. Headcount: 360. Wedding coordinator – Cassie Glass. Dress – Monique Lhuillier, Casa de Novia. Photos – Barron & Barron Photography. Flowers: Island Flowers. Food – The Tremont. Cake – Susie’s Cakes. Band – Professor D. Party extras – photo booth; bins with neon-colored flip flops, Mardi Gras masks, sunglasses. Registries – Williams & Sonoma, Bering’s, Kuhl-Linscomb, Robert’s China.