On her wedding day, lovely Cat was every bit the knockout
in a simply cut, full-length, sleeveless dress in navy chiffon.
Even so, the groom, may have stolen the show in his jacket of
red and white stripes and white stars on a field of blue — he was
all smiles wearing his American flag-themed attire. In lieu of
the usual wedding attendants, the couple’s two sons — Samuel
McClellan, 20 and Zachary Bosse-Thompson, 15 — stood up
with them.
Photographer extraordinaire, Julie Adams, was on hand to
record Cat and Mitch’s nuptials for posterity. The couple’s
choice of red, white and blue colors made for some great photos,
adding whimsy, festiveness and energy to the whole affair. Once
they were man and wife, the bride and groom and their guests
made their way to the Surfsand’s gorgeous Haystack Garden for
the reception. The mood was jubilant, to say the least. “We
ended up crashing the annual Cannon Beach Fourth of July
parade that happened to be passing,” laughs Cat.
The reception
Later, in a gorgeous garden setting, the bride and groom cut
their two-tier wedding cake made by Robin Christensen of
Cannon Beach Bakery — white with chocolate ganache. There
were dutch apple and marionberry pies too. Encore Mobile DJs’
Brett Bell provided music as guests feasted on two different hors
d’oeuvres, a choice of two entrees and a range of delicious
accompaniments, all catered by the Resort’s popular Wayfarer
Restaurant. Micro-brewed beer and wine flowed freely.
When the festivities ended, guests left with their wedding
favors in hand — red, white and blue striped beach towels. Then,
off scampered the deliriously happy duo for their honeymoon
— a week in Riviera Maya, Mexico.
Well done, Cat and Mitch! Many happy returns.
RIVER & SEA WEDDINGS 2017
15