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About The daily Astorian. (Astoria, Or.) 1961-current | View Entire Issue (Jan. 31, 2018)
After the big day, the two spent a few days exploring the Oregon Coast, then, this intrepid duo embarked on a bicycle tour riding from Seaside to Lansing, Iowa. “We didn’t want a traditional wedding,” she explains. “We wanted to not only express our love and who we are, but reflect our love for adventure as well.” So, following after the big day, the two spent a few days exploring the Oregon Coast. Then, this intrepid duo embarked on a bicycle tour going all the way from Seaside to Lansing, Iowa over 49 days. Working off maps from the Adventure Cycling Association, the pair followed the Lewis and Clark trail much of the time. The ceremony Wedding flowers, including boutonnieres, corsage and aisle flowers, for this affair, came from the Cannon Beach florist, Basketcase. Variations on flowers in the bride’s bouquet were used throughout—colors of white/cream with pops of tiffany blue and coral in a profusion of “stargazer” lilies, roses, blue-tipped mini calla lilies and white dendrobium orchid along with bits of greenery. Simply Cakes in Cannon Beach, created a 7” Boston Cream pie/raspberry cake for the young marrieds—white cake with a custom topper of what else? Bicycles. Guests were treated to yummy Boston Cream pie cupcakes. Kathryn looked a perfect dream in her strapless, full-length gown in white with subtle beading accents. Flat, sparkly sneakers on her feet lent a quirky sense of fun to things while her sister, Krystal Ewing (her matron of honor) and her best friend, Emili Vondrak (her maid of honor) looked on. All wore dresses from David’s Bridal in Portland. Arick’s best friend, Greg Hegarty, was also his best man, while his younger brother, Justin Loew was his groomsman. The reception A friend came all the way from Iowa to strum guitar during the aisle walk and later at the reception. The Sands’ sound system also broadcast a customized music playlist via a simple cell phone. The resort’s catering came from the Wayfarer Restaurant. Guests enjoyed hors d'oeuvres, followed by a buffet with three entrées, a vegetable, starch and bread. Four hours of open bar had been arranged, as was the ever-popular bonfire on the beach. The weather “It wasn’t all that nice out in the morning,” remembers Kathryn. “And it looked like we were going to have (rain) for the ceremony. But about an hour before the wedding, things cleared up and we were married under gorgeous blue skies,” she marvels. “Lots of locals asked, ‘what did you Iowa people do to make the weather change for the better?’” They were clearly both impressed and surprised. Not a bad start to life together. COASTAL WEDDINGS 2018 17
