May 17, 2014

How They Met  

In the spring of 2012, Lauren was working for VCU’s School of Engineering. She was in charge of managing recruitment and fundraising events, including selecting a caterer. Dale, owner of Goodrich Gourmet Catering Company, was looking to get his foot in the door at VCU. He realized the school could be a great market for him. Dale submitted several catering bids until he finally got his chance to bring his food and service and show what he could do. That’s when he met Lauren, and she hired Goodrich Gourmet Catering to cater an event for VCU. This led to many meetings and consultations and many more catering jobs for them to work on together.


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How He Asked

Lauren says, “Our first real date was a dinner at Can Can Brasserie in the Fan. We are both food lovers, and the French Cuisine there is out of this world! This is why Dale chose to propose there. It was a Thursday night, and he had planned the whole thing with the concierge. He had requested to sit in the very same booth where we had our first date over a year earlier. The concierge got several servers involved to manage the task of making sure everything was timed perfectly. Just after the entree plates were cleared from our table, Dale stood up and walked around to my side of the table and got down on one knee and popped the question. He said, “˜Would you make me the luckiest man in the world by becoming my wife?” Lauren fought off the tears and said yes! At that moment, flowers were brought out (from the street vendor who sells flowers every day right in front of the restaurant, the same vendor Dale bought a single rose from for Lauren on their first date), the champagne was popped and the whole restaurant cheered!


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Decor Details

As wedding professionals themselves, Dale and Lauren have seen hundreds of weddings. Needless to say, they wanted their own wedding to be a little different. Lauren says, “The beautiful marble floors and high ceilings at Main Street Station inspired us to use decor that would really stick out and leave a lasting impression. We decided on beautiful wood farm tables from Rent-E-Quip. The juxtaposition of those farm tables with the classic museum look of the building and the modern up-lighting really brought the room together. Finishing touches were applied by Heather Higgins of Bougique, including antique silver teapot centerpieces and vintage luggage trunks for the gift table.” Of course, the food at these caterers” wedding was extra special! Mike, the executive chef at Goodrich Gourmet, prepared a roasted beet salad and braised short ribs with burgundy sauce created by Mike himself. Lauren says, “We served the entire dinner family style in beautiful modern white bowls. In addition, we chose to serve Gelato instead of a wedding cake. It was a big hit and unique!”

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The Best Part

Dale’s favorite part of the wedding day was during the processional when Lauren secretly planned to switch the song from a common classical piece to an orchestra version of “Sweet Child o”™ Mine.” Dale was grinning ear to ear as she marched down the aisle! The couple says, “Patrick McCormack of Nard’s Professional DJs did a great job of hitting all the cues!”

Thank you, Lauren & Dale, for sharing your beautiful wedding with us!

Participating RW Vendors

Ceremony & Reception Site: Main Street Station

Wedding Coordination: Heather Higgins Wedding & Event Planning

Gown & Veil: Bliss Bridal Consignment Boutique

Makeup: Lou Stevens Glam Squad

Ceremony Music & Entertainment: Nard’s Professional DJ Service

Catering & Favors: Goodrich Gourmet Catering Company, of course!

Lighting & Rentals: Rent-E-Quip

Accommodations: The Omni Richmond Hotel & The Westin Richmond

Photos provided by Karen Alvis