Real Weddings: Jenelle & Martyn

Black African American bride Jenelle groom Martyn ceremony reception wedding marriage married tie the knot color palette traditional, classic, elegant, green, blue, blush, cream, peach, English garden regal country club manor ballroom sophisticated charming sweet spring

Jenelle, a project manager and graduate of Georgetown University met Martyn, an account manager with a degree from the University of Pennsylvania through a dating app called The League. The pair quickly hit it off despite coming from different social circles and geographic locations. Jenelle was raised in Washington, DC while Martyn was from Arkansas. Their engagement occurred in 2021 during the Covid pandemic. In attempt the stay safe, as well as Jenelle not being one for grandiose shows of affection, Martyn surprised Jenelle with a proposal at his dwelling. In May of 2022, on a not-so-sunny day, Jenelle and Martyn were married before 125 guests. Though it was originally planned as an English garden wedding, the rain forced the event indoors. However, Jenelle’s team had the backup plan of setting up a tented reception, which turned out beautifully. To meet her beau at the altar, both of Jenelle’s parents walked her down the aisle; she made her entrance to a string quartet playing “Kissing You” by Des’ree – a favorite of hers since she first saw the movie Romeo and Juliet at a sleepover in sixth grade. Martyn’s father, an ordained minister, read scriptures during the ceremony and the couple jumped the broom. Later, at the reception, guests and the newlyweds let loose. Despite being described as somewhat reserved and introverted, Martyn boogied on the dance floor, becoming the life of the party.

Wedding Details

LOCATION: Oxon Hill, MD

TIME OF YEAR: Spring

WEDDING STYLE: classic, English garden, detailed

CEREMONY & RECEPTION: Oxon Hill Manor

MENU: The passed hors d’oeuvres were mandarin Peking duck, teeny lobster rolls, miniature crab cakes, green pea risotto with smoked mushroom tassies, Mediterranean pizzettes, and Texas toast with beef tenderloin and horseradish. The first course was baby arugula and spinach salad with strawberries and goat cheese. The main courses were cognac strip steak with potato risotto and broccolini, elderwood salt and and panko crusted salmon with olive oil poached vegetables, or grilled cauliflower with chickpeas, eggplant and haricots verts.

DESSERT: A wedding cake for cutting and a dessert bar. The wedding cake was carrot cake with cream cheese frosting. The desserts included bread pudding, the groom’s favorite, bananas Foster French toast, miniature tiramisu cupcakes, key lime tartlets, and miniature chocolate chip cookies with fleur de sal.

FIRST DANCE SONG: “As” by Stevie Wonder

INSPIRATION: An English garden wedding and one where we didn’t feel the need to follow the standard wedding checklist, more like we were throwing a great party with our closest friends and family that just happened to be a wedding.

SPECIAL FEATURES: the couple did the jumping the broom tradition; welcome bags for the guests at the hotel that included a note from us welcoming them to our wedding, water bottles, Fisher’s caramel popcorn (as it’s from Maryland, the bride’s home state), some Walker’s Shortbread cookies, and a wellness kit with Advil, Emergen-C, Tic-Tacs, hand sanitizer, Tums and Shout stain wipes. The bride and her mother DIY’d the welcome bags; tented wedding

HONEYMOON: Tanzania and Zanzibar

COLORS: