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Margaux & Michael

A classic Southern wedding at Old Edwards Inn celebrates family traditions with a touch of elegance.
 

The bride and groom share a sweet moment.

A bridal bouquet by Oakleaf of white peonies and orchids

The groom with his beloved dog

The bride and her attendants with bouquets by Oakleaf

A bagpiper heralds in the wedding party.

A ruffled confection courtesy of Creative Pastries by Sid

Every detail was overseen by Susan Graham.

The Old Edward’s Inn serves up a gourmet feast.

When Margaux Espy and Michael Pollock first met four years ago through mutual friends, the timing wasn’t right. “I thought he was really cute, but he was dating someone else at the time,” Espy explains. Fast-forward a few months and Espy, an Atlanta native, and Pollock, who hails from Albany, Ga., crossed paths again at a party. They hit it off, and the rest was history, says Espy.

One carefully coordinated, secretive proposal later, at the Duck Pond in Garden Hills, Espy and Pollock were planning a wedding. Venturing 130 miles outside Atlanta to Highlands, N.C., they found the ideal spot for their summer nuptials: the Farm at Old Edwards Inn. “It was the perfect distance from Atlanta to feel like a destination wedding, but was easy to get to,” says Espy. “Michael loves to play golf, and I love the quaint, cozy little town.”

Espy shopped at several stores in Atlanta to find her gown. Making a final stop at Joan Pillow Bridal Salon, she felt confident that she’d find her dream dress there. “When I tried on the Oscar dress, I just knew it was the one,” she says. “It is a classic dress, and I hope that one day I will have a daughter who will want to wear it.”

Then serving as director of development and events for the Arthritis Foundation, Espy didn’t waste time getting the rest of the plans rolling. “Being an event planner, I was very involved with every detail,” she says. “It was really exciting to see all my dreams come to life on the day of the wedding.”

The details included many classic Southern touches, beginning with a custom monogram by Emma J Design, which was incorporated into the couple’s save the dates, invitations and programs, and throughout the wedding weekend. At the bridesmaids’ luncheon, the hosts presented Espy with a sterling silver cake knife to cut her wedding cake—a family tradition that the couple plans to continue for generations to come. Oakleaf Flower and Garden surprised Espy the morning of the wedding with her favorite flowers, peonies, which were out of season and had to be flown in from across the world. As Espy walked down the aisle, a bagpiper played the processional. “I felt like the luckiest woman in the world,” says Espy. “I had my father standing next to me, a handsome man at the end of the aisle, and 250 friends and family there to witness it. ... I had to fight back the tears.” At the reception, chef Johannes Klapdohr at Old Edwards Inn served up truffle macaroni and cheese, Georgia plantation quail wellington and lobster lollipops with Jack Daniel’s honey glaze. Favors were edible, as well. “We wanted to send guests away with something memorable,” says Espy. “Michael and I both enjoyed orange push pops growing up. They were passed out at the end of the night and were a hit!”

The happy newlyweds recently purchased a home in Peachtree Park, where they live with their dog, Sullivan, and are looking forward to entertaining friends and decorating.