The Wedding of ...
Rebecca Covington & Donald Webber
Ceremony & Reception: Rock Island Lake Club,
Gown: Vera Wang
Photographer & Cinematographer: Divine Light Photography
Makeup: Niasia Gwynn
Hair: CJ Dunford & Lynsey Laskowski
Florist: Wild Bloom Floral Studio
Cake: Palermo’s Bakery
Band: The Band Method
Planner: This Moment Events,
Rebecca: Donald and I are both Broadway performers. We met during the preliminary readings of the Motown Musical show and quickly became best friends. We began to hang out a lot and our friendship evolved into a romance.
Over the next two years of dating, we often met at the theatre for breakfast before the Saturday matinee. One Saturday morning, I arrived at the theatre, but Donald led me to the stage room. With our song, “How Glad I Am” by Nancy Wilson, playing, he brought me to center stage and proposed. Our photographer friend, Kevin Garcia, hid in the audience to capture photos.
Donald: Rebecca is from Kentucky and I am from LA, so we wanted a mix of a city and country venue with a waterfront view. As soon as we walked into Rock Island Lake Club, we knew this place “clicked.” The building had a modern yet rustic feel and every staff member we met was incredible. We loved that we could have every part of the wedding in the same venue, yet each spot would have a different feel.
R: The owner, Perry Bondies, allowed us to use our stage creativity to make the day exactly as we wanted. He was like a magician, pulling one amenity after another out of his hat, and Heather Truesdale, the event coordinator, was like my fairy godmother, granting my every wish. I must have called over 100 times, but she was always ready to help.
Our outdoor ceremony had a beautiful wedding arch of coral and navy flowers. Our good friends, Patrice Covington and Ryan Shaw, sang during the ceremony. One of the groomsmen carried a purple candle down the aisle, in honor of my best friend who passed away, and it stayed lit throughout the whole ceremony. The gazebo next to us had an empty chair in the middle and pictures of other loved ones who had passed away were tacked to it.
D: Our cocktail hour had an outrageous amount of food! My friends call me the “French Fry King,” so my favorite station was obviously the French fry station. Guests could choose sweet potato, waffle, steak, or hand-cut, with a variety of dipping sauces. We had other “Live Captain” stations, where chefs from Rock Island prepared the food right there for our guests, including a fish taco station and a chicken wing station. We also had many passed hors d’oeuvres including duck and veggie pot stickers, gourmet meatballs, risotto bites, and more.
R: Our ballroom theme was rustic charm and simple elegance. Our tables had numbers written in script on a wooden block. Our centerpieces were dark brown apothecary jars with baby’s breath inside. For a little glam, we had gold glitter chargers under all the plates.
Our friend works at the company we booked our band through, and she was able to put together an amazing 12-piece custom wedding band for us! She coordinated with several of our Broadway friends to perform at the wedding. Several friends sang during dinner and the reception, and most of our Motown cast-mates performed too!
D: We offered a variety of entrée options for dinner including prime rib au jus, chicken marsala with wild mushrooms, panko-crusted salmon, and sun-dried tomato risotto cakes. We had passed Viennese style desserts brought to every guest at their table and outside we had a bonfire to make s’mores.
R & D: Thank you to our parents, especially Mama Cov and to our guests for incorporating such love and fun into our wedding day. Thank you to all our incredible vendors for your excellence, professionalism, and seamless execution. Thank you to Perry and Heather at Rock Island for your incredible service and helping us create our dream wedding.