Sarah & Luke

January 18, 2020Greensboro, NC

The Adventure Begins

Welcome to Sarah & Luke's wedding website, we are looking forward to celebrating our special day with you and all our family and friends. We created this website as a convenient and interactive way to share all of the important details with you in the lead up to our wedding. You can also read more about our love story, get to know our awesome bridal party, and check out our registry information too. So have fun, take a look around and don’t forget to RSVP!

Please also check out our Instagram feed Luke&Sarahforever so you can see updates on our wedding planning and the progress on our very special stone wear pottery that is on our newlywed fund registry.

Our Story

Sarah and Luke had been traveling in the same circle of friends for years and had never met. Eventually at Sarah's 25th birthday party, they connected and became friends. After many hangouts, gym visits, and concerts they began dating.

For the two and a half years that they have been a couple they have had many adventures from going to Europe to traveling the East and West coast. They made their biggest leap in moving to Portland in February 2018. On December 26, 2018 Luke proposed in Bend, Oregon while on a holiday ski trip. If you have not guessed already, Sarah said, "YES!!!"

We cannot wait to start this new adventure together!!!!

The Wedding

Saturday, January 18, 2020
5:00 PM
Attire: Semi-Formal (suits for men; long or cocktail dresses for women)
Ceremony and Reception
Cadillac Service Garage
304 E Market St, Greensboro, NC 27401, USA

There will be transportation to and from the venue for guests staying at the Hyatt Place Downtown Greensboro.

Wedding Party

Cody Jones - Bridesman
Tom Riner - Bridesman
Sydney Axelrod - Maid of Honor
Brittnay Leecing - Bridesmaid
Lynn Gromatzky - Bridesmaid
Benette Valdillez - Bridesmaid
Tyler Leecing - Groomsman
Luis Estrella - Groomsman
Sam Hudock - Groomsman
Steven Black - Best Man
Conor Scalf - Groomsman
Maashes Phillips - Groomsman
Reception Dinner
Entree Choices

Herb Crusted Beef Tenderloin with Garlic Mashed Potatoes, Haricot Verts, and Merlot Demi Glace

Crispy Panko Crusted Chicken Stuffed with Red Peppers, Mozzarella, and Basil, Served with Sun-Dried Tomato Risotto Cake

Spinach Stuffed Portobella Mushroom Topped with Roasted Tomato Orzo, Mozzarella, Haricot Verts, and Balsamic Glaze

Children's Meal: Chicken Tenders, Green Beans, and Mac N Cheese