A Must-See Wedding in a Sea of Tulips
A lush garden ceremony amid a sea of tulips, a Mediterranean and Italian dinner, and a dog-themed craft gin bar. Stringed instruments and lyrical touches. This Memphis Dixon Gallery wedding will tickle your springtime fancies.
Before we transport you to their botanical spring wedding wonderland, let’s rewind to the genesis of Maria Ricci and Tommy Fridy. In true Memphis fashion, a mutual friend invited Maria to BBQ Fest 2017, and Tommy was competing on the team. “I saw the cute guy cooking and made a beeline for the grill,” Maria recalls. “We hung out the whole weekend, so I was disappointed he didn’t ask for my number.” But come Monday, Maria had a message request on Instagram.
In late 2021, Tommy lured Maria back to the riverside spot where they met under the BBQ Fest tent, using the guise of pre-Chris-Stapleton-concert drinks with friends. Concert? Nope. Proposal? Yep. “It was the perfect intimate moment, just the two of us, back where our story began,” Maria says. The proposal was followed by celebratory drinks at the Peabody.
Over their year-and-a-half-long engagement, Maria and Tommy soaked in the new chapter and began ticking off the big decisions without much timeline stress. They wanted a Memphis venue where the ceremony and reception could be held at the same place. “Memphis is beautiful in the spring if you get lucky with no rain,” Maria says, “and we wanted to take advantage of that.”
Touring Dixon Gallery & Gardens in April of 2022 — with greenery and tulips showing off — sealed the venue deal. Since Dixon is chock-full of many beautiful flowers and colors, the planning crew sought to enhance the natural beauty, not detract from it. “Our colors were neutral,” Maria says. “Greenery, many whites, creams, muted pinks, and natural wood.”
Maria and Tommy spent the day with their closest crews before the bridal party donned black-and-white ensembles. “I love the elegance of black and white, and with all the color of the Dixon flowers, it looked fabulous together!” Maria says.
“If our aesthetic didn’t clue you in already, I love simple and elegant,” Maria says of her dress. “I wanted a timeless dress looking back in pictures, but more importantly, I wanted it to look and feel like me.”
After exchanging traditional vows, the newlyweds turned toward their 185 guests, ready to continue the party as husband and wife.
During cocktail hour, guests grazed on a spread of meats, cheeses, dips, olives, crackers, Arancini, Salsiccia Italiana (miniature ice cream cones filled with goat cheese mousse, Italian sausage, and roasted red peppers), and prosciutto-wrapped honey-glazed shrimp floated on trays.
“We kept coming back to that Chris Stapleton song. It was part of our engagement story, so it seemed perfect for such a pivotal part of our wedding day,” Maria says. Last year, they finally saw the star live at the Forum, and he played their special song in a genuinely full-circle moment.
Good food was a main priority for the big day. “Chef Phillip Dewayne and Aryen Moore-Alston of Park & Cherry did an amazing job of bringing our vision together,” Maria says.
Dinner was served at a duo of microplate stations: kale Caesar salad and stuffed pork tenderloin at the first and stone fruit salad with spinach and feta-stuffed salmon at the second. The dancefloor was fueled by late-night noshes of smashburgers, loaded cheese tots, and soft pretzel sticks with mustard and cheese dipping sauces.
Because the bride and groom “aren’t big cake people,” they bought a Chantilly cake from Whole Foods for their ceremonial cake cutting. They served their favorite desserts: cannoli from Little Italy, Italian wedding cookies, and lemon bars from Ricki’s Cookies.
Instead of a formal exit, Maria and Tommy opted to soak up every note of Memphis Soul Revue with all their loved ones. On the raucous bus ride back to the hotel, someone took over the AUX cord and a lovely duet rendition of Celine Dion’s “That’s the Way It Is” by the bride’s brother and cousin wowed the crowd.
“I know it’s easier said than done, and often, I had to take a step back from it all, but enjoy this season of life!” Maria says to those in the throes of planning. “I had to remind myself that everything I could control was taken care of, and the rest was out of our hands. I married my husband, surrounded by the people we care about the most, and that is all that matters!”
Thanks for retelling your wedding tale, Maria!
*****
RESOURCES
Ceremony: Dixon Gallery & Gardens
Reception: Dixon Gallery & Gardens
Planner and Day-of coordinator: Katherin Benson with Bella Baxter Events
Photographer: Mary Kate Steele Photography
Flowers: TCB & CO Flowers
Stationery: Mrs. Post Fine Stationery & Gifts
Hair and makeup: Made Up and Cuttin’ Up
Bride’s gown: Maggie Louise Bridal
Bridesmaid’s dresses: Bella Bridesmaids
Groom and groomsmen attire: Bo & Co. Boutique
Catering: Chef Phillip Dewayne with Park & Cherry
Cannoli: Little Italy
Cookies/Lemon Bars: Ricki’s Cookie
Band: Memphis Soul Revue
Quartet: Kate Ryan Quartet
**********
For more dreamy wedding inspo, head to our wedding archives HERE!
Zoe Yarborough
Zoe is a StyleBlueprint staff writer, Charlotte native, Washington & Lee graduate, and Nashville transplant of eleven years. She teaches Pilates, helps manage recording artists, and likes to "research" Germantown's food scene.