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Laura & Lloyd

The Four Seasons Resort and Club Dallas at Las Colinas was Laura Ginsburg’s first home when she moved to the city with her family as a child. Years later, it was only fitting that the inimitable venue played host to her wedding to Lloyd Oliver Pierson II. The couple also took it as a good sign that the light fixtures in the Four Seasons’ ballroom were the same design as the ones hanging in their home. “It just felt right,” Laura says.

Laura and Lloyd, just after the ceremony.

 

Lloyd custom-designed Laura’s engagement ring, and Sue Gragg of Sue Gragg Precious Jewels created his band

 

Flower girls

Laura, who says her inspiration was a French 1900s hand-painted panel, worked with Todd Fiscus of Todd Events to create the enchanted atmosphere.

 

It was her idea to add lemons to the carnation- and topiary-topped place-card table.

 

After much thought, the cake’s design echoed her save-the-date hues and invitation motif.

 

Last May, in the midst of the HP Byron Nelson Championship, around 300 friends and family gathered to celebrate Laura and Lloyd’s marriage. The event was precipitated by meticulous planning by the couple and Todd Fiscus and his team at Todd Events.

The result was an elegant re-imagining of Alice in Wonderland, featuring lemon-filled topiaries, carnations nestled with guest place cards and flower-draped lattice edifices that transformed the Four Seasons golf course into a garden come to life. The hydrangea-lined aisle was covered with flooring embellished with a minty harlequin pattern, inspired by de Gournay.

“It was the personal touches that made it special and not just a ballroom wedding,” Laura says.

One unique element was the bride’s dress. Laura works for renowned Dallas fashion designer Lela Rose, who helped her create the perfect gown. “We went completely from scratch,” Laura says. “The simplicity of it was really special.”

On the day of, Lela chose Laura’s pinned-back hairstyle and was enlisted to bustle the dress for the reception. Bridesmaids donned lapis blue gowns from the Lela Rose Resort Collection. Laura handpicked the flattering silhouette to suit each of her 10 attendants.

The Four Seasons’ menu for the big day was another novelty. As a playful gesture, the couple chose courses in an ascending progression—the first course had one dish; the second, two; the third, the entree, was composed of beef three ways (“I love meat,” the bride confesses. “I wish I didn’t.”); and, finally, dessert. In addition to a chocolate groom’s cake and Champagne-raspberry bride’s cake, the couple had mini mint-chocolate chip milkshakes and fresh berries in a basket of caramelized sugar.

It’s all a far cry from the couple’s initial nuptial plans—to fly to Vegas and get married after their first date. Family intervention quickly squashed the idea, but the couple’s feelings for each other had been established. Their wedding day was a testimony to the enduring quality of their relationship. “We pretty much surprised everyone,” Laura says.