Megan & Tad - August 2009

Megan and Tad could not have been more satisfied with their decision on wed at Cuscowilla on Lake Oconee in August of 2009. “We chose Cuscowilla because we had been to a wedding there that past October and fell in love with the location. It had everything we were looking for,” said the elated couple.

Cuscowilla on Lake Oconee is a 700-acre golf resort and residential community located 70 miles east of Atlanta. “From the staff that worked there who treated us great every step of the way, to the beautiful Lake Oconee creating the perfect backdrop for our wedding, we loved every minute of it,” stated the recently married couple.

Megan and Tad’s guests made a weekend getaway out of the special event and stayed on the Cuscowilla property in one of the three different types of accommodations. “All of our wedding guests commented on how impressed they were with the resort and the accommodations,” said Megan & Tad.

The couple chose to have the rehearsal dinner, ceremony, and reception all at Cuscowilla. The rehearsal dinner was hosted at the Golf House Grill, located on Cuscowilla property, with floor-to-ceiling rounded windows for spectacular views. The couple chose a Southern-style menu customized to their liking by Cuscowilla’s Executive Chef.

The ceremony was held on a green lawn overlooking Lake Oconee. Megan’s eight bridesmaids wore deep purple dresses. She carried a beautiful bouquet of white roses with calla-lilies created by her florist, Greensboro Florist, as she walked down the aisle to the string trio, All Things String. Eric Little Photography captured all of the memories of the day.

The reception was hosted at The Waterside Restaurant. Guests were greeted from the ceremony with white peach and raspberry frozen punch as they enjoyed the reception band, Kingsized. Appetizers included fresh mozzarella and vine ripe tomato Bruschetta, as well as cream cheese and lump crab wontons with sweet chili sauce.

All centerpieces for the tables included white linens with white hydrangeas and fern leaves. Guests enjoyed a buffet which included pepper crusted slow roasted sirloin strip, baked tilapia, Panko crusted chicken breast, whipped potatoes with toppings and more. The wedding cake included butter cream frosting and layers alternating between chocolate cake with a chocolate mouse filling and white cake with a chocolate mouse filling.

At the end of the reception, the couple left by boat after walking down a path lined with their guests holding sparklers. “Having the rehearsal dinner, ceremony, and reception all within walking distance, nestled in the cozy comfort of Cuscowilla made everyone feel like they were all truly part of this special day. Our experience at Cuscowilla was everything we could have dreamed of for our wedding.”

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