Over-the-moon in love.

May 4, 2024–Wedding: Hebron Presbyterian Church, Staunton. Reception: Ox-Eye Vineyards, Swoope

Simply elegant, whimsical, and 100 percent authentic: Harriet and Joey Keogh made their wedding a reflection of each other and their love story. Under an honest-to-goodness paper moon bench lovingly built by the father of the bride, their beloved farm dogs frolicked among wildflowers at their garden party soirée.

The couple met at the University of Virginia when they both joined the rowing team—Harriet as a coxswain and Joey as a rower. For their wedding day, they both prioritized having fun among family, with Harriet’s childhood home becoming her bridal suite as the two spent time with loved ones before the ceremony. 

Post-“I do”s, the couple partied the night away under a starlit tent, surrounded by those they treasure most.

She Said, He Said

Personal touch?

She said: I’m a big fan of traditions and things from the past, and one thing I’ve always loved are old, black-and-white photos of couples posing in “paper moon” photo booths. My dad built one for our wedding reception and it was so cute! Some of my favorite photos from the evening are on that moon bench. 

Advice for the engaged?

He said: Pick three things each that are high priority and important to you. Focus on those things, and everything else is just extra.

Wedding planner or DIY? 

She said: We DIY’ed it! Our families and friends helped us make it happen. It was a lot of work—my family and I were setting up things in the reception tent ‘til about noon on the day of the wedding—but I wouldn’t have had it any other way. It was really fun planning every aspect of the party and seeing it all come together. It almost made me want to become a wedding planner. 

Favorite splurge?

She said: We both agreed that our favorite splurge was the food! We had Chef Mike Lund, who trained at The Inn at Little Washington, cater the dinner. My family has known him and been fans of his food for a long time, and I even got to take a cooking class with him back when I was 15. It was really special to have someone my family knows in charge of one of the most important parts of the wedding reception. Chef Lund prepared an elevated barbecue buffet (it was phenomenal). For dessert, we had a beautiful little cake from Giancarlo Fine European Pastries, and an assortment of pastries from Reunion Bakery. 

Vision?

They said: Both of our priorities were having our families there—and having fun!

The Details

Photography: V Kennedy Photography

Rentals: Virginia Tent Rental

Caterer:Chef Mike Lund

Cake: Giancarlo Fine European Pastries

DJ: Ryan Clark


This article originally appeared in the February 2025 issue.

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