If Summers Bruce and August Zosel’s names don’t already prove how perfect the pair are for each other, the pure joy shown throughout their Washington, D.C., wedding did just that. When Summers Bruce and August Zosel got engaged, many assumed the couple would choose a wedding venue in Baton Rouge. Although Summers was born and raised in D.C., Louisian’s capital has always been important to her family. After all, her grandparents, John Terrell and Mary Kay Brown, as well as her aunts, uncles and cousins live here. Ultimately, the couple decided to bring their Louisiana family and friends to the nation’s capital for a wedding weekend filled with southern flair.

“Louisiana is a part of Summers’ DNA—not only literally, but culturally,” Collette Bruce, Summers’ mother says, estimating that well over half of the wedding guests came from the southern state. “It always all comes back to Louisiana.”

Not only in details like serving gulf oysters and having a second-line band play but also in unintentional ways.

Summers and August’s wedding ceremony was held in the National Cathedral, where they found another Louisiana connection. The wife of the reverend who married the two grew up in Baton Rouge, attending Episcopal and eventually becoming a reverend herself. Collette says this was so special, but not super shocking, because no matter where she is or who she’s speaking with, there’s almost always some connection to Louisiana’s Capital City.

After the ceremony, guests flocked to the Chevy Chase Country Club, where a cocktail hour was held, overlooking the golf course and the early evening sky. While Summers and August posed for pictures with their families, servers passed food while multiple bars– including one strictly dedicated to Champagne–got drinks flowing. Two of the many dishes passed were fresh gulf shrimp and grits and Crabmeat Maison. But Collette Bruce was sure to provide recipes to the Club for both of these Southern-style appetizers.

Members of the Chevy Chase Country Club made serious inquiries to the club about purchasing all the décor used during the cocktail hour to keep as permanent fixtures on the grounds–and it is easy to see why.

To add a little more Louisiana flair, the couple had a second-line band help lead guests upstairs to the reception space, where Summers and August stood at the top of the stairs waiting to greet each and every guest–a time-honored tradition that the couple was sure to include in their big day.

“Another way our wedding reflected us as a couple was the actual party,” Summers says. “We both know how to have a good time!”

And unlike most of the weddings in Washington D.C., a sit-down dinner was nowhere in sight. “The buffet style of food with plenty of dancing is much more of a Southern-style wedding,” Collette says. “It made it relaxed and fun.”

One funny memory that stuck out to both Summers and August was their intense nerves for their first dance. “We went to a class for it and were so nervous about getting it wrong,” Summers says with a laugh, explaining that once it was over–and they nailed it–they were ready to really enjoy the night.

One non-negotiable for the couple during planning was having a great band for their reception. “And Auggie’s request was a raw bar. He loves oysters,” Summers says.

But before the reception was over, Summers’ musically talented father, Anthony Bruce, joined the band to sing Callin’ Baton Rouge. “He was only allowed to sing one song,” Collette recalls. “But there were so many Louisiana people there, so it was perfect.”

And like Anthony, August has fully embraced our Louisiana culture, starting–but not ending–with a traditional Southern wedding.

Coordinator: Allison Jackson of Pineapple Productions // Photographer: Patricia Lyons of Lyons Photography // Videographer: Tome Bowen // Ceremony: Washington National Cathedral // Reception: Chevy Chase Country Club // Wedding gown: Bergdorf Bridal, Reem Acra // Bridesmaids Dresses: Lula Kate // Invitations: Laura Hooper Designs