Lori and Brad’s morning ceremony took place at the Cove pavilion, decorated with white flowers and a runner strewn with red petals. The bridal party wore a dark blue and white Hawaiian print. Lori carried calla lilies.

The two-hour reception at Aleathea’s Restaurant at the Inn of Cape May featured a breakfast buffet with scrambled eggs, bacon, and smoked salmon. The single-tier wedding cake, made by friends of the family, was topped by fondant calla lilies and encircled by white chocolate seashells. Easy-to-pack favors included personalized magnets and votive holders.

After the festivities, Lori told everyone to get into their suits, and they headed to the beach for the rest of the afternoon!