Real Weddings: Elizabeth Brumbaugh and Todd Quirk

Posted Wednesday, Mar. 06, 2013  comments  Print Reprints


Rough Creek Lodge & Resort

5165 Country Road 2013

Glen Rose


Wedding planner

DFW Events

2410 Boll St.




The Garden Gate

2615 Routh St.




Creme de la Creme

6511 E. Lancaster Ave.

Fort Worth



Edmonson Weddings

7628 Brownley Place



Bridal gown

Monique Lhuillier

Set designer

Stage Works of Fort Worth

2500 White Settlement Road

Fort Worth


Reception music


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When Elizabeth Brumbaugh walked down the aisle with her father and saw her husband-to-be, Todd Quirk, at the altar just ahead, she couldn't help but notice the beautiful outdoor setting through the windows of the chapel at Rough Creek Lodge & Resort, where 350 guests had gathered for their fall wedding.

"You were able to see all of the open pastures and the light streaming in," she says. "I was just looking at him thinking, 'Oh my gosh, this is happening.'"

Elizabeth says she and Todd chose the Glen Rose resort because its rustic feel matched their personalities and interests (both share a longtime passion for cutting horses and met through their horse trainer), and they wanted a location where guests could stay all weekend long if desired.

"We wanted it to be a weekend wedding, not just a night," she said.

Many guests began pouring in Friday night and stayed straight through Sunday for the post-wedding breakfast. The elongated festivities allowed the couple to really visit with guests without feeling rushed, Elizabeth says.

The evening of the wedding was full of surprises, from Elizabeth and Todd's Jack Russell terrier, Thumper, serving as ring bearer to the 15-minute fireworks display before the couple's departure via helicopter.

She wore a stunning strapless gown with a custom-beaded overlay and crystal embellishments, designed exclusively for her by Monique Lhuillier, and carried a bouquet adorned with family heirlooms, including her great-aunt's and great-grandmother's jewelry and her father's baby bracelet.

Guests were amazed to see what Elizabeth calls a "ballroom under the stars" serve as the reception site. The expansive scene was built by Fort Worth Stage Works in conjunction with DFW Events and included a clear tent over a custom-built dance floor.

"It was in the middle of this Texas rolling prairie, and you would look up and see the stars," Elizabeth says. "It was like a ballroom with the top ripped off. We wanted an open-air feel."

Multiple loungelike areas created mobility throughout the party, Elizabeth says, and included an "ice house" with an ice bar offering mixed drinks and milkshakes as well as chic seating areas.

A buffet dinner created by Rough Creek Lodge resident chef Gerard Thompson included appetizers of duck empanadas and shrimp and corn tamales along with entrees of Kobe beef sirloin and cedar planked salmon. The entire scene was flanked by large screens playing videos of Todd and Elizabeth on cutting horses throughout the years.

An edible life-size horse saddle designed by Creme de la Creme (a surprise to Todd, Elizabeth says) served as the groom's cake.

"Everything on the cake was edible, including the seat, the stirrups and the ropes," says Jamie Holder, owner of Creme de la Creme. "It was by far my most favorite groom's cake this year. It took about 100 hours to complete the whole thing. It was that cake that you hope comes out exactly like you planned in your head."

Guests danced to the music of Cuvée late into the night ("That dance floor was definitely hopping," Elizabeth says) before Mardi Gras masks, beignets and coffee were brought out, in a nod to Todd's roots in Louisiana, where he and Elizabeth now reside.

Elizabeth and Todd then embarked on their hour-long helicopter flight around the countryside, which gave them a chance to wind down and catch up about the night.

"It was beautiful to fly and see the aerial view of our creation," she says.

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