When Gregg Renfrew first met Mark Hancock in July 2000, it was for business, not pleasure. Gregg was on a mission to secure funding for a business she had founded, and Mark, who worked for a global luxury goods company that considered investing in her company, flew to New York City from his native South Africa to talk to Gregg. At first it was business as usual, but Gregg intrigued Mark. After some cajoling, Gregg decided to go on a date with a rather persistent Mark. The two began to see more of each other and in 2001 Mark moved to New York to be closer to Gregg. Six months later, they started living together. A year after they'd met, Gregg came home to a romantic proposal.

Drawings of sea life on the invitation's map reflect the wedding's setting.

The bridesmaids stand by a sign leading the way to the ceremony; each chose her own dress

Organic Peruvian lilies are tied with grosgrain ribbon for the bridesmaids' bouquets.

The bride's bouquet of white tulips, dendrobium orchids, freesia, ranunculus, and pale-green Dutch roses studded with green eucalyptus seeds embodies the wedding's subdued color scheme.

The ring bearers, Mark's cousins Neal and Paul, look smart in their school uniforms.

A chip-filled wood box filled with bear grass serves as a ring pillow; the center is made from Styrofoam covered with chiffon.

A guest drinks lemonade before the ceremony

Mark, in a tan suit by Paul Stuart, is flanked by his groomsmen, who, like the groom and many of the guests, go barefoot on the beach; they wear off-white pants by Ralph Lauren Label and salmon-colored ties by Hermes with their own navy blazers.

Gregg is escorted by her brother, Reno, down the aisle.

The bride and groom kiss.

White seating cards with calligraphy rest atop a bed of smooth-edged blue sea glass.

In a nod to Mark's heritage (South Africa is a leading producer of mangoes), a refreshing, sweet cocktail made with frozen mango puree, simple syrup, rum, lime juice, and crushed ice is served at the reception; cocktails napkins feature the couple's initials in a matching orange shade.

Lanterns cast a warm glow under a tent in the bride's backyard; the square tables are set with square accents, including vases of tulips, ornithogalum, and calla lilies.

Sea glass weighs the place cards down.

An edible monogram tops a vanilla cupcake, served instead of a slice of wedding cake.

The cupcakes are displayed on platforms decorated to resemble a traditional tiered wedding cake.

As favors, guests are given metal sand pails with seashell-shaped candy.

Decor and Flowers: Michael George
Caterer: Thyme and Again, 631-287-7354
Dress: Elizabeth Fillmore, 212-647-0863
Invitations: Gail Brill Design