Cookies Beat Out Cake for the New Koodens
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Cookies Beat Out Cake for the New Koodens

Bride Amanda fell for Elliot’s red hair and ability to provide quality wine.

After 37 years with the Atlanta Journal-Constitution and now with the AJT, , Jaffe’s focus is lifestyle, art, dining, fashion, and community events with emphasis on Jewish movers and shakers.

  • The crowd of 225 cheered on the couple.
    The crowd of 225 cheered on the couple.
  • The Abes and Koodens share the chuppah.
    The Abes and Koodens share the chuppah.
  • The attendants all chose their own sparkling silver dresses.
    The attendants all chose their own sparkling silver dresses.
  • DASH Hospitality restaurateurs Julie and David walked Amanda down the aisle.
    DASH Hospitality restaurateurs Julie and David walked Amanda down the aisle.
  • David and Amanda enjoy the father/daughter dance.
    David and Amanda enjoy the father/daughter dance.
  • Amanda and Elliot purposefully ended their dance in a dramatic pose.
    Amanda and Elliot purposefully ended their dance in a dramatic pose.
  • Flourish supplied the florals and table setting in all white.
    Flourish supplied the florals and table setting in all white.
  • The “Koo-kie” bar beat out traditional wedding cake.
    The “Koo-kie” bar beat out traditional wedding cake.
  • A live painter was on hand to create memorable masterpieces.
    A live painter was on hand to create memorable masterpieces.

On May 25, 2024, 225 guests gathered to witness Amanda Abes marry Elliott Kooden amid sparkly silver attendants and a specialty “KOO-kie” bar as the perfect way to end the meal.

The Abes and Koodens share the chuppah.

The couple had “history” and peripherally knew each other growing up as Amanda was friends with Elliot’s cousin, but they had never formally met. Running into each other in the fall of 2021 at the Battery, Elliot asked her out the next week via direct message on Instagram. They began dating and got engaged at the Battery in March 2023 — back to the spot where they first saw each other. Elliot made sure to arrange that the entire immediate family was there to celebrate after she said “yes.”

Amanda graduated from the University of Florida before attending the Medical University of South Carolina, earning a Doctorate in occupational therapy. She works at an OT at Emory St. Joseph’s Hospital. Elliot grew up in Savannah, graduated from the University of Alabama, and works in wine sales for United Distributors.

David and Amanda enjoy the father/daughter dance.

The wedding was planned by the bride and mom, Julie, with the help of JDV Occasions, wedding planners Amy Ackerman and Casey Esloon. The venue was an “easy choice” as Amanda wanted a ballroom setting; and with her parents in the restaurant business (DASH Hospitality), they wanted a venue where they knew the food and service would be “top notch.” They chose Flourish in Buckhead to meet these criteria.

The reception music was selected by Elliot as he liked the band that played at his brother’s wedding six years ago. ATL Groove Factory was chosen to bring the atmosphere the couple wanted – a true nonstop celebration. The first dance was to “Amanda” by Boston. The meal was a seated dinner beginning with a gem lettuce salad served with a gruyere and artichoke tart. Guests could choose between beef short ribs, miso cod in a coconut curry sauce, or a fried oyster mushroom chop served over sweet potato puree. There was also an “after” party at the venue with a late-night menu of chicken fingers, soft pretzels, pizza and fries.

The bride’s dress was Blue Willow by Anne Barge Design found at The White Magnolia. There were 11 bridesmaids who chose their own dresses in varying shades of silver “with sparkle.” There were eight groomsmen. The venue provided the décor and florals which were all in white. The couple are not fans of cake, so they chose a dessert to suit their taste — a “KOO-kie” bar with over 30 different kinds of cookies from the couple’s favorite places. Some were custom designed with their wedding logo.

The attendants all chose their own sparkling silver dresses.

Temple Sinai Rabbi Ron Segal officiated. He was touched by how many family heirlooms were woven into the ceremony. The couple used Amanda’s late grandfather’s (Sam Mislow) tallis to form the huppah, and the Kooden’s family tallis in which they were wrapped. The kiddish cup is also a Mislow family heirloom made by Amanda’s great-grandfather in Russia. The gold wedding ring Amanda wore for the ceremony had been used by generations of women in her family; and Elliot’s ring was made with a piece of his late grandfather’s ring (Lewis Kooden).

Elliot told the AJT, “What I like most about Amanda is that she is intelligent and puts up with my picky eating habits and obsession over the Crimson Tide. She also hates all potatoes, so I never have to share my French fries with her.”

Amanda replied, “What I like most about Elliot is his caring soul, his goofy spirit, red hair, and that he brings home great wine.”

DASH Hospitality restaurateurs Julie and David walked Amanda down the aisle.

For a romantic honeymoon, Amanda and Elliot took a nine-day cruise to Italy, Spain, and France … hoping cookies would be served with the bill of fare.

Parents are illustrious restaurant entrepreneurs Julie and David Abes, and Joanne and Michael Kooden from Tybee Island, Ga. Upon “giving his daughter away” in marriage, David said, “It was amazing to see Amanda on her wedding day glowing in happiness. One of the best days of being a father.”

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