Date: Feb. 20

Her story: Rachel Elizabeth Goglia, 27, was born in Towson. She is a director of strategic accounts at Sage Growth Partners in Baltimore. Her parents, Tom and Betty Goglia, live in Finksburg.

His story: Craig Matthew Brocious, 28, was born in Baltimore. He works in operations at Morgan Stanley. His parents, Ron and Robin Brocious, live in Linthicum Heights.

Their story: The couple met in February 2012 when they were set up by a friend during a group outing at Howl at the Moon in Power Plant Live.

“My first impression was that he was a gentleman — incredibly kind, genuine, and someone I wanted to see again,” Rachel recalled.

The two went on their first date a couple of days later, at the Red Star Bar & Grill in Fells Point.

“We were there for about three hours, so at that point I think we both knew there was something good there,” Rachel said.

They now live in Highlandtown with their dog, Marlo, a Chihuahua-Yorkie-dachshund mix.

The proposal: Last April, Craig took Rachel to Shake Shack for burgers and a milkshake.

“Cheeseburgers are my favorite food, so going to Shake Shack soon after it opened was a big deal,” Rachel recalled. “After eating, we took a walk back toward the top of Federal Hill, where Craig had first asked me to be his girlfriend.”

As the couple neared the top of the hill, he called Rachel's attention to their families, who were also on the hill holding up signs that said “Will you marry our Unc?” (Unc is Craig's nickname.)

“When I turned back around, Craig was down on one knee,” Rachel said. “I was pleasantly surprised and so excited at the same time. Craig had gotten all of the kids together the day before to make the posters, and it meant so much to not only have our families there but that he had taken the time to get everyone together to be a part of the occasion.”

Venue: The wedding and reception were held at the Hotel Monaco; 145 guests attended.

Flowers and decor: The couple's colors were navy, silver and ivory. Mercedes Perry of Blooms and Beyond provided the flowers, which were white and consisted of hydrangeas, garden roses and ranunculus.

Her dress: Rachel wore a Tara Keely shantung ball gown, made with Alencon lace on top, cap sleeves, a deep V-back and pockets, from Garnish Boutique in Ruxton Station.

Bridesmaids' attire: Bridesmaids wore navy dresses by Bill Levkoff from Bella Bridesmaids.

MEN'S ATTIRE: Craig and the groomsmen wore gray suits from Jos. A. Bank.

Music: Music for the ceremony was provided by Jazzmatazz. Rachel surprised Craig by getting the band to play an instrumental version of one of his favorite songs, “To My Future Wife” by Jon Bellion, as the processional.

Music for the reception was provided by DJ Craig Powell, a friend of Craig's. The couple's first dance was to a Maroon 5 cover of “If I Ain't Got You.”

Food and dessert: Hotel Monaco provided food and beverages. Appetizers included mac and cheese bites; crab salad on cucumber slices; Sriracha cheeseburger sliders; and mini chicken and waffles. Dinner consisted of butternut squash soup with a pumpkin seed garnish; braised short ribs and pan-roasted salmon with a lemon vinaigrette; wood-fired Brussels sprouts; and buttermilk mashed potatoes.

The couple's red velvet and carrot cake was from Charm City Cakes.

Favors: The couple made donations to the Ulman Cancer Fund for Young Adults, Susie's Cause — the Susan Cohan Colon Cancer Foundation, and the American Heart Association.

In the welcome bags for their 50 or so hotel guests, Rachel and Craig gave out a few of their favorites: Utz crab chips, Berger cookies, Fireball and RumChata. The couple also had a photo booth with wedding- and Baltimore-themed props for guests.