“Little brother” is often preceded with the word “pesky.” Not so for Mikhaela Barbera. Her best friend’s younger brother, Antonio Pinheiro, turned into the man she would build her life with. Growing up together, it was not until after college that they made a romantic connection. “We laugh about how it was meant to be!” she says. Tony slipped a diamond and sapphire engagement ring on Mikhaela’s finger during a getaway to St. John, and the Newport residents built a waterfront, garden-inspired wedding. “Blithewold had it all, with gorgeous grounds and views,” the bride says of their dream venue.

When the big day arrived, the newlyweds literally skipped down the aisle after being pronounced man and wife. They were thankful their 175 guests could take cover in the historic mansion after a thunderstorm halted the tent celebration.

Black clouds didn’t dampen the day, however, thanks to the bright floral accents by Karen Barbera; mother of the bride and landscape designer at Inspired Designs in North Kingstown. “It was an absolute must that she arrange the centerpiece and my bouquet,” shares Mikhaela, an interior designer herself. “I told my mom to surprise me!” The result was a bouquet of chartreuse Cymbidium orchids, pink Sweet Peas, Lady’s Mantle and Curly Willow that left her speechless. She also created the glass column focal points at each table, which harmonized with borrowed furniture from the bride’s workplace to “emphasize color on the lawn.”

Tony built a custom table to complement the teak sofas and an elegant settee with matching wingback chair. “It really was a wedding designed just for us!” she says. Friends and family put the furniture vignette to good use, and it set a truly inviting tone.

Guests were also invited to savor cod ju de mare, an entree that featured fish caught locally from South Pier Fish Co. – a family business. A memorable event from start to finish, Mr. and Mrs. Pinheiro basked in the glow of the intimate day on a honeymoon in San Francisco and Napa Valley.

DETAILS:
Tuxedos/Suits: Wilson’s of Wickford, North Kingstown
Rings: The Platinum House, Newport
Hair and Makeup: Frank Antonio Hair and Makeup, Newport
Bridal bouquet and centerpieces: Inspired Design, North Kingstown
Caterer: Russell Morin Fine Catering, Newport
Cake: Fatulli’s Gourmet Bakery & Deli, Middletown
Reception Entertainment: Nancy Paolino & The Black Tie Band, Newport Photographer: Seth Jacobson, Providence
Wedding Night Stay: Mill Street Inn, Newport
Guest Accommodations: The Chanler at Cliff Walk, Newport Marriott and The Jailhouse Inn, Newport

After 12 years of dating, Ainsley Sullivan and John Jay Perry clearly were doing something right. In fact, these Middletown natives’ romance began as a childhood friendship, and grew in high school. “We always knew we would get married,” Ainsley says, “it was just a matter of when.”

On New Year’s Day 2008, John Jay decided the time was right, as the striking couple, who live in New York City, took a morning walk in Central Park. Seated on a bench, “We chatted for a few minutes and I remember leaning back to look at something behind me,” Ainsley recalls. “When I turned around all I remember is John Jay staring into my eyes. I looked down and he was holding an open box with a ring! What followed were the sweetest words, and both of us hugged for what seemed like forever.”

Such a long-awaited wedding not only would mark a new chapter in their life together, but also promised to be a bash to remember. Returning to Newport, Ainsley, daughter of Daniel and Kathleen Sullivan of Middletown, and John Jay choose Belle Mer as the venue for its spectacular waterfront view and simple and chic layout. The space accommodated their 265 guests, including a wedding party of 11 bridesmaids and 10 groomsmen.

A cross between New York City glamour and Newport’s simple elegance attributed to the overall ambiance of the evening, with a white theme and modern décor. Asian food served in Chinese “to-go” containers, and late-night snacks of mini-grilled cheese sandwiches added to a fun and laid-back menu. Perhaps Ainsley’s hot pink heels paired with her ivory Melissa Sweet dress best captured the essence of the anything-goes evening.

The night concluded with a surprise when John Jay’s mother, Carol Perry of Middletown, announced, “From New York City, give it up for the Beatnuts!” Suddenly, the reception turned into a full-blown concert; truly a fitting send-off for this longtime couple. Basking in the afterglow of their fabulous bash, the newlyweds jetsetted to Punta Cana for their honeymoon.

DETAILS:
Rings: Platinum House, Newport
Rehearsal Dinner: Gooseberry Beach, catered by Becky’s BBQ, Middletown
Hair: Jenny Gonzalez and Jenna Perry, Newport
Make-up: Jenny Kay Murphy, Newport
Nails: Wavelengths Salon and Spa, Newport
Caterer: Belle Mer, Newport
Cake: Cappuccinos, Middletown
Reception Entertainment: Felix Brown Band, Boston, MA
Photography: Zev Fisher, Boston, MA

20 QUESTIONS WITH SYLVIA WEINSTOCK

The “Maker of Beautiful and Delicious Cakes,” who creates edible masterpieces for Jennifer Lopez and Victoria’s Secret, puts her trademark lenses on the City-by-the-Sea with a lecture and sampling at the Newport Flower Show. Here, a few area bakers ask their own confection questions of Sylvia Weinstock as she shares a little personal history and advice for any Newport bride hoping for a slice of celebrity on her wedding day.

1.) How much did you bake as a child? I did not bake as a child. My mother was not a homemaker. I always wanted to be a homemaker, so I learned to cook, sew, knit etc. Baking became a later skill.

QUEENIE’S CAKES & CONFECTIONS ASKS…
2.) What was a significant influence in your career? Since my family skied and I did not, I would cook and make many types of desserts. I had the time to play in the kitchen and I loved creating the final touch to a dinner.

3.) You certainly paved the way and established a standard for the current cake industry to follow. But when you started doing this in 1975, what were you thinking? Did you always aspire to become the “Queen of Wedding Cakes”? Do you even like that moniker? I consider myself a baker, craft person. I knew that one could have a delicious and beautiful wedding cake; not a dry, unedible thing. That combination was unusual for wedding cakes. As to titles, I prefer “The Maker of Beautiful and Delicious Cakes.”

SIN ASKS…
4.) What was the first cake you ever made and for whom? Probably the first paid cake was Donald Bruce White, a New York caterer. His clients then started to use my services.

5.) What was your first pastry job? I used to bake for local restaurants near Hunter Mt., NY.

6.) How many hours do you work per week? How many people work with you? I have a great staff, 17 employees. But since my name is on the letterhead, I work 24/7, with pen, pencil and paper near the bed. My business has lots of tension attached to it.

7.) What was your best creation/client? They are all wonderful. Some are a challenge but we meet and work under happy conditions.

8.) What was your worst creation/client? We do not have bad clients. We understand their pressure and our goal is to translate their dreams into reality.

9.) What is your ideal cake/client? One who knows what she wants and is willing to pay for the best.

10.) What is the best part of your job? I love the clients and the end product of extraordinary designs. I also like the young people I work with.

11.) I can’t imagine you’re a “keep it simple” kind of designer, since every single flower or accessory on one of your confectionary designs is handmade. How long does it take to make one of your famous cakes? The cakes are baked the day before you eat them but the art work is done way in advance. I have no idea how many hours it takes to put together a beautiful floral cake, since each flower is time and we use an unlimited number of flowers until we are satisfied with the look.

CUPCAKE CHARLIE’S ASKS…
12.) How long did it take to develop your recipes? Where did they come from? My recipes are classic, nothing mysterious about them. They are simple and pure, using the very best fresh ingredients from local vendors, and baking supplies from respected wholesalers.

13.) Have you ever made the same cake twice? I don’t duplicate exactly the same look, as we do not paint by numbers.

14.) How far have you traveled to deliver a cake to a client? I do travel, on occasion with a cake. I have traveled to Greece, Japan, Morocco, Turkey, Italy, Ireland, France. We have sent unescorted cakes to India, the (Caribbean) Islands and throughout the U.S.

IT’S MY PARTY BAKE SHOPPE ASKS…
15.) What was the design of your own wedding cake, and did you make it yourself? I did not have a wedding cake, strange as it sounds, nor did we have a wedding as we know it today. We had a simple ceremony and dinner, two days off from school and back to school on Monday. We were poor young college students.

16.) Some people might think that a cake is a cake. But we know that a cake can really be a showpiece for an event, a talking point, something guests will remember. What is the biggest misconception about cakes and how do you combat that misconception? A wedding or birthday or celebration cake is a focus of an event. It is always remembered whether it was good or bad. People may not remember what they ate at the event but they will always remember the last thing.

17.) Why do your trademark glasses grace every cake you make? An artist signs his work. My cakes carry my name, my quality and reputation that took 30 years to perfect.

18.) You visited Newport and the annual Flower Show at Rosecliff in June. What did you like most about Newport? Have you ever attended or made a cake for a wedding here? I have never attended a wedding in Newport, but I enjoyed my visit there, loved the site and the flowers! We have sent many wedding cakes there and have been well received.

19.) Any advice for a bride looking to have a cake made? What should they consider? Quality, design, reputation of baker and professionalism. It must be something delicious, beautiful, meaningful, and appropriate. As for the first time bride, I suggest she use a professional baker, inspect the shop, taste the cakes, see the designs, and be sure of delivery.

20.) What advice do you give your own clients? Do you prefer that they come to you with specific ideas, or should they give you creative freedom? We collaborate on everything, tastings, designs etc. I do not dictate, but listen and guide. The bride should always have input as it is her wedding day and she is hostess. –AS

THE VOW POWWOW

Wedding vows are considered the commandments of marriage. For some they are the solemn promises made in their chosen place of worship that form part of the marriage contract. For others they are expressions of the heart, interpretations of marriage’s tenets free from religious tradition. Which of these methods to choose comes down to personal choice and belief. Here, four people who preside over marriages throughout Newport County give their thoughts on “love,” “honor” and “obey” or if songs, poems or just plain silence are the best way to say “I do.”

SILENCE IS GOLDEN
Rabbi Mordechai Eskovitz – Touro Synagogue
“In Judaism vows are sacred. And in marriage, especially in marriage, they should not be taken in the deliriousness of joy, but in a clear frame of mind. When people are in love they promise the world. Marriage itself replaces the vows because of the seriousness of the commitment. We want people to understand that it is a personal responsibility. The marriage contract is read: groom to bride, bride to groom and that is all that is necessary and can be sealed with a kiss, but even better a handshake.

As for couples verbalizing their vows with their own words. I’ve seen the desire to do so but it never happens. All the poems are forgotten in the emotion of the ceremony. The fact that you’re getting married overshadows everything else.

Counsel is offered prior to the wedding. The sanctification process before the wedding is a period of time to allow a level of trust to build so that a couple can start with a clean slate. Therefore it is more important for an honest relationship – not the fluff of vows – because at the end of the day someone has to take out the garbage and someone has to go to work. All the promises, well, it is too much to live up to.”

THE TRADITIONALIST
Reverend John Nichols – Channing Memorial Church Unitarian Universalist
“I’m very old fashioned. I prefer the vows ‘to have and to hold, for better or for worse, through sickness and in health, for richer or poorer, until death do us part.’ I’ve been married over 40 years and know that a marriage has a light side and a dark side. I think these vows reflect that. And as for ‘obey,’ its meaning isn’t lost in modern translation. It’s just sexist.

People started writing their own vows when I entered the ministry about 40 years ago. One couple I met with had written in their vows, ‘As long as love shall last.’ Well, I thought, I’ll give these two about a month. I said to them that love is something that comes and goes. Does that mean that when it isn’t there that the marriage is over?

It is really about what the bride and groom are up for. You have this nervous sweating man and woman in front of you and what they need are vows that are clear and simple and probably something their parents said at their time of marriage. And that’s probably all that they can handle. Sure, if you want three uncles to read poetry who have never read poetry before go ahead, although your mind isn’t on the most important part. The simpler, the more enjoyable – it is not a performance.”

THE OTHERWISE MINDED
Chris McCullough – Celebrant
“For couples who cannot coalesce because of cultural or religious traditions that deem it unacceptable, or aren’t religious in the conventional way, I help bring the sacred to the place of their choosing. You don’t need a building to sanctify the commitment of one person to another.

Couples who write their own vows are trying to be very honest. Some want to share their life experiences … their Romeo and Juliet struggles and feel that their words are as sacred as something written hundreds of years ago by someone they didn’t know.

Vows are for the purpose of guiding people. As a way to help a couple prepare for the big day and life ahead, I tell couples that they can say whatever they like, but to remember who you are and what you’re doing. I try to bring it back to the spirituality of the reason for being here [the altar] in the first place. We’re looking for individuality in the midst of conformity.”

WITNESS TO CHANGE
Reverend Randolph Chew – St. Barnabas Church
“When it comes to vows, we have options that couples can take. Currently, people are going with the more traditional vows and that goes for the ceremony also. In a way, it’s a swing back. The one thing that has changed is the ending. Instead of ending the vows with ‘until death do us part,’ couples are choosing ‘as long as we both shall live.’ It’s a much more uplifting sentiment. And when it comes to saying the vows there are three options. The bride and groom can either repeat them, or memorize them – that’s rare because they’re so nervous – or have me phrase it so as to turn it into a question that requires a simple response.

It’s not unusual for tears. They appear as the vows are said, or perhaps when they hear them being read. I think it has to do with the manner and respect that they represent. ‘I do’ is a big thing to say.” -MP

HOW SWEET IT IS

Just because you’re not a kid doesn’t mean you can’t love candy. And if you’re looking for a fun alternative to the traditional Jordan almonds wrapped in tulle netting at your wedding, why not create a crowd-pleasing candy buffet? Guests will visit the tantalizing station again and again, sharing their strategies on filling their containers to the brim.

Here are some tricks on how to create the perfect candy buffet. It’s a favor no guest will leave behind.

• Pick a color, and stick to it. Candy comes in every color of the rainbow. If you have a carnival wedding theme, you may want them all. But sticking to two colors (same shade of color is good too) is visually appealing. It could be your wedding colors, college colors, etc.
• Pick a theme. A candy buffet is a great “show piece,” an opportunity to let your personality shine. Design the table around a favorite piece of art, an heirloom lace tablecloth that was your great grandmother’s, a souvenir from a vacation, even your favorite hobby. The possibilities are endless.
• How much? The best way to determine how much candy to serve is to take your bag to the store and fill it with candy you would like to have and weigh it. On average, figure a half-pound of candy per guest. It sounds like a lot, but once you weigh chocolate (heavy) and rock candy (light but bulky) your pouch will be filled in no time. Lollipops also take up a lot of room.
• Create the eye candy. Of course, it is about the actual candy. But first we see the display. Varying heights, different sizes and shapes of vessels make it visually stimulating, and encourage people to satisfy their sweet tooth. You can also create “eye candy” by having a backdrop or focal point to your candy buffet, including ribbon, wallpaper, fabric, tinsel and tissue paper.
• Signed, sealed, and delivered. Make sure you have signage or tags at each candy vessel so that guests are aware of what they are taking. Include a sign if the candy has significance too. Guests love to learn little fun facts. Make sure there are at least 20 more bags than the number of guests, for those who go up multiple times. And provide something to seal the bag, so there are no chocolate kisses rolling around on the dance floor. Clear bags, boxes, take-out containers and fabric pouches all make for great containers. Personalizing them with labels gives an added touch. And don’t forget the scoops and/or tongs. Most importantly, have fun with it and ask your photographer to capture your “art” on film.

– Stephanie Frazier Grimm

THE C(RE)ATERER

How local, innovative fresh and seasonal foods have arrived at the wedding feast.

Blackstone Caterers is one of Newport’s own. And what they are serving is “local.” General Manager John Edick and his Operations Manager Jess Kriss comb the countryside for all that is available and in the right quantity. “We scour Farm Fresh Rhode Island (the online site that connects local farmers to their communities) and get out to anyone we know who might have what we need,” says Kriss. “I’ve literally been in the field saying, ‘I’ll take them … these ones here … everything you’ve got.’” When the dish calls for yellow pear tomatoes or variegated zucchini, or when the theme of the event is a black and white ball as it was for International Yacht Restoration School this year, Edick and Kriss are out on a hunt. Their food is an edible map of the county and state.

But isn’t catering weddings all about quick, simple, sit, eat and dance the night away? Steven James, the catering manager for the Hyatt Regency Newport sees this culinary ethos influencing the entire format of the wedding. “Catering in this way has turned the occasion into a food event. Our traditional Wampanoag Indian clambake is certainly local and popular for that very reason.” James also points to the wave of television food programs that have taken hold of people’s imagination and in turn educated them in the ways of what they eat. “The clients we’re hearing from,” echoes Edick, “are people who know about food, who are coming for a destination wedding and want to taste what Rhode Island has to offer. It’s our job to get them that.” Normally it is the wedding date, which dictates whatever else follows. But if doing more than just feeding and watering the guests is important, then couples can put tradition on the back burner and schedule a tasting long before the invites go out.

In the “you either are or you aren’t” world of locavorism, variety, quality and availability can sometimes hamper the advocate. Kyle Ketchum, executive chef at the Hyatt Regency Newport is busy introducing more and more local produce to every aspect of the hotel’s culinary output. “We’re setting higher standards because a new generation of food consumers want to put a better product into themselves,” says Ketchum. “But we can’t always get the quantity. For example, I sometimes have to use three or four farmers to get the amount of local corn I need.” While Blackstone professes loyalty and optimism for Rhode Island food producers, sometimes quality and variety can force them outside of their ideology. With Newport County meat producers freezing their meat because slaughterhouses are so far away, Blackstone manages to support them anyway by buying what they can such as ground beef, which thaws without much change. “By doing what we can, we hope to build demand and make it so that these farmers eventually have fresh meat for sale,” says Edick. “In fact, our demand is making it so that people are now coming to us asking, ‘What do you need?’ ‘What can I grow for you?’”

Oysters from Matunuck, Aquidneck Honey and any amount of fresh vegetables and fruit from South County to the northern tip of Portsmouth is an investment, but one that the newly wed and their guests will remember. “We lose a lot of events to price,” smiles Edick holding firm to his company’s beliefs and the Rhode Island’s popular movement, “and I think that’s perfect.” –MP

YOUR DAY, YOUR DRINK

As the featured drink of wedding day celebrations, the signature cocktail kicks off the party, adding not only personal touches to the festivities, but a unifying theme.

The creative concoction is passed as guests arrive for the reception, and is inspired by you. Maybe you met the love of your life on Block Island and shared mudslides on your first date, or you created a drink that became a hit at family gatherings. Perhaps you met on a plane and you named your cocktail Continental #783 after the flight number. The drink could also be inspired by your shared or even unique heritage, like Italian limoncello, or can incorporate the season, like a pumpkin martini.

Personalized touches are what make weddings distinctive. And sipping a signature cocktail on the wedding day is like toasting the couple again and again.

– Elizabeth Lutz, Russell Morin Fine Catering

MUCH ADO ABOUT WEDDING ETIQUETTE

Your wedding celebration is one of the biggest moments of your life, yet so many people get bogged down in the politics of who wants what that they forget to enjoy it. The Bridal Association of America notes the average wedding size is 169 guests, which allows for ample opinion and commentary. Everyone is sure to enjoy the real reason they’ve gathered, if all parties follow some simple rules.

TIPS FOR THE BRIDE:
• Be Consistent. When sending out wedding collateral (save-the-dates, invites, websites), be sure you present a consistent tone. You wouldn’t wear an elaborate ball gown and stilettos to a wedding on the beach, and you don’t want your guests wearing a seersucker suit to a black tie affair. Wedding correspondence sets the tone for the party, so make sure the signals are clear.
• Assign Seating. There are few things worse than seeing guests wandering around because they can’t find seats together or with anyone they know. Assigned seating takes the guesswork out.
• Have an Open Bar. Nobody likes a cash bar at a wedding, particularly when they are already spending money on travel and everything else. You don’t have to offer a full open bar, but there should at least be a signature cocktail (dark and stormies anyone?) or beer and wine available at no cost.
• Register for a Wide Variety of Price Points. While some will spend a lot of money on your wedding gift, not everyone can afford lavish presents. Be sure to have varying price points on your registry.
• Be Proactive About Collecting RSVPs. Polite guests respond in a timely manner, but be prepared in case they don’t. Set the RSVP date at least a week ahead of when the caterer needs your guest count so you have time to chase down missing responses. Number the back of your reply cards so you know who responded if they forget to fill in their names.
• Make it Personal. The most memorable weddings are those with personal touches. It can be the reading of a love letter from the beginning of your relationship, a dance to a special song, or the service of your favorite foods – the personal details that represent you as a couple are the ones that will be remembered.
• Prepare for Something to Go Wrong. The fact is that there are things beyond your control. Whether the limo is late, your dress gets a stain, or it’s pouring rain, be prepared to roll with it. Remember that the purpose of the wedding is for you to marry the love of your life, and that’s what is important.

TIPS FOR THE GUESTS:
• RSVP on Time. Many things hinge on the number of guests actually attending. Be sure to get your RSVP in the mail by the date requested and make sure you put your name on it as well as your meal choices if requested. Chasing down your response shouldn’t be the bride’s responsibility.
• Don’t Ask to Bring Your Children. While it is often hard for parents to understand, many people-even those that truly love your cherubs-do not want children at their wedding. If the envelope is not addressed to “and Family” or doesn’t individually list the names of your children, DO NOT bring them or ask to bring them. It is the bride and groom’s choice to include children in their celebration, not yours.
• Don’t Ask to Bring Additional Guests. The guest list is the most agonizing dilemma for any wedding. Where do they draw the line? The fact is that whoever the envelope is addressed to is who is invited to the wedding. If it is to you and your current boyfriend or girlfriend and you break up, don’t bring whomever else you like. It is only acceptable for you to bring a person of your choosing when the invitation reads “and Guest.” Working within a budget, it’s likely the bride and groom have invited many people that they would have liked to and it’s not your place to do so either.
• Dress Appropriately. The style of invitation lets you know the appropriate attire. In Newport, that ranges from Bermuda shorts to ball gowns. Regardless, you should dress appropriately for the style of wedding. If the invitation reads “Black Tie,” men should buy or rent a tuxedo; “Black Tie Optional” means men should wear a tuxedo or dark suit. No exceptions. When in doubt, it’s always better to be overdressed than underdressed.
• Don’t Wear White or Ivory Unless You’re the Bride. Bridal gowns run the gamut in modern celebrations. You never know if the bride will be in short or long, ivory or white, or even red. To err on the safe side, never wear a white or ivory dress.
• Ask Questions Before the Wedding. Most brides, grooms and their parents are more than happy to help you find a local sitter, recommend great restaurants or give you directions to the ceremony, but two days before the wedding is not the time to ask these questions. Try to get any questions you have answered at least a week in advance.
• Don’t Ask to Change Tables. It is disruptive to change seats once assigned and there is additional coordination with the caterer required. Dinner usually lasts 30 minutes so endure your seating assignment, and talk to those you don’t know. Chances are you have something in common and that’s why the couple sat you together.

TIPS FOR THE BRIDAL PARTY:
• Don’t Drink Too Much. While it may be hard with all the celebrating, remember that you have responsibilities. Being out of commission because you were a little too wild the night before is never a good thing.
• Your Opinions Matter But Not Today. The bride and groom value your opinion, but remember that it is their day, and if they really want you to don something you normally wouldn’t wear, it’s your duty to put it on with a smile.
• Think of What Your Friend Would Want. It usually falls on the bridesmaids and groomsmen to plan the bachelor and bachelorette parties. While you may prefer the bar scene and decking your friend out in wedding-themed paraphernalia, if the bride or groom would prefer a more civilized dinner, a wine tasting at one of the local vineyards, or a sunset cruise you should follow their wishes.
• Be Honest. It is a huge honor to be in a bridal party, but it is also a huge expense. If you are concerned that you cannot afford to purchase the outfits or attend/host the events, be up front with the bride and groom as early as possible. A good friend won’t want to overburden you, and there may be another way to incorporate you into the wedding.

- Sarah Fernandez

An instant connection in a coffee shop revealed Lauren Digange and Michael Tassone’s shared Italian heritage, and on a picturesque afternoon in May, they shared vows in front of more than 200 guests at Our Lady of Mercy Chapel at Salve Regina University and celebrated with a reception at the harborfront Newport Yachting Center.

Deciding to marry in Newport was a breeze for the couple, with a “special fondness” for the City-by-the-Sea as their vacation destination of choice. “We wanted our guests to experience the beauty of Newport, and the Yachting Center provided the perfect backdrop,” the bride says.

Bouquets of purple hydrangeas and lisianthus mixed with lavender roses and freesia created a stunning contrast against the charcoal gray Amsale bridesmaid dresses. The bride dazzled in a show-stopping Pronovias gown with a one-shoulder garza neckline and asymmetrical layering on the mermaid skirt, and her bright purple shoes added an unexpected pop of color.

Under a draped tent lined with twinkling lights, guests sampled from a raw bar and antipasto station and raved over late-night options such as sliders and fish and chips that hit the spot after dancing. The tables were dressed in lavender and silver, accentuating centerpieces of blue and purple hydrangeas in alternating cylindrical and square vases.

In keeping with the culture that united them, the couple gave guests homemade Italian limoncello in glass bottles with elegant white bows; favors that took a dozen family members, 200 lemons and six months to create! They continued the celebration with a Sicilian honeymoon before returning to their home in Charlestown, Mass. That’s amore!

DETAILS:
Rehearsal Dinner: Clarke Cooke House, Newport
Hair, Make-up & Nails: KiRa Salon, Newport
Flowers: The Secret Garden, Jamestown
Cake: It’s My Party Bake Shoppe, Newport
Transportation: East Coast Limousine, Foxboro, MA
Reception Entertainment: Felix Brown, Boston, MA
Photographer: Black Thumb Studio, East Bridgewater, MA
Accommodations: Hotel Viking, Newport