Nicole Roussell & Michael Mineau
Easton’s Beach Rotunda
August 12, 2012
Published in Newport Life Magazine May/June 2013
When Nicole Roussell first moved to Newport with a friend, the last thing she expected was to meet her future husband Michael Mineau at a party. But she did, and as the two signed up to volunteer for a friend’s local non-profit, Tuesday Night Athletic Foundation, their friendship blossomed into a first date at Ballard Park, which was also where Michael eventually asked for Nicole’s hand in marriage. “The best part about that moment was how I wanted to hold on to it for as long as we could because that would be the only time in our lives when just the two of us would know that we were engaged,” the bride fondly recalls.
Selecting the City-by-the-Sea for their wedding location was an easy choice for the Newport residents. “We live here so we wanted a place that means something to us and shows our family and friends Newport, our home,” Nicole says; her father Roger Roussell still resides in Little Compton. Easton’s Beach Rotunda hosted their ceremony and reception where 160 guests watched as the happy couple exchanged their vows. “I’ve always wanted to get married on the beach,” she exclaims. “We liked how the ballroom was right on the beach … and also could accommodate the number of people we invited.”
Special details were prevalent throughout their entire affair, including placecards tied to shells that were handpicked by the bride. “Every summer since I was little, I’d look for the perfect shell with a hole to make a necklace,” she reminisces. “Now everyone will have one.” To complement the gorgeous ocean views, delphinium, sunflowers, Gerbera daises, roses and beach grasses were arranged in antique vases the bride collected at yard sales and shops, and were surrounded by candles in tiny mason jars, beach glass, rocks and shells.
Guests feasted on grilled swordfish and carved roast tenderloin of pork, while listening to lively music from local Newport band Blockhead. Perhaps one of the most memorable moments was when the bride’s brother took the stage, and “gave a speech to us about the song ‘Lean on Me’ we used to sing when we were young,” Nicole says. “He had the band play it and everyone circled around us while my husband and I danced. The love and energy that poured into us at that moment was nothing like I’ve ever felt before!”
After a weekend of celebrating with family and friends, the couple jetted off to Costa Rica for their honeymoon before settling back into Newport to start the next chapter in their lives as Mr. and Mrs.

DETAILS:
Venue: Easton’s Beach Rotunda
Rehearsal Brunch: Canfield House
Nails: RaNew Salon & Spa
Flowers: Tom Kraig Designs
Caterer: Christian’s Catering
Cake: Newport Cookie Company
Transportation: Viking Tours of Newport
Ceremony Music: John Monllos
Reception Entertainment: Blockhead
Photographer: Joseph Laurin Photography
Wedding Night Stay: Canfield House
Guest Accommodations: Comfort Inn

Megan Matteson & Seth Decker
June 29, 2012
Hyatt Regency Newport
Published in Newport Life Magazine May/June 2013
When Noli came trotting down the path with a red ribbon tied around her neck, Megan Matteson assumed her mom had accessorized her dog Noli. “Little did I know until she got closer that there was a beautiful two carat diamond in an antique setting tied around that ribbon,” she laughs, adding that her whole family had been in on beau Seth Decker’s proposal.
Choosing Newport for the wedding location was an easy decision for the couple. “It’s where I grew up and we spend most weekends out by my parents at the beach to get away from the hustle and bustle of New York City,” shares Megan. Deciding on the Hyatt Regency Newport was easy too. “With a destination wedding from New York, the Hyatt just fit the bill for us. As Seth says, ‘it’s one stop shopping.’”
What began as an overcast morning opened up to an amazing afternoon offering perfect weather for the couple’s lawn ceremony. Accompanied by Noli, which Seth inherited from his late mother, who wore a seersucker pale lime leash and green and pink bow made by the bride’s mother, the couple exchanged vows under a chuppa draped with white roses and pink peonies. A memorable moment during the ceremony included the moment the bride began shimmying. “Bill [the officiant] asked if he was boring me. I replied, ‘no, it’s just been a really long engagement!’” exclaims the bride.
A pink and white color scheme accented with navy and lime tied everything together from bridal party gifts to the flower arrangements and themed dessert table. Tall centerpieces filled with peonies and willows were tied with ribbon to match the bridesmaids’ gowns. A finishing touch was to add sparkle to it all by using crystals in the flower arrangements and sparkled wrapping paper on the pastries that lined the dessert station.
The 160 guests were treated to a cocktail reception on the Rose Island Deck featuring personalized mason jars filled with pink lemonade, a full raw bar and signature drinks. Watermelon and cherry lobster pops in lieu of traditional place cards were used for seating in the ballroom, where friends and family dined on a four-course dinner.
The weekend activities came to a close with a post wedding dinner celebration Saturday evening at The Mooring restaurant after a day by the pool or watching the America’s Cup World Series races. Following a honeymoon in Hawaii, the couple settled in Stamford, Connecticut.

DETAILS
Tuxedos: Viking Tuxedo
Invitations, Mason Jar Labels, Table Tent Cards, Seating Chart Sign: Katlem Design Invitations & Paperie
Rehearsal Dinner: Atlantic Beach Club
Flowers and Uplighting: Golden Gate Studios
Venue/Wedding Night Stay: Hyatt Regency Newport
Dessert Station: Sweet Indulgence
Transportation: ROCKSTAR Limo
Photographer: John Lovgren Photography
Videographer: Artistic Wedding Video Group
Guest Accommodations: Hyatt Regency Newport, Comfort Inn, Best Western Mainstay, Atlantic Beach Hotel & Suites

Meghan Boyle Kelly & Jason William Gefaell
December 8, 2012
Weekapaug Inn
Published in South County Life Magazine May 2013

When Jason Gefaell and Meghan Kelly first met, Meghan and her friends had just missed the last ferry off of Fisher Island, N. Y. Essentially stranded for the night, Meghan found herself doubtful she’d make it home until a mutual friend called Jason who quickly came to her rescue. Instead of swiftly falling in love, the duo would wait another 10 years before they’d formally be introduced again, but this time sparks would fly. Following a whirlwind year of courtship, Jason brought the two back to the ferry landing where they first met, and proposed.

The Weekapaug Inn set the scene for the couple’s ideal reception, a favorite spot for the groom’s family. Located in Jason’s native Westerly, where his parents, Janet and Jay, still reside, their wedding would mark the first for Weekapaug Inn since its complete reconstruction.

Closed for years, the inn would open just two months before their big day, thus making their first few meetings equipped with hardhats and a lot of imagination: “Planning a wedding out of a construction site was funny. We really had no clue what the finished product would look like,” Meghan said. However, on the day of their ceremony the Weekapaug Inn was the perfect backdrop for their elaborate celebration. Encompassing a panoramic view of both the salt­water marshes of Quonochontaug Pond and serene waters of the Atlantic Ocean, the Weekapaug Inn had transformed into an idyllic environment, a further reassurance that their unorthodox planning methods had been worth it. With traces of navy accents complementing the couple’s black­tie­inspired theme, Meghan and Jason said their “ I do’s” in front of 220 guests at Christ Church in Westerly before making their way to the inn where a night of dancing and entertainment ensued.

Opting out of the traditional sit­down dinner, guests helped themselves to dinner stations featuring some of the newlyweds’ favorite foods, including Peking Duck and roast breast of Rhode Island Turkey, with cupcakes, toffee and a custom candy bar for dessert. Still, it was the impromptu fireworks show put on by the bride’s parents, Richard and Ginna Kelly, which really stole the show as the night’s festivities came to an end. After a honeymoon in the British Virgin Islands, Mr. and Mrs. Gefaell returned to their home in New York, where they started their new lives together.

 Details:
Invitations: John Dumouchel from The Art Craft Co.
Rehearsal Dinner: Weekapaug Golf Club
Hair & Make-up: Sara Faella
Flowers: Broadview Florist
Caterer & Cake: The Weekapaug Inn
Officiants: The Rev. James Bocchino & The Rev. Richard Ryscavage
Reception Entertainment: Men in Black II
Photographer: Kathryn Whitney Lucey Photography
Wedding Planner: Sara True
Guest Accommodations: Weekapaug Inn & The Ocean House
Post-wedding Brunch: Weekapaug Inn

Professional Advice for Wedding Party Photos

After months of planning, prepping and pampering for your wedding, the final step (besides walking down the aisle), is making sure that every precious moment is photographed to perfection. Photographer Kat Connerton of Connerton Photography shares her favorite Newport County locations and the secret to a seamless photo shoot: time.

“Time is always a factor on wedding days,” Connerton says. “It’s important to my clients and I that we choose a location that provides a backdrop that is practical (not too sunny or windy) and local enough to provide us with enough time to shoot without feeling rushed. There is nothing worse than feeling rushed on your wedding day!”

So, time permitting, where is Connerton’s favorite local spot to shoot? Connerton recommends choosing a backdrop that isn’t too busy so crowds don’t interrupt the shoot. Places by the water, like Gooseberry Beach and Fort Adams, make for great formal portraits, she believes. If shooting by the water isn’t an option, Connerton enjoys other breathtaking views of Newport County at The Chanler, Rovensky Park and The Officers’ Club in Newport, RI, where you can get shots of Newport Bridge in the background.

No matter the location, though, Connerton believes that although it may be fun to be non-traditional and jump in the air for your photo shoot, a classic shot of the wedding party lined up and looking at the camera will stand the test of time. “I love, love, love the shot of the entire bridal party walking towards the camera,” Connerton says. “This is the shot everyone remembers…I’m an advocate for lining up the bridal party in standard formation first to capture that one beautiful, timeless photograph. And after that, anything goes!”

Q&A: How to Organize a Guest List

Courtesy of Papers Facebook

He popped the question. Now what? Time to start planning! Judith Carroll of Papers in Newport, RI, explains how to stay organized when getting ready to send out your invitations.

When should I start planning my guest list?
The guest list is the very first thing a couple should plan, Carroll says, so it should be done a year in advance. A head start is crucial because you’ll need a count for your caterer and for your “paper wardrobe,” or all your Save the Dates, invitations and response sets.

My guest list is out of control! How do I start to trim it down?
People who you haven’t seen in a year should not be on the list. If your guest list is still too long after that, Carroll explains a scenario that will make the planning easier: If there are 100 guests, the parents of the bride and groom each invite 25 of their own guests. The couple decides the remaining half of the guests. Depending on who is paying for the wedding, the numbers may need to be tweaked. If only the bride’s family is paying, they may have a few more allowed invitees than the groom’s family. Each couple’s circumstances will be different.

What are some good tools I can use to manage my planning?
The best tool, and one more and more brides are using, Carroll says, is likely already programmed into your computer. Microsoft Excel, or similar spreadsheet-based programs, make tracking information and RSVPs more streamlined. Carroll gives her brides an etiquette sheet with tips and tricks, like how to write names on invitations and what symbols or phrases to avoid.

What information do I need about my invitees?
A correct home address and a phone number are the two most important, Carroll believes. Usually, there are about 10 people who will not respond to invitations. Papers offers a special service that ensures the bride is the star of the show. “We call people who have not responded,” she says, so neither the bride nor the family has to worry.

Courtesy of Papers Facebook

I have my list, but how do I pick my invitations?
Brides go to Papers prepared with their wedding colors and a font style they’ve always loved and pick their invitations from Carroll’s selections—she has hundreds of invitation styles. A traditional bride loves block fonts, Carroll says, but a script looks beautiful on wedding invitations, too.

Once the invitations are sent out, what’s the final step?Make sure your Save the Dates have been ordered nine months in advance of the wedding date and your invitations are ordered six months in advance. Use your Excel spreadsheet to track RSVPs and stay organized.

Happy planning!

Flavor of the Month: Strawberry

Summer and fresh berries go hand in hand so incorporate them into your big day! Maggie Shields, Corporate Sales Manager at Russell Morin Fine Catering, shares tips on how sophisticated strawberries can wow your wedding.

Photo courtesy of Russell Morin Fine Catering

Be bold! Strawberries are expected in desserts. We all know (and love!) chocolate-dipped strawberries, strawberry shortcake and strawberry rhubarb pie. But Shields says strawberries also pair well with savory foods and mint. She recommends their chilled strawberry soup or strawberry trilogy salad: a warm strawberry Mascarpone purse with baby greens, candied almonds, sliced strawberries and a white balsamic vinaigrette.

Drink up and beat the heat with a strawberry basil cocktail. The combination of sweet and savory is a pleasant surprise that is sure to wow your taste buds and your guests.

Incorporate strawberries into your theme without being gimmicky and add a pop of color. “They’re red,” Shields says, “but vibrant in a different way.” Shields suggests making your centerpieces special by adding ripe berries to vases or tucking skewers of fruit into bouquets. These decorating tips take a classic wedding color and make it fresh.

Linsly Boyer & Adam Young
at Mt. Hope Farm
on September 21, 2012
Published in Newport Life Magazine July 2013

Linsly Boyer and Adam Young had known each other longer than they’d realized. Both Portsmouth natives, the pair had attended Portsmouth United Methodist Church as children, but wouldn’t have known it if it weren’t for Adam’s old family videos with Linsly peeking in the background. Linsly even described Adam as a “jock nerd, not my type,” until her senior year of high school when the two became inseparable.
Nine years later and with advice from a stranger, Adam spontaneously popped the question, giving her a ring later at their engagement party. With their parents, Pelham and Ann Boyer and Dan and Patti Young, in Portsmouth, Adam and Linsly were eager to wed in Newport County. “As an art history nerd, I really wanted to find a historic property, and the house and the barn at Mount Hope Farm are both beautiful,” says Linsly.
On the wedding day, sparks were flying, both figuratively and literally. Following an old world carnival theme, the couple made their wedding fit their own eccentric lifestyle. Featuring jugglers, face painting, tarot card readings, temporary tattoos and lawn games, Linsly and Adam’s wedding became a scene from a1950s circus. Paper lions, elephants and other carnival shapes decorated each table, and caramel apples served as placecard holders.
Despite the colorful scenery it was Linsly that stole the show as she began her descent down the aisle. In a dress fit for old Hollywood glam, Linsly preserved her more laidback style, forgoing heels for a pair of studded white leather Converse sneakers hidden under the ruffles of her A-line gown.
After strolling the pastoral grounds and retreating to the farm’s barn, guests enjoyed a variety of pies made by family and friends in place of cake. Under brightly colored parasols decorating the ceiling above, the newly dubbed Mr. & Mrs. Boyer Young danced to George Harrison’s “Long Long Long,” a further reminder of their 10-year anniversary the day before.
After a weekend of family outings, the newlyweds jet set to St. Lucia for a tropical honeymoon, before they returned home to Brooklyn, NY.

DETAILS
Photographer: Heidi Gumula Photography
Venue: Mt. Hope Farm
Rehearsal Dinner: Perro Salado
Hair/Makeup/Nails: New Leaf Salon
Flowers: Toni Chandler
Caterer: Russell Morin Fine Catering
Transportation: Newport Limousine
Entertainment: Arpeggio Entertainment
Wedding Night Stay: Cliffside Inn
Guest Accommodations: Newport Marriott
Post-Wedding Brunch: 41 North

Brenna Bennett & Matt Hadfield
September 15, 2012
Published in Newport Life Magazine July 2013

Though they had met with a local jewelry designer to discuss potential ideas for an engagement ring, after nearly six months of waiting, Brenna Bennett was starting to wonder if she would ever see her ring. So, when boyfriend Matt Hadfield got down on one knee while on vacation in Kennebunkport, Maine, she was doubly surprised when he presented her with not one but six stacking rings. “Matt explained that the six stones represented his desire to give me the mountains (amethyst), the ocean (pearl) and the stars (diamonds),” she explains.
Choosing the venue for the reception was easy. Brenna always had a vision of marrying on the family farm in Middletown where she was raised and where her parents, Paul and Hedy Bennett, still reside. Using fresh, colorful organic flowers grown on the farm by the bride’s uncle, Brenna’s mother created centerpieces that blossomed from glass jars. Seating assignments were written in calligraphy and placed in ornamental frames, hand painted by the bride, and hung with ribbon on the outside wall of one of the smaller barns. The bride also hung 210 feet of fabric bunting flags made of lace, burlap and vintage floral cloth from the 20-foot ceiling of the tent; a task her father initially discouraged. Realizing she would not take no for an answer he eventually agreed to hold the ladder. “This was all done while the caterer was setting up,” says Brenna. “It was quite the sight!”
With 136 guests looking on, the couple exchanged vows before the organic garden, where the flowers for the centerpieces were grown. The bride wore a cotton, tulle and lace gown with a stunning lace train designed by Claire Pettibone. “I found it in a magazine and knew it was perfect for me immediately,” she says. She chose a simple veil and also wore custom pearl and diamond earrings given to her by her parents when she was a teenager.
The harvest menu featured a choice of grilled striped bass and herb roasted tenderloin. A cupcake tower featuring a choice of lemon, strawberry and carrot cake adorned with a lemon twist, a strawberry or carrot grating on the frosting was served for dessert, topped with a single layer of cake to be eaten on their first anniversary. For the ceremonial cake cutting, a single cake was placed on Brenna’s late maternal grandmother’s cake platter as a tribute to her.
As for Brenna’s happiest moment, “I loved looking around and seeing all of the people near and dear to me in one place.” Following a honeymoon in Bermuda, Brenna and Matt have settled into their Middletown home with their son William.

DETAILS
Venue: Bennett Farm
Bridesmaids’ Dresses: Karol Richardson
Tuxedos/Suits: Brooks Brothers
Rings: Alloy Gallery
Rehearsal Dinner: Salvation Cafe
Hair: Divine Tranquility Day Spa
Nails: Star Nails
Flowers: Black Dog Organics, Broadway Florist
Caterer: McGrath Clambakes
Cake: Newport Sweet Shoppe
Officiant: Peter Regan
Ceremony music: Musica Dolce
Reception Entertainment: Brian Scott Live and DJ Shyne
Photographer: Alexandra Cordts
Guest Accommodations: Rhea’s by the Sea

Emily Crowe & Wayne Marote
Bistro by the Sea
September 29, 2012
Published in South County Life Magazine June 2013

Sparks flew when Emily and Wayne were introduced by her parents at Bistro by the Sea, their Matunuck restaurant. So once Wayne, a commercial fisherman, executed a romantic proposal during the family vacation in Maine, there was no question where the Exeter couple would wed. “We picked this location because my parents, Duane and Karleen, have run Bistro by the Sea for 25 years,” Emily said. “I basically grew up there, and it’s where we met, so there was no better place.”

The bride is a chef at the restaurant, so having planned weddings there before, she knew just where to begin when coordinating her own big day. When she walked down Theatre By The Sea’s garden aisle in her Monique Lhuillier lace gown, all the romantic details were in place. A natural color palette of greens, browns and white gave the space an almost antique feeling, while flowers from her mother’s garden, including roses and dahlias, made each table at the reception stand out. “We wanted a special place where guests could mingle, so we rented two extra tents,” Emily explained. “One was strictly for dining and the dance floor, while the other contained sofas and couches with cocktail tables and the bar where everyone could visit with each other and relax.”

Personalized Jones Soda bottles, with photos of the happy couple, were fun guest gifts, while a surprise visit from Emily’s grandmother was a gift for the newlyweds that they won’t soon forget. “She had told everyone that she had to stay at her home in Florida,” Emily said. “We are extremely close and (her visit) really stuck with me as the moment it all became real.”

The new Mr. and Mrs. Marote honeymooned on a road trip to Walt Disney World, where they had some good old-fashioned fun, and now live in Exeter.

Details:
Photographer: Seth Jacobson Photography
Bridal gown: L’Elite Bridal
Bridesmaids’ Dresses: Bella
Bridal Rings: Adornment Fine Jewelry
Invitations: Wedding Paper Divas
Rehearsal Dinner: Spain of Narragansett
Reception Venue/Caterer: Bistro by the Sea
Ceremony Venue: Theatre By The Sea
Hair and Makeup: Danielle Gallup
Flowers: Fig and Squill Floral Design
Cake: Christian Tamez
Officiant: Judge Michael Higgins
Transportation: A Airline Express Limo  and Car Service
Music: Coastal Sound DJ
Rentals: Liberty Rentals and Ryan Designs
Wedding Night Stay: Admiral Dewey Inn

This is Love: Our Favorite Couples of All Time
At Newport Wedding Magazine, we love love. Who are our favorite love birds? Continue reading to find out.

Elizabeth Taylor and Richard Burton

Courtesy of fanpop.com

Fifty years ago, one of our favorite couples met on the set of Cleopatra. Elizabeth Taylor starred as the famed Egyptian queen and Richard Burton as her lover, Marc Antony, in the 1963 film. Their tumultuous affair has been revealed through The Richard Burton Diaries, a collection of excerpts from Burton’s journals written before his death in 1984, and the 2012 Lifetime movie Liz & Dick.

Jackie and John Kennedy

Courtesy of Toni Frissell

They were America’s sweethearts in the 1950s and 60s. President John and Mrs. Jackie Kennedy were the era’s ideal couple: traditional, charming and always poised, creating a timeless style that still inspires today. Want Kennedy style at your Newport County wedding? Hammersmith Farm, the location of their reception, is not available to rent, but you can feel like Mrs. Kennedy by wearing pearls or carrying a similar bouquet of pink and white spray orchids and gardenias.

Lucy and Ricky

Courtesy of Evergreen Archives

Lucy and Ricky Ricardo, the lovable couple from I Love Lucy, are our third favorite couple. On screen, the redheaded spitfire and Cuban bandleader represent a typical 1950s American family. Ricky performs at nightclubs while Lucy stays home and dreams about a more fabulous life. Although they were married outside of the show as Lucille Ball and Desi Arnaz, some say their real life was not quite as sunny as their fictitious life. We’ll stick to believing Ricky always called, “Lucy, I’m home!” whenever he walked through any front door.

Did we miss one of your favorite couples? Let us know who makes your list in the comment section!

Top Five Bridal Party Gifts
Meaningful bridal party gifts show your appreciation for those who helped make your wedding a success. Say thank you in a big way with these small but thoughtful gifts we love.

For the Maid of Honor: Whether she’s your sister by birth or simply your dearest friend, your Maid of Honor is likely someone who has always been by your side. Show your gratitude for her with this Tree of Enchantment glass ornament from Primavera in Newport, RI, that comes with a unique message and gift box.

For the bridesmaids: Gone are the days of making colorful macramé friendship bracelets. These classic monogram charms from Primavera personalize your appreciation and make your friendship bracelets all grown up.

For the groomsmen: What better combination than golf and BBQ? Your groomsmen will have a ball grilling their favorite foods with these tools from Arianna Gifts & More in Newport, RI. Headed to a beach party? He’ll have no problem caddying them around in their own golf bag.

For the flower girl: Your special little girl looks up to you, so you want her to fit in with the rest of the bridesmaids. But depending on her age, expensive jewelry may not appropriate. With fun light-up rings from Arianna Gifts & More, she can feel like one of the girls. Wear them on the dance floor for added fun!

For anyone: Perfect as favors, on the reception tables or as small thank-you gifts, these heart-shaped boxes of candy from Arianna Gifts & More are too sweet to resist. You can choose the color of the box, add a personalized sticker to match your wedding colors and add whichever candy satisfies your sweet tooth.

Themed Wedding: Patriot’s Paradise

Everyone knows that when planning a wedding, according to tradition, something blue must be incorporated. But with Independence Day only a few days away, we are feeling inspired to plan something red, white and blue. A patriotic palette can be more than a celebration of America– red, white and blue are perfect summer colors for a laid-back wedding Newport County. Start your planning with sweets and treats: The Newport Sweet Shoppe in Newport, RI, bakes up USA-inspired desserts that are almost too cute to eat.

It’s the inside that counts: Don’t be fooled by this cake’s exterior, because it is anything but plain. The vanilla buttercream reveals an American flag made of layers of vanilla and red velvet cake when you cut into it. Using red velvet is a popular way to incorporate red into a July 4th celebration without skimping on flavor. Yum!

Classic American: Nothing says USA like apple pie just like mom used to make. The Newport Sweet Shoppe offers a classic pie, but for a more modern twist, try their All American Apple Pie cupcakes on your dessert table.

Red, White and Berry: Planning a summer wedding makes it easy to take advantage of fresh, local berries. The Newport Sweet Shoppe’s Red, White and Berry cupcake combines vanilla cake with berry filling and vanilla buttercream. They’re finished with fresh berries and an American flag cupcake topper.

Seeing stars: Wow your wedding guests at the end of the night with star-shaped cookies topped with red, white and blue frosting. You can arrange them on your dessert table to look like the American flag or send them with your guests as favors.

You don’t need to stop with the desserts, though. After all, a July 4th celebration is the perfect time to go all-out when it comes to your theme. Try patriotic bouquets, striped invitations and place cards or navy blue bridesmaids dresses. How would you plan a patriotic wedding party? Let us know in the comments section!

All images courtesy of The Newport Sweet Shoppe.

Danielle DeVizia & Matthew Sidla
October 13, 2012
Theatre By The Sea
Published in South County Life Magazine July 2013

MySpace will always have a special place in the hearts of Danielle DeVizia and Matthew Sidla. In 2006, the happy couple met on the site, bonding over common interests in everything from fine dining to country music. When they met face-to-face for the first time at Mews Tavern in Wakefield, their relationship was immediately challenged; Danielle recalls “Mid-conversation, Matt decided to grab some food off my plate, without really asking.” When this didn’t cause conflict, Danielle says their relationship “had passed its first test.”
They’ve been “swooping forks” together ever since.
In 2011, the couple began to plan their wedding at Theatre By The Sea in Matunuck. The groom’s parents, David and Barbara Sidla, were as supportive as ever of their son, the oldest of four children in a household that, as Sidla says, “never had a dull moment.” Family played a huge role in the wedding planning and ceremony. Danielle chose her big brother, Ron DeVizia Jr., as the “Man” of Honor. “It might be weird or unique” says Danielle, “but to me it was normal. I could not have imagined anyone else by my side.” Down the aisle, her young nephews were the ring bearers, whose mid-ceremony giggling helped the bride “keep it together.” Even Danielle’s wedding ring is a family collaboration, made with diamonds from both her grandmother’s ring as well as Sidla’s mother’s engagement ring.
Danielle did the majority of the planning herself, creating a rustic country theme that was reflective of their love for local farms as well as the autumn season. Theatre By The Sea, a refurbished barn turned theater, was furnished with purple eggplant hydrangeas and dried lavender to complement the bride’s favorite colors as well as the purple and gray color scheme. The bride wore an ivory, mermaid-style dress with a sweetheart neckline and elegant beading on both sides of the bodice.
Following the wedding, the couple spent a week with family, catching up with relatives from out of state who stayed near their Wakefield home for a few extra days. The couple has a two-part honeymoon planned. They went to New Orleans for their “minimoon” in November and plan a big trip to Italy and Ireland this year.

DETAILS
Photographer: Susan Sancomb Photography
Venue: Theatre By The Sea
Bridal Gown: Delianne’s Bridal
Bridesmaids’ Dresses: Macy’s
Tuxedos/Suits: Joseph A. Banks
Rings: Westerly Jewelry
Invitations: Print Source
Rehearsal Dinner: The Cooked Goose
Hair: By Design by Amy Demers
Makeup: The Beauty by Sena Dicicco
Nails: Spa Mosaic
Flowers: Dave’s Marketplace
Caterer: Bistro By The Sea
Cake: Silver Spoon Bakery
Guest Accommodations: Holiday Inn & Hampton Inn
Post-Wedding Brunch: Sweet Cakes Bakery and Cafe

Simple DIY Wedding Ideas

Creative brides, rejoice! Do-it-yourself projects have become the norm in everything from home decorating to fashion. With simple DIY projects like these, your handiwork can be part of your wedding day. But beware of what you get your hands into: Bigger, more complicated projects can cost more time and money than you had anticipated. Some things, such as invitations or cake decorating, may be better left to the professionals.

courtesy of hummingbirdhall

Write your own vows. Handwritten vows add a personal, nontraditional touch to your ceremony. If you’re feeling overwhelmed by starting from scratch, tailor traditional verses to suit your style. For an added thoughtful touch, give the handwritten note to your groom as a post-wedding gift.

Courtesy of Etsy

For casual outdoor weddings, make personalized signs that direct guests to the ceremony and reception areas, dessert table, or wherever else they may need to go. We love the rustic simplicity of this sign. With paint and a few planks of wood from the craft or hardware store, you can make a similar piece!

Courtesy of TheBerry

Put a little pep in your step with sparkly “I do” stickers on the soles of your wedding shoes. Just buy a pack of scrapbooking stickers in the font and color of your choice, stick to a clean sole and you’re done!

Courtesy of Etsy

Personalized mugs are perfect for your morning coffee or as bridal party gifts. Choose what you would like the mug to say, draw or write with any color permanent marker, then bake for 10 minutes in a 350 degree oven. Gently hand wash to avoid rubbing the marker off.

Flavor of the Month: Lemon

Courtesy of Petite Lumiere’s Pinterest

Lemons are losing their sour reputation by making bold statements in both wedding food and décor. From lemonade for the kids to a grown-up version spiked with vodka, to vases lined with lemon wheels, this summery staple is a fun and inexpensive way to make your big day fresh and vibrant. Becca Charles of Plantation Catering of Newport shares tips (and recipes!) on how to achieve a breezy summer look with lemons.

“Lemons can play either a spotlight or supporting role in any dish or cocktail,” Becca says, so feel free to try adding lemon to any of your courses.

• Serve fish with a combination of lemon and herbs such as rosemary, dill, mint or thyme. It’s a light and refreshing entrée that works with almost any type of fish.
• Choose other fruit flavors to pair with lemon for dessert. Becca recommends blueberry, raspberry, apricot or plum.
• Another delicious way to showcase the lemon flavor is to serve signature cocktails. Becca suggests popular choices such as vodka thyme lemonade, cucumber melon spritzer or champagne limoncello. Take your pick! All three recipes are at the bottom of this post!

“Incorporating lemon is a great way for brides to make their wedding day décor fresh, vibrant and chic,” Becca says. “Because lemons and yellow lemon colors are so versatile, it is nearly impossible to overdo it, so don’t be afraid to go crazy!”

• To liven up your centerpieces, add sliced or whole lemons to the bottom of vases.
• Try a bar with different flavors of lemonade. The choices will make your guests happy and add punches of color to your reception area.
• Decorate mason jars and fill them with ingredients for lemon cupcakes or pound cake. It’s a quick, inexpensive favor that your guests will actually use!

Recipes: 

Lemon Cucumber Cocktail

• 3 10-ounce bottles club soda
• 1 cup gin
• 1/4 cup bottled lemon juice
• 12 thin slices lemon
• 12 thin slices cucumber
• 12 sprigs fresh mint, for garnish (optional)

Vodka Thyme Lemonade

• 2 cups sugar
• 12 sprigs fresh thyme, plus more for garnish
• 4 cups freshly squeezed lemon juice, about 24 lemons
• 2 cups vodka

Champagne Limoncello

• 24 lemon rind strips
• 8 tbsp. limoncello (liqueur)
• 4 tsp. fresh lemon juice
• 750 ml. champagne (brut, chilled)

Enjoy responsibly!

Marisa Olsen & Will Grosvenor
October 7, 2012
Castle Hill Inn
Published in Newport Life Magazine August 2013

When he decided to transfer to Connecticut College in his sophomore year, Will Grosvenor could not have known that he would soon meet his wife-to-be, Marisa Olsen. Raised in Newport by parents Mary Ellen Grosvenor and John Grosvenor, Will proposed to Marisa in their New York City apartment. “As I walked into the apartment, the entire living room was covered with vases of roses, champagne and a cheese platter, and Will proposed right then and there.” After calling their families to deliver the good news, the couple made their favorite dinner together, Momofuko’s Pan-Roasted Dry-Aged Rib Eye.
A shared love for the coastal city brought the couple back to Newport for their wedding. Despite less than optimal weather, nothing could rain on their parade. They wed under a tent at Castle Hill Inn on a sprawling, verdant lawn, and danced the night away in a blur of blue and pink bridal parties. “We also had a logo created which incorporated our first name initials with a fleur de lis, one of our favorite symbols,” says the bride. An antique postcard of different Newport locations provided by Will and his grandfather, as well as a tiny blue bird figurine, also stood as placeholders for each table.
Personal touches made the evening special for the couple, from unique musical selections, like a harmonized version of Rufus Wainwright’s “Hallelujah,” to the bride’s art deco wedding band, a beloved piece once belonging to her great-grandmother. The night was also made memorable by the couple’s daring trip to the Castle Hill Lighthouse in the rain, when the bride took off her heels and climbed barefoot across the slippery rocks. “The photos were well worth the adventure!”
After a romantic evening among ambient candlelight, blue hydrangeas and cream-colored roses, the couple traded the Newport waterfront for a European honeymoon in Rome, Sardinia, Positano, Capri and Paris.

DETAILS:
Photographer: Don Jagoe, Newport Image Photography
Invitations: Weddings and Wellies
Rehearsal Dinner: The Muse at Vanderbilt Grace
Hair: The Studio
Makeup: Braelyn Rose Weaver
Flowers: Sarah Rodgers Floral Designs
Venue, Cake, Caterer, Wedding Planner, Wedding Night Stay: Castle Hill Inn
Officiant: Hon. Peter Regan
Ceremony Music/Reception Entertainment: Sarah Swain Band
Guest Accommodations: Pelham Court Hotel

Cara Gontarz & Jordan Hume
October 6, 2012
Atlantic Beach Club
Published in Newport Life Magazine August 2013

Amidst the famed August sunrise at Sachuest Point, in Middletown, Jordan Hume couldn’t keep his eyes off his dream girl, Cara Gontarz. Savoring every minute of that early morning walk, Jordan uttered those iconic four words with the promise of forever.
St. Barnabas Church, in Portsmouth, set the scene for the couple’s ideal October wedding ceremony, a place where Cara, a Portsmouth native, had spent many of her early years singing in the children’s choir. Wanting to celebrate their mutual love for the ocean in their reception venue, Cara and Jordan fell head over heels for the Atlantic Beach Club and its unparalleled ocean view the minute they opened their doors. “We loved the beautiful reception room, the giant dance floor, the cocktails on the deck, easy access to the sandy beach, the food and the wedding coordinator,” says Jordan.
Striking shades of blue transcended their color scheme, a simple reminder of the couple’s shared love affair with the beach. Bridesmaids dazzled in various designs of blue knee length taffeta dresses that complemented their flower arrangements. To keep family involved in the festivities, Jordan’s sisters stood by his side at the altar as groomswomen.
Still, it was the bride that elicited tears from the crowd of 180 guests, as she made her way down the aisle arm in arm with both of her parents, Christopher and Carol. Describing this as his most cherished memory, Jordan recounts locking eyes with his soon to be bride. “The moment right before meeting her eye when the entire church went silent, the doors shut, and then the dramatic entrance … catching her eye for the first time that day, seeing her more beautiful than she had ever been!”
Continuing with the celebration, family and friends mingled over an ocean inspired cake, topped with seashells and starfish, made by one of Cara’s oldest friends. Eager to get their feet in the sand, the newly announced Mr. & Mrs. Hume retreated to the club’s beach, where they stole a few kisses and adoring looks before heading back to a night of uninhibited dancing.

DETAILS
Photographer: Suzanna March Photography
Venue and Caterer: Atlantic Beach Club
Invitations: Papermoon Invitations
Rehearsal Dinner: Sardella’s Italian Restaurant
Makeup: Kristen Farley
Nails: Nail Elegance
Flowers: Chaves’ Gardens
Cake: Rebecca Lingerfelt
Cupcakes: Vienna Bakery
Transportation: Newport Wedding Trolley
Ceremony Music: Cantor, Violinist Gael Berberick; Organist, Pianist Cecilia Heredia
Reception Entertainment: Nancy Paolino and the Black Tie Band
Videographer: Christopher Kim
Accommodations: Atlantic Beach Hotel & Suites, Comfort Inn, Newport Marriott, Ramada Inn

Emily Duynstee & Damon Diomandes
December 1, 2012
Newport Art Museum
Published in Newport Life Magazine September/October 2013

Tennis, Tom’s, and tattoos were the norm at Emily Duynstee and Damon Diomandes’s wedding — and they wouldn’t have it any other way. “Plan the wedding that you want,” says the bride, who was engaged Sept. 6, 2012 and married three short months later.
Emily and Damon met through mutual friends and quickly became inseparable. “We were living apart for a few weeks,” says the bride as she reflects on her engagement, “and one night Damon called me at 2am and asked me to come outside. He explained that he had been cleaning the bathtub and pulled some of my hair out of the drain and then realized that he never wanted to live without me again.” He proposed on the spot, and though she first had to stifle her laughter at his bizarre approach to their engagement, Emily, of course, said, “Yes.”
Damon, a Newport local and son of Stephen and Sue Diomandes, shares a love for Newport with Emily, an area coordinator at Salve Regina who has lived on the island for about six years. “We love this town,” she says. “We couldn’t imagine getting married anywhere else but our home.”
The couple was married at the Newport Art Museum and had their reception at the International Tennis Hall of Fame, both venues on Bellevue Avenue. “We wanted our wedding to be very ‘Newport’ but also comfortable,” says the bride. “These two venues were the perfect mix of funky, different, beautiful and Newport-y.”
The bride wore a cotton A-line dress with a copper sash as well as a pair of sparkly Tom’s, a footwear choice that captured both style and comfort. She also wore her grandmother’s fur stole, a practical and meaningful addition to her frosty winter wedding.
At the reception, guests received packages with paper towels and spray bottles wrapped up with custom temporary tattoos in the shape of hearts that read, “ED+DD, 12-1-12.” Having all of the people they loved, family and friends included, made the day “both special and fun” for the newlyweds.
They honeymooned for three weeks in Rome, Athens and Santorini in March 2013, before returning to their Newport home.

DETAILS
Photography: Massart Photography
Ceremony Venue: The Newport Art Museum
Reception Venue: The International Tennis Hall of Fame
Bridemaids’ Dresses: White House Black Market
Rings: The Platinum House
Rehearsal dinner: KJ’s Pub
Hair/Make-up: Natural Creations
Flowers: Dana Pinnock and Haley Kibisu
Caterer: Pranzi Catering
Officiant: Lochiel MacDonald
Reception Entertainment: The Ghost Tones
Wedding Night Stay/Guest Accommodations: The Hotel Viking

“Being right on the dock, surrounded by boats and water, sold us. It really gave a casual yet elegant vibe.”

Katelyn Horan & Dominick Mantoni – May 25, 2013

Published in Newport Wedding Magazine 2014

A chance meeting in the summer of 2010 at the Coast Guard House in Narragansett set the wheels in motion for Katelyn Horan and Dominick Mantoni. “We were both with friends having a fun night out,” says Katelyn. “We hit it off.” Since then, the couple has followed Dominick’s life-long love of roller coasters; it was while they were on one of these adventures at Disney World that he proposed. “We were at the Magic Kingdom watching fireworks in front of Cinderella’s Castle,” says Katelyn, who felt like Cinderella herself.

Since Katie went to college in Newport, and the couple visits frequently because they love the area, says Dominick, they quickly set their wedding wheels in motion. “We thought it would be a great location for guests to spend their holiday weekend with their families because there is so much fun stuff to do!” Not wanting a formal wedding, Regatta Place was the perfect fit. “Being right on the dock, surrounded by boats and water sold us,” says Katelyn. “It really gave a casual yet elegant vibe.”

The couple continued to keep it simple and fun throughout their big day. Katelyn donned a strapless A-line gown of ivory organza with a cascading lace appliqué, accessorized with a Swarovski crystal belt as she strolled the dockside aisle surrounded by 170 guests. “I absolutely loved my bouquet!” she gushes. “I love color so I didn’t want to just do white or ivory flowers. I asked the florist to make it as colorful as possible while tying in the main three colors of pinks, corals and yellows.”

Getting personal, the couple paired table numbers with a black and white photo of each roller coaster they have ridden since their relationship began. They also had a photo booth for guests to get silly, and Del’s frozen lemonade packets in mason jars for favors. Later, they all danced to the C-Zone string trio.

Though the day was rainy and windy, the couple says that didn’t make one bit of difference because it was the amazing people that surrounded them that made the day. Following a honeymoon in Puerto Rico, the couple settled in Westerly. – CBM

featured vendors
photographer: Faith Dugan Photography
venue/caterer: The Regatta Place
bridal gown: VOWS bridal outlet
rehearsal dinner: Sardella’s Italian Restaurant
hair/make-up: Wave Lengths Salon & Spa
nails: Star Nails & Spa
flowers: Toni Chandler Flowers & Events
cake: Scrumptions
officiant: Hon. Frank R. Camera
bridal party transportation: South County Trolley Company
music: C-Zone Entertainment
accommodations: The Newport Harbor Hotel and Marina