The bride and her five bridesmaids got ready at Kim's family home in Sherborn, with hair and makeup done by Special Event Beauty. The bridesmaids all wore matching strapless dresses and carried bouquets of white calla lilies. The bride wore a beaded white gown with a sweetheart neckline, and carried a bouquet of green hydrangea, white & purple callas, soft orange roses, and yellow cymbidium orchids. The groom and his nine groomsmen got ready at Courtyard Marriott Norwood, and traveled by a party bus from Black Tie Limo to Kim's family home.
Kim and Adam decided to do their first look at the house, and photographers, Melissa & Kjeld from Kjeld Mahoney Photography captured this special moment, as well as videographers, Michael & Tricia from Michael and Tricia Films.
Afterwards, everyone traveled to Chestnut Hill for the wedding ceremony at St. Ignatius on the Boston College campus, where Kim & Adam went to college together. Since there ceremony location was approximately 30 minutes away from the reception site, the couple decided to offer three coach buses from Local Motion as transportation from two hotels in Norwood, to both the ceremony and reception venues. In addition to the party bus for the wedding party, there was also a white stretch limo and towne car for the parents. Lots of vehicles to coordinate! =)
Following the ceremony, guests were driven to Spring Valley Country Club for a cocktail hour and reception. Cocktail hour was held in the lobby area as well as the outdoor patio, complete with fire pits, tiki touches, and cabanas. A sangria cart was available, as well as a full open bar and a pear mojito as their signature drink. In addition, there was a cheese & fruit station, silders & chips station, and vegetable crudité station along with passed hors d'oeuvres: vegetable spring rolls, scallops wrapped in bacon, baby lamp chops, shrimp cocktail, bruschetta, and Jamaican jerk chicken. Cards for the couple were put into a very cute mail box, and there were old wedding photos of generations past as well as memorial candles displayed on the piano.
The reception in the dining room had so many gorgeous details: hanging chandeliers, purple uplighting, Chiavari chairs from Rentals Unlimited, and stunning floral centerpieces from The Tangled Web. All of the stationery was created by the bride such as menu cards, donation cards, and also table numbers which were framed photos of Kim & Adam at the age that matched the table number!
For dinner, guests enjoyed a plated baby spinach salad with candied walnuts, gorgonzola chese, crisp Asian pears, and dried cranberries tossed in a sherry vinaigrette, followed by a choice of four entrées: goat cheese, spinach, & sun dried tomato filled chicken breast, grilled beef tenderloin, pistachio crusted Chilean sea bass, or walnut brown butter ravioli. For dessert, the groom's aunt made one of the most spectacular wedding cakes I've ever seen. It was a seven tiered cake that was covered in beautiful fondant flowers, pearls, and swirls. Also, there was a very impressive cookie bar which covered nearly 25 feet of tables - all homemade by the couple's friends & family, along with little takeout bags available if they wanted to save some for later!
The dance floor was packed all night with music by band, Eye 2 Eye, and if guests weren't dancing, they were probably enjoying the cigar bar out on the patio, which was Kim's surprise to Adam because he loves cigars! Photos and a highlights video will be coming a bit later, but for now, here are some photos that I took.
Kim and Adam, it was such a perfect day and I hope you are enjoying married life!! I loved working with you both and wish you the very best.
~Emilie
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