The ceremony for 165 guests was held at the Scared Heart Italian Church in the North End, and two white limos from LTI Worldwide Limousine, and two white trolleys and a limo bus from The Original Party Trolley helped to transport guests and the wedding party to the ceremony. Following the ceremony, guests made their way to the Four Seasons Hotel in Boston for cocktail hour, held in Aujourd'hui.
The cocktail hour was a treat for guests, complete with ice sculptures, a seafood table with shrimp cocktail, sea scallops, and crab cakes, a prosecco bar, and an antipasto display. In addition, passed hors d'oeuvres included baby lamb chops, beef wellington, parmesan truffle fries, crimini caps with spiced Italian sausage, and rosemary fontina arancini. Guests found their escort cards on a beautiful ivory ruffled linen with an elegant display of white florals and candles from Winston Flowers.
The reception was held in the Grand Ballroom of the Four Seasons Hotel, and the room looked absolutely stunning. Table linens from Table Toppers of Newton and silver Chiavari chairs adorned the mix of round and rectangular guest tables, and stunning white florals from Winston Flowers were placed in the middle of each table. Suzanne B. Lowell Lighting & Design created a beautiful atmosphere with pin spotting, a dance floor wash, and the couple's monogram on the white dance floor. Menu cards and favor boxes filled with truffles and topped with a seal of the couple's monogram were set at each place setting. The videographer, Black Tie Video, created a same-day video replay and it was shown during introductions at the beginning of the reception.
The dinner menu included an appetizer of pumpkin ravioli with sage brown butter sauce and warm lobster with Tuscan kale and roasted chestnuts, an entree of either grilled filet mignon or herb and potato crusted halibut, and a spectacular wedding cake for dessert from I Dream of Jeanne Cakes. This five tiered cake had crystals lining the bottom of each tier, little fondant flowers flowing down the front of the cake, and the top four layers were suspended in the air with crystals hanging between the fourth and fifth tiers like a chandelier. Everyone loved it!!
In addition to the wedding cake, there was a large dessert display made up of custom ice cream sundaes, frozen yogurt, sorbets, warm miniature pear crumbles, maple leaf crusted apple pie, chocolate truffle torte, triple chocolate peanut butter bites, and chocolate cream tartlets. If that wasn't enough, later on in the night during dancing, mini chocolate chip ice cream sandwiches, warm chocolate chip cookies, and miniature pumpkin whoopie pies were passed to guests on the dance floor. The party was rocking all night with the band, Nightshift. Photos from their photographer, LifeFusion Photography, will be coming a bit later, but for now, here are some photos that I took of some details!
Kristen and Chris, it was an absolute pleasure working with you both, and I am so happy that I was able to be a part of your special day! I hope you are having a fabulous time on your honeymoon in St. Barts and Anguilla!
~Emilie
