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Read inspriational Real Weddings stories. This month: An Elegant Ocean-side Celebration in Newport Rhode Island |
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| The Bride: Ariana Sabrina David, US Advertising and Marketing Manager, Gucci (New York) The Groom: David Everett O'Malley, Associate, Investment Banking, C.E. Unterberg Towbin (New York) The Date: June 11, 2005 |
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| The Stage: Rosecliff, Newport, RI Newport Rhode Island is renowned for stunning ocean-side mansions, making the quaint town the perfect setting for an elegant beachside wedding. The couple sought a venue that combined classic style, historic significance and a stunning ocean view. |
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| Ariana and David chose Rosecliff, a Gilded age architectural masterpiece and one of Newport’s original summer “cottages,” to host their wedding. Commissioned in 1899, Architect Stanford White modeled Rosecliff after the Grand Trianon, the garden retreat of French kings at Versailles. With a grand ballroom and covered terrace overlooking the sweeping back lawn and miles of breathtaking coastline, Rosecliff provided the perfect setting for an event steeped in ocean-side elegance. | |
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| The Rehearsal - Informal Elegance To balance the grand formal wedding reception ahead, the rehearsal dinner comprised a tented lobster bake on the rolling lawns of OceanCliff Resort. The relaxed sunset celebration provided a joyous atmosphere, as excitement steadily built for the upcoming wedding. |
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| A Festive Welcome - A Celebration of Heritage Honoring David’s Irish and Ariana’s Scottish background, a bagpiper and snare drummer welcomed 200 guests as they entered the striking ceremony site. Ariana’s grandfather and cousin both wore their dress tartan to the event. |
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| Details The Dress – The bride wore Monique Lhuillier featuring a bodice of ivory French lace with a light sorbet pink lining. The skirt and sash were a light sorbet pink duchesse satin. Her mother’s pearl stud earrings (something borrowed!) finished the ensemble. The bridesmaids wore chocolate brown chiffon gowns – each featuring a different broach and pair of earrings purchased by the bride. Ariana chose the gowns with careful consideration to avoid the typical “bridesmaidsy” look. The Cake – featured ladybugs, added by James Kennedy The Food – Dinner commenced with Chilled Lobster Tropical Fruit Salad with Watermelon Radish laced with Black Pepper and Vanilla Bean Vinaigrette The Main Course featured Seared Spice Rubbed Filet Mignon with a Port Wine Demi, Caramelized Leek Red Skin Mashed Potatoes and a Melange of Vegetables. The Flowers – June is prime season for Peonies, Ariana’s favorite bloom. Florist Sayles Livingston incorporated Peonies into the bouquets and centerpieces. |
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How it All Came Together |
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