Photos: Be Creative Photography
Angela and Sep planned an autumn wedding at the groom’s family home. The ceremony and the reception, both coordinated by Joan Glenn of 6 Degrees of Celebration, were held in a series of tents. The ceremony incorporated Persian traditions to honor the groom’s heritage, such as having the couple sit before a spread of items symbolizing love and prosperity. Sep sported a Prada tux with a shirt from his own clothing line, Distilled. “I wanted a dress that wasn’t strapless because I love how brides of the 1940s wore them with gorgeous sleeves,” says Angie, who chose a gown by Lazaro.
Photos: Be Creative Photography
The reception tent was decorated with garlands of citrus foliage. Table centerpieces featured lanterns and fresh fruit in wooden boxes. Each reception table was named for a different type of cheese, a nod to the bride’s home state of Wisconsin. Since Angie is of Italian descent, the dinner, catered by Chris Casey & Company Catering, featured Italian favorites like eggplant rollatini with broccoli rabe. The wedding cake, from Bovella’s Pastry Shop, was decorated with fresh flowers and fruit and included a tier of Italian rum cake, a favorite of the bride’s mother. Homemade Italian wedding cookies were also offered during dessert. See more from this couple’s wedding.
