A Block Island Wedding 2009 by Chris Barrett

Wedding 2009

A Block Islan nd Island

A Publication of

Block Island Wedding

Table of Contents 2 4

Happily Ever After – Block Island Style A Block Island wedding album By Fran Migliaccio

Let Block Island inspire your decorations By Brent Lang

Wedding food gets a touch of class By Brent Lang

Tricks of the trade: A seasoned wedding planner offers advice By Fran Migliaccio, as told by Claire McQueeny

What’s a wedding without a sparkling wine? By George M. Taber

A musical marriage By Fran Migliaccio

All that glitters… By Brent Lang

Mother of the bride By Leslie Steinberg

Photo by Cindy Wilson

Photo by Robin Langsdorf

Block Island Wedding

Happily Ever After – Block Island Style A destination wedding you’ll never forget

Photo by John Fuller

s generations of blissful brides and grooms have discovered, Block Island is a perfect spot for a wedding. Its iconic lighthouses, picturesque bluffs, stunning ocean views, and gently rolling hills all make an ideal backdrop for “I do’s.” By choosing to have your wedding here, you’re ensuring that you’ll have a dramatic setting that will capture the spirit and optimism associated with the greatest day of your life. Having a Block Island ceremony, however, does pose many practical challenges – pitfalls we’d like to help you avoid. This issue of A Block Island Wedding can serve as a checklist of sorts, helping you plan for the big event at every stage of the game. In these pages, you’ll hear from wedding planners, caterers, jewelers, disc jockeys, and even a mother of the bride. From popping the question to planning the honeymoon, they offer advice about how to skirt problems and oversights that have dogged other island weddings. Even better, these wedding veterans give some invaluable tips about ways to give the ceremony and after-party a real Block Island flavor. Still unsure if a Block Island wedding is for you? Just take a look at pictures from some of the ceremonies that have happened here over the past year and try to think of another wedding location that rivals their beauty and sense of magic. When it comes to the big day, here’s a tip: think romance, think family, think fun, go Block Island!

A bride prepares to wed at the Sullivan House.

A Block Island Wedding is an annual publication of The Block Island Times, which was founded in 1970. The Publisher is Manisses, Inc. and the publications include The Block Island Times (52 issues per year), The Block Island Summer Times (4 issues per year), Block Dining (annual) and the House and Garden (two issues).

Block Island Wedding 2009 Publishers ...............................................................Fraser Lang/ Betty Rawls Lang Editor ............................................................................................................... Brent Lang Production Manager ..................................................................... Christopher Izzo Contributors .............................. Fran Migliaccio, Brent Lang, Leslie Steinberg Anders Vercelli, George Taber

P.O. Box 278. One Ocean Avenue, Block Island, Rhode Island 02807 www.blockislandtimes.com • mail@blockislandtimes.com 401-466-2222 • 401-466-8804 fax

Photographers ........John Fuller, Gillian Lang, Fran Migliaccio, Keith Lang, Robin Langsdorf, Cindy Wilson, Alice Jacob, Rosemary Schaller Copy Editors .............................................. Brent Lang, Jean Taber, Chris Barrett Advertising ................................................... Betty Rawls Lang, Shane Howrigan

This publication does not assume any responsibility for an error in an advertisement. We will correct any errors in reporting.

Advertising Design .................................................Christopher Izzo, John Barry Cover Photo ..................................................................................................John Fuller

Block Island Wedding

JOHN FULLER

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Block Island Wedding

Photo by Keith Lang

A Block Island wedding album By Fran Migliaccio

Becky Stover and Bogdan Suciu: May 17, 2008 Becky Stover grew up on Block Island and went to school here. Her mother, Mary Stover, is one of the two principal brokers at Beach Real Estate. Becky’s father, Monty, is executive director of the Block Island Medical Center. It was only natural that when Becky got married, it would be on Block Island. Block Island had added significance for the couple. It’s where she met her fiancé, Bogdan Suciu. Suciu hails from Cluj, Romania, and came to the United States looking for summer employment. Block Island turned out to be his first home in America. He and Becky both worked at the Atlantic Inn for several summers. Since that was where they met, the Atlantic was a natural choice for their reception. “It was wonderful to be on the receiving end of a wedding at the inn!” said Becky with a laugh. “Bogdan and I worked at a lot of weddings there.” The afternoon wedding was held at St. Andrew Church. At the inn, a raw bar and cocktails awaited hungry guests. Flowers were provided by Claire McQueeny, of Block Island Wedding Flowers. “She was great!” said Becky. “I pointed to a picture in a magazine and said that was what I wanted, and she did it!” Both mother and daughter agree that the food was another unqualified success. “The buffet was first rate,” Becky continued. “We had prime rib, lamb shanks, a lobster risotto and a vegetarian dish, and it was all fantastic. The cake was also made at the Atlantic Inn. It was the best cake I’ve ever had.” The couple opted for an angel food cake with raspberry filling and buttercream frosting. Linda Rondinone, the inn’s pastry chef, coordinated the decoration of the cake with the invitations that Becky had 4

Photo by Justin Mott

ocation, location, location! Block Island’s seaside setting makes it an idyllic place for weddings. Best of all, it has all the trappings of a destination wedding, but is close enough to the mainland to be just a short trip for guests. Here, brides and grooms from near and far find wedding sites of great beauty and a full complement of services and seasoned pros to meet their every need. To give you a sense of what makes an island wedding so special we talked with several couples that were recently tied the knot on Block Island. Becky Stover and Bogdan Suciu at the South East Lighthouse. designed for the wedding. The cards had a beachy look, with cabana striping, something that Rondinone mirrored in her design. “We had to rescue the top layer before it was consumed,” Mary said, referring to the tradition of freezing the top layer for the couple to eat on their first anniversary. The 125 guests danced to a killer musical set list provided by Sean Dugan, a long-time friend of Becky’s who D.J.’s island parties. Their photographer, Justin Mott, was also a close friend, having worked with Stover and Suciu at the inn. “We had to plan the wedding early,” said Becky. “Bogdan’s parents and sister needed to get visas to come from Romania.” When Suciu’s family arrived, the Stovers provided a whole week of activities. “We had a party at our house so our families could all meet,” said Mary. “I have a large Irish family, Monty’s is German, and there was the Romanian contingent. They all know how to party!” On Thursday night, the Stovers had dinner at the Manisses with their Romanian guests. Friday’s rehearsal dinner was at The 1661 Inn, where Becky’s father’s family was staying. “For the dinner, the isinglass flaps were down on the porch to keep it warm, and we could enjoy the ocean view,” remembers Mary. “We had an ongoing slide show of Becky and Bogdan’s lives, and everyone got a kick out of it.” A special touch at the rehearsal dinner was uniquely Block Island. “We decided to ask the maid of honor to paint an oar for us, and made signing it a part of our rehearsal dinner,” Becky said. “We asked all of our guests to meet us at The Oar restaurant after the dinner... Even though the oar didn’t go up that night, it now hangs proudly over the bar for us, our friends and family to see when they visit.” Block Island Wedding

Looking back, the couple wouldn’t have had it any other way. “What made the planning, and the wedding itself, really easy was using island resources,” said Becky. “It’s so convenient, everything is right here, and everyone in the wedding business here knows how to work on an island.”

Sabrina Charron and Sam Killay: July 19, 2008 Though they just got married last year, this was no whirlwind courtship for Sabrina Charron and Sam Killay. The Rhode Island natives have known each other since they were three and four years old respectively. “We had many reasons for choosing Block Island for our wedding,” Continued on next page

Block Island Wedding

Sabrina Charron and Sam Killay at Ballard’s Inn

said Charron. “We wanted to be married on an island, on a beach. I’d always gone to Ballard’s. The beach is close to town and the party can be catered; it seemed ideal.” The team at Ballard’s Inn sweated the small stuff and left the couple to handle the more important aspects of the ceremony and reception. Charron says the staff was so helpful that she barely had to worry about a thing. They even opted to stay at the inn on their wedding night. “The room where I got ready with my wedding party, and where we stayed afterward, was quaint and perfect,” Charron recalls. “Any need that my family had, Ballards was able to provide.” The Killays’ wedding began with appetizers as photos were taken; the entire occasion was simple, informal and relaxed. “We wanted it to be casual, comfortable, beachy and fun!” Charron said. Ballard’s staff set up a walkway and a flowered trellis for the couple’s processional and exchange of vows. There were ten members of the wedding party; the men wore white polo shirts and khaki shorts and the women wore light beach dresses of ocean blue with spaghetti straps. Officiating at the ceremony was justice of the peace Richard Kyte. The 125 guests faced the ocean as vows were exchanged. “We were the only ones dressed up,” said Charron with a laugh. “I had a long gown, and Sam insisted on wearing a white tux for our wedding. Everyone, including us, was barefoot, though!” Though it was one of the hottest days of the year, Charron has

only pleasant memories of her wedding ceremony and reception. “Our day was spectacular,” Charron said. “Afterward, Ballard’s lit a huge bonfire for our guests to enjoy near the ocean, and that was a wonderful, personal touch, too.” During the planning process, Charron had asked about music. There was no need to worry. Ballard’s took care of that too. “Ballard’s had a live band playing; the facility provided them for us, and they were great, they played all our requests,” Charron said. “I found Block Island to be the perfect place to exchange vows and enjoy beautiful views and a great atmosphere with live music. What else could a woman want?”

Becky Pappas and Tim Clark: September 22, 2006 For Becky Pappas, the choice to be married on Block Island was a natural. Block Island is her home. Her father, the Rev. Tony Pappas, was pastor at the Harbor Church for many years, and Becky’s mother, Cindy Pappas, owns Sullivan Real Estate. Tim Clark, too, had an island connection. His parents took summers off, and kept their boat at New Harbor. Clark spent island summers working for the Leone family. The couple were friends for many years, went their separate ways, and met again as adults on a ski slope. “That was it!” said Cindy Pappas of the snowy meet, “cute.” Their wedding was planned a year ahead. Becky had always want-

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Block Island Wedding

Photo by Cindy Wilson

ed a wedding at the Harbor Church with her father officiating. With paid the Spring House’s estimate, with an agreement that they would a guest list of 200, she decided the Spring House was the best choice be advised if the limit approached. They were pleasantly surprised to for the reception. “Danielle Dziok at the Spring House was great,” said receive a substantial refund because the cap was never reached. The evening’s crowning moment took place at the end of the Cindy. “We had cocktails on the porch, dinner in the dining room, and music and dancing in Victoria’s Parlor. It was seamless; everything festivities when Tim’s parents surprised their son and daughter-in-law was right there, and we moved in and out of the spaces easily. With the with a large display of fireworks. gorgeous ocean view, it couldn’t have been better!” Personal touches abounded. A parade of antique cars, courtesy of Floral arrangements were created by Claire McQueeny of Block friends who owned them, followed Cindy Pappas’ 1967 VW bug as it Island Wedding Flowers. carried the bride and groom on a “Claire did a wonderful job, loop through town to the recepof course — the flowers were tion. Music at the church was perfection,” said Cindy. provided by the church music Marc Scortino of Island director, Carrie Todd, who had Wedding Entertainment protaught Becky piano when she was vided music. still a youngster. One guest even “He put together a fantastic took a trip down to the beach mix of music for the cocktail where they drew a huge heart on party. It was his idea; everyone the sand in honor of the couple. said he set the stage for the rest The wedding took place of the reception,” Cindy noted. over a prolonged weekend. Cindy Wilson was the pho“We couldn’t get a Saturday, tographer for the event. the church was booked, so we The family opted for an open bar throughout. They pre- Becky Pappas and Tim Clark at the Spring House. Continued on next page

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Block Island Wedding

took Friday.” Cindy said. “Most people arrived Thursday, spent the weekend and went home Monday.” The rehearsal dinner, Thursday night, was held at the Beachead. A party the day after the wedding at the Pappas home was catered in a tent by Beachead Catering. “We had so much fun!” said Cindy. “The young people all chipped in cooking and cleaning, the kids went surfing.” And on Sunday night, when it was all over, the mother of the bride said, “I wish this party would never end!”

Photo by John Fuller

Katie Callahan and Ashley Nelson, June 16, 2007

Katie Callahan and Ashley Nelson at the Narragansett Inn. When Katie Callahan and Ashley Nelson decided to get married after six years of dating, they wanted to find a place that had significance to their families. They ultimately selected Block Island because Nelson’s father and stepmother had gotten engaged on Block Island years before and were married on the island. Callahan and Nelson already knew of the island’s beauty, and its accessibility to the mainland. “We looked at a lot of places for our wedding, but when I met Kathy Baptista, we instantly connected,” Callahan said of the Narragansett Inn owner. “I chose the Narragansett Inn because of the warmth of the Baptistas; and of course the site on New Harbor is gorgeous.” The inn also helped the couple with overnight arrangements for their friends and family. “We had a hundred guests,” Callahan said. “A few people rented houses, but most stayed at the Narragansett. The Baptistas restricted reservations for that weekend to our wedding for the first part of the winter, giving our guests an opportunity to reserve.” The date that the couple chose, June 16th, overlapped with Race Week, a popular sailing race held each year on Block Island. That presented a few problems. “Race Week made it difficult to do a rehearsal dinner for the sixteen members of the wedding party,” Callahan said. “We asked Kathy if she had any suggestions, and the Baptistas helped us with a cookout we had on the Narragansett lawn. They bought all the meats and gave them to us at cost. My mother made her potato salad, my mother-in-law made some other salads, and it became a place for arriving guests to just come 8

Block Island Wedding

and hang out and relax with all of us Friday night. It was informal, it was family and friends, and we thought it was a really special touch.” For the wedding reception, the inn provided a lobster buffet. But the bride and groom made sure that the family got into the cooking. Callahan’s mother made special cupcakes and her sister made the cake. John Fuller, a local photographer, handled shutterbug duties for the wedding and after party, and Chris Whitten of Coastline Entertainment served as D.J. for the reception. Callahan and Nelson’s special day drew raves from the team that they assembled to help make it a success. “Kadi and Ashley’s wedding was one of the most fun, magical weddings I’ve been a part of,” Whitten said. “When you combine a New Harbor sunset, a mix of Van Morrison, Jack Johnson and other well known ‘island feel’ songs with great food, friends and family willing to kick back and enjoy the evening, you know you’re part of something special. ” The day’s events even pleased the most important critic of all the bride. “I love the island because it is so laid-back,” Callahan said. “Our island wedding was personal, all about family and having fun, exactly what we wanted.”

Kristina Clark and John Kemmerer: October 11, 2008

by Claire McQueeny (401) 466-2921 www.blockislandweddingflowers.com

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Photo by Rose Schaller

“I love Block Island at all times of the year,” said John Kemmerer, who first came to the island ten years ago with his entire family to celebrate his father’s 60th birthday. “I’ve been going back every summer since,” he said, “and when I lived in New York, I would go in fall and winter by myself and walk the trails, once during a huge snowstorm.” Kristina Clark and John Mallon at the When he was looking Southeast blurbs. for the perfect place to tie the knot with his fiancee Kristina Clark, Kemmerer decided on the Sullivan House, a Victorian inn and reception hall that overlooks both New Harbor and the Atlantic Ocean. The couple had long admired the house and its picturesque views. “It’s an iconic spot, and the only place we really considered,” Kemmerer said. “As soon as I talked with the owner Sean Kivlehan, I knew it was right for us. He and his wife, Rosalie, were spectacularly warm and kind; they and their whole staff were so helpful, and made the celebration reciprocal. Because of them, we felt completely carefree and relaxed. All we did, it seemed, was show up.”

Block Island Wedding Flowers

www.blockislandgolddiggers.com Continued on next page Block Island Wedding

Flowers for the wedding were provided by Jamie Rose of La Bella Rose. “She is such an artist,” Kemmerer enthused. “Kristina gave her a few color and flower suggestions, and Jamie ‘got it’ immediately.” Photography was done by Rose Schaller. “She was the ideal photographer,” Kemmerer said. “I hate having my picture taken, but she did a great job getting a lot of fantastic casual shots so quietly that we didn’t even know she was doing it. Richard Kyte officiated at the ceremony. He meshed especially well with the family, and we loved him.” The couple was extremely lucky. They could not have asked for a better day. “It was ridiculously good weather,” Kemmerer said. “Every day was perfectly clear, the evenings were fresh and brisk, and the quality of light had that liquid clarity that comes with fall.”

The cake was made by Laura Tierney, owner of Creative Cakes by Laura. Gallagher thinks that the carrot cake decorated with brown sugar that looked like sand and imported chocolates Tierney made for the occasion was the best she has ever had. The Manisses catered the food, the tent was provided by Sean Kivlehan of the Sullivan House, and the rehearsal dinner the night before was held at the National. Gallagher and Mallon were thrilled with their destination wedding, noting that many of their guests took the opportunity to explore the island on their own. “Everything was absolutely perfect,” Gallagher said. “It all fell into place and meshed beautifully. And we’re due to have a baby on our anniversary.”

Photo by John Fuller

Lorri Gallagher and John Mallon: May 17, 2008

Lorri Gallagher and John Mallon at the Southeast Bluffs. Lorri Gallagher and John Mallon were looking for a special place to host their wedding that was utterly distinctive and transportive, but also convenient. “We wanted a destination wedding convenient for guests to get to from New York,” said Gallagher. “We’d been to Block Island several times, and it was the perfect choice — a special place. Coming over and leaving on the ferry was part of the excitement. Everyone relaxed and saw each other on the boat, and it just stretched out the occasion.” The couple selected the Rose Farm Inn for their wedding. “The inn is charming, and it’s far enough out of town to be quiet but convenient,” Gallagher said. “All the rooms at the inn are beautiful, and the grounds are gorgeous: rolling hills, stone walls and ocean views. For our May wedding, all the trees were in bloom and the fields were green and lush.” Jamie Rose, owner of La Bella Rose, provided flowers for the event. Rose intermixed peonies, hydrangeas and sweet peas, and made little head pieces for the children’s hair. Their photographer was John Fuller. “Fuller captured the spirit of the wedding very discreetly, and his work is beautiful,” Gallagher said. 10

Block Island Wedding

Photo by John Fuller

Theresa Bendokas and Kevin Heinfeld: April 25, 2009 Like many island brides whose parents are busy in the summer season, Theresa Bendokas recognized that it was important to select an off-season date for her nuptials. Theresa, who grew up on the island, is the daughter of Bill and Lois Bendokas, owners of New England Airlines. Block Island is also the place where her now husband popped the question. She became engaged to Kevin Heinfeld at “the maze,” a series of trails Theresa Bendokas and Kevin Heinfield at the along the bluffs. Southeast Light House. The couple, who had dated a long time, decided years ago that their wedding would some day be at the Southeast Light. Theresa designed her own invitations for the occasion. The ceremony at the lighthouse took place in the morning with 70 guests in attendance. “It was raw that morning, and foggy, but it lifted in the afternoon,” said Lois Bendokas. “The ceremony was very brief; Theresa wrote it herself. At one point, it was so foggy I couldn’t see the last row of guests. But the fog made it quiet and somehow personal.” All of the decorations had a Block Island connection. Claire McQueeny handled the flowers and used hydrangeas that had been picked locally and tied them together with a piece of lace from Heinfeld’s great grandmother’s wedding dress. Laura Tierney, a local baker, handled the cakes. Instead of one big wedding cake, the couple had little cupcakes decorated to look like beehives. That was a personal touch; Theresa Bendokas’ nickname is “Tree B,” so in reference to that moniker Tierney made perfect little beehives. Vaux Finnimore handled photo duty.

The rehearsal dinner and the reception were both at the Beachead. “They did a magnificent job!” said Lois Bendokas. “For the reception we had brunch with lobster, prime rib and ham. It was family style, at two big long tables, and we could use the outside porch.” As another personal touch, Lois Bendokas took her collection of white milk glass punchbowls to the Beachead to hold an assortment of punches. “They made six or eight different punches for us, and they were delicious,” she said. Music was provided by Sean Dugan, who D.J.’s island events and grew up on Block Island during the summers. After the wedding and the reception, the couple spent the first night of married life at Payne’s Harbor View Inn at New Harbor in the honeymoon suite. “The wedding was exactly what Theresa wanted,” Lois Bendokas said. “Very Block Island, with family and close friends. It was all very laid-back, gentle and cozy.”

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Inspire Your Decorations By Brent Lang oming up with a wedding look that captures the spirit and romance of the day is a daunting task for any bride and groom. Veteran designers who have overseen several island ceremonies and receptions stress the importance of incorporating the island and its natural beauty into the overall design of your wedding ceremony and reception.

Photo by John Fuller

Block Island Wedding

“Let the island speak for itself,” said Christen Ryan, co-owner of Ryan Design. “Let the island and the views be the focus, not the decorations.” Block Island can be more than just a scenic backdrop. Island products can be incorporated into everything from the centerpiece to the giveaways to the bride’s bouquet. By going local, brides and grooms can ensure that their wedding is a truly unique experience. That may mean using chocolates or fudge from Chapel Hill Sweets or Blocks of Fudge as giveaways for guests, using beeswax candles from Littlefield Bee Farm for mood lighting, or having the bride carry freshly picked wildflowers as she walks down the aisle are other good ways to give the ceremony and after-party a truly Block Island vibe. Going “Block Island” means more than just themed table settings and party favors. It also requires making local connections, wedding planners say. “One of the biggest things is to talk to the local people,” said Chris Whitten, owner of Coastline Weddings and Entertainment. “That way you can find out where to take pictures. You can learn about what spots and landmarks are good places to have ceremonies and what times of day are the best.” Block Island should be the dominant motif in the design. Shells from the beach dress up dinner tables, hanging a Block Island flag outside the wedding tent provides a dash of local pride, and rocks gathered from the shoreline and painted with guest names can make

Block Island Wedding

colorful place settings. It’s also important to have a different look for the rehearsal dinner, the ceremony, and the reception. “It’s a long day, so it’s really important to keep guests occupied and engaged,” said Mona Dwyer Helterline, a wedding coordinator on Block Island. “One way is to make sure that each space they are in, whether it’s the party or just the cocktail hour looks different. This gives it a feeling of transitioning from one space to another.” When Helterline describes weddings she has planned in the past, she almost seems to be talking about designing a stage set. For the wedding expert, it’s all about creating spaces that are classically beautiful and visually exciting. One trick that she thinks really heightens the drama and amps up the romance is to make a long pathway to the altar, even going so far as to adorn it with white paper luminary bags. Another tactic is to create several individualized spaces. That can mean outfitting a lounge area with antique furniture, a cocktail area with slightly kitschy and playful knick-knacks, and a formal dining area. When it comes to setting, be sure to maximize those island views of rolling hills, pounding surf, and lush green fields. Many island inns and hotels such as the Spring House, the Rose Farm Inn, and The National Hotel look out over the Atlantic Ocean and provide an ideal setting for a ceremony or after-party. Continued on next page

Photo by Rose Schaller

The Barrington Inn

Photo by Erik Ryan

Photo by Cindy Wilson

“One thing to keep in mind is that we really love our island, so if you’re having a beach wedding be respectful,” said Helterline. “That means being a good steward of the land and picking up after yourself.” Although Block Island lends ceremonies a wonderfully rustic and coastal feel, the distance from mainland venders can create headaches. Weddings here are slaves to the ferry schedule. To avoid potential pitfalls and disasters, Helterline and Ryan both say careful planning is key. Ideally, that means making preparations six months to a year in advance. “I’ve had people come in on a Monday and ask me what I can do for them this weekend,” said David Baptista, innkeeper at the Narragansett Inn. “We can do that, but with weddings more notice is obviously better.”

Ferries, inclement weather, and hectoring family members can put a crimp in the magical day, but the most common problem that planners see is trying to have it all. That’s why they say to simplify as much as possible. “The biggest mistake that I see is going overboard,” Ryan said. “Sometimes less is more. If you are having a beach wedding you don’t need to throw shells over everything. It makes sense because it’s a very emotional time, so you want to include it all. Lots of girls pin dreams to this day, so our job is to come in and help keep those dreams elegant.”

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Block Island Wedding

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from and buying locally produced goods. Sometimes it even means turning your guests into chefs. “One time we dug a pit at Rose Farm Inn and roasted a whole lamb,” said Kimberly Ward, owner of the Beachhead restaurant. “We gave everyone spits and let them cook their Becky Stover and Bogdan Suciu at the Atlantic Inn. own over the flame. It was great fun.” Block Island weddings aren’t just dayfor Sullivan House, Block Island Gourmet long celebrations; they’re really a collection and Block Island Party Rentals. of events that frequently span a weekend. Often that means stocking up on local That means that if you want to keep guests catch and fresh produce. It also involves engaged and interested you have to plan incorporating culinary options from around several different menus, each one interesting the world – Italian, Indian, and Spanish cui- and unique. sines have become popular choices on Block For the rehearsal dinner, island caterers Island in recent years. Island chefs are also recommend keeping it simple. The reception investing heavily in the latest food move- should be elegant and upscale, but the rehearsments. Caterers are embracing the organic al dinner is a chance to unwind and kick back food phenomenon, offering up gluten-free with family and friends. That means the food meals, and are ahead of the curve on emerg- should also be informal. Kivlehan recoming trends such as the slow food movement, mends family-style meals, heaping plates of which emphasizes knowing where food comes paella or pasta that can be passed around, and

Ward has had great success with barbeques. Appetizers and hors d’oeuvres are a great way to highlight the fresh fish that is a hallmark of Block Island cuisine. A raw bar, sushi, mini crabcakes, and maple glazed scallops wrapped in bacon are all can’t-miss selections that will leave guests raving about the quality of the seafood here, according to Danielle Dziok, catering manager at the Spring House. There are also some non-meat options for vegetarian guests that are more imaginative than the standard crudité. Wild mushroom, gorgonzola, and pecan filo cups glazed in lemon butter, grilled artichoke hearts filled with blue cheese, and saffron rice-stuffed small baby red peppers are some of the finger foods that Kivlehan has found are a hit with meat-wary guests. Entrees have also come a long way from generic chicken, fish, and meat options served with the cafeteria-style efficiency that once characterized wedding receptions. In these tough economic times, there are also menus to fit any budget. Lobster bakes and seafood

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kabobs are another fun option that can scale back costs and give the festivities a more informal feel, according to David Baptista, innkeeper at the Narragansett Inn. To cut back on costs, consider having stations instead of plated meals or even skipping entrees in favor of sandwiches and finger food. You will (hopefully!) only have one wedding day, so you may decide to not sweat the budget when it comes to planning your reception menu. In that case, island chefs are well-equipped to handle even the most elaborate requests and happy to create a menu that is a dream come true for any gourmand. Beyond the shellfish, surf & turf and other staples, there are a number of new choices that have been big hits with wedding parties. At the Beachhead, Ward says that her clients have raved about fresh swordfish grilled and served with a mango salsa. She’s also been serving bok choy and mini-asparagus as sides with great success, finding that both provide a hint of color and a blast of taste. Block Island Gourmet has been getting

lots of requests for its oven roasted rack of lamb with a red onion marmalade and a pan seared sea bass served with a lemon chive beurre blanc and roasted beets that are colorful, tasty entrees. Kivlehan emphasizes that if something is visually appealing it goes a long way towards creating an elegant setting for the after-party and making a magical culinary experience for the newly wed couple and their guests. Beyond the menu, Block Island chefs stress the importance of getting to know your caterer. “The most important thing is to be comfortable with your caterer, so you don’t feel awkward or inadequate or stupid by asking questions about your menu or budget,” said Baptista. “It all boils down to personal chemistry.” Although the menu choices for wedding receptions have grown more eclectic to meet a bride and groom’s array of culinary interests, some things remain constant. “It’s Block Island, so chances are there’s going to be a lot of seafood,” Dziok said.

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By Fran Migliaccio, as told by Claire McQueeny lanning an island wedding involves a unique set of challenges, but it’s worth the headaches that pop up from time to time. The magical setting, the delicious food, and the relative affordability make any problems that arise well worth the hassle and guarantee that your wedding will be one to remember. One advantage to having a Block Island wedding is that the island is overflowing with wedding planning veterans well-schooled in handling the issues that crop up when planning nuptials of any size. No matter how exhaustive the preparations are, unforeseen problems will arise. But we spoke with one of the top wedding planners on Block Island to find out how you can avoid some of the pitfalls that can turn that perfect day into a nightmare. Claire McQueeny, who runs Block Island Wedding Flowers, has planned two weddings for her own daughters and helped countless couples and their families with the details of planning their own ceremonies. Here are some of the factors that McQueeny says you should consider when arranging your island wedding: 1) Weather: Nothing can send shivers up bride and bridegroom’s spines faster than the thought of bad weather. Though rain storms, thunder and lightning are beyond your control, there are certain things that you can do to help cushion the blow should the weather gods refuse to cooperate. If you are worried about boat cancellations, consider making sure that the bride and groom, their parents and the wedding party plan to arrive

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Photo by Rose Schaller

on Thursday for a Saturday wedding. Setting the rehearsal for Thursday is a way of ensuring that this will happen. If the wedding is outdoors, or if the wedding party will be spending substantial time outdoors, take wind into consideration. Island winds can blow strong from the southwest in the afternoon. If the wind is from the east or northeast, on the other hand, it will likely be chilly. Plan for weather when selecting hairstyles, flowers and dresses. One plus if the weather is less than perfect - overcast or foggy weather makes for terrific wedding photos, as any photographer will tell you. There’s a luminous quality, rather than the sun’s glare and the shadows, and the photos will be more lustrous and evocative. Check the almanac for the time of sunset on your wedding day and plan accordingly. Sunsets are romantic for everyone to view and make a dramatic backdrop for photos. The Family Touch: Incorporate family traditions into your wedding. Grandmother’s handkerchief, a piece of lace from a mother’s wedding dress, an heirloom brooch or other family jewelry piece can be incorporated into a bridal bouquet or into the bride’s outfit. One couple married on Island used a family recipe for apple pie to serve instead of a traditional wedding cake. Another used

Wedding Planner Tips Caption page 18 18

Block Island Wedding

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old Ball canning jars that had belonged to the bride’s grandmother for flower arrangements at their reception. A pair of toasting glasses handed down from a parents’ wedding can be used by the bride and groom at their own reception. Traditions bubble up with weddings! Another thing to consider to strengthen the sense of family togetherness is accommodations. Encourage parents to rent a house where they can feel at home. The perfect rental can even help cut down on costs by providing an ideal location for a casual rehearsal barbeque, a Sunday morning brunch, or just family time to relax together. Enlist the help of family and friends. They love to be included! They will gladly put together bags of items to give to guests, deliver them to the appropriate places, put out place cards, run errands for needed items, or any number of the thousands of little things that need to be done. Flowers: Many seasonal flowers are available year-round, such as irises and hydrangeas. Those that are not include peonies, lilacs, and tulips, but there are often look-alike counterparts that can be used for the same affect. The Esperanza rose, for instance, can stand in for a peony and still looks gorgeous. Rose petals strewn on the aisle of the church or the ceremony site make a very special look, are cost effective, and the photos are great. The petals also stick to grass, even in a very high wind, and are available in any color. It is traditional to place flowers around a church. To up the romance quotient in the room, try having a large arrangement, in front of the altar. As for the pews, remember that church aisles here are fairly narrow. Instead of pew markers, think about wreaths on the outside of the doors. They look especially festive, and if you want to move them to the reception site following the vows, they’re easy to carry. For a less orthodox look, consider using potted herb plants as centerpieces at the reception. They are fragrant, cost effective, and easy for guests to take home. Favorites include rosemary and lavender. Most guests do not take centerpieces with flowers when they leave a reception. Floral arrangements in a vase can be awkward to carry. It’s just as easy to use the florist’s containers for the arrangements and have the caterer provide foil sheets so guests can take flowers home with them if they like. Table settings: Disposable cameras are past their prime. Many guests now bring their own digital cameras and cell phones. They’re probably happy to share their photos. Votive candles are unnecessary for daytime or dusk weddings, and not at all practical for tent weddings. Remember the wind! Besides, there is enough on the table already. Instead of favors, think about making a contribution to a favorite charity in honor of your wedding. Protocol: Strict protocols for weddings have melted away. We have been released from Emily Post’s iron fist, and couples have much more freedom now to personalize their weddings. An island Block Island Wedding

wedding, especially, affords plenty of freedom to do things in a relaxed, informal way. My daughter got married on the island, and the service was at St. Andrew Church. My mother was in a wheelchair at the time, and for convenience we broke with tradition and made the “bride’s side” of the church the right side. Afterward, one of the guests said, “Isn’t the bride’s side supposed to be on the left?” The answer: do what you want. Party favors: Block Island weddings are a great excuse to have an extended vacation. Unsurprisingly, many wedding guests may opt to spend a long weekend on the island. Information on island opportunities and events, as well as a map, are welcome favors for guests. Simple shopping bags or plastic sand pails are good containers for “grab bags” to give guests. Good items to include are bottles of water, snacks (food is not easily available late at night here), and, forgive the pitch, but maybe a copy of the Block Island Summer Times, which lists activities and includes information on how to get around the island. Coupons for bike rentals are a good idea, and advice on your favorite restaurants, hiking trails, and beaches helps your friends and loved ones make the most out of their time. Layout: Long Tuscan tables are a good alternative to 60-inch round tables. The long tables are more inclusive; people can talk

Block Island Wedding

easily with everyone around them. If you’re at a round table, people on the other side of the table can’t hear what you’re saying. Family style platters are a good alternative to traditional plating. Everyone can take exactly what they want, and if guests are passing the platters around the table themselves, it’s more sociable. For an outdoor wedding ceremony, set up chairs in a semicircle rather than rows. Again, it’s more inclusive, more welcoming: it’s like open arms! People feel as though they’re participating. It’s also more fun if the guests can see each other as well as the bridal couple, easier for people to see the procession, and easier to take pictures. National Pride: Order a special flag sporting your family’s country of origin or even your own personal banner, to hang at the wedding site, the reception site, or the hotel where guests are staying. The flag can then be kept for future use. In one of the weddings I did flowers for — the same day that President Clinton visited the island, as it turned out — the groom was Australian. As luck would have it, I had an Australian flag at home. I dug it out of the closet and asked the Spring House to fly it alongside the American flag on their flagpole for him. They did, and the groom and the entire wedding party were thrilled and very surprised to see it flying at their hotel! Everyone on the island got a big kick out of it, too. It’s just another way of personalizing a wedding and making people feel welcome.

What you need to know! ◆ Marriage license To wed legally in the state of Rhode Island couples must obtain a marriage license. Rhode Island residents can go to their hometown to receive a license. (If both the groom and bride are residents, the state asks that the license be secured in the bride’s hometown.) Out of state residents must secure the license from the town they plan to marry in. On Block Island the couples should contact the town clerk at New Shoreham Town Hall (401) 466-3200. The fee is $24 and bride and groom must present a certified copy of their birth certificates as well as proof that any previous marriages have ended. The license is good for three months after the issue date.

◆ Outdoor Music Town ordinances require outdoor music at reasonable levels and generally limit it to before 9 p.m. The town requests that an individual be designated to monitor the noise level of the music being played.

◆ Large event If you plan to celebrate your event with more than 100 people, you may need a special event license. Contact the town clerk at New Shoreham Town Hall (401) 466-3200 well ahead of the date.

◆ Elected officials to perform civil ceremonies: First Warden Kim Gaffett (401) 466-2224 Second Warden Ray Torrey (401) 466-5691

◆ Local officiants to perform religious ceremonies: American Baptist: Harbor Baptist Church, Rev. Lynne Holden (401) 466-5940 Episcopalian: St. Ann’s by the Sea, Father Daniel Barker (401) 466-2269 Jewish: Cantor Elliot Taubman, Sons and Daughters of Ruth (401) 466-2861 Roman Catholic: St. Andrew Church, Rev. Joseph Protano (401) 466-5519 Christian Non-denominational: Barbara MacDougall (401) 466-2929 Johno Sisto (401) 466-8986

◆ Other officiants to perform civil ceremonies: Richard Kyte (401) 568-6875 or rkyte1@cox.net Michael Lenihan (401) 596-4794

◆ Block Island Chamber of Commerce For information call (800) 383-2474 or (401) 466-2982 or www.blockislandchamber.com

◆ Block Island Tourism Council (401) 466-5200 or www.blockislandinfo.com

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Sparkling Wine? By George M. Taber hampagne has long been a wine for celebrations. Whether it’s a baseball team that won a World Series, an executive who got a promotion, or a politician who was elected, there’s nothing like a glass of Champagne to put people in a festive mood. There has even been a song written about “The Night They Invented Champagne.” President Obama marked his election victory last November with bottles of Graham Beck Brut sparkling wine from South Africa. Napoleon drank lots of bubbly and said, “In victory, you deserve Champagne; in defeat, you need it.” So it’s not surprising that Champagne shows up so often at weddings. It just makes that special day more special. First, a quick guide to Champagne. Only sparkling wine that comes from the northern region of France known as Champagne can legally call itself Champagne. All sparkling wines coming from other countries are supposed to call themselves by another name, although some still go ahead and use the more famous moniker. Despite the widespread belief, the French Benedictine monk Dom Pérignon did not invent Champagne, although he was one of its strongest and earliest advocates. While you might think that Champagne is high in alcohol because you may feel it after only a glass, it is actually on the low side for wines. At a time when it is not uncommon to see quality wines with 14˚ alcohol, most Champagne is around 12˚, and sometimes less. These are difficult economic times for many families, even for those who have Champagne tastes. As a result, Champagne sales in the U.S. are way down. They were up 69% from 2001 to 2006. But in 2007 they fell 21%, and even in France, sales dropped another 10% in 2008. Fortunately, there are less expensive alternatives for those who still like the bubbles and the celebration of Champagne, but don’t like the cost. Sparkling wines are now made all over the world. Many of the producers use the same procedures to make it as the little old winemaker in Champagne, although some cut corners to bring down costs.

Photo by John Fuller

The choice used to be just Champagne, but now there are many alternatives

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While most true Champagnes will cost $50 and more, a bottle of the other sparkling wines can cost you less than $10 and almost always less than $20. When you are buying wine by the case to serve at a wedding dinner or reception, that cost differential can be significant. Lingering in the back of the mind of people who might serve a non-Champagne sparkling wine at a wedding, however, are undoubtedly concerns that the quality must be inferior. But is that really true? In order to find out how some average people might react to various kinds of sparkling wines, my wife and I recently invited five Block Island friends to a tasting of five different sparkling wines. They were Becky and Mike Ballard, who write the food column for the Block Island Times; Mary Sue and Steve Record, who just returned from a barge cruise through Champagne; and Jack Lynch, a co-owner of a restaurant in Virginia. I opened all the bottles with that famous pop, and then the judges and I went outside, while my wife poured a small amount of each wine for each judge into five separate glasses labeled one through five. We tasted all the wines blind, meaning that we couldnâ&#x20AC;&#x2122;t see the labels or have any prior idea which was which. I asked the judges to rate them, giving five points to their favorite and descending scores to their less favorite down to one point to the wine they liked least. The five sparkling wines came from four different countries. All of them were Brut, meaning they are dry, so they should not have any added sugar. In the order in which they were tasted, the five were: â&#x20AC;˘ Dom Bertiol Prosecco. This is a northern Italian wine that has become very popular in recent years. This brand sells for between $12 and $14, but other Proseccos often sell for even less. â&#x20AC;˘ Louis Bouillot CrĂŠmant de Bourgogne. Non-Champagne sparkling French wines are made in several regions and carry the generic name CrĂŠmant. This one comes from Burgundy. Champagne is made largely with Chardonnay and Pinot Noir grapes, the two leading vines of Burgundy, which is I why I picked a CrĂŠmant from that region. It sells for about $16, although I just saw a bottle for $13. â&#x20AC;˘ Domaine Chandon. Most of the top French Champagne makers have opened up wineries in California where they make sparkling and other wines. The same company that makes the famous MoĂŤt & Chandon produces this one. It can cost as much as $20, but I found one for $15 at a Rhode Island store. â&#x20AC;˘ Freixenet. This is a Cava and was one of the first popular Champagne alternatives. It comes from the Catalonia section of Spain. For the tasting I had to learn the correct pronunciation of the unusual name, which is fresh-a-net. Itâ&#x20AC;&#x2122;s easy to find the wine at about $12. â&#x20AC;˘ Laurent-Perrier is a solid French Champagne from a big, but quality, producer. It usually runs about $50, but if you search or buy a case it may be $40. Some vintage Champagnes, which come from a single year, sell for $100 or more. The tasting results were interesting. The winner with 22 points total was the true French Champagne, Laurent-Perrier. Tied for second place with 18 points were the French CrĂŠmant, Louis Bouillot, and the Block Island Wedding

California wine with the French connection, Domaine Chandon. Tied for third place with 16 points were the Prosecco and the Freixenet. None of the six judges thought any of the five wines were bad, and there was a wide range of view about the best sparkler. Given the close scores in at least this one competition and the wide range in price, you might want to think about serving a sparkling wine other than true Champagne at your wedding. Personally, I’d be inclined to give the bride and groom a bottle of real Champagne for their honeymoon, and offer my guests another of these fine sparkling wines. George M. Taber, a Block Island resident, has written three books about wine. His newest, In Search of Bacchus—Wanderings in the Wonderful World of Wine Tourism, will be published in the fall.

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ince 2003, Marc Scortino has been handling the soundtrack for Block Island weddings and events. The musicologist can work in any genre of music, but he tries to tailor the selections to fit the bride and groom’s tastes. “Generally, the Block Island vibe is laid back but classy,” Scortino said. “I work closely with my clients to figure out their tastes. Some people are not sure what music they want, and they ask me to make the selections. Others like to choose the style or the artists themselves. Either way, it works well.” The variables he usually deals with are personal preferences and age. Younger people, in their twenties, generally favor hip hop and

Block Island Wedding

My wedding playlist

Coastline Entertainment Chris Whitten became a D.J. almost by chance. Whitten wasn’t looking to turn tables, but a stint at his college radio station over a decade ago, showed him what a blast filling out a playlist could be. He did such a good job there, that he was tapped by a communications professor to join his mobile D.J. company, where he was able to learn the ropes. “After a couple of years as an assistant, I ventured off and the rest is history,” Whitten said. Wedding music has changed a great deal since Whitten initially entered the business. “In the mid 90s a wedding play list would consist of a lot of soft, instrumental jazz during cocktail hour and dinner followed by the same dance play list for every wedding across America,” said Whitten.

Jazz standards and songs from the “Great American Songbook” have a timeless quality. Since most of these tunes are about romance, the songs are also the perfect addition to weddings. As a pianist, I have played these tunes for many wedding ceremonies and receptions. Here are my top ten favorite jazz standards to play at weddings. 1) The Way You Look Tonight (Dorothy Fields / Jerome Kern). One of the most romantic love songs of all time, this song is so versatile that it can be performed in almost any style. 2) Unforgettable (Irving Gordon) A song made into a classic by Nat King Cole. Loads of brides and grooms request this song to be played at their wedding for one of the special dances. Lots of times it’s actually a guest who comes over to the piano to make the request. 3) As Time Goes By (Herman Hupfeld) Timelessly romantic, with wonderfully sentimental lyrics. 4) What a Wonderful World (Bob Thiele / George David Weiss) This song is perfect for a wedding dance of any kind, especially the father/daughter dance. 5) Stardust (Hoagy Carmichael / Mitchell Parish) A wonderful song either with the lyrics or as an instrumental. 6) All the Things You Are (Oscar Hammerstein II / Jerome Kern) Frequently requested as a song for dancing because of its beautiful lyrics and melody. 7) Over the Rainbow (Harold Arlen / Yip Harburg) A very versatile song. Originally from The Wizard of Oz, but capable of standing on its own. This can be played as an up-tempo, a ballad, or even a waltz. 8) When I Fall in Love (Edward Heyman / Victor Young) A standard that fits perfectly for the first dance. 9) Our Love is Here to Stay (George Gershwin / Ira Gershwin) The Gershwin brothers wrote a multitude of classics, many very appropriate for weddings. This is one of their most memorable tunes. 10) Time After Time (Sammy Cahn / Jule Styne) This song never seems to lose its luster with its delightful sentiment of love. Anders Vercelli is a pianist specializing in weddings. Anders is a 2005 graduate of Berklee College of Music. For more information visit www.andersjazz.com.

Photo by Alice Jacob

club music. The older crowd might relate more to music from the 1990s on back. “One thing nobody wants any more is electric slide, the Macarena, the chicken dance, the hokey pokey,” said Scortino. Acknowledging that there are different phases to any event, Scortino likes to put together a certain mix for the cocktail hour, different sounds for a sit-down meal, and dance music of the client’s choice to end the evening. He also announces entrances by members of the bridal party and introduces toasts and speeches. Scortino also can provide music for a wedding ceremony: classical, traditional, or other music selected by the bride and groom. He does indoor and outdoor events. All he needs is a place to plug in his equipment. At one wedding ceremony on Block Island’s Crescent Beach, he provided processional music by plugging into a truck. Of the trend toward iPod dance music, Scortino observes, “For a roomful of people, an iPod may work if everyone likes the tracks, but it loses the personal touch of someone who can watch the ebb and flow of the dancing.” Scortino’s advice to anyone planning wedding music: “Keep it simple. Some people are real music aficionados, but consider the guests as well. I did one wedding where the bride and groom told me to play only techno music. There were about fifteen awkward minutes, with the bride and groom dancing by themselves and everyone else standing around looking puzzled. They finally asked me to change to other styles and sounds, and everyone loosened up after that.” One of his favorite wedding anecdotes occurred when he handed the father of the bride a microphone so he could make a speech during the dinner. The bride’s father, whose last name was Graziano, looked at Scortino. “What’s your name?” he asked. “Marc Scortino,” Scortino told him. After a couple of exchanges of information, as the rest of the room waited, Mr. Graziano concluded with enthusiasm, “You’re from Waterbury? You’re little Richie’s son?!?” and gave him a big hug. For more information visit: www.islandweddingdj.com

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“Early on, I decided to offer something different and began playing, with influence from the bride and groom, a mix of well known songs throughout the entire night, including cocktail hour and dinner.” Now, Whitten’s got the whole thing down to a science. “As the evening goes on, the tempo slowly rises,” said Whitten. “For example, arriving guests may hear songs like ‘Moondance’ by Van Morrison and ‘Better Together’ by Jack Johnson. As the main course rolls around, we pick up the tempo a bit with songs such as ‘I’m Yours’ by Jason Mraz and ‘Mack the Knife’ by Bobby Darin. By the time the guests are finishing the main course we’re playing songs like ‘Sugar, Sugar’ by the Archies and ‘Waitin’ On the World to Change,’ leading everyone right into the mood to dance.” Whitten is comfortable planning music for an entire event or relying on choices from the bride and groom. The important thing, he advises, is not to stress over music selections. “We’ve had brides and grooms hand us spread sheets of songs they’d like, and we’ve had brides and grooms leave the whole night in our hands,” Whitten said. “With our mix of dinner and dance music, we guarantee that any guest, young or old, will never hear three songs in a row they don’t know.” Whitten believes that music is a central ingredient to any successful wedding. Just as important as picking the perfect song to accompany the bride and groom’s dance, is knowing what not to play. Years of experience have taught Whitten about what songes are best avoided. “Each wedding is different; but most of the music that ends up on our ‘do not play list’ are songs that we shy away from anyway: ‘YMCA,’ the chicken dance, the Macarena,” said Whitten. The D.J. finds Block Island weddings delightfully laid back: “We’ve found a big difference between island weddings and mainland weddings, in the mindset of the guests. At a mainland wedding, many guests are thinking of weekend chores, babysitters, the commute home. At a Block Island wedding, guests are in ‘vacation mode,’ and leave chores and worries at the docks. That difference influences the music selection; guests are more open to a wider variety of music and more inclined to embrace ‘island feel’ types of music, leaving with memories of a wedding that clearly stands out over the others they’ll attend throughout the year.” In addition to handling the reception and after-party, Whitten can also provide, if asked, music and microphones for the wedding ceremony. For more information, visit: www.blockislanddj.com.

Music from a Golden Flute Flutist John Curran is a traditionalist. When it comes to providing music for wedding ceremonies, Curran steers toward the tried and true. “Even for the times we’re in, the preludes and ceremony music selected by brides remain very traditional,” Curran said. “Classical and baroque composers are most often chosen. If people contact me about their wedding music, I send them links to performances of pieces that I might suggest for them, so they can listen.” Wedding planners and couples are in the hands of a seasoned performer. Curran has played with the Rhode Island Philharmonic 28

Block Island Wedding

Orchestra for 39 years and was principal flutist with the Eastern Connecticut Symphony Orchestra for ten years. Currently he performs with the Rhode Island Philharmonic Community Orchestra and teaches flute and chamber music at Brown University and the Music School of the Rhode Island Philharmonic, as well as in his private studio. He has also taught master classes in Austria and at Brown University. Curran’s website offers soundtracks of a variety of different kinds of music performed by his groups, so prospective brides and grooms know what they’re going to get when they enlist his services. Many of the pieces would be beautiful complements to a romantic occasion. Particularly haunting and evocative, however, is “Black is the Color of My True Love’s Hair,” played on flute and harp. Curran is no stranger to island weddings. The flutist has played for weddings at various locations on Block Island, as well as on the mainland. He performs not only at wedding ceremonies, but also at cocktail hours, receptions, dinners and other special occasions. The instrument combinations he offers for these events are flute and harp; flute and

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classical guitar; flute, violin, and cello; or flute, violin, viola and cello. “We sometimes select all the music for an occasion, or we let the client plan it all and we just play it,” Curran said. For Block Island weddings, Curran generally brings a flute, violin and cello trio. “These are all world-class musicians, some with international backgrounds,” Curran said. “If we get to Block Island and some members of the trio haven’t played or are less familiar with a certain piece, any of us can sight read and play our parts.” John’s own personal favorites for weddings are Bach and Handel, which he feels work “really, really well.” Curran also supplies music for receptions. “My trio plays classical cocktail hour music that people generally love. We do other things, too, during the reception — Broadway tunes, for instance,” Curran said. Continued on next page

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Block Island Wedding

about how a musical selection will set the tone for the dayâ&#x20AC;&#x2122;s events. â&#x20AC;&#x153;[Couples] should listen to music, and see what makes them feel the way they want to feel,â&#x20AC;? Curran said. â&#x20AC;&#x153;They should envision themselves sitting at a wedding, or walking down the aisle, or at a reception, and see if the music makes them feel the way they want to feel for that experience.â&#x20AC;? Curran favorite memory from his years of playing at weddings took place at Blithewold, a historic mansion located in Bristol, RI. â&#x20AC;&#x153;The bride and groom at this wedding felt that after they had kissed, the ceremony was over,â&#x20AC;? Curran said. â&#x20AC;&#x153;At that point, they wanted the celebration to start. So they asked us to play â&#x20AC;&#x2DC;Makinâ&#x20AC;&#x2122; Whoopeeâ&#x20AC;&#x2122; as their recessional. That turned a few heads!â&#x20AC;? For more information about Curran visit: www.flutecenterofri.com

Jason Roseman

Photo by Cindy Wilson

Curran knows that there are a million things to consider when planning the perfect wedding, but itâ&#x20AC;&#x2122;s particularly important to think

Jason Roseman, a master performer on the steel drum, specializes in music with a distinctive island feel. An educator by day, Roseman has over 30 years of steel drumming experience, including gigs with Cunard and Regal Cruise Lines. Roseman plays not only authentic Trinidadian and Caribbean music, but Latin, jazz, contemporary, and light classical, too. He performs with or without backup. For sound and video clips and additional information visit: www.jasonroseman.com.

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Block Island Wedding

All that glitters… Jewels from the engagement through the ceremony By Brent Lang iamonds may be a girl’s best friend, but when it comes to bridal “bling” there’s also rhinestones, pearls, and sapphires. From engagement rings to wedding bands to tie clips, there are plenty of ways to add something sparkly to your outfit on the big day. However, as King Midas discovered in ancient myth and so many writers and songsters have emphasized in more recent years, gold and glittery trinkets are only meaningful when there’s someone special to share them. “Jewels are wonderful,” said Ila Manner-Schulman, owner of Golddiggers, an island jewelry store on Chapel Street. “I love jewelry, but it’s only as nice as the sentiment behind it.” Manner-Schulman has over 30 years of experience helping brides-to-be pick out glittering jewels for the ceremony. Picking the right ring is one of the most stressful parts of the whole wedding extravaganza. So much depends on finding the ideal stone for the prospective bride. It’s important to consult with a few close friends, but here discretion is key. “Don’t tell the whole world,” Manner-Schulman said. “People do talk.” Jennifer Milner, owner of Jennifer’s Jewelry, says that when it comes to engagement rings, yellow gold is out, and hasn’t been popular for the past 8 years. Instead, she advises picking white gold or platinum for the ring setting. For the stone itself, white diamonds remain the most popular choice, but people are also opting for more colorful jewels. Pink or blue diamonds can be a dramatic statement, but there are also increasing demand for sapphires, rubies, and emeralds. Wedding rings are typically more conservative looking than engagement rings, which traditionally sport more lustrous jewels. In picking your ring, it’s important that you have something that complements the engagement ring. Think about wearing a curved or fitted ring, so you can wear both rings together. Giving the bride-to-be a ring that’s been passed down from your mother or grandmother is a great way to welcome her into the family. “There’s no greater compliment than having a jewel that’s been in the family for generations,” Manner-Schulman said. “That is, well it’s just the tops.” Beyond the wedding bands, the day itself requires shimmering accoutrements. Both stores offer beautiful, original creations in silver and gold that feature miniature Block Islands. Its distinctive pear shaped outline offers a nice nod to the special setting. Aside from the Block Island Wedding

Photo by John Fuller

Jewelry photos by Gillian Lang

rings, the most traditional piece of jewelry is usually a pearl necklace in white or slightly off white. You could also shake things up a bit by accessorizing with a crystal tiara of gold or sterling, drop or pearl earrings, or estate jewelry, which typically has more ornate settings. In these tough times, you can always save money by wearing costume jewelry or sporting something with imitation diamonds such as cubic zirconia. Another good way to cut back on costs is to wear family heirlooms or to borrow jewelry from friends. The important thing though is to make sure that you get the jewels cleaned in advance of the special day by a licensed jeweler. “Always try the jewelry on with the dress,” Milner said. “So many times, the beads will hang too low and ruin the whole look.” Manner-Schulman doesn’t stop with the brides. MannerSchulman also has a number of shiny trinkets that help dress up the groom’s tuxedo. She’s worked out a way to break down a groom’s masculine aversion to jewelry. For the men, Manner-Schulman has a line of wedding bands with images of striped bass and sharks. She also offers cuff links in the shape of Block Island and gold pocket watch chains that allow them to wear something sparkly that won’t tarnish their machismo. If you choose to heed Marilyn Monroe’s legendary advice and go with that old reliable, diamonds, Manner-Schulman has one important caveat. “Make sure your diamonds are conflict free diamonds,” MannerSchulman said. “Get the certification. There’s no reason that a beautiful day has to happen at the expense of the diamond miners. Something beautiful doesn’t have to happen due to something brutal or cruel.” 31

Mother of the bride By Leslie Steinberg lanning a wedding is one of the most exhilarating, exciting, and overwhelming things you will do as a parent. Merging two families, pinning down a date and location, and determining and sticking to a budget for what you hope will be the perfect celebration, is incredibly stressful. Trust me, I’m going through all of this even as this article goes to press. But I’m getting ahead of myself. When it came to picking the spot for my daughter Adrienne’s wedding to her fiancée Blake, there were a number of options; but at the end of the day, I had a sneaking suspicion that it would come down to Block Island. That’s because my family has been summering here for over four generations. Newly arrived Scottish immigrants, they came because the island’s sloping hills and rocky shorelines reminded them of their homeland. It’s been a haven for my family and for a ragtag collection of uncles, aunts, cousins, nieces and nephews ever since. We couldn’t think of a better place to have the wedding than our beautiful and very special Block Island. That doesn’t mean that using this incomparable setting doesn’t offer its own headaches. But so long as you are aware of the problems that can arise, you can ensure that it

Photo by John Fuller

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Block Island Wedding

will be the very best experience possible; one that draws on the beauty and peace of Block Island to form the perfect backdrop for a wonderful, unique, and memorable day. 1.) Weddings in the Internet Age: One 21st century tool that will help you breathe easier are blogs and websites, many of which focus on planning for every step of the process, from the shower to the honeymoon. Those were useful guides for us to start with, particularly as we were new to the wedding game. After getting some ideas from these sites and talking to other recent wedding participants, we began to set up a list of requirements, set monetary limits, and establish priorities. It might be that you can’t do everything you initially wanted to, but that doesn’t mean you have to sacrifice having the day be uniquely “you.” That’s where blogs can be helpful. Think about having a web savvy member of your family make a personalized wedding blog for everyone to use as a reference point. 2.) Tighten those purse strings: Budget constraints will invariably force you to scale back on your initial plans. That’s why its important to determine early on in the process just how much you are willing to spend and to make a check list of important ingredients that you can’t live without. You do need to understand that the island may pose some unique difficulties that can make it more costly for you and for your guests. That doesn’t make it out of reach, if you prioritize and provide the invitees with all the information they need in plenty of time. 3.) Make it a family affair: You’ll be amazed how many members of your family and how many of your friends have skills and special talents that can help make your wedding day an extra special one. For example, you may have a family member who can take pictures for you, as a gift perhaps, or you might limit the involvement of the photographer and add personal contributions from your guests. If you aren’t particularly religious, you might consider a friend to officiate (certification is available on line). Flowers are lovely, but one way to save money is to enlist family and friends to help with the boutonnières and bouquets. You can still have beautiful arrangements, and you can cut down on costs. 4.) Maximize the island setting: Don’t worry about informality; you’ll find that’s a virtue on Block Island. Find a location that is pleasing to you in terms of its beauty and setting. A tent on a farm by the sea might be your personal choice, or you may opt for a more formal locale like one of the island’s many beautiful Victorian hotels. Perhaps the setting is enough and flowers, fancy place mats, and the like seem redundant. In place of more orthodox arrangements, why not use local flowers and fauna. One other nice touch might be to incorporate island specialties into your decorations. Maybe you could use a jar of Littlefield Block Island honey to mark the places for the table seating. One of Keith Lang’s Block Island calendars (all references to friends and family

Continued on next page Block Island Wedding

Block Island’s air service for 37 years. Enjoy unlimited free parking when you fly to Block Island with New England Airlines from Westerly Airport.

ll l 33

Photo by Rose Schaller

is intentional) would be spectacular as a gift, or you could make a donation to the Block Island Conservancy in each participant’s name. My daughter, her husband-to-be, and I are all finding that you can have a great time planning what can be a truly wonderful event if you set limits, plan ahead, get input from friends and family, and get advice from people who have been Block Island wedding guests in the past. It’s a day to remember and a day to look forward to. Well-thought-out plans will help eliminate the flubs and foibles of a runaway wedding. Hopefully you can then experience an idyllic day beside the bright blue ocean with the sun shining down on you and those you love, as your personal dream of a Block Island wedding has finally come true. Leslie’s daughter Adrienne Steinberg and her fiancée Blake McCallister will be married this fall at Lewis Farm.

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Rehearsal Dinners Post-Wedding Brunches Small Weddings Cocktail & Dinner Parties Block Island Wedding

Advertiser Index PAGE

ADVERTISERS

WEBSITE

MAIN PHONE NUMBER

ACCOMMODATIONS Back Cover

Atlantic Inn

www.atlanticinn.com

401-466-5883

Ballard’s Inn

www.ballardsinn.com

401-466-2231(Winter 401-334-1997)

Ballard Hall Real Estate

www.blockislandproperty.com

401-466-8883

Barrington Inn/Inn at Block Island

www.theinnatblockisland.com

877-324-4667/401-466-5524

Block Island Reservations & Real Estate

www.blockislandreservations.com

401-466-2605/800-825-6254

Blue Dory Inn

www.blockislandinns.com

800-992-7290/401-466-5891

Captain Faile House

Hotel Manisses

www.blockislandresorts.com

800-626-4773/401-466-2421

Hygeia House

www.hygeiahouse.com

Island Inns

www.theinnatblockisland.com

Lynn’s Way

www.lynnsway.com

Narragansett Inn

National Hotel

Payne’s Harbor View Inn

www.paynesharborviewinn.com

401-466-5758

Rose Farm Inn

www.rosefarminn.com

401-466-2034

Seacrest Inn

Seawinds

203-820-4486 401-466-9616 877-324-4667/401-466-5524 401-487-2298 401-466-2626 www.blockislandhotels.com

401-466-2901/800-225-2449

401-466-2882 www.seawindsbi.com

401-466-5887

Inside Back Cover Spring House Hotel

www.springhousehotel.com

800-234-9263/401-466-5844

Inside Front Cover Sullivan House

www.thesullivanhouse.com

401-466-5020

BANQUET/CATERING SERVICES 20

Aldo’s Bakery

www.aldosbakery.com

401-466-2198

Beachead/Catering by Norman and Kimberly

www.thebeachead.com

401-466-2249

Block Island Gourmet

www.blockislandgourmet.com

401-466-5672

Block Island Grocery

Celebrations Catering

401-466-2949 401-466-5053/401-466-5440/860-921-7034

FLOWERS 28

Blazing Star Farm

www.blazingstarfarm.com

401-466-5797

Block Island Wedding Flowers

www.blockislandweddingflowers.com

401-466-2921

La Bella Rose

www.labellarose.com

401-499-2035

Ned Phillips Jr. & Co.

Anders Vercelli

www.andersjazz.com

Coastline Entertainment

www.blockislanddj.com

401-527-1004

Island Wedding Entertainment

www.islandweddingdj.com

413-374-8102

Jason Roseman

www.jasonroseman.com

866-826-7731

John Curran

www.flutecenterofri.com

401-943-8295

Newbury Chamber Music

www.newburychambermusic.com

978-392-1414

Alice Jacob Photography

www.alicejacob.com

Artistic Wedding Video Group

www.awvg.net

Eloquent Image

www.eipbycurtiss.com

401-829-1160 401-855-9555

401-466-5161

MUSIC 860-428-2610

PHOTOGRAPHERS/VIDEO 401-466-5010 401-369-8438/877-819-0923

John Fuller Photography

www.jfullerphotography.com

Cindy Wilson Photography

www.cindywilsonphoto.com

401-714-4039

New England Wedding Images

www.blockislandimages.com

508-679-1677

Robin Langsdorf

www.robinlangsdorf.com

917-855-1797

Rose Schaller Photography

www.roseschallerphoto.com

401-824-9172

Block Island Wedding

Advertiser Index PAGE

ADVERTISERS

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TRANSPORTATION 29

Block Island Express

www.goblockisland.com

Interstate Navigation

www.blockislandferry.com

McAloon’s Taxi

401-466-2212/860-444-4624 401-783-4613/401-783-7996/866-783-7996 401-741-1410

Mig’s Rig

www.migsrigtaxi.com

New England Airlines

www.block-island.com/nea/

234 Water

A Block Island Flag Co.

401-480-0493 800-243-2460/401-596-2460/401-466-5881

WEDDING GIFTS www.234water.com

401-466-8600 401-466-2137

Captain Faile House

5, 9

Golddiggers

www.blockislandgolddiggers.com

203-820-4486 401-466-2611

Glass Atlas

www.glassatlas.com

703-913-6133

Jennifer’s Chocolates

www.jenschocolates.com

Jennifer’s Jewelry

www.jennifersjewelry.us

Littlefield Bee Farm

www.blockislandhoney.com

Mahoney’s Clothier’s

Marye-Kelley Decoupage

www.marye-kelley.com

Martin David Jewelers

www.martindavidjewelers.com

401-466-2744

www.blockislandweddingplanner.com

401-714-2023

401-783-8423 401-466-2882/888-466-7944 401-466-5364 401-466-8616 713-524-0459/866-524-0459

WEDDING PLANNERS 28

Mona Helterline

Ryan Designs

Back Cover

Atlantic Inn

www.atlanticinn.com

401-466-5883

Ballard’s Inn

www.ballardsinn.com

401-466-2231(Winter 401-334-1997)

Hotel Manisses

www.blockislandresorts.com

Lynn’s Way

www.lynnsway.com

Narragansett Inn

www.blockislandnarragansettinn.com

National Hotel

www.blockislandhotels.com

Payne’s Harbor View Inn

www.paynesharborviewinn.com

Sea Meadow Reception Site

www.seameadowsreceptions.com

401-742-0464

WEDDING SITES

800-626-4773/401-466-2421 401-487-2298 401-466-2626 401-466-2901/800-225-2449 401-466-5758 401-466-2034

Inside Back Cover Spring House

www.springhousehotel.com

800-234-9263/401-466-5844

Inside Front Cover Sullivan House

www.TheSullivanHouse.com

401-466-5020

RENTALS 24

Antonio’s Tent Rentals

www.blockislandcarpetcleaning.com

401-466-5305

Block Island Party Rentals

www.blockislandpartyrentals.com

401-466-5672

Newport Tent Company

www.newporttent.com

Ruling Passion Sailing Charters

www.rulingpassion.com

401-741-1926/401-741-1290

Koru Island Health and Eco Spa

www.koruecospa.com

401-466-2308/401-619-0374

Mark’s Beach Comber Hair Design

401-683-9160

HAIR DESIGN AND SPAS

401-466-5100

Block Island Wedding

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