For Tricia, a 35-year-old director of a lifestyle concierge company, and Brendan, 38, director of a top group of D.C. summer camps, nothing matched the beauty of a Nantucket sunset. The couple (and their family and friends) vacationed on the preppy, nautical Massachusetts island before, and Tricia and Brendon couldn't think of a more perfect place to celebrate their 10 years together. (After three years as friends, they dated for seven years before Brendan proposed at Rock Creek Park in their native D.C.) On September 21, 2012, the couple wed in front of 200 guests at a quaint local church, followed by a Saturday evening white-tented reception at the Westmoor Club, nestled high in a hill with ocean views. The space was filled with lush flowers and vintage-inspired décor in soft, dusky shades, a nod to Nantucket's laid-back vibe. The next night, guests stuck around for a high-spirited beach party—think bright Mexican blankets, sangria, and lobster quesadillas—at Millie's, a local restaurant owned by a friend of Tricia and Brendan's.
Celebrity stationer Cheree Berry designed Tricia and Brendon's invitation suite, which featured an ivory and slate grey letterpressed card. Their invitations reflected the couple's color palette: apricot, smoky lavender, slate, sand and sea-mist blue, inspired by colors painted in the unforgettable sunsets the couple remembers from their summers on the island.
Tricia's sleek chignon held up despite the rain. A fingertip veil and drop pearl earrings fit right in with her classic white ride as she arrived at the ceremony.
Tricia and Brendan were married in a traditional Friday night Catholic ceremony at St. Mary, Our Lady of the Isle Catholic Church. Along with the church's deacon, a longtime reverend friend and former teacher of Brendan's officiated the service. Having a friendly face marry them, Tricia says, "added a wonderful personal touch" to their traditional ceremony.
The church's driftwood-grey façade and whitewashed interior gelled perfectly with the couple's natural, elegant aesthetic. The chapel looked even more soft and sophisticated when swirls of grapevine, woven through with smilax greenery and trailing blush roses, were tied into each pew with cream-colored ribbon.
The bride wore two dresses. For the ceremony, she chose a Junko Yoshioka organza dress because it felt, she says, "light, breezy, comfortable, and church-appropriate". The dress featured a V-neck, spaghetti straps, a satin belt detail, and a full, feminine skirt. Tricia carried a simple, textural bouquet of grey lavender amnesia roses, tied with accents of Queen Anne's lace. For the reception, she changed into an Elizabeth Fillmore bias-cut satin slip dress, with floral applique detailing on the straps—the better to dance in, of course!
Tricia's ultra-feminine, gilded pumps—the perfect complement to her traditional ball gown—were designed by Valentino.
Tricia and Brendan's families loved the island as much as they did, after summer getaways to the beachy hideaway. Tricia's brother and Brendan's brother and sister served as attendants—Tricia's brother on her side; Brendon's siblings on his. The bride carried a bouquet of grey lavender amnesia roses and Queen Anne's lace, while a purple eggplant calla lily boutonniere added a pop of color to Brendon's blue suit.
When rain dampened the couple's plan to host the cocktail hour on the Westmoor Club's garden terrace, the couple moved the party inside, filling the club's indoor space with hundreds of pillar and votive candles. "No one knew it was a backup plan!" Tricia says.
Tricia and Brendon's reception was held in two weatherproof sailcloth tents (perfect for the rainy night). Guests used one tent for dinner and dancing, and the other for cocktails and hors d'ouvres.
During the cocktail hour, the couple serve a delicious raw bar with Nantucket classics, like Duxbury oysters, Blue Point clams, and Madaket clams.
Tricia and Brendan's raw bar was served out of a wooden boat—could any idea be more island-appropriate? "We placed nautical lanterns, netting, grasses and shells around the boat for a creative display," Tricia says.
Guests could choose from two signature cocktails: a Dark and Stormy—Brendan's favorite—and a Bellini—Tricia's mom's favorite.
At the cocktail hour, guests could also grab cashmere pashminas in a range of sunset hues to stay warm.
The couple hosted 200 guests, a big party for an island destination wedding. Luckily, Tricia says, every detail was made easy with the help of planner Allison Jackson and her team.
Flowers at the reception ranged from shades of cream to champagne, blush to dusky lavender, with accents of apricot and deeper plum. "We used a mixture of soft, large bloom flowers such as hydrangea, roses, dahlia, lisianthus and stock," Tricia explains.
Flowers were placed in mercury glass containers, Nantucket baskets, grey weathered stone pots, painted wooden boxes and rustic garden urns—a nod to Nantucket style without any added nautical kitsch.
Tin lanterns punched with star shapes and filled with votive candles heightened the laid-back, romantic vibe.
"One of my favorite details from the reception were the wooden trellises suspended in the dinner tent," Tricia says. "Climbing roses indigenous to the area were woven through trellis panels and suspended from the ceiling." Vines and hanging mercury votives completed the romantic enchanted-garden look.
The ivory-and-slate striped tablecloths were laden with a delicious meal that incorporated local produce from Bartlett's Farm, Nantucket's oldest and largest family-owned farm. Guests nibbled on heirloom tomatoes served with locally made burrata, and then chose from an entrée of grilled filet or grilled shrimp. Tricia and Brendon eschewed a traditional wedding cake in favor of a make-your-own-shortbread station, where guests piled shortbread biscuits with fruit and whipped cream. Cookie jars and pedestal plates held a variety of homemade cookies, which revelers could take home at the end of the night. To top it all off, French fries and reubens were passed around, to everyone's delight, during the after-party.
The next night, the couple hosted a "Day After the Wedding" bash at Millie's, a restaurant on surfing hotspot Madaket Beach. At the waterfront fiesta, Tricia and Brendan went for a casual, colorful vibe with lively flower arrangements of zinnias, roses, coxcomb and small citrus fruits. Bright Mexican blankets, jars filled with beach sand, a signature sangria recipe, and a make-your-own-taco station rounded out the vibrant affair.
For their first dance, Tricia and Brendan swayed to an acoustic version of "You and Me" by the Dave Matthews Band, played by the Red Hook Orchestra. Later, Tricia, says, she danced with her brother Trip to "You Are Always On My Mind" by Willie Nelson as a sweet and subtle tribute to their late father. All in all, it was a magical weekend: looking back, Tricia says, "our indelible memories come from an amazing three days on an island we love with the family and friends most special to us."
Ceremony Venue: St. Mary, Our Lady of the Isle Catholic Church || Reception Venue: The Westmoor Club || Planner: Allison Jackson, Pineapple Productions || Bride's Wedding Dress: Junko Yoshioka and Elizabeth Fillmore via Carine's Bridal Atelier || Makeup: Lora Kelley || Hair: Ismael Tekin || Invitations and Stationery: Cheree Berry Paper || Calligraphy: Arney Walker Calligraphy || Florist: Marcy and Thom Green, Dragonfly || Tents: Nantucket Tents || Rentals: New England Country Rentals || Catering: The Westmoor Club || Music: Red Hook Orchestra || Transportation: Cranberry Transportation || Photography: Kate Headley