I Do, I Do Spring Bridal 2011 North/South Edition Hersam Acorn Newspapers

February 17, 2011

Special Section to: Greenwich Post I The Darien Times I New Canaan Advertiser I The Ridgefi eld Press I The Wilton Bulletin I The Redding Pilot I The Weston Forum I The Lewisboro Ledger

I Do I Do

SPRING BRIDAL 2011HERSAM ACORN NEWSPAPERS

• 2 • • I Do, I Do Spring Bridal • Hersam Acorn Newspapers • • February 17, 2011 •

Crave an exciting honeymoon getaway ... or a serene one? CONSIDER ST. MAARTEN OR TURKS AND CAICOS

Two Caribbean destinations sure to delight honeymoon-ers – including second, third, and fourth honeymooners – are the island getaways of St. Maarten and Turks and Caicos.

If you like vibrant nightlife, duty-free shopping and a cos-mopolitan atmosphere, you may favor the island of St. Maarten. However, if you prefer the solitude of uncrowd-ed beaches and exploring beautiful coral reefs, then the 40 islands that make up Turks & Caicos are likely to be your choice.

Both destinations can be reached by taking American Airlines nonstop flights from its Terminal 8 at JFK International Airport.

St. Maarten – Lively and Charming

You’ll find beauty, excitement and plenty more to capti-vate you when visiting St. Maarten. The island’s tempta-tions include gourmet food, world-class, duty-free shop-ping, lively evenings, pristine beaches, year-round warm climate and a cosmopolitan atmosphere.

The island of Saint Martin (French)/Sint Maarten (Dutch), as it’s officially called, is the smallest land mass in the world to be shared by two different nations. Its 37 square miles are owned by France and the Netherlands Antilles. But St. Maarten doesn’t feel small when you take in the

variety of landscapes, cultures and entertainment to be found there.

If physical activity is your thing, check out the rugged, intriguing terrain of its central mountain range. Its roads wind up and down the hills, through small villages, amidst plenty of still-untouched land. Or sail in the Simpson Bay Lagoon, the Caribbean’s largest, and landlocked with the exception of two narrow channels with drawbridges. If you prefer dry land, there is horseback riding, hik-ing, mountain biking and numerous gyms and sporting clubs.

Known as the Gastronomic Capital of the Caribbean, St. Maarten offers the widest variety of cuisine and prices of any island in the world! It boasts over 300 restaurants, serving everything from local barbecue ribs and chicken to first- class French fare cooked by famous chefs import-ed for the season from Paris.

American Airlines Flight 667, non-stop from New York to St. Maarten, departs daily from JFK at 7:30 a.m. and arrives at Princess Juliana International Airport at 12:55 p.m. From May 1 through June 7, it flies three times a week on Tuesday, Friday and Sunday. From June 11 through July 2, it flies once a week on Saturday. Beginning July 23, it flies three times a week on Monday, Thursday and Saturday.

Turks and Caicos – Beautiful by Nature

It is said that the peace and relaxation experienced in the Turks and Caicos (T&C) Islands are like none other. In fact, its miles of white sandy beaches, its variety of lush gardens and its tropical landscapes may lead you to appreciate nature as never before. The warmth, friendli-ness and gentleness of its people complete this tropical idyll.

Did you say you like beaches? Look at T&C’s two main islands, Providenciales with 12 beaches and Grand Turk with 7. And coral reefs? Lines of coral reef and some of the most impressive walls of coral in the Caribbean border the edges of each island. Want to be a little more active? Diving, snorkeling and fishing are there for you to enjoy.

As noted, T&C consists of 40 islands and cays, eight of which are inhabited. Its deep offshore waters serve as major transit points for humpback whales, spotted eagle rays, manta rays and turtles. Anglers fish in these waters for tuna, wahoo and blue marlin.

Grand Turk is the capital of the Turks and Caicos – its historical heartbeat – and home to a state-of-the-art cen-ter for luxury cruise ships. It is here that Christopher Columbus first made landfall on his initial voyage to the New World in 1492. One of Grand Turk’s main attractions is diving, and its many dive operators can cater both to novice snorkelers and experienced divers. Also, while quiet relaxation is definitely the order of the day in T&C, Grand Turk offers casual restaurants that feature local entertainment.

To reach Turks & Caicos from New York, consider American Airlines Flight 1015, currently departing from JFK at 10:30 a.m. and arriving at Providenciales Airport at 2:05 p.m., a daily non-stop that flies year-round.

For additional information about St. Maarten, visit www.st-maarten.com. For additional information about Turks and Caicos, visit www.turksandcaicostourism.com.

Turks and Caicos offer the solitude of uncrowded beaches.

St. Maarten is noted for its nightlife and cosmopolitan atmosphere.

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• February 17, 2011 • • I Do, I Do Spring Bridal • Hersam Acorn Newspapers • • 3 •

Two times one is twice the funBUT OH, THE PLANNING!

by Lois Alcosser

Planning a wedding is complicated enough, but imagine planning two entirely different ceremonies for a bride and groom on the same day for 260 people. According to the bride’s mother, Deborah Durkee O’Keefe of Ridgefield, it was quite an adventure.

Diana O’Keefe and Saleel Kulkarni had met

each other at East Ridge Middle School. They were friends in high school, traveled together and made sure they were compat-ible. In America, two people fall in love and get married. In an Indian pre-arranged marriage, first you get married, then you learn to love each other. Diana and Saleel made sure they truly wanted to get mar-

ried, but first, Saleel asked Diana’s parents for permission to marry her. A year later, they were married.

In between, there were hundreds of steps to assemble an Indian wedding and a Western wedding. Two completely differ-ent cultures, traditions, two different out-

fits, different people officiating.

“Neither family is very religious, so there was no problem about choosing a church and that was a great help,” the bride’s mother said. The Indian ceremony was

The day began with the families gathered for a photo in their Western finery. Melani Lust Photography

Indian continued on page 9

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Party in styleEVENTS HAS ALL THE FIXINGS

by G. Lisa Sullivan

There’s nothing I hate more than sit-ting on someone’s couch with a plate of food balanced precariously on my lap. I like eating at a table, with a fork and knife and plate, and if the table’s festively decorated, particularly at holi-day time, I like it even better.

Whether your house is small or large, or whether you’re hosting a gathering for eight, 85 or 800, there is abso-lutely no reason you can’t have all your guests dining in comfort and style, any time of the year.

Jarl Orell, co-owner of Events, a Georgetown-based party- and tent-rental company, offers would-be hosts and hostesses an opportunity to wow guests with both traditional and mod-ern style — beginning with the tent, tables and chairs and ending with dessert plates and after-dinner drinks glasses — and everything in between.

Jarl, a Wilton native who resides in Redding, has worked in the party-rent-al industry since he graduated from

high school. After managing an event rental company for over 10 years, he launched Events in January 2006, with partners Don and Patti Williams. “We opened with the aspiration of provid-ing customers high-quality rental prod-ucts at a reasonable price with highly regarded customer service,” Jarl says.

Tracey McCafferty, designer, coordi-nator and inventory manager for the firm, has more than 12 years experi-ence in planning parties and events, and worked with Jarl at a catering company before collaborating with him and the Williams to launch a busi-ness designed to make entertaining easy (at least for the clients!). As one of the longest-term employees at Events, she has the experience necessary to help plan a beautiful event.

Party City

The company opened a showroom in Georgetown, with clients coming

Table settings, whether traditional or modern, are stunning, and reflect the personality of each client. Party in style continued on page 7

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WATERS EDGE AT GIOVANNI’S

Superb food and a view to matchby Jane K. Dove

Engaged couples looking for an elegant wedding venue that offers “the best of everything” need look no further than the Waters Edge at Giovanni’s, 2748 Post Road near the Stamford/Darien town line.

The Waters Edge, a popular family-owned establishment, prides itself on its warm and welcoming décor and atmosphere, sumptuous food and dedicated service.

“We offer a comprehensive and personal approach to putting on a wedding and/or reception,” says general manager JoAnn Latorraca.

The Waters Edge offers everything need-ed for a memorable event. The staff includes four in-house wedding planners, who can help couples with every aspect of their special day, including references for trusted florists, photographers, DJs, bands and just about any other wedding-related service.

Amenities

The Waters Edge has three different ball-room suites that can accommodate up to 350 guests. “We match the size of the ballroom to the number of guests,” says

JoAnn. “We have had affairs with as few as 15 guests, and always make sure that the size of the room is neither too small or too large.”

JoAnn says the staff maintains tight con-trol of the flow of the event. “Most of our weddings and receptions last from five to six hours,” she said. “The couple can get married right here at the Waters Edge, if they choose.”

Receptions begin with cocktails and hors d’oeuvres served from stations in a spe-cial room,” JoAnn said. “Guests then go up to one of our ballroom suites for a toast and blessing. They then sit down to a four-course gourmet dinner that includes an appetizer, main course, Viennese des-sert table, and, finally, a beautiful wedding cake. An open bar is available from start to finish, and we have extra-large dance floors, so there is no crowding if everyone gets in the mood.”

The Waters Edge is well known for its sumptuous, award-winning food.

“We pride ourselves on our food,” JoAnn said. “We are well-known for high quality, large portions and beautiful presentations

and service. We work closely with the bride and groom to tailor the meal they want, and are very flexible.”

JoAnn said appetizers may include shrimp cocktail, calamari, clams and oysters or prosciutto and melon. Entrees can be filet mignon, chateaubriand, King Angus T-bone steak, an extra-large veal chop, chicken marsala or piccatta. Seafood lov-ers can enjoy lobster, Chilean sea bass, sole or salmon.

Side dishes can be potato croquettes, stringbeans amandine, a vegetable medley or asparagus, as well as other choices.

The Viennese dessert cart includes an array of such offerings as cheesecake, tiramisu and assorted cannoli.

“We do everything we can to make our clients happy, and customize the menu to their tastes and needs,” JoAnn says. “We offer a variety of price points with choices and combinations within each category.”

Prices range from $120 to $160 per person. “This includes the cocktail hour, four-course meal and beverages, open bar, wedding cake, all linens and table set-

Waters Edge continued on page 6

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tings, monogrammed seating cards, valet parking and coat check,” she says.

The Waters Edge, on an inlet of Long Island Sound, offers a pleasing view from the windows, and although the wedding suites are lavish, there are still elegant, JoAnn says. “We also have good acoustics and a great sound system for toasts and dancing.

Thirty Successful Years

For 2011, the most popular months for weddings and receptions are shaping up to be October and November. “I advise booking your event a year in advance,” says JoAnn. “But dates are still available for 2011. We put on anywhere from 60 to 80 weddings a year, and there is always the possibility of holding the event on a Friday evening if weekend dates are full.”

When asked what makes the Waters Edge

at Giovanni’s a special place for a wedding, JoAnn says it is the beautiful surroundings and wonderful food combined with the caring attitude and outstanding service provided by the experienced staff. “We are family owned, and have been here for 30 years,” she says. “We are known for the quality of everything we provide.”

JoAnn says many members of her staff have been aboard for years, love their jobs and are dedicated to providing the best possible service. “Our staff has been here an average of 15 years each,” she says. “They are very accommodating and provide white-glove service. Before every wedding or other special event, we have a staff meeting. One of our family members is always on hand to supervise things, and we tell them they should treat the event and its guests as though it was being held for a member of their own family. We pride ourselves on this approach.”

For information, call JoAnn Latorraca at 203-325-9979 or visit [email protected].

Waters Edge continued from page 5

Waters Edge is noted for its superb food, beautiful presentations and personal service.

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mostly from Fairfield and Litchfield coun-ties. Events organized a large wedding in Washington, Conn., for example, which included a Friday evening rehearsal din-ner on one area of the customer’s prop-erty, a cocktail hour in the main house on Saturday and the wedding reception under 27 tents on another part of the property. “It was one of the biggest events we’ve done,” Jarl recounts, “and we pro-vided not just the tents, tables, chairs and linens, but also the flooring, carpeting, lighting and generators. Ultimately, we want to provide one-stop shopping for our clients.”

The company draws clients through its beautifully housed and decorated show-room, which was formerly a lumberyard, as well as through its comprehensive Web site (the site’s photos provide an excellent view of the tents’ interiors). Word-of-mouth referrals also brings in customers. “We often use table linens as

a starting point,” Tracey explains, “with color combinations reflecting the seasons. I’ve found that clients are choosing more modern tableware, often with square, rectangular or triangular plates, chunky glasses, like those you might get at a res-taurant, and unusual color combinations for linens,” Tracey says.

The company offers a huge selection of linens, including solids, damasks, spar-kle organzas, pintuck, iridescent crush, toile, satin, sequin, taffeta and Bengaline moiré. “Many customers are choosing to add overlays or table-runners to create dramatic effects,” Tracey says. “We have a veritable rainbow of colors and some unique fabrics — guests will definitely remember the table-settings!”

Sitting Pretty

When it comes to the chairs, clients can choose from white garden-wedding fold-

ing chairs, Samsonite picnic chairs, natu-ral wood, black resin or ballroom chairs, according to Jarl. “Whether a client wants a very formal look, or one that is more casual, we can accommodate them,” he says.

For planning parties, Jarl recommends the following: “Rectangular tables (banquet tables) are typically used for the standard buffet set up or as a gift table. Round tables are available in a variety of sizes and are most commonly used for dinner functions. Use a smaller table to create a more intimate feel, or use a larger table to bring the group together. High-top cock-tail tables are perfect for creating a party atmosphere.”

Umbrella tables have a hole in the center, and are an excellent choice for outdoor functions, according to Jarl. “Square tables are typically thought of as game tables, but can be used for a variety of situations. Serpentine tables are half-round tables that match the height and width of ban-quet tables,” he says. “Use these tables to

connect several tables into bending or cir-cular formations, or to form other unique bars and buffets. Children’s tables are the perfect height for children, and are safe and strong.”

Finally, when choosing tents for outdoor venues, Jarl typically visits the site to measure for the tents, and determines what additional elements are needed — heaters, side walls and carpeting, during colder months, and fans or air condition-ing when it’s hot.

“Our inventory includes tenting of all kinds, such as the high-peak frame tent, dance floors and staging, tiki bars, cater-ing equipment, amusement and audio-visual equipment,” Jarl says. “We know the industry is always changing; conse-quently, we are always bringing in new party inventory to keep up with the needs of our customers.”

For further information, 203-544-7368; eventsct.com.

Party in style continued from page 4

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THE CAKE BOUTIQUE

A family trio turns out cakes sublimeby G. Lisa Sullivan

First there was Ace of Cakes. Then Cake Boss and Amazing Wedding Cakes. Could TV’s next reality cake show feature three sisters from Wilton?

“Why not?” says Sophia Marini, laugh-ing, one of three sisters and co-owner of Wilton’s The Cake Boutique, a specialty shop that features one-of-a-kind wedding and specialty cakes, as beautiful and origi-nal as anything featured on the Food Network or TLC. “It’s fun to watch those

shows and see the incredible cakes they create, and the shows have actually helped propel our business.”

Together with her sisters, Sonia Savo and Sandra Vona,

the Wilton resident runs the busi-ness that serves Fairfield County and beyond. “My sisters are my best friends, and it’s a joy to own

and run the shop with them,” Sophia says. “We have lived here in Wilton most of our lives, and we love having a family business.”

In fact, the family is quite deeply embedded in the com-

munity, with the girls’ parents, Nick and Antonietta Vona, hav-ing moved to Norwalk from Italy in 1971 and then

resided in Wilton for many years there-after.

Nick, the owner of Nick and Gino Vona Contractors, a Fairfield-based masonry business and an entrepreneur in his own right, and Antonietta, a homemaker with a passion for Italian cooking, proved inspi-rational to the sisters, who have varying backgrounds in marketing and finance.

“We spent much of our time when we were kids cooking and baking with our mother,” Sophia recalls. “Christmas cook-ies, big Sunday dinners ... food is definitely in our blood.”

Sonia and Sandra left their corporate jobs to attend the French Culinary Institute before launching The Cake Boutique at 487 Danbury Road in 2004, while Sophia joined them a year later, after leaving her job on Wall Street.

Sophia and Sonia are both married with two children each, while Sandra will be tying the knot this July. Two of the three girls live in Wilton, like their parents, while one sister lives in Newtown. “We see each other every day, and we’re about as close as sisters can be,” Sophia says. “The Cake Boutique is truly a family affair.”

Flavor Of The Month

While some couples opt for quirky or unusual cakes (think topsy-turvy or a red and green Christmas-themed wedding cake), most are still choosing traditional cakes, according to Sophia, with fondant or buttercream frosting and some type of decoration. “Most brides request at least three tiers for their cakes, usually with a lot of intricate flower work,” she says, “par-ticularly sugar flowers.”

The Cake Boutique features a large selec-tion of cake flavors, including golden but-ter, chocolate fudge, carrot, banana, ginger spice, red velvet, lemon, coconut and almond. The fillings are just as diverse, with buttercream flavors such as raspberry, orange, coconut, chocolate, mint chip, mocha chip, cookies ’n’ cream, chocolate chip and peanut-butter cream. Ganache, raspberry ganache, cream cheese and fresh strawberries ’n’ cream are also available.

“Very often a bride will choose to have several different flavors for cake and fill-ings, which makes for a nice variety,” Sophia says. “Certain flavors go particu-larly well together, such as ginger spice cake with cream cheese frosting, delicious for a fall or winter wedding, or lemon cake

Cakes come in a variety of sizes and shapes, and the fl avors are many for

cakes, fi llings and frostings.– Tim Coff ey Photography

Decorative fondant accents include stencil patterns, bows, ribbons, pearls and lace. –Tim Coff ey Photography

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performed by a physician friend of the groom’s parents. The Western ceremony was officiated by the bride’s uncle, a lawyer, along with a relative who is a justice of the peace. If the Indian wedding had taken place in India, it might have lasted a week, so only the most essential traditions were chosen. A few days before the wedding was the Mehndi ceremony. Diana had her hands painted with henna designs. This is to help beautify the bride for the wedding. It compares to an American bridal shower.

The wedding day began with photographs of the wedding party in their Western clothes. They changed into their Indian garb for the first ceremony and switched back to their Western outfits for the second one.

For the Indian ceremony, the wedding party took off their shoes. Instead of wedding rings, the groom puts a necklace of black beads around the bride’s neck — the Mangalsutra, protection from evil powers and only worn by married women. Weddings in India are marriages of two families, not just a bride and groom. To begin, Diana’s mother presented a plate of symbolic objects to the groom — oils, herbs, coins. There is a prayer to the Lord Ganesh, the God of Wisdom.

The program for the Indian ceremony consists of 11 tradi-tional sections, including an homage to Afgni, God of Fire, and the twisting of the groom’s ear by the bride’s brother, a gesture signifying “Take good care of my sister!” The bride and groom exchange vows, with sincere personal questions: Diana asked Saleel “Will you be patient with me, even when I’m shopping for shoes?” “I will.” said Saleel, who asked: “Will you watch football games with me on Sundays?” Diana’s answer: “I’ll try.”

As part of the planning, the groom’s mother, Armita, went to India to bring back several saris to be worn by the bride’s mother, grandmother and other relatives. Most important of all, the families consulted Lata Patel, an Indian wedding planner, or Mandap, in Fairfield, N.J., where many Indian families live and where Diana bought her Lehenga, a rich red, beaded, gold-threaded wedding dress. The wedding planner took care of the wedding plat-form, the arched and pillared entrance, the flowers and many symbolic accessories. There was recorded Indian music and chanted Sanskrit verses. For the Western cer-

emony, a quartet played Vivaldi, Pachelbel “Canon in D” and a traditional Irish song. At this ceremony, the bride was escorted by her father; at the Indian wedding, by her uncle.

The weddings were at the Stamford Hilton, where a block of rooms was reserved, very convenient for the many people who had flown in from India. Happily, there was one meal of American and Indian food and one cake.

For the Western wedding, there were many toasts, the traditional first dance of the bride and her father and then the couple, dancing to their wedding song. Diana and Saleel had also chosen the musicians and photogra-phers. In honor of their guests, instead of souvenirs, the couple chose to make a donation to Ridgefield Meals on Wheels and the Parkinson’s Disease Foundation. (Diana’s grandfather had recently died of Parkinson’s.)

Looking over the hundreds of wedding photographs, the bride’s mother sighed, “The weather was perfect. It went off without a hitch. And, after they were married, I must admit, I asked my husband, ‘Did we look at each other like that?’”

A change of clothes and the families reappeared in colorful array for the Indian ceremony. Melani Lust Photography

Indian continued from page 3

with raspberry buttercream or fresh strawberries and cream, an ideal spring or summer cake.”

While about three-quarters of the boutique’s clients choose fondant icing, those who opt for buttercream or royal icing will often choose to add decorative fondant accents. “To me, fondant tastes good, like marshmal-low frosting, and it holds up well in heat and humidity,” Sophia explains. “You can add a lot of details to the fondant, as opposed to buttercream, but some people just prefer the buttercream’s flavor and consistency. It’s really just a matter of taste.”

Let Them Eat Cake

The Cake Boutique’s brides begin with a consultation and cake tasting, for which they are charged $20, which is applied to the cost of the cake once the order is placed. Often, a bride will bring in her wedding invi-tation, or some other personal item, as a starting point. “Sometimes they’ll bring in photos of other cakes, or they’ll look through our photo album or visit our Web site to see what we’ve done in the past,” Sophia says. “The photography helps give our potential clients a visual of what we can achieve.”

Sophia and her sisters frequently replicate part of the invitation, a portion of the wedding dress or some of the actual wedding flowers as decorations for the cake. “While some brides want fresh flowers on the cake, many request the intricate sugar flowers, like the ones they’ve seen on the reality TV cake shows,” she says. “It is very time consuming to make those, and they can be rather costly, but the final result can be abso-lutely breathtaking ... edible flowers that look exactly like fresh ones, often even more beautiful!” Fondant accents like bows, ribbons, pearls and lace may also stamp a bride’s cake with her distinctive personality.

One final question: Will Sophia’s sister Sandra make a wedding cake for her big day this July? “Of course!” says Sophia. “We’re all working on it together, begin-ning with sugar flowers that we can start making ahead of time.” And they wouldn’t have it any other way.

For further information or to make an appointment, 203-761-7990; or visit thecakeboutiquect.com.

The sugar flowers are so intricate they easily could be mistaken for the real thing. –Red Loft Studios photo

Instead of a ring, Saleel gives Diana a necklace of black beads.

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I Do, I Do Spring Bridal 2011 North/South Edition Hersam Acorn Newspapers

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