Nikol & Taek-Ho: College Sweethearts Celebrate in Boston

by Allison Micarelli

The weather was surprisingly warm and clear for Boston in April. It's a tricky month to wed in the northeast, because April can produce rain, sunshine, cloudy skies, even snow. But on the day Nikol and Taek-Ho had chosen for their nuptials, the weather was everything they could have asked for.

THE BRIDE Nikol Nga Kim Tran, 26
THE GROOM Taek-Ho Kwon, 26
THE DATE April 14
THE SCENE Ceremony at the chapel on Boston College campus (their alma mater); reception at the Four Seasons Hotel.

Both Boston College graduates, Nikol (who was born in Vietnam and moved to Boston when she was five years old), and Taek-Ho (who was born in the Canary Islands of Spain), decided to hold their wedding ceremony at St. Ignatius Church of Loyola at their alma mater to "stay true to the fate that brought them together."

Nikol arrived alongside her mother and father in a 1955 Rolls-Royce Silver Cloud, for the beautiful, traditional Catholic wedding at the church on the hill. Taek-Ho and his groomsmen arrived in a Rolls-Royce stretch limousine.

Dressed to the nines, the entire wedding party was movie-star material: the bride wore a chic ball gown, the groom sported an Armani tuxedo, the groomsmen donned black tuxedos of their own, and the bridesmaids were outfitted in identical ivory sateen dresses.

At the conclusion of the ceremony, guests headed to the Four Seasons Hotel for a fabulously rich reception.

Massive windows overlooking the Boston Commons and 150 flickering candles created an atmosphere that was as warm and inviting as it was modish and elegant.

Guests arrived and signed the guest book (actually, guests signed blank cards from Crane & Co. with a Montegrappa Dragon fountain pen, a nod to the fact that both bride and groom are dragons in the Chinese zodiac), while a pianist performed classical tunes on a grand piano in the foyer.

Passed hors d'ouevres included charred beef carpaccio on foccacia with shallot mustard mayonnaise, grilled shrimp on garlic toast with pepper relish, and caviar.

Dinner, served at 24 round tables each with its own vibrant, exotic flower arrangement, consisted of five courses including grilled beef tenderloin and Maine lobster entrees and pineapple upside-down cake with vanilla ice cream, mango coulis, and toasted coconut desserts. Wine accompanied each course, and three cocktail bars were kept open all night.

To ensure the festivities got underway, a 7-piece band entertained with lively international hits. "The dance floor," remembers the bride, "was always full. The guests certainly showed their approval with their feet!"

-- Allison Micarelli
Photography © Lauren Taylor and Joe Kennaley

For the ingredients that make up this wedding, see right-hand column of this page.

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