Sarah & Chris: An Italian-style Feast at the Fogg
Because their celebration was to take place in an Italian Renaissance-inspired courtyard, Sarah Taylor and Christopher Zibailo decided that their end-of-the-summer soiree would be a magnificent feast for the senses.
THE BRIDE Sarah Taylor, a 29-year-old designer
THE GROOM Christopher Zibailo, a 37-year-old sales executive
THE DATE September 7
THE SCENE Ceremony at the Church of the Covenant and reception at the Fogg Art Museum
A TOUR OF BOSTON The wedding day began with a late-afternoon ceremony at a church on Newbury Street. Sarah and Chris wrote their own vows, which they spoke quietly to each other instead of sharing with all their guests. Sarah's aunt read one of the bride's favorite poems; a friend sang "In My Life" by The Beatles; and another aunt of the bride, a justice of the peace, officiated. Afterward, Sarah and Chris (who were introduced by her best friend) led their guests on a short walk to the Boston Public Gardens for pictures. "Our guests enjoyed the weather and socialized until it was time to board the Old Town Trolley to the reception site," says Sarah. "The trolley took our guests over the Charles River as the sun was setting."
THAT'S AMORE Dinner and dancing took place in the Calderwood Courtyard at Harvard University's Fogg Art Museum. To accentuate the theme of an Italian feast, the florist created a magnificent arrangement of flowers (such as roses and hydrangea) and vegetables (artichokes and eggplants) that rested at the entrance to the courtyard. Other refined touches of Italy: Dinner tables were named after Italian Renaissance artists, and the grand columns that led up to the second floor (galleries were left open so guests could view the museum's paintings and sculptures) were dramatically up-lit.
FOOD, GLORIOUS FOOD Each guest was seated on gold chairs in front of silk artichoke place card holders in small gilded pots. Dinner included an assortment of fancy fruits and cheeses; a variety of rustic Italian breads with olive oil; traditional Italian salads; and a pasta trio of striped lobster, wild mushroom, and ricotta ravioli. Red and white wines were continually passed around the tables, along with the couple's signature cocktail of Bellinis with peach slices. For dessert, bakery Konditor Meister made a tiramisu wedding cake with white buttercream and chocolate detailing including words like "love" and "respect." To make sure guests didn't settle into their seats after the feast, cappuccinos and espressos were served. With an extra jolt of energy and big sounds from the band, guests packed the dance floor all night long.
photography © Karen Zieff
For the ingredients that make up this wedding, see right-hand column of this page.