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i do, i do

Lindsay Mantone weds Jonathan Novalis on May 7, 2011
ph oto g r a phy By D o n n a Vo n B ru e n i n g

grand cayman

the details
Bride’s Dress: Allure Bridals Groom’s Attire: Hugo Boss Hair & Makeup: Focus Hair & Beauty Cake & Desserts: The Wharf Flowers: Celebrations Music: Violinist Rod Morris of Opus Music; steel-drummer Michael Lemay; Suite Elite band Planners: Celebrations; Christine Barnes of the Silver Platter
1. The newlyweds sipped rum out of a coconut at the Wharf. 2. The service included a unity-sand ceremony. 3, 6. Celebrations created signs greeting Lindsay’s grandma Joyce (who couldn’t attend) and showing guests where to ditch their kicks for the barefoot event. 4. Illustrated menus by Laura Hooper Calligraphy complemented mangocolored napkins. 5. Lindsay adored her Reneta J bridesmaids gowns.

High-school sweethearts Lindsay and Jonny wanted something different from the typical formal northern New Jersey wedding. “Grand Cayman most represented our relationship — easy, breezy,” says the bride. For their stay, the couple chose the Westin Casuarina Resort & Spa, on Cayman’s Seven Mile Beach, a happening strip of hotels and restaurants. Swimming with stingrays at Stingray City and visiting Boatswain’s Beach Turtle Farm were just a couple of the fun activities loved ones enjoyed in the days leading up to the vows. In lieu of a rehearsal dinner, Lindsay and Jonny threw a welcome bash for all 75 guests at the nearby Cracked Conch restaurant. “We munched on Caribbean eats, relaxed and watched the sun go down over the ironshore,” remembers Lindsay. A Caribbean theme infused the big day and was carried throughout with a citrus color scheme and a turtleshaped monogram, not to mention Lindsay’s mermaid-style gown. For the main event, they tied the knot shoreside at the Westin, Lindsay carrying sunsethued calla lilies as she walked to meet Jonny under a bamboo altar. For their oceanfront reception at the Wharf restaurant, a steel-drummer performed while guests feasted on conch fritters, homemade lobster bisque and orange baked grouper, with a turtle-shaped spongecake for dessert. Then guests danced to a live band and watched tarpon feeding right at the water’s surface. “The music, ambience and beach weather were fantastic,” Lindsay gushes. “We kept the party rocking all night!” — Sarah Larson

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inspiration color board

bride’s tip
“Don’t try to do it all on your own! Our wedding planner tied our entire day together, and our transportation vendor, referred to us by the Wharf, was critical to our weekend running smoothly.”

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may/june 2012 45