Alyssa M. MacLean and Nicholas Barner met at a wine tasting in New London, Connecticut, but it took a few years for the couple to really click. “We were introduced a couple of years later by one of Nick’s coworkers, who happens to be engaged to one of my colleagues,” MacLean says. “He gave Nick my number, and I thought we would just meet up for a drink but Nick called me, instead of texting, and after a few conversations, asked me to dinner.”
Barner proposed at the top of Mount Mansell in Acadia National Park, Bar Harbor, Maine, over Columbus Day weekend in 2014. Though she lives in Connecticut, MacLean has family ties to Rhode Island. “I wanted to get married and have my reception near my hometown, since my family has a home in Charlestown. I love where I grew up and I knew I wanted my wedding in southern Rhode Island.” St. James Chapel was her parish, so that was a natural choice. They adored the idea of The Haversham in Westerly for the reception. “We loved the Haversham with its vaulted, mahogany ceilings and stone fireplaces; it was really so inviting. We also thought the grounds were really pretty,” the bride says.
The bride wore a fit-and-flare gown designed by Casablanca with pearl-encrusted spaghetti straps and a V-shaped neckline. The gown included beaded lace appliqués on point d’esprit over satin. “I knew I wanted a lace gown and definitely a lace train, with some aspect of the illusion neckline,” she says. “But, when I tried on all lace it was too plain. I realized I needed some sparkle and more detail. The dress I chose was the fourth I tried on, and I knew it was perfect. I loved it.” The bridesmaids wore navy lace with champagne lining, while the men wore black tuxes.
MacLean says she’ll always cherish the memory of walking down the aisle. “It was so wonderful to walk with my dad and see all my family and friends there to share my day. It was so exciting to see Nick waiting at the end.”
The color theme featured navy, gold and raspberry. The bride’s bouquet included cool water roses and green hydrangeas, while the bridesmaids’ bouquets were a mix of lavender roses, magenta dahlias, green hydrangeas, dark blue delphinium and large cream roses.
After the ceremony, guests dined on Statler chicken, roasted pork loin, and roasted summer vegetables over risotto, along with a piece of the three-tier vanilla wedding cake with mocha filling and buttercream frosting. It was decorated with navy ribbon, Swiss dots and a mixture of loose flowers from the bouquets. “I picked this design because I wanted to do something elegant to echo the wedding theme colors,” MacLean says.
The couple danced their first dance as Mr. and Mrs. to Peter Gabriel’s “Book of Love.”
Her advice to prospective brides? “Just enjoy your wedding day and don’t get hung up on all the details. It’s hard not to, since you’ve been planning for so long, but since it goes by so fast, you have to savor it.”