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SUBMIT YOUR ANNOUNCEMENT
Wedding Announcement
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LINKS
The Sun Chronicle Home Page
The Foxboro Reporter Home Page
Julie Flood & Justin Obbagy
August 16, 2008
Linden Place, Bristol, RI

ABOUT THE COUPLE

How they met:
The couple met in Washington, D.C.

How he proposed:
Justin arranged a scavenger hunt to the place where the couple first met, as well as other places they had first dates. He then proposed at home by tying the ring to their cat's collar.

Bride's occupation:
Julie is employed as a nutritionist at a food and nutrition consulting firm, N. Chapman Associates, Inc.

Groom's occupation:
Justin is a senior consultant for BearingPoint.

THE CEREMONY

The ceremony:
The ceremony was held in the garden at Linden Place in Bristol, R.I.

The gown:
Julie wore an ivory lace gown with crystal and pearl beading by Watters, and a finger-trip veil with lace trim.

The bouquet:
She carried a hand-tied bouquet of white hydrangea, white Asiatic lilies, stephanotis, lisianthus, white freesia and hypericum berries wrapped in ivory ribbon.

The theme: The theme was natural, rustic elegance. The couple used a tree motif on our stationary, which was inspired by the beautiful trees on the property of Linden Place.

THE WEDDING PARTY

Maid of honor:
Laura Flood, sister of the bride.

Best man:
C.V. Howe, a life-long friend of the groom.

Bridesmaids:
Eliza Obbagy, sister of the groom; Penny Billington, Laura Brown, Kimberly Hyde, Nicole Zannino, friends of the bride from college and Katie Leahy, a friend of the bride from graduate school.

Groomsmen:
Adam Piper, friend of the groom from high school; Sean Cain and Adam Clavelle, cousins of the groom; David Buckman, Jarad Paranteau, Addison Smith, friends of the groom from college.

THE RECEPTION

Number of guests:
100

The reception:
The carriage house at Linden Place in Bristol, R.I.

The cake:
The cake was a 3-tier vanilla cake with butter-cream frosting and decorated with green leaf detailing. The couple also used a small tree as a cake topper.

First song:
"God Bless the Broken Road" by Rascal Flatts.

The menu:
The couple chose a menu that reflected fresh and seasonal foods that had been grown in Rhode Island. Hors D'oeuvres included stuffed cherry tomatoes, baby crab cakes, baby lamb chops, and chilled shrimp. Entrees included a Statler breast of chicken stuffed with spinach and Vermont goat cheese, roast tenderloin of beef, and vegetable napoleon served with roasted local vegetables. We also served Avery beer from Boulder, Colo., a micro-brewery at which our best man is director of marketing.

What made the day unique:
The couple's day was made special by having so many family members and good friends in attendance to celebrate with them. They had many guests from out-of-town, and they enjoyed featuring local vendors and products that were uniquely Rhode Island - right down to the miniature coffee ice cream cones served during the reception.

Honeymoon destination:
Ti Kaye Resort on St. Lucia
















Ceremony location:
Linden Place, Bristol, R.I.

Reception location:
Linden Place, Bristol, R.I.

Photographer:
Michelle Caucutt, Boston, Mass.

Event coordinator:
Colleen Kimmel, Classic Weddings - Day of Coordinator, Franklin, Mass.

Cake designer/bakery:
Rose Gianopoulos, Cakes by Rose, North Attleboro, Mass.

Caterer:
Blackstone Caterers, Middletown, R.I.

Florist/floral designer:
Village Arts and Flowers, Walpole, Mass.

Hair stylist:
New Leaf Salon, Bristol R.I.

Music for the ceremony:
Bruce Lewis, Piano by Bruce, Sharon, Mass.

DJ or band:
Pauline Pinto, Moondance Productions

Officiant:
Donna Mirto

Bridal fashions:
Terry's Bridal, Norwood, Mass.

Tuxedo shop:
Brooks Brothers

Wedding stationery/invitations:
Our invitations were created by Cindi Handloff, an artist from www.etsy.com. All other stationary was designed by the bride.