ABOUT THE COUPLE

How they met:
Brian and Kimberly knew each other their whole lives. Kimberly's mother, Carol, grew up with Brian's mother, Victoria, in Bristol, R.I. They went to elementary through high school together and remained close friends for almost 60 years," Kimberly said. Brian and Kimberly lost touch over the years, and reconnected at their mothers' friend's annual clambake when she moved home from Washington, DC, in 2008. "Our mothers sat us next to each other, and the rest is history!" Kimberly said.

How he proposed:
After a long week in October, Brian surprised Kimberly with a weekend trip to one of their favorite places, Loon Mountain in Lincoln, N.H. On that Saturday morning, Brian told her to get ready for a gondola ride to the top of the mountain to see the foliage. "I had no idea what he had planned. We got to the top of the mountain and hiked to a spot in the sun - at the top of Big Dipper, one of our favorite trails. All of a sudden, Brian got down on one knee and asked me to marry him. I was shocked and of course, I said yes!" Kimberly said. She also said that now, when they go to Loon Mountain to relax or go snowboarding, they make a special trip to Big Dipper, where they got engaged.

Bride's education and occupation: Kimberly studied print journalism at The American University in Washington, DC, and graduated in 2005. When she moved home in 2008, she was accepted into the Rhode Island Teaching Fellows program. Kimberly works as a Special Education English teacher at Central Falls High School.

Groom's education and occupation: Brian studied English at Tufts University, graduating in 1998. He then returned to school and graduated from Boston University in 2005 with a master's degree in mechanical engineering. He is a Project Manager at Covidien in Mansfield.

THE CEREMONY

The ceremony:
The couple was married at Our Lady of Mt. Carmel Church in Bristol, R.I., the church Kimberly's family and Brian's mother grew up in.

The gown:
Kimberly wore a white silk and cotton faille fit-to-flare gown from the Vineyard Collection at Priscilla of Boston. It featured buttons down the entire back of the gown and a tulle insert at the train.

The bouquet:
Kimberly carried a circular, hand-tied bouquet of white hydrangea and garden roses. The bouquet was wrapped with ivory ribbon and secured with gold pins.

THE WEDDING PARTY

Maid of honor:
Nicole Daniello, sister of the bride, served as matron of honor.

Best man:
Christian Santaniello, a childhood friend of the groom, served as best man.

Bridesmaids:
Cristina Cataldo, sister of the groom, of Wrentham; and Priti Patel and Jessica McLean, both college friends of the bride.

Groomsmen:
Bradford Crevier, cousin of the groom; and John Belyea and Timothy Sheridan, both childhood friends of the groom.

Junior Bridesmaids:
Arianna and Gianna Centazzo, and Hannah Daniello, nieces of the bride.

Flower girl:
Gabrielle Daniello, niece of the bride.

Ring bearer:
William "Liam" Sheehan, nephew of the groom

THE RECEPTION

Number of guests:
215.

The reception:
The reception was at the Newport Yachting Center in Newport, R.I.

The theme: Kimberly and Brian's wedding had a nautical theme.

The cake:
The cake was simple and elegant, three tiers of almond-flavored cake with buttercream filling. "The piping was made to look like rope, which tied in our nautical theme," Kimberly said. She also reports their cake topper was simple, too - a K, B and a knot in between the two letters, all made out of gold wire.

First song:
Kimberly says their first dance was to "You are the Best Thing" by Ray LaMontagne. "The song is about your perfect match. The words hit home for us," she said.

The menu:
For hors d'oeuvres, the menu featured grilled lamb chops, chilled jumbo shrimp, margarita pizza, petite Chesapeake Bay crab cakes and a special native shellfish raw bar. The salad station featured classic Caesar salad, a local tomato, fresh mozzarella and basil salad and organic field greens. The carving station featured herb-encrusted prime rib of beef, and the short plate station featured herb roasted chicken breast, pan-seared local bass and seared Georges Bank sea scallops. They also featured a late night snack of beef sliders with truffle aioli.

What made the day unique:
"We wanted our guests to enjoy the food, music and view of Newport harbor. The weather on our wedding day was absolutely perfect, which made it easy for our guests to enjoy the beautiful views of Newport Yachting Center. Our reception was located right on the water. Many of our guests spent the majority of their time outside on the Adirondack chairs," Kimberly said.

Most touching moment of the day:
"I cried during my vows. It really was the happiest day of my life," Kimberly said.

Honeymoon destination:
Nice, France. "Our honeymoon was extended after our flights home were cancelled due to Hurricane Irene," Kimberly said.