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Jessica Kosowski & Adam Zandan
July 25, 2009
Linden Place, Bristol, RI

ABOUT THE COUPLE

How they met:
Adam and Jessica met while each was out in Providence one night with their friends. Adam told Jessica and her friends that he would be able to predict what jobs each of them would have in the future just by their answering three questions. After Adam figured Jessica was going to be a white water rafting guide in Africa, he asked for her phone number.

How he proposed:
Adam took Jessica to New York City and after spending the afternoon getting lunch and walking around the city (with a stop at Macy's giant shoe department), Adam proposed while overlooking Times Square.

Bride's occupation: Jessica is the Assistant Managing Editor for News and Online at The Sun Chronicle.

Groom's occupation: Adam is a regional sales manager for Draka Cableteq USA.

THE CEREMONY

The ceremony:
St. John the Evangelist Church, Attleboro.

The gown:
The bride wore a diamond white, strapless Alencon lace gown, adorned with beading and pearls that featured a chapel-length train.

The bouquet:
A hand-tied bouquet of cream and light pink roses, cream hydrangea and white lisianthus.

THE WEDDING PARTY

Maid of honor:
Suzanne Araujo, cousin of the bride

Best man:
Justin Zandan, brother of the groom

Bridesmaids:
Lauren Coggeshall, Jennifer Leary, Christine Leete, Jessica Mooney, and Kat Wasiuk, all friends of the bride, and Deborah Zandan, sister-in-law of the groom.

Groomsmen:
Rick Costantini, Glenn Newman, Geoffrey Preston, and Bryan Provencher, all friends of the groom, and Sean Zandan, brother of the groom.

Flower Girl: Maia Ferrone, niece of the bride.

Ring Bearers: Dylan Ferrone, nephew of the bride.

THE RECEPTION

Number of guests:
140

The reception:
Linden Place, Bristol, R.I.

The cake:
The four-tier cake had alternating chocolate and vanilla layers with alternating chocolate and bavarian cream filling between the layers. It featured fondant frosting and was adorned with green ribbon on the base of each layer.

First song:
"The Way You Look Tonight" by Frank Sinatra.

The menu:
For hors d'oeuvres, the menu featured bacon wrapped sea scallops, carmelized onion and fig puff pastry pizzas , miniature spring rolls with mango sauce, polenta squares with oven roasted tomato, pesto and parmesan ribbon, miniature wild mushroom and feta tartlet, domestic and imported cheeses with crackers and crisp vegetable crudites.

For dinner, the guests were served sliced tenderloin with a balsamic reduction, chicken breast filled with artichoke, red pepper and parmesan cheese and pasta primavera. Each meal was served with a mozzarella and tomato salad.

What made the day unique:
The day was unique in that it was perfect from start to finish. The couple also created their own wedding programs that were a four-page newspaper section. All the guests were surprised to see them and enjoyed reading up on the day's planned events.

Most touching moment of the day:
The entire day was special and memorable - especially the speeches delivered by the bridal party. Each bridesmaid and groomsman went to the front of the room, with the best man delivering his speech and the bridesmaids each speaking to the bride and groom.

Honeymoon destination:
Maui and Kauai, Hawaii.
















Ceremony location:
St. John the Evangelist Church

Reception location:
Linden Place

Photographer:
Joseph Prezioso

Cake designer/bakery:
Something Different Cake Couture

Caterer:
Simply Devine

Florist/floral designer:
Country Thyme Florists

Hair stylist:
Jen at LaCave Salon

Music for the ceremony:
Sheryl Walsh

DJ or band:
DJ Luis Mota, Xtreme Sounds

Officiant:
Rev. Michael Dunn

Bridal fashions:
Bridal and Gift

Bridesmaids dresses:
Ana's Bridal

Tuxedo shop:
Men's Warehouse

Transportation:
Celebrity Limousine

Videographer:
Andrew Nordstrom

Jewlery:
Alton Jewelers

Stationery/invitations:
Artcraft Company

Programs:
The Sun Chronicle