After a year of traveling between Washington, D.C. and New York City to see his long-distance love, Guy Filippelli realized he couldn’t imagine living without Raina Dieterle. "At one point, I realized how much better I felt when she was by my side, and that was it," shares Guy of his decision to propose. So, on a very special weekend getaway, he gamely popped the question. "We woke up in our little log cabin to the first huge snow storm of the season, and it was absolutely magical," effuses Raina. "Everything around us was covered in snow – it looked like a picture postcard. After the most perfect day, Guy proposed in the cabin before we headed out to the most decadent meal we have ever had. It could not have been more romantic!"
Though the couple initially considered eloping to Italy, a place they both have lived and loved, they selected a setting much closer to home. "We decided it was perfect to get married in the Hamptons because it was where we met,” Raina reveals. “Plus, it’s a very special place for my family because my parents also met there 38 years ago.” A beautiful vineyard reminiscent of the breathtaking landscape of Tuscany was the couple’s selection for venue, and Raina – herself a wedding consultant – began planning the perfect day. "My biggest priority was to stay out of her way and allow her to work her magic," muses the groom of his talented bride.
And magical it was. The bride, a beaming vision in a flowing, strapless gown, carried a snow-white bouquet of roses as she made her way down a natural grass aisle. Surrounded by a dreamy color palette of peach, ivory, and taupe with accents of charcoal and navy, the couple exchanged "I dos" in a Jewish ceremony to reflect Raina's heritage. Birch poles and rustic stone pots formed the chuppah, while silk chiffon billowed in the air. Delphinium, Queen Anne’s lace, and peach garden roses added a rustic, romantic note.
Many Italian elements were brought in to reflect the groom's cultural background as well. "We had little sayings in Italian on the ceremony program and paperie," notes Raina. A Tuscan-style buffet of delicious Italian cheeses, breads, and antipasti kicked off the cocktail hour, after which guests plucked their seating cards from wine barrels topped with succulents. Linen-covered tables featured apricot garden roses mixed with ivory and cream blossoms in fluted vessels of mercury glass. Menus with letterpress-print in Italian rested upon chargers composed of distressed wood, setting the tone for the familial four-course meal to follow.
A dolce Italian dessert buffet of biscotti and Jordan almonds was complemented by the traditional Italian wedding cake, Torta Millefoglie – plus a very special twist. "A Torta Millefoglie is a sheet cake, but I sent the caterer photos of a tiered design that I liked,” Raina explains. “On the day of the wedding, the baker had a surprise for us – he had made a separate wedding cake based on my inspirations!” A pair of peach sugar flowers so lifelike they could have been mistaken for real blooms topped three creamy white tiers, each layer enveloped by soft peach ribbon. "It was so beautiful and such a fabulous surprise," raves Raina of the towering sweet. Another development kept carefully underwraps was a special gift for the groom. "Since Guy loves Frank Sinatra, I had a very popular Sinatra singer come in from Rhode Island to perform at the wedding," reveals Raina.
To commemorate the event, custom-made Rampini wine stoppers were flown in from Italy to be distributed as favors. Each hand-painted gift was packaged by hand and topped with a ribbon and beautiful label. All of the lovely details of the day were reflective of the bride and groom, but most important was the atmosphere of joy and delight. "Remember that the couple sets the tone for the wedding,” advises Raina, “and we both thoroughly enjoyed every moment of our day!" Her happy Guy completely agrees. "I wouldn't change a thing,” he says. “It was absolutely perfect."