After meeting through their mutual friend Lexi, Victoria “Tori” Jamieson and Patrick Kania were equally smitten, and it wasn’t long before Patrick was ready to propose to his beloved. “On Christmas morning in front of my parents’ house, Patrick got down on one knee the moment I came out the front door to meet him,” illustrates Tori of the romantic memory.

Over the course of the next nine months, the couple planned their dream day with the help of the bride’s mother and the professional guidance of their wedding planner. Tori drew inspiration from the details of her bridal gown, particularly, the blush floral appliqués, in addition to the blue tone of her sister’s vintage maid-of-honor dress that originally belonged to their mother.

The lovely color combination was first introduced in a magnificent invitation suite that showcased a hand-drawn sketch of their venue, gold-foil beveled edges, and a floral envelope liner. It was also highlighted in the ceremony décor where two grand arrangements of greenery and florals were situated at the end of the aisle, where the couple would say their “I dos.”

Tori made her grand entrance on the arm of her father who guided her down the aisle to her husband-to-be. The heartfelt ceremony was officiated by the couple’s friend Lexi who initially introduced the pair. “It felt special to have her officiate!” says the bride, who wore a frothy floral-inspired off- the-shoulder gown complemented by a classic cathedral veil. Patrick was dapper in a timeless custom blue suit, and a blush-toned boutonniere that mimicked the snowy blooms of his bride’s bouquet was pinned on top of his lapel.

“Enjoy every moment... It goes by so fast.”

For the tented alfresco reception, guests sat down for dinner at tables bedecked with florals in shades of pink, ivory, peach, yellow, and blue, set alongside candlelight and charger plates with a gilt rim. Light-blue linen napkins and glassware completed the romantic style.

Attendees noshed on a delicious menu offering “Rustic Caprese” local burrata cheese, heirloom tomatoes, focaccia croutons, basil, and balsamic reductions as well as a “Petit Filet and Halibut Duo” comprised of pommes purée, broccolini and caulini, blistered tomatoes, red wine sauce, and beurre blanc. A flavorful strawberry shortcake dessert and slices of wedding cake with lemon buttercream frosting rounded out the supper.

The newlyweds had practiced for their first dance and were glad they had taken the time to learn a special choreography. “Our first dance was exhilarating!” shares Tori. “Dancing with my father was especially touching and fun,” she adds. “Our band was amazing.” Meaningful toasts given by the bride’s father, her sister, and the groom’s best man, his brother Tyler, proved to be some of the couple’s favorite memories of the day.

Tori and Patrick were grateful that 150 loved ones came to celebrate their love and they share that they were glad they took the time to step back and take it all in during the festivities. “Enjoy every moment!” encourages the bride. “It goes by so fast.” The couple continued the merriment and set off on a mini-moon in Rhode Island to bask in the happiness of newlywed bliss.

This real wedding was originally published in the Winter 2025 expanded-digital issue of Inside Weddings magazine. 

To order a copy of the Winter 2025 expanded digital edition, visit our library of Inside Weddings digital back issues available for purchase.