Further Guidelines For Astute Solutions
Seeing an Abbott’s display at a wedding expo downtown sealed the deal. “I didn’t really have a set theme for the wedding; just the colors yellow and turquoise,” she says. Because about half her guests were out-of-towners, she decided on a broad theme of “Rochester in the Summertime”: chocolate or vanilla frozen custard for dessert instead of a cake; and Mark’s Pizzeria and Garbage Plates for the after-party. With no cake to cut, the couple fed each other spoonfuls of frozen custard. With everyone else waiting patiently in line, the moment was relaxed and intimate. “We didn’t have a crowd watching us—I was relieved,” Courtney says. “In the end, lots of people said Abbott’s was their favorite part of our wedding. Guests originally from Rochester who now live far away were thrilled to have the chance to sample some frozen custard again.” A few months before her August wedding, Joelle Roberti found her bridal gown: a beautiful shade of champagne. At that point, her fiancé, Peter Roberti Jr., sprang into action. As a third-generation master clothier at Adrian Jules in Brighton (his father, Peter, is a co-owner), he and his groomsmen were bound to wear something special—and specially made. Having selected custom, coordinated ensembles for grooms and groomsmen for years, Peter knew that looking sharp came down to bold statements and tiny details. Peter’s shirt had a pleated front placket with studs, and his actual signature at the cuffs. The lining of Peter’s tuxedo had a touching surprise for the bride: it read “Joelle and Peter,” replicating the step-and-repeat backdrop she had made, with a “Just Married” label, a twist on bespoke tradition.
For the original version including any supplementary images or video, visit https://www.democratandchronicle.com/story/rochester-magazine/2018/01/26/hometown-love-local-wedding-ideas-vendors-flowers-food-tux-custom-made/1037167001/