Young – Capomazza di Campolattaro

Toni Michelle Young and Stefano De Ruggero Capomazza di Campolattaro met through a mutual friend the summer before Hurricane Katrina. The two sat at a table while they were out on the town and talked like they had known each other forever.

On September 27, 2008, Stefano planned a beautiful candlelight dinner at his house in Oxford for his proposal to Toni. It was a very exciting weekend because the presidential debate was going on in Oxford and Ole Miss had just defeated the University of Florida in football.

The rehearsal dinner was held on Thursday, May 6, 2010 at the New Orleans Country Club. Roasted eggplant crêpes with ricotta tomato basil filling; turtle soup; filet with marchands de vin and béarnaise, garnished with rosemary new potatoes; and sautéed asparagus and carrots were served at the dinner. For dessert, dark chocolate pyramids with white chocolate ganache and raspberry sauce were served.

The Jimmy Maxwell orchestra played at the rehearsal. Floral arrangements were created and arranged by Steve Baker. The dining room table featured silver Revere bowls filled with gardenia bouquets. Silver twinkling votive candles were placed on top of ivory damask linens, and silver napkin rings completed the ambiance.

The next evening, Friday, May 7, Toni and Stefano wed in the beautiful St. Patrick’s Church.

Toni walked down the aisle in a cloud-like strapless gown designed by Vera Wang. Her ivory silk organza strapless gown featured a bodice accented at the waist by a grosgrain sash tied in an origami bow. The A-line skirt featured a sweeping train, which was artfully bustled for the reception. Theresa Camet did Toni’s makeup and Linzy at Charlotte Williamson Salon did her hair. Toni held phalaenopsis orchid sprays that were also arranged throughout St. Patrick’s church.

The bridesmaids wore strapless Badgely Mishka black dresses with a wrap tied in a French knot. The dresses were purchased at Town and Country. Amanda Sutherlin served as maid of honor.

Stefano was dressed impeccably in Brooks’ Brothers tails. The groomsmen wore tails from Perlis. Carlo L.

Capomazza di Campolattaro, Stefano’s father, and Carlo E. Capomazza di Camplolattaro, Stefano’s brother, served as the best men.

Meade Wenzel created the floral arrangements centered around the colors of the beautiful stained glass above the altar. Burgundy peonies, rose lilacs, blue tweedia, brasillia and cream roses combined to provide a contrast of shades against the white wedding gown. Located on the altar and pew ends were shades of white flowers.

The reception was held immediately after at The New Orleans Country Club. At the reception, candles outlined the steps leading the way to an indoor garden created for dancing. Guests encountered an antique bird bath filled with masses of white hydrangea, roses, lilies, gardenias, phalaenopsis orchids and peonies.

In the ballroom, white iron and rust containers held white flowers that topped the tables and mantle. Vine roses were arched above and over the doors that led to the seafood buffet.

The New Orleans Country Club catered the reception and the fabulous food included: a sushi action station with fresh big eye tuna; fresh Maine lobster with steamed shrimp on a large ice sculpture with lemon butter, cocktail and remoulade sauces; and buck head angus beef tenderloin, served with béarnaise sauce, marchands de vin, horse radish sour cream sauce and warm rolls.

A six-tier almond amaretto wedding cake layered with almond butter cream was created by Zoë’s Bakery. The cake was covered with white fondant and was intricately decorated with a delicate pattern of love designs. The base of each tier featured pearlized fondant ribbons with pearl beading. The cake was topped with handmade sugar flowers that cascaded down the cake.

The groom’s cake was three-tiers of squares stacked at different angles in chocolate with chocolate butter cream filling. The cake also featured chocolate ganache and fresh Louisiana strawberries flowing down the side.

“Super T” Revue played at the reception and Toni and Stefano had their first dance to “At Last.”

Caroll Grevmberg of Grevy Photography did the photography for the wedding while Bob Eutsler photography served as videographer. Toni and Stefano provided a photo booth at their wedding for their guests and many took pictures and placed them in the wedding guestbook with a cute note for the couple.

Toni and Stefano honeymooned in Watercolor, Fla., for a week and stayed in the Watercolor Inn. They currently live in Oxford, Miss. but would like to have a home in New Orleans in the future. They currently own a salon and spa and Stefano is also a real estate developer and general contractor.

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