Real Weddings: Jami & Renand

When Jami and Renand “hit the target” in the way they met one another.  In the spring of 2017, Jami was shopping at Target for a new laundry basket when Renand took notice. He began to shop near her to get a better view, and with his confidence he struck up a conversation with Jami. Jami, who is the director at a school, and holds a bachelors from the University of Arkansas, and masters from the University of Tennessee – Knoxville and Boston College, was intrigued. She happily exchanged numbers with Renand, and as soon as two days later, they went to the movies for their first date. They quickly became a couple. Renand is an accountant and a Sheriff’s officer, as well as an alumnus of Northeastern University. He proposed on Jami’s birthday in 2021, insisting they dress up and go to an Italian restaurant for dinner, which is Jami’s favorite cuisine. Privately, at the restaurant, Renand popped the question and in May of 2022, Jami and Renand exchanged their vows before 100 guests on a beautiful estate. Jami’s father walked her down the aisle and their daughters walked Renand down the aisle, making the event even more emotional. Jami’s older brother served as the officiant, a special honor for the bride, and a chair was decorated with flowers and a picture of Jami’s mother, who had passed away in 2007. Their lively wedding included odes to Renand’s Haitian background. Guests were encouraged to stay the night in one of the many suites at the estate along with the newly wedded couple.

Wedding Details

LOCATION: Dover, MA

TIME OF YEAR: Spring

WEDDING STYLE: sweet, quaint, classic

CEREMONY & RECEPTION: The Connors Center

MENU: For cocktail hour, passed hors d’oeuvres including a twist on a few Haitian staples: griot and pikliz on a plantain chip and Haitian beef cornets in a pastry cone, grilled pizza with goat cheese, fig jam and arugula, Maine crab cakes, Greek salad skewers, and Thai vegetable rolls. Dinner menu featured local arugula salad, boneless breast of chicken with polenta fries and garlicky baby kale, natural jus OR eggplant, goat cheese and asparagus cannelloni with charred tomato vinaigrette and petite herb salad. Signature drinks was a “Haitian Rumantic Punch” using Haitian Barbancourt rum.

DESSERT: Wedding cake

FIRST DANCE SONG: “Here and Now” by Luther Vandross and “Se Ou Mwen Vle” by Sweet Mickey

INSPIRATION: a romantic garden and an estate wedding vibe

SPECIAL FEATURES: a harpist played live music during the whole wedding; 

HONEYMOON: Paris, Nice and the French Riviera, France and Monaco

COLORS:

Vendors

• Photographer: Flavio D. Photography
• Florist: Sydney Smith Design
• Wedding Planning Services: Sabrina Ely with Defined Luxe Events
• Ceremony & Reception Venue: The Connors Center at Boston College
• Officiant: Keith Lewis
• Cake Designer: Luna Sweets
• Lighting: DJ iET
• Rentals: Beyond Party Rentals
• Music: DJ iET and harpist Lizary Rodriguez
• Print Materials: The Confetti Home
• Makeup Artist: Somoina Bridal Makeup
• Hair/Salon: Beauty Lounge by Lex
• Bridal Gown: Martina Liana
• Bridal Shoes: Badgley Mischka
• Bridesmaids Dresses: Bella Bridesmaids
• Groom & Groomsmen: Merian Brothers