Brooke Fetzer and Charles Macon are your quintessential high school sweethearts. They met their sophomore year at the boarding school they both attended—St. George’s School— in Middletown, R.I. and began dating as seniors.

After graduation Brooke headed to her native New York to attend Colgate University and Charles left for Connecticut College to pursue his passion for sailing. After a one-year stint, Charles joined Brooke at Colgate.  Following graduation, they moved to Boston and two years later they were engaged.

“We were in our apartment on a Sunday night watching a Red Sox game,” Brooke recalled. “He told me that he wanted to show me something he had purchased that weekend with his friend.” An avid fisherman, Charles secretly had the ring hidden in a box for one of his gaming tools and coyly pulled it out. Brooke said “Yes,” and they uncorked a bottle of wine, called their families and friends with the good news, and soaked it all in.

After celebrating with two engagement parties—one in New York with Brooke’s loved ones and one in Boston with Charles’—Brooke was lavished with two bridal showers—one in Greenwich, Conn. and another in Boston. She later packed her bags for a three-night bachelorette party on Nantucket with 15 of her best friends; Charles spent two nights on the Cape with his and later relished in, what they came to call, the “B & C Prenup Cup,” a mini regatta the day prior to the wedding for all of the men.

Wanting to return to a place “where we met and started our relationship,” Brooke and Charles chose St. George’s School Chapel for the ceremony. She donned a strapless Carolina Herrera gown in ivory and he, the classic Newport look: a navy blazer, shirt, tie and khakis. The cocktail hour and reception were held at the New York Yacht Club in neighboring Newport, where Brooke’s father and Charles are both members. “We just have a lot of very special memories in Rhode island,” Brooke reminisced.

Passed hors d'oeuvres of lobster rolls, mini grilled cheese sandwiches, sliders, scallops wrapped in bacon, and chilled jumbo shrimp sustained the guests as they basked in the view of the ocean. For the reception, everyone moved into a tent. The décor followed suit with the rest of the nautical theme, complete with blue and green fabric panels draped overhead, oversized paper lanterns, and sandbox filled with hand-scribed, scallop shell place cards. Hurricane lanterns with lit pillar candles and a bounty of white hydrangea and sea grass acted as the centerpieces on the random mix of long banquet-style and square tables.

Dinner included spinach and goat cheese salad drizzled in pomegranate-champagne vinaigrette and a main course of filet mignon, crab cakes, truffled mashed potatoes and vegetables. A nine-piece band set the mood for a packed dance floor biding the guests time to make room for the dessert: “strawberry shortcake, sort of,” recalled Brooke. “Our wedding was the most magical moment of my life; a great deal is due to our family and friends who were there to love and support us.”   

After the wedding, Brooke and Charles chose to relax in the Caribbean and went on a two-week honeymoon at the renowned Cap Juluca resort in Anguilla.

Written by Jessica Latimer