Pamela Degregorio and Derek Fraser
August 1, 2009, Methuen, MA

By Pat Chaudoin

For Pamela DeGregorio and Derek Fraser of Methuen, Massachusetts, the transition to a real-life “stage” couldn’t have been more natural—both are thespians who have spent time in the spotlight. When the time came to plan their wedding day, this couple knew how important it would be to set the stage for just how they wanted their love story to be told.

“We knew we wanted it outside in summer,” says Pamela. “We wanted it stylish and elegant, but comfortable and unfussy at the same time. And we wanted a big focus to be on the food.”

Pamela credits family and friends for playing a huge part in the collaborative effort, from helping her design the invitations to arranging bouquets and centerpieces. A salad recipe from her Aunt Donna was adjusted by Green Olive Catering to serve 175 instead of the usual six. Her mom, “an amazing cook,” made and decorated the delicious, southern-style “hummingbird” cake. Several friends who have performed Shakespeare with the couple read a sonnet by the Bard. And her brother and a groomsman pitched in to take turns playing DJ during the reception.

Colorful, creative details were another important part of Pamela and Derek’s celebration. Her mother’s wedding gown, hanging from a backyard arbor, fluttered in the breeze. Flags made by the bride were waved by guests as the happy couple walked down the aisle. Poufy, blush-pink pompoms hung from the ceiling of the huge white reception tent. “As a costume designer and someone who’s worked with fabric all my life, I loved the idea of having these whimsical touches of fabric and costuming around the yard,” says Pamela. “They added lovely little pops of color everywhere.”

Pamela did not dictate anything about her bridal party’s dresses except for asking them to choose from a palette of hues she presented to them. “I wanted blush hues that were very sunny and cheerful, from soft pinks to apricot and butter yellow.”

As for the bride’s own dress, “I was looking for something with straps,” she explains. “I also wanted a dress without much beading, something light and airy, maybe a little antique looking and lacey. I found this perfect strapless gown that is part of a line Casablanca makes that they will add straps to. Another serendipitous moment!”

For her flowers, Pamela chose soft and romantic—berries and herbs combined with Asiatic lilies, roses, daisies, and ivy. The crowning touch for her hair was a wreath she made herself of woven grapevine entwined with sprigs of silk flowers and berries.

The couple’s 4 p.m. ceremony was followed by cocktail hour, which then segued into a delicious buffet dinner of Artichoke Chicken, Roasted Sea Bass, and an array of vegetarian dishes for Derek and their vegan friends.

A cotton candy machine, candy table, and time in the family swimming pool kept the little ones happy. Everyone got into a celebratory mood as Pamela’s stepfather handed out sparklers and began setting off fireworks. “The party went until midnight,” says Pamela, “with everyone dancing like wild, fireworks going off—we even had some of the bridesmaids end up in the pool with their dresses on!”

Little mistakes happened, like the microphone didn’t work properly. But they took it in stride. “Coming from our theater background, we just approached it with the attitude that something probably would go wrong, but that we would just carry on knowing no one would notice or care,” Pamela says with a laugh. “I think Derek summed it up when he said, ‘It was just so much fun!’”