Newlyweds Jennifer and Jayson Spezza (Giovanni)
Spezza and his groomsmen—brother and best man Matthew Spezza, ushers Ray Emery, Brian McGrattan, Andy Chiodo, and Jason Snell—were dressed classically in simple black suits.
Police blocked sidewalks and stopped traffic as bride Jennifer Snell pulled up in a vintage Silver Cloud 1957 Rolls Royce. Her maid of honour, Rachelle Aldrich, and bridesmaids Amy Fulco, Shannon Mills, Charlene Mills, and Michelle Spezza, in striking black strapless dresses, had arrived just before.
The bride, who wore an off-white, strapless dress with a skirt of soft ruffles and a long train, entered the church with her father, Douglas Snell.
The bride and groom recited traditional wedding vows with psalms and readings during the ceremony. Richard Valente, co-owner of Fratelli restaurants, said the ceremony had a lot of nice touches.
"There was a lot of emotion, and the priest, Msgr. Pat Powers who presided over the ceremony, had everyone cheering at the end with their amens," said Valente, a friend of Spezza. "The couple are in love, so it's all good."
It was a private 45-minute ceremony but by the time the bride and groom emerged, with the cathedral bells chiming, about 200 fans were waiting to snap photos of the happy couple. The newly weds stood at the top of the church steps, smiled, waved, and kissed, giving the fans the moment they had been waiting for. Everyone clapped and cheered.
Plenty of recognizable faces were in the crowd. Many of Spezza's teammates both past and present attended, including former Boston Bruins’ hockey legend Bobby Orr and Senators owner Eugene Melnyk.
After the ceremony, the wedding party and family members returned to the couple’s Island Park Drive home for photos, before attending the evening reception at the National Gallery of Canada. The new Mr. and Mrs. Jayson Spezza received the guests with their bridesmaids and groomsmen and handed out large gift bags.
Tulips & Maple catered the evening's seven-course meal, which included veal as the main dish. The wedding cake, by pastry chef Joe Calabro from Pasticceria Gelateria Italiana, included five tiers and was over three feet high. It was adorned with approximately 170 white flowers, such as roses and hydrangeas, which were placed in between each tier and on top.
