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Continued from page 3
Madonna's Wedding Story
Originally posted Monday July 02, 2001 01:20 PM EDT
Meticulous attention was paid to the groom's Scottish attire. Ritchie's wedding jacket, tailor-made by London's Alfred Dunhill (whom Ritchie tapped to help costume his two films), was interwoven with flecks of reddish brown and lovat green-"all the colors that you might see as you look across the Scottish moors," a friend of the couple's explains. The jacket, which was fitted in the couple's London home, was designed in consultation with the pair. "Madonna gave really good input," says the friend. Ritchie's kilt, custom-made by Britain's Scotch House, boasted his ancestral Mackintosh clan tartan. And what did the groom wear under his kilt? Apparently nothing -- as custom dictates. "I said, 'Tell me, are you going to wear it properly?' " a friend of the couple's reports. "And he said, 'Of course! I'm not a wuss!' " For the record, Rocco wore a diaper beneath his own Mackintosh kilt and miniature purse, or sporran.
After the ceremony, friends joined the newlyweds in Skibo's drawing room for champagne and toasts. Before proceeding on to dinner, Madonna threw her bouquet of lilies of the valley into the crowd and tossed her garter from a balcony. Then it was on to the castle's oak-paneled dining room, where a traditional four-piece Scottish band, occasionally playing spoons, entertained guests who drank champagne and Beaujolais and feasted on langoustines, salmon, mussels, Aberdeen angus beef, roast potatoes and red cabbage. Dessert was a caramelized profiterole cake baked by a London chef flown in for the occasion.
After the ceremony, friends joined the newlyweds in Skibo's drawing room for champagne and toasts. Before proceeding on to dinner, Madonna threw her bouquet of lilies of the valley into the crowd and tossed her garter from a balcony. Then it was on to the castle's oak-paneled dining room, where a traditional four-piece Scottish band, occasionally playing spoons, entertained guests who drank champagne and Beaujolais and feasted on langoustines, salmon, mussels, Aberdeen angus beef, roast potatoes and red cabbage. Dessert was a caramelized profiterole cake baked by a London chef flown in for the occasion.
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