Jerome Jacob Zachariah, son of Mr. and Mrs. Jacob Zachariah of Redwood Valley and Nadia Francesca Nocera, daughter of Mr. and Mrs. Michelangelo Nocera of Hope, R.I., were united in Holy Matrimony at 11 a.m. Saturday, Aug. 1, 2015, at St. Mary’s Catholic Church in Cranston, R.I. The nuptial Mass and the wedding ceremony were officiated by the Rev. Father Dominic Izzo, from Rome, Italy and the Reverend Father Damian Higgins, The Abbot of Holy Transfiguration Monastery in Redwood Valley. The wedding ceremony incorporated Roman Rite and ancient Syrian Rite traditions. Groom tied the Knot/Thali, a gold heart pendant with cross, made of 21 beads of three and seven each, representing Holy Trinity and seven Sacraments, around the neck of the bride, professing the permanency of marriage. Crowning of the couple followed.
After the wedding, luncheon, cocktail gathering, dinner and reception were all in the Crown Plaza hotel in Cranston.
Mr. Simon Panosh of Seattle served as Best Man. Dr. Adriana Nocera, sister of the bride, served as Maid of Honor. Dr. Jerusha Zachariah, sister of the groom served as one of the bridesmaids.
Groom graduated from Ukiah High where he was scholar athlete and member of the varsity football and wrestling team. He attained a bachelor’s degree in neuroscience from Brown University, Providence, Rhode Island while wrestling at 197 pound weight division, and a master’s degree in Anatomy and Pathology from Drexel University, School of Medicine, where he is currently studying medicine. The bride graduated from Scituate High in Rhode Island as the valedictorian. She graduated from Brown University with a Bachelor Degree in Biology, and from New York Medical School in Valhalla, N.Y. with an M.D. She is a Surgical Resident in Hahnemann University Hospital in Philadelphia.
Cochon Volant BBQ Smokehouse
Where: 18350 Sonoma Highway, Sonoma
When: 11 a.m.-9 p.m. Thurs.-Sun.
Reservations: (707) 509-5480, cochonvolantbbq.com
Cuisine: Barbecue, American
Price: Moderate, entrées $10-$26
Corkage: no fee
Summary: Almond wood-smoked barbecue covers the tasty basics of good ribs, brisket and pork, with a few surprises like a first-rate catfish sandwich, mild Sonoma style sauces and boutique beer and wine.