Guests were greeted with a pre-ceremony welcome cocktail of Kevin’s infamous house-made limoncello in rustic handled mason jars that featured the Human Rights Campaign Equality sticker. They later were washed out, inserted with an apple cider scented Yankee Candle and given to guests as a favor.

Each groom wore a handsome black suit and white shirt from Men’s Wearhouse, paired with the same patterned ties in contrasting colors. “They were great to work with,” notes Pete of the menswear empire.

Their black-clad wedding party consisted of their brothers as their best men, plus two women for their attendants. “The ladies were allowed to wear any type of dress they wanted, as long as it was black,” says Kevin. “Our only rule was that they had to look fabulous.”

Each groom walked down one side of the water lily-filled reflecting pool, escorted by their mothers. They came together underneath the rock-walled pergola, held up with massive, not-quite-crumbling marble columns that hinted of the location’s authentic history.

Their simple non-faith based service incorporated friends reciting readings and an exchange of self-written vows and rings.

Neither wears a lot of jewelry, so the handsome duo opted for a sleek titanium band with a black onyx band around the middle. “It is simple, masculine and indestructible,” says Pete.

The feeling of being married set in as the couple walked, hand-in-hand, from the ceremony site to the reception, held at the property’s carriage house. “My face hurt from smiling so much!” exclaims Kevin. “It was a great feeling of ‘we did it’ and throughout the afternoon and evening there was a sense of accomplishment, gratitude and overall joy.”

Inspired by New England’s fall foliage, the floral design consisted of red and orange gerbera daisies, mums, roses, fiddleheads and calla lilies. Each female carried a bouquet that later served as the reception’s centerpieces, and the groom’s boutonnieres were made of a simple orange rose on their lapel.

Tucked inside the Italian garden lies the Codman Estate Carriage House, where guests were escorted to immediately following the ceremony. Its rich wood paneling and rustic ambiance sets the tone for an affair boasting of casual elegance. Warm shades of pumpkin, chocolate brown and celadon green intermingled with pops of hot pink as the décor’s color scheme. Circular lanterns, in clusters of three to four, kissed the wood-beamed ceiling as tables were lined with linens and highlighted with collections of votive candles. The perfect weather beckoned the crowd outside, and they were accommodated with six tables overflowing into the manicured lawn, where metal lanterns lined the brick wall of the estate, twinkling with candles as the sun set.

Two labyrinthine libations were served as the signature cocktails and were offered to guests by eager-to-please wait staff as they entered the carriage house. The first choice was Adam and Steve’s Forbidden Fruit, an apple cider with a bite thanks to the Knob Creek Bourbon and a floater of ginger beer. Their second option was Peter Peter Pumpkin Eater, a pumpkin-spiced martini meticulously mixed with vanilla vodka and pumpkin spice schnapps.

For those with simpler taste buds, they had an array of five types of wines and five different beers.

Keeping with the cocktail party vibe, guests nibbled off of passed plates of maple roasted scallops and water chestnuts wrapped in bacon with a warm maple dip, crisp wontons with sesame-crusted tuna, wasabi aioli and sweet chili relish, thinly sliced beef tenderloin crostini with mushroom relish and horseradish cream, garlic bruschetta with Cannellini bean spread, fire-roasted peppers and Portobello mushrooms in a balsamic glaze, and an almond-crusted chicken with a spicy orange compote.

They also offered a risotto station, where guests were given a martini glass filled with creamy risotto and their choice of savory toppings: chipotle barbecue chicken, grilled tomato salsa, caramelized onions, wild mushroom sauté, gingered ratatouille, Parmesan regianno, house-made buffalo mozzarella, lemon asparagus salad, sautéed garlic shrimp and pulled smoky beef.

A granite boardwalk contained a decadent display of cheeses, from mold-ripened bleus (Hubbardston) to creamy goat milk cheeses (Coach Farms goat milk cheese), carefully crafted cheddars (Grafton Village cheddar) to the trademarked Terentaise alpine cheese from Thistle Hill Farm, and more. Fresh berries, red and green grapes, dried fruit, spiced nuts, fancy crackers, Parmesan breadsticks and sliced baguettes sprinkled the cheese display as guests tried various fromage flavors.

Tiers of tasty treats by artisanal bakery, Kickass Cupcakes, made up their cupcake pyramid: chocolate mochiatto cupcakes with a gooey caramel center, topped with espresso beans, a lucky lemon cake made of luscious flavorings and candied ginger with fortunes ranging from sweet “You look fabulous,” to snarky “Today is not your lucky day and tomorrow doesn’t look good either,” and The Green Monstah which was chocolate cake with a rich beer ganache center topped with Sam Adams Cream Stout frosting and caramel completed with a small Boston Red Sox Flag.