The Wedding of ...
Jennifer LoCascio & Eric Belth
Ceremony & Reception: Harbor Club at Prime,
Gown: Romona Keveza
Tux: Jos A. Bank
Bridesmaids: Nicole Bakti, Jenny Yoo, Adrianna Papell
Photographer & Cinematographer: Angel Project Photography,
Makeup: Makeup by Cherise,
Hair: Maria DeRogatis
Florist: Flowers By Burton
Cake: La Bonne Boulangerie
Band: Hank Lane Music
Chic Waterfront Venue
I met Eric in high school, but we were just acquaintances. The summer before my senior year of college, we ran into each other at a local bar and reconnected. We hung out numerous times that summer and eventually Eric asked me to dinner in Manhattan. We’ve been together ever since and now I am a pre-kindergarten teacher and he is a sales director.
Living together in Long Beach, I always drive Eric to the train station on my way to work. After I dropped him off one Friday, he secretly went back home to prepare his proposal! He decorated our apartment with flowers, balloons, and a framed photo of us. When I got home after work, I saw the decorated apartment and Eric asked me to marry him. Later, he invited our friends and family to celebrate.
We wanted a waterfront venue and after my parents enjoyed a meal at Harbor Club at Prime, they suggested we check out the venue. We loved the picturesque view of the harbor, the chic and modern rooms, and the amazing cuisine. Working with Harbor Club was fantastic from start to finish. Their list of preferred vendors made everything so easy. Rae Marie Renna, the general manager, and James Lombardo, our wedding coordinator, helped us plan every detail. Sue Calabria, my bridal attendant, became my “second mom” for the day. She was even able to get onto one of the yachts docked right outside for photos! The staff exuded so much confidence and positivity throughout the whole process.
Our ceremony was on Harbor Club’s back deck, overlooking the Huntington Harbor. The best man’s older brother, Rory, officiated and Eric and I wrote our own vows. As a symbol of unifying our marriage, we also did a special sand ceremony. We received so many compliments on our cocktail hour. Our guests went crazy over the patron shooters mixed with pomegranate and lemonade. We had everything from a chef-prepared mac and cheese bar and sushi bar to a meatball station and my personal favorite, the NYC station with classic hot dogs, soft baked pretzels, and French fries. We had all kinds of hors d’oeuvres; I especially loved the chicken and waffle bites.
The sleek design of the ballroom, including an entire back wall of windows, called for a “less is more” approach to decorating. Our color scheme was blush, ivory, and various shades of gray. The table centerpieces were clear trumpet vases filled with white orchids and blush and ivory roses. Each centerpiece was surrounded by silver mercury votive and rose petals.
Dinner started with a duet plate of warm goat cheese salad and gnocchi in parmesan-white truffle sauce. For the main entrée, guests chose Scottish salmon in Dijon cream, roasted chicken with wild mushrooms, filet mignon with fingerling potatoes, or seared duck breast in a citrus glaze. Our four-tier chocolate and vanilla wedding cake with cannoli filling was delicious, as well as the passed desserts such as donuts and fried Oreos.
We spent most of the night on the dance floor, thanks to our amazing band! As a surprise for our guests, the bar-back mirror transformed into a projection screen and we were able to view world championship pay-per-view boxing. We enjoyed more cocktails and late-night snacks such as chicken tenders and chips with guacamole. As guests said goodbye, we gave out mini wine bottles for our favors.
Thank you to our bridal party, officiant, family, and friends for their support and contribution. Thank you to the Harbor Club staff, especially to Rae Marie and James for doing an amazing job coordinating a flawless day and to Sue for putting me at ease all evening. Above all, this fairytale wedding would not have been possible without the help of our wonderful parents.