The Wedding of ...
Erica Rizzo & Matthew DeLorenzo
Ceremony: Maria Regina Catholic Church
Reception: Harbor Club at Prime,
Gown: Paloma Blanca
Bridesmaids: Sorella Vita
Tux: Calvin Klein
Photographer: Angel Project
Cinematographer: EXO Photography & Cinematography
Makeup & Hair: Lumara Salon & Day Spa
Florist: Flowers by Burton
Cake: La Bonne Boulangerie
DJ: Barattini Productions
Limo: Camelot Speciality Limos
Modern Waterfront Wedding
My sister Natalie and Matt’s brother Mike were dating for about six years before Mike proposed. Prior to their engagement, Matt and I knew each other but not well. I am a paralegal and he is a bond trader. Once Natalie and Mike began planning their wedding, with me as maid of honor and Matt as best man, Matt and I realized how much we enjoyed each other’s company and began dating.
A year and a half later, as a surprise, Matt booked me a massage. When I got back to our apartment after the massage, he had a three-course dinner prepared. While we were eating, Matt brought out a stack of photos he had picked up for me. As we were going through the photos, I came across one where he had glued a rhinestone on my finger and a veil on my head! I just started crying. He got down on one knee and proposed. Somewhere in all of that, I said yes!
The waterfront location of the Harbor Club at Prime immediately caught our attention. We loved the clean, modern look of the venue and felt confident in the quality and service they provide. Working with Angela Kirshak, the senior event specialist, and Rae Marie Renna, the general manager, was very natural and comfortable. They were always available to go over ideas and details, which made everything easy for us. When we hit a snag with our shuttle service on the day of the wedding, Harbor Club at Prime arranged for shuttles from the venue and alternate transportation for our guests.
We had a Catholic ceremony at our church nearby. Matt’s Uncle Anthony and my Aunt Jeanine did the readings at our ceremony. As a special gift to us, Matt’s cousin Nick also sang “Ave Maria” by Schubert.
Guests were greeted at our cocktail hour with an option of Prosecco or a margarita in a mini Patron bottle! Some of our favorite passed hors d’oeuvres were the mini chicken and waffles, beef tartare, and chilled lobster with grapefruit and avocado. We had live-action food stations such as the sushi station and the seafood bar, where the chefs rolled the sushi and displayed seasonal oysters and clams for our guests. The farm-to-table station and the prime meatball station were also a big hit!
The lighting in the ballroom was amber to create a modern, chic ambiance. We had a mix of high and low centerpieces filled with roses, ranunculus, and hydrangeas all in red and white. Our DJ and percussionist did a great job keeping the energy and flow of the night. They got everyone onto the dance floor!
We started dinner with a duet course of baby iceberg salad with bacon and pan-seared potato gnocchi with truffle parmesan. The entrée options were Chilean sea bass in a miso-sake marinade, filet mignon with whipped potatoes and haricots verts, roasted chicken au jus, or veal ossobucco in a truffle butter sauce. We offered a duet dessert of chocolate raspberry wedding cake filled with fresh berries and Chantilly cream and also apple tarte tatin. Our guests also loved the passed desserts, which included fried oreos, warm chocolate chip cookies and milk, mini churros, and more.
Thank you to our brother and sister, without you guys we would have never met! Thank you to our parents for your help and support. Thank you to all our vendors and to Angela, Rae Marie, and the staff at Harbor Club for helping us create this amazing day. Thanks to all our friends and family for celebrating with us!