Ceremony: Church of Saint Patrick
Reception: OHEKA CASTLE,
Bridesmaids: Jim Hjelm
Tux: Ralph Lauren
Makeup: Red Carpet Brides
Hair: Martin Kiss
Florist: Ava Flora
Cake: OHEKA CASTLE
Photographer: Katie Slater Photography
Cinematographer: Stefanie Walmsley Productions
Band: Code Bleu/ Skyline Orchestras
Lighting: Ambient Events
I was living in Midtown, and visited my family in Huntington for Easter weekend. The day before Easter, I met Peter through a mutual friend at a local bar. Ironically, he was also from Huntington but went to a different high school than I did, and he was also living in Midtown! He is a financial analyst and I am an event planner. For our first date, we went to dinner and then dancing, one of our favorite things to do together.
On Easter Eve, five years later, we both stayed with our families in Huntington. That afternoon, Peter and I had plans to do some shopping for an upcoming trip to Spain, but when he picked me up, he said we had to make a quick detour at his parents’ house. Peter was in the other room getting things together and asked me to look at a card on the kitchen table. The card had a cute picture of an elderly couple dancing in their kitchen, and inside it said, “Come into the dining room.” Oblivious me still did not figure it out until I found him in the dining room on one knee!
We have big families, so we needed a venue that could accommodate everyone. Oheka was the first place we looked, and after you go there, there’s no point looking anywhere else. Not only is the venue gorgeous, but it was so close to our homes. Christie Miles, the wedding sales assistant, John DiPreta, our maitre d’, and Chris Cappello, the executive catering chef, were so helpful. My Italian family is very particular about their Italian food, and chef Chris collaborated with them to create some of my family’s traditional dishes with his own twist.
We were married at our church and then on to Oheka! Our customized regional Italian station was showcased at our cocktail hour, featuring dishes like sweet sausage lasagna, chicken sorrentino, parmesan polenta cakes, and more. We also had several other stations including a seafood station, a pasta station, a carving station, and an Asian station! Our hors d’oeuvres included specialties like lobster medallions on brioche with caviar and tarragon and herb-crusted baby lamb chops.
We wanted an autumn-themed reception. The large windows in the ballroom look out on the colorful leaves falling to the ground, so we wanted to create a similar feeling indoors. Our ballroom was lit with soft, amber lighting to create a warm, romantic feeling. We had amber goblets and matching chargers at every table. Instead of a photo booth backdrop, we created a floral wall for people to take photos in front of. It was made of boxwood hedge panels and draped with flowers that matched our bouquets.
Our 10-piece band had everything you could imagine, from a rapper and four singers to trombone and saxophone players! Our fall-inspired dinner menu had a choice of three entrées: filet mignon in a port wine demi-glace, chicken breast in a wild mushroom ragout, or herb-crusted Chilean sea bass in a creamy citrus fondue.