"Matt and I met during our freshman year at Northeastern University in Boston. The first time we met I was walking across campus with someone who knew him, but we didn’t speak to each other. The next time we met I was with a group of friends in the lobby of a dorm when Matt came down to hang out with us. Again we didn’t say much to each other. He later told me he had his eyes on me the whole evening. It took us a little while to develop a relationship. Over the next few months we talked on the phone and over the computer.

"Eventually Matt asked me out to lunch at Legal’s Seafoods on Valentine’s Day. We’ve been together ever since! Two years after graduation, we went into New York City for his parents’ birthday weekend. We were at the Essex House in a room overlooking Central Park. Matt asked me if I wanted to go for a walk in the park. He took me to a scenic spot by a waterfall and proposed. When we returned to the hotel room his entire family was waiting with champagne.

"We were excited to begin planning our wedding and loved the idea of having a fall wedding complete with caramel-covered apples and apple-scented candle place cards. We got engaged about a week after my older sister’s wedding. Because we had just gone through the wedding process with her, picking our venue was easy. We had visited the Park Avenue Club a year earlier with her. It was elegant and sophisticated, but had a casual, slightly rustic setting that we knew would fit perfectly with our theme. The combination of style and function was exactly what we were looking for.

"Working with the catering team was incredibly easy. They were always available to discuss options for our menu and the details of the day. They took care of everything and we did not have to worry about a single thing, which is exactly what you want on your wedding day.

"Our wedding day was sunny and warm. When we arrived at Park Avenue Club, the staff met us at the door with champagne and hors d’oeuvres for the wedding party. Everything was set up beautifully inside too, from the food stations at the cocktail hour, to to the gift table, and to the actual reception room.

"Our cocktail hour included a pasta station, a cold seafood station with Jonah crab claws, and a bride and groom ice sculpture. There also was a multitude of delicious passed hors d’oeuvres, including baby lamb chops, parmesan artichoke hearts, and coconut chicken. The cocktail hour flew by, but it was a big hit. The food was nothing short of fabulous!