 |
|
"Stephen and I met at work four years ago. We both were in sales at a company in Manhattan. At first, we were shy around one another, but I immediately noticed his unique sense of humor, which appealed to me very much. I was assigned a sales mentor to help in my training, but it wasn’t long before I replaced him with Stephen and he became my go-to guy for all my questions.
"Four months later we began dating, and soon after we began living together in Hoboken. We helped each other through personal and professional struggles, and all the rough spots cemented our relationship and deepened our love.
"Stephen surprised me with his proposal. He had planned on taking me to dinner at our favorite restaurant, but I was very tired from working late, instead he told me to relax and he would order in our favorite meals. After dinner, he went to the kitchen to get dessert. He came back holding a plate with a mug over it. I removed the mug and saw a brown square object which I thought was a chocolate square. Stephen told me to open the ring box. I was shocked. He proposed and I said yes. "During our engagement, we bought our first house in New Jersey, adopted our second dog, named Annabelle, and began our wedding planning. As soon as we stepped into The Bernards Inn, we knew it was the only place for us. The space has Old World charm, a cozy elegance, and phenomenal food, which was paramount to us.
"We also fell in love with Tracy Mancini, our wedding planner at The Bernards Inn. She was the main reason why we selected The Bernards Inn. She was always available and responded quickly to all our questions. Tracey also made sure she was on staff the day after our wedding so she could see us the next day. As a bonus, we learned she lived in our town, and since planning our wedding, we have become great friends!
"We were married in a Catholic ceremony. Our reception at The Bernards Inn was fantastic. Our centerpieces were full of beautiful raspberry colored flowers, and the food was extraordinary!
"During cocktail hour we enjoyed delicious passed hors d’oeuvres, including crab and asparagus quiche, gourmet mini-pizza, grilled polenta with roasted tomatoes and shaved asiago, lobster quesadilla, tenderloin of beef on an herb-toasted crouton, tuna tartar on a “Bernards Inn” potato chip, roasted red pepper aioli, and mushroom vol-au-vent. We also had a carving station with prime rib and fresh-poached Atlantic salmon.
"Dinner began with a champagne toast followed by lobster bisque and mango sorbet. Our entrées included a choice of roasted chateaubriand with a red wine and shallot demi-glace or East Coast halibut with lemon caper sauce.After dinner we danced the hora and were hoisted up in chairs.
"It was the most fun we’ve ever had. When the next day came it was hard to believe it was over. It was an amazing evening and so many of our guests still say it was the best wedding they have been to."
The Bernards Inn
|
