"Geoff and I met during our sophomore year at Syracuse University. He was a chemical engineering major and would often come by to study. The next year, several of our friends went abroad for the semester. Geoff and I were among the few who remained on campus, and we became great friends. But we never dated until two years after college. I was in Buffalo and he was in Jersey City. We traveled to see each other as often as we could, and finally I was offered a job in New Jersey. I couldn’t have been happier!

"Three years later we bought a home in New Jersey. Geoff called me at work one day and told me he made reservations at my favorite restaurant, South City Grill. After dinner, he wanted to take a walk on the pier that overlooked Manhattan. For mid-August, it was quite chilly and I said I would rather go home. But he persisted, and I went. Before I knew it, he was down on one knee.

"I worked at a day care center in Florham Park, New Jersey, and across the street was Hamilton Park Hotel. We scheduled an appointment with JoAnne Mitchko, the director of catering. As soon as we walked into the hotel, I knew it was perfect.

"The lobby is modern and classy, and has a glass wall that looks out onto a beautiful courtyard with flowers and a fountain. The ballroom has neutral walls and carpets, modern chandeliers, and a great floor layout. We loved everything about it. The best part was that all our out-of-town guests would be able to stay at Hamilton Park Hotel and not have to worry about traveling to and from the reception.

"Our wedding day couldn’t have gone any better. All the girls got their hair and makeup done in my Presidential Suite. After our ceremony, we had a private area off the martini and wine bar for Geoff and I with a sampling of hors d’oeuvres and drinks, giving us time to be alone together before our guests arrived.
Picking the food was the most fun part of our planning!

"Our cocktail hour was a huge hit. We chose chicken fajita bites, teriyaki scallops wrapped in bacon, and panang shrimp spring rolls. We also had a carving station with roast loin of pork and roasted dijon and herb-crusted salmon, and my husband’s favorite, a stromboli station.

"For dinner, guests had a choice of tableside entrées, either green peppercorn and horseradish-crusted filet mignon with sherry wine demi-glace or stuffed chicken breast. Dessert was a three-tiered Viennese display of sweets as well as a piece of chocolate mousse and white chocolate mousse wedding cake.