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"Scott and I met in the summer at a bar in the Meatpacking District. Ironically, I had planned a co-ed bachelorette party that night for a co-worker. As I darted into the bar, I saw Scott, looking tall, dark, and handsome. I scanned the bar for my friends, but no one was there yet.
"Just at that moment, I felt a tap on my shoulder. It was Scott, and he asked if I would like to join him for a drink. I said yes.
"Scott is a financier and I work for a luxury travel group. Several years after we met, he had arranged for us to stay at The Pierre hotel in Manhattan, followed by dinner at Cipriani that Friday evening. "After dinner we had Bellini’s at the bar. As we sat down, I scanned the restaurant and when I turned around there was Scott with a little black box. After crying for a few minutes I said yes.
"We always wanted a fall wedding in the Hudson Valley. I grew up in Poughkeepsie, New York, and I knew how stunning the foliage is in the fall. Since Scott’s family and friends are from the South, many of them had never been to the Hudson Valley. We chose the Tarrytown Estate House because of its history and beauty. We also liked that our guests could stay at the hotel on the property. We wanted our guests to kick back and relax from the moment they arrived.
"Our wedding weekend kicked off with a big Friday night Southern barbecue at the Georgian Mansion at Tarrytown House, complete with a Rock n’ Roll band, ribs, chicken, greens, corn on the cob, hamburgers, foot-long hotdogs, and our own specialty drink, an “Arnold Palmer,” with lemonade, iced tea, and vodka.
"Our ceremony in the open-air statue garden couldn’t have been more beautiful. Then everyone proceeded to the outside patio for the cocktail hour. We had a jazz quartet playing and a cocktail hour set-up inside, with baroque lounge couches, two glowing bars, and high-boys that glowed amber.
"For the reception, the tables and chairs were outfitted in copper metallic and the walls were draped in a pewter metallic fabric. Each table had a Lucite box filled with water, orchids, and glass with LED lights under them that changed colors throughout the evening. We also had a 12-piece band.
"Dinner began with a wasabi sesame seared rare yellow fin Ahi tuna with sea bean salad and hoisin drizzle. Next, we enjoyed arugula salad with baby tomatoes and caramelized shallots in balsamic vinaigrette. The entrées were a choice of black cod with tomato scampi sauce, veal chop in truffle barolo sauce, or filet mignon in a pinot noir reduction. Our dessert was a delicious yellow cake with butter cream frosting, fresh strawberries, and whipped cream, as well as a Viennese display. "Thanks to my husband, our families, and the staff at the Tarrytown House, I was able to let my imagination run wild and see our perfect wedding day come to fruition. It was the most perfect weekend of our lives."
More Featured Real Weddings at Tarrytown: Old World Elegance Tarrytown House Estate on the Hudson
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