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Romance
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Real Wedding: The Rockleigh
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"From then on, Edward and I became very good friends. We talked every day on the phone and met for lunch often. We dated for three and a half years before Edward proposed.
"On Christmas Day, my family and I were preparing to have dinner when Edward got down on one knee and asked me to marry him. I was so overwhelmed with emotion that I forgot to say yes!
"Our first stop after getting engaged was The Rockleigh. When I walked in, it was absolutely beautiful. I could envision my fairy tale wedding there.
"We worked closely with Susan Dorenter, the sales and events manager at The Rockleigh, to perfect the menu, details, and décor. She was so helpful, every step of the way.
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"On our wedding day the room was gorgeous. We had ivory organza chair covers accented with a gold organza sash. On each table was beautiful bright mix of fuchsia, orange, purple, and pink flowers, all in a tall crystal candelabra vase.
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"The cocktail hour was a huge hit with our guests. Many of our guests told us that the food was amazing and that they had never seen anything like it. Our appetizers included crab cake and jumbo shrimp, served with wild field greens. For entrees our guests chose from filet mignon with a reduction of Madeira wine, shallots, and truffles, Chilean sea bass with a black bean sauce, or chicken roulade.
Taniesha Randolph & Edward A. Elam IIICeremony: The Rockleigh The Rockleigh,
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"For desserts, we enjoyed chocolate lava cake and warm apple cobbler with ice cream. Everything was delicious!
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"Our maitre d’, Tom McLaine, was absolutely wonderful. He always made us feel special. Our thanks go out to the entire staff at The Rockleigh because they did a phenomenal job. It was the fairy tale wedding we had envisioned."
