"Aaron and I met three years ago on JDate, a website for Jewish singles. My sisters had conspired and set up a profile in my name. Aaron had just moved to New Jersey to practice law and was hoping to meet new people. At the time he was living in Morristown, where I had grown up, but I was living an hour away in North Brunswick teaching fifth grade. After emailing and talking on the phone, we met for dinner and drinks at the Famished Frog, a local restaurant. We began dating, and when Aaron’s lease was up, he moved in with me.

"We got engaged in September of 2006. It was Aaron’s birthday, and we had plans to go out for dinner and celebrate. He came home and I had birthday cupcakes waiting, but much to my surprise, he was carrying roses and a beautiful ring.

"We began planning for our wedding, which was less then a year away. We found out about The Wilshire Grand from a family friend, Anne Koorse, the director of sales at the venue.

"We chose The Wilshire Grand because it had many attributes we wanted, including several rooms for use during our ceremony and reception. Our ceremony was held in one room, the cocktail hour in another, and then the reception was held in the main ballroom.

"We aren’t big detail people, and everyone at The Wilshire Grand made everything so easy! Bill Zolna and Anne were absolutely wonderful. Bill had a lot of creative ideas for our wedding menu.

"The day of the wedding, the staff at The Wilshire Grand set up an amazing room for us to get ready in. Our ceremony was like walking through a garden. Our florist did an extraordinary job on our chuppah and room decorations. We used brightly colored flowers to complement my bridesmaid dresses. Aaron’s dad, Cantor Stahl, married us. It was very special to be married by him, and it’s an experience we will never forget.

"After the ceremony, our guests were ushered into a different room for the cocktail hour. Aaron and I snuck away for a few minutes to toast as husband and wife. The food was delicious and our favorite was the fresh sushi and pigs in a blanket. After the cocktail hour, our guests were enticed into the ballroom by our band. They had our guests dancing from the moment they entered the ballroom until the end of the evening. Each table had tall centerpieces with ivy, orange lilies, hydrangeas, roses, and fuschia stock that were wrapped in branches and illuminated with tea lights.

"After our first dance we were served dinner. A summer salad was followed by a choice of a vegetarian napolean, filet mignon, or pecan-crusted tilapia. The filet and fish were accompanied by vegetables and both sweet and mashed potatoes wrapped in puff pastry. The final course was a three-tiered square cake with white polka dots. In addition to the cake, each guest received a dessert sampler plate.

"After an amazing night of dinner and dancing, many of our guests chose to stay at the hotel that adjoined the catering hall. Aaron and I retreated to the honeymoon suite, and were able to continue the celebration the following day with brunch that was provided by the hotel. One of the best parts of our wedding was that we really enjoyed the whole experience from engagement to wedding day. We did not stress about any of the details, and we loved every minute."