Jamiel: Our ballroom décor was enhanced by the unique layout, dividing the tables into five sections with a master centerpiece in the middle. Additionally, elaborate greenery and flowers hung from the chandeliers and my gown by Berta, Christian Louboutin heels, jewelry, hair accents and champagne flutes were all adorned with Swarovski crystals; the best in the industry. A circular table sat our immediate family and was the focal point with our five-tier wedding cake on a stand in the middle. The burgundy and gold tablecloths accented the large centerpieces perfectly and in the background you could see the Verrazano Bridge and the ocean.
Mark: For dinner, we had a specially designed appetizer of moussaka potato, grilled eggplant, and spiced beef in a tomato puree sauce. Following was a charred watermelon salad accompanied by a spiked watermelon shooter. The entrées, a duet option of grilled filet and lobster tail with wild mushroom spinach risotto, were served at the perfect time, while slower, more romantic music played in the background. We also had a barista bar and a custom-created dessert trio.
Jamiel: When our guests weren’t eating, they were dancing! Our party felt unmatched, with the combination of Disco Unlimited and DJ Gary making the reception magical. Neither us, nor our guests, stopped dancing the entire night. The smiles on everyone’s faces were a testament to the love in the room.