The rain poured itself out the day before our wedding, leaving a beautiful, sunny sky. The staff at Nanina’s in the Park worked hard from early morning to ensure the gardens were immaculate for our ceremony. While I was getting ready in the elegant bridal suite with my bridal party, being waited on by Giselle Santiago, our personal attendant, everything was being coordinated to perfection. We were having our hair and makeup done to relaxing music in a serene setting, anticipating a magical ceremony.
Our cocktail hour was lavish, with 20 different food stations and 13 passed hors d’oeuvres, including a Polish station with kielbasa and pierogies and a mac and cheese bar. Our favorite was the carving station, with a whole roasted pig and other succulent meats. Our signature drinks were a Mojito and the Snakebite. The ballroom décor was elegant and simple. Enormous floral arrangements in tall glass vases created a soft romantic look that complemented the clean look of the ballroom. The arrangements mixed ivory and pink roses, hydrangeas, peonies, and greenery. Our reception dinner was cooked to perfection. Justin and I were excited to have the exotic red snapper as our fish entrée. Other entrée selections were chateaubriand, chicken sorrentino, and eggplant Napoleon. Everyone was happy with their choice! Our Viennese table was impressive, with a crêpe station, a chocolate fondue fountain, Belgian waffles, hot zeppole, creme brûlée, gelato, cannolis, and more! We were thrilled with this display! Our band stole the show with the performance of a lifetime. With 13 band members, three of whom were singers, they performed music for all generations and our guests were dancing for hours.
