The Wedding of ...
Anthony Maurillo & Andrea DeGiacomo
Ceremony: St. Lucy’s Church
Reception: Park Château Estate & Gardens,
Tux: Vero Uomo
Photographer: Gabelli Studio
Cinematographer: Kaan Tulgar Productions
Makeup: Nikki Kasak
Hair: Bridal by Missy
Florist: Jude Anthony Florist
Cake: Palermo’s Café & Bakery
Band: The Party Shop of Silver Pro Entertainment
DJ: Eclipse Events
Sparklers: Mystical Entertainment
Incredible Grounds & Cuisine
Andrea and I went to high school together but didn’t start dating until after we graduated college. We reconnected when we ran into each other at a local bar and I asked Andrea to go on a date for drinks. Now I am a manager at Park Château and Andrea works in pharmaceutical marketing. On Easter Sunday at my Uncle Joe’s house, a year and a half later, I set up the annual Easter egg hunt for me and Andrea to win a trip to Florida that I planned. During dinner on the beach in Naples, I asked Andrea to be my wife and she said yes!
My father, Barry Maurillo, owns Park Château and I knew it was the perfect setting for a wedding. The grounds are beautiful, the cocktail hour room and ballroom are unbelievably stunning, the food is incredible, and I knew the staff would take excellent care of us there. I worked with my father, Tom Casella, the general manager, and Devin Hope, the sales manager, to coordinate all the details of our wedding.
We had a Catholic ceremony at a church nearby and then we all headed to Park Château for cocktail hour. Our cocktail hour was held inside and outside on the veranda. Some of the fan-favorites were the fresh mozzarella station, where a chef rolled fresh mozzarella with assorted delights such as prosciutto, spinach, and strawberries; the hand-rolled sushi prepared by a sushi chef; and the lobster shack station with fresh Maine lobster and king crab legs. Our guests went crazy over the Cristal Champagne bar made out of ice!
As a surprise to our guests, Andrea and I entered our reception with indoor sparklers! The ballroom had a classic romantic ambiance. Dinner began with a burrata salad and then guests had a choice of bone-in filet, Chilean sea bass with a soy ginger glaze, chicken saltimbocca, or eggplant parmesan. In addition to our wedding cake, we had a full Viennese table with variety of dessert stations. The big hit was the special donut wall! Everything was delicious.
For a real party vibe, we had both a band and a DJ play at our reception. Our band was great and played a mix of everything during the reception, from oldies to top 40’s modern songs. Our DJ kept the party alive with dance music at the after-party and we served all kinds of late-night snacks with a Jersey Boardwalk station, a cheesesteak station, and more.
Thank you to all our friends and family for visiting with us on our wedding. Thank you to all our vendors, with a special shout out to our photographer and our band for their incredible talent. Thank you to my dad, Barry, and to Tom, Devin, and the management team at Park Château!