The Wedding of ...
Jennifer Harbison & Vincent Fedele
Ceremony & Reception: Stone House at Stirling Ridge, 866.683.3586
Gown: Maggie Sottero
Bridesmaids: Jenny Yoo, Monique Lhuillier, Joanna August
Tux: Calvin Klein
Photographer: Autumn Kern Photo
Cinematographer: Ampersand Family Wedding Films
Makeup: Jianna Sarrecchia
Hair: Ashley Raibick
Florist: Twisted Willow Flowers
Cake: Rudy's Pastry Shop
DJ: Jimmy Hemp Productions
Wicker Chairs: Fox & Finch Vintage Rentals
Modern Fairy Tale
Vinnie and I met in high school, in honors biology. We spent years flirting, but remained just friends. We started dating after we both graduated college. Now I am a purchasing manager and Vinnie is a partner in a healthcare consulting firm. After eight years of dating, Vinnie and I planned a vacation to Napa. He was secretly planning to propose there, but after two of our friends got engaged in Napa right before, Vinnie came up with plan b. Four days before our trip, he caught me off guard. He told me to get ready because we had plans and then surprised me with a huge engagement party at my best friend’s house!
Having done serious research on nearly all the New Jersey wedding venues, I was blown away by the modern feel of all the Landmark Venues. Stone House was the very first venue we saw. Within a few minutes of being there, Vinnie told me this was it. I worked with Carissa DeMarco, the banquet manager. As a very hands-on bride, I wanted to be sure that my vision was understood. I brought in all kinds of photos and drew up mock tables. Carissa put me at ease by understanding my every concern and answering every question. When we walked into the venue on our wedding day, it was literally an image from my dreams.
Our outdoor ceremony at sunset was perfect. The aisle was lined with modern copper lanterns and a light dusting of pale rose pedals. My godfather officiated and he made the ceremony both very personal and wildly funny. We’re all about laughing and having fun, so it couldn’t have been more fitting for us.
To get the party started, we had monogrammed shot glasses at the entrance to our cocktail hour. Butlers passed our signature drink, the pear spiced mule, and delicious hors d’oeuvres like filet mignon with truffle aioli and miso-glazed sea scallops. The food was to die for. Our guests raved about the food stations as well. The big hits were the pasta station with orecchiette and rigatoni and the Mediterranean station with hummus and traditional gyro.
I loved every aspect of The Lodge ballroom, where our reception was held. Its contemporary look with high arched ceilings, a gigantic fireplace, and floor-to-ceiling windows reminds me of a grand ski resort. Our tables were lined with garland and white roses and there were candles everywhere. We added vintage peacock wicker chairs to our sweetheart table for a retro yet modern vibe. We had the best DJ who had everyone constantly dancing and having a blast.
The first course for dinner was a creamy kale and radish salad and an intermezzo of seasonal fruit sorbet. Our guests could choose from two entrées: grilled filet mignon with baked cauliflower in a bordelaise sauce or Chilean sea bass with crusted porcini in a cabernet reduction. For dessert, we had our wedding cake as well as passed desserts, a cordial bar, and a s’mores station. Everything was amazing.
Our wedding was out of a fairy tale. Thank you to our parents; it would not have been possible without your help. Thank you to our friends and family for attending; we have never laughed so much. Thank you to Carissa at Stone House; we’re absolutely over the moon with how everything turned out!