The Wedding of ...
Julie Lamiquiz & Daniel Edward Worsdale III
Ceremony & Reception: Grand Oaks Country Club,
Gown: Kitty Chen at Seng Couture
Bridesmaids: Hayley Paige at Always a Bridesmaid
Tux: Mens Warehouse
Photographer: Photography Elite NYC,
Makeup & Hair: Meraki Hair & Makeup
Florist: Flowers by Bernard
Cake: Grand Oaks Country Club
After enough bad online dating stories that I could be a best-selling novelist, I was so surprised and lucky to find Danny on Tinder! He works for UPS and I am a data analyst for rehab medicine. We met for our first date at a bar on Staten Island called Michael’s Meatballs & Martinis. We clicked right away. A year and a half later, on Easter Sunday, Daniel set up an Easter egg hunt for me in our apartment. The last egg had my engagement ring in it and of course, I said yes!
Since most of our families and friends live in the Staten Island/Long Island area, we wanted a local wedding venue for the fall season. I immediately thought of how beautiful Grand Oaks Country Club is and made an appointment with Margaret Addivinola, event planner. When she told us about the Saturday night cancellation they had for that coming October, we jumped on it and booked our wedding for six months later! With Margaret’s extensive background in event planning, we were confident we could get everything done effectively in a short amount of time. Her excellent attention to detail and thorough answers to every question we had put us at such ease. On the day of our wedding, Felix Laureano, the maître d’, and Leslie Marrero, the bridal attendant, ensured everything was perfect and seamless.
We had a beautiful outdoor ceremony at Grand Oaks. Our guests are still talking about the beauty and greenery of the grounds! Sal Nastasi played beautiful music during both our ceremony and cocktail hour. All the food and drinks were fantastic. Butlers passed hors d’oeuvres including whipped goat cheese and prosciutto crostini, baked clams oreganata, furikake tuna, and more. We also had several food stations including a Tuscan station with flatbread, hummus, artichokes, and more; a panini and soup station with various toppings and cheeses paired with three soup options; and the big favorite, the carving station with roast suckling pig and marinated flank steak.
Our ballroom décor was fall-themed. The tables were adorned in all fall colors; the centerpieces were filled with plum, orange, and wine-colored flowers and the napkins were a burnt orange. We offered a four-course dinner, which began with an appetizer of the Park salad with sherry vinaigrette and an intermezzo of wild mushroom tortellini with spinach parmesan cheese. For the entrée, guests chose from braised short rib in red wine jus; madiera with crispy phyllo, mozzarella, spinach, and prosciutto; or miso-glazed salmon.
Our dessert package included a spectacular tiered wedding cake, dessert tapas such as chocolate dipped strawberries and lemon sorbet, and an ice cream sundae bar. Our DJ, Mike, did a great job of creating an energetic energy in the room and keeping our guests dancing all night!
A big thank you to Margaret, Felix, and Leslie at Grand Oaks for making our wedding day absolutely perfect. Thank you to our parents, without them, none of this would have been possible. Thank you to our family and friends for celebrating our day with us.