The Wedding of ...
Katie Vonderlinden & Anoop Puran
Ceremony & Reception: Waterside Restaurant & Catering,
Gown: Melissa Sweet
Tux: Kenneth Cole
Photographer: Parsh Persaud
Hair: Jagged Edge Spa & Salon
Florist: Rene’s Flowers
Cake: Karen’s Kakes
DJ: Banky Hype Entertainment
Anoop and I met in the fourth grade! We started dating when we were freshman in high school. Now I am a phlebomist and Anoop is a diesel mechanic. After 10 years together, we went on our first vacation, just the two of us, to Costa Rica. On our third day there, we went on an excursion to Nicaragua. At the top of Masaya volcano, Anoop got down on one knee and proposed!
I was raised in North Bergen, NJ, which is also the first place in America that Anoop moved to after living in Guyana, so Waterside seemed like the perfect place to represent us. We couldn’t have asked for anything better than the location and its stunning views of the waterfront and the city’s skyline. We worked with Lesley Lovett, event planner, and Shantal Videla, wedding coordinator. They were so helpful and made planning stress-free. We never had to wait long for a response to any questions we had. On the day of our wedding, Lesley, Shantal, and Miguel Medrano, our maître d, made sure everything ran smoothly.
We had an intimate outdoor ceremony under Waterside’s gazebo with only about 15 people, including our family and close friends. Instead of a cocktail hour, we opted for a four-hour long reception and open bar, which our guests loved! We entered our reception to “Mi Gente” by J. Balvin. Since fall is our favorite time of year, we decorated the ballroom to capture the spirit of the season. Our centerpieces were filled with orange and burgundy flowers for the warmth of fall.
For dinner, we started with an appetizer of fresh mozzarella and tomatoes over mixed greens in champagne vinaigrette and a penne alla vodka dish. For the main entrée, guests could choose from chicken francaise in lemon butter sauce, sirloin steak with chimichurri sauce, or herb-crusted Atlantic salmon. Busy thanking all our guests, I didn’t get a chance to eat everything until the next day, but it was delicious!
My coworker’s brother was our DJ and he really hyped the party up! He did a great job of mixing Anoop’s Caribbean culture and my American culture into the music as well. One of my favorite parts of the night was when Anoop had to do a Caribbean dance toward me to get my garter!
For dessert, we had a spread of various desserts on each table, such as chocolate-covered strawberries and Italian pastries. Our four-tier wedding cake was made by a family friend and it had alternating layers of vanilla and red velvet cake. As favors, we gave our guests mini slices of our wedding cake, served in mason jars.
Thank you to our family and friends for their continuous support over these past 13 years. Thank you to all our vendors and to Lesley, Shantal, Miguel, and the Waterside staff for all their work in making our wedding day run so smoothly.