The Wedding of ...
Annalise Berardis & Justin Murphy
Ceremony & Reception: Hilton Pearl River
Gown: Pronovias (all wedding attire from Elephant’s Trunk)
Tux: Calvin Klein
Photographer: Caroline Morris Photography
Cinematographer: Preston Films,
Makeup: Adriana Duque
Hair: Salon Uccelli
Florist: United Floral Events
Cake: A Little Cake
Band: The Nerds
Justin and I met through a mutual friend who Justin went to college with. We went on a blind date to a Mexican restaurant called Café Mia in Fishkill, NY. I am a hair stylist, Justin works in sales development, and we really hit it off. After two and a half years of dating, Justin surprised me with a proposal during a vacation at The Driftwood Resort in Montauk. He even arranged for our extended family and friends to come celebrate with us!
We chose Hilton Pearl River for our wedding venue because it fit everything we were looking for, from the elegant ambiance to the beautiful grounds to the incredible service. Hilton Pearl River was really the one-stop-shop where we could host all our events of the day. Marisa Capasso, the catering sales manager, showed us around the venue and we fell in love with her right away. She was so easy to talk to and answered every question we had. She even helped keep my flower girl excited before walking down the aisle! On the day of, Derek Rubino, the maître d’, and June, the bridal attendant, were by my side for everything I could possibly need, from Band-Aids to tissues.
I loved the Conservatory’s dreamy sky-painted ceiling. The beautiful décor of the room paired with the acoustic violins and guitar playing in the background gave our ceremony the perfect romantic feel. We were married by the same pastor who married my parents, which meant a lot to us. Justin and I opted for a first look before our ceremony so we could enjoy our cocktail hour. Cocktail hour was held both indoors and on the hotel’s back patio, which we loved. We had all kinds of food stations and mini bars. Our personal favorites were the Asian station with General Tso’s chicken and Peking duck and the lobster ravioli at the Italian station. Butlers also passed hors d’oeuvres such as mini lamb and feta meatball gyros and chicken quesadillas with cilantro cream. Our guests went crazy over the martini bar which included lemon drop martinis!
We went for a whimsical theme in the ballroom. Our tables had three different arrangements with neutral colored flowers of blush pink tones, beiges, off-whites, and greenery. One had fresh flowers in a low bowl, another with candelabras surrounded by flower petals, and the other with weeping willow tree branches with hanging candles. Our music was awesome. Our band did a great job of including songs from every era. They really got the crowd going and people were on the dance floor all night!
Dinner started with an appetizer of seafood cardinale and an endive, radicchio, and arugula salad with shallot champagne dressing. For the main entrée, guests had an option of filet mignon in bourbon shiitake mushroom sauce, braised short ribs, or miso-glazed salmon. In addition to our delicious tiered wedding cake, the tables had alternating desserts of chocolate molten cake and apple cobbler. When guests left the reception, they were offered a “sweet farewell” of warm chocolate chip cookies, chilled waters, and coffee to go.
Thank you to Marisa and everyone at the Hilton Pearl River. I still talk to Marisa to this day and I appreciate her so much. Thank you to all our talented vendors. And thank you to our parents, friends, and family for sharing this special day with us.