The Wedding of ...
Kimberly Gargano & Mark Pinajian
Ceremony & Reception: The Park Savoy Estate, 973.377.7100, www.theparksavoy.com
Tux: Tallia & Ike Behar
Photographer & Cinematographer: dp Studio Ting Yi Photography, 718.915.8053, www.tingyistudio.com
Makeup & Hair: Lauren D'Amelio
Florist: Twisted Willow Flowers
Cake: Calandra's Bakery
Band: The Hudson Project
Elegant & Charming
Mark and I met on OKCupid, an online dating app. Our first date was at Fire & Oak in Montvale, NJ. I am an account executive in the fashion industry and Mark is a detective. We had a great time on our first date and things started to progress nicely.
A year and a half later, we had plans to go to dinner at Café Matisse in Rutherford, NJ. I went over to his apartment beforehand and as we were getting ready to leave, he handed me a large shopping bag to open. I was stunned to find a gorgeous handbag inside that I had my eye on for a while, but even more stunned when Mark cunningly slid a ring out of the bag, got down on one knee, and asked me to marry him!
After our initial meeting with Sam Tillawi, the general manager, we knew The Park Savoy was the venue for us. It was elegant and charming and Sam and his team were outstanding. They were on top of everything, down to the finest details, and they delivered everything we had hoped for and more! Our wedding was amazing from start to finish and we never had to worry about a thing.
Our ceremony took place overlooking The Park Savoy’s gorgeous landscape. It was a traditional wedding ceremony that culminated in loud applause (and of course a kiss!) before we walked out hand-in-hand full of joy and excitement. The generous folks at The Park Savoy created an abundant cocktail hour where nothing was spared.
Appetizers were passed and chefs served food from every corner, including fried artichoke hearts, tuna tartare, an extensive raw seafood bar, and a Peking duck carving station. Pasta and meat carving stations were plentiful and our guests could not stop raving about the wonderful variety of food and how delicious everything tasted.
We went with an Old World glamour vibe for the ballroom décor. Our flowers were neutral tones; blush, cream, and white with pops of dark berry hues. Along with our incredible florist, we created two different designs for the centerpieces and alternated them on the tables throughout the ballroom. Gold mercury glass candle holders in varying sizes surrounded each floral design. The lighting was soft and dim, coupled with candles. The ballroom’s architecture, décor, and lighting offered the warm, romantic, and dreamy vibe we were looking for.
Our reception was the fun, rockin’ party we hoped it would be. From the moment we entered the ballroom, the dance floor was packed! The energy of our 10-piece band was electrifying and our friends and family responded. Even now, months after our wedding, our guests still talk about how amazing the entertainment was!
Dinner started with the estate’s signature salad, followed by four delicious entrée options. Guests could choose from Chilean sea bass in soy ginger glaze, chateaubriand in cabernet sauce, chicken Sorrentino, or spinach and risotto stuffed eggplant. Our “naked” wedding cake was made of chocolate cake, vanilla buttercream, and vanilla Italian custard filling. The gold leaf accents and fresh flowers not only made the cake beautiful, but delicious too! We can’t wait for our one-year anniversary so we can crack open the top tier we saved!
First and foremost, thank you to our parents. We are forever grateful for their endless support, generosity, and love! Without them, this day would not have been possible. To all our friends and family, thank you so much for sharing our special day with us! An extra special thanks to all our vendors and to Sam and the team at Park Savoy for making all our visions come to life, creating the most unforgettable day of our lives!