Tom: Our cocktail hour was in a room with large windows overlooking the courtyard in the center of the building. We loved the open layout and that there were different rooms for our guests to wander in and explore. Everyone was taking pictures and enjoying the beer on tap, champagne, and specialty cocktails. John helped guide us through the many options available for our menu. We loved their chickpea fries; they’re something different and really tasty.
Dana: The ballroom focused on New Year’s by keeping the palette neutral and using candles to create a romantic glow. We adorned the three fireplaces with candles and flowers, one of them showcasing marriage portraits of our elder family members. One set of our centerpieces were single, delicate gold candelabras holding up candles, the largest of which were tastefully encircled by flowers. The others were a low circle of eucalyptus and roses surrounding a trio of ornate candle holders. The ballroom has a grand staircase leading to the bridal suite and we decorated the bannister with elaborate greenery and candles along the stairs. I made our favors of little glass jars with Hershey’s Kisses that said, “Midnight Kisses from the Mr. & Mrs.” Towards midnight, we broke out hats, crowns, and noise makers for the big countdown!
Tom: Dinner was an absolute hit. We chose chateaubriand, pesto grilled shrimp and lobster risotto, and Long Island seared duck. You couldn’t go wrong with any choice and the duck in particular was highly complimented by our guests! The rest of the evening was spent dancing to everything we used to listen to in high school and college. There was never a lull in the party, the band was interactive and energetic, and at midnight when our guests demanded an encore they were happy to oblige. Everyone loved our exit station with bagels, donuts, and coffee. The egg everything with vegetable cream cheese was our favorite!