Joey: Cocktail hour was spectacular! We had mashed potatoes, lamb chops, pasta, smoked salmon, a caviar bar, a Tuscan table, martinis, and more. Everything we wanted was available. Every bite was better than the last. My favorite was the fresh rack of lamb and pastrami.
Jodi: Our reception looked breathtaking. We used tall wispy tree branches with candles hanging down and alternating high and low centerpieces in a white, ivory, and green palette. Our florist was amazing and delivered a masterpiece that looked spectacular, timeless, and elegant. Our DJ provided colored uplighting that changed throughout the night. Joey’s mom assembled bags of Jordan almonds at each setting.
Joey: Our music was awesome. The lead singer is a friend of mine, and we knew we would have a blast singing along to 80’s classics. Jodi wanted a DJ for pop hits. We hired both and they worked together so well, transitioning flawlessly and giving our guests a dynamic experience.
Jodi:We grew up in Italian families and feeding people is love. After a first course of wild mushroom ravioli and a red and gold beet salad, our guests received their entrée. As something special for our guests, Abbey worked with us to provide a 16 oz ribeye as our steak option for dinner. I ate our fish option, a Chilean sea bass on an onion tart, which was out of this world. Many of our guests had wonderful things to say about the French cut chicken breast with potatoes au gratin! Dessert was a duet of chocolate torte and gourmet raspberry cheesecake, accompanied by individual apple cobblers. They added two pieces of bacon on top at Joey’s request. We chose a four-tier Italian rainbow cookie wedding cake that was out of this world. The Hilton also does a “sweet farewell” of churros and chocolate chip cookies that we used as our favors.
