The ballroom spoke for itself, with ornate carved ceilings, wall-to-wall windows, and its regal fireplace. We had a soft, romantic look with lots of flowers and warm lighting, pairing funky yet romantic flowers with tapered candles in brass holders, gold vases, and endless tealight candles and twinkle lights.
Under each plate was a special note from us to each person, sealed with our signature wax seal. Our table numbers, my favorite detail, were hand-painted pictures of places Oliver and I have traveled to, created by my father-in-law, Robert.
Our reception was wild! Oliver and I love to eat, drink, dance, and celebrate anything. Dinner began with the estate signature salad and we chose four entrée options: Chilean sea bass in a soy ginger glaze, chateaubriand in a cabernet sauce, chicken sorrentino, and an eggplant tower. The Park Savoy did not disappoint with their Viennese dessert display midway through, transforming the cocktail hour space into an oasis of sweets! They also provided a to-go station with spiked cider and hot chocolate. Our DJ was the absolute best, balancing our varied taste in music and keeping our dance floor alive, adding special effects with uplighting, a CO2 gun, our monogram, and faux snow.