The Wedding of…
Sarah Goodlow & Robert Frungillo
Ceremony: Cathedral Basilica of the Sacred Heart
Reception: The Inn at Millrace Pond by Frungillo Hospitality Group, www.innatmillracepond.com, 908.303.3750
Gown: Pronovias at Park Avenue Bridals, Cedar Grove, NJ
Bridesmaids: Jenny Yoo
Tux: Hugo Boss
Photographer: The Brenizers
Cinematographer: Sky Cinema Films
Makeup: Makeup by Michele Eva, Michele Pezzolla
Hair: The Posh Bride, Theresa Mazza
Florist: Larkspur Botanicals, Lindsey Neff
Cake: Palermo's Bakery
Planning Services: Slick Little Bride
Rob and I met in college. We shared an accounting class together during our freshman year. We had a crush on each other but didn’t realize it until mutual friends introduced us. Rob “did not want a girlfriend in college,” and spent the next two years pretending not to like me that much, but when we were alone he was so different. I knew we would wind up together despite his best efforts to remain a bachelor.
After seven years of dating, Rob proposed on Easter morning during our family’s annual egg hunt. Each family member gets a “special egg” and in mine was a diamond ring. This was especially sentimental, because his parents were also engaged on Easter.
We chose The Inn at Millrace Pond for our wedding. This gorgeous property is a woodland-wonderland. The historic charm of the property, dating back to 1769, is evident in the stone cottages, gristmill, and elegant farmhouse. We would choose The Inn at Millrace Pond all over again!
Being in somewhat of an unconventional situation, with Rob’s family owning the venue, we were actually the caterers for our own wedding! It was amazing to see three generations of Frungillo Hospitality staff come together for our special day. They went to any extreme necessary to ensure we had the most perfect and unforgettable evening.
Our ceremony was absolutely beautiful. The Cathedral Basilica was breathtaking and guests are still talking about the architecture of the Cathedral as well as the service conducted by retired priest and great family friend, Father Michael Hanly.
We decided on a cocktail “hour and a half” to ensure our guests had plenty of time to enjoy the beautiful spread of food, vintage table games, and extra services like hand-rolled cigars. Throughout the cocktail hour, guests enjoyed 12 hand-passed hors d’oeuvres complete with custom serving vessels and menu descriptions printed on cocktail napkins as well as five large food stations.
Some of the stations were an “Eataly” table with hot and cold Italian specialties; hand-stretched mozzarella made to order; a raw bar; a “taste of the south” with southern staples, and “childhood favorites,” with candies, gum, grilled cheese, and custom uncrustables.
Our reception, under a large clear span tent, was absolutely stunning and whimsical. The décor was a blend of vintage and modern styles. We opted for a black, white, green, and gold color palette with an abundance of fresh greenery, pops of cream-colored florals, and tapered candles throughout. We continued the look with a large checkerboard dance floor, bistro lights, beautiful chandeliers, and two timeless lounge setups on either side of the dance floor. The MC and saxophonist, paired with the DJ, took the party to another level; so much so that we could hardly get our guests seated for dinner, speeches, and cake!
For dinner, our guests were treated to an appetizer of poached Maine lobster salad and frisee with crème fraiche in a tarragon vinaigrette served over dry ice to create a liquid smoke presentation. For their main course, they chose Chilean sea bass with Peruvian potatoes in a black-tea broth or black angus center-cut filet mignon nestled in a portobello mushroom cap with a black truffle foie gras butter. Our vegetarian guests enjoyed an entrée of grilled summer squash parmesan.
Our wedding cake was simple and tasteful with tiers of varying heights and simple florals. We used the wedding cake for traditional cake cutting purposes, but for dessert offered each table a family style platter of upscale Italian pastries. We also had dessert stations featuring Hoffman’s ice cream cookie sandwiches with guest’s choice of ice cream stuffed between two large cookies handed out in wax pastry bags and fried-to-order zeppoles. We also provided a “to go” station including “Jersey Favorites” such as porkroll, egg and cheese sandwiches, cheesesteaks, and Italian hotdogs. Our night ended perfectly with an after-party at the Inn’s speakeasy with our closest family and friends.
From the bottom of our hearts, we thank everyone involved in making our day one we will never forget. We thank our families for their endless love and support, Father Michael Hanly for officiating, the staff at Frungillo Hospitality for their tireless efforts. To our wedding planner, our MC, our florist, photographers, cinematographers, and the army of vendors it took to pull off such an incredible event, we are forever indebted to you and will never forget your professionalism, patience, and flexibility.
The Inn at Millrace Pond by Frungillo Hospitality Group
Hope, NJ, 908.303.3750, www.innatmillracepond.com