For ballroom décor, we had a very simple traditional look. We had tall floral centerpieces surrounded by tea light candles on round tables. The ballroom is stunning, with tall, ornate walls and ceilings and huge crystal chandeliers. Our band, Hank Lane’s Ovation, made the night successful by keeping everyone on the dance floor.
For entrées, we opted for broiled filet mignon in a red wine demi-glaze with whipped Yukon gold potatoes, honey miso-gazed salmon with toasted farrah and greens, and French cut chicken breast in a port wine sauce with mushrooms. The waitstaff went to each table to ask their selections and Josh and I were going around to each table to thank everyone. We made it to two tables before Derek Rubino, our banquet manager, made sure we sat down and enjoyed dinner as well.
Our wedding cake was also outstanding. We did a very simple and traditional look with vanilla cake and chocolate mousse. A Little Cake organized everything with the Hilton Pearl River. We churros, warm chocolate chip cookies, and warm pretzels as a final farewell to our guests. Everyone really enjoyed being able to take some food up to their hotel room as they left the ballroom. After the most incredible night of fun and dancing, Josh and I also returned to our bridal suite, only to be surprised with the room covered with candles, flowers, a bottle of champagne, and leftover food and cake!