The Wedding of ...
Amy Moses & David Scher
Ceremony & Reception: Hilton Pearl River,
Gown: Monique Lhuillier
Tux: Calvin Klein
Photographer: Joseph Scollo Photography
Cinematographer: Spetrino Pictures
Makeup & Hair: Hair & Nail Excellence
Florist: Fleur de Lys Floral
Cake: Hilton Pearl River
Band: Faze 4 Orchestras, Play by Play
On a night out in NYC, my sister, Robyn, introduced me to Dave, who she knew from college. I work in the fashion industry and he works in commercial real estate. After trying to make conversation in a crowded bar all night, he asked me to meet him for dinner a few weeks later. Our first date was filled with great conversation and laughter, and I knew he was the one for me.
Years later, walking down the boardwalk in Battery Park City, Dave got down on one knee, presented my dream ring, and proposed! A photographer, who captured the whole proposal, popped out of the bushes. Then Dave took me to a private tasting dinner followed by drinks at Gansevoort Hotel, where both our entire families and the photographer were waiting to celebrate our engagement!
My sister got married at Hilton Pearl River 10 years prior. I always loved the venue and its proximity to NYC. My parents fondly remembered Gerry Burns, the director of catering, and knew we would be in good hands with her and the Hilton Pearl team. Gerry, Derek Rubino, our maitre d’, and the whole team were so organized and professional; they walked us through every step of planning our dream wedding and made sure we were confident with every decision we made. They made us and our families feel like a part of their family.
We were married at sundown by my childhood rabbi, Alvin Wainhaus, in the conservatory. Our orchestra played during the processional and recessional. The aisles were lined with white, pink, and yellow roses and candles. Our chuppah was decorated with silk white draping and lined in fragrant roses.We went all out for our cocktail hour! The pianist from our band was in the center of the room to get the party started. Our guests loved the elaborate martini bar. My favorite food stations were the slider bar, the sushi bar, and the caviar bar, among many other crowd favorites. David’s favorite cocktail hour foods were the passed hors d’oeuvres, including tuna tartare in phyllo cups and the franks en croute.
Our décor in the ballroom had a romantic, elegant vibe. The tables were lit with tea light candles and had alternating high and low floral arrangements. Our long sweetheart table was covered in low floral centerpieces and behind us was our cake display, adorned with rose petals and candles. Dinner began with a watermelon, arugula, and feta salad. Then guests had a choice of filet mignon in a bordelaise sauce, Chilean sea bass with caramelized onions, French cut chicken breast in a madeira sauce, or a vegan option. From the delicious food to the attentive wait staff, everything was top notch. For dessert, we had our wedding cake, a chocolate molten cake, and a trio of sorbet.
The dance floor was never empty, thanks to our amazing band! They played everything from 80’s hits to modern Rihanna. As our guests left for their rooms or the after-party, they were given “sweet farewell” cookies and a bottle of water.
Dave and I are so lucky to have such amazing friends and family to join us in celebrating the start of our loving marriage. Thank you to all our vendors, especially our florist, for bringing our creations to life! Thank you to Gerry, Derek, and the Hilton Pearl River staff for executing every detail of our special wedding!