The Wedding of ...
Ariana Axelrod & Colin Mansfield
Ceremony & Reception: Nanina’s in the Park,
Gown: Allure Bridals
Bridesmaids: Noir by Lazaro
Tux: Calvin Klein
Cinematographer: Cinema-Roll Films
Makeup: Facewear Makeup Studio
Hair: LaBella Salon
Florist: Perla & Co.
Cake: A Little Cake
Band: Creations Music
Dance Lessons: Wedding Day Dance
Rehearsal Dinner: Terre á Terre
Colin and I met on the night of a Lotus concert with mutual friends. I discovered he was moving to my neighborhood the following week. I work for a building automation systems contractor and Colin is a credit analyst. After months of hanging out in groups with friends, we realized we were perfect for each other and began dating.
On my birthday, years later, Colin decorated our apartment with photos of us and rose petals. He even tried to put bow ties on our two cats, but, as usual, they were uncooperative. When I arrived, Colin was dressed in a suit. He handed me a red rose, got down on one knee, and proposed! We celebrated with dinner in Manhattan and then he surprised me with a weekend trip to Boulder, Colorado.
As soon as we walked into Nanina’s in the Park, we knew we wanted to get married there. It was the perfect mix of romance and class. The grounds and interior are gorgeous and the food is incredible! The staff immediately made us feel like a part of their Nanina’s family. Tom Casella, the general manager, Liz Simonski, the hostess, and Rich Manfre, our maitre d’, were so friendly, accommodating, and helpful. Vincenzo Loretti, the chef, cooked delicious food and really took the time to get to know us and our family.
We created a romantic setting for our ceremony. Candles and red rose petals lined the aisle up to a silver birch chuppah with red roses. We incorporated personal touches by having my father officiate and writing our own vows.
There is no cocktail hour like a Nanina’s cocktail hour! A keyboardist played on the piano in the foyer and we had a ton of food stations. A few of our favorites were the mac and cheese bar, the chilled and hot seafood bars, and a special station they created for us called “Colin’s Coney Island Station,” with pastrami sandwiches, knishes, and matzah ball soup shooters. We also had many passed hors d’oeuvres including pigs in a blanket, stuffed mushrooms with sweet sausage, mini stromboli, and more. As a tribute to the band that brought us together, we named our signature drink “Lotus Vibes.”
Red-rose everything was the theme for our ballroom décor. To match the bridesmaids’ dresses, we had silver tablecloths and silver mirrored table numbers set in a bed of red roses. The centerpieces were filled with red roses and surrounded by crystal hurricane and tea light candles.
For dinner, guests had a choice of “Ariana and Colin’s Signature Entrée” of chateaubriand and shrimp Nanina’s, chicken saltimbocca, or eggplant Napoleon. We also had a Viennese dessert spread complete with Belgian waffles, a gelato bar, bananas foster, fried oreos, and best of all, our funfetti wedding cake with chocolate ganache filling. We had fun doing our choreographed first dance to “Mean to Me” by Brett Eldredge. Our band was amazing and the dance floor was packed the entire night. At the end of their set, they were encored for one more song.
Thank you to our parents for all their help in making our wedding perfect. Thank you to our new brothers and sisters and our bridal party for making this the best year of our lives. And thank you to all our vendors and to Tom, Liz, Rich, and Vinny at Nanina’s. Each of you surpassed our expectations!