The Wedding of ...
Ashley Clark & Anthony Stella
Ceremony & Reception: Surf Club on the Sound,
Gown: Hayley Paige
Bridesmaids: David’s Bridal,
Tux: Men’s Wearhouse
Photographer & Cinematographer: Photography by Alfonso
Hair: Head Rush Salon
Florist: Westchester Floral Decorators
Cake: Surf Club on the Sound
DJ: Planet DJ
My friend Andrew showed me a picture of his cousin, Anthony, and I asked him to introduce us. Anthony is a police officer and I work in finance. We met briefly for drinks, and then for our first date, Anthony drove from Westchester to Albany, where I was taking summer classes, to pick me up. When I answered the door, he handed me a beautiful red rose, then took me to Delmonico’s Steakhouse for dinner, followed by glow-in-the-dark mini-golfing!
Five years later, before a vacation with Anthony to New Orleans, my best friend Katie asked me to get our nails done, while Anthony secretly set up our apartment for the proposal. When I got back, the steps to our patio were lit with twinkling lights and candles. Anthony was in the middle, down on one knee!
We chose Surf Club for our venue because of its grandeur. The scenery driving to Surf Club and the views of the Long Island Sound are just as stunning as the venue itself. We had also heard great things about the food. We ate every last bit of the food from our tasting; it was some of the best we ever had! Working with Charles Koebler, the banquet manager, and Sandro Carlacci, the general manager, was such a joy. Charles gave us great advice and a bunch of options for our drinks and menu. Antonio, our maitre d’, and Merrill, my bridal attendant, were so friendly and made sure everything ran smoothly. They all went above and beyond to make our wedding perfect.
Anthony and I wanted a religious ceremony at Surf Club, so we had Reverend Louis A. Olivieri, LUT come to the venue to officiate. He spent months getting to know us before the wedding and incorporated his own personal touches about us into the ceremony. Tall centerpieces lined the aisle of the chapel, with an amazing view of the sound behind us. At our cocktail hour, our passed hors d’oeuvres included coconut shrimp, jerk chicken with plantains, rice balls, and our favorite, filet mignon pinwheels. We also had several food stations, including a Mediterranean station, an Italian station with my favorite, eggplant rollatini, and more. We also had an Asian station to pay tribute to our honeymoon in Thailand.
We had simple romantic décor in our ballroom. The head table and cake table had white linens covered with votive candles and rose petals. We had high and low centerpieces of white flowers with light pink rose accents, surrounded by candles. Outside, there was a patio and a cordial bar. Our DJ kept the dance floor packed the whole night. Our MC even had the bridal party lift us up, which was scary but fun!
For dinner, we had chateaubriand with sliced filet mignon; French cut chicken in a pastry wrapped with spinach, fontina cheese, and mushrooms; Mediterranean sea bass; and a vegetarian dish. For dessert, we had red velvet wedding cake and a “Chocolate Fantasy Trio.”
Thank you to all our vendors, and especially Charles, Sandro, Antonio, and Merrill at Surf Club for giving us the perfect wedding. Thank you to our family and friends for sharing our day with us!