The Wedding of ...
Daniela Carlacci & David Hauck
Ceremony: Holy Rosary Parish
Reception: Surf Club on the Sound,
Gown: Romona Keveža
Photographer & Cinematographer: Photography by Alfonso
Makeup: Alexis Comforti, Laura Mercier
Hair: Michelle Gianakouros
Florist: Westchester Floral
Cake: Surf Club on the Sound
Band: Luxe of Hank Lane Music
Linens: Diana Gould, Ltd.
One of my best friends, Katie, set me up with Dave during our junior year of college. She knew we would bond over our New York roots and majors in finance. Five years later, during dinner at L’Artusi for Dave’s birthday, we began to reminisce on our recent trip to Paris. The next thing I knew, Dave was down on one knee! After enjoying a romantic dinner, we headed to our favorite local bar, where Dave arranged a surprise celebration with our family and friends.
We were looking for a venue to host a long evening of celebrations, from an extended cocktail hour to an on-site after-party. We knew Surf Club on the Sound had a reputation for delicious food and impeccable service. As soon as Dave and I walked in, we fell in love with Surf Club’s beautiful ballroom and its views of the Long Island Sound. Charles, manager, Ricky, manager, George, maître d’, and the whole staff, were a pleasure to work. They accommodated all our requests and helped organize an extraordinary evening from beginning to end. They helped us plan every detail and on the night of our wedding they were behind the scenes making sure everything ran smoothly.
Our ceremony was held at the parish where I grew up. We had a very personal mass involving our closest family members. My cousin Sarah, who is an opera singer, sang beautiful vocals. As guests entered our cocktail hour, they were greeted by an aerialist suspended from the ceiling pouring glasses of champagne! A harpist provided beautiful music as guests enjoyed their food. We had several ice sculptures hand-carved by Gary, chef garde manger, along with an ice bar and luge that served martinis and passed hors d’oeuvres such as Korean BBQ short ribs and pork belly on apple fritters. We also had a sushi bar, a carving station with tomahawk steaks and Colorado lamb chops, and an ice sculpture tier filled with chilled lobster. Chef Pasquale manned the mozzarella maker station, Dave’s favorite! The staff was so attentive and the food was delicious.
Our reception had romantic décor. The tables in our ballroom were set with elegant golden linens and clear chargers with accented gold rims. Our centerpieces were made of white and blush roses, hydrangeas, and orchids, all surrounded by candles. Our sweetheart table was covered in flowers and candles, which complemented the centerpieces. Thanks to our talented band and their great mix of songs from different eras, our dance floor was full the entire night.
For dinner, we had an appetizer of avocado, tomato, and crabmeat tower. Then a lemon sorbet intermezzo in a sugar cone was passed to the tables and to those on the dance floor. It was a huge hit! For the main course, we offered a duet meal of filet mignon and Chilean sea bass, secured with a bamboo stick of our initials. Tim, executive chef, did an incredible job with our dinner menu. For dessert, we had our wedding cake, designed by Surf’s Club pastry chef Alex, and a variety of delicious desserts at our Viennese Hour. We had everything from chocolate fountains to a crepe station to an ice cream bar and more. We ended the night with an unforgettable after-party complete with dancing, cigars, a whiskey bar, and more late-night food selections.
This incredible celebration would not have been possible without our parents, our brilliant vendors, and Surf Club on the Sound, who turned our dream into a reality. Thank you to Charles, Ricky, George, and each of the chefs for all their hard work. Thank you to our family, bridal party, and friends for their unconditional love and support on the most important day of our lives.