The Wedding of ...
Elein Tse & Adam Su
Ceremony & Reception: Surf Club on the Sound,
Gown: Wtoo by Watters
Bridesmaids: Vera Wang
Tux: Kent Wang
Photographer & Cinematographer: dp Studio Ting Yi Photo & Cinema
Makeup & Hair: Makeup by Coco Tsang
Florist: Westchester Floral Decorators
Cake: Surf Club on the Sound
Band: Bravo Sound
A Grand Estate
I met Adam at my best friend’s birthday party. I am a nurse and he is a global product manager. A couple of months later at a concert, we saw each other again and sparks were flying! We kept in touch after that and had our first date shortly after at The Meatball Shop in New York City. Four years later, Adam proposed in Hawaii at the 10,000 foot summit of the inactive volcano Haleakala!
Just driving up to the grand water fountains at the entrance to Surf Club on the Sound, we could tell this was going to be our venue. Charles Koebler, the banquet manager, took us on a tour of the beautiful space. We fell in love with the ballroom and its grand chandeliers, the romanic outdoor and indoor ceremony spaces, and the huge bridal suite. We could tell that Charles was very proud and passionate about everything the Surf Club could offer us and we knew we were in good hands. He walked us through all the steps of wedding planning and was very responsive to every phone call and email to make sure we never felt stressed. Merrill, my bridal attendant, and Antonio, our maître d’, made sure everything ran smoothly.
To pay respect to our culture and our families, we had a Chinese tea ceremony. It was cold the morning of our wedding, so we moved our ceremony to Surf Club’s indoor chapel, which has large windows that provide great lighting and overlook the Long Island Sound. Our florist brought in Grecian columns and placed my floral centerpieces on top to create the perfect ambiance for an indoor tea ceremony.
Our guests were impressed by the spread at our cocktail hour. Adam and I had special His and Hers signature cocktails. Mine was a peach vodka lemonade and his was a mango mojito. Some of our favorite passed hors d’oeuvres were the tuna avocado martini, barbecue pulled pork sliders, and filet mignon and gorgonzola pincho. Everyone loved the sautéed shrimp scampi station and the butcher board with Thai marinated steak and roast suckling pig. We were taking photos during our cocktail hour, but Merrill made sure to bring a large selection of foods to the bridal suite for us.
We decorated the ballroom with simple elegant décor. Our centerpieces were peach and white flowers. Top 40’s songs, electric dance music, and 90’s hip hop played throughout the reception. Our DJ worked hard to cater to everyone’s music styles and brought extra lights to put the focus on the dance floor!
We started dinner with a Mediterranean style salad with raspberry vinaigrette. Then guests chose from prime rib of beef au jus; French cut chicken stuffed with spinach, Fontina cheese, and mushrooms in a sun dried tomato and basil sauce; miso-glazed salmon with a tropical fruit salsa; or a tower of portobello mushroom, roasted peppers, grilled eggplant, and zucchini. Alex, Surf Club’s pastry chef, did an amazing job making our four-tier vanilla sponge cake with a filling of strawberries and cream.
Thank you to our friends and family for sharing this beautiful day with us. Thank you to all our vendors for your wonderful talent. A special shout out to our photographers for making everyone laugh and helping direct my Chinese-speaking family members in family portraits. Thank you to Charles, Merrill, and Antonio for helping us create this perfect day.