The Wedding of ...
Jenna Glauda & Matthew Voliva
Ceremony & Reception: The Ryland Inn,
Gown: St. Patrick by Pronovias Fashion Group
Bridesmaids: Jenny Yoo
Tux: Ike Behar
Hair: Shag 86
Florist: Twisted Willow
Cake: Palermo’s Bakery
Photographer: Lindsay Madden Photography
Band: Frank Simmons Band of Hank Lane Music
Invitations: Carlson Craft
Calligraphy Mirrors: Susan Steele Calligraphy
A Magical Ballroom
Matt and I met at Rutgers University. We had two classes together and had definitely noticed each other. Toward the end of the semester, Matt finally introduced himself. He walked me back to my apartment that day and asked me out on a date that week. We went to a great Italian restaurant called Cafe Picasso and have been inseparable ever since!
I am now a marketing manager in the health care industry and Matt is a financial advisor. One day, Matt picked me up at work to take me to dinner at a beautiful restaurant on the Hudson River. We got drinks at the bar lounge area while we waited for a table. I began to tell Matt about the medical conference I had recently attended and he asked if the doctors knew I had a boyfriend. “I want everyone to know you are taken,” he said, “and I got you a present to show you how much I love you.” He got down on one knee and asked me to marry him. Later, Matt told me he planned to propose at dinner, but was so excited that he had to do it immediately! After dinner, he surprised me with a suite at the Ritz Carlton, where flowers, pictures of us, and champagne were waiting for us!
We chose The Ryland Inn because we loved its elegant and classy ambiance and its top notch five-star food. The hardwood floors, extremely high ceiling, and neutral color palette in the ballroom were beautiful. The outdoor patio area was also perfect for the indoor/outdoor wedding we wanted.
Danielle Gomez, our event coordinator, was so accommodating and responsive to all my questions and requests. She also helped us customize our menu. Carmen Rivera, the maitre d’, and Donna Vardenega, my bridal attendant, took exceptional care of me and my needs on our wedding day.
The backdrop for our ceremony on the patio was a wall of flowers including orchids, roses, and vines. Our guests were handed antique paper cones filled with dried flowers of assorted colors. At the end of the ceremony, they threw the dried flowers at us!
To make sure everyone had enough time to enjoy all the amazing food, we had an hour and a half long cocktail hour! Maryland crab cakes, crispy pork belly, ceviche scallops, mussels Pernod, baby lamb chops, and egg yolk tagliatelle were just a few of our favorites. We especially loved our signature cocktails, fleur de champagne and cocktail d’orange, which we created with one of the expert mixologists at The Ryland Inn.
I wanted to create a magical, elegant, garden look for the ballroom. We had vines and flowers hanging from the massive iron chandeliers. The flower wall from our ceremony was placed behind our sweetheart table. Mercury glass candles were placed all around the room to create a soft glowing feeling. The flowers in our centerpieces were large blooms, including garden roses, peonies, and dahlias with hanging amaranths.
Our guests chose between day-boat halibut, filet mignon, Griggstown chicken, or a vegetable dish for dinner. The entrées were exceptional and guests raved that the filet was the best they ever had! Our band kept everyone dancing all night. We did the limbo with cloth napkins tied together and Matt and I got hoisted up and down in chairs!