The Wedding of ...
Joelle Solomon & Eric Wehrle
Ceremony & Reception: The Rockleigh,
Tux: Zohreh NYC by Sean Vokhshoorsadeh
Photographer: Marc Solomon Photography
Cinematographer: Videography by Tiffany
Makeup & Hair: Pin it Up & Pout
Florist: Broderick’s Flowers
Cake: A Little Cake
Band: Epic Soul Band,
Buses: Wehrle Bus Company
Treated Like Royalty
Eric began working at the same company as me eight months after I started working there. We were on the same sales team and we became best friends right away. Years later, our close friendship escalated to romance.
After three years of dating, during a game of golf with my dad, Eric asked for my dad’s permission to marry me. The two of them then went ring shopping and Eric designed the ring himself! Once he had the ring in his possession, he coordinated with my friend Colleen to have her take me to the nail salon and then to Chelsea Piers. I was shocked when we arrived at the pier and I saw Eric there! He had a huge bouquet of peonies and asked me to marry him. Of course, I said yes!
My mom, Eric, and I went to visit The Rockleigh and we loved the classy elegance of the venue, the gorgeous views, and the breathtaking chandeliers in the ballroom. From beginning to end, the staff at The Rockleigh treated us all like royalty. Cheryl Konstandt, office manager, and Bari Green, event manager, were so professional and helpful. They made the entire process very enjoyable. It was extra special that we were planning our wedding at the same time that Bari was actually planning her own wedding at The Rockleigh, so we were able to share ideas and ask real time questions.
We customized our ceremony and Gerald Fierst, Justice of the Peace, married us. We stood under a beautiful chuppah, read our vows that we wrote to each other, Eric stepped on the glass, and we were officially husband and wife!
Not only were the views at cocktail hour amazing, but the unlimited food blew everyone away! We had several passed hors d’oeuvres, including ceviche of rock shrimp, mini beef sliders, tuna tartare, and more. We had all kinds of food stations; our favorites were the seafood bar with littleneck clams, blue-point oysters, cocktail crab claws, and more, and an Idaho potato station with every French fry, potato chip, or whipped potato you could imagine. Our guests went crazy over the ice bar station, where they could take shots of vodka out of the ice luge!
In the Bristol Room, the large dance floor was lit with soft pink LED lights. The tables had ivory linens and the tall centerpieces consisted of peonies, lilies, roses, and touches of deep green leaves, with hanging crystals. From the first dance, to getting lifted up in chairs for the Hora, to rocking out to Motown, our band made sure the dance floor was packed the entire night.
For dinner, we offered prime filet mignon infused in demi-glace, salmon stuffed with caramelized apples, or Tuscan roasted chicken breast coated with truffle butter. In addition to our wedding cake, we had the most elaborate Viennese table I have ever seen! It had all the works: a cotton candy station, a tapas bar of cakes and pies, a fondue station, a fruit bar, an ice cream sundae bar, a crepe suzette station, and more.
Eric and I are so thankful for everything Cheryl, Bari, and The Rockleigh provided and for all our vendors for making this such a special affair. We are so grateful for all our friends and family that attended our wedding; having everyone we love in one room celebrating the start to an amazing life is a memory that will last forever.