Ceremony & Reception: Hotel Plaza Athénée,
Makeup & Hair: Missy O’Gorman, The Hair and the Heart
Florist: Surroundings Flowers & Events
Cake: Hotel Plaza Athénée
Photographer: Hechler Photographers
Band: Hank Lane Music
Officiants: Reverend Britt Hall and Reverend Louis A. Olivieri
With an Old World Ballroom
Richard: I’m a consultant and Kath is a grad student. We met on match.com. Our first date didn’t turn out as planned! Kath got sick and gave me a call as I was on my way to the date. But our actual first date was really good.
Katherine: Immediately I thought Rich was a really nice guy, but I had become very cynical with the whole New York dating thing.
R: We met at a cafe and I was there first. She was looking around and saw me waving at her in a corner. After many dates and getting to know each other and spending time together, Kath and I had a conversation about how we wanted to spend the rest of our lives together. That was our proposal.
K: It definitely felt natural and right.
R: I had heard so many amazing things about the Hotel Plaza Athénée. Kath’s father also knew the hotel well.
K: We had a family friend who used to stay there, a world traveler who was very picky about hotels. He stayed there once and from that point on never stayed anywhere else. Because of our state in life, we didn’t want anything crazy and big, but since I’ve never been married, I definitely wanted to have a wedding, and the Hotel Plaza Athénée was the perfect size for our small affair.
R: The director of catering was amazing. She put us in touch with the right people, watched our timeline and our budget, and was a tremendous resource.
K: The ceremony was very intimate, just close friends and family.
R: Kath was raised Jewish and I was raised Protestant so we came up with a nice hybrid ceremony, more for tradition than anything else. We had the chuppah and the breaking of the glass, and a reading of a passage from the Bible.
K: Our reverend Britt Hall really did a phenomenal job getting to know us and our relationship and incorporating that into the ceremony.
All our appetizers were very special and the service was impeccable. Everybody was fed and happy. Our hors d’oeuvres included lobster rolls, white bean bruschetta with sun-dried tomato, dim sum in a bamboo basket with soy sauce, and Maryland crab cakes with a spicy remoulade sauce.
The ballroom was the perfect size for our group and was decorated beautifully. It’s very Old World, and didn’t even need that much decoration because it’s such a beautiful space.
The dinner was delicious, and there was a nice selection of dishes. Dinner began with a tomato tower with buffalo mozzarella, prosciutto di Parma, toasted pine nuts, a balsamic reduction, and basil oil.
This was followed by a potato gnocchi with wild mushrooms and a truffle parmesan fondutta. For the entrée, our guests chose from herb-crusted Colorado rack of lamb with truffle whipped potatoes or roasted striped bass with artichoke barigoule and baby whipped potatoes. Dessert was a citrus panna cotta with fresh strawberry and a sweet balsamic reduction.
R: We’d like to thank our parents, Les and Bonnie Hochberg, Kath’s sister Stefanie Deoleo, and my daughter Jacqueline Lehan. Thanks especially to the Hotel Plaza Athénée and to all our guests who celebrated with us.
Hotel Plaza Athénée
37 East 64th Street, New York, NY 10065