Ceremony & Reception: The Estate at Florentine Gardens,
Gown: Galia Lahav from Bridal Reflections
Bridesmaids: Sorella Vita
Tux: Vera Wang
Photographer: Milton Gil Photographers,
Makeup & Hair: Artist Makeup Academy
Florist & Décor: Adam Leffel Productions
Cake: Palermo’s Custom Cakes & Bakery
Band & DJ: Sal Travis Entertainment
Event Planner: Detailed Events by Lo
Live Event Painter: Captured on Canvas
Linens: Cloth Connections
Bridal Jewelry: Bridal Styles Boutique
I met Michael at a friend’s party in the summer. Over the next few months, we hung out in group settings and I would go to his softball games with our mutual friends. By the end of that summer, he asked me to be his girlfriend. Now he is an electrician and I am a special education teacher and event planner. Four years later, Michael took me to an elegant restaurant in New Jersey. My dessert came out on a plate with a candle, a rose, and the ring! Then he got down on one knee and asked me to marry him!
Picking our venue was a no-brainer. With its grand entrance, lush gardens, and breathtaking ballroom, The Estate at Florentine Gardens was everything I dreamed of in a wedding venue. We worked closely with Maria Daidone, the general manager. She was so accommodating, friendly, and welcoming. Maria, Amanda Daidone, the assistant general manager, and Sal Travis, the director of entertainment, are so talented and knowledgeable. In our opinion, they are the best in the business.
We were married outside in the beautiful gardens. Our aisle was lined with elegant tree stumps, which were covered in cream, white, and blush-colored peonies, roses, hydrangeas, and orchids. Lush rose petals led up to our floral gazebo that had Swarovski crystals hanging from it.
A violinist, pianist, and harpist played throughout our cocktail hour. The tables had rose gold sequined linens with candles and a single pink peony on top. White-glove attendants served hors d’oeuvres like mini grilled cheese sandwiches with gazpacho shooters, crab cakes with Cajun remoulade, duck truffle mac and cheese, and more. Some of our favorite food stations were the ceviche bar, the sushi station, the Chinese takeout station, and the martini and mojito bar.
Our ballroom had amber uplighting to accent the gold linens and Swarovski crystal table numbers and gift box. We had all tall centerpieces using the same flowers from our ceremony. Our white-tufted sweetheart table with matching love seat was a main focus in the ballroom. To match its mirrored table top, we had custom mirrored charger plates engraved with “Bride” and “Groom.”
A harpist played on the balcony throughout dinner. The first course was a tomato and mozzarella salad and an intermezzo of lemon sorbet. Then for the entrée, guests could choose from chateaubriand in a cognac demi-glace, miso-glazed Chilean sea bass in a teriyaki buerre blanc, or French-cut chicken breast stuffed with spinach and Fontina cheese in a black truffle red wine demi-glace.
In the pavilion, we had our wedding cake and an elaborate Viennese table with tiramisu, an ice cream sundae bar, Belgium waffles, and more. We danced the night away to the best pop music! The partying continued at our after-party with an open bar, DJ, cigar roller, and glow sticks! We offered late-night snacks of Philly cheesesteaks, wings, and French fries.
Thank you to our parents for everything they do for us. Thank you to Maria, Amanda, Sal, and the staff at Florentine Gardens for helping us create the perfect wedding day. Thanks to all our incredible vendors for making this day unforgettable, especially our florist. And thank you to my new husband Michael for dealing with me through this whole process! Thank you to our family and friends for sharing our special day with us.