The Wedding of ...
Lindsay Pergola & Richard Guarini
Ceremony: Saint Paul Roman Catholic Church
Reception: Frungillo Caterers
Gown: Stefan Jolie from Bijou Bridal
Tux: Michael Kors
Photographer & Cinematographer: Anthony Ziccardi Studios,
Makeup: Michelle Pezzolla
Hair: Allure Hair Designs
Florist: Warren Country Events
Cake: Frungillo Caterers
DJ: LJDJS Event Design and Entertainment
Richie and I met at a bar one night at the Jersey Shore and then happened to meet again through mutual friends the next night. By the end of the weekend, we decided to meet for dinner and began dating shortly after.
On Memorial Day Weekend, four years later, Richie surprised me with a weekend at The W. At the hotel restaurant, when I ordered dessert, a second plate came out next to my cheesecake. It held a glass slipper, as a tribute to our love for Disney, with “Will you marry me?” engraved on it! Richie got down on one knee, and of course, I said yes! As another surprise, he arranged for our friends and family to meet us at the restaurant afterward.
My mom, Linda Pergola, is the catering director at Frungillo Caterers. We planned our day with her and Robert Frungillo, an owner, and Ben Frungillo, sales manager, who made sure we got everything we wanted for our special day. From the cocktail hour and dinner menus to the theme and decorations, they helped us plan every little detail. Everyone at Frungillo Caterers made us feel part of their crew right away.
We were married in the same church that my parents got married in 40 years ago. During the mass, our fathers came up and put double-sided rosary beads over us to symbolize our two families coming together. There was a huge prosecco wall when our guests entered cocktail hour. Our passed hors d’oeuvres included filet crostini with manchego cheese, risotto lobster balls, shrimp grilled skewers, and more. We also had a pasta station with different types of penne, ravioli, and sauces; a seafood station with shrimp scampi, crab claws, and oysters; and a Tuscan display with goat cheese wheels, marinated olives, roasted artichoke salad, and more.
For our New Year’s Eve wedding, we created a Winter Wonderland theme. Our florists, Julie and Nicole, completely captured our vision. The whole room was decorated in black, white, and silver. Our sweetheart table had a big LED tree on it and the guest tables had white satin tablecloths with silver sparkled runners. In preparation for midnight, at every table there were mini champagne bottles, New Year’s hats, and bags of confetti.
As a dance instructor, I knew I wanted to do something special for our first dance. Dirty Dancing was my favorite movie growing up, so we surprised our guests and recreated that dance! Our guests were blown away and the video of us doing the dance actually went viral! We didn’t sit down the rest of our wedding and danced the night away. Our DJ was incredible and created the big party atmosphere we wanted.
Dinner started with a mozzarella, tomato, and roasted eggplant tower salad. For the entrée, guests had a choice of filet mignon in bordelaise sauce, striped bass in beurre blanc, French-cut chicken with spinach and fontina cheese, or grilled cauliflower steak. For dessert, we served our five-tier wedding cake and had dessert trays at each table with cannolis and biscotti, Italian cookies, and chocolate covered strawberries. At our after-party we had a to-go station serving cheesesteaks and Italian hot dogs!
Thank you to my parents and Frungillo Caterers, with a special shout out to Robert, for making our dream wedding come true. Thank you to all our incredible vendors for their extraordinary talent. The whole staff went above and beyond for us. Thank you to our bridal party and to all our guests for helping us create an unforgettable wedding.
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