The Wedding of ...
Liz Martinez & Mike Bristoll
Ceremony & Reception: OHEKA Castle,
Gown: Stella York
Tux: Giorgio Fiorelli
Photographer & Cinematographer: Fine Art Photography
Makeup & Hair: Salone di Bianca
Florist: Dalsimer Spitz & Peck Floral & Event Decorators
Cake: OHEKA Castle
DJ: Marc Bauman Events,
Invitations: Moments by Michelle
Lush Garden Wedding
Mike and I met in high school and eventually went off to separate colleges. After we graduated, we returned to our hometown and reconnected at a block party. Soon after, Mike asked me to be his girlfriend. Now, I am a mechanical engineer and he works for the sheriff’s office.
Around Christmas, two years later, Mike and I were getting ready to go to the supermarket to prepare for guests coming over for the holiday. Right before we left, he got down on one knee and asked me to marry him. Of course, I said yes!
Mike’s cousins work at OHEKA so he grew up going to the beautiful castle. In my wildest dreams, I never thought getting married in a castle was an option for me! The staff was amazing to work with. Kelly Melius, the director of sales, John DiPreta, the banquet manager, and Samantha Bellando, the bridal coordinator, helped us every step of the way.
Our ceremony was lighthearted and simple. Afterward, Mike even got our rescue pup, Snowflake, to take photos with us. She is usually very scared around people, but in the magic of our wedding day, she sat through photos for an hour without a bark!
At our cocktail hour, we had stations representing nearly every type of cuisine, from Asian to Mediterranean, Caribbean, and Italian. Two delicious carving stations served pork loin and Argentinian steak. Passed hors d’oeuvres included smoked chicken and mango tartlettes, lobster medallions with caviar and tarragon, and fried wonton with Asian tuna tartare. The big hit was the ice sculpture castle that served our favorites, scotch and champagne!
Our ballroom resembled a romantic garden. Each centerpiece was full of wildflowers. The high centerpieces were on a tree bark stand and the low ones were in mason jars. For a special touch, my family and I handmade a lot of the décor. I handmade our menus on gold and beige paper. Then my sister-in-law, some of her friends, and I made chocolate paw print lollipops to match the menus. Our DJ kept the crowd dancing all night. My sister Jacky made a show-stopping performance, remaking Taylor Swift’s “Blank Space” with lyrics that told my and Mike’s whole love story.
Dinner began with a delicious salad with poached pears, toasted pecans, and pear glaze. For the main course, guests had a choice of filet mignon in a port wine demi-glace with garlic mashed potatoes, French-cut chicken breast with chive whipped potatoes and wild mushroom ragout, miso-marinated Chilean sea bass in a sweet soy glaze, or a penne pasta with marinara sauce. Every dish was delicious.
Daniel Andreotti, the executive pastry chef, designed our fabulous five-tier yellow wedding cake. He understood our vision and executed it perfectly. The tiers had alternating fillings of chocolate ganache and pistachio. We had a fun station with mozzarella sticks, pizza bagels, and beer-battered onion rings and a dessert café with a sorbet and gelato bar, a chef’s flambé station, a warm apple strudel station, and more.
We cannot thank our parents enough for making our wedding day possible. You are such a blessing. Thank you to Kelly, John, and Samantha at OHEKA for helping our wedding day run as smoothly as possible. And thank you to all our vendors, with a special shout out to our whole photography crew; you truly made us feel special and did spectacular work. Thanks to our friends and family for sharing our day with us!