The Wedding of ...
Loren Wignall & Kevin Crowley
Ceremony & Reception: OHEKA CASTLE,
Tux: Tuxedo Park
Photographer & Cinematographer: Patken Photographer Inc.
Makeup: Gizay Michaels Salon
Hair: Salone Di Bianca
Florist: James Anthony Floral
Cake: OHEKA CASTLE
Band: L&S Entertainment
Attentive & Helpful
Kevin and I were high school sweethearts. When we met, we could not even drive yet! Fast forward nine years, we are both now registered nurses and he is about to surprise me with a proposal. I planned a trip with our friends to several wineries and little did I know, Kevin was behind the scenes changing everything I planned. At the first winery, our photographer friend said he wanted to take some shots of me and Kevin for his portfolio, so we posed in front of a picturesque spot on the grounds. As he went to take the shot, Kevin got down on one knee and proposed! Then we headed to the second winery, where Kevin surprised me again with both of our moms waiting there to celebrate.
My mom’s best friend and my godmother, Kelly Melius, is also director of sales at OHEKA CASTLE. I have always loved OHEKA CASTLE and Kelly helped us plan a wedding there that would fit our budget. Kelly was so easy to work with and she always responded right away to any question I had. Steve Kessler, group sales representative, John DiPreta, banquet manager, and Patricia Carchietta, the bridal attendant, were all so attentive and helpful.
We were married in the grand ballroom and our photographer friend who captured the proposal also married us! We loved being able to have all the events of the day in one place. Our guests loved the selection of food at our cocktail hour. We had several passed hors d’oeuvres, such as chicken and mango tartlets, lobster medallions with caviar, and fried wontons. Some of our favorite stations were the seafood station with baked clams, crab-stuffed mushrooms, and fried calamari and the carving station with Argentinian skirt steak, short ribs, honey-glazed ham, and more. The big hit was the pasta station, with everything from penne alla vodka to gnocchi to gluten-free pasta options.
The reception was held in the terrace room, which we decorated with rustic Thanksgiving décor. We had amber uplighting and all our centerpieces were high vases filled with beige and gold colored flowers. We had both a band and a DJ and they really bounced off each other to create an eclectic range of music throughout the night. We had classic oldies songs, 80’s and 90’s music, and current popular songs.
For dinner, we started with a baked goat cheese salad with pears and pecans and pumpkin ravioli in white sage sauce. For the entrée, guests could choose grilled filet mignon in port wine demi-glace; chicken breast stuffed with artichokes, broccoli, and roasted peppers in a Madeira wine sauce; or pan-seared Chilean sea bass in a sweet soy reduction. I had a taste of each dish and they were all delicious.
OHEKA’s fabulous executive pastry chef, Daniel Andreotti, created an amazing five-tier wedding cake with a mix of coconut filling and dulce de leche filling. One side of the cake looked like a regular wedding cake and the other side was decorated with a Yankees theme! In addition to our cake, we also offered a dessert café with several stations, including a cheesecake station, a sorbet and gelato station, a warm apple strudel station, and more.
Thank you to our friends and family for sharing our day with us. Thank you to Kelly, Steve, John, Patricia, and Daniel from OHEKA for making this day possible.