Issuu

BC The Mag

Occasions

Fall 2019

Publishers

Sharon & Steven Goldstein

Associate Publisher

Brandon Goldstein

Editorial Director

Jessica Humphrey-Cintineo

Design Director

Jessica LaPlaca-Bruno

Fashion Director

Candace Kristin

Photographers

Anthony Ziccardi Studios, Sparta Authentic Photo, Clifton Blissful Haze, Miami, Fla.

Dean Michaels Studio, Madison

Rosemary Green Photography, Madison

Stark Studio Photography, Pine Brook Studio Uno, Paramus

Contributing Writers

Gabrielle Alfano

Michelle DeSantis

Kaitlyn Dickman

Kristin Favaloro

Jessica Ford

Soneca Guadara

Tara Ippolito-Lafontant

Daniella Mania

Christine Modica

Linah Munem

Paige Neary

Nunzia Palaia

BC the Magazine Occasions is published by BC the Mag.

Find us at www.BCTheMag.com.

For advertising and information, please call (201) 265-2286.

Jessica Humphrey-Cintineo Editorial Director

@bcthemag

A Letter From

The Editorial Director

Anne of Green Gables said, “I’m so glad I live in a world where there are Octobers.”

Anne, I couldn’t have said it better myself. I love the fall. Come late August, I start to get giddy for sunflower mazes, pumpkin spice lattes and blanket scarves. Then September hits, and all those superficial things fall to the wayside.

Why?

On Sept. 21, I celebrate 6 years of “wedded bliss” with my husband, Michael. I can truthfully say that six years and two sons later, our love is still strong. It’s creating two miracle humans strong, running a household strong, finding time for romance strong, raising a family strong, celebrating good times strong, pushing through hard times strong. It’s figuring all this out strong. Things sure look different, but we’re thriving in strong ways together every day.

Speaking about those two miracle humans we created… One of them has an October birthday. Our first turns 3 on Oct. 14 –THREE.Three is a flourishing vocabulary.Three is big feelings, and bigger tears. Three is exploration. Three is singing at the top of your lungs for hours.Three is neck-breaking hugs.Three is “I love you too, Mommy and Daddy.” Three is idolizing Thomas the Tank Engine. Three is reciting your favorite books by heart. Three is repeating everything. Three is tickle fights. Three is “I cuddle you, Mommy.” Three is pure magic.

Magic – just like the changing leaves, the brisk morning air, the thankfulness that ignites in our hearts (and stomachs) come Thanksgiving. Magic, just like fall.

Here’s to hoping the magic finds you, friends.

STYLE WITH SONECA

HOW TO CHOOSE THE RIGHT

LIPSTICK COLOR Pucker Up:

By Soneca Guadara

Are you attending a special event, such as a gala, wedding or red carpet? Or, perhaps you are the bride-to-be? Either way, I’m sure you are not sure what makeup to use and what lip color to use in order to flatter your dress.

“Lipstick isn’t just something you wear on your lips, it’s the perfect accessory to add to your face,” said MAC Makeup Artist Maria Glamella.

So, with that said, it is very important to choose the right color that will add to your whole look.

You must remember that lip color is very personal and for that special day, you want to make sure it will look right and feel right. Here are few tips to bear in mind when choosing the right lip color:

Know your skin tone.

A key trick is to look at your wrists to determine if you have more yellow (warm) or pink (cool) undertones. If your veins are more on the blue side, then you’re closer to the pink family; if it’s more on the yellow side, you should stick to warmer colors, such as brick colors.

According to Amaril Florez, a professional makeup artist, “I decide the lip color depending whether the eyes are smokey or natural. I do a softer color for the lips if the eyes are smokey and a brighter or a deeper colors for nude eyes.”

Do a trial run.

Always make sure you do a trial run of your makeup either with a makeup artist or at home, especially if you are the bride-to-be. Your hairstyle and what your dress looks like will inspire each other and influence the lipstick color you choose.

Make your makeup last.

Apply your lip color in a thin layer. Filling in with a lip pencil first will ensure the color will last. Matte lipsticks are great but lip stains are ideal. The last thing you want to worry about is reapplying, especially if you are the bride. If that’s the case, then ask one of your bridesmaids to remind you when it’s time to reapply; this way you have one less thing to worry about.

Moisture is key.

You want your lips to be moist and smooth before applying any lipstick. Applying a lip scrub and rubbing it over your lips is an easy and fast trick to get rid of dry skin. If you have time, I like to use Dermalogica’s Nightly Lip Treatment. It’s well worth the investment because it really does aid in repairing cracked wrinkled lips. Your lips will feel moisturized and luscious after a week of applying.

Consider the time of the event.

Nudes and pinks will look fresh and classy and endearing for day events. If you are fair, choose a pink, but not too light; if it has yellow undertones you may look too washed out. Darker skin tones should go with nude stains, such as cocoa, chocolate, taupe and mauve. If you have olive skin, you’re the luckiest because most lip colors go great on you.

Take advantage of the bright natural light for a late afternoon or evening event, especially if you will be outdoors. Break out the corals. If the event is at night, go red; use a deep red to Marsala red – depending on your skin tone.

Soneca Guadara is a personal fashion stylist who makes her clients feel beautiful and confident. When Soneca is not working her magic assisting her clients, she can be found working backstage at New York Fashion Week, working on location shoots and contributing as an on-air fashion/style expert and style writer.You can follow Soneca on her Instagram (@stylebysoneca) for weekly style tips.

Don’t forget the final touch: lip gloss.

Lip gloss does add that final touch, but bear in mind that some are stickier than others. If, for example, you are the bride-to-be, you definitely want to steer away from glosses with too much shine, for it will be too bright for flash photography.

On the day of your event, you should look like you – just the best and most stunningly version of you.

As Glamella pointed out, “You want to stick to a lipstick that doesn’t stray too far from your comfort zone and enhances the colors of the natural lip. Particularly, on your wedding day, which is one of the most photographed days of your life. It’s best to look as true to you as possible, and timeless.”

Whatever you do, do not experiment the day of.

Now, you may kiss the bride.

The Countdown Is On Get Wedding-Ready With These Prod

By Kristin Favaloro

Your big day is approaching, and so are all the photo opportunities that come with it. What bride doesn’t want to have glowing, gorgeous and flawless skin? I am sharing some of my favorite products to use at home to get your skin in tip-top shape for the one moment in your life that will be captured forever in photographs. From great serums to weekly mask treatments, I came up with a fabulous list of my top picks.

Cleanser

• Tatcha Pure One Step Cleansing Oil: Packed with omegas and vitamins, this cleansing oil does double duty as a makeup remove and cleanser. It leaves your skin so silky smooth and soft.

Exfoliating Scrub

• Kate Somerville ExfoliKate: The perfect bi-weekly treatment to even out skin, unclog pores and reveal a natural glow.

Overnight Mask

• Fresh Black Tea Overnight Firming Mask: Overnight masks are the easiest way to really amp up the moisture in your skin. This mask not only moisturizes, but it actually firms the skin and reduces the look of fine lines and wrinkles. Wake up dewy fresh and glowing the morning of your wedding.

Lip Mask

• Laneige Lip Sleeping Mask: The last thing you want on your big day is dry chapped lips.This is the go-to lip treatment to prevent

that. I love this product so much. Just put it on before bed and wake up to plumper soft and hydrated lips that are ready for that first kiss as husband and wife.

Toner

• Glowbiotics MD Probiotic Brightening and Refining Layering Solution: To me, a toner is key to brighter and even skin tone and texture.This is packed full of probiotics and gently exfoliates the skin to reveal that glow we all want. I use this product nightly and it really works so well.

Eye Mask

• Wander Beauty Baggage Claim Gold Eye Masks: The last thing you want the morning of your wedding is puffy, tired eyes. Whether you had a few cocktails at your rehearsal dinner or couldn’t sleep the night before the big day, these masks will eliminate all of that and leave you so hydrated and ready for your makeup application. Hyaluronic acid along with aloe and lavender will deliver tons of hydration and soothe your eyes. y

• Jordan Samuel Olio Per Il Corpo Body Oil: Most people forget to take care of their skin. I love a great body oil to really hydrate and leave skin glowing.This body oil smells amazing; it’s full of citrus extracts and just really hydrates making it perfect for any bride.

• KKW Skin Perfecting Body Foundation: If you want your skin to look flawless and airbrushed (almost like you are in a real life Instagram filter), then you need this product. I love how flawless I look when I apply this and it does not transfer to your clothing so it’s perfect to use before putting on that gorgeous gown.

Kristin Favaloro is a Jersey girl with a serious makeup and skincare obsession. Follow her on Facebook at www.facebook.com/pg/ beautyandtheburbsnj or visit her blog at www.beautyandtheburbsnj.com to discover all that Bergen County has to make a beautiful you. Have a product you’d like Kristin to check out? Email her directly at beautyandtheburbs201@ gmail.com.

Get The ‘Skinny’ Get The ‘Skinny’

ON BERGEN COUNTY: ON BERGEN COUN TY:

The Shreing F The Weing Editi The Shreing F The Weing Editi

IBy Michelle DeSantis

t’s never too early to start shredding for the wedding. Whether you’re looking to slim down, tone up or just work off some wedding planning stress, a wedding workout plan is a necessity. I recently got engaged at the end of March and have been putting together a workout routine that will help me get in the best shape for my special day. As a N.Y. Jets Flight Crew Cheerleader and fitness junkie, I’m sharing my tips and tricks to get ready for your big debut.

Geing Started

You’ve said yes, now it’s time to get in shape. It’s never too early to start your wedding workout. An earlier start guarantees you can tone up the healthier way, which is long term. Many brides make the mistake to start a crash diet a month before the wedding. Yeah, maybe you’ll look good for your special day, but you won’t feel good and all that extra weight will sneak back up on you while you’re on your honeymoon. Starting early helps bridesto-be to make a healthy lifestyle change and set goals from now to your wedding day.

Set a Gl

So, now you’re engaged, where do you start? Most brides want to start working out when they get engaged but don’t know where to start.The fact of the matter is that everyone is different and has different body parts they want to work on. Most experts recommend doing a combination of cardio and strength training to help lose weight and build muscle. The best way to cater to your own body and goals is to work with a personal trainer to come up with the best routine for you. Most personal trainers recommend training a minimum of eight weeks out and to keep a consistent training regiment each week.

D’t Get Discraged

It’s time to say yes to the dress. Stop dwelling on your negatives and focus on your positives. If you don’t like the way your dress fits in a certain area, focus on that body part and set a goal to work towards. If you want to wear a strapless dress, focus working harder on your shoulders and arms.Want to wear a mermaid dress? Focus on your hips. Overall, don’t get discouraged with your body. Just create a fitness routine that caters to you and what you want to accomplish.

Antability

It’s often easy to get side tracked when planning a wedding. Your to-do list seems endless and it’s hard to get all those workouts in during the week. Incorporating your workouts into your calendar will guarantee you get it done and is also an outlet to get rid of that wedding stress. Exercising in general helps with stress reduction, better sleep and improves your mood. A tip I use to schedule my workouts and hold myself accountable is to sign up for a class that I pay for. If you skip class, you have to pay for it in full and they charge you a cancellation fee on top of that. That will teach you to get to class! Another way I hold myself ac-

countable for working out is to workout with a buddy. If you have someone pushing you to go to a class or workout, it makes it harder to cancel on them. Take a bridesmaid or even your fiancé since they will likely have the same motivation as you. Want to make it a competition? Set goals with your fiancé and see who can hit them faster.

Fds Y Csume

Although working out plays a huge part in getting fit, so does the food you consume. Nutrition is a huge part in seeing change to your body. If you just go to the gym and don’t eat the proper food to fuel your body, you will lack energy and your body won’t change as quick. Nutrition is 80 percent of a person’s visual results, so if your body isn’t changing on your current diet, you may need to make some changes. Most nutritionists recommend a moderate diet consisting of lean proteins, whole grains, fruits and vegetables.

Have Fun

All in all, this is supposed to be the best time of your life. Don’t let the wedding prep get to you, and don’t get discouraged if you don’t see results right away. It takes time to see a difference in your body so be patient and have fun.

Michelle DeSantis is a Bergen County girl who lives, breathes, eats and sleeps Bergen County. Founder of the blog, The Bergen Skinny, Michelle is determined to find the best food, fitness, fashion and entrepreneurs in the area. Check her out at www.thebergenskinny.com.

A Creative Twist on Halloween Carvings

When it comes to Halloween, carving the same pumpkin designs each year can become routine. This year, save a pumpkin and carve your spooky masterpiece into a watermelon instead.

Nutrient-rich watermelon can be a healthy alternative to other sweet treats full of added sugar during Halloween festivities as it’s a source of Vitamins A and C as well as the antioxidant lycopene and the amino acid citrulline.

Because they are made up of 92 percent water, watermelons can be an effective way to stay hydrated during trick-or-treating, and creations like a Mummy or Jack O’Melon can help satisfy sweet cravings while keeping friends and family members frightfully delighted.

To get started, consider these carving tips and tricks:

• To make cutting and slicing easier, the watermelon should be at room temperature when carving.

• Cut a small, thin, flat piece from the bottom of the watermelon to provide a stable base for carving.

• Draw the design on the watermelon rind with a dry-erase marker before cutting. If you make a mistake, this can make it easier to wipe off.

• Use a sharp knife with a pointed tip for easier, cleaner cuts. Consider a paring knife with a smaller tip for ease of detail.

• Blend scraps of watermelon that are too messy for dicing or slicing to create an easy juice.

Mummy

Supplies and Tools:

• Watermelon

• Cutting board

• Kitchen knife

• Dry-erase marker

• Paring knife

• Melon baller

• Scoop

• Vegetable peeler

• Cheesecloth or gauze

• Straight pin (optional)

• Battery-operated candle or light

• Small bowl

• Blueberries or bloody candy eyes

• Toothpicks, pins or glue

Directions:

Wash watermelon under cool running water and pat dry.

On cutting board, place watermelon on its side and use kitchen knife to cut off 1/4-1/2-inch of rind from bottom to provide sturdy base, being careful not to cut too deep into white part of rind. Cut 1-2 inches from stem end to create opening for bowl to be added. Using dry-erase marker, draw eyes,

nose and mouth, along with wavy slits around carving. Use paring knife to cut them out, being sure to cut through to red flesh to let more light flow through.

Use melon baller to hollow out inside of watermelon. Reserve watermelon balls. Use scoop to remove remaining watermelon.

Using vegetable peeler, remove green skin off outside of watermelon,

Jack O’Melon

Supplies and Tools:

• Knife

• Round watermelon

• Melon baller

• Dry-erase marker

• Toothpicks (optional)

• Battery-operated light

Directions:

Using knife, cut thin slice from bottom of watermelon to provide stable base.

Cut circular piece of rind from top of watermelon big enough to reach into and remove flesh. Carefully remove top section and reserve for use as “lid.”

Remove flesh from inside water-

melon using melon baller, reserving melon balls for snacking. Hollow out remaining watermelon flesh and use blender to juice scraps and excess juice. Using dry-erase marker, draw outlines of eyes, nose, mouth, hair, ears and other features on side of watermelon. If mistake is made with marker, wipe off using paper towel to

similar to peeling cucumber.

Wrap thin strips cheesecloth or gauze around mummy carving and secure with straight pin, if needed.

Place battery-operated candle or light inside carving and fit small bowl into top of carving. Trim away excess rind to make bowl fit securely.

Fill bowl with melon balls. Attach candy eyes or blueberries using toothpicks, pins or glue.

start over. Following outlines, carve features into watermelon and remove excess rind.

Safe, battery-operated light can be firmly placed inside watermelon to provide haunting glow.

Place circular piece of rind back on top of watermelon.

Al Dente Diva’s Al Dente Diva’s

Sweet Special Occasion Desserts

You don’t need a special occasion to celebrate with dessert, but it is a great excuse. Holidays, birthdays and milestones are all great reasons to enjoy something sweet, but you don’t necessarily need to wait for them. Turn a Friday night, get together with friends or even your child’s soccer game win into a special occasion. Here are some easy desserts to turn your special day into a memorable one – even if you did create it yourself.

S k i l le t P iz o o k ie

I love ordering these out when I see them on a menu. They’re ooey gooey and are best served with a big scoop of ice cream. I prefer making them in a cast iron skillet. I think it makes for a really nice presentation. Not to worry, if you don’t have one, any oven safe skillet will do. Oh, and if you want to take a big short cut, you can use frozen cookie dough, too.

Add 1/2 cup melted butter to a big bowl. Add 1/3 granulated sugar and 1/2 cup of brown sugar and mix. Stir in 1 egg and 1 tbps. of vanilla extract until smooth. Stir in 1/2 tsp. baking soda and 1/2 tsp. salt, then slowly mix in 1 1/2 cup flour and until the batter is formed. Fold in 11/2 cup of chocolate chips. Transfer to an oven safe or cast iron skillet and bake at 325 degrees Fahrenheit for about 20 minutes or until the sides start to brown. Top with the ice cream of your choice and serve warm.

Red Velvet Cake Balls

Chocolate ‘Balloon’ Bowls

Lots of people seem to love the combination of red velvet cake and cream cheese frosting. Here’s a nice way to combine them both in a nontraditional way. Make a box of red velvet cake according to the directions of the package. Let it cool and use a fork to mix it up, breaking it into small pieces. Stir in 1 cup of cream cheese frosting. Form into small balls. Place them in the refrigerator for 1 hour. Remove them and dip them in melted white chocolate. Add sprinkles and place them back in the refrigerator until the chocolate has hardened and enjoy.

Mini Pineapple Upside Down Cakes

These little cakes are almost too cute to eat. Replacing water with pineapple juice gives them a lot of flavor. They’re great to be enjoyed with friends.

Drain 2 (20 oz.) cans of pineapple slices (keep the juice!). Stir 1/3 melted butter with 1/2 cup of brown sugar. Distribute them evenly among a muffin tin. Add one slice of pineapple and one cherry in the center. Make a box of yellow cake mix replacing the water with the reserved pineapple juice. Add the batter to the muffin tin leaving a little room at the top. Bake at 350 degrees Fahrenheit for about 20 minutes. After they’ve cooled, gently release the cake from the muffin tin with a butter knife. Flip the tin upside down and remove the cakes.

What’s better than a delicious bowl of ice cream? Being able to eat the bowl at the end, that’s what! These chocolate bowls are so easy to do and make a fantastic presentation for ice cream or whatever you might like to serve.

Simply blow up a balloon as small or large as you’d like your bowl to be. Dip it in melted chocolate and place it on a parchment paper lined baking sheet. Place them in the refrigerator until the chocolate hardens and pop the balloon. Separate it from the chocolate and you’re left with a perfect bowl made out of chocolate – so cute!

Reese’s Peanut Butter Pie

Peanut butter lovers, this one’s for you. This is a great way to turn a classic candy into a full dessert.This is so delicious and easy to make. The best part about this delicious dessert is that it’s “no bake.” Just chill in the fridge and enjoy!

Beat together 8 oz. of soft cream cheese, 1/2 cup creamy peanut butter and 3/4 cup powdered sugar until smooth. Mix in 1 tbsp. of vanilla then fold in 8 oz. of Cool Whip. Place in a premade graham cracker crust. Top with roughly chopped Reese’s pieces and drizzle with chocolate syrup. Refrigerate for 2 hours and serve.

Tara Ippolito-Lafontant is a long-time Bergen County resident and local foodie. This stay-at-home mom is the creator of Al Dente Diva, a page where she shares recipes, entertaining tips and cooking hacks with her followers. Visit her on Instagram (@AlDenteDiva) for a peek into her everyday culinary adventures.

Booms Up How  Set Up a Holiday B

By Jessica Ford

When most people think of the holidays, they think of family, friends, food, and, some would argue most importantly, booze. A toast, cheers or raising glasses to health and happiness often enhances gatherings. But when hosting for the holidays, stocking your bar can be a daunting task. Here are some foolproof tips on how to keep the merriment flowing for all holiday occasions:

Keep Guest Preferences in Mind

What your guests like will dictate what you should stock up on. If you know your brother-in-law loves craft beers, get a mixed pack. If your sister exclusively drinks Kendall Jackson, grab a bottle, or two. That being said, keeping a few staples on hand, such as vodka, gin, bourbon and scotch, is always a good idea.You can set out mixers like seltzer, tonic, cranberry juice as well as lemons and limes so guests can customize their drinks. You might also want to get spirits such as Aperol for Aperol Spritz and sweet and dry vermouth for martinis and Manhattans.

Crowd Pleasing Wines

When selecting wines for large groups of people, it is good to select wines that most people will enjoy. Stay away from very sweet or very alcoholic wines. This is also not the time to select funkier wines, unless your family is extremely adventurous. Get an assortment of white, red and sparkling. It also wouldn’t hurt to have a rose, although most people enjoy roses in the warmer months. There are so many ways to select wines for a crowd, but often, recognition is best. Go with wines you and your guests know and love. While exploring new wines is wonderful, for a holiday party, it is best to stick with the tried and true.

Non-Alcoholic Beverages

At some point during the holidays, someone is going to want to drink something that isn’t alcohol. Whether they are under 21, a designated driver or simply taking a break, it is a warm gesture to offer something inviting besides water. Flavored seltzers, juices, and teas are good options, and can also double as mixers.

Batched Cocktails and Punches

This is a festive way to make sure everyone can enjoy a mixed drink without having to play bartender all night. Make your favorite cocktail in a pitcher, punch bowl or get a decorative dispenser online. There are so many great recipes available for batching cocktails, but keep it simple and seasonal. Include holiday spices and fruits and top with seltzer or sparkling wine for a festive lift!

Ice

You do not have enough ice. This is something everyone needs to hear. Ice is used in wine buckets, coolers, in drinks, for batched cocktails, etc. In the warmer months or inside with the heat on, you will go through a lot. Ice doesn’t go bad either so stock up your freezer and your guests will be happy they aren’t being sent out mid party to restock.

Keep these guidelines in mind when preparing for your holiday soiree. With a variety of tempting beverages on deck, kept cool by a generous supply of ice, your holiday bar is sure to hit the spot.

Jessica Ford is a graduate of the Culinary Institute of America. She studied farm-to-table cuisine in California, worked on an organic farm in England and traveled to China, Israel and throughout Europe studying food and wine. Jessica received her Level 2 Sommelier Certification in 2016 while managing restaurants in Manhattan and Brooklyn. With per partner, Daniel, they took their passion for food and hospitality and started Peppercorn Events. They focus on seasonal ingredients and create custom menus for each event. Visit www.peppercornevents.com to learn more.

Handmade For

A holiday-ready home is filled with small touches that celebrate the season. Welcome guests with these easy DIY projects that you and your children can do together, bringing holiday and giving your home that extra special feel.

Pom-Pom Fur Wreath

Crafting time: Weekend project • Skill level: Some experience necessary

Instructions:

1. Follow directions on pom-pom maker packages to create three different sizes of poms of various colors using chunky yarn. If desired, mix yarn to give some pom-poms a speckled look. Make about 5060, depending on the fullness of the desired look.

2. After making pom-poms, place pom-poms around wreath, varying sizes and incorporating fur pom-poms, as well. The overall look should be a kind of hilly terrain look to give it depth.

Supplies and Tools:

Pom-Pom makers: 2 1/2-inch, 3 3/8-inch, 4 1/2-inch

Bernat Softee Chunky Yarn: Grey Heather, Taupe Grey, Natural (2 skeins each)

Scissors

Hard foam tubular 12-inch wreath

Bernat Faux Fur Pom-Poms: Grey Lynx, White Rabbit (2 each)

Hot gun and glue sticks

T-pins or 2-inch pins with pearl heads

Decorative ribbon: 2 1/2-inch-by-12-foot, blue-grey

3. Once desired placement has been achieved, glue them in place with hot glue. If needed, secure poms with T-pins or pearlhead pins.

4. Using blue/grey decorative ribbon, create a bow with trailing ends and glue in place with hot glue.

The Holidays

Rose Gold Holiday Mason Jars

Crafting time: 1-2 hours • Skill level: No experience necessary

Instructions:

1. Lightly spray inside or outside of smooth Mason jars and jelly jars with rose gold spray paint. Allow each coat to dry completely.

2. Locate templates at your local craft store. If the outside of the jar was spray painted, trace the shape with a pencil. If the inside of the jar was spray painted, trace the shape on the glass with a Sharpie.

3. Fill in each design using a detail brush and white enamel paint. Apply additional coats as necessary.

4. Paint jar rims gold.

5. Apply a thin layer or dry brush gold acrylic paint on jelly jars for added texture and dimension.

6. Embellish jars by making bows and knots with scrap strips of fabric or baker’s twine around rims of jars. Fill with sprigs of dried flowers or branches or other seasonal decorations, or for jars painted on the outside, fill with candies or treats for an edible gift.

Supplies and Tools:

Smooth Mason jars

Jelly jars

Rose gold spray paint

Provided templates: Deer head, tree, snowflake

Scissors

Pencil

Sharpie

Detail paintbrush

White enamel paint

Gold acrylic paint

Medium flat paintbrush

Scrap strips of fabric

Baker's twine

Find more ideas for DIY projects to spruce up your home this holiday season at joann.com or your local craft store.

A H Holiday G Gathering GUIDE FOR HOSTS

Gearing up for a crowd at your holiday festivities can provide moments of excitement, stress, fun and plenty of other emotions as the big dinner draws near.This year, avoid any nagging feelings of doubt with this step-by-step guide to prepare for large gatherings.

P lan i n a advance.

Even if you’re typically the last-minute type, the hectic holiday season is no time to wait until a few days ahead of the celebration to throw meals and more together. Instead, be sure to put together a guest list and send invites at least a few weeks out. Take inventory of supplies like silverware, plates, serving dishes and any accessories

you’d like to feature at the table. Make an outline of the food each guest is bringing, or, if you’ll supply all the food, ensure there will be plenty for everyone.

Make a l lis t.

Planning only takes you so far if you don’t write everything down. Once the menu is determined, list out what you’ll need to make the magic happen. Don’t forget to jot down easily overlooked items that can be picked up the day of, such as ice.

Remem ber t to t thaw.

One surefire way to make the big day a big disaster is to forget to thaw your

Asiago a and B Bacon

Orzo M Medley

Prep time: 5 minutes • Cook time: 10 minutes

Servings: 11 (about 1/2 cup per serving)

main course. If you’re planning to roast a turkey – perhaps the most common centerpiece – remember it takes around a day to thaw for every two pounds of meat. So, for example, it could take close to a week for a 14-pound turkey to fully thaw prior to cooking.

P rep t the d da y b before.

There are many tasks (big and small) that can be taken care of the day before guests arrive, making the holiday less stressful for hosts. From whipping up simple appetizers like dips to giving the house a thorough cleaning, there’s plenty of pressure that can be taken off your shoulders 24 hours in advance.

4ounces bacon, chopped

4ounces white onion, diced

1 teaspoon garlic, minced

2 cups fresh asparagus tips

2 cups cherry tomatoes, halved

1/4 cup Holland House White Cooking Wine

1/4 cup chicken stock

3 cups orzo, cooked according to package directions

1/2 cup shaved Asiago cheese salt, to taste pepper, to taste

In large saucepan, cook bacon over medium heat until crisp. Add onions and garlic to pan with bacon and sauté until fragrant and soft. Cook onions until translucent.

Add asparagus tips, cherry tomatoes, chicken stock and cooking wine to saucepan and deglaze.

Add cooked orzo and Asiago cheese, stirring to combine. Cook 2 minutes. Season with salt and pepper, to taste.

Garlic a and H Herb L Lamb C Chops with Marsala Mushroom Sauce

Prep time: 30 minutes • Cook time: 30 minutes plus marinating • Servings: 7 (about 2 lamb chops per serving)

2 Tablespoons fresh rosemary, chopped

4 teaspoons fresh garlic, minced, divided

1 Tablespoon lemon zest, grated

3/4 cup Holland House Marsala Cooking Wine, divided

2 Tablespoons extra-virgin olive oil

2 racks of lamb (approximately 3-4 pounds), trimmed and cleaned

In large bowl, combine rosemary, 3 teaspoons garlic, lemon zest, 1/4 cup cooking wine and olive oil. Add racks of lamb, meat-side up, and cover bowl. Marinate 6-24 hours. After marinating, heat oven to 400 degrees Fahrenheit.Transfer racks of lamb to heated, oven-proof sauté pan on stovetop and sear each side 2 minutes until golden brown.

Marsala Mushroom Sauce:

1 Tablespoon butter

1 pound fresh baby bella or cremini mushrooms, cleaned

2 Tablespoons fresh shallots, thinly sliced

1/2 cup beef stock

1 teaspoon Dijon mustard salt, to taste pepper, to taste

1 Tablespoon fresh parsley, chopped

Transfer oven-proof sauté pan with lamb to heated oven and cook approximately 10 minutes, or until lamb reaches 135 degrees Fahrenheit in center. Remove pan

from oven and take lamb out of pan to rest.

To Make Marsala Mushroom Sauce: In same pan, melt butter over medium heat; add mushrooms and saute.

Add shallots and remaining garlic, cooking until fragrant. Deglaze with remaining cooking wine. Add beef stock and whisk in Dijon mustard. Season with salt and pepper, to taste, and cook 2 minutes to reduce and thicken.

Carve racks of lamb by cutting between ribs. Serve drizzled with Marsala Mushroom Sauce. Garnish with parsley.

Whole B Basted T Turkey with Roasted Grape Gastrique

Roasted Grapes:

4 cups assorted grapes (picked, washed and dried)

1 Tablespoon olive oil

3/4 teaspoon salt

1/4 teaspoon pepper

1 cinnamon stick nonstick cooking spray

Gastrique:

2 Tablespoons water

1/2 cup sugar

1/2 cup apple cider vinegar

1 Tablespoon cornstarch mixed with 4 tablespoons water

Turkey:

1(Omaha Steaks) Whole Basted Turkey (10 pounds)

To Make Gastrique:

In small saucepan, combine water and sugar. Bring to boil over mediumhigh heat, 5-7 minutes, until sugar starts to brown. Remove from heat and slowly add vinegar. Return to heat and stir until combined. Add cornstarch and water mixture; bring to boil. Remove from heat. Pour Gastrique mixture over Roasted Grapes and reserve.

To Prepare Turkey:

Thaw completely in refrigerator 3-4 days or, keeping turkey in vacuumsealed packaging, place in sink full of cold water 5-7 hours, changing water approximately every 30 minutes.

Heat oven to 350 degrees Fahrenheit. Remove turkey from vacuum-sealed bag. Place turkey in bag provided; secure bag with twist tie. Place bag in deep roasting pan. Using fork, puncture 6-8 holes in top of bag. For extra browning or crispness, slit top of bag for final 20-30 minutes of roasting.

Roast turkey 2 hours, 45 minutes to 3 hours.Turkey is done when internal temperature measured with kitchen thermometer reaches 165 degrees Fahrenheit. Pour Roasted Grape Gastrique over turkey and serve.

Buttered P Pound C Cake with Sherry Mascarpone and Soaked Berries

Prep time: 5 minutes

Cook time: 15 minutes plus marinating

Servings: 10 (2 pieces per serving)

3/4 cup fresh raspberries

3/4 cup fresh blueberries

3/4 cup fresh blackberries

1/2 cup Holland House Sherry

Cooking Wine, divided

1 teaspoon lemon juice

1 teaspoon lemon zest, grated

2 tablespoons honey

1 cup mascarpone cheese

1 1/2 cups heavy whipping cream

2 Tablespoons sugar

2 Tablespoons butter

1 pound cake, cut into 20 pieces

In medium bowl, combine raspberries, blueberries, blackberries, 1/3 cup cooking wine, lemo juice, lemon zest and honey. Cover bowl and marinate at room temperature 30 minutes.

In mixer, whip mascarpone by slowly adding heavy whipping cream, sugar and remaining cooking wine. Once thoroughly mixed, whip to stiff peaks.

Butter both sides of each piece of pound cake and add to sauté pan. Over medium heat, brown both sides of cake until golden. Place two pieces of toasted pound cake in individual serving dishes and let cool.

Place dollop of whipped mascarpone on pound cake pieces. Garnish with marinated berries.

How to Throw a ROARING TWENTIES New Year’s Eve Party

By Jessica Ford

People have always enjoyed the glitz and glamour of 1920s or The Great Gatsby themed New Year’s Eve parties, and this year will be no exception as we ring in 2020. At your party, turn back the clock 100 years to a time filled with dimly lit speakeasies, homemade gin cocktails, jazz, art deco and iconic fashion trends. Ask your guests to arrive in their best flapper dresses and tuxes and you’ll be well on your way to a party fit for Gatsby himself.

Ambience

Art Deco was very popular in the 20s and often defined the decor. Incorporate this geometric style into the invitations or purchase framed posters of iconic art deco architecture and patterns to hang. Feathers were all the rage during this time and are a visually interesting addition to centerpieces. Some people like to run with the speakeasy theme and serve drinks in hip flasks or teacups and have “security” at the front door asking for the password, which you can include on the invitations. Dim lighting and candles also add to the prohibited, speakeasy feel. A jazz Spotify playlist completes the 1920s vibe.

Cocktails

Combining a holiday and a decade that revolved around spirits makes this part of planning exceptionally fun. Champagne, or your favorite sparkling wine, is a must. Unlike the champagne flutes we use today, the coupe glasses were most commonly used in the 20s. Renting glasses is a great way to achieve the look without buying too many glasses; plus this will save you from having to clean them the morning after! As for cocktails, gin was in. This was during Prohibition when bathtub gin was the common spirit.

Some classics include: Gin Rickey, gin, lime and seltzer; French 75, gin, champagne, lemon and simple syrup; and Bee’s Knees, gin, honey and lemon. For those that don’t like gin, there is Sidecar, cognac, triple sec and simple syrup; and Mary Pickford, rum, pineapple juice and grenadine.

Food

At this time in American history, Wonder Bread was fresh on the scene and foods such as Chinese and Italian were considered “exotic.” Glam up your party with crab stuffed mushrooms, deviled eggs, tea sandwiches with different meats and vegetables and glazed hams. To achieve an elegant feel, you can hire servers to pass plates or create a display. Elaborate cheese, olive and nut displays are right on theme, involve no actual cooking and can be set out and replenished throughout the night. For sweets, pineapple upside down cake, lemon cakes and Jello were all popular. Go for an upscale twist on Jello and make wine gelee garnished with gold leaf for a luxurious end to your evening.

Champagne, or your favorite sparkling wine, is a must. Unlike the champagne flutes we use today, the coupe glasses were most commonly used in the 20s.

Renting glasses is a great way to achieve the look without buying too many glasses; plus this will save you from having to clean them the morning after!

BOTTAGRA RESTAURANT

Linah & David Joseph

Linah Munmen and David Joseph Volino met seven years ago at Corrado’s Supermarket. Linah worked in the bakery and David worked right next to her in the deli. The two wed on April 5, 2019.

The Proposal

(As told by Linah)

David took Linah to a play in the city. After it ended, he took her on stage and got down on one knee.

The Details

Ceremony Location: The Ryland Inn, Whitehouse Station

Officiant: Rev. Jill Dillner

Photography:

Rosemary Green Photography, Madison

Entertainment: D&S Event Solutions, Rahway

Food Truck:

Cheezen Catering, New Brunswick

Floral Designer: Anna Rose Floral & Event Design, North Haledon

Gown Designer: Anne Barge

Suit Designer: Robert’s Tuxedos, Totowa

Invitation Designer: Little Black Dress Paperie, Morristown

Favors: Donation to Operation Shoebox

Hair Stylist & Salon: Nichole of NV Stylists

Makeup Artist & Studio: Adrienne of Smash Brush LLC, Somerville

Honeymoon Location: The Ritz Carlton, Aruba

Paige & Nick Paige & Nick Say

‘We Do’ Say ‘We Do’

Nick Vetterlein and Paige Neary knew of each other for many years since Nick had gone to the same high school as Paige’s brother. However, they both were on different paths throughout high school and early college. While they were both attending different colleges, Nick had sent Paige a message saying he would be coming home from school on a break and asked Paige to go on a date with him. From that date forward, they were inseparable. The two wed on June 8, 2019.

Vetterlein

The Proposal

(As told by Paige)

Itwas Labor Day Weekend 2017. The couple was going to West Fulton, N.Y. to Nick’s family’s vacation home as they do every Labor Day weekend. On the drive up, Nick and Paige planned to go to their favorite hiking spot – Vroman’s Nose Loop Trail – on Saturday morning. The trail overlooks the entire town of Fulton, N.Y.

Nick and Paige woke up Saturday morning to beautiful weather and packed their backpacks with food and drinks so that they could have lunch at the top of them hike/mountain. Little did Paige know that Nick and his mom made sure to wrap all the “food” themselves in tin foil, which would include the ring in the box.

They got to the trail and started their hike. While they were hiking up to the top, Nick insisted that they prop one of their phones in a tree so that they could get a picture of both of them and the beautiful mountain backdrop.

Nick and Paige got to the top, relaxed for a few minutes and then Nick wanted to take a video so that they could “screenshot the picture we liked so we are both in it.”

Nick then said, “Here go over there so that I can make sure the camera has us and the backdrop in it.”

As Paige was walking over to the edge, Nick had begun to take out the ring box, unwrap it and prop the camera to the perfect angle (Paige did not see any of this happening as she was walking over to the edge). He then walked over to the edge and as they were standing there for their posed “picture,” Nick dropped to one knee and asked Paige to marry him.

“I cried, screamed with happiness and was in complete shock,” said Paige. “The camera propped up in the tree got the whole proposal on video with the beautiful mountain backdrop. Best day ever!”

The Details

Ceremony & Reception Location: Bear Brook Valley, Fredon Township

Officiant: Rev. Michael Savage

Photography & Cinematography: Anthony Ziccardi Studios, Sparta

Entertainment: D’Amico Entertainment, Succasunna

String Trio: Dolce DaVita Strings, Edison

Floral Designer: Pink Dahlia Floral & Event Design, Denville

Cake Designer: Palermo’s Bakery, With locations in Ridgefield Park, Little Ferry, Union City, Fair Lawn and Wyckoff

Gown Designer: Castle Couture, Manalapan

Bridesmaid Dresses: Studio Suite 201, Ridgewood

Suit Designer: J.Crew

Groomsmen Attire: Men’s Warehouse

Invitation Designer: The Papery of Sea Girt, Sea Girt

Favors: End of the night pizza station

Hair Stylist: Kristen Okaly (@hairstyledby_k)

Makeup Artist: Jamie Saunders (@makeupbyjaysaunz)

Jeweler: F. Silverman Jewelers, Woodcliff Lake

Additional Jewelry and Headpiece: Castle Couture, Manalapan

Honeymoon Location: Grace Bay Club, Turks & Caicos

Nunzia & Michael Antonio W

MRodriguez’s

ichael Antonio Rodriguez and Nunzia Palaia met at work. They had a lot in common and hit it off really well. The couple even got put together on a project and it just brought them closer together. Four years later, on Sept. 29, 2018, they were married.

Palaia

Me Proposal

(As told by Nunzia)

ichael and Nunzia have a very close relationship and have always told each other everything so when they talked about getting married Michael just told Nunzia, “We’ll be engaged in the summer.” The entire summer of 2017, Mike would try to trick Nunzia every time they went out into thinking he was proposing. This was his way of getting her to never find out. He even took it to the extent of putting a sock in his pocket and making it look like it was a ring box and took her to New York City to go to Central Park.

“Oh boy, did he trick me!” said Nunzia. “The whole ride there, I was texting my friends how there was something bulging out of his pocket that was a box shape. As typical girls, we all were freaking out!”

They spent the whole day in the city doing a bunch of different things. When they got to Central Park, he mentioned going out on the boats there. All Nunzia kept thinking was, “It’s really going to happen today!” The couple got onto the boat and rowed around. Mike stopped by the bridge and all Nunzia saw was photographers everywhere, so sure enough she thought he hired someone to capture the moment.

As they sat there, Mike went into his pocket and Nunzia screamed, “Oh my God. Are you kidding me?!” and he pulled out his phone and said, “What? I want to take a picture of you.” Naturally, Nunzia tried to play it off like it wasn’t anything. It was only after their engagement that he told

Nunzia about stuffing his pocket that day to trick her.

On Friday, July 21, 2017, Mike and Nunzia’s friends told Nunzia that they were going out to a friend’s grand opening of his hookah lounge. She didn’t think anything of it because

this was actually happening, she just didn’t know when. The night of, Mike told her they were going to dinner at a restaurant in Newark before the grand opening.

“We always would go out to dinner on the weekends and Newark was a spot we hit a lot, so again, I didn’t think anything of it,” said Nunzia. “After we had dinner and got into the car, we headed to the ‘grand opening.’”

They pulled up to a warehouse and Nunzia saw helicopters everywhere with the FlyNYON logo on them and thought,“Oh my God. No way!” Nunzia had mentioned a lot to Michael that she always wanted do a helicopter ride with that company, FlyNYON.

“It’s a helicopter ride with no doors. Your feet hang and they take you over New York City,” explained Nunzia. “The images and videos on Instagram had me hooked for years. My stomach was turning the whole time we were there because no matter how much I wanted to go on this helicopter ride, I am really scared of heights! As they geared us up for the ride, they mentioned how we couldn’t bring anything with us on the ride seeing that there was no doors you could lose stuff. All I could think of was the ride and how it definitely was another way for Mike to trick me.”

They then took the couple on a golf cart to the helicopter that was waiting for them. They had asked for them to go by the helicopter because they wanted to take a picture. As they were standing there posing, Mike got down on one knee and proposed!

“I was beyond surprised and was crying happy tears,” said Nunzia. “He really got me! It was truly the best night of my life.”

Details

Ceremony Location: Our Lady of Grace, Fairview

Reception Location: Westmount Country Club, Woodland Park

Limousine Rental: Danaro Limo, Carlstadt

Wedding Planner: Daniela DeTrizio, Westwood

Photography & Cinematography: Studio Uno, Paramus

Entertainment: DJ Express Entertainment, Ridgefield Park

Floral Designer: Atlas Floral Decorators, Inc., Clifton

Cake Designer: Palermo’s Custom Cakes & Bakery, Ridgefield Park

Gown Designer: Allure Bridal via Park Avenue Bridal, Verona

Suit Designer: Biltmore Tuxedos, Ridgewood

Invitation Designer: Jaynee’s Party, Englewood Cliffs

Favors: Jaynee’s Party Food Truck, Englewood Cliffs

Hair Salon: Elie Esper Salon & Bridal, Ridgefield

Makeup Artist: Nancy DePinto

Jeweler: Ultimate Diamond, New York, N.Y.

Honeymoon Location: Oahu and Maui, Hawaii

Gabrielle Alfano and Rob D’Arienzo of Towaco met through mutual friends almost five years ago. Rob had just taken a new job position that landed him in Vermont and Gabrielle began studying abroad for the summer in Sweden. Communicating long distance, solely through text messages, they both knew they had made an instant connection. They finally set up a first date when they both returned to New Jersey about a month later. Gabrielle and Rob were shocked at how similar they were. From personality to favorites and values, it was clear the two were meant to be. Their love story culminated with their wedding day on Oct. 20, 2018.

The Proposal

(As told by Gabrielle)

Anyone who knows Rob knows that he is the thoughtful planner type. That being said, Gabrielle knew when he proposed it was going to be special. Of course, he did not disappoint! The couple had a trip planned to California in February of 2017 in which Gabrielle knew very little about. On the day of their proposal, Rob made brunch reservations for the two of them but first he wanted to go to the Santa Monica Pier. Always the timely one, Gabrielle was arguing with Rob that they wouldn’t have enough time but he insisted that they go to the pier. They walked over and he got down on one knee and asked Gabrielle to marry him. After saying “yes,” she turned around and a photographer was snapping pictures of them. Rob had set up a photoshoot to capture the special moment as well as a continued celebration with brunch on the beach.

The Details

Ceremony Location: Cathedral Basilica of the Sacred Heart, Newark

Reception Location:

The Estate at Florentine Gardens, River Vale

Car Service: Danaro Limousines, Carlstadt

Photography: Stark Studio Photography, Pine Brook

Cinematography: Sal Travis Entertainment-Soloffilms, River Vale

Gown Designer: Rosa Clara

Entertainment:

Craig Scott Entertainment (Band), Rochelle Park; Sal Travis Entertainment (DJ), River Vale; Jersey Boys (Specialty Act provided by Craig Scott)

Floral Designer: Adam Leffel Productions, Hackensack

Cake Designer: Palermo’s Custom Cakes and Bakery, Wyckoff

Invitation Designer: Paper Works and Events, Englewood

Hair Salon & Makeup Studio: Dia Studio, Roseland

FASHION DESTINATION FOR PREMIER DESIGNERS

IN-HOME PERSONAL SHOPPING

PRIVATE APPOINTMENTS AVAILABLE

BOUTIQUE811.COM (201) 485-8650

811 FRANKLIN LAKE RD FRANKLIN LAKES NJ 07417

Mania Nero Daniella & Gregory Say

Daniella & Gregory Say

‘We Do’

GGregory Nero and Daniella Mania both attended Fairfield University in Connecticut. Although they had many of the same friends, they never really crossed paths except for once during their junior year. In the spring of 2009, Greg and Daniella were both at Clam Jam, a big party at the beach that is a Fairfield tradition, when their mutual close friend Matt Murphy introduced them.

Almost 7 years would pass by before they would see each other again. Greg reached out to Daniella in December of 2015 to see if she would like to grab a bite and catch up. Greg was in his third year of medical school in New York City and Daniella was working in research in Connecticut while living in New Jersey.

“We went out to dinner in the Upper East Side and instantly clicked over our love of science, the Chicago Bulls and funny YouTube videos,” said Daniella.

The two wed on May 25, 2019.

The Proposal

(As told by Daniella)

On May 24, 2018, Greg graduated medical school as the first doctor in the Nero family. Less than 36 hours later, Daniella’s sisters, Paola and Alessandra, were joining Daniella for dinner at their favorite spot – Van Gogh’s Ear in Union. Daniella is a huge Van Gogh fan and the cafe has a whole wall dedicated to the Starry Night painting.

“We have been going to Van Gogh’s Ear for years and had promised to keep it ‘girls only’ until we were married, agreeing it would be best if we only shared this special place with the right people,” said Daniella. “Greg decided to make this place even more special.”

Greg and Jorge (Paola’s fiancé) were working with their parents, family and friends to orchestrate the biggest surprise ever. Mid-bite of spinach and artichoke dip, Greg and Jorge showed up to Van Gogh’s Ear. With her sisters, Jorge and their family and friends watching (via Facebook Live), Greg popped the question.

“I was in total shock,” said Daniella. “After lots of crying and ring shoving, we were surprised with our family and friends back at home ready to celebrate our biggest day! It was the best 24 hours ever.”

The Details

Ceremony Location:

St. Anthony’s R.C. Church, Hawthorne

Reception Location:

The Tides Estate, North Haledon

Party Bus & Rolls Royce Rental: Town Limo, Lyndhurst

Photography & Cinematography: Authentic Photo, Clifton

Save The Date/Engagement Photography: Linda Mania

Entertainment: ESP Entertainment, Verona

First Song:

“I Don’t Want to Miss a Thing” by Aerosmith

Father of the Bride Dance: “Seguimi (Fall On Me)” by Andrea and Matteo Boccelli

Mother of the Groom Dance:

“Just The Way You Are” by Billy Joel

Floral Designer: SK Floral Expressions, Hasbrouck Heights

Cake Designer: David’s Custom Cakes, North Haledon

Gown Designer:

Kitty Chen Couture via Seng Couture, Fanwood

Veil Designer: Stella York via Seng Couture, Fanwood

Hairpiece: Brides & Hairpins

Bridal Dedication Broach: Che Bella Creation, Elmwood Park

Maid of Honor Dresses: Seng Couture, Fanwood

Bridesmaid Dresses: Azazie

Suit Designer: Ike Behar via Biltmore Tuxedos, Ridgewood

Invitation Designer: Paper Princess by Melissa, Hillsdale

Favors: The Mania Family’s homemade limoncello

Makeup Artist: Sonia Nolasco

Bridesmaid Makeup: Gabrielle D’Amato Makeup Artistry LLC

Jeweler: Bekdas Jewelers, Totowa

Honeymoon Location: Mo’orea, French Polynesia

Kaitlyn & Robin-Joseph Wedding

Dickman

Robin-Joseph Rebustillo and Kaitlyn Dickman went to high school together and were always connected through the same circle of friends. They began dating as juniors. Although they went to separate colleges, they made it work and stayed together. They have been together ever since. They became husband and wife on May 26, 2019.

Rebustillo’s

The Proposal

(As told by Kaitlyn)

On their ninth anniversary, Robin took Kaitlyn to a beautiful lunch at Battello in Jersey City. After lunch, the couple took a walk in the park along the water. Finally, Robin got down on one knee and proposed, and the rest was history.

The Details

Ceremony Location: SkyView Golf Club, Sparta

Photography: Dean Michaels Studio, Madison

Cinematography: South Street Weddings, Rutherford

Entertainment:

Get Down Entertainment & DJ Cream, Valhalla, N.Y.

Floral Designer: Metropolitan Plant Exchange, Fort Lee

Cake Designer: A Little Cake, Park Ridge

Gown Designer: Mori Lee via Jaehee Bridal Atelier, Englewood

Suit Designer: The Black Tux

Invitation Designer: Vistaprint

Favors: Breast Cancer Pins

Hair Stylist: Melissa D’Aloia & Co., East Hanover

Makeup Artists: Olivia Marzocca and Rebecca McClure

Jeweler: Anthony Roberts Jewelers, Nanuet, N.Y.

Honeymoon Location: Hideaway at Royalton, Saint Lucia

For the man who cares about details, Sal Lauretta for Men was built on an uncompromising commitment to quality custom clothing. When each cut is executed with passion and each stitch is designed to fit your frame, the difference is unmistakable.

Christine & Sean

Modica Finnerty

Wed

Sean Finnerty and Christine Modica met at a barbershop that Christine used to work at after a mutual friend sent Sean in. That mutual friend ending up officiating Sean and Christine’s May 26, 2019 wedding.

The Proposal

(As told by Christine)

After a long day at her barbershop, Stag House in Glen Rock, Christine was emailing customers after-hours and Sean had asked her to come over to him. She refused and continued working. He waited patiently until she finished, and proposed at her barber chair. It was special since he was along for the ride while Christine and her partner created it.