BC the Mag Occasions Summer 2019 by Bergen County the Magazine

BC The Mag

Occasions

Spring 2019

Publishers

Sharon & Steven Goldstein

Associate Publisher

Brandon Goldstein

Editorial Director

Jessica Humphrey-Cintineo

Design Director

Jessica LaPlaca-Bruno

Fashion Director

Candace Kristin

Photographers

Argueta Photography

Authentic Photo

JargaPix Photography

Magic Moments

Studio Uno

Contributing Writers

Lauren Byrne

Brandon Goldstein

Soneca Guadara

Janelle Guido

Shannon Kozibroda

Kelly O’Grady

Lauren Pacailler

Stacie Rose

Arianna Samborgna

Ashley Shimabukuro

Shannon Swift

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

t’s officially wedding season in the Cintineo Household! Coming down the pipeline, my husband and I will be attending four weddings – two for friends and two for family members.

If you’re anything like me, you could attend a stranger’s wedding and get emotional (I cannot be trusted while even watching an episode of TLC’s “Say Yes To The Dress”). There’s just something about seeing someone else say, “I do” that gets me all choked up.

That wasn’t always the case. In fact, during my childhood years, my mom called me the “Ice Princess” because I never cried. It wasn’t until I got married myself that something clicked within me (and my tear ducts).

Every time I attend a wedding or put out an issue of Occasions, I’m transported back to my wedding day, which actually graced the pages of an Occasions issue long before I became editorial director. My husband and I will be married 6 years in September, and I still remember vividly how he shed tears as I walked down the aisle in my wedding dress flanked by my parents.

So, I owe a big thank you to the brides and grooms that are featured in these pages. Thank you for reminding me how those all-important words feel as they come out of your mouth before your family and friends; thank you for reminding me how weepy-eyed my parents and in-laws were at the sight of their children getting married; thanks for reminding me how my husband swayed and sang our sappy love song (“Then” by Brad Paisley) during our first dance. I even remember the simple brunch that followed the next morning with some of our dear friends before we headed off to our honeymoon. Maybe my girlfriend took a page out of Simple Meets Special for Brunch.

Now that I’ve taken a walk down memory lane, I realize I need to figure out what to wear to those four upcoming weddings. Rather than panic, I’m turning to our fashion guru Soneca Guadara. If you have summer weddings as well, What To Wear To A Summer Wedding will certainly help.

With Soneca’s advice fresh in my mind, I’m off to raid my closet… and perhaps go shopping.

Cheers,

PICKING YOUR CAKE, and Eating It Too

FBy Brandon Goldstein

or over 25 years, Palermo’s Bakery has been making our mouths water with their delicious Italian pastries.

Started by Joanne and Jerry Bruno in a small shop in Ridgefield Park, their cake batter built empire has now expanded to a large-scale operation. Their wholesale enterprise sends their cakes across America, as well as to their locations in Ridgefield Park, Little Ferry, Union City, Wyckoff, Fair Lawn and River Vale. Always at the lead of wedding trends, the Brunos, along with their children, are now enhancing the entire custom cake designing experience.

It all begins when you schedule your consultation with one of Palermo’s custom cake designers at the Little Ferry Palermo’s Bakery. As you arrive the day of your appointment, the valet will be waiting to scoop up your car while you head upstairs and into their beautifully designed “Cake Lounge,” where your consultant will be waiting.

The lounge, full of displays of beautiful cakes in showcases and on a center table, will make even those who dislike cake beg for a taste. Wine or champagne is available as your personal consultant walks you through everything you may want, but rest assured the incredible team at Palermo’s is ready to make your wildest dreams come true. If you can think it up, they can create it.We are talking cakes that appear to levitate upside down by the ceiling and 15-foot cakes that are certain to wow every guest at your affair.

Of course, favors and other pastries are available for the tasting too, but your consultant will carefully lead you through the entire process that will allow for all of your party’s pastries to be ordered from one of Bergen County’s most awarded bakeries.

STYLE WITH SONECA

What To Wear To A Summer Wedding

By Soneca Guadara

Wedding season is here, and chances are you’ll be invited to one or more weddings this season.You are excited to attend, of course, but are eager to dress to impress. The question that promptly comes to mind is “What do I wear?”

Obviously summer means warm weather; however, do not assume summer means casual. In order to help you figure out what to wear you want to take note of the following to help guide you on what your dress code should be.

Time Of Day.

When looking at the invitation it is important to see what time of day the ceremony and festivities will begin.Typically, afternoon ceremonies are much more casual than evening ceremonies. If the ceremony is at 12 p.m., then wearing a sundress is appropriate. While a ceremony at 6 p.m. may command something a little dressier, such as a satin/silk dress.

Location.

This is very crucial when trying to figure out what to wear. The location will help you decide what to wear.Will it be at the beach, country barn or at a reception hall? These are cues that will help you determine the formality on how to dress for the wedding.

Invitation.

Many times the invitation will tell you how to dress. For example, the invitation may state black tie optional or black tie. If the bride and groom’s preference is stated on the invitation, your choices have been narrowed down.

Dos and Don’ts.

Do wear breathable fabrics when attending a summer wedding. Avoid heavy fabrics and colors, if possible. Lean towards cotton, chiffon, silk and linen.

Depending upon where the ceremony is taking place, be aware of stilettos ladies. Consider a wedge or dress sandal. Open and closed toe shoes are appropriate, while men regardless should only wear closed toe shoes. Summer does equate to flip-flops, but not to a wedding. Even if the wedding is at the beach, chances are the bride and groom will supply the flip-flops. Opt for a platform or dress sandal. If the ceremony will take place on the grass, stilettos are probably not a good choice either. Think block heel.

Summer does equate to showing skin, but at a summer wedding too much skin is a no. Do not wear anything too short, and lastly never wear white or anything close to it. The last thing you want to do is upstage the bride. Now, if the invitation tells you to wear white, then by all means please go ahead.

Regardless of how casual the wedding is for the men, jeans are not acceptable. Perhaps opt for khakis with a sports jacket. Also, no collard shirts or polos please. Again, take a cue from the invite. A suit that you would wear to a business meeting will be just fine for a semi-formal wedding. However, if the invite says black tie, there’s no getting out of it, men – a tuxedo is a must. I recommend buying a tux rather than renting one. In the long run, you will get your money’s worth – promise.

Remember, weddings are about happiness and love, so make sure what you choose to wear makes you feel happy and confident.

May the bride and groom live happily ever after.

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.

SIMPLE MEETS SPECIAL for Brunch

Gathering with friends and family for brunch is a fun and budget-friendly entertaining alternative. To transform a brunch celebration from average to outstanding, follow some simple tips from Hollywood chef and caterer Paul McCullough.

“Brunches are the entertaining solution for any occasion. They’re great for baby showers, birthdays, family reunions, weddings or just gathering for fun. There’s something revitalizing about friends and family coming together in the late morning, enjoying great food, coffee and conversation,” says McCullough.

To get started, plan the menu around one of McCullough’s simple, yet crowd-pleasing recipes:

Coffee Granita : Brew two cups of double strength coffee. Pour into a bowl and stir in a quarter cup of sugar until dissolved. Cool to room temperature. Mix in one-half cup half and half. Place in an 8-inch square dish and freeze 2 to 2.5 hours. After the first hour, use a fork to scrape up the coffee crystals; scrape again at the second hour mark. Keep in the freezer until ready to serve. For an upscale presentation, serve in a martini glass and top with whipped cream and shaved chocolate.

Super Hero Scramble: Mix one pound sautéed spinach, one pound browned and crumbled turkey sausage and one-half cup julienned sundried tomatoes, then set aside. Scramble eggs until almost done but still soft. Fold the spinach mixture through; then sprinkle with eight ounces of seasoned feta.

“A brunch should incorporate elements of breakfast and lunch with harmony. Contrast sweets like blueberry muffins and coffee-glazed scones with savory elements, like smoked salmon with capers and onions. Or, try a scramble with new flavor combinations like chicken and asparagus or crab and avocado with a dollop of sour cream and chives,” McCullough suggests.

Once you’ve decided on the menu, set the stage for a special morning with these fresh presentation ideas:

• Liven up bread baskets by lining them with fresh rosemary for added color and aroma.

• A cheese board makes for an attractive and functional display. Create the perfect mix of flavors with this twist on a familiar adage: something old, something new, something smoked, something blue (e.g., aged cheddar, fresh bocconcini mozzarella, smoked Gouda and blue cheese). Water crackers and sliced baguettes will round out the presentation nicely.

• Create centerpiece arrangements using colorful veggies like Swiss chard, kale, parsley and bok choy. These beautiful and unique displays will cost less money than flowers, and can be incorporated into a meal in the near future.

• An omelet bar requires a fair amount of prep work for all the toppings, but it’s a real favorite for guests and a sure way to satisfy picky eaters. Just remember to keep the guest list small or enlist a co-chef to handle all the enthusiastic orders.

Owner of Paul’s Kitchen catering business, Hollywood chef and caterer Paul McCullough specializes in classic American cuisine and is known for his simple and down-to-earth approach to cooking, resulting in upscale food that’s not uptight.

Let Food Restrictions

Rain On Your Parade

WBy Stacie Rose

hen it comes to celebrations, the warm weather seems to bring endless possibilities. This means fashion, fun and food! But for many, the food component can be the most daunting – even more so than finding the perfect dress, which can throw one into pure distress.

These days so many people grapple with food allergies, weight maintenance, high cholesterol, reflux, Diabetes, IBS, gluten intolerance and even Celiac disease, and that’s just a short list.

Finding your food groove at a fancy party or even a casual outing with your buds is something that may require detective work, phone calls, preparation, confidence, and a stealthy plan.

For those who struggle, showing up at an event and hoping for the best is simply setting yourself up for failure, embarrassment, stress and possibly a trip to the ER. So, be kind to yourself and don’t wing it. Bring it. Bring your A game. Bring your own food – hide it in your bag; stash it in your car. If you really have a

good head on your shoulders, you won’t worry about what others might think. Think safety first. Carry a cooler bag with ice packs to keep food fresh. A thermos with soup could save the day during an eight-hour outing with no safe food. Those thermos cups stay warm for hours and hours. Pack oatmeal, fruit, salad, crunchy veggies or rice cakes – the sky is the limit. The market for upscale food storage has exploded. You can bento box your way happy, stow away your edibles in stainless steel pods or microwavable glassware. This stuff is stylish. Others might envy your dedication and designer Tupperware.

If you’re not ready for the BYO food revolution, call ahead. Plead your case with management. Make sure you speak with someone on the phone that can arrange something with the chef. Make it easy and something simple. Ask if someone can prepare something free of the things that are unhealthy or dangerous. Most facilities, banquet halls, venues and hosts will accommodate. Nobody wants anyone to fall ill or feel

unhappy during a joyous occasion. If you are too shy or uncomfortable to advocate for yourself ask a friend, spouse or parent. But don’t be a martyr. Martyrs are rarely the life of the party.

Why not have business cards printed with food restrictions? You can hand these to servers, chefs and even room service. People love it because it makes their job easier and helps them help you. It’s too easy for mistakes to be made and your restrictions and requests to be lost in the shuffle. When events get crowded, people get confused, forgetful, overwhelmed and can easily drop the ball.

If you want to stay healthy and have a good time (and who doesn’t?) stay true to yourself. Don’t politely gulp down a stiff drink if it messes with your reflux. Don’t eat a bowl of pasta if the gluten is going to have you doubled over and hiding behind a bathroom stall. And, don’t roll into a venue hungry. Never do that! If you are concerned about the cuisine, eat before you go – problem solved.

We’re all unique with individual needs. If you don’t ask, you don’t get. And, if you’re not proactive, you could find yourself in a precarious situation. Come as you are. But also, come prepared. If you know where you are going, what will be served and plan accordingly life is much sweeter, neater and less anxiety inducing.

Set your intentions and make notes. Be brave and honest with yourself. Don’t forsake your needs. Remember that people love you and want you to be happy. People want you to feel well. It’s also worth noting that everyone’s got issues. Nobody is perfect, and everyone struggles with something. There is no shame in taking good care. People will appreciate your attention to detail, your sense of self-worth and will likely follow in your footsteps. So, don’t despair. Approach every event with care so you can relax, let loose and party like it’s 1999.

“If you want to stay healthy and have a good time (and who doesn’t?), stay true to yourself... Come as you are. But also, come prepared.”

Stacie Rose is a singer/songwriter, mother, producer, lover, blogger, integrative nutrition health coach, holistic lifestyle influencer and free spirit. She’s super passionate about making music, writing and helping others create sustainable wellness.

GRILLING MADE EASY

Eight Great Recipes To Wow Your Guests This Summer

DIRECTIONS:

1. Preheat a grill or grill pan on medium-high.

2. In a small bowl, combine lemon juice, 2 Tablespoons olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Slice avocados in half and remove pits, leaving the skin intact. Brush lemon juice mixture onto the flesh and skin side of each avocado to prevent sticking on the grill.

3. In a small bowl, toss tomatoes, bell peppers and onions with 1/4 teaspoon salt, 1/4 teaspoon pepper and remaining 2 Tablespoons olive oil.

4. Grill avocados flesh side down, 1-2 minutes until dark grill marks form. Flip and continue cooking for 1-2 minutes more. Grill remaining vegetables for 3-4 minutes on each side or until charred and tender.

5. Place avocado halves on a serving plate. Transfer remaining vegetables to a food processor. Add crushed red pepper. Pulse gently to form a chunky relish.

6. Top each avocado half with the vegetable relish and sprinkle with feta cheese. Drizzle with remaining lemon juice mixture.

Grilled Avocados with Vegetable Relish

Use the grill to boost the flavor of fresh summer vegetables.

INGREDIENTS:

1 lemon, juiced (about 2 Tablespoons) 1/4 cup Carlini Extra Virgin Olive Oil, divided 1/2teaspoon Stonemill Iodized Salt, divided 1/2 teaspoon Stonemill Ground Black Pepper, divided 4avocados

2Roma tomatoes, halved and seeded 1/2red bell pepper, halved and seeded 1/2green bell pepper, halved and seeded 1/2yellow onion, peeled and quartered Stonemill Crushed Red Pepper, to taste 1/3 cup Specially Selected Feta Cheese Crumbles

INGREDIENTS:

Citrus Popping Kale Salad

4.9ounces Fit & Active Spanish and Olive Oil

Quinoa/Brown Rice Mix

1 3/4 cups water

1/2 cup, plus 1 teaspoon Carlini Extra Virgin Olive Oil, divided

1/4cup lime juice (about 3 limes)

1Tablespoon Tuscan Garden White Vinegar

1Tablespoon Simply Nature Organic Light Agave Nectar

1/2teaspoon Stonemill Iodized Salt, plus additional to taste

1/4teaspoon Stonemill Ground Black Pepper, plus additional to taste

12ounces Simply Nature Organic Baby Kale, stems removed, sliced

1/4cup sliced red onion

2cups diced mango (about 2 mangos)

5ounces Southern Grove Dried Cranberries

1/2cup Southern Grove Sliced Almonds, toasted

4ounces Specially Selected Plain Goat Cheese Log, crumbled (optional)

DIRECTIONS:

1. In a small pot, combine the quinoa, spice packet, water and 1 teaspoon oil. Bring to a boil, reduce heat, cover and simmer for 14 minutes until water is absorbed. Stir, allow to cool for 15 minutes.

2. In a large bowl, combine the lime juice, vinegar, agave nectar, salt and pepper. Gradually whisk in the remaining oil until well combined.

3. Add the kale, onion, mango, cranberries, almonds and quinoa. Toss until well coated. Season to taste with salt and pepper. Refrigerate for 30 minutes or overnight to marinate.

4. Add the goat cheese, toss and serve.

Grilled Strip Steak

Skewers with Pear Slaw

INGREDIENTS:

3Tablespoons Fusia Reduced Sodium Soy Sauce

3Tablespoons Tuscan Garden White Vinegar, divided

1 1/2teaspoons minced ginger, divided

1 1/2teaspoons minced garlic, divided

212-ounce USDA Choice Strip Steaks, ¼-inch sliced across the grain

3Tablespoons lime juice

2Tablespoons Carlini Canola Oil

1teaspoon Simply Nature Organic Light Agave Nectar

1/2teaspoon Stonemill Crushed Red Pepper

1cup shredded cabbage

1/4cup shredded carrot

1/2cup thinly sliced radish

1/4cup cilantro leaves

1/4cup chopped basil

1/4cup bias sliced green onion

1/4cup thinly sliced red onion

1cup julienne cut pears, peeled Ground Stonemill Sea Salt, to taste Stonemill Ground Black Pepper, to taste

DIRECTIONS:

1. In a baking pan, soak 20 10-inch wood skewers in water. Reserve.

2. In a small bowl, whisk together the soy sauce, 2 Tablespoons vinegar, 1 teaspoon ginger and 1 teaspoon garlic.

3. Trim the fat from the strip steak, then cut the steak across the grain into about 20 ¼-inch slices. In a resealable bag, combine the marinade and steak. Marinate for 30 minutes to overnight.

4. Remove skewers from the water. Skewer the strip steak.

5. Heat a grill pan over medium-high heat. Cook the steak skewers for 2 minutes on each side. Remove and allow to cool. Reserve.

6. In a large bowl, whisk together remaining 1 Tablespoon vinegar, ½ teaspoon ginger, ½ teaspoon garlic, lime juice, oil, agave nectar and crushed red pepper. Add the cabbage, carrot, radish, cilantro, basil, green onion, red onion and pear. Toss until coated. Season to taste with salt and pepper.

7. Serve the skewers on the slaw.

INGREDIENTS:

3pears or peaches, cored, cut into wedges

3apples, cored, cut into wedges

1Tablespoon Carlini Pure Olive Oil

2Tablespoons Baker's Corner Brown Sugar

1/2teaspoon Stonemill Iodized Salt

1/2teaspoon Stonemill Ground Black Pepper

2Roseland Original Pork Tenderloins

For Glaze:

2Tablespoons freshly squeezed lime juice

1/4cup packed cilantro

1/4teaspoon Stonemill Garlic Powder

1/2teaspoon Stonemill Ground Cumin

1/4teaspoon Stonemill Paprika

2Tablespoons Baker's Corner Brown Sugar

2Tablespoons Countryside Creamery

Unsalted Butter

Stonemill Iodized Salt, to taste

Stonemill Ground Black Pepper, to taste

Grilled Pear and Apple Pork Tenderloin

DIRECTIONS:

1. Heat a grill pan over high heat.

2. In a medium bowl, combine the pears or peaches, apples, olive oil, brown sugar, salt and pepper. Toss until fruit is coated. Grill until tender.

3. To make the glaze: In a blender, puree 2 cups of the fruit combination. Add the glaze ingredients, process until smooth. Season to taste with salt and pepper.

4. Reheat the grill pan over medium-high heat. Brush the pork loin with the glaze and grill on each side. Continue basting pork with glaze until it reaches an internal temperature of 145-150 degrees Fahrenheit, or to preferred doneness.

5. Allow the pork to rest 5 minutes. Carve and serve with the remaining grilled fruit.

your day is all about you.

AT EDGEWOOD COUNTRY CLUB we only accommodate a single event per day, so you’ll feel at ease knowing occasion. Delivering one-to-one service is our personal touch, and we do it all in our stunning, newly redesigned into a lifelong memory.

FOR YOUR PRIVATE TOUR, CALL CANDICE

INGREDIENTS:

2cups assorted sliced fruits: kiwifruit, ¼-inch slices

strawberries, ¼-inch slices

red grapes, halved blueberries

green grapes, halved raspberries blackberries pineapple, diced

pomegranate seeds

peaches, diced

Assorted Juices:

Nature’s Nectar White Grape Juice

Nature’s Nectar 100% Apple Juice

Nature’s Nectar 100% Pineapple Juice

Assorted Wines:

Sangriana Sangria

Chili’s Cocktail Pouch

Winking Owl Pinot Grigio

Freezie Fruit Pops

Mix and match your favorite fruits and juices to create healthy fruit pops, perfect for a summer party.

DIRECTIONS:

1. Place your favorite fruit in a popsicle mold or small plastic cup. Fill with enough juice to cover fruit; insert popsicle stick. Freeze for 2 hours or until solid.

2. Remove from mold and enjoy. For a grown-up version, use wine instead of juice.

INGREDIENTS:

8Grandessa Signature or Specially Selected Lime Fruit Bars

1 1.5-liter bottle Sangriana Sangria

3 Tablespoons Stonemill Iodized Salt

1/2cup Baker’s Corner Sugar

1/2cup strawberries, diced

1/2cup blueberries, cut in half

DIRECTIONS:

1. Remove the frozen lime bars from the popsicle sticks by cutting around the sticks.

2. In a blender, blend the sangria and frozen lime bars together until smooth.

3. Meanwhile, on a plate, mix together the salt and sugar.

SanGrita

The refreshing Spanish punch you’ll love a bunch.

4. To salt/sugar the rim of the glass, wet the lip of each glass with a wet paper towel and then rub the lip of the glass into the salt/sugar mix until a crust is created.

5. Pour the SanGrita mix into salt/sugar-rimmed glass and garnish with strawberries and blueberries to taste.

Frozen Greek Yogurt with

Blueberries

Perfect for a warm day and so much better than ice cream!

INGREDIENTS:

1/2 cup Baker's Corner Granulated Sugar

2 cups Season’s Choice Frozen Blueberries, room temperature, divided

1 Tablespoon Nature's Nectar Lemon Juice

1 Tablespoon Stonemill Pure Vanilla

2 cups Friendly Farms Plain Nonfat Greek Yogurt

DIRECTIONS:

1. In a blender, grind sugar into a powder and empty into a medium bowl.

2. Blend 1 cup blueberries with lemon juice and vanilla. Pour into bowl; add remaining blueberries.

3. Stir in yogurt. Cover and freeze, stirring every 15 minutes until desired consistency is reached.

INGREDIENTS:

For Lemonade Ice Cubes:

2cups Nature’s Nectar

All Natural Lemonade

For Chiller:

1pint blueberries

1pint blackberries

1pint strawberries, hulled

1pint raspberries

2cups Nature’s Nectar

All Natural Lemonade

DIRECTIONS:

Very Berry Chiller With Lemonade Ice Cubes

1. Fill an ice cube tray with lemonade; place in the freezer overnight.

2. Combine berries and lemonade in a blender. Process until smooth.

3. To serve, place lemonade ice cubes in a pitcher and add the berry mixture.

Tip: For a smooth drink, strain the mixture through a sieve, before adding to the ice cubes.

Gift Baskets and Custom Cookies for all Occasions

Shower and Wedding Favors

Gourmet Cookies and Treats by the Pound

Personalized Cookies and Cakes

Corporate Logos and Gifts

New All-Natural Dog Cookies

Clean Up Nicely

Location: Bacari Grille, Washington Township

Photographer: Nick Gagliano, Studio Uno Photography, Ridgefield Park

Stylist: Candace Kristin, Westfield Garden State Plaza

Style Assistant: Sarah Hansson

Models: Doug, Jacklin and Taylor

Makeup: Alexa Mele, Alt Beauty by Alexa Rae, Ho-Ho-Kus

Hair: Hollie Mattson, Eric Alt Salons

Women’s Clothing: Available at Boutique 811, Franklin Lakes

Men’s Clothing: Available at Sal Lauretta for Men, Midland Park

Jewelry & Accessories: Provided by Boutique 811, Franklin Lakes

The

Wedding of Shannon & Joseph

The Wedding of Shannon & Joseph

Kozibroda

Prenenski

Kozibroda Prenenski

Shannon Kozibroda and Joseph Prenenski were first introduced to each other while coaching. Shannon was the high school girls’ cheerleading coach and Joe was the high school boys’ football coach. That introduction ultimately led to their Dec. 31, 2018 wedding.

The Proposal

(As told by Shannon)

For over a month, Joe was planning the biggest surprise of Shannon’s life. On New Year’s Day 2018, in front of 30 family members and friends, Joe walked into the room and got down on one knee and asked Shannon to marry him.

The Details

Ceremony & Reception Location: Stony Hill Inn, Hackensack

Photography: Studio Uno, Ridgefield Park

Entertainment:

DJ Express Entertainment, Ridgefield Park

Floral Designer: Joseph’s Florist, Jersey City

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

Gown Designer: Casablanca

Suit Designer: TheBlackTux.com

Invitation Designer: Live Love Party Designs

Favors:

New Year’s Eve props and confetti cannons

Hair Stylist: Ramonda Marku

Makeup Artist: Jillian Emma

Jeweler: Rudy’s Jewelry, Paramus

Honeymoon Location: Barbados

The Details

Ceremony Location:

St. Mary’s Church - Stony Hill, Watchung

Reception Location: Stone House at Stirling Ridge, Warren

Hotel Accommodations: Hilton Short Hills, Short Hills

Photography & Cinematography: Authentic Photo, Clifton

Entertainment: The Wedding Crashers (Sumar Entertainment), Caldwell

Floral Designer: Laurelwood Designs, Washington Township

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

Gown Designer: Pronovias via I Do I Do, Morristown

Suit Designer: Jos. A. Bank, Paramus

Trolley Rental: Jake’s Limousine & Trolley Service, Pine Brook

Guest Shuttles: MyLimo, East Hanover

Invitation Designer: Minted.com

Favors: Donations to the American Cancer Society

Hair Salon & Stylist: Caitlyn Bronsky of House of Beauty, Hillsdale

Makeup Studio & Artist: Caitlyn Bronsky of House of Beauty, Hillsdale

Jeweler: LaViano Jewelers, Westwood

Honeymoon Location: Hawaii (Oahu, Maui and Kauai)

Lauren Pacailler & Domenic Ranaudo’s Wedding

Lauren Pacailler was restaurateur Domenico Ranaudo’s wine representative. Unfortunately, there was a fire in Lauren’s wine warehouse on day. Luckily, for Lauren, however, Domenico was getting coffee near the warehouse that day.

“He rescued me that day,” said Lauren. “We’ve been together ever since.”

The pair wed on July 3, 2018 at The Rockleigh, which featured a greenery/botanical theme. Valducci’s Mobile Pizza Food Truck, based out of Staten Island, N.Y., was on hand to celebrate. The special evening concluded with a sparkler send off.

The Proposal

(As told by Lauren)

Domenico proposed in New York City at Vice Versa – the place where the pair had their first date.

“I was not expecting it at all,” said Lauren. “We had only been dating for eight months.”

The Details

Ceremony Location: The Rockleigh, Rockleigh

Photography: Argueta Photography/ JargaPix Photography, Cliffside Park

Cinematography: NST Pictures, New York, N.Y.

Entertainment: DJ Chris Bachmann, New York, N.Y.

Electric Violinist: Eliya Siani

Floral Designer: Metropolitan Plant Exchange, Fort Lee, West Orange and Paramus

Cake Designer: A Little Cake, Park Ridge

Gown Designer: Madison James

Suit Designer: Tony Conte Formal Wear, Hawthorne

Invitation Designer: Wedding Paper Divas

Favors: Lunetta Prosecco Splits

Hair Stylist: Allen Lyons, New York, N.Y.

Makeup Artist: Bettina Tedesco-Singer of TIA Cosmetics

Jeweler: Nick Buscetto and David Yurman

Honeymoon Location: Italy (Puglia, Positano, Ischia and Rome)

Kelly O’Grady was 19 and Derek Plue was 21 when they were both out celebrating Matthew Haight’s 22nd birthday (Matthew is Kelly’s cousin and Derek’s friend from childhood). They were at the last spot of the night, Black Bear Bar & Grill in Hoboken, when Kelly saw Derek from across the bar and she asked Matthew’s girlfriend, Francesca, “Is he single?” She said, “yes,” and immediately Kelly called “dibs.” Kelly introduced herself and they hung out the rest of the night. After that night, it took a couple more years for Kelly and Derek to reconnect at another one of Matthew’s parties. Then, in September of 2013, they decided to make it official on a night out in the place where they first met. The two wed years later on Nov. 21, 2018.

The Proposal

(As told by Kelly)

June 10, 2017 was just any other Saturday morning –Derek had to go into work until noon. The ring had been burning a hole in Derek’s backpack for weeks now. He woke up that morning knowing that today was the day. He left work around 11 a.m. to go the O’Grady’s house in New Milford to ask Kelly’s parents for her hand in marriage. He walked into the house and her parents immediately thought something was wrong. Her father said, “I guess so, but go ask the boss.” Her mother embraced him with joy.

Leaving the O’Grady’s house, Derek stopped at 7-11 to grab a Coke Slurpee to cool his nerves. He got Kelly a fruit punch drink, which is one of her favorites. Derek got to their apartment and walked in to Kelly sitting on the couch binge watching “Orange Is The New Black” on Netflix. She saw the fruit punch and got excited. Little did she know that a ring was behind the cup. Kelly reached for the fruit punch, saw the ring and froze. Derek had to ask her to stand and he got down on one knee. She said “yes,” and then she started profusely sweating and crying.

The Details

Ceremony Location: The Chapel, Lincoln Park

Reception Location:

The Tides Estate, North Haledon

Photography & Cinematography: Magic Moments, Paramus

Entertainment:

East Coast Entertainment’s DJ Shelly Bagpiper:

John McMorrow, Hackensack Fire Department

Dance Classes:

Arthur Murray Dance Studio, Ridgewood

Special Visitor: New York Mets’ Mr. Met

Floral Designer: Denis Flowers, New Milford

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

Gown Designer: Bijou Bridal, Paramus

Suit Designer: Biltmore Tuxedo’s, Ridgewood

Invitation Designer: Shutterfly

Favors: Uber gift cards

Hair Stylist & Salon: Samantha DiBiaso of Lovely by Liv

Makeup Artist & Studio: Olivia Marzocca Sorto of Lovely By Liv

Jeweler: Eli Adams Jewelers, Rochelle Park

Honeymoon Locations: Thailand and Maldives

Giasullo III

Shannon & Louis J. Wed

The year was 2010 and Shannon Swift and Louis Giasullo III were both seniors at Sacred Heart University in Fairfield, Conn. While Shannon was busy studying biology, Louis was pursuing a degree in sports management. Ironically enough, in their first three years at SHU, Shannon and Lou never crossed paths. It wasn’t until September that, thanks to some mutual friends, they were introduced and sparks flew immediately. Over the next few months, the newly introduced pair grew closer. They bonded over a love of sports. On Jan. 14, 2011, Louis asked Shannon to be his girlfriend. On April 27, 2018, Shannon became Louis’ wife.

The Proposal

(As told by Shannon)

Over the course of the next five years, Shannon and Louis developed a relationship based on love, respect, admiration, trust and a mutual devotion to the N.Y. Giants, N.Y. Rangers and N.Y. Yankees. They endured life’s up and downs and grew together as a couple. The couple grew even closer following the devastating news that Shannon’s mom, Paula, had been diagnosed with a rare cancer called Cholangiocarcinoma. Knowing how precious their time together was, Louis tailored his proposal idea to include Paula.

On Jan. 24, 2016, in the midst of one of the biggest blizzards in the city’s history, Louis took Shannon to the Top of the Rock in New York City and asked her to be his wife. She ecstatically said, “yes!” Following the breathtaking proposal, Shannon and Louis enjoyed a celebratory engagement dinner with their families at F&J Pine Restaurant in the bride-to-be’s hometown of the Bronx, N.Y. The happy couple began planning their dream wedding the very next day.

The Details

Ceremony & Reception Location: The Tides Estate, North Haledon

Photography, Cinematography & Entertainment: Magic Moments, Paramus

Floral Designer: Blooming Brides Florist, Pine Brook

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

Gown Designer: Tony Ward Couture

Suit Designer: Robert’s Tuxedo, Totowa

Invitation Designer: Invitations by Camille, Maywood

Favors:

A donation made in memory of the bride’s mother, Paula Pellegrini-Swift, to The Cholangiocarcinoma Foundation.

Hair Stylist & Salon: Nicole Natelli of the Suite Life Salon in White Plains, N.Y.

Makeup Artist: Angela Civale Abate

Jeweler: Beacon Jewelers, Maplewood

Honeymoon Location: Clearwater Beach, Fla. and Gros-Islet, St. Lucia

The Proposal

(As told by Janelle)

Keith had asked Janelle to go to dinner at the Chart House in Weehawken on Sept. 16, 2016. During the day, there was a food truck festival going on that Janelle wanted to go to. Keith was trying to talk Janelle out of it since he knew they were going to enjoy a nice dinner at the Chart House, but Janelle still wanted to go. After that, Janelle had gotten ready and Keith picked her up. Since the weather was absolutely perfect that night, they decided to take a walk before they ate. They walked by the water and sat on a bench to talk and enjoy the views of the skyline. A few moments later, Keith had gotten down on a one knee and asked Janelle to be his wife! After that, they went back by Janelle’s aunt’s house to celebrate with champagne and dessert.

Janelle Guido Weds Keith Fragale Janelle Guido Weds Keith Fragale

Janelle Guido and Keith Fragale’s families have been very close for many years. Keith has also been close friends with Janelle’s brother since they were kids. One night, Keith had asked Janelle to go to dinner to Morton’s Steakhouse. They talked for hours and had a great time and have been together ever since. The pair wed on June 22, 2018.

The Details

Ceremony Location:

St. Joseph Roman Catholic Church, Lodi

Reception Location:

The Estate at Florentine Gardens, River Vale

Photography:

Studio Uno Photography, Ridgefield Park

Cinematography: Evan Soloff of Soloff Films, River Vale

Entertainment:

DJ Express Entertainment, Ridgefield Park

Frank Sinatra Impersonator: Jesse Posa

Floral Designer:

SK Floral Expressions, Hasbrouck Heights

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

Gown Designer: Demetrios, Paramus

Suit Designer: Biltmore Tuxedos, Ridgewood

Invitation Designer: Etsy.com

Favors: Flown in from Naples, Italy

Hair Stylist & Salon: Gabriella of Ciro’s Hair Pavilion, Elmwood Park

Makeup Artist: Liana Zeno

Jeweler: Premier Jeweler’s, Hackensack

BOTTAGRA RESTAURANT

A shle y Shimabukuro & V it

A shle y Shimabukuro & V i t tor

The couple met online. Vittorio Poliseno was from Queens, N.Y. and Ashley Shimabukuro was from Clifton. Vittorio messaged Ashley and they texted for three months before finally meeting in person in Times Square. They dated for four years before he proposed. They wed on Feb. 16, 2019.

The Proposal

(As told by Ashley)

Vittorio surprised Ashley with a picnic in Liberty State Park in Jersey City. He got down on one knee and proposed while their families were hiding in the park. After Ashley said “yes,” they all celebrated with dinner at the Liberty House.

The Details

Ceremony Location:

St Paul’s R.C. Church, Clifton

Reception Location: The Venetian, Garfield

Photography, Cinematography & Entertainment: Magic Moments, Paramus

Floral Designer: Premier Events By Reema, Little Falls

Cake Designer:

Palermo’s Custom Cakes & Bakery, Ridgefield Park

Gown Designer: Angel Rivera

Hair Salon & Makeup Studio:

D’Amelio Cosmetics, Millburn

Jeweler:

Vladdy’s Diamonds, New York, N.Y.

Honeymoon Location: St. Lucia Sandals Resort

Lauren & Carlo S a y W e D o ’

Byrne Giammanco

When they first met, Lauren Byrne was still in college doing her student teaching at the middle school that Carlo Giammanco was a long-term substitute at. Luckily, they were placed in the same grade level, had the same lunch period together and sat across from each other every day. Somehow without all the other teachers seeing, they exchanged phone numbers and the rest is history. The pair said, “We do” on July 29, 2018.

e Proposal

(As told by Lauren)

It was a beautiful Saturday in June. Lauren and Carlo had plans to go with another couple to Hoboken for a picnic to take advantage of the nice weather. They walked towards the water to go take some pictures. As their friends were about to take their picture, Carlo got down on one knee and proposed.