BC the Mag Occasions Winter 2019

BC The Mag

Occasions

Winter 2019

Publishers

Sharon & Steven Goldstein

Associate Publisher

Brandon Goldstein

Editorial Director

Jessica Humphrey-Cintineo

Design Director

Jessica LaPlaca-Bruno

Fashion Director

Candace Kristin

Photographers

Cynthia Chang of Classic Photographers

Havana Photography

Kayce Shoffner

Magic Moments

Milton Gil Photographers

Studio Uno Photography & Cinematography

Contributing Writers

Jennifer Ahern

Daria Amato

Margaret Anunziata

Maria Daidone

Lexi Dimeo

Julian Louise Hafesh

Tara Ippolito-Lafontant

Katie Lawlor

Amy Martins

Jennifer Nunes

Melissa Parker

Enza Ratto

Brianna Scallo

Tessa Viole

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.

W

A Letter From The Editorial Director

Who doesn’t love a good celebration? The music. The cake. The love shared amongst family and friends. In the fall, my husband and I showcased our parental pride by hosting a small second birthday party for our son. Held at the local firehouse where my husband volunteers as lieutenant, the party featured all things firefighting. Our son especially loved the fire trucks – both the real ones and his toys that served as centerpieces. It was a blast seeing him so happy, and so surrounded by love.

Most recently, we celebrated our last Christmas as a family of three (we’re expecting another little boy in March) and clapped as our son finally came to the realization that he is indeed supposed to rip open those Paw Patrolwrapped presents.

Jessica Humphrey-Cintineo Editorial Director

Whether it’s a second birthday, Christmas morning, a Sweet 16, a wedding or any other celebration, typically parental pride is on display, front and center. In this issue of Occasions, like the many before it, we highlight some of Bergen County’s recent celebrations – Brianna Scallo’s Sweet 16; the engagement party of Lexi Dimeo and Robert Vicari; and the wedding of Katie Lawlor and Matthew Grundy, amongst others.

What does each of those celebrations have in common besides parental pride? Planning! In these pages, we share tips on how to plan the perfect Mitzvah and tips from the “behind the scenes crew” of your wedding – namely, the photographer, the health coach, the makeup artist and the dress designer.These insightful pieces may change the way you go about your party planning in the future.

Another insightful piece – Tips to Writing the Perfect Card or Note – will come in handy in the days after your occasion. The cake has been eaten; the music has died down; your guests have all gone home. Now what? Often sending a note of appreciation, or thanks, is appropriate. You’ll want to take these tips to heart so you may let your family and friends know how much their presence and/or gifts mean to you.

Of course, no winter issue of our Occasions magazine would be complete without touching on New Year’s, Valentine’s Day and St. Patrick’s Day – three of the upcoming winter holidays. In this issue, Tara Ippolito-Lafontant, also known as Al Dente Diva, shares her Dressed Up Bites for a New Year’s Bash. We also share Lovely Cocktails For Valentine’s Day that can be enjoyed with your significant other, or your girlfriends. Lastly, enjoy some Green Day Eats on St. Patrick’s Day. After all, aren’t we all Irish for the day on March 17?

Cheers,

AlDente Diva’s

D R E S S E D U P B I T E S for a New Year ’ s Bash

Can you believe New Year’s Eve is right around the corner? It’s the one party a year that’s guaranteed to last until midnight. If you’re hosting, you want to make sure the food holds out as long as your party guests do. But, hosting shouldn’t mean spending all night in the kitchen. After all, the celebration is what it’s all about! Here are some easy appetizers that will help you ring in the New Year without sacrificing time spent with your guests.

A n t i p a s t o S k e w e r s

These grab and go appetizers are easy to put together and can be made a day ahead. Skewer your favorite variety of Italian meats, cheeses, artichokes, olives, roasted red pepper or whatever you prefer. Use your imagination and get creative.

S h r i m p T a c o B i t e s

Your guests are sure to love this adorable play on shrimp tacos. Fill a Tostitos Scoop with a little guacamole and sour cream. Top with a sautéed shrimp in taco seasoning. Garnish with cilantro and they’re ready to be enjoyed.

P e s t o P i n w h e e l s

Only two ingredients are separating you from these delicious pinwheels. Simply roll out a can of Pillsbury Crescent Rolls and cover with a thin layer of pesto. Jelly roll and slice into one-inch pieces. Place them on a cookie sheet and bake according to the recommended time on the package. These are always a party hit!

O r e o T r u f f l e s

End the night on a sweet note with this easy and delicious dessert. In a food processor, pulse a package of Oreo cookies until they are a fine powder. Combine with one package of softened cream cheese. Form into small balls and refrigerate for an hour. Dip them in melted chocolate and place them on a parchment lined baking sheet. Refrigerate again for 1 hour and serve.

Happy 2019, Bergen County.

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 andcooking hacks with her followers. Visit her on Instagram (@AlDenteDiva) for a peek into her everyday culinary adventures.

Tips to Writing the Pefect Card or Note

Everyone loves to discover a handwritten card or note among a thick stack of mail. Regardless of how many electronic words we get bombarded with each day, the personal touch of a message written by hand remains a special gesture that never goes out of style.

From choosing a card or stationery that reflects a personal style to accenting the letter with the right seal or stamp, every detail matters to underscore a thoughtful message. Stamps are often one of the first details noted by a letter recipient, so choosing a stamp such as the love-letter themed Sealed with Love Forever stamp from usps.com/stamps or your local post office is perfect for the occasion.

Not sure what sentiment to write for the occasion? Here are a few ideas:

N o t e s o f a p p r e c i a t i o n .

Whether the recipient gave you a gift,

hosted you for dinner or did a special favor, keep the message brief and sincere. Don’t ever hesitate to send a note of appreciation just to let someone know how truly special they are. Unexpected notes are always wonderful to receive.

B i r t h d a y c a r d s .

Celebrate one’s personal accomplishments in the past year and any special events planned in the next year ahead. End by telling your friend or loved one why he or she is so important to you. That message may just be the best gift you can give.

C e l e b r a t o r y c a r d s .

When acknowledging the birth of a baby or the recent wedding of a friend or relative, pick a card they will want to save and treasure for years to come. When writing your sentiment inside, keep congratulations simple and let them know you share in their joy.

N e w j o b .

Starting a job at a new company or changing one’s career path can be a time for renewal and exciting beginnings. A sincere message wishing a friend or loved one luck and adding advice that he or she might find helpful is often a welcome message to show someone you care.

C o n d o l e n c e c a r d s .

If a friend is going through a difficult time, share special memories you have of the person who passed away and why you will miss having that person in your life. End by offering to call or visit in the near future. These gestures, plus the card itself, will remind the recipient they aren’t alone in their grief.

Remember, cards and notes are about letting another person know how much their friendship, gifts or presence means to you. Follow a simple formula, add a few personal touches and you will soon be writing cards with ease.

Lovely Cocktails For Valentine’s Day

Whether celebrating with a date night or girls’ night this Valentine’s Day, set the mood for a romantic evening with one of these lovely cocktails. Each cocktail uses SKYY Vodka or SKYY XRated Fusion Liqueur, a sensuous love elixir that blends ultra-premium French vodka and rich, blood oranges with exotic mangoes and passion fruit –the perfect base for eye-catching cocktails and divine drinks. Try one or all four of these light, fresh and flirty recipes below.

Combine ingredients. Pour over low-ball glass filled with ice. Garnish with lime.

The SKYY Violet

Created by Jon Gasparini from Rye (San Francisco, Calif.)

1.5 oz. SKYY Vodka

0.75 oz. Creme de Violette

3 oz. Dry Sparkling Wine, such as Drusian Prosecco

3 dashes Fee Brothers or Angostura Orange Bitters

Stir SKYY Vodka, Orange Bitters and Creme de Violette with ice.

Strain into champagne coup or flute and top with Prosecco.

Top with zest of an orange and garnish with an orange twist.

Hopeless

RomantiX

1.5 oz. X-Rated Fusion Liqueur

2 oz. Prosecco or Champagne

0.25 oz. Lemon Juice

0.25 oz. Orange

0.25 oz. Pineapple

Muddle pineapple, orange and lemon.

Add Prosecco and X-Rated Fusion Liqueur.

Strain and serve in a highball glass and garnish with a pineapple slice.

XOXO

1.5 oz SKYY Infusions Passion Fruit

1 oz. X-Rated Fusion Liqueur

1 oz. Passion Fruit Puree Splash of sour

Combine ingredients in shaker. Strain and serve in a martini glass.

GreenEATSDay

Typically, we don’t like our food green. St. Patrick’s Day marks the exception, however. Enjoy these creative recipes from FoodNetwork.com to add a culinary twist to your St. Patty’s celebrations.

Mint

Schnapps

Shake

Ingredients:

Directions:

1 pint vanilla ice cream (2 cups)

1/4 cup peppermint schnapps

1/2 teaspoon pure vanilla extract

3-4 drops green liquid food coloring

2 mint sprigs

Blend the ice cream, peppermint schnapps, vanilla and food coloring in a blender until smooth. Pour into two serving glasses and garnish each with a mint sprig.

Ingredients:

Cooking spray

2 1/2 cups all-purpose flour

2 Tablespoons unsweetened cocoa powder (not Dutch process)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 1/4 cups buttermilk, well shaken

1 Tablespoon green liquid food coloring

2 teaspoons pure vanilla extract

2 cups granulated sugar

1 cup (2 sticks) unsalted butter, at room temperature

3 large eggs, lightly beaten

For Frosting:

1/2 cup all-purpose flour

1 1/2 cups milk

1 1/2 cups (3 sticks) unsalted butter, at room temperature

1 1/2 cups granulated sugar

4 teaspoons pure vanilla extract

Pinch fine salt

Green liquid food coloring

1/2 cup green sanding sugar, for decorating

Directions:

Green Velvet Cupcake Shamrocks

milk until fully incorporated and the mixture is smooth. Cook over medium heat, whisking constantly, until the mixture is very thick, about 5 minutes. (Toward the end of the process, the mixture will become a thick paste; it may seem to be forming lumps, but whisk vigorously and the lumps will disappear.) Scrape into a bowl, press plastic wrap onto the surface and refrigerate until cool, about 45 minutes.

1. For the cupcakes: Preheat the oven to 350 degrees Fahrenheit. Line two 12-cup muffin tins with paper liners and spray with cooking spray.Whisk the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl; set aside.Whisk the buttermilk, food coloring and vanilla in a spouted measuring cup; set aside.

2. Beat the granulated sugar and butter in a stand mixer (or a large bowl if using a hand mixer) on medium speed until very light in color and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. With the mixer still on medium, slowly add the eggs and beat until fully incorporated. Reduce the speed to the lowest setting; with the mixer running, add 1/3 of the flour mixture, then 1/2 of the buttermilk mixture, then 1/2 of the remaining flour mixture, then the remaining buttermilk mixture, then the remaining flour mixture. Scrape down the sides and beat until well mixed. Fill the prepared liners about 3/4 full of batter. Bake until the cupcakes bounce back when pressed and a toothpick inserted in the center comes out clean, 20-22 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely.

3. For the frosting: Put the flour in a small saucepan.Vigorously whisk in about 1/2 cup milk, making sure to get the whisk into the edges of the pan, until you have a smooth, thick paste. (This step keeps the flour from clumping.) Slowly whisk in the remaining

4. Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat the butter and granulated sugar on medium speed until very light and fluffy, about 5 minutes. Add the cooled flour mixture a tablespoon at a time and beat until smooth. Switch to the whisk attachment (or continue with the hand mixer), add the vanilla, salt and 3-5 drops green food coloring and whip until very light and fluffy, like thick whipped cream, up to 10 minutes with a stand mixer or 12 minutes with a hand mixer.

5. To assemble: Using a sharp serrated knife, cut 3 cupcakes in half vertically, gently sawing through the paper liners; set aside. Frost the remaining cupcakes. Put the sanding sugar on a small plate and roll the edge of each cupcake 3/4 of the way around in the sugar, making a green border around each with a gap on one side. On a large serving platter, arrange 18 cupcakes in groups of three, pushing them together at the gaps, to make 6 shamrock cakes. Dip the tops of the cupcake halves in sugar and wedge a pointy end of one half between two of the cupcakes in each group to form the stems.

Cook’s Note: Alternatively, you can make the shamrock stems with mini cupcakes instead of halved full-size cupcakes: Fill 8 liners in a mini-cupcake tin 3/4 full of batter and divide the remaining batter among the two full-size cupcake tins. (The larger cupcakes will have a slightly smaller dome.)

Shepherd’s Pie Potato Bowl

Ingredients:

4 large russet potatoes (about 3 pounds)

4 Tablespoons unsalted butter, plus 1 Tablespoon melted butter

1/4 cup whole milk

1/4 cup sour cream Kosher salt and freshly ground black pepper

1/4 cup chopped fresh chives

1 small carrot, chopped

12 ounces ground beef chuck

2 Tablespoons Worcestershire sauce

1 Tablespoon tomato paste

1 teaspoon fresh thyme leaves

1/3 cup frozen peas, thawed

Directions:

1. Prick the potatoes all over with a fork and brush them with 1 tablespoon melted butter. Put on a microwave-safe plate and microwave, flipping halfway, until fork tender, about 20 minutes. (Alternately, bake in the oven at 400 degrees Fahrenheit on a baking sheet until cooked through and fork tender, about 1 hour.) Let cool slightly.

2. Cut a 1/4-inch-thick slice off the top of each potato. Carefully scoop out the flesh into a medium bowl and mash with the milk, sour cream, 2 tablespoons butter and 1 teaspoon salt using a fork or potato masher. Fold in the chives. Put the potato bowls on a baking sheet.

3. Preheat the oven to 400 degrees Fahrenheit. Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add the carrots and cook, stirring occasionally, until softened and lightly browned, 5-6 minutes. Add the beef and cook, breaking it up with a wooden spoon, until cooked through, about 4 minutes. Stir in the Worcestershire, tomato paste, thyme, 1/2 teaspoon salt and 1 cup water and bring to a boil, and then reduce heat and cook until the beef and carrots are coated in sauce with a little extra sitting on the bottom of the pan, about 1 minute. Stir in the peas until heated through, 1-2 minutes more.

4. Spoon the beef mixture into the potato bowls. Spoon or pipe the mashed potatoes on top of the beef mixture and bake until heated through and the potatoes brown on top, about 15 minutes. Cut the remaining tablespoon of butter into four slices and top each potato with one.

Ingredients:

1 3/4cups all-purpose flour, plus more for dusting

3/4teaspoon fine salt

1 stick cold unsalted butter, cut into 1/2-inch pieces

3/4 cup grated Irish cheddar cheese (about 3 ounces)

6-7 Tablespoons stout beer

1 large egg, lightly beaten

For The Filling:

2 1/4 pounds beef chuck roast, trimmed of excess fat, cut into 1-inch pieces

1/4 cup all-purpose flour Kosher salt and freshly ground pepper

3 Tablespoons unsalted butter

1/3 cup stout beer

3 medium leeks, white and light green parts only, halved lengthwise and cut into 1-inch pieces

Beef Pot Pies with Cheddar-Stout Crust

1 pound carrots, cut into 1-inch pieces

2 stalks celery, cut into 1-inch pieces

Directions:

1. To make the dough: Pulse the flour and fine salt in a food processor to combine. Add the butter and cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter. Drizzle in 6 tablespoons beer and pulse to combine. Squeeze the dough between your fingers; if it does not hold its shape, pulse in up to 1 more tablespoon beer. Pat the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.

2. To make the filling: Preheat the oven to 325 degrees Fahrenheit.Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl. Melt the butter in a Dutch oven or large ovenproof pot over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes. Add the beer and 2 cups water,

scraping up any browned bits from the bottom of the pot. Bring to a simmer, then cover, transfer to the oven and braise, 30 minutes. Add the leeks, carrots and celery to the pot and continue braising, 1 more hour.

3. Meanwhile, put six 10-ounce ramekins on a parchment-lined baking sheet. Roll out the dough between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle; cut into six 5-inch squares. Make a few slits in the middle of each square to let steam escape. Remove the filling from the oven and increase the temperature to 375 degrees Fahrenheit. Season the filling with salt and pepper and divide among the ramekins (there may be some filling left over). Top each with a square of dough, pressing the edges into the ramekin. Brush with the beaten egg. Bake until the crust is crisp and golden brown, 35-40 minutes. Let rest about 10 minutes before serving.

Corned Beef & Cabbage Pizza

Directions:

1. For The Dough: Whisk 1 cup warm water (105 degrees) with the sugar in a bowl; scatter the yeast over the top and set aside until foamy, about 10 minutes. Stir in the olive oil.

2. Whisk the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture. Gradually stir the dry ingredients into the wet ingredients to make a rough, shaggy dough.Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. (Add more flour to prevent sticking, if necessary.) Form the dough into a ball; place in a large oiled bowl, turning to coat with oil. Cover the bowl with plastic wrap and set aside at room temperature until the dough has doubled in size, about 90 minutes.

3. Meanwhile, prepare the toppings: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the cabbage, season with salt and cook until just soft, about 5 minutes. Add

Ingredients:

2 teaspoons sugar

1 package active dry yeast

3 Tablespoons extra-virgin olive oil, plus more for the bowl

3 cups all-purpose flour, or 2 3/4 cups plus 1/4 cup whole-wheat flour, plus more for dusting

1 teaspoon fine salt

For The Toppings:

5 Tablespoons extra-virgin olive oil, plus more for the pan

3 cups sliced green cabbage Kosher salt

1 teaspoon pickling spices, tied securely in cheesecloth

1 large potato, peeled and thinly sliced Freshly ground pepper

2 cups shredded mozzarella cheese

3/4 cup shredded monterey jack cheese

1/2 cup freshly grated parmesan cheese

6 ounces sliced corned beef

the pickling spices and just enough water to cover. Simmer over low heat, covered, until the cabbage is tender, about 20 minutes. Drain the cabbage and set aside (discard spices).

4. Place a pizza stone in the oven, if you have one, and preheat to 500 degrees Fahrenheit. Toss the potato with 2 tablespoons olive oil and season with salt and pepper. Roast in a single layer on a baking sheet until golden, about 15 minutes.

5. Divide the dough into two equal pieces. Roll one into a 14-inch round (keep the remaining dough covered). Place the round on a floured pizza peel (if baking on a stone) or a large oiled pizza pan; drizzle with 2 tablespoons olive oil. Scatter half of each of the cheeses, corned beef, cabbage and potatoes on top. Season with salt and pepper. Carefully slip the pizza onto the hot stone, if using, or place the pan in the oven. Cook until golden and crispy, 10-15 minutes. Repeat with the remaining dough and toppings.

Planning the Perfect Mitzvah

A child’s big day means a perfect celebration

By Tessa Viole

In the Jewish community, Mitzvahs are a big deal not just in the religious sense, but socially as well. Of course, these days, such an important step towards religious “adulthood” requires an amazing party afterwards. Many Mitzvahs are extremely over the top, rivaling some weddings, but some can be a bit more laid-back.

Throwing a great Mitzvah, much like a wedding, takes months of stressful planning. I spoke to Lisa Plant of Norwood to find out what it takes to throw the perfect Bergen County Bat Mitzvah.

For her daughter

Jordan’s Bat Mitzvah this past February, Lisa went above and be-

yond to ensure all guests, young and old, had the time of their lives. Lisa, who custom makes home décor and clothing professionally, even chose to custom design both dresses Jordan would go on to wear on her special day. The clothing design didn’t just stop at Jordan’s dresses though. Lisa designed her own, as well as several of the guests’ dresses too.

When planning any party, there are two types of people: The DIYers and the out-sourcers. Needless to say, Lisa was the former. With an eye for detail, Lisa wasn’t going to let just anyone plan her daughters Mitzvah, so besides a few trusted vendors, Lisa took matters into her own hands, designing most of the décor herself, though she admits, it did take a “creative toll.”

“Planning a Mitzvah is a lot of work. I think everyone agrees on that, but how many chances do you get to really plan a big bash like this,” Lisa says. “My husband created the scenery. I even created the pillows for the lounge areas and such. We make a great team. The experience of creating my daughter’s party has opened some doors for me to work on future parties as well. After my daughter’s party, the owners of The Rockleigh asked me to help them with their daughter’s Sweet 16!”

Although it was the first Mitzvah Lisa ever worked on, she loved the experience. After years of making camp clothing and various home décor pieces for private clients, she has definitely taken the experience of planning Jordan’s Bat Mitzvah as a potentially life altering event.

As with most parties, you have to start the planning somewhere. Typically, that’s the theme, which will determine décor, table settings, food, flowers and, sometimes, even entertainment. For Jordan and Lisa, the theme was Broadway.

I had the pleasure of asking Lisa a series of questions. The following are those questions and her answers.

Talk to me about the Mitzvah that you did.

As with most parties, you have to start the planning somewhere. Typically, that's the theme, which will determine decor table settings, food, flowers and, sometimes, even entertainment.

“Jordan really wanted to start her theme out with Broadway, so we went into an elegant Broadway theme. It was really simple. There were plain white flowers and the place cards were tickets to a Broadway show. The setting was the logo from the Broadway show, which was also done really simple. The room was split up. The center of the room housed the dance floor and one side was a lit up city skyline. We had it draped so half of it was closed off. There were signs with bulbs all around them made by my husband and pictures of my daughter, taken by Magic Moments. On the other side was it went into my daughter’s colors (turquoise and purple) and her logo. There were a lot of people that I knew that kind of hooked me up and accentuated everything we did in the Bat Mitzvah. I called Sal from Magic Moments and asked if we could borrow some trusses to hang the pictures. A friend of mine’s husband is a printer who prints all pictures and billboards for Broadway shows. He gave us a Wicked poster, my daughter’s favor-ite show, and he lent us 15 pictures. Again, I called Sal and asked for more trusses. Wherever I had creative insight, I had a lot of people helping me. We had the party at the Rockleigh, and they were there every step of the way.”

After this experience, would you consider doing more Mitzvahs for people?

“Oh my God. I would love for this to be my business. I 1,000 percent fell in love with it after doing it for the first time.”

What advice would you give to parents who haven’t thrown one before but want to?

“Figure out what’s important to you because it’s very overwhelming. Everything costs money, so you have to figure out what’s important and what’s not – what details you need, what details don’t you need. At the very end, people start throwing things at you – you need T-shirts, you need hats, you need this, you need that. You have to figure out what’s important in your budget, in your world, that you really want. Everyone’s going to have more or less; there are different affairs all over the place. It’s really what’s important to you and your family. For me, I’m very detail-oriented from the minute you walk in to the minute you leave. When you left the party, there was something waiting in your car for you, and that was a detail that was important for me.”

What were the favors that you gave out?

“We had sweatshirts that were amazing. They were fleecelined sweatshirts. The girls got one and the boys got another. We got huge compliments for the boys to get different ones.

We also love to play games, and I always have a deck of cards with me. I left a deck of cards in everybody’s bags that were waiting for them in their car. It was a little gift bag with the cards and a bottle of water in there.”

What would you say every Mitzvah or event should include?

Was Jordan’s Bat Mitzvah your vision of the “perfect Mitzvah?”

“To me, it was the perfect Mitzvah. There was nothing missing. I can’t say anything negative. Everyone was amazing, and it was a wonderful time. I loved the things that I did for my daughter before preparing and with my husband. All the things we did together were really nice. I had wonderful friends and people helping me. It was really nice. I wouldn’t change a thing. I loved everything.”

Did you make your daughter’s outfit for the ceremony as well?

“Yes. Essentially, she had three outfits. She had a kids’ cocktail hour, which was one dress. She wore a jacket over her dress for her service and then she had her party dress. I made the jacket as well. I placed each pearl on that jacket by hand.”

What do you think are the current trends of event planning?

“I think people are using the names. Everyone’s using his or her kid’s name, which I think is about the kid. Going back to what you asked about importance of what’s going into a Mitzvah, it’s about the child. I think it’s about the Mitzvah that they’re performing. It’s a big job, and this party was really about my daughter. I think a lot of people are using the child’s name in their logos and I think that’s a huge trend.”

“Love. It’s the truth. We just went to a Bat Mitzvah recently and it was a little lackluster. I know it sounds kind of silly, but you’re expressing love in what you’re doing – showing it for your child or event and what you’re doing. Is there something materialistic in what you have to have? I don't know. Things that everyone loves! There was no candy bar at the Bat Mitzvah we went to. Everyone was like, ‘Where’s the candy?!’ There are 1,001 things I could say, but not everything fits in everyone’s budget. There really are no rights or wrongs but just what works for your family. When you leave it’s really nice to give your guests something, so it’s hard to say. My party was a little over the top. It was definitely a lovely place and we did a lot by ourselves, and a lot on our own so we were able to spend more here or there. We had an outside space and we had a Nutella waffle bar and everyone had blankets out there and heat lamps so everyone could be warm. It happened to be a beautiful night, and that was incredible. Could everyone do that? No. That was another detail.”

A

huge trend in Mitzvah planning is currently using the child's name, according to Lisa Plant of Norwood, who recently DIY-ed her daughter Jordan's Bat Mitzvah.

B R I D A L Preparations: Tips Fr the Behind the Scenes Crew

TBy Daria Amato

here’s so much preparation for the “Big Day.” The months leading up to your wedding are sure to be filled with excitement and stress thanks to all the things you need to do. You want to look radiant with glowing skin and feel healthy in your body, so you can’t afford to let your health fall by the wayside. You need to be your number one priority.

Once your wedding day arrives, so much of it is fleeting. Hours and hours of your preparations constructed into the 10-12 hour day ahead of you.And, poof! – It’s done; you’re married.

What you are left with is your memories and your photographs. The photographs will live on forever; they are the heirlooms you leave behind. You owe it to yourself to do everything you can to make them fabulous, and for you to look fabulous. Here are tips from the behind the scenes crew to help get you there.

Tips From The Photographer

1.When looking for a wedding photographer decide what style of photography you want as well as the finished product. Do you prefer traditional, photojournalistic, illustrative, portraiture, high fashion or natural light? Ask to see the images from a full wedding or two that the photographer has shot.This will give you a real sense of how the they handle the day.

2. Determine your top five or more. What are your must have shots? Convey your desires and expectations. If you don’t let the photographer know, the photographer will follow his or her own flow for the day.

3. Hire vendors you like. Choose the people who help bring your “day to life” like you choose your friends. If you trust and enjoy them, they will help make your

day more fun and less stressful.

4. Definitely have a fun photo day with your photographer. This is a great opportunity to get to know your photographer and how they work as well as getting you comfortable in front of the camera.

Tips From The Health Coach

1. Use your engagement to fuel your inspiration to be in your best health.Adopt the philosophy that it is a lifestyle you are choosing and you will be more likely to stick with it pre-wedding, post-wedding and – dare I say – pre-baby.

2. Aim to exercise daily. Do what you like and mix it up; try to hit the weights 1-2 days a week for sculpting and toning.There are three types of physical activity: endurance, such as dancing, walking, cycling or swimming; flexibility, such as golfing, yard work stretching or yoga; and strength, such as climbing stairs, free weights, push-ups or Pilates.

3. Hydrate with water for amazing skin. Kick the soda, excessive caffeinated beverages and processed foods.

4. Acquire the nutritarian lifestyle. A nutritarian is a person who has a preference for foods that are high in vitamins, minerals

and phytochemicals. This would be a diet rich in vegetables (especially dark leafy greens), fruits, nuts, seeds, onions, mushrooms, whole grains, beans, berries, high quality-grass fed-pasture raised organic meats and wild caught seafood. Follow the 90/10 rule: 90 percent nutritarian and 10 percent simply living and you’ll be on your way to great looks and great health.

Tips From Makeup Artist

Cheryl Esposito

1. Find the look that you want, be it classic, modern or romantic. There’s a wealth of imagery online to help you get there. But, realize that it is your gorgeous features that I look to enhance. My job is to see your unique features and skin tone and translate the look you want that will bring out your natural beauty.

2. Ask to see images of other brides that the makeup artist worked on that are not edited. Ask questions. A good makeup artist can work with any age, skin tone and style.

Makeup needs to transfer from indoors to outdoors and last throughout the day. The makeup artist needs to make the right color choices for your specific skin and hair color and the color palate in your wedding. Always do a trial! Just because you loved the way someone else’s makeup looked doesn’t necessarily mean you and that artist are a good fit.

3. Touch-up essentials that every bride should have are lip gloss, pressed or blot powder, tissues, blister block and BandAids.

Tips From Wedding Dress

Designer Angel Rivera

1. I always suggest that brides have an open mind when searching for their bridal gown. Don’t stick with one style. Eighty percent of the time brides choose something that they didn’t think they would like.

2. Bring your most trusted friend with you while shopping; you need an honest, reliable opinion. Ask the designer and store

clerks for recommendations.And, when you find it, buy the dress you love.

3. Have a bridal emergency pouch with a needle and thread, safety pins and Shout pad. You just never know when those will unexpectedly come in handy.

The most important tip of all, however, is to let the details take care of themselves. Don’t sweat the small stuff and have a glorious, amazing and magical wedding day. Gift Baskets and Custom

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By Melissa Parker

Awedding day is filled with symbolic tradition, from varied religious customs to the never-ending circle reflected in the rings and the types of flowers accentuating the celebration. Even with all the traditional rituals to consider, nearly every bride and groom can find ways to give their special day some unique touches that reflect their personality and love.

Music

Music sets the mood for every wedding, and it’s an easy place to put your own spin on the celebration. Whether you forgo the traditional bridal march entirely or simply look for an arrangement that gives an updated twist to the classic version, let guests know this isn’t your average wedding by setting the festivities against a soundtrack that lets your true character shine.

The Wedding Party

The wedding party is intended to be a collection of those nearest and dearest to the bride and groom. The bridesmaids and groomsmen help ensure the day goes off without a hitch and lead fellow revelers in celebrating the start of the new couple’s life together. That being said, there’s no reason this group must be limited to women on her side and guys on his, or even that it’s limited to humans – a beloved pooch can make for an adorable ring-bearer, after all.

you’ll capture throughout the wedding and reception. Photos lend a personal touch, no matter what your color scheme or theme. Integrate photos of the two of you at various stages of life, together as a couple and with loved ones (perhaps even some you’re honoring in memoriam). You can display these at a table with the guest book, as part of the table centerpieces, or even on the gift table. Or, take things digital and load all your images into a slideshow set to music.

Favors

Make favors meaningful. Forgo more common items like bubbles and chocolate, and instead send a little of yourself home

cle to represent the way you met. Just think about the moments and things that define you as a couple and do some searching online. You’ll probably be surprised by how quickly the options pile up.

The Menu

Serve up a menu that shows guests more about your life together. Your loved ones can order basic beef or chicken anywhere. Instead, give them a glimpse into you. Make your main course the same food you enjoyed on your first date or during another monumental moment in your courtship. Or plan the entire menu around a region that you hold close to your heart.

Weddings are filled with traditions, but that doesn’t mean you can’t put your own touches on the day for a special event filled with memories that are uniquely your own.

By Amy Martins

Your wedding doesn’t have to look and feel like Christmas just because it falls during the winter months. Snowflakes, icicles and evergreens are not necessary. Though the weather outside is frightful, these five trends will make your day delightful.

M e t a l l i c

Metallic touches are a beautiful way to add shimmer and class. Consider metallic charger plates, metallic accents in your invitations, or even in your linens. Done properly, metallic light accents can make a space feel regal.

H e a d p i e c e s

Headscarves and adorned headbands are huge this year. Birdcage veils are a dramatic and romantic accessory. Think about your theme, or the vibe you’re trying to create. Going with a bohemian feel? Try on a headscarf! Want a more vintage, or stately affair? Then how about a birdcage veil?

T e x t u r e

Playing with textures can be a fun way to enhance your theme. Consider a coat or shawl in soft fur or faux fur as a way to warm up your pictures. Using pieces that may be coarse against smooth and silky linen can be dramatic and bold.Tree bark or lace lined around candleholders is a nice seasonal touch. Get creative. Dip pinecones in white lacquer and attach a delicate note as place cards for guests.

a l l a n d B o l d , O r

L o w a n d L i g h t

Centerpieces will be a major focal point at your reception. If you go tall, make a bold statement.Tall pieces this season can be all white with lots of green foliage. To make them more modern, use

elaborate floral bases with feather tops. If you go low, use pastels and light shades of blue, green and pink. Remember, depending on where you are in the world, sunlight may be minimal because there is less natural light during the winter months. These lighter tones will let light pass through easily and will brighten up your venue.

S p a r k l e

Similar to the light effects produced by metallic tones, adding some sparkle is huge on the runway this year. Embellished bodices, necklines and backs on gowns are very popular right now. Consider adding hints of sparkle in the form of eye makeup, stemware, a statement cocktail ring or fabulous chandelier earrings.

Brianna Scallo’s Sweet 16

Westwood’s Brianna Scallo’s Sweet 16 was one to remember. On Aug. 5, 2018, Brianna hosted her coming of age party to mark her 16th birthday with her closest family members and friends.

The Details

Event Location: Seasons Catering,Township of Washington

Photography & Entertainment: Magic Moments, Paramus

Floral & Invitation Designer:Self-Designed

Cake Designer: Seasons Catering,Township of Washington

Dress: Shelly Glam, Ridgewood

Favors: Self-Made

Hair Salon & Makeup Studio: Moxie Salon and Beauty Bar (Locations in Ridgewood, Montvale, Fair Lawn and Englewood)

Lexi Dimeo & Robert Vicari’s

Engagement Party

Engagement Party Lexi Dimeo & Robert Vicari’s

Before selecting invitations and table arrangements, the first task newly engaged couple Lexi Dimeo and Robert Vicari undertook was hosting an engagement party. As a way to share the news of their upcoming union with future wedding guests and introducing their families to each other, the Sept. 30, 2018 engagement party served as an opening act for the main event.

The Details

Event Location:

Waterside Restaurant & Catering, North Bergen

Theme: Cirque du Soleil

Entertainment:

Joe Zisa of DJ Express Entertainment, Ridgefield Park; Rumba Flamenca; Zabo Circus Productions

Photography:

Studio Uno Photography & Cinematography, Paramus

Floral Designer: Jacqui and Christian Dimeo

Cake Designer: Carlo’s Bakery of Cake Boss

Dress Alterations: Sal Lauretta for Men, Midland Park

Robert’s Custom Outfit: Sal Lauretta for Men, Midland Park

Invitation Designer: Donna of Ramsey Graphics & Print, Elmwood Park

Champagne Wall: Constructed by Damian Dimeo, assisted by Angelo Vicari

Favors: Philip Herman Caricatures

Hair Salon & Stylist: Jackie of Haru Salon and Spa, Ho-Ho-Kus; Jeff of City Looks Barber Shop, Little Falls

Maria Daidone JasonWeds

Koziol

Maria Daidone and Jason Koziol of Hasbrouck Heights met in high school. They began dating their junior and senior years, and even attended prom together. Despite their high school romance, they went their separate ways in college, remaining friends.

“Our mutual friends would always tell us that we would get married one day,” recalls Maria.

It wasn’t until their best friend’s wedding in June of 2014 that their relationship rekindled.

“We were stuck in traffic for 5 hours from New Jersey to Rhode Island on our way to their rehearsal dinner, where we sat next to each other and many people asked us if we were together,” said Maria. “We weren’t, but we haven’t been apart since. Our rehearsal dinner took place 4 years later on that exact date.”

Their love story culminated with their June 16, 2018 classic, yet romantic garden themed wedding at The Estate at Florentine Gardens.

The Proposal

(As told by Maria)

Maria Daidone remembers her proposal like it was yesterday.

“It was Dec. 16, 2018, a quiet Friday afternoon at Florentine Gardens (work), waiting for the weekend of weddings to start. My sister was 9 months pregnant and she had just come from the doctor. She and my mom ran into my office to tell me I had to come downstairs. I was nervous and didn’t understand what was going on,” said Maria.

However, as Maria followed her, she heard a beautiful voice singing Mariah Carey’s “All I Want For Christmas Is You” with the piano playing in the background.

“As I walked down the grand staircase lined with candles, there was Jay, standing in front of the fireplace, everything decorated in winter white holiday décor, and he got down on one knee and asked me to marry him,” said Maria.

“It was the happiest moment of my life! Following the proposal, our family was back at our new home that we moved into that very same week to celebrate with us.”

The Details

Ceremony Location: The Estate at Florentine Gardens, River Vale

Ceremony Officiant: Rev. Richard Nelson

Wedding Planner: Christine Figliuolo of Creations by Christine/CBC Events

Photography: Milton Gil Photographers

Cinematography:

Sal Travis Entertainment – Soloffilms, River Vale

Entertainment:

Sal Travis Entertainment (House Band & DJ), River Vale

Dance Floor Wrap: Bombshell Graphics, Fairfield

Linens: Nuage Designs Inc., N.Y., N.Y.

Table Numbers: Ceci New York, N.Y., N.Y.

Floral Designer: Adam Leffel Productions, Hackensack

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

Cake Knife/Server: Olivia Regal

Jennifer Ahern & Anthony James Macagna’s Wedding

Jennifer Ahern and Anthony James Macagna met where most love stories begin... in a college bar. They spent the night talking, taking tequila shots and attempting some version of dancing. At some point, the fire alarm at the bar was pulled and everyone started running out. As she was in a hurry and a bit clumsy, Jennifer’s shoe fell off. Before she could even react, Anthony had grabbed it, knelt down in front of her and called out, “Cinderella! Cinderella!,” as he slipped her heel back on. Their fairytale culminated with their wedding day on Sept. 15, 2018.

The Proposal

(As told by Anthony)

Jennifer thought she was planning a birthday party for Anthony, but she was really planning a celebration of their engagement. The couple decided to have a staycation at the Standard Hotel in New York City the day of the party and spent all day walking the High Line, shopping and enjoy lunch at Chelsea Piers. Little did she know, Anthony was trying to find the perfect moment to pop the question. Back at their hotel, Anthony uncharacteristically asked to take a picture with the city in the backdrop. As they posed for a picture, Jen felt his heart racing. When Jen turned to face him, he got on one knee, said something adorable that they both can’t remember and asked her to marry him. When they arrived at the top of the Standard, Jen was again surprised with both families waiting for them. They had a perfect dinner with family and continued their celebration with friends.

The Details

Ceremony Location: Edgewood Country Club, River Vale

Wedding Planner: Candice Timmerman

Photography: Kayce Shoffner

Cinematography: Dideo Films Photography, Tarrytown, N.Y.

Entertainment: Frank Simmons Band (Hank Lane Company)

Food Truck Rental: Abeetz Wood Fired Pizza Truck, White Plains, N.Y.

Floral Designer: KC Creations, Closter

Gown Designer: Marchesa

Suit Designer: Hugo Boss

Invitation Designer: Jennifer Ahern

Hair Stylist: Amanda Chaponick

Makeup Artist: Nicole Kasak

Jeweler: E. Ross Private Jeweler, Briarcliff Manor, N.Y.

Honeymoon Location:

Hotel Santa Caterina (Amalfi, Italy) and Hotel Lungarno (Florence, Italy)

Enza Ratto & Robert Amato’s Wedding

Enza Ratto and Robert Amato met one night in 2009 at Lounge 11 in Hoboken, a bar owned by the Robert’s best friend. After a long night of conversation and dancing, Robert offered to walk Enza home. While walking, Enza dropped her BlackBerry (Remember those?!), which shattered into a thousand pieces. Robert was able to fix the phone on the spot. He was her knight in shining armor. She was forever grateful, and the rest is history. They were married on Sept. 1, 2018.

The Proposal

(As told by Enza)

On April 22, 2017, Robert convinced Enza that they were going to have a private picnic on the sprawling lawn of Lyndhurst Mansion in Tarrytown, N.Y. Robert hired a photographer to capture the proposal, which included the beautiful castle-like structure as the backdrop.

The Details

Ceremony Location:

St. Ann’s Church, Hoboken

Reception Location: Westmount Country Club, Woodland Park

Photography: Studio Uno, Paramus

Cinematography: Kirchhof Photography and Videography, Freehold

Entertainment:

DJ Express Entertainment, Ridgefield Park

Spanish Guitarists: Rumba Flamenca

Animated Social Media GIF Booth: The Bosco

Food Truck: Jaynee’s Party, Englewood Cliffs

Floral Designer: Dalsimer Spitz & Peck Florist (Valley Stream, N.Y.) and Stunning Arrangements Florist (Little Ferry)

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

Gown Designer: Pronovias

Suit Designer: Indochino/European Bridal and Tuxedo

Invitation Designer: Creationari

Favors: Moet Mini

Hair Salon & Stylist: @hairbyshqipe (Bride) and The Mane Loft, Cliffside Park (Bridesmaids)

Makeup Studio & Artist: Rebecca Lee Artistry LLC (@koreankandy)

Honeymoon Location: St. Tropez and Nice, France and Sardinia and Rome, Italy

The Wedding of The Wedding of

To say their relationship was predestined is to say it was a “shoe-in.” When MSU sophomore Julian Louise joined the Latin American Student Organization, she had no idea the impact it would have on her life. During her first meeting, all participants were asked to throw a shoe into a circle, choose one from the pile, find its owner and start up a conversation. As serendipity would have it, Anthony, a junior and the club’s vice president at the time, chose Julian’s shoe. In true Cinderella-style, the two found each other to be a perfect fit. The rest, as they say, is wedding bell bliss.

The Proposal

(As told by Augusto)

In the three amazing years of dating, Julian and Augusto built a wonderful friendship, a strong relationship and an everlasting love. Both Julian and Augusto are family oriented, so for Julian’s 24th birthday, she had taken a trip to Florida with her parents. Ever intuitive, she had suspected Augusto was getting her something big for her birthday.

“I used her time away as an opportunity to pick up her ring and, fortunately, she had no idea. I was scheduled to arrive earlier in the day, so we (her parents and I) had mapped out my visit with us taking a stroll on the beach and me proposing during the sunset,” said Augusto. “As you can imagine, they were having difficulty keeping it a secret.”

Phone calls between Augusto and Julian’s parents would be in private, of course, and after two weather-delayed flights, she didn’t suspect a thing. It was only after the third delay that Augusto pleaded with the flight attendant, saying,“Get me to Florida! I have to propose to my girlfriend!”

If Augusto hadn’t made the next flight, he would have missed Julian’s birthday.

“My arrival ended up being way later, and we went straight to dinner,” said Augusto. “It was great; we were around the people we love, in the beautiful state of Florida. Julian had no idea; she thought she was getting a puppy. The birthday card and me on my one knee implied something else.”

The Details

Ceremony Location:

Church of Madonna, Fort Lee

Reception Location:

The Palisadium, Cliffside Park

Photography & Cinematography: Cynthia Chang of Classic Photographers

Floral Designer: Yumila Weddings & Events Floral Design, Rochelle Park

Cake Designer: Miller’s Bakery, Ridgefield Park

Gown Designer: Memories Bridal by Reem, Ridgefield Park

Tuxedo Rental: Men’s Warehouse, Paramus

Invitation Designer: VistaPrint

Hair Salon & Makeup Studio: Revive Spa Salon, Bogota

BOTTAGRA RESTAURANT

JENNIFER Nunes Weds DARREN Lucas

How’d Jennifer Nunes and Darren Lucas end up at the altar on Jan. 20, 2018 being announced as husband and wife? Jennifer was working at Commerce Bank as a teller when Darren came into the bank to open an account. When Jennifer left the bank, they kept in touch throughout the years and began dating in October of 2008. The rest is history.

THE PROPOSAL

(As told by Jennifer)

Jennifer and Darren went out for a hibachi dinner as a late celebration for their anniversary. After dinner and dessert, the couple went home and Darren proposed at the house that they turned into their home together.

THE DETAILS

Ceremony Location: Minerals Resort and Spa, Vernon

Photography & Entertainment: Magic Moments Productions, Paramus

Floral Designer: Hollywood Florists, Yonkers, N.Y.

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

Gown Designer: Sister’s Bridal Boutique, Garfield

Suit Designer: Men’s Warehouse, Paramus

Invitation Designer: Wedding Paper Diva/Shutterfly.com

Favors: Miss Shelley’s Southern Jams & Jellies, Lafayette, Ga.

Hair Stylist: Kathe Cameron, Fair Lawn

Makeup Artist: Ashley Landry, Vernon

Jeweler: Ritani (engagement ring); Nicole’s Jewelry, Paramus (wedding bands)

Margaret Anunziata & Patrick O’Connor’s WEDDING

Despite meeting in high school through a mutual friend, Margaret Anunziata and Patrick O’Connor’s love affair didn’t truly begin for many years later when fate brought them together again. Margaret had become the principal of St. Peter - St. Paul Elementary School in Staten Island, N.Y. and, in doing so, became a colleague of Patrick’s sister. Immediately Margaret and Patrick clicked and realized that they had been looking for each other for their entire lives.

Some time later, Patrick gave Margaret the surprise of a lifetime on New Year’s Eve 2015. While Margaret was away on a family vacation in Hawaii, Patrick had flowers and a present waiting at her dinner table that evening. Patrick had also arranged for the maître de to play their song, “Thinking Out Loud” by Ed Sheeran.

“As I looked through the present, I found a plane ticket to Hawaii dated Dec. 31, 2015 with Patrick’s name on it. People in the restaurant began buzzing and yelling, ‘Turn around,’” said Margaret. “As I turned around, I saw Patrick standing there looking handsome in a blue threepiece suit. I was speechless and ran to hug Patrick.”

Patrick planned the next three days in Hawaii to be as special as the rest of their life together will be. On Jan. 1, 2016 at 4 a.m., they were chauffeured to Mount Haleakala and watched their first sunrise together in the clouds.

For Margaret, the incredible Hawaii surprise was just a preview of her life with Patrick.

“Time and time again, he’s knocked me off my feet with one amazing surprise after another,” said Margaret.

Yet again, she was knocked off her feet on Jan.

6, 2018 when she became Mrs. O’Connor while that mutual friend who originally introduced the two in high school stood beside them as Best Man.

The Proposal

(As told by Margaret)

When Margaret returned home from work on May 31, 2017 at 5 p.m., Patrick was waiting to take her to dinner at the restaurant where they shared their first date. As they walked to the car, Patrick gave Margaret a present to open.

“I opened the box and found a blindfold inside,” said Margaret. “When we arrived at the restaurant, Patrick asked me to wear the blindfold. At that point, I became very suspicious.”

Patrick drove for a few minutes and then walked Margaret to a secret location. As they walked, Margaret heard a violin playing. Patrick continued guiding her and then asked her to take off the blindfold.

“When my eyes regained focus, I saw a violinist and cellist playing our song and saw Patrick on one knee before me,” said Margaret. “Patrick, wearing his blue suit, proposed to me in front of all our family and friends gathered under a tree in Fort Wadsworth Scenic Overlook Park. I felt as though I was taking part in a scene of the most romantic love story ever. I knew from that moment on, our life together would never be ordinary.”

The celebration continued when their family and friends joined them at their special restaurant for an engagement party, which Patrick had planned in advance.

The Details

Ceremony Location: Zion Lutheran Church

Reception Location: The Venetian, Garfield

Wedding Planner: Tina Villegas, the bride’s sister

Photography: Magic Moments, Paramus

Cinematography: Magic Moments, Paramus

Entertainment: Magic Moments, Paramus

Floral Designer: Eltingville Florist, Staten Island, N.Y.

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

Gown Designer: Danielle Caprese via Kleinfeld’s Bridal, New York, N.Y.

Suit Designer: Michael Kors

Invitation Designer: Gallery of Favors & Gifts, Staten Island, N.Y.

Favors: Image Makers

Limousine Rental: Action Limousine, Garwood

Hair Stylist & Salon: Michael Mortensen of Visage Hair Studio, Staten Island, N.Y.

Makeup Artist & Studio: Patti Frizalone of Visage Hair Studio, Staten Isalnd, N.Y.

Honeymoon Location: Hard Rock Hotel, Riviera Maya, Mexico

Katie Lawlor & Matthew Grundy Say

Katie Lawlor & Matthew Grundy

Say

‘We Do’

‘We Do’

N Not many couples can say they are happily married thanks to parental intervention. Katie Lawlor and Matthew Grundy of Mahwah can, however. Matt’s father set up Katie and Matt after she had met Mr. Grundy at the Adler Aphasia Center in Maywood.

“I was doing my internship for grad school as a speech-language pathologist, and his dad was going to therapy there,” said Katie. “He showed me pictures of Matt and insisted that I meet him.”

Katie and Matt went on a blind date after talking for a couple weeks and, since then, had been dating for almost 6 years before Matt proposed. His proposal led to their July 20, 2018 wedding before their family and friends.

The Proposal The Proposal

(As told by Katie)

Matt surprised Katie for Christmas with a cruise to Bermuda, the place where they took their first big vacation together four years earlier, for that upcoming summer.

“He told me one night that we were going to a street festival in Bermuda that they have once a week,” said Katie. “We got a cab and Matt told the driver to take us to Jobson’s Cove, which I just thought was a beach close to the festival. Once we got there, the cove was basically empty, and Matt got down on one knee and proposed!”

Matt had a photographer hiding above in the rocks to capture the moment and take engagement photos of the newly engaged couple after.

“Needless to say, we never made it to the festival,” said Katie.

The Details The Details

Ceremony Location: Our Lady Mount Carmel, Ridgewood

Reception Location:

New York Country Club, New Hempstead, N.Y.

Photography: Havana Photography, Elizabeth

Cinematography: Creative Vision Media, Freehold

Entertainment: Elegant Music Group, Montclair

Floral Designer: Perry’s Florist, Glen Rock

Cake Designer: Le Gateau Suisse, Orangeburg, N.Y.

Gown Designer: Martina Liana

Tuxedo Rental: Biltmore Tuxedos, Ridgewood

Bridesmaid Dresses: Azazie

Limo Rental: The Good Life Transportation Co., Hawthorne

Invitation Designer: Paper Princess by Melissa, Hillsdale

Favors: Donation to the Adler Aphasia Center

Hair Stylist & Salon: Stephanie at Pin It Up and Pout, Oradell

Makeup Artist & Studio: Cindy at Pin It Up and Pout, Oradell

Jeweler: Eli Adams Jewelers, Rochelle Park

Honeymoon Location: Sandals La Toc, St. Lucia