BC the Mag Occasions Summer 2019

Complimentary Issue

BC Occassions

SPRING 2019

SPRING 2019

www.bcthemag.com

97 RIVERVALE ROAD, RIVER VALE, NEW JERSEY 201.666.0444 WWW.FLORENTINEGARDENS.COM

BCOccasions The Mag

Life. Style. Where you live.

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.

Copyright 2019. All materials are the property of Bergen County The Magazine, LLC. and may not be copied or reproduced without written consent from the publishers.

A Letter From The Editorial Director

Jessica Humphrey-Cintineo Editorial Director

@bcthemag

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,

CONTENTS 8

Picking Your Cake, and Eating It Too

10 STYLE BY SONECA What To Wear To A Summer Wedding 14 Simple Meets Special for Brunch

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16 Don’t Let Food Restrictions Rain On Your Parade 20 Grilling Made Easy Eight Great Recipes To Wow Your Guests This Summer 30 FASHION Clean Up Nicely

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34 The Wedding of Shannon Kozibroda & Joseph Prenenski

38 Arianna Samborgna & Timothy Thompson Jr. Wed 42 Lauren Pacailler & Domenico Ranaudo’s Wedding

e

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46 Kelly O’Grady & Derek Plue Say ‘We Do’ 50 Shannon Swift & Louis J. Giasullo III Wed

54 Janelle Guido Weds Keith Fragale

Over the years, they

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58 Ashley Shimabukuro & Vittorio Poliseno Are Married 62 Lauren Byrne & Carlo Giammanco Say ‘We Do’

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b

The last time he returned with a look in his Overwhelmed with excitement, it could not have

PICKING YOUR CAKE,

and Eating It Too F

By 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.

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STYLE WITH SONECA

What To Wear To A Summer Wedding By Soneca Guadara

W

edding 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.

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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.

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SIMPLE MEETS SPECIAL

for Brunch G

athering 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.

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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.

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Don’t Let Food Restrictions Rain On Your Parade

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By 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

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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.

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.

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“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.”

GRILLING MADE EASY

Eight Great Recipes To Wow Your Guests This Summer

Grilled Avocados with Vegetable Relish Use the grill to boost the flavor of fresh summer vegetables.

INGREDIENTS: 1 lemon, juiced (about 2 Tablespoons) DIRECTIONS:

1/4 cup Carlini Extra Virgin Olive Oil, divided

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

1/2 teaspoon Stonemill Iodized Salt, divided

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.

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1/2 teaspoon Stonemill Ground Black Pepper, divided 4 avocados 2 Roma tomatoes, halved and seeded 1/2 red bell pepper, halved and seeded 1/2 green bell pepper, halved and seeded 1/2 yellow onion, peeled and quartered Stonemill Crushed Red Pepper, to taste 1/3 cup Specially Selected Feta Cheese Crumbles

Citrus Popping Kale Salad INGREDIENTS: 4.9

ounces 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

1/4

cup lime juice (about 3 limes)

1

Tablespoon Tuscan Garden White Vinegar

1

Tablespoon Simply Nature Organic Light Agave Nectar

1/2

teaspoon Stonemill Iodized Salt, plus additional to taste

1/4

teaspoon Stonemill Ground Black Pepper, plus additional to taste

12 1/4

ounces Simply Nature Organic Baby Kale, stems removed, sliced cup sliced red onion

2

cups diced mango (about 2 mangos)

5

ounces Southern Grove Dried Cranberries

1/2

cup Southern Grove Sliced Almonds, toasted

4

ounces 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.

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Grilled Strip Steak Skewers with Pear Slaw

INGREDIENTS: 3 Tablespoons Fusia Reduced Sodium Soy Sauce 3 Tablespoons Tuscan Garden White Vinegar, divided 1 1/2 teaspoons minced ginger, divided 1 1/2 teaspoons minced garlic, divided 2 12-ounce USDA Choice Strip Steaks, ¼-inch sliced across the grain 3 Tablespoons lime juice 2 Tablespoons Carlini Canola Oil 1 teaspoon Simply Nature Organic Light Agave Nectar 1/2 teaspoon Stonemill Crushed Red Pepper 1 cup shredded cabbage 1/4 cup shredded carrot 1/2 cup thinly sliced radish 1/4 cup cilantro leaves 1/4 cup chopped basil 1/4 cup bias sliced green onion 1/4 cup thinly sliced red onion 1 cup julienne cut pears, peeled Ground Stonemill Sea Salt, to taste Stonemill Ground Black Pepper, to taste 22

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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.

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INGREDIENTS: 3 pears or peaches, cored, cut into wedges 3 apples, cored, cut into wedges 1 Tablespoon Carlini Pure Olive Oil

Grilled Pear and Apple Pork Tenderloin

2 Tablespoons Baker's Corner Brown Sugar 1/2 teaspoon Stonemill Iodized Salt 1/2 teaspoon Stonemill Ground Black Pepper 2 Roseland Original Pork Tenderloins For Glaze: 2 Tablespoons freshly squeezed lime juice 1/4 cup packed cilantro 1/4 teaspoon Stonemill Garlic Powder 1/2 teaspoon Stonemill Ground Cumin 1/4 teaspoon Stonemill Paprika 2 Tablespoons Baker's Corner Brown Sugar 2 Tablespoons Countryside Creamery Unsalted Butter Stonemill Iodized Salt, to taste Stonemill Ground Black Pepper, to taste 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.

Here, 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 RXU VWD̫ LV FRPPLWWHG WR HYHU\ GHWDLO RI \RXU VSHFLDO occasion. Delivering one-to-one service is our personal touch, and we do it all in our stunning, newly redesigned FOXEKRXVH WKDWʌV ̭H[LEOH IRU FHOHEUDWLRQV RI DQ\ VL]H 7KLV XQLTXH H[SHULHQFH LV ZKDW WXUQV D VLQJOH PRPHQW into a lifelong memory.

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INGREDIENTS: 2 cups assorted sliced fruits: kiwifruit, ¼-inch slices strawberries, ¼-inch slices red grapes, halved blueberries green grapes, halved

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

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

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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: 8 Grandessa Signature or Specially Selected Lime Fruit Bars 1 1.5-liter bottle Sangriana Sangria

SanGrita

The refreshing Spanish punch you’ll love a bunch.

3 Tablespoons Stonemill Iodized Salt 1/2 cup Baker’s Corner Sugar 1/2 cup strawberries, diced 1/2 cup 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.

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: 2 cups Nature’s Nectar All Natural Lemonade

Very Berry Chiller With Lemonade Ice Cubes

For Chiller: 1 pint blueberries 1 pint blackberries 1 pint strawberries, hulled 1 pint raspberries 2 cups Nature’s Nectar All Natural Lemonade DIRECTIONS: 1. Fill an ice cube tray with lemonade; place in the freezer overnight.

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

2. Combine berries and lemonade in a blender.

Process until smooth.

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

CONTACT US: wekneadthedoughcookies.com (201) 888-2222 wekneadthedoughcookies@gmail.com

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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

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The Wedding of Shannon & Joseph Kozibroda

Prenenski

S

hannon 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

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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)

A CA AT TERED AFF FA A I R . ...wi .w wii t h a R es ta u r a n t Menu Warm, Intimate Decor : Two Banquet R ooms Private Partie s up to 100 P eople : Corporate Events to W eddings 800 R I D G E W O O D R O A D, T O W N S H I P O F WA S H I N G T O N , N J 201.358.6330

Lauren & Domenic Wedding Pacailler

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Ranaudo’s

auren 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.

L

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.”

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SPRING 2019

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) BC Occasions

SPRING 2019 45

Kelly & Derek Say ‘We Do’ O’Grady

Plue

K

elly 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

BC Occasions

SPRING 2019 49

Shannon

& Louis J. Swift

Wed T

Giasullo III

he 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

J

anelle 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

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Ashley

Shimabukuro

& Vittorio Are Married Poliseno

he 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.

T

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

& Carlo Say We Do’ Lauren Byrne

Giammanco

hen 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.

W

62

BC Occasions

SPRING 2019

î‚ťe 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.

e Details

Ceremony Location: Our Lady of Mount Virgin, Garfield Reception Location: The Venetian, Garfield

Photography & Cinematography: Studio Uno, Paramus

Entertainment: Magic Moments, Paramus Floral Designer: Broderick’s Flowers, Bergenfield

Cake Designer: Palermo’s Custom Cakes & Bakery, Ridgefield Park Gown Designer: Eve of Milady, Union City

Suit Designer: Biltmore Tuxedos, Ridgewood

Invitation Designer: Paper Princess by Melissa, Hillsdale Favors: LaFavoritaFavors.com

Hair Stylist & Salon: Siomara of Beauty & the Blush Artistry, Woodland Park Makeup Artist & Studio: Jacqueline of Beauty & the Blush Artistry, Woodland Jeweler: Bridal Styles Boutique, Brooklyn, N.Y.

Honeymoon Location: Maui and Kauai, Hawaii

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