BC the Mag Occasions Spring/Summer 2017

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BC Occasions Summer 2017 bcthemag.com

SUMMER 2017

Who Needs A Planner Anyway?

How to throw a party like a pro

A Fresh Take On Watermelon

Ideas for the American summer staple

Perfectly Patriotic Plates

Add some fireworks to your food

You’re Invited Take a peak into Bergen County's latest celebrations

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Summer 2017 Publishers Sharon & Steven Goldstein Associate Publisher Brandon Goldstein

Editorial Director Jessica Humphrey-Cintineo Design Director Jessica LaPlaca-Bruno

Account Executives Linda Barba

Amy Schwartz

Contributing Writers Ashley Allegretta Tracy Barnett Lily Comiskey Lauren Duch Nicole Morrissey Gianna Puccio Jennifer Stern Kara Totaro Kelly Werner 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 2017. All materials are the property of Bergen County the Magazine, LLC. and may not be copied or reproduced without the written consent from the publishers.

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A Letter From The Executive Editor

Jessica Humphrey-Cintineo Executive Editor

@bcthemag

e, at BC Occasions, believe in celebrations both big and small. The celebration of a college graduation; the joining of two families; a new house; or, even the celebration of a baby’s first crawl.

We love the celebration of success. Why? Because it overshadows the challenges that we’ve encountered along the way. I’m looking at you: bombed midterms; heartbreaks; failed home inspections; tumbles and falls.

As we welcome the summer season, we celebrate occasions left and right. The weather’s nice; let’s have friends over for a BBQ! If your schedule is anything like mine, the coming weekends are jam-packed with grill outs. Why not bring a fabulous watermelon dish along with you? Sliced or diced, grilled or blended, there are countless ways to prepare watermelon, and we’ve highlighted the best of the best in this issue.

Also featured, perfectly patriotic plates to celebrate the Stars and Stripes. Fourth of July is synonymous with fireworks, family and food. Why not add some fireworks to your food? Inside you’ll find our White Barbecue Sauce with Smoky Chicken, Red, White and Blue Cake and Red, White and Blueberry Frozen Pops. Enjoy them as you celebrate Independence Day or while simply relaxing in the sun for the afternoon with your loved ones.

Finally, you’ll also notice some of the best weddings, baby showers and Sweet 16s grace our pages. Some may have had the helping hands of an event planner, while others did not.

For those going the do-it-yourself route, check out Who Needs A Planner Anyway. Whether throwing a formal affair or a backyard birthday party, these tips are sure to assist so the occasion goes off without a hitch.

Now, you have a reason to party, dishes to bring along and tips to throw a killer bash, have a blast, my friends.

Cheers,

Jessica Humphrey-Cintineo

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CONTENTS 10 14 20 26 42

Going All Out for the Fourth

Add some fireworks to your food

The Wonders of Watermelon

At your next party, make waves with watermelon

Brody’s Baby Shower

Sweet Meets Spicy

Fresh ideas for a fun watermelon-filled fiesta menu

Perfectly Patriotic Popsicles

The perfect treat to celebrate and escape the heat

The Wedding of Jennifer Johnson & Andy Stern

46

The Wedding of Kelly Streicher & Michael Werner

52

The Wedding of Lily Muniz & Brian Comiskey

56

The Wedding of Kara Walker & Matthew Totaro

60

The Wedding of Tracy Streicher & Patrick Barnett

64

28

Who Needs a Planner Anyway?

Tips to plan your wedding like a pro

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30

Gianna’s Sweet 16

32

The Wedding of Nicole Borawski & Matthew Morrissey

40

The Wedding of Lauren D’Amore & Michael Duch

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Going All Out for the Fourth Add Some Fireworks to Your Food Fireworks, family and food are what the Fourth of July is all about. Add some spark to backyard staples – like grilled chicken and potato salad – with a little help from tangy condiments, smoky rubs and your cast-iron skillet.

For a main dish that’s sure to be a crowd pleaser, smother grilled chicken with a white barbecue sauce – the South’s tangy little secret. Then round out the meal with a festive cake that looks as impressive as it tastes.

Dye white cake mix batter red and blue using food coloring then assemble in a flag shape with whipped cream and berries.

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White Barbecue Sauce with Smoky Chicken Prep time: 15 minutes • Cook time: 45 minutes • Servings: 6

White Barbecue Sauce: 1 cup mayonnaise 1/2 cup cider vinegar 2 Tablespoons Zatarain’s Creole Mustard 1 teaspoon prepared horseradish 1/2 teaspoon McCormick Coarse Ground Black Pepper 1/2 teaspoon McCormick Garlic Powder 1/4 teaspoon salt Smoky Chicken: 1 cup hickory wood chips 2 pounds bone-in chicken parts 2 Tablespoons McCormick Grill Mates Applewood Rub To make sauce: In medium bowl, mix mayonnaise, vinegar, creole mustard, horseradish, black pepper, garlic and salt until well blended. Cover. Refrigerate at least 2 hours before serving to blend flavors.

To make chicken: Cover wood chips in water and soak 30 minutes. Season chicken with rub. Drain wood chips. Fill smoker box with wet wood chips. Place smoker box under grill rack

on one side of grill before lighting. Close grill.

Prepare grill for indirect medium heat (350-375 degrees Fahrenheit). Heat grill by turning all burners to medium. Once cooking temperature is reached, turn off burner(s) on one side. Place chicken on unlit side of grill.

Close grill cover.

Grill, turning occasionally, for 30-40 minutes, or until internal temperature of thickest part of chicken is 165

degrees Fahrenheit. Move chicken to lit side of grill with skin side down. Turn lit side of grill to high.

Grill, uncovered, for 3-5 minutes longer, or until chicken is charred. Serve chicken with White Barbecue Sauce.

Test Kitchen Tip: Refrigerate any leftover sauce and use as salad dressing, condiment for burgers or dipping sauce for pretzels and vegetables.

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Red, White and Blue Cake Prep time: 25 minutes • Cook time: 30 minutes • Servings: 12

1 package (2-layer size) white cake mix 2 teaspoons McCormick Pure Vanilla Extract 1/2 teaspoon Blue McCormick Assorted Neon Food Colors & Egg Dye 2 Tablespoons unsweetened cocoa powder 2 teaspoons McCormick Red Food Color nonstick spray 1 container (16 ounces) white frosting 1 cup raspberries 1/2 cup blueberries

Heat oven to 350 degrees Fahrenheit.

Prepare cake mix as directed on package, adding vanilla. Transfer 1 1/2 cups batter to small bowl and tint with neon blue food color.

Tint remaining batter red by adding cocoa powder and red food color. Pour each color batter into separate 9by-5-inch loaf pans sprayed

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with nonstick cooking spray.

Bake blue-tinted cake 2025 minutes; red-tinted cake 30-35 minutes. Cool cakes in pans 10 minutes. Remove from pans; cool completely.

Trim cakes to remove rounded tops and edges.

Slice red cake in half horizontally to form two thin layers.

Place one layer on platter.

Slice remaining red cake layer

in half lengthwise. Slice blue cake in half lengthwise. (Blue and red cakes should be same dimensions.)

Frost red cake layer on platter with 1/3 frosting. Top with lengthwise slices of red and blue cake side-by-side.

Frost with 1/3 frosting. Repeat cake layer and frosting.

Garnish with raspberries and blueberries to resemble flag.

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The

Wonders of

Watermelon At Your Next Party, Make Waves with Watermelon

Sliced or diced, grilled or blended, there are countless ways to prepare watermelon. With some fruits, half or more is wasted when you throw away the seeds and peel, but you may be surprised to learn that you can use an entire watermelon, including the rind, to make delicious and refreshing dishes.

Most people think of watermelon as a sweet, juicy snack perfect for hot summer days, but with its high water content (92 percent), the fruit is more than just tasty. It’s also an ideal way to keep your body hydrated.What’s more, the ability to use the entire fruit makes watermelon one of the most versatile and value-conscious options in the produce department.

An average watermelon consists of about 70 percent fruit and 30 percent rind. Hollowed out, the rind is an attractive way to serve any number of recipes, but the rind is actually edible and can be stir-fried,

stewed or pickled or even enjoyed raw. This yummy slaw gets its distinctive crunch from the watermelon rind, which is packed with citrulline and arginine – two compounds that may aid in healthy blood flow.

Watermelon is also a flavorful substitute for tomatoes, as shown in this traditional Italian appetizer, and contains higher levels of lycopene than any other fresh fruit or vegetable per serving, according to award-winning nutrition author and registered dietitian Elizabeth Somer.

Additionally, it lends some sweetness to a spicy salsa and a refreshing twist on a summery salad.You can also try blending watermelon with other fresh fruits for a super smoothie or mixing it up with some adult libations (and don’t forget, you can transform the rind into a mini-keg in minutes; just add a pour spout).

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Watermelon Caprese Salad with Balsamic Vinegar Reduction Makes 6 servings

12 1/2 2 1/2 1/4 2 1 Place watermelon slices on paper towels and cover with additional paper towels to absorb excess fluid.

In small saucepan over medium heat, add vinegar and honey. Stir to blend, bring to simmer and reduce heat. Stir occasionally until mixture is reduced by almost half. (Do not let reduce too far or allow to froth.) Set aside to cool slightly.

slices watermelon cut into rounds or squares, approximately 3 inches wide and 1/2 inch thick, with seeds removed cup balsamic vinegar Tablespoons honey pound fresh mozzarella cheese, cut into 12 slices salt, to taste pepper, to taste cup fresh basil leaves, loosely chopped Tablespoons extra-virgin olive oil sprig basil, for garnish

On large platter, place watermelon slices and top each with slice of cheese. Add salt and pepper to taste then sprinkle basil leaves evenly over top. Drizzle with olive oil followed by reduced balsamic vinegar. Garnish with sprig of basil.

Tip: Use red and yellow watermelon for an extra pretty presentation.

Superfood Smoothie Makes 3 cups

2 1 1 2 2 2

cups cubed and seeded watermelon cup fresh or frozen raspberries cup raspberry kefir Tablespoons orange juice concentrate Tablespoons hemp Tablespoons agave syrup ice (optional)

Place watermelon, raspberries, raspberry kefir, orange juice concentrate, hemp, agave syrup and ice, if desired, in blender and blend until smooth.

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Watermelon Rind Slaw Makes 4 one-cup servings

Dressing: 1/4 cup fat-free plain Greek yogurt 1/4 cup low-fat sour cream 1 1/2 Tablespoons stone-ground mustard 1 Tablespoon apple cider vinegar 4 teaspoons fresh lemon juice 1 Tablespoon sugar 1 teaspoon poppy seeds 2 teaspoons olive oil salt to taste pepper to taste Slaw: 4 cups grated watermelon rind (fruit and green peel removed) 1 cup grated carrot 1 1/2 cups diced fresh pineapple In small bowl, blend Greek yogurt, sour Place watermelon rind on several layers of cream, mustard, vinegar, lemon juice, sugar, paper towels to soak up excess fluid.

In medium bowl, place dressing, rind, carrot poppy seeds, olive oil, salt and pepper thorand pineapple and toss to thoroughly coat. oughly. Set aside.

Watermelon Slice Ice Pops Makes 5-15 servings

5-15 5-15

watermelon slices, cut into triangular wedge shapes, about 1/2 to 1 inch thick, with seeds removed ice pop sticks

Insert ice pop stick into rind of each slice.

Optional variation: After inserting sticks, freeze ice pops before serving.

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Fresh ideas for a fun watermelon-filled fiesta menu

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There’s no better way to spice up a party than by using unexpected ingredients in fun, flavorful dishes and drinks. For your next fiesta, make a sweet and juicy watermelon the star of the party.

Not only does versatile watermelon lend a unique taste to your menu, it’s a healthy ingredient that provides natural hydration with 92 percent water content, along with the antioxidant lycopene and the amino acid citrulline.

These recipes show how, with a little creative carving, you can use the whole melon, including the flesh, juice and rind, for big value and zero waste.

Summer 2017

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Cactus Carving Medium-large oval or oblong watermelon (seeded or seedless) Cutting board Paring knife

Dry erase marker Kitchen knife Scoop

Cactus cookie cutter

Small flower cookie cutters Toothpicks

Fire and Ice Salsa (recipe follows)

Wash watermelon under cool, running water and pat dry.

On cutting board, place watermelon on its side and cut off Ÿ inch to ½ inch from stem end; this will provide a sturdy base. Reserve end piece to make into small cactus.

Stand watermelon upright on base. Use dry erase marker to draw simple outline of cactus shape.

One-third up from bottom of watermelon, draw straight line around back, being careful not to go through cactus outline; this will create a serving bowl for watermelon salsa.

Use kitchen knife to cut around outline, leaving just bowl with cactus attached. Scoop out base to form bowl.

From pieces of watermelon that were cut away, use cookie cutters to make cactus pieces and flower pieces to decorate with. Chop remaining watermelon to make watermelon salsa and watermelon margaritas or juice.

Attach toothpicks randomly around cactus to make thorns and decorate with watermelon flowers. Decorate bottom rind scrap with toothpicks to resemble short, round cactus.

Fill bowl with Fire and Ice Salsa and serve with tortilla chips.

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Fire and Ice Salsa 3 1/2 2 1 1 1-2

Makes: 3 cups

cups seeded and finely chopped watermelon cup finely diced green peppers Tablespoons lime juice Tablespoon chopped cilantro Tablespoon finely sliced green onion Tablespoons finely diced jalapeno peppers

Combine ingredients; mix well and cover.

Refrigerate at least 1 hour before serving.

Nachos with Watermelon Avocado Salsa 1 2 1/4 1 1 2 1 1/2 16 11 1 1/2 1/3 Heat oven to 350 degrees Fahrenheit.

To make salsa: In medium bowl, combine avocado, lime juice, cilantro, garlic, chilies and red onion; toss to thoroughly mix. Add watermelon and toss gently. Set aside.

To assemble the nachos: Over medium heat, heat beans until hot. Mash if preferred.

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Makes: 8 servings

avocado, peeled, seeded and chopped teaspoons lime juice cup chopped cilantro minced garlic clove can (4 ounces) diced green chilies, drained Tablespoons diced red onion cups diced watermelon ounces fat-free refried beans ounces corn tortilla chips cups sharp cheddar cheese, grated cup fat-free sour cream

Place chips on flat, oven-safe plate or cookie sheet and top with beans and cheese. Repeat layers as desired. Heat in oven 10 minutes, or until cheese has melted and chips are hot.

Top with salsa mixture and sour cream.

Tip: Reserve some salsa to place in bowl for dipping.

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Blended Watermelon Margarita 2 1/2 3 1 1/2 1

Makes: 2 margaritas

cups seedless watermelon, cubed and frozen cup water oz. silver tequila oz. lime juice oz. elderflower liqueur pinch of salt lime slices for garnish

In blender, combine watermelon, water, tequila, lime juice, elderflower liqueur and salt. Blend until smooth.

Pour into two chilled margarita glasses and garnish with lime slices.

Watermelon Margarita on the Rocks Makes: 2 margaritas

Watermelon Simple Syrup: 2 cups seedless watermelon, cubed 1 cup sugar Watermelon Juice: 2 cups seedless watermelon, cubed 1/2 cup water

To make watermelon simple syrup: In small saucepan over medium heat, combine watermelon and sugar. Use potato masher to mash watermelon and sugar together, pushing out liquid and dissolving sugar. Simmer 5 minutes, stirring frequently. Pour mixture through fine mesh sieve set over bowl or jar, pressing watermelon to extract all liquid. Set aside to cool completely.

To make watermelon juice: In blender, combine watermelon and water. Blend until

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Margarita: lime wedges coarse salt ice 4 oz. silver tequila

4 oz. watermelon juice 2 oz. lime juice 1 oz. watermelon simple syrup

smooth then pour through fine mesh sieve set over bowl or jar.

To assemble margaritas: Use lime wedge to line rims of two glasses with juice. Dip glasses in coarse salt and carefully fill glasses with ice.

Combine tequila, watermelon juice, lime juice and simple syrup in cocktail shaker with ice.

Shake until thoroughly chilled, about 30 seconds, and pour into prepared glasses. Garnish with lime wedges.

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The perfect treat to celebrate and escape the heat

With backyard barbecues, pool parties and patriotic celebrations in full swing leading up to the Fourth of July, kids are constantly on the go with summertime activities. For long summer days in the sun, a cool treat is the perfect way to help keep kids energized for all of their summertime activities.

These homemade red, white and blue frozen pops are the perfect patriotic summer snack for active kids. Made with wholesome ingredients, like fruit and milk, they’re a great way for parents to add quality nutrition to snack time with flavors their kids already love. Plus, with milk as an ingredient, this delicious recipe is a creative way to help the whole family get added nutrients, in the form of calcium and protein, they need.

Whether celebrating Independence Day or relaxing following an afternoon in the sun, this tasty and nutritious summertime snack is one the whole family can enjoy together. For more inspiration and recipes to serve up summer fun, visit milklife.com.

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Red, White and Blueberry Frozen Pops Servings: 10

In small bowl, stir granola and brown rice syrup until combined. Using end of wooden spoon, press approximately 3/4 Tablespoon granola into each frozen pop mold. Granola should be packed tightly into bottom of molds.

In another small bowl, stir together milk and yogurt; set aside.

Using small food processor or high-powered blender, puree strawberries until smooth. Stir water into each puree so they are pourable, about 2 Tablespoons each, more if necessary.

Set aside 30 blueberries and puree remainder. Add water, as needed, to make pourable.

To layer pops, start by pouring, piping or syringing 1 Tablespoon milk and yogurt mixture into each mold, covering granola layer.

Put each mold in freezer until firm, at least 1 hour.

Layer 1 Tablespoon strawberry puree on top of frozen yogurt layer in each mold.

Cover top of molds with foil, insert sticks and freeze again until solid. Remove foil, add another layer of yogurt and freeze again.

For final layer, add 1 Tablespoon blueberry puree and 3 blueberries to each mold. Freeze until solid. Keep frozen pops in molds until ready to eat. Run each mold under lukewarm water for approximately 10 seconds to loosen and remove frozen pops. Pops can be made one day in advance.

Tip: For clean lines between frozen yogurt layers, use small syringe.

1/2 2 3/4 6

cup granola teaspoons brown rice syrup cup reduced fat milk ounces fat free vanilla Greek yogurt 1 cup whole strawberries, tops removed water 1 1/4 cup blueberries, divided

Nutritional information per serving: 70 calories; 2 g fat; 0.5 g saturated fat; 3 g protein; 11 g carbohydrates; 1 g fiber; 20 mg sodium; 48 mg calcium (4% of daily value).

Nutrition figures based on using reduced fat milk.

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Brody’s Baby Shower

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lthough some might say the party stops once you have kids, we know it won’t be the case with little Brody Allegretta. His mother, Ashley, a party planner in her own right with Personal Touch Experience, knows a thing or two about how to throw a great bash. This time her planning took on a more personal approach as she transformed her parent’s home into the perfect venue for an intimate baby shower.

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The Details:

Event Planning: Personal Touch Experience - Hackensack Party Rentals: Party Rental LTD - Teterboro

Balloons: Party with Us - Englewood

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Gianna’s Sweet 16 Early this past January, Gianna and her friends took over the Rockleigh Country Club in Rockleigh to ring in the new year the only way the Puccio family knows how – with a Sweet 16 bash that her guests are still talking about to this day.

The Details Invitations: Elle Ette Designs Party Planner: Debbie’s Designs - East Hanover Photographer: Magic Moments - Paramus Entertainment: Magic Moments - Paramus Flowers: Debbie’s Designs - East Hanover Cake: A Little Cake - Park Ridge Hair: Natalie Michelle of The Fountain Spa Makeup: Bloomingdale’s NY - John Ellington, Ivonne Barish Artistry Favors: Made with Love by Lisa Plant

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Nicole Borawski & Matthew Morrissey

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here are no better matchmakers than best friends, and this was proven true once again in the story of Nicole Borawski and Matthew Morrissey. While Matthew was attending Loyola University, he met up with a friend and fellow Loyola student Jaclyn. Not far from Jaclyn’s side on this particular weekend was her best friend Nicole.

When Matt laid eyes on her, there was instant flirtation and chemistry.

Though they didn’t date at the time, Jaclyn always reminded Nicole of Matthew and how they’d be a perfect pair. Turns out she was right, and this past December, family and friends of Nicole and Matthew, including Jaclyn, the maid of honor, took over The Estate at Florentine Gardens in River Vale for an elegant celebration of love they’ll never forget.

The Proposal (As told by Nicole) It was Thanksgiving weekend in 2015 when Matt booked us a spontaneous trip to the romantic Buttermilk Falls Inn in Milton, N.Y. After visiting our favorite winery, Robibero Winery, we went to dinner at Henry’s at the Farm, which is the restaurant at the inn.

Following dinner, we went up to our room to continue doing what else? Drink more wine!

A dance party for two soon followed. The next thing I knew, as one of my favorite songs – “Can’t Help Falling in Love” – came on, Matt got down on one knee and popped the question.

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The Details Invites: Paper Plane Invitations by Jessica Mikos - Sugar Loaf, N.Y. Photography: Milton Gil Photographers - Nutley Wedding Planner: Maria Daidone of The Estate at Florentine Gardens - River Vale Flowers: Pearl River Florist - Pearl River, N.Y. Entertainment: Sal Travis Entertainment - River Vale Cake: Palermo’s Bakery - Ridgefield Park Hair Salon & Stylist: Mobile Beauty, Andrea Beckerich - Nyack, N.Y. Makeup: Jaclyn Babiak Favors: Donation in lieu of favors Honeymoon Destination: Hawaii

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Lauren D’Amore & Michael Duch

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lthough Lauren D’Amore and Michael Duch knew each other in high school and had plenty of mutual friends, they never really connected.

Fast forward about 8 years, and Lauren’s cousin, Anthony, who also happened to be friends with Mike, reintroduced the pair while out in Hoboken. After a beautiful first date, Mike already knew he had found the one. After proposing to Lauren in the fall of 2016, Mike and Lauren tied the knot at Castle Hill in Newport, R.I. this past May.

A

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The Proposal After only about a year and a half of dating, Mike had the perfect proposal plans in place – the couple’s upcoming trip to Saint Barthélemy, commonly known as St. Barts, would make for the perfect opportunity.

As Lauren and Mike were relaxing in the pool, which overlooked the beautiful white sand beaches and turquoise blue waters, Mike turned to Lauren and simply asked, “Do you want to get married?”

Lauren replied quickly, “I cannot wait to get married,” having no clue that Mike was about to pop the question. As she swam closer, Mike pulled the ring out from his bathing suit and popped the question. They have been ecstatically in love ever since!

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The Details Invitations: Mona Seltzer of Alpine Creative Group - New York, N.Y. Photography: Michelle and Thomas Gardella Cinematography: Studio 94 Video - Ridgewood

Entertainment: Night Shift (Band) Flowers: Flowers by Semia - Providence, R.I. Cake: Castle Hill Inn - Newport, R.I. Gown: Pnina Tornai, courtesy of Kleinfeld Bridal - New York, N.Y.

Suit: Vihan Custom Tailors - West New York Hair & Makeup: Jennie Kay Beauty Newport, R.I. Jeweler: D’Amore Jewelers - Cliffside Park Honeymoon Destination: South of France

Jennifer Johnson & Andy Stern

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ou can simply call it a modern day romance.

When Jennifer Johnson first met Andy Stern on JDate, the most popular online Jewish dating community, they “clicked” immediately.

It wasn’t long before Jennifer said “I do” in front of her closest friends and family at Isabella’s in New York City this past May. It was a party so wild, according to the pair, that the iconic 30-year-old New York institution at 77th Street and Columbus closed just days later.

“There was just too much love in the room for the place to handle,” explained the bride.

The Proposal (As told by Jennifer) Andy staged a dinner at Green Gables with three of my best girlfriends who were with us for a week at his house in Beach Haven on Long Beach Island. Everyone was seated when Andy arranged with the restaurant manager and his son to look at room for a party, saying that his son wanted to host something in the future.

We walked up to the room and Andy handed me what looked like a photo album. Instead of a photo album, it was a huge piece of chocolate with the imprint “Will you marry me?” At that moment, Andy got down on his knee. It was lovely.

He apparently had two backup plans: a cup of coffee or fortune cookies.

Afterwards, I returned to my girlfriends, who knew about Andy’s proposal plan. We cried, hugged and laughed. It was a dream come true.

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The Details Invitations: PaperlessPost Photography: INNY Images Wedding Planner:Victorious Events, LLC - New York, N.Y. Entertainment: Luminous Sounds, Inc. - Kings Park, N.Y. Flowers: IndyFASO, LLC Gown: Anthropology Hair Salon & Stylist: Elizabeth of Beau Monde - Englewood Makeup: Elizabeth of Beau Monde - Englewood

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Kelly Streicher & Michael Werner

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his past December, family and friends of Kelly Streicher and Michael Werner gathered at Crystal Plaza in Livingston to celebrate their “vintage couture” wedding.

The couple met in 2005 when Kelly was hired as a bartender at a local Bergen County restaurant where Michael already worked. Kelly is the first to admit the fact that at first, she didn’t even get along with Michael.

Fast-forward to 2008, and the couple’s contemptuous work relationship became a Jersey Shore love story, as Michael’s sense of humor and dance moves won Kelly over at Belmar’s D’Jais. Wearing her favorite Top Gun T-shirt and drunk on love, Kelly found herself making a bet with a friend that very night that she could land Michael. You could say she continues to collect her winnings to this day!

The Proposal (As told by Kelly) It was 2015 and, once again, Mike and I found ourselves at the Jersey Shore, our favorite place to be. It was just another normal summer day when we decided to head to D’Jais.

My friend Heather actually planned a “reunion” for that night so a lot of our friends were there. I knew so many people that I started to ask Mike about it. He always found an answer that made some sense as to why they were there, so I didn’t question it. There was even a videographer capturing my whole proposal, yet Mike told me it was a camera

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crew shooting a promo for D’Jais.

They were handing out aviators to everyone too. It was unusual, but I just went with the flow.

Next thing I knew, the owner of D’Jais was up on stage with a microphone and the music stopped. The entire place was quiet. D’Jais is never quiet! He said he had an important announcement and seconds later, The Righteous Brothers’ “You Lost That Loving Feeling,” made famous in

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Top Gun, started playing.

There was Mike – aviators on, singing to me like he was Tom Cruise in the movie. I look around and everyone I knew, everyone in the place, was wearing aviators and singing along with him at me.

When the lyrics “Baby, baby, I get down on my knees for you” came on, the bartender pulled out a sign reading, “Will you be his wingman?” and Mike got down on one knee and proposed.

Needless to say, I said yes and everything was caught on video.

Rose petals were thrown and streamers went off. Mike had been planning this for over a year, letting everyone know the date he was going to propose so everyone could keep his or her schedules open to be there to watch our proposal. He managed to get my family and closest friends all there for this magical event. It was perfect.

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The Details Invitations: Exclusively Yours Photography & Cinematography: JPG Photography - Philadelphia, Pa. Entertainment: DDM Entertainment - Fair Lawn Flowers: Marquis Florals & Event Design

by Kim - Matawan Cake Designer: Crystal Plaza - Livingston

Groom’s Cake: A Little Cake - Park Ridge Gown: Lazaro Suit: Black Lapel Hair & Makeup: Juliette from Artist Makeup Academy - Hoboken Jeweler: Manny’s Jewelry - Paramus Favors: Donation to the American Society for the Prevention of Cruelty to Animals (ASPCA)

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Lily Muniz & Brian Comiskey

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W

hile freshman at Fairfield University in Connecticut, Lily Muniz and Brian Comiskey struck up a friendship the way most begin in college: they lived in the same dormitory. Although instantly attracted to each other, the couple remained friends throughout college until their senior year when they took a leap of faith and began dating. With college and tons of cherished memories in the rear view, the couple took to The Estate at Florentine Gardens in River Vale for a celebratory night of elegance and eternal love.

The Proposal (As told by Lily) Since I was 11 years old, I’ve spent every summer at my family’s beach house in Manasquan. Although it’s been a favorite place of mine for a long time, Brian also grew to love going down to the house for the summer.

The proposal happened on a beautiful night in midJuly as we were walking on the boardwalk with the sun setting in the distance. As we approached the inlet, Brian suggested we walk onto the sand. As we did, he held both of my hands and told me how much he loved me and that he wanted me to spend the rest of my life with him. He told me that the day he met me, he knew I was the girl he was going to marry. He then got down on one knee and put the most beautiful ring on my finger.

Shocked and overjoyed, I, of course, said yes.

At that moment, I turned around and my entire family

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came running onto the beach. They had watched the entire thing and even FaceTimed with Brian’s family so they could enjoy the moment as well. Brian had also hired a photographer to capture the entire proposal and shoot engagement photos as the sun set.

After popping a bottle of champagne and having dinner with my family, Brian surprised me – yet again – with a party the following day with all of our friends. It was perfect!

The Wedding: It’s All In The Details What makes a wedding special?

It’s all in the details, and Lily and Brian had some very touching ones.

First and foremost, to honor their

parents and grandparents and the example of love that they had set for them, Lily and Brian chose to include a table of each couples’ wedding picture. Lily’s parents have been married for 30 years while Brian’s grandparents have been married for 60 years – Lily and Brian have some catching up to do!

Unfortunately, Brian’s mother passed away in November of 2015, roughly a year before the wedding.

Knowing she’d be there in spirit and to make her presence known, Lily gave Brian a locket on their wedding day that held a picture of his mother.

The locket was pinned to the inside of his suit jacket, near his heart. Additionally, during the reception, a candle was lit near a picture of

Brian’s mother. The candle burned throughout the reception to remind everyone she was watching over the entire celebration.

To honor Lily’s late grandfather, a piece of his favorite handkerchief was sewn into her dress.

To celebrate those who were present, the couple forwent the traditional guest book for a more modern one.

The couple, which loves to travel, used a “globe” guestbook and had their guests mark it with their names.

Another great touch: While their celebration was under way, an artist was doing a live painting of the reception, leaving the newly married couple with a painting that will commemorate their love and their wedding night for the rest of their lives.

The Details Invitations:You’re So Invited - Westwood Photography: Milton Gil Photography - Nutley Videography: Sal Travis Entertainment - River Vale DJ: Sal Travis Entertainment - River Vale

Flowers: Adam Leffel Productions - Hackensack Cake: Palermo’s Bakery - Ridgefield Park Gown: Stella York Suit: Biltmore Tuxedos Hair Salon & Stylist:Yigsy Hair Design,Yigsy and

Ernesto Ramirez - West New York Makeup: Beyond Beauty by Evelyn Abanto - Maywood Jeweler: Jewelry by Allen Joseph - Mahwah Limo Service: Perfect Limo - Montvale Honeymoon Destination: Italy and Greece

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Kara Walker &

Matthew Totaro

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A

lthough Kara Walker and Matthew Totaro grew up just a few blocks from each other, it wasn’t until one cold night in December 2012 when the two first connected.

Mutual friends, who brought them both out for an “ugly sweater bar crawl,” bonded the two.

After a few drinks and some jolly Christmas tunes, Kara and Matt found themselves inseparable, culminating in the celebration of their love at Westmount Country Club this past February.

The Proposal (As told by Kara) We had lived in Hoboken together for about two years, and on a particularly beautiful summer night, Matt took me out for sushi.

Following dinner we went for a walk, which we did often, so I definitely was completely unsuspecting that anything was going on. We ended up walking down Pier A with New York City’s lights glistening off the Hudson River across the way. Next thing I know, there’s Matt, down on one knee, ring in hand. I was so surprised but, of course, I said yes!

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The Details Invites: VistaPrint Ceremony: St. Joseph Church - Oradell Photography & Videography: Montclair Studio - Montclair Entertainment: SCE Event Group - West Long Branch Flowers: Dalsimer Spitz & Peck - Valley Stream, N.Y. Cake: Palermo’s Bakery - Ridgefield Park Gown: Bijou Bridal - Paramus

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Suit: Biltmore Tuxedos Hair Salon & Stylist: Visage Salon & Spa, Dana Pecoraro - Oradell Makeup: Jessica Romano Jeweler: Anthony Robert Jewelers - Nanuet, N.Y. Honeymoon: Hawaii Limo/Party Bus: Limo Ride - Clifton

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Tracy Streicher & Patrick Barnett

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I

t wasn’t long after Patrick Barnett and Tracy Streicher met while working at Bacari Grill Restaurant in Washington Township that they knew they had a special connection. Unfortunately for Tracy though, Patrick was set to move to the west coast in a few short months to pursue a work opportunity.

Just three weeks into Patrick’s move, however, he asked Tracy to join him in California. She packed her bags, hopped on a flight and lived with Patrick under the California sunshine before the couple headed back home to New Jersey.

The pair tied the knot at Stone House at Stirling Ridge in Warren last April during their beautiful rustic themed wedding.

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The Proposal (As told by Tracy) Patrick had known for some time that I loved the movie Serendipity. His sister was up visiting and she kept me out of the house while Patrick prepared our apartment as if it was a scene from the movie.

When I got home, the lights were off and only candles lit the room. As I looked down, there were rose petals leading me to the living room with a song from the Serendipity soundtrack coming from our speakers. As I walked into the living room, there sat a box that said, “Open me.” Inside that box was another box that held a ring box. As I opened it up and realized it was empty, there was Patrick – walking out of the bedroom, impeccably dressed in a suit, ring in hand.

Later that night, while I was still totally shocked, we went to Bacari Grill Restaurant to celebrate Patrick’s birthday. Once again, he surprised me – my family and closest friends were there to celebrate with us!

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The Details Invitations: Wedding Paper Divas Photography: Jay Lyte Studios - Elizabeth DJ: Eclipse Entertainment - Cranford Flowers: Laura Clare Designs - Hoboken Gown: Anna Campbell Suit: Ryan Seacrest tuxedo Hair & Makeup: AMA Makeup Academy - Hoboken Jeweler: B and B Jewelry - Totowa Favors: Donations to the American Society for the Prevention of Cruelty to Animals (ASPCA)

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Who Needs a Planner Anyway?

Tips to Plan Your Wedding Like a Pro It may be that your budget doesn’t allow a wedding planner, or maybe you’ve just dreamed of this day for so long that all of the hands-on planning makes you giggle with glee. Either way, there are steps you can take to make your big day go off without a hitch, so flawlessly it seems as though a professional planned it.

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1. Set a budget and stick to it. It’s easy to get caught up in the excitement and get carried away with your spending. A planner’s less emotional approach leaves less room for letting extras chip away at your wedding fund, but planning your own wedding is a whirlwind of emotion. Your best weapon: set a realistic budget and hold yourself to it. Remember there are hundreds of ways (and at least as many websites and idea boards online) to achieve everything you envision if you’re willing to get creative and be a little flexible.

2. Define your priorities. The truth is you’re going to encounter some curveballs while planning your big day. A venue will get booked from under your nose or a photographer’s bid will come in significantly higher than you anticipated. Working with your fiancé to define what matters most can help you make adjustments to overcome whatever obstacles you encounter. If the venue is your biggest priority, maybe another date will work. If the photography is the piece of your wedding day that you’ll treasure most, know that you’ll need to trim in other places.

3. Make yourself accountable to deadlines. Timeline may just sound like a fancy way to say “to-do list,” and in some ways that’s true. But a timeline carries an important distinction: the recognition of when, not just what, must be done. Create your timeline with every major planning category (transportation, cake, etc.) and every step and corresponding deadline (research limo companies, secure bids from limo companies, book limo, confirm limo reservation, etc.)

4. Expect exceptional service.

Wedding planners have experience vetting and weeding out subpar vendors and while you may not have the luxury of practice on your side, you can still set the bar high. A friendly but professional approach will take you far as will an organized and decisive mindset. Avoid growing too chummy, but conversely avoid bringing out bridezilla-like demands.

Lay out your expectations, determine whether the vendor can adequately meet or exceed them, listen to your instincts and solicit references to verify your impressions.

5. Set your inner OCD free. Planning a wedding is the perfect time to indulge any obsessive-compulsive tendencies. Create a binder to keep track of all your wedding planning.

It’s a great place to store photos and magazine pages of looks you like so you can share them with vendors, but it’s also the spot where you can accumulate all of your contracts, receipts, contact information and other documentation.

When a guest or vendor calls with a question, you can put your hands on the information you need in mere minutes, keeping stress at a minimum all around.

Planning a wedding requires discipline and patience, but the payoff is big – among the biggest in your life in fact. Take a business-like approach to planning the details then plan to enjoy your day to the fullest. Find more tips for all of life’s special moments at elivingtoday.com.

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