Welcome to My Getting Married on Long Island Blog

Getting Married on Long Island Has Moved!

getting married on Long Island — Mon, 22 Jun 2009 00:43:47 +0000

Hello! We’ve moved — Please go to my website to read my blog:

www.GettingMarriedonLongIsland.com

Cordially Invited Guest: Anu Karwa, Swirl Events

getting married on Long Island — Thu, 11 Jun 2009 19:20:50 +0000

Today’s guest is Anu Karwa, Founder and CEO of Swirl Events, which offers customized, private in-home wine tasting with a fresh, hip spin. Anu knows everything there is to know about wine.

Q: Can you recommend any Long Island wines for a wedding reception that won’t break the couple’s budget?

A: The Pellegrini East End Chardonnay is crisp and very food friendly and at $12 a bottle, it won’t break the couple’s budget. But no reception is complete without an equally stunning red – try the Wolffer Reserve Merlot for $16.

Q: What does champagne for the reception typically cost, and are there any less expensive options?

A: Champagne can be 10-30% of your reception budget with each bottle starting at about $30 for drinkable Champagne. A great alternative is Prosecco from Veneto, Italy. Not only is this wine 1/5 the cost of the typical wedding Champagne, but it’s easy drinking and nearly universally loved.

Q: Does the reception have to have an open bar? This can get pretty expensive. What are other ideas?

A: Open bars can put a couple’s budget over the top. Instead, close down the bar during speeches and one hour prior to the end of the reception – this is also a safety tip for drivers. Another way to be equally sophisticated is to limit your options. Serve one white wine, one red wine, one beer, and one “special” drink that you have the venue create and keep ready in pitchers.

Q: What ‘s your top tip for the bride and groom when it comes to selecting wine for their reception?

A: When picking wine for a wedding, you want to pick one white wine and one red wine. Make sure they’re food friendly and that they’ll please a wide spectrum of palates. Don’t pick extreme or non-food friendly wines, e.g. a sweet white wine, a big Barolo, red Zinfandel, etc. Plus, you need a sparkling wine for the toasts. My picks for wedding whites include: a Sauvignon Blanc from New Zealand (especially the Marlborough region), a dry Riesling from Washington State or Alsace or an unoaked Chardonnay (known as White Burgundy in France.) For reds, I would pick a Pinot Noir (known as Red Burgundy in France.) Great choices come out of the Willamette Valley in Oregon and the classic region of Burgundy. They’re very food friendly or perfect on their own and easily please a wide taste range.

Q: What about the budget for wine?

A: Assess your crowd. Some crowds are more likely to consume wine, beer and cocktails. The ratio is up to you, but assume people drinking wine consume one glass per hour.

Q: For couples who really love wine, do you have any reception ideas?

A: Pick wines that are special to you and indicate the meaning behind the choice to guests via small tent cards. Place the tent cards in front of the wine or near the bar. This gives guests a little insight into you as a couple.

When either the bride or groom come from a wine-friendly area, such as Long Island, pick a wine from there then.
Have you vacationed in wine country?
Are you especially environmentally conscious and planning a “green” wedding? Pick all organic or biodynamic wines.
Have you picked a wine to be your new “home” wine?
Do you have a special restaurant where you shared your first date, where he proposed, etc…? Pick a wine off their menu.
Are you going to a honeymoon spot known for its wine: Napa, Australia, France, Italy, Egypt, even India?

And here’s another idea: Be different and have a wine tasting cocktail reception! Swirl, as featured in Martha Stewart Weddings, Brides, The Knot and more, does wine tasting parties in the NY, NJ and CT region. We can set up stations, each with one wine and a sommelier or bartender pouring and discussing the wine. Pair an appetizer or cheese with each wine being tasted and keep it at the station. Get score cards printed with the names of the wines and the station number. Hand these to guests so they can vote for their favorite or write notes. This keeps guests occupied and encourages mingling between guests who might not know each other.

Thanks, Anu!

In the News: Free Wedding Package from Sonesta Maho Beach Resort & Casino

getting married on Long Island — Wed, 10 Jun 2009 16:51:26 +0000

Sonesta Maho Beach Resort & Casino

I’ve not yet been to St. Maarten but hear it’s lovely. So brides, if you’re thinking of getting married there, here’s a cool deal: Sonesta Maho Beach Resort & Casino in St. Maarten, Netherland Antilles is offering a “Free Wedding Package” valid for travel through 2010, when you book a minimum of 10 rooms on the resort’s all-inclusive plan for seven nights or more. It includes:

•    Personal wedding sales consultant to help couples design their nuptials
•    One hour with wedding coordinator on wedding day
•    Ceremony venue
•    Documentation Charges
•    Stamp Duties
•    Official Marriage License
•    On-site Officiate
•    Translation of Documents into English
•    Courier Charges
•    Customized Wedding Cocktail Reception & Celebration Dinner
•    Reception and Dinner Venues
•    Open Bar During Event
•    Custom Designed Wedding Cake
•    Sparkling Wine for Toast
•    Signature Sonesta Champagne Flutes
•    10% off select spa services at The Good Life Spa

For more info, email Sonesta Maho Wedding Sales at weddings@mahobeach.com or call 602-904-5584.

The Second Time Around: Prenups

getting married on Long Island — Tue, 09 Jun 2009 15:33:12 +0000

I just came across a great article on Kiplinger.com about why second-time-around couples need prenups: “A premarital contract not only helps you divvy up property in the case of divorce but also absolves you of your spouse’s debts, carves out assets for children from a previous marriage, keeps a family business intact and ensures that the family home stays within the family.” And they offer five tips on setting up a prenup. For the entire article, go here.

Details and Ideas

getting married on Long Island — Fri, 05 Jun 2009 15:31:53 +0000

With so many beautiful parks and beaches on Long Island, who wouldn’t consider getting married outdoors? Key word is “consider” — that’s because there are many issues to take into account, not the least of which would be the cooperation of the weather. There are also permits that are required by the townships. I wrote about this in Newsday’s Bridal Planner not too long ago, so take a look at my article for how-to tips. Then come back and let me know what you’ve decided…

Cordially Invited Guest: Andrews Catering and Event Management

getting married on Long Island — Thu, 04 Jun 2009 19:25:27 +0000

Welcome Bill Whitcomb Jr, Co-Director of Andrews Catering and Event Management in Huntington Station.
Q: When at the beginning stages of planning a wedding, what should a bride and groom consider in selecting a venue vs. a caterer such as Andrews Catering?

A: Venues and off-premises offer two different worlds. On one end you have a brick and mortar place that might have beautiful settings, but they are hard to change. They usually produce the same type of wedding every weekend. Same setups, same design, same flower guy that always puts the roses here and the lilies there, same repainted moldings and stained carpets. Off premises offers, to those that want, a new design based entirely on your imagination. A company like mine has limited venues with a focus on off premise dining. We specialize in the fresh cook method, something that brings the off-prem idea to the forefront of catering.

In the first stages look at price, site fees especially and the hidden costs in the upgrades you want. You should have a good idea on the flow of the event and the look. If you have trouble, ask the caterer or an event manager. These are the people performing the event. If you don’t get a good feeling from them, run!! Often venue caterers are so used to the same thing, if you want something different you want a person who understands you and can deliver.

Q: How much money should the couple budget for if hiring a caterer?

A: With price nothing is normal. The guide to use these days on Long Island is broken into three parts for an off premise event.

#1-Site fee: Is this a Gold Coast mansion or Uncle Bob’s house? Find out all the fees needed to use the site. Ask questions regarding the bathrooms, electric, etc. These are all things an off-prem caterer would want to know. Estimated cost is $3,000-$10,000 per event.

#2- What exactly do I need to entertain my crowd? Think and walk through the entire event. Do I need the guitar player during the cocktail hour? Is that $5,000 rented bathroom needed, do the glass and gold plates really matter? Estimated cost is $40pp-$100′s pp.

#3- Food from bistro tables to apps. It’s all about how much of a foodie you really are. You can always move money in and out of the food budget. Can we change from Filet Mignon to Flank steak to save money? Yes, it’s all how much you want the food to speak about you, your fiancé and your guests. Estimated cost is $80pp-$100′spp.

Q: What else do they need to take into account when hiring a caterer?

A: Rentals: goblets or all purpose wine glasses? These things can make or break budgets every day. Find out what you think looks pretty. Does the china seem too boring? Rental companies have an almost unlimited supply of ideas when it comes to this. Do you have a wedding planner or do you want the caterer/event manager to help plan and coordinate your wedding ideas?. You always need to designate who is planning and deciding for you. Then work with them.

Food: (of course) What has the caterer done before? Can you taste their food? Are they food focused? Can they help you find something different than a cake? Can they plan a menu that showcases a blend of what you like, and what your guests like? Ask questions! This seems impossible to figure out, but remember – the food, just like the flowers or design, should have something to do with you, your style, your taste. Then you always add a few crowd pleasers or classics to fill in. Let’s say you love BBQ but hate French food. Try adding a fun BBQ station during cocktail hour. You get to eat what you like from one side, and the guests can enjoy the Filet Mignon with port wine reduction.

Q: What’s trendy and new in wedding cuisine?

A: Some new trends are cook-to-order or flash prep; fun action stations that break up the monotonous buffet or center of the plate presentations.

Q: What’s your best advice for couples planning a wedding on Long Island?

A: My best advice is to think about what makes them happy. Try to use your experience as a couple to build the wedding. Did you and your fiancé meet at a bar with a special drink? Have an incredible dinner date that you can never forget? Use these experiences to guide you. A great event management/caterer can give you great ideas and add to your experience, but you must have some basic ideas in the beginning. The best experience I have with clients is with those couples that work with me on the experience.

Thank you, Bill!

In the News: “In Sickness and in Space…”

getting married on Long Island — Wed, 03 Jun 2009 13:56:02 +0000

A New York couple is getting married in zero gravity. Zero Gravity Corporation (ZERO-G®), the first and only FAA-approved provider of commercial weightless flights, will host its first-ever weightless wedding on Saturday, June 20. Flying high above the clouds, Noah Fulmor and Erin Finnegan will say their “I Dos” while flipping and floating mid-air among their closest family and friends. Hope they’re all carrying paper bags!

Here’s the couple’s blog for more: http://tinyurl.com/d2fsbq

The Newlywed Forum: If I Could Plan My Wedding Again, What I’d Do Differently…

getting married on Long Island — Sat, 30 May 2009 13:32:59 +0000

If I could have done anything differently it would be the bridesmaid dresses. I choose dresses that were not bridesmaidy at all; they were actually a bit sexy (we all hate wearing frumpy bridesmaid dresses). Don’t get me wrong, they weren’t revealing, just a tad too tight. All of the ladies looked great, but I could tell they were uncomfortable!

—Nicole, Lindenhurst

Cordially Invited Guest: Jennifer Shea Photography

getting married on Long Island — Sat, 30 May 2009 13:24:58 +0000

Our guest today is Jennifer Shea Photography based in Great Neck, and which caters to the entire tri-state area.

Q: When choosing a photographer there are endless options here on Long Island. How does a couple find one that’s right for them?

A: There are a number of forums and websites devoted to wedding planning on Long Island. Many of these will include reviews of and/or advertisements from local photographers. The best way to begin is by visiting as many websites as you can — keeping a notebook handy so that you can document those you really like.

Everyone has a different vision of what their day will look like–and finding a photographer who works in a style that complements that vision is imperative. When all is said and done–when the cake has been cut and the final dance is over–it is the photographs that will endure for years to come–providing wonderful reminders of that
special day.

Q: What type of questions should the couple ask once they find a few professionals that seem appropriate?

A: Some good questions to ask:

Does the quoted fee include travel?

Is the photographer using a digital or a film camera (despite the
popularity of digital photography–some photographers still prefer to
use film)?

Does the photographer have backup equipment?

Does the photographer have backup photographers they can call upon in the event
they are unable to make it the day of the wedding?

Is the photographer insured?

What is the photographer’s deposit requirement and cancellation policy?

Will the clients receive high resolution jpeg files of the images shot (or the negatives if film is being used) so that they can have the ability to reproduce prints at will?

Be sure to get in writing everything that you and the photographer have agreed upon before signing a contract and giving a deposit.

Q: Can you recommend great outdoor photo-op spots here on Long Island?

A: Long Island is an amazingly versatile place. There are the vineyards out east, a number of beaches (including Fire Island), The Planting Fields and the Bailey Arboretum, Old Westbury Gardens and a number of other parks which provide beautiful settings for photographs. Even quirky spots–like Adventureland or Old Bethpage Village can provide
a fun backdrop for some unique photographs.

Q: With so many new, high tech options in wedding photography these days, how can a bride and groom sort all of these out without it taking up a great deal of time?

A: There is an increasing trend of “special effects” that many photographers utilize. What really matters, however, is the quality of the original image. One can always saturate colors, convert to a sepia tone finish or use selective focus filters to create a more “arty” look to the images later on, but if the original image is not strong to begin with — the ”bells and whistles” don’t matter.

Q: I’ve heard of couples waiting over a year for their wedding photo albums, and then some wait only months. How does this disparity happen?

A: The turnaround time for images and albums should be included in the contract itself. As long as the client has it in writing — they have recourse if the photographer does not keep up their end of the bargain. It is very important to maintain an open line of communication between the client and the photographer throughout the entire process (from pre-wedding to post-wedding–until all aspects of the contract have been satisfied).

Q: What’s your best wedding day tip for the couple?

A: As cliche as it sounds–enjoy your day! No one is going to notice if the napkins are folder from left to right or right to left. Things happen. I’ve photographed weddings where the wrong bouquets were delivered and the place cards were misplaced. You have to just roll with it. So long as you and your significant other are together — among family and friends…nothing else really matters.

Thank you, Jennifer!

The Newlywed Forum: If I Could Plan My Wedding Again, What I’d Do Differently…

getting married on Long Island — Fri, 29 May 2009 23:50:32 +0000

I loved everything about my November, 2007 wedding day. I had close to 200 people in an elegant ballroom. It was an amazing time, but if I were given the opportunity to do it again, I would consider hosting a smaller crowd in a more personal venue. A catering hall is a wonderful option because they offer everything from soup to nuts, but I would’ve loved the opportunity to tailor the menu and the overall feel of the event to suit my fall theme. I’ve always lusted over pictures of those Martha Stewart-esque weddings at a vineyard or held in a rustic barn, but I think that type of wedding lends itself to a more intimate gathering.

—Krista, Huntington