RACHEL EDELBERG & STEPHEN MYERS' WEDDING
CEREMONY & RECEPTION: The Yale Club of New York City
GOWN: Badgley Mischka
BRIDESMAID: David's Bridal
TUX: Alton Lane
PHOTOGRAPHER: Sarah Merians Boutique Photography & Video Company
CINEMATOGRAPHER: New Jersey Videography
MAKEUP & HAIR: My Makeup Artist Victoria
FLORIST: Atlas Floral Decorators
CAKE: Lulu Cake Boutique
BAND: Jeff Lubin Band of Hank Lane Music
PERSONAL STYLIST: Beth Chapman Styling
STATIONARY: Paper Works and Events
VEIL: Vera Wang Madison Avenue
Stephen and I met while we were both working at the same law firm in Boston. On our first date for dinner at a local restaurant, we hit it off right away. Three years later, Stephen proposed to me while we were eating dinner at his apartment. It was intimate and low-key, just like I wanted.
We knew we wanted a New York City wedding and The Yale Club is a perfect venue for a classic Manhattan wedding. The ballroom evokes a traditional elegance and sophistication that we loved. The location of The Yale Club, across the street from Grand Central, allowed us to take pictures aganist the backdrop of one of NYC's most iconic buildings. Lauren Hauser, the catering sales manager, helped make our wedding everything we wanted. Her expertise in planning was so helpful in guiding us through every decision we had to make. Lauren and the rest of The Yale Club delivered a beautiful quintessential NYC wedding.
We were married in a traditional Jewish ceremony under a chuppah decorated with blush and ivory roses. Arianna Korting and Daniel Cho from Juilliard played piano and violin and our rabbi gave an extremely personalized ceremony. He spoke about how, although we grew up in different parts of the country, we were raised with a similar moral fiber that complements each other well.
Our cocktail hour was held in the rooftop dining room and terrace, overlooking the glittering lights of NYC. Pashminas, ribboned with a hand tag that said, "To have and to hold in case you get cold," were given to our guests who wanted one. Chase Baird and Isaiah Thompson from Juilliard played upbeat jazz as our guests enjoyed hors d'oeuvres, including chicken sate with spicy Thai peanut sauce, artichokes with tomato roasted garlic relish, spanikopita, and fish baked in salt crust. Our favorite was the New York steakhouse station.
When we walked into the ballroom, we were overwhelmed by the beauty, elegance, and warmth of the room. Our florist created gorgeous centerpieces of tall vases filled with white ivory roses surrounded by glowing candles. Our band played energetic music that kept everyone on their feet all night. The band members came right on the dance floor to sing and dance with everyone, which made it all the more fun!
Our guests enjoyed appetizers of wild mushroom ravioli filled with goat cheese and a watercress salad with red beets and spiced walnuts in a balsamic vinaigrette. For the entree, guests were offered pan-seared filet mignon in a red wine shallot sauce or miso-glazed sea bass in a sweet chili sauce. In addition to our delicious three-tier southern red velvet wedding cake, dessert included chocolate-dipped strawberries and white and dark chocolate truffles. I also surprised Stephen with a custom groom's cake featuring two cartoon penguins hugging each other and beneath them was "Just Married" in icing.
Thank you to our family and friends for celebrating our special day with us. Thank you to Lauren and The Yale Club for their excellence in creating our perfect wedding. Thank you to all our wonderful vendors who made our wedding day spectacular. Thank you to our parents for all their help and support, and a special thank you to my mom for planning the wedding of our dreams.