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Romance
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Real Wedding: The Palace at Somerset Park
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"Six months later, while visiting our families for the Christmas holidays, we got engaged. I was so surprised and happy that Ed had to repeat his proposal three times. We celebrated our engagement and immediately started planning the most important days of our lives.
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"We looked at several locations for our reception but immediately fell in love with The Palace at Somerset Park.
"It was my dream to have a wedding fit for a princess, and The Palace was the most amazing place we had ever seen!
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"Kevin McMullen, the senior catering sales manager at The Palace, was with us every step of the way, anticipating all our questions and treating us like family. Ed and I decided to have both our ceremony and reception at The Palace, so there were twice as many details to finalize, and Kevin always kept us informed and calm throughout the planning process.
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"On our wedding day, our guests were greeted with champagne with pomegranate essence. My bridal party was also able to relax in the opulent bridal suite. Since the weather called for rain, Kevin easily moved our outdoor ceremony to the luxurious Grand Foyer, which comfortably accommodated our 200 guests.
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"My favorite part was walking down the Grand Staircase of The Palace in the Grand Foyer, and seeing my husband and all our guests. There was an abundance of food at our cocktail reception, including white-gloved passed hors d’oeuvres, carving stations, a pasta station, and a raw seafood bar in the middle of which was a beautiful ice sculpture.
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"Our wedding dinner began with a decadent roasted lobster tail in a half-shell with ginger scallion butter, served over pea shoots and mushrooms. The second course was a delicate sage-scented gnocchi with roasted wild mushrooms, served over a bed of sauteed spinach with reggiano parmigiana and toasted pignoli nuts.
Nancy Bozzi & Edward Bassetti Ceremony: The Palace at Somerset Park The Palace at Somerset Park |
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"For the main course, our guests were able to choose from grilled aged New York sirloin with wild mushroom potato cake and rosemary baby carrots, roasted Virginia rack of lamb with porcini mushroom crust over blue cheese grits and glazed fennel bulb, or wasabi pea-dusted European grouper with asparagus stir-fry and saffron-scented jasmine rice. Each detail was carefully supervised by Kevin.
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"After dinner we danced the night away. A brief respite from the dancing took place only when The Palace’s spectacular Venetian tables were presented. The Grand Foyer was opened up to a cornucopia of desserts, liqueurs, and specialty coffees, plus a crépe station and an ice cream station.
"The entire experience at The Palace exceeded our every expectation and left such a lasting impression with our guests. No detail at The Palace went unnoticed. Ed and I could not have been more happy with the service, cuisine, and amenities."
