Keith: We were very busy taking pictures, but I knew our guests had a great time because they said the cocktail hour food was great.
Xiao: Our “From the Sea” station had Little Neck clams and blue point oysters, plus a frutti di mare salad with poached shrimps, scallops, calamari, and mussels. We had a smoked salmon station and a sushi station. Our carving station offered marinated flank steak with Merlot roasted shallot demi-glaze and roast suckling pig with pineapple teriyaki glaze. We also had rigatoni with roasted eggplant, tomato sauce, and mozzarella perusals, plus penne alla vodka. There was an outdoor bar, so there was plenty of space for drinks. There was so much more and our guests said everything was delicious!
The uplighting was very good too. For dinner our guests chose from chateaubriand, Norwegian grilled salmon, pan roasted chicken in a white wine garlic sauce, and grilled cauliflower. And our tiered wedding cake had chocolate inside.
Xiao: The florist suggested many beautiful themes and styles, but I had a hard time picking just one. So I asked if they could create a mix of colors, with short and tall centerpieces. They did a wonderful job.
Xiao & Keith: We want to thank everyone who made the time to come to our wedding. We also want to thank Amanda for being so prompt in answering all our questions and thank our florist for taking in all my opinions. I also want to thank my husband. He was the most supportive person in this whole wedding planning. And we want to thank everyone for their generous gifts.
Grand Oaks Country Club, Staten Island, NY, 718.356.2771, grandoaksnyc.com