As the clock stuck midnight, the Monheit & Maguire wedding celebration was just beginning! Pinetree Country Club was transformed into a magical ballroom full of glitz and glamour making a stunning first impression. The entire ceiling was swagged in white fabric, giving an upscale, intimate feel to the space. Half the room was filled with gorgeous dining tables. Over eight of these, hung enormous crystal chandeliers with contemporary drum shades, the remaining tables making an equally impressive statement with 40” candelabras. Beneath the centerpiece on each table, a mirror stand was spilling over with white and blush flowers and candles of varied heights. Beautiful silver sequin mesh overlaid taupe metallic linen on the tables, paired with silver chivari chairs and cushions.
A white carpet led the way through rows of silver chivari chairs with white cushions to the Chuppah where the vows were to take place. The Chuppah stood on a square white carpeted stage backed with silver drape and decorated with strings of white orchids and crystals. A large crystal chandelier hung down, looking over the bride and groom as they wed.
After the ceremony, guests took part in cocktails and appetizers located in two side rooms. Appetizers were served both on a large “floating table” and passed . Guests could choose from an array of decadent items including Smoked Salmon in Edible Asian Spoons, Spring Rolls, Falafel and Meatballs – all in perfect proportions. A large crystal chandelier tiered over the elegant floating table.
In the swanky bar area, matching chandeliers lit groupings of silver-draped cocktail tables, while silver spandex linens on highboys added a contemporary note. The bar was decorated with a delicate beaded curtain, and floor-to-ceiling drape around the perimeter was uplit in cobalt blue and magenta.
As guests entered the dining room after cocktails and appetizers, they were blown away by the magnificent beauty! Awaiting each guest was a pre-set soup and salad combo that was anything but ordinary. Velvety Carrot Ginger Soup with Spiced Crème Fraiche was served in a martini glass, with an artistically arranged Heirloom Beet and Carrot Salad with a Beet Reduction, Carrot Coulis, and Local Mache Greens. For the entrée, we served Expresso Crusted Beef Tenderloin Medallions with Port Wine-Pomegranate Reduction Sauce & Almond Crusted Seabass with Mango Pico de Gallo over McEwen & Son’s Organic Blue Grit “Cake” and Heirloom Turnips, Sugar Snap Peas, and Edamame.
Throughout dinner, the cake stood on an elevated stage adorned with six 17” crystal chandeliers wrapped in white ribbon, and hundreds of individual crystals and white orchids formed a frame.
A huge, white dance floor stood beneath the cake stage. The band stage was backed with shining liquid metal fabric and was uplit in blue. The band led the bride and groom, along with their family and friends, in dancing after dinner. As midnight drew close, wait staff brought out silver party hats, tiaras and champagne – but not in ordinary champagne flutes. Instead, the bubbly was served in miniature bottles with straws. The band started a digital countdown, concluding in explosive bursts from confetti wands!
After midnight, the After-Party began! A selection of passed snacks were served to guests. Bacon, Egg and Cheese Sandwiches, Mini Grilled Cheese Sandwiches, and Lobster Rolls satisfied any remaining appetites and bridged the gap until breakfast.
The party continued well into the evening until guests sent the happy couple off with a sparkling good-bye! What a way to start a new year and a new life together. Cheers to Ginny and Patrick!
Thank you to all of the amazing vendors who helped make the Monheit / Maguire wedding celebration a huge success! It is always a pleasure to work with such wonderful friends!
Venue: Pinetree Country Club
Photographer: Jerrod Brown Studios
Wedding Coordinator: M. Elizabeth Events
Lighting and Floral Design: A.G. Lighting
Rentals: Event Rentals Unlimited
Candelabras: The Savage Garden
Cake: Gia’s Cakes
Linens: Nuage Designs
Bon Bons: Bedazzle My Bon Bons