Brittany and Tyler at Pleasantdale Chateau

How did you meet?
Tyler and I met in high school at a Championship hockey game. He was sitting in the row in front of me and we just connected right then and there. We started dating the year of 2013.

How did you get engaged?
Tyler and I got engaged at Stony Hill Farm in Chester, NJ on October 25, 2020. We walked the farm and approached a basket that was sitting by a pumpkin. Tyler then got on one knee and took a ring out of the basket to propose. All of a sudden, our families came out from behind the patch as they watched the full engagement. I was so in shock and the happiest person alive. We took photos at the pumpkin patch and picked some pumpkins with our families.

Details of the day!
Our wedding took place on 3/31/22 at the Pleasantdale Chateau. Our color scheme was sage green, whites, creams, and a splash of blush. I wanted a very clean, elegant, and vintage theme. I also wanted to incorporate lots of greenery throughout the venue. Our favors included a beautiful handmade cork coaster that had an illustration of the venue and our names.

Why did you choose your venue?
When we went and toured the Pleasantdale Chateau, we automatically fell in love. Tyler and I had this feeling inside that it was the perfect venue. It was elegant, unique, romantic, and different than any other venue we toured. Pleasantdale has 30 rooms on site that you could also stay in which made it convenient for us and our guests. The grounds were stunning with bridges, greenery, and walkways. Inside, there are gorgeous fireplaces, a library, and a green room.

What was on your menu?
For appetizers, we had New York Wedge Salad which was a wedge of Baby Iceberg, Baby Cherry Tomato, Fried Red Onion Crumbled Blue Cheese, Peppered Bacon Wrapped Bread Stick Sherry and Mustard Vinaigrette. As entree options, there was Boneless Branzino Filet with Basil Herb Puree Fregola with Baby Kale and Artichoke Frizzled Baby Artichoke and Grilled Lemon Romesco Sauce, or Roasted Certified Black Angus Tenderloin of Beef Garlic and Chive Whipped Yukon Gold Potato, or Vegetable Medley of Baby Yellow Patty Pan Squash, Baby Green Zucchini, Asparagus Maple and Cumin Roasted California Baby Carrots Red Wine Demi Glaze, or Herb Roasted Chicken Breast Garlic and Chive Whipped Yukon Gold Potato Vegetable Medley of Baby Yellow Patty Pan Squash, Baby Green Zucchini, Asparagus Maple and Cumin Roasted California Baby Carrots Truffle Jus, or for the Vegetarian/Vegan Entree Vegetable Primavera Risotto. Our wedding cake was vanilla with a chocolate mousse filling. We also had butler Passed Assorted Desserts, Freshly Brewed Coffee, Imported and Herbal Teas Cappuccino, and Espresso.

All about your gown!
My gown was fully laced from top to bottom. It was a fitted ivory gown that had long sleeves and a v-cut in the front and back of the dress. The sleeves were embellished with pearls and fringe to give a more vintage look. This dress was the one because it was unique, vintage looking, and reminded me of my mother’s dress. My veil and hairpins were being recreated from my mother’s headpiece from 30 years ago and I thought this was the perfect dress to go with her vintage pieces. I also wanted to look elegant and simple at the same time and this dress really did that for me.

What was your favorite moment?
My favorite moment was seeing my husband and his face when we did the first look in the green room. It is a moment that I will never forget and a feeling that I never felt before in my life. It was a feeling of comfort, security, unconditional love, the feeling of a fairytale story.

One detail you couldn’t live without?
One detail I could not live without would be the vintage veil that was made from my mother’s headpiece 30 years ago; My cathedral veil was embellished from my mother’s pearls and the hairpins were from the crown of her headpiece. It made me feel like my mom was with me as I walked down the aisle.

First dance song?
I Don’t Dance – Lee Brice