Real Weddings

Jaci and John at Auletto Caterers

Details of the Day: Our wedding did not have a particular theme per se. Instead, we focused on a few key aspects to make for a cohesive and meaningful day. The importance of family, our color palette, and my love of flowers were our anchor points. From the beginning of planning, I knew I wanted the flowers to be the focal point. Because of this I chose champagne for the bridesmaid dresses. This allowed for the bold greens and vibrant pinks of the bouquets to pop off the neutral tones of the dresses. I was very specific when it came to the flowers. I wanted peonies, poppies, and ranunculus to provide the majority of the colors, while rosemary, olive leaf and lavender added texture. To finish off the look, I ordered hand dyed silk ribbon in a pale blue to pull in the accent color used on our invitations. Michael from Cook’s Florist was always onboard with what I was saying and took my vision above and beyond what I could have imagined. The Venue: The venue we chose was based off of my family’s connection to them. Auletto Caterers was started by my grandfather and is now run by my father and sister. Growing up I spent a great number of weekends at  Auletto’s, or as my family calls it, Sunset. Large swatches of those days were spent meeting the brides, distracting the staff, and imagining my wedding. Sunset was my playground and the staff was my family. Nothing could have meant more to me than spending the day celebrating in a place and with people who played such a large roll in my childhood.  In a similar vein, John and I said our vows at the Cathedral of the Woods in Medford Lakes. This was the same place my parents were married, as well as my mother’s parents. [sponsor] The Menu: Cocktail hour & Wine Cellar: Fresh Shucked Oysters, Antipasti stations, Crab balls, stuffed mushrooms,Tofu Skewers, Lamb Chops Scallops wrapped in bacon, Quail Legs, Marinated Tenderloin, En Croute Vegetable Rangoon, Polenta topped with Artichoke, Pear & Gorgonzola Pasta Mascarpone, Seasonal beet salad, Asparagus Giganti,  Organic Free Range Chicken, Trout, Filet Mignon. Dessert: Termini’s pastry tray and wedding cake Favorite Moment: John and I both agree the best moment of the wedding was when we saw each other as I entered the church. Seeing one another for the first time was so exciting, and knowing everyone was there to celebrate and show support for the journey we were about to embark on was very meaningful. Favorite Detail: My dog, Beezie, was the unofficial flower girl. She was not allowed in the church, but I was sure to have a peony collar made for her. She looked adorable and it meant a lot to me having all of the family members accounted for.

wedding details

Reception Location

Auletto Caterers


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