Ever the romantic, Anthony wanted his proposal to Nikky to be meaningful and unique, so he decided to pop the question on a surprise vacation. “Anthony told me when we were going away, but not where,” said Nikky. “Two days before we left, Anthony told me that I didn’t need to pack a coat, hat or gloves,” she said. Anthony had told her to pack both summer and winter clothes to make it even more difficult to figure out where they were going. “When we arrived at the airport, we walked up to the departure gate for Miami and I realized he had been quietly paying attention when I mentioned that I hadn’t been to Miami’s Art Basel in years and wanted to go back.” Once in Miami, Nikky and Anthony checked into the Fontainebleau, a hotel that Nikky had always loved from afar.
While heading out for dinner that evening, Anthony told Nikky that their reservation wasn’t ready yet and suggested that they take a stroll around the hotel and a walk on the beach. “I was appalled at the idea of getting sand in my expensive heels, but at this point, I knew something was up,” Nikky said. She thought that if Anthony was going to propose, it would be during dinner and he was stalling because the restaurant was still setting up the table for them. “So, I dilly-dallied, stopping to check out every little thing during our walk, not realizing that Anthony was in a panic because the sun was setting,” she said. “When we finally got to the beach I saw a big, beautiful heart made out of red rose petals in the sand. Anthony pulled me into the center of the heart, got down on one knee and asked, ‘Will you spend the rest of your life with me?’”
Nikky and Anthony celebrated their nuptials with a fall wedding at an apple orchard and farm in Peconic, located in Long Island’s North Fork Wine Country. Nikky looked stunning in a Galia Lahav beaded-lace gown and a crystal-embellished, cathedral-length veil as she walked down the aisle with her father to a slow, acoustic version of Guns N’ Roses’ “Sweet Child O’ Mine.” The bride and groom stood under a wedding arch decorated with flowers, lush greenery and small hanging glass vases with tea light candles perched on a cliff overlooking the ocean on the farm’s private beach.
With the sound of the waves crashing in the background, they exchanged personalized vows in front of 180 close family members and friends.
The newlywed couple hosted their cocktail hour in the farm’s domed barn and guests mingled outside around firepits and a seating area set up with vintage furniture before heading to the reception, which was held in a vaulted sailcloth tent. Befitting the wedding’s “Night Under the Stars” theme, the orchard’s apple trees near the tent were lit up with fairy lights. Guests were seated at rectangular farm tables set with celestial- designed plates, gold chargers, gold-rimmed champagne glasses and table cards bearing the names of constellations, such as Ursa Major and Draconis. Low tea lights and tall candlesticks in amber glass bottles on the tables, along with hanging chandeliers, created a warm and welcoming atmosphere.
Guests dined on a land-and-sea duet of grilled lobster tail with chimichurri butter and filet mignon over mashed and roasted baby potatoes, grilled summer corn and zucchini pappardelle gremolata. The couple displayed a faux wedding cake designed to match their celestial plates and served a creamy vanilla cake after dinner. In addition to the cake, as well as an assortment of freshly baked cookies and apple galettes, guests were treated to a gelato truck serving hazelnut, peanut-butter-and-jelly, mascarpone-and- fig, and malted-chocolate gelato flavors.
Seeing their guests enjoying themselves is one of the couple’s favorite memories of the reception. “Our band, Code Bleu, of Skyline Orchestras, was amazing,” Nikky said. “They did a phenomenal job of keeping everyone dancing under the stars the entire night!”
Ever the romantic, Anthony wanted his proposal to Nikky to be meaningful and unique, so he decided to pop the question on a surprise vacation. “Anthony told me when we were going away, but not where,” said Nikky. “Two days before we left, Anthony told me that I didn’t need to pack a coat, hat or gloves,” she said. Anthony had told her to pack both summer and winter clothes to make it even more difficult to figure out where they were going. “When we arrived at the airport, we walked up to the departure gate for Miami and I realized he had been quietly paying attention when I mentioned that I hadn’t been to Miami’s Art Basel in years and wanted to go back.” Once in Miami, Nikky and Anthony checked into the Fontainebleau, a hotel that Nikky had always loved from afar.
While heading out for dinner that evening, Anthony told Nikky that their reservation wasn’t ready yet and suggested that they take a stroll around the hotel and a walk on the beach. “I was appalled at the idea of getting sand in my expensive heels, but at this point, I knew something was up,” Nikky said. She thought that if Anthony was going to propose, it would be during dinner and he was stalling because the restaurant was still setting up the table for them. “So, I dilly-dallied, stopping to check out every little thing during our walk, not realizing that Anthony was in a panic because the sun was setting,” she said. “When we finally got to the beach I saw a big, beautiful heart made out of red rose petals in the sand. Anthony pulled me into the center of the heart, got down on one knee and asked, ‘Will you spend the rest of your life with me?’”
Nikky and Anthony celebrated their nuptials with a fall wedding at an apple orchard and farm in Peconic, located in Long Island’s North Fork Wine Country. Nikky looked stunning in a Galia Lahav beaded-lace gown and a crystal-embellished, cathedral-length veil as she walked down the aisle with her father to a slow, acoustic version of Guns N’ Roses’ “Sweet Child O’ Mine.” The bride and groom stood under a wedding arch decorated with flowers, lush greenery and small hanging glass vases with tea light candles perched on a cliff overlooking the ocean on the farm’s private beach.
With the sound of the waves crashing in the background, they exchanged personalized vows in front of 180 close family members and friends.
The newlywed couple hosted their cocktail hour in the farm’s domed barn and guests mingled outside around firepits and a seating area set up with vintage furniture before heading to the reception, which was held in a vaulted sailcloth tent. Befitting the wedding’s “Night Under the Stars” theme, the orchard’s apple trees near the tent were lit up with fairy lights. Guests were seated at rectangular farm tables set with celestial- designed plates, gold chargers, gold-rimmed champagne glasses and table cards bearing the names of constellations, such as Ursa Major and Draconis. Low tea lights and tall candlesticks in amber glass bottles on the tables, along with hanging chandeliers, created a warm and welcoming atmosphere.
Guests dined on a land-and-sea duet of grilled lobster tail with chimichurri butter and filet mignon over mashed and roasted baby potatoes, grilled summer corn and zucchini pappardelle gremolata. The couple displayed a faux wedding cake designed to match their celestial plates and served a creamy vanilla cake after dinner. In addition to the cake, as well as an assortment of freshly baked cookies and apple galettes, guests were treated to a gelato truck serving hazelnut, peanut-butter-and-jelly, mascarpone-and- fig, and malted-chocolate gelato flavors.
Seeing their guests enjoying themselves is one of the couple’s favorite memories of the reception. “Our band, Code Bleu, of Skyline Orchestras, was amazing,” Nikky said. “They did a phenomenal job of keeping everyone dancing under the stars the entire night!”