The Weiner Neadel Wedding

September 13, 2008

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Lesley Weiner and Evan Neadel met in 2005 when they were introduced by mutual friends Leslie and Marc Meunier. “The matchmakers had us "run into each other" at a birthday party one night at the end of August and we didn't leave each other's side the whole night,” Lesley recalls. “Neither of us had ever experienced anything like that before—just instant rapport.” They went on their first date two weeks later, on September 13, 2005. After their second date, Evan confided to a friend, “I will marry this girl; mark my words."

And he was true to those words: three years to the day after their first date, they were married at the Ritz-Carlton, Westchester, with 230 guests in attendance. The Ritz had just opened when the couple became engaged and Lesley and her mother quickly checked it out. When they found out that the couple’s anniversary date not only was on a Saturday night, but available, they took it as a good sign. The traditional Jewish ceremony, officiated by Tom Weiner of Congregation Kol Ami in White Plains, whom the bride has known since high school. Both sets of parents joined the couple at the chuppah during the service. “My parents had just celebrated thirty-five years of marriage and Evan’s parents forty years,” Lesley says. “It was inspiring to see seventy-five years of marriage standing with us—certainly something to model our marriage after.”

Lesley created the kosher-style menu for the reception. Following heavy hors d’oeuvres during the cocktail hour, the first course was a yellow tomato, roasted pepper, and buffalo mozzarella tower with micro greens and a balsamic reduction. The second course was a selection of potato-crusted red snapper with sautéed broccoli rabe, cipollini onions, baby carrots, asparagus, chive, and chili oil or a pignoli-crusted beef tenderloin with jumbo asparagus, roasted Yukon gold potatoes, cipollini onions, baby beets, and Provencal.

The couple decided to go all out for dessert. Favors were jumbo Hershey's bars from wrappedhershey', which featured a logo Lesley created that also appeared on the menus and programs. In addition to the traditional wedding cake, there was a symphony of miniature desserts: warm chocolate tart, apple crumb pie, crème brulée with berries, and cookies. The Ritz, “so accommodating and amazing,” according to Lesley, had thoughtfully set out takeout bags so guests could bring treats home, a very sweet ending to a perfect day.

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