WEDLUXE: JENNIFER & ALEX
The couple worked with Gabrielle de Melo of Casamentos Haute Couture Weddings to plan their elegant affair. “Gabrielle was worth her weight in gold and more! At our wedding she looked just as happy as our parents!” recalls Jennifer.
The ceremony took place outdoors, on the lawns of Graydon Hall Manor. Designing Trendz created a beautiful white aisle leading up to a billowy sheer fabric altar. Tall lucite and mirrored stands containing cylinder vases of phalaenopsis orchids flanked either side.
Guests were entertained by the sounds of a spanish guitar, flute and soprano saxophone while waiting for the ceremony to begin.
Officiant Sarah Bunnett-Gibson announced the couple as husband and wife before ‘All You Need Is Love’ by the Beatles played during the recessional.
The cocktail hour featured a selection of refreshments chosen to represent the couple’s diverse backgrounds, starting with a signature mango-ginger martini. Non-alcoholic sangria was also served as a nod to Alex’s Spanish heritage. A wine bar featured two Spanish wines and two Argentinian wines, both hand-picked by Jennifer, who also wrote tasting notes. A tequila tasting bar featured two well-aged Mexican tequilas both hand-picked by Alex and his family.
~ food fusion ~
Following cocktails, guests were ushered into the dining room of Graydon Hall. The room was bathed in candlelight and showcased one very long guest table, set for eighty lucky guests.
The centre of the table bloomed with hydrangea stems and orchids in glass vases of various heights. White pillar candles on glass stands and crystal votives sat amongst square mirror chargers, stemware edged in silver, and slate napkins topped with a single orchid.
Tucked inside each napkin was a menu that was designed to double as the guest’s name card.
Guests were asked to leave best wishes for the couple on a Wishing Tree. All stationery for the day was created by Small Impressions.
Dinner was catered by Couture Cuisine and was thoughtfully carried out to feature a fusion of Chinese and Latin cultures.
“We didn’t want the same old traditional Chinese or Latin food; we wanted a modern, innovative blend of the two styles to satisfy the many discerning ‘foodies’ in attendance, without offending the less adventurous palates. Couture Cuisine pulled it off perfectly!” recalls Jennifer. The menu included grilled beef tenderloin and braised beef cheeks with sweet corn stew, polenta tamale; or miso and maple black cod on japonaise rice cake. A dessert trio of mayan hot chocolate shooters with cinnamon biscotti, vanilla pot du crème and coconut gelato with caramelized plantains finished off the culinary adventure.