cocktail, named the Blushing Bride was a
double vodka tonic with splash of cran-
berry and a twist of a lime. The groom's
cocktail, coined the Golden Groom was
a double blended scotch whiskey with a
splash of water.
glass vases with mixed and mono-floral
arrangements of greens, white hydran-
gea, white roses, white anemones, white
ranunculus, and white spray roses. There
were mercury glass pillar candle stands
and hurricanes each with their own
chunky pillar candle. Lanterns of assort-
ed sizes were lit and suspended around
the property. Glowing amber Uplight ac-
companied by multiple chandeliers that
were suspended from various palm trees
and manchego cheese, tempura tuna
rolls with coconut wasabi and mango,
and coconut macadamia shrimp with
tamarind ginger sauce. The plated din-
ner included a bread and butter service,
roquefort pear salad, grilled corn arepa
with braised short rib, and the choice of a
New York strip or corn dusted Mahi-Mahi,
topped with jumbo grilled shrimp. Is your
mouth watering yet?
was a Key Lime Cake with coconut filling,
the third tier was chocolate cake with
chocolate fudge filling, and the top two
tiers were carrot cake with cream cheese
filling. Each layer was covered with an
The top and the third tier were complete-
ly covered in sugar lace while the second
and bottom tier were a smooth fondant
with a white satin ribbon at the base of
each tier. Each fondant layer held peony
sugar flowers in various shades of pink.
This sweet masterpiece was displayed on
top of a beautiful silver stand.
sophisticated and unique. If there is one
bit of advise that I have for future brides,
it is to be organized, stay realistic, and to
keep an open mind.