The Deering Estate at Cutler exudes elegance and tranquility, its manicured lawns lined with royal palms, slope gently down from the lush, tree-covered entrance and historic houses, to the quiet waters of Biscayne Bay.
Claudia and Jose took their vows on the waterfront, under an arbor that was exquisitely decorated by Petal Productions, featuring a continuous garland of dark greenery, Star of Bethlehem, and roses, in tones of soft blush and warm ivory. An intimate group of family and friends, many who flew in from José’s native Spain, looked on as the full moon rose over the bay and the beautiful couple said “I do!” It could not have been more romantic!
After the ceremony, guests enjoyed cocktails and hors d’oeuvres on the lawn in front of the main house. Delectable canapés like our Petit Filet Mignon of Beef on Sundried Tomato Brioche, topped with béarnaise Sauce, and the Lollipop Shrimp with Yucca Crust and Guava Barbecue Sauce, gave everyone a hint of the lavish feast to follow.
Wedding Cake by Ana Paz
The bride wanted the decor and floral design to highlight the historic venue and blend seamlessly with the splendid surroundings. The dining area was set on the terrace in front of the Stone House, and the blush and ivory color palette of the arbor was amplified throughout. The smaller table centerpieces were comprised of low, rustic floral arrangements of roses, star of Bethlehem, hydrangeas and dark green eucalyptus leaves, while the bridal party’s table boasted a low, continuous, floral centerpiece stretching from one end of the table to the other.
After dinner and the first dance, the party naturally split into two groups. “I had two parties going on simultaneously,” said Catherine Vallin, Thierry Isambert's wedding planner, “the younger crowd were inside, dancing, and the older crowd, many of them from Spain, remained seated outside for a sobremesa.” There is no word in English for sobremesa, it describes the period after a meal when family and friends share conversation, sing traditional songs and sip coffee or other drinks. Sobremesa is not planned, it just happens, and it can go on for hours before people start to leave.
The celebration continued into the wee hours, with the the sobremesa outside, while Vison DJs provided the entertainment in the Stone House. A scrumptious display of Petit Fours included a variety of chocolate chip cookies over milk, edible chocolate chip cookie cups filled with milk, mini churros with chocolate dipping sauce, mini tiramisu and key lime sable with graham cracker base.
Photographer: Jonathan Connolly https://www.jonathanconnolly.com/
Catering: Thierry Isambert Culinary and Event Design | Event Coordination: Alore Event Firm | Venue: The Deering Estate at Cutler | Floral Design: Petal Productions | Cake: Ana Paz | DJ: Vision DJs | String Lighting: Event Factor