One of our favorite weddings last season was Maria Gabriela and Richard’s reception at the Bath Club. The couple was a pleasure to work with, the celebration was filled with abundant love and happiness, and this event marked another collaboration with Mayrelis Febles of Elite Planning Firm in Miami. We love working with Mayrelis, her attention to details is impressive and she has a talent for consistently including personal touches relevant to her clients' backgrounds, such as personalizing menus or including music that is meaningful to a couple. If bride and groom are from diverse backgrounds, we usually work together to build a creative menu that fuses comfort foods or culinary traditions from each country, and that’s what we did for Maria Gabriela and Richard.
Maria Gabriela is from Venezuela, and Richard is from Germany, so we worked with Mayrelis to design a menu that represents both cultures. Guests flew in from all over the world, in fact 30 different countries were represented. For many of the Venezuelans, it was the first time eating Beer-Braised Bratwurst and Kartoffelpuffer (Potato Pancakes,) while European guests got to discover typical Venezuelan fare like cripsy Arepas with traditional Venezuelan fillings like Queso de Mano (white cheese,) Reina Pepiada (Chicken and avocado salad,) and Cochinillo (pork leg.)
Another great idea introduced by Mayrelis was kicking off the Hora Loca carnival-style, with guests receiving flags representing the 30 nations in attendance. Custom-designed hats, handmade by the bride’s Godmother, were also handed out for the traditional Hora Loca that started as the clocks struck midnight. Speaking of her Godmother’s handmade hats, Gabriela told Modern Luxury Weddings, “she really went above and beyond for us.”
A true modern love story, it was fitting to see Maria Gabriela and Richard’s wedding featured in MODERN LUXURY WEDDINGS. To read more about the couple's romantic story in Modern Luxury Weddings, including details about the stunning decor, click here.
Photography by PS PHOTGRAPHY & FILMS
RECEPTION VENUE: THE BATH CLUB, MIAMI BEACH
Avant Gardens created centerpieces in tones of ivory, silver and blush with flower-filled mirrored boxes and floating candles.
The Classic Carving Station attended by Thierry Isambert's uniformed chefs, featured Roasted Beef Tenderloin and Whole Roasted Grouper with Hidden Crush Tarragon Sauce
"His" and "hers" late night bites included Crispy Arepas filled with traditional Venezuelan fillings, and a selection of German Comfort Food such as Kartoffelpuffer (potato pancakes with applesauce,) and Beer-Braised Bratwurst with Sauerkraut and Grilled Peppers and Onions.
DESSERT STATION | DISPLAY OF PETIT FOURS
HORA LOCA (CRAZY HOUR)
Event Coordinator: Elite Planning Firm | Getting Ready Venue: The EPIC Hotel | Ceremony: Plymouth Congregational Church | Reception: The Bath Club | Floral: Avant Gardens | Lighting/LED Robot/Confetti Gun: Event Factor | Live Band & DJ: Junior's Entertainment | Catering: Thierry Isambert Culinary and Event Design | Videographer: Suzanne Delawar Studios | Photography: PS Photography