|The Day Arrives|
The couple were married on August 28, 2010. Throughout the process, Melissa Andre of Melissa Andre Events played a pivotal role. “Melissa and I hit it off right away! She completely understood our vision and sometimes it felt like she was able to read my mind. Honestly, I don’t know what I would have done without her!” recalls Cherisse.
Cherisse’s gown was ‘Lenora’ by Ines Di Santo. “My dream dress! I tried it on and fell in love instantly.” A pair of silver Manolo Blahnik heels completed the look. “I searched forever for the right shoes and finally saw a picture of them on the internet. They were not available in Canada so I tracked down one of the very few pairs left in my size at Barneys New York in LA, and purchased them over the phone without ever seeing them in person! I didn’t care if they didn’t fit properly, I loved them so much that I was going to make them fit no matter what! I made a ‘shoe trip’ to LA, and luckily, it was a great fit!”
The seven bridesmaids, junior bridesmaid and flower girl all wore hot pink gowns from Mona Richie Bridal.
Travis wore a Tom Ford suit and Louis Vuitton shoes.
Upon Cherisse’s request, Roxy Zapala of Flower Parade incorporated an antique locket into her bouquet. The locket contained photos of her father and grandmother who had passed away.
After the church ceremony the couple headed out for a fun and sentimental photoshoot at the Toronto Exhibition with their photographers, Mango Studios. “The Ex is something Travis and I look forward to every year at the end of summer. We live down the street from it and go there at least five to six times each year. We love the ‘magic’ of The Ex.”
The ballroom of the Westin Harbour Castle Hotel was transformed into a pink wonderland for the reception.
“Melissa worked with me to design the perfect wedding day decor and then picked the best vendors to achieve that look,” recalls Cherisse.
While guests entered and took their seats, an aerialist performed an ambiance hoop number suspended from the middle of a custom ceiling fixture.
The head table floated on a cloud of baby’s breath anchored with a backdrop of cherry blossom trees. The dance floor featured a canopy of hundreds of orchids and crystals strung from satin ribbons. “I remember looking up from the dance floor that night and thinking it literally looked like it was raining orchids!” recalls Cherisse.
Aside from the visual beauty of the room, culinary delights were also top priority for Cherisse and Travis. So much so that the couple brought in the chef from their favourite sushi restaurant, Blowfish, to cater the appetizers. (A place so dear to them that the owner of the restaurant was also a guest at the wedding). Along with the sushi from Blowfish, the chefs at the hotel created a culinary feast for the couple and their guests.
After a decadent four-course meal guests enjoyed a presentation with panache.
“Since we are often attending events, we love to spend our off-nights watching movies and eating PB&J’s. During the slideshow, all of these amazing white-gloved waiters came out with silver trays holding hundreds of baby- sized peanut butter and jelly sandwiches. Our closest friends knew exactly why we included this at the wedding. The juxtaposition of the formal wait staff serving these bite-sized treats was so memorable,” recalls Cherisse.
The couple worked with the Westin Harbour Castle to create an all-pink sweets table with one very unique treat called ‘Dragon’s Breath.’ “It was something we had seen at a hotel opening in LA. It’s a complex recipe of popcorn balls, spices and liquid nitrogen. When you chew it, you breathe out of your nose and a stream of smoke-like mist comes out like a dragon’s breath. Unfortunately, no one knows the exact recipe for it besides this hotel in LA, and it’s tricky because you’re dealing with liquid nitrogen. Luckily, the hotel kept trying to make us happy and surprised us the day before our wedding by finding it through trial and error! We were so excited, and our guests LOVED it! The best part—we did it with pink popcorn instead of the white.”
The late-night dessert station also featured cotton candy skewers, giant pretzel sticks with pink milk chocolate drizzles and different shades of mini pink wedding cupcakes from Miss Cora’s Kitchen in Kensington Market.
Bobbette and Belle created the cake. The top tier was a traditional rum cake that Cherisse and Travis kept to enjoy on their anniversary. Wedding rum cake, also known as ‘black cake,’ is a must in Caribbean culture.
The last treat of the night came out at midnight and was a show-stopper to say the least! “Baskin Robbins ice cream was a must for us! We just love their ice cream and know our local Baskin Robbins shop owner by name.” It took months—with everyone involved in the wedding working diligently to nail down details—but, at midnight, the wall to the ballroom parted right in the middle to reveal perfectly pink Baskin Robbins freezers containing all of the couple’s favourite flavours. “It was exactly like being at the shop, but everyone was in formal attire. I remember being asked how we wanted to serve the ice cream, and without any hesitation said it should be served in the true Baskin Robbins plastic cups with pink spoons. We even made up special dessert tags with all our favourite combinations so that guests could try our favourites.”
The couple had Smilebooth by Mango Studios to catch the guests in fun candid moments complete with signs and props.
|Cherisse & Travis’ Dream Team|
Photographer: Mango Studios; Sought after internationally for being incredibly unique and creative. They are a team of artists who aim to illustrate the pure love and joy in the moments they capture. Their beautiful downtown gallery showcase’s their latest hand bound books and fine art prints. Visit mangostudios.ca
Location: Toronto, Ontario | Venue + Catering: Westin Harbour Castle | Gown Boutique + Designer: Ines DiSanto
For Cherisse & Travis’ full vendor list and more images click here
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