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A Non-Traditional Wedding With Culinary Flair

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For Lisa and Eric, modern was the name of the game. From the bride’s fierce jumpsuit to the artsy ceremony setting and gold drip cake from Nadia & Co~, this couple’s celebration was anything but conventional. And with renowned Toronto restauranteur and celebrity chef Mark McEwan as the father of the groom, it was safe to say that the food stole the show. When guests arrived at the reception, they were treated to a raw bar with Russian Ossetra caviar, oysters, Maine mussels, poached prawns, yellowfin tuna tartar, king crab legs, and ceviche. Who’s hungry?

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