To control costs for the wedding couple, Michelle did most of her planning long distance. “I only went to the destination one time, and did everything else on the phone.” First, she contacted all the vendors, starting with the hotel and its vendor list. She also got references from some of the individual vendors.
A Destination Wedding Weekend
“But I kept it a team effort,” says Michelle, “always making sure SueAnn and Kevin were up to date.” Coordinating with the couple, Michelle created a wedding weekend for their 125 wedding guests. “We had breakfasts every morning, parties every night, tours Thursday and Friday, the wedding on Saturday, and brunch on Sunday!”
Michelle arranged for two buses to provide transportation for guests throughout each day’s activities. “We also wrote a daily itinerary and slipped it under the door each night to let guests know what they could be involved in the next day and also to let them know when the bus was leaving if they wanted to participate.”
The ceremony was in a historic church in the town and the décor throughout the indoor reception was “beachy and light.” The menu was also inspired by the island ambiance and included Thai curry seafood soup, coconut bisque, rock shrimp salsa, and honey-roasted duck salad with mango avocado and a cherry tomato citrus vinaigrette.
“We also had a ‘Trini Grill,’ with grilled chicken breast marinated in rum and lime, raisin jasmine rice, lobster tail, crayfish with balsamic reduction, and a trio of chocolate desserts.
“I took an overnight flight,” says Michelle, “and when I arrived, it was amazing to see everyone together out by the beach and the pool. But I had to begin my on-site organizing immediately!
“The most exciting part of the whole experience for me was being with everyone during the day and partying at night. You really get to know all the guests and in some ways you become part of the family. It’s wonderful!”
Floré Events
212.920.9534
www.floreevents.com