From the start, Gino and Via wanted all the details to reflect the laidback and casual feel of the beach, the setting for their dream wedding. The invitations featured a picture taken during Gino’s wedding proposal to Via. Being a marketing hotshot that he is, Gino had to think of a novel way to propose to his lady love. Thus, during one of their out-of-town getaways, when Via was gamely waiting to have her pictures taken at the altar of Our Lady of Guadulape Chapel in Peninsula de Punta Fuego, Gino did precisely that.After fixing the tripod, he dashed towards the altar where he went down on his knees and asked Via for marriage.

The bride was regal in her Parrish Espiritu Carlos basic strapless mini-dress in off-white Duchess satin covered by A-line Duchess satin skirt and capped by a silk organdy haltered bolero both highlighted with a 2-inch wide crystal encrusting. The entourage wore colorful cocktail dresses draped with layers of brightly colored chiffon. The groom and all the male entourage members wore white linen shirts and khaki pants.

Cocktails were served at the landing area of the Terrazas de Punta Fuego where guests enjoyed a variety of cocktail food which included crispy pita with paprika spice in lentil dip, tuna tartare in ceviche marinade served on potato crisp (cucumber) and shiitake mushroom crostini specially prepared by Chef Rolando Laudico.

For the beach reception, the bride removed her bolero and skirt to change into a three-layered, halter-necked silk chiffon tunic tied at the nape with crystal beading which was placed on top of the basic strapless mini-dress. To keep the tropical feel of the event, the couple purposely dispensed with the over-the-top flower arrangements and used votive candles in yellow and orange instead, and scattered turquoise and orange glass beads interspersed with brightly colored gerbera blooms.

Chef Laudico whipped up a scrumptious dinner of prawn bisque with cilantro, grilled anti pasti summer vegetables tossed in balsamic and parmigiano meats, spit-roasted whole baby lamb, grilled rosemary pork loin, grilled chicken diablo, spicy barbequed basil squid, grilled tarragon salmon, woodfire-cooked seafood paella, penne pasta with basil, and sundried tomato pesto.

The giveaways were foot thongs and beaded necklaces which the guests used while enjoying the beautiful sunset reception at the beach front of the Terrazas de Punta Fuego.

Special Touches:

a) The use of a cabana for the couple’s table where the bride and groom faced each other instead of sitting beside each other. It was as if they were having a dinner for two in the midst of their family and friends. To create a more relaxed atmosphere, the younger crowd were seated on long rectangular tables.

b) In keeping with the request of the bride’s mother to have a regal bridal gown for her daughter’s church wedding, the designer attached a bolero and a removable skirt. The mini-dress underneath the church gown was retained and a chiffon overlay was placed to suit the beach reception.

c) The cocktails afforded the guests the time to interact with one another. Ambient music created a relaxed atmosphere.

d) Flowergirls carried small silver tin cans filled with flowers in line with the beach theme.

e) A perfect sunset portrait completed the wedding by the beach.

f) Guests got souvenirs useful during the reception—abanico fans, foot thongs and bead necklaces.