Manila Bulletin

Through the Grapevine

Words Shaharaine Abdullah Photography Adrian Ardiente Event Styling Randy Lazaro Cake Audrey’s Pastries Stationery The Write Impression Blankets Abel PH Food and Venue Twin Lakes Hotel Tagaytay Special thanks to Rowena Relucio and TJ Baldemor of Twin Lakes Hotel Tagaytay

Romance and wine are two of life’s potent mysteries - people may never fully understand either, but they sure love trying. Both also happen to thrive in abundance at vineyards, where the universal elixir for celebrating life begins.

Showcasing the bounty of the first and only vineyard in the country, event stylist Randy Lazaro created a temporary rustic oasis in Twin Lakes Hotel’s pool deck, reminiscent of idyllic picnics from wine tours in Napa Valley.

Lazaro’s countrified setup offers a slice of the 10-hectare vineyard found in the tranquil Tagaytay landscape below, with bold shades of purple and burgundy strewn amongst its warm palette.

A wooden picnic table with an attached makeshift arbor serves as the principal area, accompanied by bamboo lawn chairs adorned with leaves. Dense foliage composed of autumnal leaves, vines and grapes hang over the area, serving as both ceiling treatment and shade.

Meanwhile, the abundant centerpiece is composed of earthy decorative elements, such as bouquets of red roses and purple Gypsophilas on gold and wooden bowls, sprigs of Eucalyptus leaves, platters of fresh, dewy grapes, and red apples artfully cluttered around the table. Dried grass and wooden stumps add height and texture, while red candles in varying shapes and sizes on gold candelabras provide mood and lighting.

The dinnerware consists of a triple-tiered set, accented with a gilded base and dessert plate that both feature a fiery abstract design. Gold cutlery, coffee-colored table napkins and dark tinted wineglasses complete the rest of the tableware.

For the stationery, The Write Impression kept things classic and dainty by using a beautiful burgundy and pink floral print throughout all the menus and invitations, echoing the setup’s bold hues and flower arrangements.

The wedding menu, prepared by the chefs of Twin Lakes Hotel, starting off with a Burrata Cheese and Arugula salad with fresh grapes and tomatoes from the Twin Lakes vineyard. Olive Oil French Onion Soup with Fundador Light Brandy, beef Stock, herbs and caramelized onion. For the main course, Chef Jerry prepared Beef Tenderloin with Harocot Verts, potato puree and vine leaves. For the fish dish, he made Salmon Fillet in apricot puree and arugula and for dessert Pepper Trio Tiramisu in Mascarpone cheese, cocoa powder and Kahlua.

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2022-05-01T07:00:00.0000000Z

2022-05-01T07:00:00.0000000Z

https://manilabulletin.pressreader.com/article/282239489240559

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