Meet Brandy & John, a sweet sweet couple from St. Louis. They met through work and started out as friends, but one eventful morning, Brandy woke up and told herself, ‘I’m in love with that guy.’ And so their story started, discovering their love for good food & wine, sweet kisses, and their now 3-year old boxer Ellie. Some precious moments really stick in your mind – for Brandy, that was seeing John on one knee, in his stonewashed jacket and tight rolled jeans, asking for her hand in marriage. This fashionable outfit wasn’t just chosen for the proposal – they were headed to an 80’s Christmas party, which turned out to be yet another surprise! All of their friends and family awaited, to celebrate Brandy’s 30th Birthday and their engagement. John is a quiet guy, but boy, can he knock her socks off!!
Brandy & John’s wedding was a real treat for us because they began the day at Dreams Palm Beach (our wedding resort!) and then brought their loved ones to Jellyfish for an amazing dinner & celebration. As always, Mayte did an unbelievable job – but this decor in particular made my jaw drop! I swear, she is getting craftier and craftier. No one can do purple & peacock feathers like this woman can (among endless other things of course)!
Pastor Rick York (also our favourite, just sayin’) carried everyone to some happy tears AND joyous laughter. I mentioned Brandy & John were foodies, right? Just wait till you see the dinner images below. It’s making my mouth water as I type. Scroll down for Mayte’s special secret below!
Brandy & John – many happy years to you! Rob was sad he forgot to wear his St. Louis hat for you guys 🙂 Lots of love, K+R.
So, here’s warm bread with an oil-vinegar-parmesan dip, arugula shrimp salad, STUNNING lobster & sauteed vegetables, rich seafood pasta, and traditional flan with fresh fruit. We’ve eaten at many many places – and lobster at Jellyfish remains the most succulent lobster EVER. Hands down. Are you ready for that secret? Fresh, locally caught lobster, grilled to perfection over open flame, finished with Mayte’s signature champagne butter sauce. BAM! (She only told me how to make it after we’ve been shooting weddings & moaning over the sauce for 9 months, haha!)
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