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A number of celebrity weddings happened in 2014, but nothing as grand and lavish as Dingdong Dantes and Marian Rivera’s on Dec 30. The marriage of was tagged as a “royal wedding” and in many aspects, it did seem and feel like one.
Reception: SM Arena was splashed in red with flowers beautifully styled by Gideon Hermosa. Modern buhay kubos hung from the ceiling, and an elevated canopy glowed from the center of the room and housed the couple of the hour throughout the momentous night. It was a collaborative effort, with the production design spearheaded by Gino Gonzales, creative direction by Noel Manapat, and the event organized by Teena Barretto.
Catering: Also stepping up to her role is Margarita Forés who was in charge of providing the cocktails and sit-down dinner during the reception. Serving a Filipino and Spanish-inspired five-course meal to over a thousand wedding guests was such a big feat, but none her team couldn’t handle. If anything, it only reinforced her company’s status as the country’s top catering company. Here’s a peek into what everyone, including the lovely couple and VIPs, indulged in that night.
First course: The dinner kicked off with a steaming bowl of sinigang na hipon (Marian reportedly likes to cook her own version for Dingdong).
Second course: Salad of organic greens, pancit-pancitan, alubati flowers, Tagaytay red wine tomatoes, jamon iberico crisps, and a drizzling of good quality olive oil and guava jelly vinaigrette.
Main course: The pan-seared sea bass topped with saffron rouille was served with a mound of seafood paella. It arrived on the table in a tampipi marked with the couple’s initials.
Main course: The braised and grilled US angus short ribs was a hit across the room. It came bathed in a balsamic adobo sauce, and accompanied by roasted red and yellow bell peppers, creamy potato mash, and atsara with nata de coco.
Dessert: The dessert plate was composed of two items: Cibo’s bestselling tiramisu argellanas con dulce de leche and leche flan that’s inspired by Marian’s grandmother.
(Photos: Anthony Prudencio) This story first appeared on Coconuts Manila website.
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