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Jenefer Swede & Anthony Brown | September 4, 2005 | San Francisco, CA |
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SITES & VENDORS |
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CEREMONY LOCATION
The Fairmont Hotel
San Francisco, CA
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| RECEPTION LOCATION
The Fairmont Hotel
San Francisco, CA | | | | | | PHOTOGRAPHER
Michelle Walker Photography
Oakland, CA | | | | | | EVENT COORDINATOR
Rebecca Reategui Wedding & Special Events
San Francisco, CA | | | | | | WEDDING STATIONERY
Peculiar Pair Press for Union Street Papery
San Francisco, CA | | | | |
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THEIR STORY |
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| HOW THEY MET
Jenefer and Anthony met during Jenefer's second year at UC Berkeley. She started noticing the same guy on a daily basis | | | | THE GOWN
Jenefer wore a strapless, satin, full-skirted gown with embroidered detailing in a silver thread on the bodice and sweeping train applique. | | | | THE THEME
Because Jenefer grew up in Morocco, the couple thought it would be fun to celebrate her roots by weaving various elements into the ceremony and reception. Bright, warm colors were the foundation for Moroccan theme.
Moroccan-style elements were used throughout including on the ceremony table where Moroccan tea cups were used for wine and on the outdoor tables where antique lanters were scattered throughout.
Additional elements included tables named after Moroccan cities and favors of Moroccan mini tagines at each place setting for guests to take home. | | | | THE MENU
A four-course dinner of Moroccan specialties was served.
Hors d'oeuvres
Wild Mushrooms and Manouri Cheese in Phyllo, Kumquat enriched Lam Brochettes, Seared Beef with a Pine Nut Currant Dipping Sauce.
Entrees
Bastilla - Saffron braised chicken anad spiced almonds beautifully presented in a baked phyllo cup, dusted with powdered sugar and cinnamon.
Berber Vegetable Tagine - A melange of vegetables in a saffron-infused ginger broth with couscous Moroccan Mint Tea. | | | | HONEYMOON DESTINATION
Morocco | | |
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Checklist
