Posted by Matthew Robbins, Contributor
Happy New Year, everyone! Last year was a whirlwind of wonderful weddings, so it's nice to look back at these events and share some of these special moments with you now that I have a little perspective. I'm so lucky to work with so many talented and inspired clients, like Pauline Zee and Dean Yasharian, who were married last October in New York City at The Harold Pratt House.
The first time I met Pauline, I knew instantly we would love working together. She's a designer for Anna Sui, and I was so excited to learn that she would be designing her own wedding gown and bridesmaids dresses! In fact, every element in the wedding was personalized. Her invitation suite was designed by one of her (graphic designer) bridesmaids, and Dean, Chef de Cuisine at Bar Boulud, worked closely with many of his chef friends to create an incredible dining experience for their guests.
To make things even more personal, the bride's shoes were designed by one of her talented bridesmaids who just happens to be a great shoe designer! It was such a pleasure working with a creative couple like Pauline and Dean, and I was truly inspired by their commitment to their crafts, careers, and passions: food and fashion. They used their own style tovery beautiful wedding an extraordinary, exquisite and absolutely unique event!
The program, which was inspired by the save the date card, also nods to the couple's shared passions--food and fashion--with the pincushion and the chef's knife!
The dress was designed by the bride herself. The hand beading and embroidery required 800 hours of work and over 20 artisans, who just happened to be work contacts--it pays to work in fashion! I love the chiffon "petals" covering the dress. It was exquisite!
Pauline incorporated details from her own gown to embellishment her bridesmaids dresses.
Much of the amazing food was created by many of Dean's dear friends and colleagues. Some of the highlights:
1. Smoked Australian king fish with candy floss,
(from Executive Chef Markus Glocker of Restaurant Gordon Ramsay)
2. Beurre blanc poached lobster with gingerbread crumble, roasted Brussels sprouts, butternut squash, confit duck, and sauce Americaine (from Executive Chef
3. Duo of beef - braised short ribs and roasted dry-aged rib eye with black garlic pomme dauphine, mushroom fricasee, and spinach subrics (from Sous Chef
4. Pomme d’Amour - “Apple of Love”- Caramel glazed apple with rosemary pearls and fromage blanc (from Executive Pastry Chef Ghaya Olivera of Bar Boulud)
Pauline and Dean really wanted the wedding to be as DIY as possible, but they worked hard to make sure everything had a very polished, sophisticated look. I was so inspired by how much they relied on their own talents and the talents of friends and family to customize their wedding with really exquisite details.
All photos by Ben Frasier and Laura Miller of Weddings By Two.
tuned--next week I'll share more of the chic and elegant DIY highlights
from Pauline and Dean's wedding along with some other design and décor