For foodies Laura Goodman and Joe Jacobs of Chicago — she is the publisher of a dining magazine and he is a founding partner of an online food site — every detail of their October 2010 celebration at The Ritz-Carlton, Laguna Niguel captured the “polished beach wedding” style they envisioned.
According to the bride and groom, exchanging vows on a bluff overlooking the ocean and dancing to a string quartet with the French doors of their reception open to the sea are memories that will last forever.
Every detail of the celebration was exquisite, including the bridal party’s bouquets of white roses.
The unforgettable tastes of the day that their guests and family are still talking about are detailed in this elegant menu. “I could not believe the dinner,” says Laura. The menu featured steak, seared rare tuna and lamb chops.
The almond wedding cake with Bavarian chocolate and hazelnut crunch, sprinkled with brown sugar to resemble sand, was the dramatic finale. “It was like they created a beach on the plate,” Laura says. A delicious one, of course.
Helping to make the dreams of brides and grooms come to life is one of the unique joys of property special events manager Eryin Choi. “It was a really special wedding,” says Choi.