From courtship to the courtyard - Weekend

From courtship to the courtyard

By Cassandra C. Poculan
Photos: Contributed

 

IMAGINE marrying the man or woman of your dreams and in the City of Love, no less. Iloilo’s well-heeled gathered last October 20 at the Courtyard by Marriott to witness its first bridal fashion show. The only international hotel in Western Visayas and the first ever Courtyard by Marriott brand in the Philippines staged the sought-after show that used to take place only in Manila Marriott Hotel.

Through four top designers’ vivid visions of how today’s bride should look on her wedding day, models sashayed along the runway wearing the dreamy creations of Jun Escario, Michael Leyva, Francis Libiran, and Iloilo’s very own Aisha Peñalosa. Frocks made of tulle, satin, and even piña fabric elicited exclamations of praise and approval from the audience.

Aisha Peñalosa

Guests also got a glimpse of what it’s like to tie the knot at the Courtyard which boasts smart and opulent spaces of over 3,000 square feet and glorious high ceilings at 14 feet. It can accommodate up to 200 guests with ample space for a dance floor and a grand foyer where cocktails or a buffet spread can be set up.

Michael Leyva

Its modern chic design with warm hues is already a sight to behold but when bedecked according to a couple’s theme of choice, one can see why the Courtyard is the ultimate wedding venue. The grand ballroom can be divided into four breakout areas and function rooms that can cater to the size of your event, each with a soundproof partitioning system. Built-in LCD projectores with 4,500 lumens, high-definition surround sound audio system, and adjustable lighting control pads are readily available for your big day.

Jun Escario
Francis Libiran

Not only was the night a feast for the eyes, it was also a treat for the taste buds. Further cementing the Courtyard’s commitment to making your dream wedding a reality, the hotel’s culinary team headed by executive chef Chachpol Suaisom prepared some of their sweet and savory masterpieces such as the chicken vol-au-vent, marinated salmon with dill cream cheese pancake, grilled beef salad with lemon dressing and fresh herbs, grilled tofu skewers with peanut sauce, shrimp thermidor with Cajun brioche, and slow roasted beef with a variety of sauces. Libations were in the form of cosmopolitans, margaritas, Obikwa Merlot, and Lindeman’s Sauvignon Blanc Chardonnay.

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