Mariela and George were friends with Global Gourmet’s Chef de Cuisine, Michelle Kohm, so when they announced their engagement at a dinner party at her home she immediately connected them with me. After my first conversation with Mariela I knew I wanted to work with her for her October wedding at the stunning California Academy of Sciences and was hoping she would select us for her wedding. She is a very upbeat, hilarious woman who had a very beautiful vision of what she wanted for her wedding.


After our tasting where Michelle pulled out all the stops (of course!) they confirmed with us and the planning begun. Mariela wanted to create a lot of the items herself, so she hand painted little pots that sat on each place setting and along with many other touches. One of my favorite creative ideas she had was to use wrapping paper as a runner down the head table. It looked amazing and was very cost-effective!


For their menu they wanted comfort foods to appeal to George’s Southern family, and Cuban inspired dishes to represent Mariela’s family. For example, two of the passed hors d’oeuvres they offered were Cuban Yellowfin Tuna Ceviche with Fufu in Sesame Cone along with Crispy Fried Chicken atop a Buttermilk Waffle Bite with Sausage Gravy and Maple Syrup. For their entree guests enjoyed one of my personal favorites: Whole Grain Mustard Glazed Chicken with Fried Green Tomatoes, Pickled Fennel Remoulade, Smoked Gouda Grits and Polebean Slaw.

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The ended their night with a beautiful cake from Susie Cakes and our Pastry Chef’s famous Strawberry Shortcake with Chantilly Crème. Mariela and George were a pleasure to work with and we wish them a lifetime of happiness!

Thank you to Bustle & Twine Photography, Downey Street Events for coordination and Angella Floral Arts for florals.