Bride and Groom: Carrie and Robert
How the couple met
Carrie used to drive by this one mechanic shop all the time, and began having issues with her car. So one day she decided to stop in and happened to met Robert by chance as he was the first person in that morning. They flirted for hours, before he finally took the car in for repair. After that they continued to date and 5 years later were engaged. They had a 2 year engagement, due to work and craziness that is life in general.
Once Carrie began to look for wedding venues, she thought she was set on a hotel venue up north, but once she went for an official walk through, she immediately decided to look elsewhere. Knowing th
ey had a lot of family coming in from out of town they decided to find a unique space, and through an internet search she found the Miami Seaquarium. It was indeed a very unique venue and she thought we must check it out! Once at the space, they fell in LOVE with Sunset Cove the venue adjacent to Miami Seaquarium and the incredible skyline backdrop, right away she knew this was the place for them!
The venue director at Sunset Cove put them in touch with myself, Sandra Perez an Event Specialist with Bill Hansen Catering, and we had an immediate connection. For the next 6 months, we had many meetings, phone calls and emails, to work on the details of planning their dream wedding. In conjunction with many of our incredible vendor partners, we were able to execute a flawless Wedding for this incredible couple.
We want to send our Best Wishes to the new Mr. and Mrs. on their Happily Ever After!
Style of the Wedding
Location of Wedding and description of location
Sunset Cove, Miami Seaquarium. Gated location with wide unobstructed sweeping sunset water and city views. Sought after nighttime location for amazing views of the Miami waterfront skyline.
Couple photos are from Boogietek Photo+Cinema
By Bill Hansen Catering
Specialty Welcome Drinks
Passion Fruit Caipiroskas
Butler Passed Hors D’Oeuvres
Swordfish Kebobs with Grilled Red Peppers, Red Onions, and Mushroom Caps with a Lime Glaze
Shrimp Escabiche on a Crispy Tostone with Avocado and Micro Cilantro
Jumbo Lump Crab Cake with Mango Salsa and Fresh Diced Avocado
Herb Panko Crusted Butterflied Shrimp with Caper Butter
Smoked Duck Potstickers with Lime-Chili Plum Sauce
Grilled Chicken Taquitos with Florida Avocado
Smoke and Fire Beef Kebabs Topped with Basil Horseradish Sauce
Skewered “Caprese” Salad with Mozzarella, Basil and a Cherry Tomato
Tender Baby Arugula with Balsamic Marinated Artichokes, Homestead Heirloom Tomatoes & Balsamic Vinaigrette
Island Spiced Florida Snapper with Fresh Mango Salsa
Roasted Filet Mignon with Ragu of Mushrooms and Nicoise Olives
with Roasted Baby Red Skin Potatoes with Fresh Basil Butter and Bouquet of Baby Carrots and Baby Green Beans