a gourmet's delight
Public Relations executive
Catherine Arthur knows how
to accentuate the positive, so it
was no surprise that her wedding to
banker Demetrios Anifantis this year began with
a focus on a lovely spring setting featuring exceptional
cuisine.
After exchanging vows at the Assumption
Greek Orthodox Church, the couple celebrated
outdoors at the CopperWynd Resort.
Says Catherine, “Since the weather here in
Arizona is so beautiful, especially in spring, we
didn’t want to keep our reception and our guests in
a big, dark ballroom. We wanted our entire party
outside—in a very romantic, intimate setting.”
A cocktail party took place on the balcony, affording
sweeping panoramic views above Fountain
Hills. As guests arrived, they were greeted just
inside the doors by wait staff offering white and
red wine as well as the couple’s signature “blushing
bride” martini (Ruby Red Absolut, pink grapefruit
juice, and a pink grapefruit twist). Guests noshed
on jumbo shrimp cocktail, coconut-crusted lobster
tails with a pineapple dipping sauce, spanikopita in
a fluffy phyllo pastry, and brie on toasted crostini.
The scene was set with bright floral centerpieces
and romantic candlelight.
As the sunset lit up the brilliant pink and
purple sky, it was time to move onto the soft, green
grass for the reception. The white lights illuminating
from the trees, the dimly lit candles on each
table, the standing candelabra, and the glowing
fireplaces provided an intimate ambience for the
celebration. Once everyone finished dining on
Greek salads, they were served pan-seared salmon
with mango relish, and tenderloin with a veal
cabernet sauce.
After a bit of dancing, it was time to cut into the
carefully crafted three-tiered wedding cake—a delectable
concoction of red velvet (made a pale shade of
pink instead to match the bridesmaid dresses) with
a layer of vanilla Bavarian crème and fresh strawberries,
all underneath a smooth layer of fondant. The
base of each layer was wrapped with a pale pink ribbon;
the cake was topped off with a cluster of pink
roses. After the wedding cake, chocolate covered
strawberries, tea, and coffee, it was time to dance
the night away... under the stars.
Location:
CopperWynd Resort
Photographer:
Rebecca Bouck Photography
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