From the very start, our groom Jan Carlo preferred an assortment of deeply-Filipino dishes, and a fun, mala-Pinoy Fiesta styling, for his wedding reception.
So here we go! We started off with cocktails of his favorite markara barbeque, isaw, and shanghai. Guests enjoyed steaming hot sinanglao as they get seated. The buffet is an embodiment of Jan Carlo’s and Emery’s loyalty to our Filipino cuisine: Beef Kaldereta, Native Lechon Baboy, Adobong Liempo sa Gata, Boneless Bangus in Oil, Chicken Bicol Express, Pinakbet, and Pancit Canton with Quail Eggs. I didn’t realize quail eggs could be a knockout in a wedding reception: kids and adults alike come and say, “dumawat nak mampay dayta itlog pugo nakong.”
Before the night heavens drizzled upon us, tummies were happy to have yemas, masapudrida, sorbetes de Paoay, and thin, crisps, hot turon nga saba.
Thank you and congratulations again, our dear Jan Carlo and Emery Keith! 💕💕
Venue: Sitio Remedios, Currimao
Styling and Cake: Kit Katrina Valera Mandac of Ava's
Catering: Team Chef Peter Nic Rodriguez of Rufino's/Bistro Candon
Coordination: Mara Salvador Manuel
