Jun 12
Once the ballroom doors opened, guests were escorted into a glamorous room of bold pinks. The seven-piece band was already in full swing and servers waited attentively.
After a boisterous Hora and emotional toasts, guests were introduced to The Parker’s culinary expertise. Guests dined on mushroom napoleon, Mesclun greens and fresh raspberries served from a coconut shell, and a choice of Chilean sea bass or Filet of beef.
Once again, Jenifer’s sense of playfulness came out when in lieu of a wedding cake she offered guests mini cupcakes, pink delights with tangerine flowers. A Sunday brunch was the perfect end to their festive weekend.
