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Romance
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Real Wedding: The Upper Crust
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"For many months, we talked about getting married. I knew I didn’t want a diamond that could have come from bloodshed, otherwise known as a blood diamond. So, we ended up picking out an emerald band. While meeting for lunch at a French bistro uptown, Bertrand came in with the ring and surprised me. I immediately put it on, in total disbelief that we were engaged, for real!
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"Bertrand is from Peru and I grew up in both Colombia and Canada. We came to New York because we loved that we could see genuine Argentine tango in the afternoon, eat Korean at night, then get up the next day for dumplings in Chinatown and an opera at the Met.
"We wanted our wedding to reflect our love of New York City. Dan Fehlig of The Upper Crust was open to that idea. It was important that our guests, some who flew from Zurich, Paris, Bogota, and Los Angeles, be able to mingle and get to know each other.
"Everything on our wedding day went as planned. We had food stations representing our different heritages and those of our guests. The French station included confit of duck, terrine of foie gras with country pâte and saucison sec, and asparagus vinaigrette.
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"At the American station they served Creole spiced crab cakes, clam chowder, lobster stew, and maple-glazed salmon.
Paula Kling & Bertrand DelgadoPlanner: Dan Fehlig-The Upper Crust ‘91’ Horatio/The Upper Crust |
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"The Peruvian station included grilled flank steak with lomo saltado sauce, pappas huancaina, a blue potato salad with aged vinegar and herbs, and plantain chips. Finally, we had an Indian table with lamb vindaloo, chicken tikka with yogurt and tandoori marinade, and vegetarian samosas with curry dip.
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"Our favorite was the dessert, which included espresso chocolate squares, apple empanadas, maple cheesecake tarts, and cotton candy.
"When I look at our wedding photos, I see now how happy everyone was that day. Many guests have told us it was the best wedding they have been to because it was laid-back, and had such a diversity of guests and of foods. That meant so much to us."
