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A Foodie Wedding On Ward's Island

  |   By Nikki Van Vugt

A Vintage Country Wedding With Culinary Inspired Details12

Jennifer and Matthew's guests were welcomed in style by champagne freezies, made by the groom who is a chef, as they stepped off the ferry boat that transported them from Toronto's downtown to nearby Ward's Island. "For us, Ward’s Island feels miles away from Toronto, it almost felt as if we were having a destination wedding there," shares Jennifer.

Upon arrival, guests were invited to board a private trolley that the couple called the 'Wedding Express,' which headed to the church where the ceremony was to take place.

After the ceremony the guests were escorted back to the Ward's Island Clubhouse for the reception. "At the reception our guests enjoyed drinks, including a signature cocktail we named 'Double Happiness,' which was made of sake, cranberry and orange, as well as an array of hors d'oeuvres," says Jennifer.

Once the wedding party arrived, a three-course dinner was served, with each dish prepared by a different chef from Toronto including the groom. The party carried late into the night with dancing and late night snacks. "At around 11pm we served a whole roasted pig and set up a self-serve taco bar custom prepared by Chef Steve Gonzales of Toronto’s Valdez," says the bride.

Jennifer Lee and Matthew Sullivan, July 11, 2014, Toronto, Ontario.

Photos courtesy of Robbie Purdon.

Vendors Ceremony location: St. Andrew by-the-lake Church
Reception location: Ward's Island Clubhouse
Bridal gown: Barbra Allin from Becker's Bridal
Bridal party ttire: Alfred Sung from White Toronto Groom's tux: Freeman Formals
Cake: Chef Carlo Lazzarino Caterer: Daniel et Daniel
Favours: Chef Sean Usher Wedding planner: Jake Curl from Daniel et Daniel
Bride's hair and makeup: Wendy Roung at Plutino
Bridesmaids' hair and makeup: Ashley Readings
Flowers: Rita Higgins from Anu Green Designs
Stationery: Custom design by Ryan Johnson

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This article was originally published on Apr 09, 2015
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