Celine and Paul were Jackson Huang’s very first wedding clients ten years ago. Now living in Halifax, they celebrated their 10th anniversary by flying to Toronto for the Coldplay concert and a commemorative shoot with Jackson at the Distillery District.
Adrienne and her bridal party chose to enjoy their wedding day preparations at the Ikonica studio over getting ready at a hotel. Our centrally located, 3000 sq. ft fashion and commercial photography studio provides an ideal, fun and relaxed environment which features wardrobe facilities, makeup and hair area, and an iPod compatible sound system. Large windows offer the perfect light, and there are multiple areas for shooting. Please contact us for more details or to book the Ikonica studio as your getting ready location.
The lush, natural simplicity of Sarah’s family farm set the tone for her wedding to Robert on June 21, 2008. Tall wooden columns adorned with peonies and evergreen boughs led the way to the ceremony which was set within a giant white tent situated beside a river.
Décor designer William Fulghum of Church Street Flowers used lucite panels suspended from the ceiling, hundreds of candles, soft white carpeting and five thousand white peonies to create a lavish white haven for the dinner reception. He worked with Melissa Haggerty of Spectacular Spectacular, who helped plan and coordinate the day.
Sarah and Robert’s wedding was the Canadian Wedding Industry Award’s 2008 ‘Wedding of the Year’ winner. Pick up the Summer/Fall 09 edition of WedLuxe Magazine to see more or view the article online.
For their decadent, black tie wedding on June 27, 2008, Graydon Hall was transformed into a garden wonderland. Nicole, Managing Director of Graydon Hall Manor and also co-owner of Couture Cuisine, shared in the planning with Adam to ensure it was deeply personal to them both. Inspiration for the coral-colored palette came from a piece of Japanese paper Nicole discovered at a stationary shop. Following the ceremony in the main garden, guests moved into the dining tent where chef Arpi Magyar treated all to an amazingly luscious dinner. For dessert, a spectacular ice cream sundae by Ice Culture was presented in a hand-carved ice goblet topped with a 24-inch sparkler. For more details, see the article in the Summer/Fall 09 issue of WedLuxe Magazine.