Jessica Lee and Bobby Jae Chun left their Maryland surroundings for a destination wedding filled with sun, sand, and sea. Their July 16, 2011, nuptials in Turks and Caicos were sleek and modern with a healthy dose of tropical flair. Taking their cue from the remarkable setting, the duet peppered their dreamy Caribbean fete with some DIY touches.
The Gansevoort Turks and Caicos initially surfaced as a honeymoon option for the couple. But when some of Jessica and Bobby's friends joked about wanting to go there, too, they quickly decided to make it the wedding location instead. Friends and family, 28 in total, traveled to the island for a weekend to remember.
Jessica and Bobby sent a small box with a Turks and Caicos travel book and a personalized luggage tag (from Etsy vendor Of the Fountain) to each guest to thank them for making the trip. The box was lined with a cabana stripe pattern that was used on all of their stationery elements.
Jessica's sister, Suann Song, of Simplesong Design, created all of the paper elements.
The 15-inch by 5-inch invitation suite introduced aqua into the color palette. A response postcard, attached to the bottom with a perforated edge, was easy for guests to tear off and mail in. The envelope was lined with their signature stripe (first seen on the prewelcome box) and featured the couple's initials and wedding date.
Jessica and Bobby Jae wanted their guests to not only witness the ceremony but be active participants. They asked each one to share a piece of advice after the vows and rings were exchanged. The words of wisdom ranged from the traditional ("Never go to sleep angry") to the surprising ("In the words of the classic film 'White Men Can't Jump,' 'Listen to the woman'").
A striped menu outlined the three-course meal: house salad; blackened mahimahi with peas and rice, mango sauce, and spinach, or steak bearnaise with string beans and potato puree; and profiteroles with vanilla ice cream and chocolate sauce. Wedding cake was served too.
The hotel's restaurant, Bagatelle Bistrot, prepared the night's cuisine.
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