Aldrich De Villa-Ada Atotubo
Don Bosco
Manila Polo Club
It has been quite sometime since my last blog. I was out of the country for some rest and recreation. And now, I am back.



The bride got dressed at their Spanish-inspired casa in Parañaque. 
Madge Lejano of The Make Up Studio prettified Ada who stood out in a Parrish Espiritu Carlos bridal masterpiece of a gossamer gown in offwhite French Chantilly lace with tulled hemline. Ada’s female entourage wore custom flowy chiffon gowns in mango yellow also by Parrish. Each gown was accentuated with burnt orange and brown rope embellishments. 





The female principal sponsors were provided with more than sufficient clothing material which created a unified look in their fine apparel.
The aisle of Don Bosco Church was lined with white floral arrangements tucked neatly on gold cone-shaped tin cans which were transferred promptly to the reception venue after the couple’s recessional. 
At the registration table, guests eagerly scoured through individually packed cracker nuts sealed with a decorated paper containing their seat assignments. The line, “Nuts About You,” (pun intended) was placed together with the escort cards. 

While waiting for the newlyweds to arrive, guests were treated to a musical extravaganza courtesy of Sound Salad. Shortly after, the couple made a grand entrance into the main dining hall of Manila Club festooned with monochromatic yellow flowers that enhanced the bronze damask table linens and champagne Tiffany chairs. 
The bride personally designed the wish cards distributed during the dinner. Guests gamely answered questions printed on these wish cards: “Who made the first move? “Who has the final say in everything?” “Do you think it was love at first sight?”
Napkin holders in yellow and amber tones personally handcrafted by the bride’s aunt, Gwen Garcia, added texture to the long presidential table. 
Warm, yellow light emanated from candle holders made by the bride from glittered ribbons, double-sided tape and regular drinking glass.
Since the couple were student sweethearts in CSA, they playfully named the guest tables “Nursery,” “Kinder,” Grade 1,” “Second Year,” and so on.
The bride and groom cut one of the four satellite light butter cream cakes with caramel filling from Estrel’s Bakeshop. The cakes reflected the same lace pattern from the invitations.
Cristina Canada-Lazo emceed the night’s programme which had fun games for the single men and women and was culminated with a special dance number by the newlyweds.





Until the very end of the evening reception, Ada and Aldrich simply radiated with much and real honest-to-goodness happiness which, for me, is the most beautiful element of any wedding.
Me with Madge, Tetta and Oly
Me with designer, Parrish Espiritu-Carlos
Ada and Aldrich with the team from Events! Events!

My immediate family






Dadang’s vision of something elegant but simple materialized beautifully throughout the wedding. Set in November, the event took on a “Thanksgiving Day” theme with Dadang opting for orange, plum and green as her wedding colors. All the printed materials—from the escort cards, programme cards and invitations—used maple leaf icons.
The exquisite wedding gown, masterfully conceptualized by celebrated fashion designer, Patis Tesoro (who happens to be the groom’s aunt) featured multi-colored appliqués delicately attached piece by piece on off-white silk chiffon. The bride was made radiant by Cathy Cantada. 


Before leaving for the church, the couple, going against tradition, had their formal portraits taken by David Hanson at the lobby of Shangri-La Makati. Indeed, there was never a dull moment with this laid-back couple. 


Both food lovers, Dan and Dadang were incessant and meticulous in searching for and choosing the best food to serve their 300 plus guests. The Plaza, having catered to many of the Tesoro’s family functions, was the unanimous choice. Not to be excluded was the perennially famous ham which made The Plaza a household name. The scrumptious first courses, entrees and side dishes included Prawns Bellevue; Mesclun Salad with Ceasar’s Dressing and Light Balsamic Vinaigrette; Crème Dory Meunire with Tomato Basil Salsa and Caper Butter Sauce; Roast Beef; Whole Roast Turkey with Apple, Prune and Chestnut Gravy; Boiled Corned Beef with Vegetables and Horseradish Cream; Canneloni with Mushroom; and Spaghettini with Sundried Tomato.
A special dessert spread laid out by Juddah Liu of Costa Brava featured classic dessert confections—food for the gods, chocolate eclairs, tocino del cielo, lemon squares, sugar-free apple pie, caramel cake, nelusco, and white birthday cake. She also prepared a tower of soft butter chiffon cupcakes given as souvenirs for the wedding guests. 
The unique table centerpieces by Tony Padilla jibed perfectly with the “thanksgiving” motif complete with real palay stalks and fruits. Complementing the table centerpieces were dried maple leaves overlaid in sparkling gold, red and orange glitters.
The night resonated with wonderful speeches by the maid of honor, Rawn Lopez and the best man, Dave Zuniga. Capping the program was the couple’s first dance which led to an evening of fun, music and merrymaking. 

Truly, Dan and Dadang, your wedding was a blast!