Words SHAHARAINE P. ABDULLAH | Photography ADRIAN ARDIENTE | Event Styling RANDY LAZARO | Cake AUDREY’S PASTRIES (Outdoor) and CAMS GABRIEL of SUGARCREST (indoor) | Plates SHOP RENT GALA | Venue and Food TWIN LAKES HOTEL, BATANGAS | Special thanks to ROWENA RELUCIO-SAMONTE of Twin Lakes Hotel
It’s rare to find a place that combines nature’s bounty with the comforts of a luxury hotel, but the case of Twin Lakes Hotel proves the old adage that, indeed, “good things come in twos.”
Like its name suggests, the Twin Lakes Hotel’s ridge-top location rewards its guests with two majestic views, that of the Lake Taal and the famed Taal Volcano, amidst verdant rolling hills.
More than just a scenic retreat, however, the luxurious European-style hotel also boasts having its own shopping village, as well as the country’s first and only community vineyard, where guests can pick grapes.
Similar to its architecture, unparalleled views, world-class cuisine and fine wines, the unique hotel experience offered by Twin Lakes is akin to being transported to another place like Tuscany, where stunning landscapes and gastronomic delights reign supreme.
Inspired by the bounty of Mediterranean living, event stylist Randy Lazaro created two setups that celebrate the sun-dappled fields of Tuscany, as well as the Italians’ penchant for tradition.
For the outdoor setup, Lazaro paid homage to quintessential al fresco dining with a charming setting under a lemon tree, reminiscent of the lemon groves of the Amalfi region in Italy.
A lone principal table capped in a soft chambray blue tablecloth serves as the main area, accompanied by gray chairs with white cushions.
The centerpiece is composed of flower bouquets made up of cobalt Delphiniums, white Ecuadorian roses, Gypsophilas, Wonder Whites, Misty flowers, and Eucalyptus leaves that cascade down one side in a floral arrangement. Blue glass vases filled with lemons are scattered amongst the flowers, along with tea lights in cerulean glass votive candle holders and woven baskets of assorted breads, accompanied by bottles of olive oil.
An aged decorative bust of an Italian female sculpture, as well as a white stone scalloped bowl filled with lemons serve as added table accoutrements.
The blue and white color scheme extends to the tableware, which features nautical striped dishes paired with white charger plates with scalloped edges, courtesy of Shop Rent Gala. For a touch of whimsy, Lazaro picked a blue-and-white Thai elephant pattern for the fabric of the table napkins. Gold cutlery and blue glass water goblets and wine glasses completed the rest of the tablescape.
The outdoor wedding cake, courtesy of Audrey’s Pastries, is “an all edible semi-naked cake, made with different flavor choices per tier and decorated with a mix of fresh foliage, candied oranges, Carnations and hand-made blueberries and tangerine Eryngiums.”
For the indoor setup, Lazaro designed a classic, all-white bridal reception area as a nod to the Italians’ timeless style and traditional values.
Sporting a predominantly floral theme, Lazaro’s indoor setup is an explosion of flowers in varying shades of white.
The backdrop is a constructed arch featuring a massive cut-out of roses framed with white flower arrangements and flanked by several white pillars and flower trees.
A textured white tablecloth is draped on the long principal table, which is paired with acrylic Bella chairs.
The regal centerpiece is made up of bouquets of white Ecuadorian Roses and Gypsophilas in glass vases, cascading in a pearly floral arrangement to the floor on one side.
For mood lighting, towering glass candelabras with teardrop crystal accents are interspersed between the flowers, along with tea lights in vintage and star-adorned votive glass candle holders.
The dishware, courtesy of Shop Rent Gala, is composed of a floral-shaped, triple-layered porcelain set with gold cutlery, wine glasses and ivory table napkins.
The delectable wedding fare was prepared by Chef Victor Barangan of Twin Lakes Hotel. Chef Barangan prepared two sets of menus, both sumptuous and pleasing to the palate.
As seen in Wedding Essentials Volume 17 Issue 2