Kay Calpo and Rey Lugtu celebrated their union with the promise of time and ethos at the beautiful garden of Antonio’s in Tagaytay City—with Court of Appeals Associate Justice Leoncia Dimagiba officiating the civil rites.
Kay, who is based in Singapore, works in Tata Communications as head of media and entertainment space for Asia Pacific. Rey is a veteran in the ICT industry who also writes a business column and teaches in De La Salle University Graduate School of Business. Together they form an incredible partnership from what I could see.
The ceremony started with gathering words inspired by Mark Twain followed by a reading that was adapted from Paul North. Jimmy Cabangis came next with a well-written piece on Divine Love, and how each of us have our own predestined Twin Flame, whether in this life or the next.
There was a slight drizzle early afternoon prior to the wedding but the good omen that was happened once the newlyweds signed their registry—the drizzle came back, albeit for a short time, leaving the guests nonetheless awed by how Mother Nature gave Her own blessing.
What was truly endearing for me was how the couple called on those guests who had celebrated their birthdays during the week prior to their wedding and gave them delicious cakes made by Joyce of The Delightful Miss Joyce. I celebrated my birthday on the day itself, and it was such an endearing moment to have my cake and have all of them wish me a happy one. The couple really shared their celebration to and with the rest of us, much to our enjoyment.
Once again to my dear newlyweds and inaanak, Kay and Rey, congratulations and best wishes to you both on this new chapter in your lives!
Meanwhile, exquisite dishes created at the interactive open kitchen of Marco Polo Ortigas, Manila’s Cucina restaurant were featured at “A Night with Cadet d’Oc” held recently at the five-star hotel.
The food and wine pairing had executive Chef Lluis Cantons Pesarrodona describing each plate that was brought out as Titania Wine Cellar Inc. chairman Tita Trillo acquainted the guests with the important wines from the estates of Baron Philippe de Rothschild in France that accompanied each dish. A live cooking demonstration of Executive Chef Pesarrodona’s “Best Paella in Town” that included Selva Shrimp, a brand of premium-quality black tiger prawns naturally raised in mangrove forests, among its special ingredients was much appreciated by the audience.
The genial Marco Polo Ortigas, Manila’s director of Restaurants, Bars & Events Mirko De Giorgi and super-efficient director of marketing communications Judith Los Baños made sure the cocktail and dinner event went as planned.