Real Weddings

Couple transports guests to Mediterranean villa with elegant Dallas wedding

Real Weddings

Couple transports guests to Mediterranean villa with elegant Dallas wedding

Rachael and Sargon Daniel were married on July 1, 2017.Photo by John Cain Photography
John Cain Photography captured the event.Photo by John Cain Photography
The bride hoped to "transport guests to a Mediterranean villa."Photo by John Cain Photography
David Kimmel Design oversaw the floral design.Photo by John Cain Photography
The groom gifted his attendants with personalized pocket knives.Photo by John Cain Photography
Event planner Julian Leaver helped bring the couple's vision to life.Photo by John Cain Photography
The reception was held at Union Station in downtown Dallas.Photo by John Cain Photography
Lighting and floral design helped to create an intimate atmosphere.Photo by John Cain Photography
Fresh herbs and citrus were incorporated throughout, nodding to the bride and groom's respective Lebanese and Assyrian heritages.Photo by John Cain Photography
The citrus incorporated into decor also scented the space.Photo by John Cain Photography
A hookah lounge was installed on the terrace.Photo by John Cain Photography
Cakes were created by Fancy Cakes by Lauren.Photo by John Cain Photography
The couple oped for a palette of green and white for the reception.Photo by John Cain Photography
Lemons added a lively touch of decor.Photo by John Cain Photography
Lounge areas were placed throughout to keep guests comfortable.Photo by John Cain Photography
The bride and groom prepare for their grand exit.Photo by John Cain Photography
Mr. and Mrs. Daniel departed in style.Photo by John Cain Photography

Newlyweds Rachael and Sargon Daniel met in the unlikeliest of places: an oil and gas investment pitch dinner.

Sargon entered the room, took an empty seat next to “a cute girl and her older husband,” and introductions were made. Once it became clear that “the cute girl and her older husband” were actually father and daughter, Sargon made his move.

Following an oceanside proposal in Santa Barbara, the couple embarked on wedding planning with event planner Julian Leaver in the driver’s seat. They chose July 1, 2017 for the big day, and booked First United Methodist Church of Coppell for the ceremony and Union Station for the reception.

“Our goal was to make our wedding feel personal and intimate,” says Rachael. “We wanted our guests to feel like they were stepping into a Mediterranean villa. Julian helped us hone our vision and create the progression our guests followed form the rehearsal dinner to our big exit.”

To achieve the intimate aesthetic the couple envisioned, David Kimmel Design created cascading floral arrangements using a palette of pink and orange for cocktail hour and green and white for the reception. Fresh herbs and lemons were were featured heavily throughout, scenting the space and adding a lively touch to the decor.

The citrus also nodded to Sargon and Rachael’s respective Assyrian and Lebanese heritages, which was high on the their priority list.

“We had a traditional Assyrian bride and groom entrance,” says Rachael, “and a hookah lounge on the terrace.”

Other personal touches included Rachael’s walk down the aisle to an instrumental version of “Nothing Else Matters” by Metallica (Sargon’s favorite band), and a groom’s cake, which doubled as a birthday cake for the groom’s 94-year-old grandmother.

“Our wedding day felt like an extension of us,” says Rachael. “The entire day just felt right — no stress, just a lot of love and fun. My father’s speech was most special to me. In his words, ‘You make each other better. Now go build an amazing life together.’”

Planning:Julian Leaver Events

Photography:John Cain Photography

Venue:Union Station Dallas

Cake:Fancy Cakes by Lauren

Ceremony: First United Methodist Church of Coppell

Videography: Candlelight Films

Entertainment: Taylor Pace Orchestra

Floral:David Kimmel Design

Draping: Quest Events

Rentals: Top Tier

Linens: La Tavola

Lighting: Beyond

Stationary:Emily Clark Events

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Know of a Dallas-area wedding to consider for publication? Email stephanie@culturemap.com. Weddings must have taken place since July 1, 2017.

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Symphony of chefs

Charitable chefs orchestrate fundraising feast for Dallas nonprofit KidLinks

Stuart and Lisa Sides, Laura and Bob RaymondPhoto by Tamytha Cameron
Dana Blaugrund, Scott and Alex Peters, Dee and Russ Ray, Lisa and Stuart Sides, Laura and Bob RaymondPhoto by Tamytha Cameron
Chef Giuliano Matarese from Miss Pasta tosses his main course for table guestsPhoto by Tamytha Cameron
Nikky Phinyawatana, Owner/CEO of Asian Mint Restaurant Group, prepared Duck with Golden Longevity Noodles for her table guests.Photo by Tamytha Cameron
Seventeen of Dallas’ leading Chefs participated in this year’s Symphony of ChefsPhoto by Thomas Garza
Temira and Jerry WagnerPhoto by Thomas Garza
Brendan Lee Davey, Executive Chef of ELLIE'S LOUNGE & RESTAURANT at HALL Arts HotelPhoto by Tamytha Cameron
Guests enjoyed wine parings with each course.Photo by Tamytha Cameron
KidLinks Board Chair and President, Stuart Sides, welcomes guests.Photo by Tamytha Cameron
Jennie Kelley, Chef & Co-Owner of Fond prepares the appetizer course tableside for guests.Photo by Tamytha Cameron
Guests bid on live auction packages.Photo by Tamytha Cameron
Guests mingle and bid on silent auction items during the cocktail reception.Photo by Tamytha Cameron
Laura Ingrim, Paul Pass, Bob Grega, Leigh Treviño, Kimberly Ballard-MadisonPhoto by Thomas Garza
Janice Provost, Chef & Owner of ParigiPhoto by Thomas Garza
Dan Landsberg, Executive Chef of The Texas Barn at Circle T RanchPhoto by Thomas Garza
Cynthia Smoot, Hamilton A SneedPhoto by Tamytha Cameron

Dallas music therapy nonprofit KidLinks annually composes a foodie-fundraiser unlike any other: Symphony of Chefs sees an impressive ensemble of Dallas chefs prepare a multicourse meal, tableside, for guests.

The 15th annual edition took place at the new Astoria Event Venue on Monday, February 24 (smartly, as Monday is the least busy day of the week for restaurants).

The event was under the leadership of founding event chairs Bonnie and Nathan Shea, along with honorary chef chairs Janice Provost (chef-owner, Parigi) and Dan Landsberg (executive chef, The Texas Barn at Circle T Ranch), and event designer Hamilton A. Sneed (HAS Events).

The evening started with a cocktail reception featuring passed hors d’oeuvres prepared by James Ash of Harwood Hospitality Group and a luxe caviar bar hosted by Black River Caviar. Guests used their phones and tablets set up around the room to bid on silent auction items - restaurant and grocery store gift cards, beauty and wellness services, entertainment experiences, fine spirits, sports memorabilia (including a now-coveted autographed Luka Doncic Dallas Mavericks jersey), and more.

At the appointed time, the curtains to the dining room opened and 185 attendees sat down to a unique feast.

Seventeen Dallas chefs each prepared a four-course dinner, tableside, for the guests. In addition to Provost and Landsberg, they included:

Uno Immanivong, Chef & Owner of Red Stix Asian Street Food
Brendan Lee Davey, Executive Chef of Ellie's Lounge & Restaurant at Hall Arts Hotel
Giuliano Matarese of Miss Pasta
Estephan Fernandez, Executive Chef of Truluck's
Nikky Phinyawatana, Owner/CEO of Asian Mint Restaurant Group
Jennie Kelley and Brandon Moore, Co-Chefs & Owners of Fond
Aubrey Murphy, Executive Chef of SĒR Steak + Spirits
Miriam Jimenez, General Manager & Partner of Miriam Cocina Latina
Mollie Guerra, Owner of Chef Mollie G, LLC
Rodman Shields, Senior Culinary Director of Milkshake Concepts
Aaron Collins, Chef de Cuisine of Café Momentum
Carlos Ayala, Sous Chef of Nick & Sam's
Michael Matis, Chef de Cuisine of Fearing's
Anastacia Quiñones-Pittman, Executive Chef of José
Mario Hernandez, Executive Chef of NURI Steakhouse

Tables were set up next to cooking stations so attendees would watch "their" chefs prepare and plate dishes right in front of them. A live camera crew filmed the chefs and broadcast the action on big screens around the venue, turning the experience into a Food Network-type live cooking show.

Each course was thoughtfully paired with wine from one of the participating vineyards: Banfi Wines, Delicato Family Wines, Willamette Valley Vineyards, HALL Wines, Copper Cane Wines, Riboli Family Wines, Rootstock Wines, Times Ten Cellars, Sonoma Time, and Lewis Cellars.

A sample menu, from chef Matis of Fearing's, included Foie Gras Torchon paired with 2022 Lewis Cellars Sauvignon Blanc; Shrimp and Scallop Crudo with Coconut Passion Fruit Broth and Crispy Sweet Potato paired with 2022 Lewis Sonoma County Chardonnay; RC Ranch Wagyu Beef Bolognese on Gnocchi Pasta, House made Citrus Ricotta and Basil Crumbs paired with 2021 "Mason's" Napa Valley Cabernet Sauvignon, and much much more...

Following the dinner, featured pastry chef Yasmin Mondragon of Eataly Dallas served a dessert called "Terra," a hazelnut Bavarian with Pralinato filling covered in chocolate, chocolate cake, and pistachios.

In a program emceed by Sarah Blaskovich of The Dallas Morning News, Paul Pass, co-executive director (development) of KidLinks, underscored the organization's mission to provide healing and therapeutic music through a library of songs, in-hospital performances at special care centers, and board-certified music therapy sessions. "For over four decades, KidLinks has positively impacted more than 439,000 children and caregivers through direct service programs and thousands more through our online platforms," he said.

Temira and Jerry Wagner shared how music therapy sessions had impacted their son, Jerry Allen Wagner II, who was diagnosed at 9 months with a rare chromosome deletion. He is non-verbal, but music communicates to him, and thanks to several years of KidLinks therapy, he now communicates via beats by clapping along with the tempo, using some sign language, and can now wave a lot to say "Hi!".

Their touching remarks motivated the crowd to bid fast and furiously in a live auction for exclusive trips to Aspen, Eagle Nest, New Mexico, and the Thompson Hotel Dallas; as well as extraordinary culinary experiences like a Black River Caviar + Komos Tequila Masterclass and private dinners with several of the evening's featured chefs.

The organization says they are still working on tallying the final amount raised from the evening. All proceeds will go to KidLinks' mission of linking kids to health and healing through music and media.

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