Maverick
The reception took place at the same breathtaking country club as the ceremony, with panoramic views of the Atlantic, the sunset casting a romantic glow over everything.
The décor was pure autumn opulence: tables draped in velvet linens in rich burgundy, burnt orange, and aubergine, accented with copper flatware and cut glass goblets.
Floating candles rested in hurricane vases with scattered pomegranate seeds and fig slices adding texture.
Chandeliers dangled with hanging amaranthus and pampas grass.
The menu was a curated masterpiece, designed by Knox, of course, blending fall flavors with coastal luxury as we dined on: Butternut squash bisque with a hint of curry and coconut cream, served with cornbread croutons, oysters on the half shell with champagne mignonette and a sweet mango-habanero salsa, grilled pear and arugula with honeyed pecans, goat cheese, and a white balsamic fig dressing, pan-seared halibut in brown butter sage sauce, atop a bed of roasted sweet potato and leek purée, bourbon glazed short ribs with caramelized onions and truffle mac those the ones that’ll have you singing One Wish in the rain like Ray J. Look at how Yanna had me.” causing us all to laugh loudly.
I clinked my glass against his. “I’mma roll with your odds then, Black, because Yanna will have us looking for water while we stand by the ocean because she said it’s a special kind only available at a certain time of the day. All she has to do is smile sweetly.”
The night was full of dancing, laughter, stolen kisses, and champagne flutes emptied under moonlight. And the best part? It was only the beginning.