IN Love & Marriage: Caplis-Harvey

Caplis-Harvey

Dr. Charles Anthony Caplis of Shreveport, Louisiana, and Thomas Joe Harvey, Jr. (TJ) of Foxworth, Mississippi, married at the Windsor Court Hotel on the 23rd floor terrace overlooking the city at sunset. The grooms exchanged handwritten vows for a personal touch, and the ceremony was presided by their friend, local attorney Ric Poirier.

The grooms wore elegant customtailored tuxedos from Peter Grant Clothiers of Biloxi, with classic, white dinner jackets from Jack Victor of Montreal, and black tuxedo pants with contemporary evening shirts designed by David Donahue of New York City with cutaway collars, French cuffs, and hidden button plackets.

Flowers were styled in a natural garden look yet set in a slightly formal composition, which were provided and designed by Leaf + Petal NOLA. The design and color palette were rich, fall hues with accents of sand, taupe, and orange with trailing green.

The reception followed in Windsor Court’s La Chinoiserie Ballroom. The chefs created a menu of New Orleans inspiration with the spirit of East meets West. The culinary feast started with an hour of passed hors d”oeuvres including, cheeses and charcuterie, truffle herb goat cheese mousse on toast points; Peking duck and cucumber moo-shu wraps; petite crab cakes with remoulade; coconut shrimp with sweet chili sauce, bacon-wrapped dates with almonds and goat cheese, and Southern devilled eggs with caviar.

The chefs at the Windsor Court continued the buffet-style reception with two styles of gumbo, prime rib carving station with rosemary jus and herbed aioli, garlic mashed potatoes, fresh seafood ceviche, lump crab meat and Louisiana crawfish tails in a creamy bechamel sauce with caviar, pork dim sum, sesame beef soba noodle salad, spicy tuna rolls, and Manchego cheese brûlée with toast points.

Guests indulged in a delectable Bananas Foster dessert station and macaroon towers by Sucre`. A large baked Alaska, filled with brandysoaked walnut chocolate cake and homemade cherry ice cream with dark chocolate flakes topped with flambéed meringue, was a spectacular twist on a traditional groom’s cake. During the champagne reception, guests had an opportunity to share memories and love for the couple. The doors opened to the main reception for an evening of food, libations, and music provided by Aa’Keela & The Beats. The party concluded in Nola style with a second line dance with the band to the Polo Lounge of the Windsor Court Hotel.

Following two weeks in South America, the couple will share time between Madisonville and the Mississippi coast in Biloxi.