Photo by Heather Love

I would like to send a big CONGRATS to Suleika Acosta  BLOOM, from HEELS.com who took the plunge and said “I do”  on September 26th in Charlotte, NC. I have to say she looked stunning and her shoes were BEAUtiful!! They were by Martinez Valero and I LOVE them. Such a beautiful bride….congrats to the lucky groom! I wish them many years of happiness together!!    I am heading to Charlotte over the Thanksgiving holiday and can’t wait to meet the ladies from heels.com….also I must give a shout out to LaPaz Restaurant who catered her wedding …..a way long time ago I used to wait tables there!! If you are ever in Charlotte you must make them a destination for amazing Mexican food!  I just told one of my best friends that he has to take me there during my visit because it has been almost a year!! Now I am hungry dammit.

Check out more pics of the wedding at HEATHERLOVEPHOTOGRAPHY.com !!

I asked Suleika to give me the scoop on her big day so here it goes:

The wedding was the past Saturday at the Arlington overlooking uptown Charlotte, NC. It was an intimate wedding with about 50 people, mostly family and close friends. We had a single acoustic guitarist/singer. He played “Better Together” by Jack Johnson for the Processional and “At Last” by Etta James as I walked down the aisle. Our first dance was “Let’s Stay Together” by Al Green. I wore a satin ivory cocktail length one shoulder wedding dress… The flowers were a mix of Fall themed roses and mango calla lilies designed by Elizabeth House. My sister was the maid of honor and the best man was the groom’s best friend. Our Mexican food themed reception kicked off with a cocktail hour that included a variety of appetizers including Mexican Shrimp Cocktails served in low ball martini glasses with spoons. The bartender served Lime and Pomegranate Margaritas and 5 types of Mexican Beer. La Paz Mexican Restaurant catered our wedding. We had a large buffet that included chicken fajitas (with all the fixings), pork carnitas, corn and flour tortillas, 2 types of enchiladas, rice, black/pinto beans, chips, guacamole, salsa and queso. The bride’s cake was a 3 tiered fondant red velvet with cream cheese filling. The groom’s cake was a double chocolate ganache topped with chocolate dipped strawberries!

Sounds like an amazing night!! Good for you Suleika!!