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Nathalie & Corey — Minted




Thank You

Thank you to all of our guests who joins us in Jamaica & at the post-wedding BBQ bash!!

We had an absolute blast with everyone and feel so grateful to have such fantastic family and friends in our lives.

Initially the plan to get married in Jamaica was to keep the wedding as small as possible and make it as special as possible, but the trip brought people together in the most awesome way! It is so cool to see the growth of new friendships within our groups of friends and family & we foresee a lifetime of happiness shared amongst us all due to the trip!

Because many guests couldn't make it to the wedding in Jamaica, we are so very thankful that Bob was able to organize the livestream it for everyone to tune in. You were there with us in spirit - though safe from the rain, it seems like our theme with the BBQ as well !

But the cherry on top of it all was celebrating with everyone again in Montreal at the post-wedding BBQ bash!! We were able to see all the lovely faces that didn't make it to Jamaica - even if it was a very quick "hello" and hug in some cases.

All of you have filled our hearts with so much love and joy, and we feel like the luckiest newlyweds in the world to have you in our lives!


Most of you likely noticed the slideshow, but didn't get to see it all. If you care to watch it at home, here is the link.


The slideshow is made up of photos from the preview from the photographer, the disposable cameras, from Jesse (our un-official vacation photographer haha!), and what was uploaded to Guestpix.


Many you have been asking about a few of the recipes from the BBQ. So here they are!


  • 2 oz fruit punch
  • 4 oz mango juice
  • 2 oz dark rum
  • 2 oz overproof rum
  • 1 oz coconut rum (malibu)
  • 3 dash bitters
  • 1/2 oz grenadine
  • 1 oz fresh lime juice



  • brussle sprouts
  • cesar dressing (see recipe below)
  • fried croutons (see recipe below)
  • prosciutto chips (see recipe below)


  • cut brussle sprouts in half
  • deep fry at 350
  • toss in bowl with croutons, prosciutto chips and fresh parmesan

Cesar dressing:

  • 2 small garlic cloves, minced (12g)
  • 2 tsp anchovy paste
  • 2 tbsp lemon juice
  • 1 tsp dijon
  • 1 tsp Worcestershire
  • 1 cup mayo
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper

Fried croutons:

  • Cut stale bread in bite size pieces and fry at 375 until golden

Prosciutto chips:

  • Line a baking sheet with a piece of parchment paper, and place the prosciutto in a single layer on top. Don’t overcrowd the slices.
  • Place anther parchment on top, and another baking sheet on top to keep them nice and flat - it will help them cook more evenly.
  • Bake at 350 for 10-15 mins.
  • Let cool.
  • Crumble


The trick for the jerk is wet marinated 24h, then grilled and re-brushed with the marinade while grilling. Dry rubs are popular but will not give the same result.

This recipes is close to mine, but I don't use five spice, I add cinnamon, so you can swap that out. If you cannot find scotch bonnets, you can use west indian habaneros (same family) but dial it down 15% since they are hotter. BUT jerk is supposed to be only scotch bonnets, so that would be "cheating" for any purists! Scotch bonnets have a creeping heat and are more earthy in flavor, while habaneros are floral, so the heat is immediate and a little more nasal. So the final product will be slightly different but similar enough for cooking.