Pamela Ruebusch & Henry Liska's Summer Wedding
Nearly ten years to the day after they first met, Pamela Ruebusch and Henry Liska tied the knot. Introduced in 2006 by a mutual friend, they went to Toronto's Spoke Club for their first date and dined on Halibut and Chablis. Henry, an Interior Designer, who shortly thereafter was in the Grand Caymans on a work assignment, couldn't get Pamela off his mind. Pamela, however, wasn't immediately convinced.
Left: At the alter of Our Lady of Sorrows, Toronto
After all, Pamela, who runs her own executive search company, had the luxury of time on her hands; Henry didn't. Having just been asked to join Grand Cayman's largest architecture firm as Director of Interior Design, Henry had just a few short days to sign back the contract. A conversation with his good friend Jimmy Molloy helped him realize he'd likely never return to Toronto if he accepted the offer, and any possibilities with Pamela would be gone forever. Henry stayed, and nine years later, he proposed. At the end of a business trip to San Diego, on an outing with friends in La Jolla, they came across a jeweller who was closing. Under the glass of his counter was the perfect emerald cut diamond ring surrounded by two flanking diamonds of the same shape. The ring was exactly what Pamela had been imagining, and after some negotiation, the ring was on Pamela’s finger and Henry was on one knee.
Pamela chose Ines di Santo to make her gown and Milliner David Dunkley for her hairpiece, a cascade of ivory peau de soie flowers. Henry's dinner suit was made by Toronto bespoke tailor Jean-Paul. The wedding, which took place at Toronto's Our Lady of Sorrows Roman Catholic Church, was followed by a reception at the Toronto Golf Club, where the couple were feted by 145 guests.
The groom's dear friend John Pritchard, a chef based in Charlottetown, created the menu which was then executed by the Toronto Golf Club's Executive Chef. Guests dined on Gin and Cucumber Sorbet, Queen Charlotte Halibut, Beef Tenderloin, Watercress Puree, Manchego Potato Flan with Fried Shallots and Summer Peas, and an Ice Wine Sabayon and Pistachio Brittle with Honey Comb for dessert.
The wedding cake was created by Nadia Collela. Each of the six tiers was a different flavour, including Salted Caramel with Butter Crème, Raspberry and Orange Pekoe, and Bergamot with Honecomb Butter Crème.
The couple's friend Michael Pellegrino of Teatro Verde decorated the venue and provided the florals.
Two days later, Pamela and Henry were relaxing in Bermuda, where they honeymooned at The Tucker's Point Club.
Favourite HG gift? "We love both the look and elegant simplicity of our Laguiole en Aubrac bone handled carving set," said Henry, who describes the couple's style as casually elegant, and added that the gift "is very close to our favourite, the pewter-trimmed platter from Match 1995."