This week, Mercedez Dunn-Gallier and Jereme' Gallier share the story of their Tree of Life ceremony, Harambe Marketplace cocktail hour, Asbury Hall A & B reception at the Yacht Club, and EPCOT Eau de France dessert party. Guest experience and food were among their top priorities, and today they share how they added a surprise Kilimanjaro Safaris ride mix-in and worked with a chef at their group menu tasting to ensure these aspects wowed. You'll also hear how they used outside vendors to incorporate elements of the African diaspora into their ceremony and reception.

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