Christina El Moussa‘s recent wedding definitely did not flop when it came to the night’s menu.
TheFlip or Flopstar, 35, andAnt Anstead, 39—who have been dating since October 2017—officiallytied the knotin a secret backyard wedding on Dec. 22.
To start, guests feasted on seafood towers made up of oysters, snow crabs and shrimp. Served along side was traditional cocktail sauce, herbed tartar and classic mignonette sauces, as well as horseradish, tabasco, lemon and lime wedges and pickled cucumber relish.
Rich Lander/CHARD Photo
For the main course, there were a variety of delicious dishes including grilled filet of beef with a port wine demi; buttered red bliss mashed potato; mac and cheese with a panko crust; grilled asparagus and rustic rolls with butter.
As for dessert, along with assorted mini treats, the couple served a simple, but very elegant wedding cake.
“Ant picked all the desserts, that was all him,” El Moussa tells PEOPLE exclusively. “Desserts are really important [to him].”
Now that the wedding is over, the couple isenjoying their honeymoon in Bora Boraand looking forward to settling into life at their home in Newport Beach with their family—El Moussa’s kids,Brayden, 3, and Taylor, 8, who she shares with ex husband Tarek, and Anstead’s children from a previous marriage, Archie, 12, and Amelie, 15.
“We wanted to make it about the kids,” Anstead told PEOPLE about the December wedding. “It’s the six of us. We’re a blended family so it was really important for them to be a part of it.”
“It was just perfect for us,” El Moussa added. “Everything we wanted.”
source: people.com
