The slight breeze blew the earthy pampas grass decorating Connie and Paul’s wedding ceremony space inside Hangar 21 North. Guests arrived and took their seats, then the wedding party began walking down the aisle. Finally, the glowing bride, Connie, turned the corner and made her way down the aisle to her groom and everyone was seated. Vows were exchanged and loving tears were shed. The bride and groom then incorporated communion into their wedding by breaking bread and sipping wine. Smiles crossed Connie and Paul’s faces as the officiant said, “You may now kiss your bride!” Paul dipped Connie and gave her a sweet smooch while everyone cheered.
Cocktail hour commenced with delectable hors d’oeuvres including a Charcuterie Tray with Salami, Proscuitto, Mortadello, European Cheeses, Olives, Pistachios, and Dried Apricots served with Fig Jam, Sliced Baguettes, and Crackers and a Vegetable Tray. The bar opened and guests could choose whatever they fancied or try the newlyweds signature drinks: A Moscow Mule and Old Fashioned. Moments before the bride and groom returned for dinner, invitees took their seats at beautifully decorated tables. Plum purple dahlias and ranunculus mixed with lighter colored roses were at the center of each tablescape while candles were standing tall on either side of each table. Upon Connie and Paul’s arrival, the dinner buffet opened. Guests filled their plates with Mixed Green Salad, Cornbread Muffins, Ellie’s Traditional Potato Salad, BBQ Boneless Chicken, 16 Hour Smoked Beef Brisket, and Creamy Macaroni and Cheese.
After dinner, the delicious 2-tier Red Velvet Cake with Cream Cheese Filling and French Buttercream Icing was cut for everyone to share. When it was time to hit the dance floor, Connie changed out of her wedding dress and into a white jumpsuit and fresh Nikes. Friends and family joined the newlyweds in dancing the night away.
The wedding party made their way to Hangar 21 North to take group pictures before Una and Jeff’s ceremony. The bridesmaids were dressed in blush colored dresses while the groomsmen sported gray suits. Laughs were had and memories were made before Una and Jeff had a moment alone for pictures of their own while the bridesmaids and groomsmen headed to the ceremony site.
Guests arrived on the tarmac at Hangar 21 and took their seats. Gorgeous blue skies made for a perfect backdrop to a beautiful ceremony arch decorated in white and pink roses. Music began and the wedding party made their way down the aisle. The second Una made her appearance on the aisle, Jeff’s eyes filled with happy tears. The bride and groom exchanged vows and performed a sand ceremony. Both the bride and groom mixed their colored sand into one vase to represent the uniting of their families and how that unity is irreversible. Guests cheered as the newlyweds shared a sweet kiss to seal the deal.
From the ceremony, the newlyweds took advantage of their helicopter grand entrance and took flight over Orange County for some sightseeing before landing for their reception. Filet and Wild Mushroom Wellingtons and Sausage Stuffed Mushrooms were served to tide guests over until dinner. Guests cheered as Una and Jeff kicked off the reception with their first dance once they landed from their helicopter ride. After their dance, toasts were made and then dinner was served: Santorini Chicken, Classic Filet of Beef, Oven Roasted Rainbow Fingerling Potatoes and Baby Vegetables. Once everyone was satisfied and full, the dance floor became the new hot spot until it was time for dessert! Our Classic Dessert Station with an assortment of French Macarons, Raspberry Chocolate Decadence, Fresh Fruit Tarts, Vanilla Bean Chocolate Eclairs, and French Apple Tarts were plated around the wedding cake ready to be devoured.
Everyone kept the party going on the dance floor until it was time to say goodbye to the bride and groom and end the evening.
Thank you to our Event Specialist, Brittany, for assisting the bride and groom with their venue and catering needs!
Venue: Hangar 21 North // Catering: Jay’s Catering // Photographer: White August Photography // Florist: Fleurie by Sally // Planner: Sage Event Planning // HMU: Sharon Y Park // Photo Booth: Never Cloudy Events // Video: Etcetera Productions
Guests trickled into Hangar 21 North awaiting the marriage of Samantha and Raymond. Ghost chairs were set up on the tarmac and a beautiful, circular arch wrapped in eucalyptus and deep red roses marked the head of the aisle. Guests took their seats as live music began to play. The wedding party made their way down the aisle, and then Samantha walked out arm in arm with her father. Raymond’s eyes filled with happy tears the second he saw his gorgeous wife which in turn, made Samantha get teary-eyed. The two exchanged vows and performed a sand ceremony uniting their two families.
After the ceremony, everyone enjoyed cocktails and tray passed hors d’oeuvres that included Gloria’s Caramelized Bacon Wrapped Mini Franks and Buffalo Chicken Wings while the wedding party went to take pictures. Once pictures were taken, the newlyweds hopped on their grand entrance helicopter ride over Orange County. The bride and groom touched down in time for dinner and toasts. A Mac & Cheese Station, Caesar Salad, Beef Brisket, St. Louis Ribs, and Creamed Corn were served. For dessert, a Red Velvet Cake with Cream Cheese Filling and Buttercream Icing and Cookies and Milk Shots. Everyone enjoyed dinner and dessert and danced the night away!
Venue: Hangar 21 North // Catering, Bar & Dessert: Jay’s Catering // Photographer: Sarah Ching Photography // Planning: Campfire Events // HMU: Deborah Oh & Secret Sections // Photo Bus: Porty The Fotobooth Bus // DJs: VOX DJs
The day came for Natalie and Ryan to tie the knot at Hangar 21 South. After getting ready with friends and family, the two opted for a pre-ceremony first look. Ryan’s eyes lit up as soon as he saw his beautiful bride standing there in her gorgeous tulle and lace gown. A 360 twirl was very necessary, and then Ryan swept Natalie up off her feet in a loving embrace. They were joined by their wedding party for more photo moments before the ceremony.
Natalie met Ryan at the head of the aisle to exchange vows underneath a beautiful wooden arch with muted floral details which made for a light romantic look. After saying I do, the couple captured the moment and the crowd by taking a memorable selfie.
While guests snacked on our Bruschetta Bar and played life-sized Jenga, the newlyweds took flight over Orange County. Once touching down, Natalie and Ryan took advantage of golden hour and snapped some more pictures before heading to dinner. For dinner, Arugula, Pear & Asiago Salad with Chicken Florentine and choice of Tortellini with Creamy Pesto or Penne Alla Checca pastas were served. The rest of the evening was filled with toasts, cake and dancing the night away!
Anya and Brad held hands with eyes closed as they awaited their first look at Hangar 21 North. The instant they opened their eyes, huge smiles were painted across their faces and hugs were exchanged. A beautiful classic car pulled up for stunning photo opportunities before the ceremony. After capturing unforgettable memories, Anya and Brad headed over to exchange I dos.
Live music filled the air as Anya walked the petal-lined aisle to Brad. With friends and family watching, the bride and groom poured pink and blue sand into one vase signifying the unity of their two families becoming one. Vows were spoken and the words shared were sealed with a kiss. The newlyweds walked the aisle back while guests cheered them on.
From the ceremony, guests filtered into the hangar for cocktail hour as Anya and Brad enjoyed their complimentary helicopter ride over Orange County. Hors d’oeuvres including filet and wild mushroom wellingtons, crab cakes, and fig, goat cheese and mascarpone tarts were tray passed while drinks were being poured. Shades of pink and red roses decorated the sweetheart table that was set and ready for dinner. Pear and walnut salad, classic filet of beef, Atlantic salmon fillet, chicken marsala, oven roasted rainbow fingerling potatoes, quinoa and grilled vegetable stuffed portobello mushroom and hericot verte were on the menu. Guests filled their plates while toasts were being made. After dinner, the rest of the night was filled with good music and even better dance moves.