Victoria and her bridesmaids finished getting ready in our bridal suite and headed to the outdoor courtyard for pre-ceremony pictures. The bridesmaids wore different styles of marigold maxi dresses and Victoria wore a lace wedding gown with open back detail. Meanwhile, Corey and his groomsmen were hanging out inside the venue in the caged loft awaiting their cue. Guests took their seats and the wedding party made their way down the aisle that was lined with pampas grass, warm colored carnations and white roses. Victoria met Corey at the head of the aisle where a golden sunburst acted as a stunning backdrop to their vows. Their ceremony ended with a kiss and lots of clapping from the crowd who were then excused for cocktail hour. Our stationary Salsa Trio and Fresh Homemade Chips were set out for guests to enjoy while our staff tray passed Grilled Polenta with Roasted Sweet Corn and Cilantro Chipotle Sauce. To kill time before dinner, competitive games of cornhole were played and invitees piled into the photo booth bus for fun pictures.
Victoria and Corey stepped out of their helicopter grand entrance and into their first dance before family members made toasts and the dinner buffet opened. Each table was excused to the buffet line to choose from Ensaladas Las Mesas, Jay’s Famous Tortilla Chips and Salsa, Black Bean and White Potato Enchiladas (vegan), Portobello Mushroom Fajitas, Spanish Rice and Ranch Style Pinto Beans. For dessert, the newly weds opted for a tasty donut wall for guests to enjoy in between dancing. The remainder of the evening was filled with photo booth fun, the bouquet toss, and lots of dancing.
Venue: Hangar 21 South // Catering: Jay’s Catering // Photographer: Noah Mensink Photo // Planning: Events by the Cea // Florist: Earth & Grace Co. // Rentals: Sundrop Vintage // Photo Booth: The Booth and Bus Co.