Catherine and Taylor are just some of the many brides and grooms affected by COVID-19 who decided to make the best of their situation and move forward with their celebration. The two scaled back their guest count and transformed Hangar 21 South into a beautiful fall inspired masterpiece. Although not everyone was able to be there in person, their wedding was just as special and memorable with close friends and family by their side.
Guests entered into the side patio and took a seat with a view of the stage where Catherine and Taylor would tie the knot. At the center of the stage stood a tall triangular frame decorated in bright red, orange and mustard colored flowers along with a side table and two candles. Behind all the chairs were even more flowers marking the head of the aisle. Before long, music cued up and Taylor, in his navy suit and teal tie, stepped out followed by the groomsmen and bridesmaids in similar shades of blue. Lastly, Catherine made her walk down the aisle. She wore a modern romantic wedding dress with a faint motif that looked like watercolor. The bride and groom recited vows and exchanged rings before sealing the deal with a sweet kiss. Their guests cheered as the two were announced husband and wife.
Cocktail hour was on the tarmac just as the sun was setting. The bar was serving up wine, beer and cocktails along with the newlyweds signature drinks: A Hawaiian Mule and Mint Julep. Delicious hors d’oeuvres like Filet & Wild Mushroom Wellington, Crab Cakes, and Caprese Skewers with Pesto were made available to hungry guests while Catherine and Taylor went on their flight over Orange County. Upon their return, the two shared their first dance just outside the main hangar’s doors and just as their dance came to a close, the hangar doors opened revealing a beautifully setup reception. Tables were topped with stoneware plates, gold flatware and gold rimmed glasses. The same orange and mustard colored flowers found in the ceremony were incorporated as centerpieces at each table, above the dancing area, and repurposed at the sweetheart table. Brittany, our Jay’s Catering Event Specialist, helped the couple select their dinner menu of Grilled Halibut with Lemon Beurre Blanc, Fliet Mignon with Tuscan Compound Butter and Fresh Herbs, Roasted Broccolini, Dauphinoise Potatoes, and Strawberry Spinach Salad. Dinner was complimented with joyful toasts before the bride and groom cut their two-tiered wedding cake. A marble cake with cappuccino creme filling and classic buttercream icing was cut and shared between Catherine and Taylor and Italian and French Dessert Collections were set out for guests. An assortment of Tiramisu Cannolis, Cappuccino Cream Puffs, Limoncello Cheesecake Bites, Chocolate Dipped Biscotti, Mini Tiramisu Cupcakes, Lavender Macarons, Raspberry Chocolate Decadence, Lemon Curd Tarts, and Vanilla Bean Chocolate Eclairs filled everyone’s plates ending Catherine and Taylor’s wedding on the sweetest note.
Venue: Hangar 21 South // Catering: Jay’s Catering // Photographer: Pink Box Photo + Film // Planning: Sage Event Planning // Florist: Foxtail Florals // Video: Shana Yurko // HMUA: Vivian Tran Artistry // Rentals: Found Rental Co. // Arch: Foxglove Los Angeles