After witnessing Michelle and Huy tie the knot at their church, guests headed to Hangar 21 South to continue the celebration. Upon arrival, everyone signed the bride and groom’s guest book, dropped off their gifts, and headed for the tarmac for cocktail hour. Thai Lemongrass Meatballs and Sesame Shrimp and Mango Spring Roll were tray passed while Irish Mule and Pineapple Margarita signature cocktails were being shaken and stirred at the bar. The newlyweds grabbed a drink and their wedding party and headed off into the sunset with their photographer for group photos. After posing with friends and family, Michelle and Huy took off on their flight over Orange County while everyone began to take their seats for dinner.
Inside the hangar, tables were draped in grey linen and topped with bud vases and flickering candles. A fresh floral arrangement hung from the ceiling and a circular backdrop decorated in flowing fabric and flowers stood behind the sweetheart table. Huy and Michelle landed and made their grand entrance into reception while the crowd cheered. The two shared their first dance, then took a seat just in time for dinner and toasts. Roasted Pork Belly, Korean Bulgogi Beef, White Rice, Spicy Szechuan Green Beans, and Asian Cucumber Salad were on the menu that was selected by the bride and groom with help from our event specialist, Casey. Family and friends stood and shared toasts while everyone finished dinner and glasses clinked in the air. After dinner the cake was cut and served, and everyone hit the dance floor. The evening ended with everyone showing off their best moves and sharing a dance with the bride and groom before heading home.