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Black Tie Wedding

The patio at Hangar 21 South was set for Chase and Jayme’s wedding. Bundles of baby’s breath, white roses, and foliage marked each side of the aisle and candles led the way to a decorated wooden arbor on the stage. Guests arrived and signed the couple’s guest book, then took a seat. Jayme had just finished buttoning up her classic wedding gown, and the guys were lined up for their entrances. Live music led the bridal party down the aisle ending with the beautiful bride, Jayme. Everyone was seated after the exchange between the bride’s father and groom. Personalized vows were read in front of family and friends that brought tears to eyes and smiles to faces, then a sand ceremony took place before exchanging rings. The officiant pronounced Jayme and Chase as husband and wife and everyone cheered as the two shared a newlywed kiss. The cheering continued as the bride and groom danced happily out of their ceremony and into cocktail hour.

Filet & Wild Mushroom Wellingtons and Crab Cakes greeted guests on the tarmac. The bar was pouring wine, cracking open beers, and mixing up the newlyweds signature cocktails; a Moscow Mule and Margarita. While guests enjoyed soaking in views of the sunset and snacking on delicious bites, Jayme and Chase enjoyed their helicopter flight over Orange County. The two touched down just as cocktail hour was ending and made their grand entrance onto the tarmac dance floor where they shared their first dance in front of everyone. After their dance, the hangar doors opened and the reception space was unveiled inside.

Tables were covered in black linen complementing the industrial venue and pops of light pink and white flowers rose up from each golden centerpiece. Menus were tucked into each napkin and candles tied together the romantic ambiance. A seating chart led everyone to their assigned tables where they enjoyed a dinner of Chicken Sonoma, Vegetarian Rotolo Bolzano, Mashed Potatoes, Caesar Salad, and a Melt Bar with Caprese Melts and Blackberry, Brie, Bacon and Jalapeno Melts. The menu was selected by the bride and groom with help from our Event Specialist, Sierra, to ensure everyone was well taken care of and no one left hungry. After dinner, the newlyweds cut into their marble and lemon, 3-tier wedding cake and served it to their guests. Feeling a sugar rush, family and friends spent the rest of the night out on the dance floor and posing for pictures inside the photo booth bus.

Venue: Hangar 21 South // Catering: Jay’s Catering // Photographer: Ariele Chapman Photography

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