Rachelle, Dylan, and their wedding guests arrived at Hangar 21 South for cocktail hour after tying the knot at their local church. Everyone was greeted with tray passed Caprese Skewers and Roasted Red Cherry Tomato Bruschetta and the bar was serving up the newlywed’s signature drinks, an Old Fashioned and Cadillac Margarita. While guests mixed and mingled, the bride and groom posed for pictures with their wedding party, then headed to the tarmac for their flight over Orange County. Upon their return, the reception tables were set, and the hangar doors opened for dinner.
Tables were topped with white flowers, candles, and disco ball wedding décor. Dylan and Rachelle made their grand entrance, shared their first dance, and took a seat at their sweetheart table. Chicken Marsala, Short Rib Rotolo Bolzano, Roasted Italian Zucchini, Red Roasted Garlic Potatoes, and Roasted Broccolini was served. The dinner menu was selected by the bride and groom with help from our event specialist, Brittany. While everyone ate dinner, family and friends shared toasts. Afterwards, the newlyweds cut into their 2-tiered marble cake with strawberry creme filling and invited their guests to indulge in our Latin Dessert Station with a collection of Petit Tres Leches Cakes, Mini Caramel Custard Flan, Coconut Macaroons, Churro Eclairs, and Mexican Wedding Cookies. While everyone enjoyed dessert, a traditional tinikling dance was performed for all to watch. The evening ended with an outfit change for Rachelle and Dylan, and all their guests out on the dance floor showing off their best dance moves.
Venue: Hangar 21 South // Catering + Cake: Jay’s Catering // Photographer: Laura Nguyen Photography // Planning: Oh Missy Events // Florist: Illusion Flowers Events // Dance Floor: Team Impulse Events // Hair: Farah // MUA: Vanessa