Guests were greeted by a lush welcome sign inside the side patio at Hangar 21 South for Courtney and Terence’s wedding. After signing the bride and groom’s guest book, they took a seat facing the stage where an arch covered in greenery was standing as the ceremony backdrop. Once almost every seat was taken, the music cued up and the wedding party began their walks down the aisle. Last to make an appearance was Courtney in her lace and tulle wedding gown. As soon as her and Terence locked eyes, they were all smiles for the remainder of the aisle walk. Together in front of their friends and family, Terence and Courtney recited vows, exchanged rings, and sealed the ceremony with a kiss. Guests cheered as the newlyweds exited the ceremony into cocktail hour.
Drinks and the bride and groom’s signature cocktails, a French 75 and Moscow Mule, were being poured at the bar while Thai Chicken Spring Rolls, Pineapple Rumaki, and Seared Ahi on Wonton Chips were tray passed to hungry guests on the tarmac. Terence and Courtney snuck away for a few newlywed photos, then joined everyone for a few drinks before taking flight. By the time they returned, everyone was seated for reception inside the hangar.
Black, green, and gold accents topped each tablescape and greenery hung from the ceilings. Guests found their assigned seats with custom leaf place cards and the ceremony arch was moved inside as the sweetheart backdrop. Courtney and Terence shared their first dance and took a seat for dinner. The menu of Huli Huli Chicken, Whole Pig, Pineapple Fried Rice, Hawaiian Potato Macaroni Salad, and Papaya Salad was selected by the bride and groom during their planning process with our Event Specialist, Arielle. Just after dinner was served, toasts began. Family and friends shared their fondest memories and clinked glasses in the air. Afterwards, the newlyweds thanked their guests for coming and invited them to enjoy our Gourmet Dessert Station with a collection of Mini Lemon Curd Tarts, Berry Champagne Macarons, Raspberry Chocolate Decadence, Mini Carrot Cupcakes with Cream Cheese Frosting, and Caramel Cream with Lemon Curd and Praline Crisp Dessert Shots before hitting the dance floor. The evening ended with a money dance and everyone wishing the bride and groom well.
Venue: Hangar 21 South // Catering: Jay’s Catering // Photography: Joey Reger