After watching Madison and Luke tie the knot at their local church, everyone headed to Hangar 21 for cocktail hour and reception. Guests were greeted on the tarmac with Filet and Wild Mushroom Wellingtons and Fig, Goat Cheese and Mascarpone Tarts. A Slider Station with smoked beef brisket and Italian meatballs and a Poke Station were also available for hungry guests to create their own hors d’oeuvres. A live band strummed their instruments to set the scene and the bar was pouring the newlywed’s signature cocktails, a Greyhound and Old Fashioned. Guests mixed and mingled while the bride and groom posed for photos and took off on their helicopter flight. Everyone cheered upon their return, then it was time for dinner.
A champagne seating chart led guests into the hangar where reception tables draped in black awaited them. Fresh floral centerpieces and flickering candles decorated the space, and the sweetheart table was illuminated by neon lights and hanging chandeliers. Guests watched Madison and Luke share their first dance, then everyone took a seat for dinner and toasts. Tequila Lime Chicken, Filet Mignon Carvery, Tortellini with Creamy Pesto, Mashed Potatoes, Fresh Vegetable Medley, and Caesar Salad was served. Family and friends stood for toasts and glasses clinked in the air as each speech ended. After dinner, Luke and Madison cut into their wedding cake and invited their guests to enjoy our Gourmet Dessert Station with a collection of Mini Lemon Curd Tarts, Berry Champagne Macarons, Raspberry Chocolate Decadence, Mini Carrot Cupcakes, and Caramel Cream with Lemon Curd and Praline Crisp Dessert Shots. With dinner and dessert complete, guests hit the dance floor. The remainder of the night was spent dancing with the bride and groom and wishing them well.
Venue: Hangar 21 South // Catering: Jay’s Catering // Photography: Lauren Scotti // Planning: Grit and Grace Events // Florist: Foxtail Florals // Rentals: Found Rental Co. & Team Impulse Events // Instal: Love This Way LA