Evelyn and Bryant got married during the pandemic and finally got to celebrate their postponed wedding at Hangar 21 South. The bride and groom arrived with their guests just as cocktail hour started. Filet and Wild Mushroom Wellingtons, Chicken Jalapeno Empanadas, and Fig, Goat Cheese and Mascarpone Tarts were tray passed around the tarmac and side patio while bartenders were mixing up Margaritas and Jameson and Tonics. Evelyn in her silky dress and Bryant in his white and black suit made their rounds thanking their guests for coming, then the two headed to the tarmac for their flight as everyone went into the hangar for reception.
Tables were topped with bud vases filled with vibrant flowers, ivory napkins, and thank you gift boxes. Just as everyone found their assigned seats, the bride and groom touched down and made their grand entrance. Everyone cheered as Bryant and Evelyn entered the reception and took a seat at their sweetheart table. A plated dinner of Pear and Walnut Salad then Angus Flat Iron Steak or Roasted Atlantic Salmon Fillet with Dauphinoise Potatoes and Baby Vegetables was served to hungry guests. The menu was selected by Evelyn and Bryant with help from our Event Specialist, Patti. Next, toasts were shared by family and friends. A champagne sabrage kicked off the fun and glasses clinked in the air as each speech ended. The bride and groom once again thanked everyone for coming to celebrate their love, then invited everyone to the dance floor. Guests showed off their dance moves and were surprised with a French Fry Station to fuel up before heading home. The bride and groom posed for pictures with their friends in the photo booth for keepsakes, then everyone wished the ‘newlyweds’ well as they headed home.