Guests arrived at Hangar 21 South for Michelle and John’s modern, tropical postponed wedding. Getting married during covid didn’t stop these two from moving forward with their big celebration! Everyone was so excited to be there to witness the bride and groom say, “I do.” After signing the guest book, guests took a seat facing the stage. Two black pillars covered in black, pink and orange flowers decorated the space where the bride and groom would soon be standing. With everyone accounted for, the ceremony began with John and his dog leading the processional. Everyone stood for Michelle, then sat once her and John were joined at the head of the aisle. In front of all their closest friends and family, the bride and groom read their vows, exchanged rings, and sealed the ceremony with a kiss.
Cocktails and hors d’oeuvres awaited guests on the tarmac. The bar was pouring the bride and groom’s signature drinks, Old Fashioned and Bees Knees cocktails while tray passed Fig, Goat Cheese and Mascarpone Tarts and Crab Cakes made their rounds. A pink and white lounge with orange and red accents provided a stylish place for guests to sit back and relax. The newlyweds made an appearance and mingled with their guests for a few minutes, then headed to the helicopter for their flight over Orange County. Upon takeoff and landing, everyone made sure to hit record on their phones for the special moment. When Michelle and John returned, it was time for dinner inside the hangar.
Tables were beautifully set with stoneware plates, black flatware, mustard napkins, and custom printed menus. Tall candles and floral centerpieces tied everything together. Guests cheered as the newlyweds entered the hangar and shared their first dance. After, everyone found their assigned tables and took a seat. Dinner of Santorini Chicken, Tortellini with Creamy Pesto, Artichoke Mashed Potatoes, Grilled Marinated Vegetables, and Pear and Walnut Salad was served, then toasts were shared. The menu was selected by the bride and groom with help from our Event Specialist, Brittany. Family and friends stood and shared memories of the bride and groom that drew laughs from the crowd. Glasses clinked in the air after each speech ended, then Michelle and John thanked everyone for coming and invited them to indulge in our Tropical Dessert Station. The couple cut into their wedding cake and guests chose from an assortment of individual pineapple upside down cakes, mango and passion fruit macarons, seven layer coconut bars, tropical fruit tarts, and banana passion fruit cream puffs for dessert. The evening ended with lots of dancing and sending off the bride and groom with well wishes.
Venue: Hangar 21 South // Catering: Jay’s Catering // Planning: All in the Detail Design // Photographer: With Love by Georgie // Florist: Fleur.ish // Specialty Rentals: Sundrop Vintage // Tabletop Rentals: Table Method // Signage & Invitation: Calligraphy by Michelle T // MUA: Kimberly Hawkins // Hair Stylist: Hair by Nina // Lion Dancers: Qing Wei Lion + Dragon Dance // Photo Booth: The Booth and Bus Co // Music: HiLo Productions