The day began in the Bridal Suite at Hangar 21 South. Jenny was just slipping into her whimsical tulle and lace wedding gown while Mike awaited her on the tarmac. With her floral crown placed perfectly atop her head holding a long, trailing veil, Jenny walked down from her suite and outside to meet her groom for their first look. With a brush of the shoulder, Mike turned around to see his stunning bride and a smile so big it could light up a room filled his face. The two were then greeted by their sweet pup who was a special guest for their entire wedding day. The bridesmaids dressed in blush and groomsmen with matching ties gathered with the couple and lined up for the ceremony.
Guests arrived to the courtyard decorated in toffee colored roses adding a pop of color against white and blush colored florals. Greenery draped from chairs lining the aisle alongside white petals. Two large floral pillars stood on the stage that would soon frame in the bride and groom. Dried palm leaves, fresh greens and eucalyptus made up the bulk of each pillar and bits of fresh flowers extended out as if they were just asking to be smelt. Once everyone was seated, the wedding party made their entrance and found their spots on stage ending with the bride. Mike and Jenny exchanged handwritten vows, laughed and cried, exchanged rings, and said, “I do.” Everyone cheered as the newlyweds shared their first kiss as husband and wife and paraded into cocktail hour.
Delicious Hearts of Palm Ceviche and Wild Mushroom Empanadas were enjoyed by guests and the bartender shook up Mike and Jenny’s signature cocktails: The Hawaiian Mule and Skinny Margarita. While everyone was snacking and mingling, the newlyweds took to the tarmac for a golden hour helicopter ride over Orange County. After a few romantic photos, the couple boarded the helicopter and they were off on their once in a lifetime flight as cocktail hour wound down. An easy transition from tarmac to hangar was made where tables were draped in ivory linens and topped with floral centerpieces and flickering candles. The newlyweds returned from their flight to an uproar of applause. Jenny and Mike shared their first dance before taking a seat at their sweetheart table for a plated dinner and toasts. The delectable menu selection for the evening was pre-selected during the planning process by the bride and groom and our knowledgable Event Specialist, Brittany. The salad course of Ensalada Las Mesas came out first followed by the entree course of Black Bean and Sweet Potato Enchiladas, Tequila Lime Chicken, Jay’s Famous Tortilla Chips and Homemade Salsa, Spanish Rice, and Mexican Seasoned Grilled Vegetables. After dinner, the wedding cake was cut and guests were given cupcakes to satisfy their sweet tooth. The remainder of the magical night was spent cutting loose on the dancefloor.
Venue: Hangar 21 South // Catering: Jay’s Catering // Planner: Grace and Gold Events // Photography: Jenn & Pawel Photography // Florist: Sweet Pea Floral Creations // Video: Alex V Films // Cake: Bleu Moon Bakery // Bride’s Dress: BHLDN