Rainy Day Wedding With Peach Details

Anna and Chris met outside Hangar 21 South for their first look on the afternoon of their wedding. A tap on the shoulder turned Chris around to see his beautiful bride standing before him. Smiles immediately filled both their faces and the two exchanged handwritten vows. After the intimate moment, the couple was joined by their wedding party for group pictures before lining up for ceremony.

Guests arrived, signed the bride and groom’s guest book, and took a seat on the side patio. Once everyone was in attendance, the wedding party made their entrances ending with Anna. In front of all their closest friends and loving family, Anna and Chris recited vows, exchanged rings, and sealed the ceremony with a kiss.

On the tarmac, Filet and Wild Mushroom Wellingtons, Crab Cakes, and Thai Chicken Spring Rolls made their rounds while some guests headed inside the hangar for a tea ceremony. Guests mixed and mingled and sipped on Moscow Mule and Tom Collins signature drinks, then watched as the newlyweds took off on their flight over Orange County. Upon their return, it was time for reception.

Inside the hangar, tables were topped with peach florals, greenery, and candles. Anna and Chris touched town and made their grand entrance. The newlyweds shared their first dance, then took a seat for dinner and toasts. Tri-Tip Carvery, Zucchini Lime Chicken, Vegetarian Rotolo Bolzano, Red Roasted Garlic Potatoes, Green Beans, Pear and Walnut Salad was served. The menu was selected by the bride and groom with help from our event specialist, Arielle. After dinner, Chris and Anna cut into their wedding cake and invited guests to indulge in our Gourmet Dessert Station with lemon curd tarts, berry champagne macarons, raspberry chocolate decadence cakes, mini carrot cupcakes, and caramel creme with lemon curd and praline dessert shots. The evening ended with lots of photos in the photo booth and plenty of dancing out on the dance floor.