String Lights and Love at Hangar 21 South

Nina and her bridesmaids opened a bottle of rosé and changed into their dresses inside the bridal suite at Hangar 21 South while the guys suited up in the pilot’s lounge. Once the bride and groom were ready, they met downstairs for their first look. With a tap of the shoulder, Matthew turned around to see his beautiful bride. Smiles filled both their faces and compliments were shared while their wedding party snuck photos of the interaction. Afterwards, Matthew, Nina and their groomsmen and bridesmaids posed for group photos, then lined up for ceremony.

Guests arrived in the side patio where pampas grass and fresh flowers lined the aisle and decorated the wooden ceremony backdrop. After signing Nina and Matthew’s guest book, everyone took a seat. The music cued up and the wedding party made their entrances ending with Nina. I front of all their closest friends and family, the bride and groom recited vows, exchanged rings, and sealed the ceremony with a kiss while the crowd cheered.

Cocktail hour on the tarmac was filled with hors d’oeuvres. Tray passed Filet and Wild Mushroom Wellingtons, Crab Cakes, Chicken Jalapeno Empanadas, and Thai Vegetable Spring Rolls made their rounds while guests lined up for the Bao Bar with Roasted Pork Belly and Korean Bulgogi Beef. To wash it all down, the bar was serving the bride and groom’s signature drinks along with other cocktails. While everyone mixed and mingled, Nina and Matthew flew off on their helicopter ride over Orange County, returning when everyone was seated for reception.

Inside the hangar tables were topped with greenery and string lights and flowing fabric hung from the ceiling. Guests found their assigned tables just in time for Nina and Matthew’s grand entrance. The bride and groom made their way into the reception space and shared their first dance, then took a seat at the sweetheart table for toasts. Friends and family stood and shared memories as glasses clinked in the air. Pear and Walnut Salad was served, then a dual entrée of Vietnamese Short Ribs and Mahi Mahi with Gochujang Brussels Sprouts and Fingerling Potatoes after toasts ended. The menu was selected by Matthew and Nina with help from our Event Specialist, Patti. Once dinner was cleared, the newlyweds cut into their white cake with strawberry creme filling and invited their guests to indulge in our Tropical Dessert Station with a collection of Pineapple Upside Down Cakes, Mango and Passion Fruit Macarons, Seven Layer Coconut Bars, Tropical Fruit Tarts, and Banana Passion Fruit Cream Puffs. Full from dinner and energized from dessert, the evening ended out on the dance floor with guests showing off their best moves.