A Wedding for Your Inner Foodie
Laura popped the bubbly in the Powder Room at Grand Gimeno and poured glasses of sparkly champagne for her and her bridesmaids while they got hair and makeup ready. Meanwhile, Ed and his groomsmen suited up in the Parlor just across the way. With plenty of time to spare before their first look, Ed made sure his vows to Laura were just right before heading out to the Olive Grove to see her. After completing her look with accessories, Laura left the suite to see her groom. Their eyes met for the first time that day and an emotional first look was had. Between the two. Hugs and kisses were shared, then Laura and Ed both exchanged handwritten vows and read them back inside before rejoining their bridal party. The sweet moment alone drew a few happy tears, then the couple headed out to the Courtyard for group photos. Each bridesmaid was dressed in blue, and the groomsmen wore grey. The group paraded around the venue smiling and filling the air with laughter and as guests began arriving, the party lined up for ceremony.
Guests entered the Olive Grove, signed Laura and Ed’s guest book, and took a seat. Origami hung from the olive tree branches and a floral installation encompassed the space where the bride and groom would soon be standing. Music cued up and the wedding party made their walk down the aisle ending with Laura. Friends and family watched with loving eyes as the bride and groom recited vows to one another, exchanged rings, and sealed the deal with a kiss. Everyone stood and cheered as the newlyweds exited the ceremony into cocktail hour.
Crab Cakes and Lemon Parmesan Artichoke Hearts were tray passed while Woodfired Sweet and Salty Pancetta Flatbread came hot out of the pizza oven. Guests enjoyed watching each pizza being made while mingling under the olive trees. The bar was serving up the newlywed’s signature cocktails, a Tom Collins and Manhattan Martini along with a range of wine and beer. Laura and Ed joined their guests during cocktail hour and thanked everyone for coming before inviting them inside for dinner.
White linens draped the reception tables and gold flatware, custom menu, and grey napkin completed each place setting. White and pink flowers ran the length of each table and tall golden structures housed more flowers and greenery. A white dance floor with the couple’s initials marked the center of the room and the bride and groom’s floral-filled sweetheart table was elevated behind. A seating chart in the Foyer lead guests to their assigned tables where champagne filled each glass for toasts. Ed and Laura made their grand entrance, shared their first dance, then took a seat. Friends and family each took turns reminiscing on past times and lifting their glass to toast the newlyweds. Afterwards, dinner was served. Ensalada Las Mesas for the first course, then a dual entrée of Espresso Crusted Filet Mignon and Shrimp Enchiladas with Grilled Corn Esquites to finish dinner. The delicious menu was selected by the bride and groom with help from our Event Specialist, Casey. Guests raved about the meal, then plated were cleared for dessert. The bride and groom cut into their 2-tiered chocolate cake with strawberry crème filling and. Invited guests to enjoy a little something sweet from our Latin Dessert Collection. An assortment of Petit Tres Leches Cakes, Mini Custard Flan, Coconut Macaroons, Dulce de Leche Chocolate Tarts, and Mexican Wedding Cookies filled the dessert table, and everyone made sure to indulge a little before hitting the dance floor. Some guests wanted to show off their best moves while others preferred posing at the photo booth as the night went on. As a surprise ending to the evening, Laura and Ed added a Melt Bar to their catering package. Before heading home, guests enjoyed Blackberry, Brie, Bacon and Jalapeno Melts and Quattro Formaggi Melts in the Courtyard.
Venue: Grand Gimeno // Catering: Jay’s Catering // Photographer: Sarah Yates Photography // Coordination & Florals: Beloved Events Co. // HMUA: Beautifully Redeemed // DJ: Hi Def Group // Paper Goods: Salt Paper Co.