Vibrant Spring Wedding at Grand Gimeno

Samantha and her bridesmaids popped champagne inside the Powder Room and slipped into their dresses while Matthew and his groomsmen suited up inside the Parlor. The two groups posed for photos separately so the bride and groom wouldn’t see each other before the aisle, then the wedding party lined up for the ceremony.

Guests signed Samantha and Matthew’s guest book and took a seat in the Olive Grove. Vibrant pink, red, and orange flowers marked the back of the aisle and stood tall in pillar arrangements at the head. Once everyone was in attendance, the music cued up and the wedding party made their entrances ending with Samantha who smiled as she locked eyes with Matthew from across the aisle. Once the couple was joined together, they shared their vows, exchanged rings, and sealed the ceremony with a kiss.

Filet and Wild Mushroom Wellingtons and Crab Cakes were tray passed around the Olive Grove while the bar served up the newlywed’s signature drinks; an Aperol Spritz and Ranch Water. While everyone mixed and mingled, the newlywed snuck away from some photos together as husband and wife. Just as cocktail hour came to a close, the bride and groom invited everyone inside for the reception.

Tables were topped with colorful floral centerpieces and white candles. Samantha and Matthew made their grand entrance, shared their first dance, then took a seat at their head table. Toasts were shared while the first course of Roasted Golden Beet Salad was served. Chicken Chevre and Grilled Mahi Mahi with Roasted Broccolini and Roasted Parsnip Puree followed. The dinner menu was selected by the bride and groom with help from our event specialist, Selena. After dinner, the couple cut into their wedding cake and invited guests to indulge in a slice for dessert. The evening ended with everyone out on the dance floor showing off their best moves.

Venue: Grand Gimeno // Catering + Cake: Jay’s Catering // Photographer: The Justin Jay // Planning: Palm and Pine Events