Everyone headed to Forme after Chino and Precious said, “I do!” Guests arrived in the outdoor courtyard during golden hour catching the best views of the sun setting over the mountains while sipping on beer, wine and cocktails. Thai Vegetable Spring Rolls and Crab Cakes were tray passed and the bride and groom’s signature cocktails, an Old Fashioned and Washington Apple Martini, were being ordered at the bar. During this time, Chino and Precious wandered around the venue posing for photos together as husband and wife. The two were joined by their bridesmaids and groomsmen for group shots before lining up for the reception.
Inside Forme, tables were draped in light grey linens and tropical centerpieces added pops of green throughout the venue. Gold accent pieces like chargers, flatware, and candlestick holders completed each table setting. Guests found their seats and awaited the wedding party entrances. Before long, music cued up and each bridesmaid and groomsman danced into the reception ending with the newlyweds who received a huge round of applause. Chino and Precious shared their first dance before taking a seat at their tropical inspired sweetheart table, then toasts were made. Laughs were abundant and tears were shed as friends and family each took a turn to say a few special words about the couple. Everyone raised a glass for the last toast, then each table was excused for the dinner buffet. Huli Huli Chicken, Smoked Beef Brisket, Whole Pig, Pineapple Fried Rice, Stir Fry Vegetables and Wild Cherry Salad were served. Chino and Precious really wanted something to wow their guests, so our Event Specialist, Rachel, worked with them on their menu. It’s safe to say that the Whole Pig stole the show during dinner. Guests loved the food and rave reviews were shared around each table. Once dinner concluded, all the single ladies were called to the dance floor for the bouquet toss, and all the single men were called for the garter toss. Guests watched and participated as each activity unfolded, then the bride and groom began their money dance. Partygoers had fun dancing with the bride and groom while showering them with cash for their honeymoon. Afterwards, the dessert station opened up with a display of Macarons, Raspberry Chocolate Decadence, Fresh Fruit Tarts, Vanilla Bean Chocolate Eclairs, and French Apple Tarts. The newlyweds cut their cake in private while everyone else snacked on sweets. The remainder of the night was a major dance party and hardly anyone sat back down before sending off the bride and groom.
Paige and Bobby arrived at Hangar 21 South after tying the knot at their local church and the party was on! Guests signed the bride and groom’s guest book, then made their way to the tarmac where Roasted Red Cherry Tomato Bruschetta and Sausage Stuffed Mushroom hors d’oeuvres were being served. Beer and wine were readily available at the bar and the newlywed’s signature cocktails, a Moscow Mule and Margarita, were the star of the show and ordered by many guests. While everyone was sipping and snacking, the wedding party wandered around the tarmac and hangar posing for group photos. The bride was glowing in an all lace wedding dress and the smitten groom was dressed in a grey suit with deep red tie. The two found their way over to the helicopter for their romantic flight over Orange County as cocktail hour came to an end.
Inside the hangar, wooden tables were topped with greenery and dark red roses. A modern, black arbor stood tall framing in the sweetheart table, both decorated in fresh flowers. Before the hangar doors opened, guests drew their attention to the tarmac where Paige and Bobby had just landed from their flight. Loud cheering escorted the couple inside and into their first dance as everyone took their seats. Toasts were shared and tears were shed (happy tears of course), then dinner was served. Chicken Marsala, Tortellini with Creamy Pesto, Roasted Italian Zucchini, Garlic Parmesan Mushrooms, and Caesar Salad were on the pre-fixe menu composed by the bride and groom with help from our Event Specialist, Casey. Once dinner concluded, the bride and groom tossed the bouquet and garter, then cut their cake. A white cake with cappuccino creme filling was shared by only the newlyweds while guests got to enjoy the Italian Dessert Station filled with Fresh Fruit Tarts, Chocolate Dipped Cannoli with Lemon Ricotta Filling, Florentine Cookies, Meyer Lemon Cheesecake Bars and Mini Italiano Tiramisu Cupcakes. Energized from their sugar rush, guests showed off their dance moves to close out the night.
The Attic at The Estate on Second was just filling with soft morning light when Tiffany and her bridesmaids arrived. Each bridesmaid was dressed in black and helped Tiffany change into her lace wedding gown for her first look with Matt. Matt and his groomsmen were also dressed in black and posed for pictures before heading to The Attic to meet-up with the girls. Matt stood with his back to the staircase and awaited his bride. Tiffany walked over with a bouquet of eucalyptus and maroon flowers in hand and tapped her groom’s shoulder. Matt turned around and the two both tried holding back tears as they read personal vows to one another before heading to ceremony.
Guests signed the bride and groom’s guestbook, then entered The Crystal Ballroom to find their seat. Greenery was sprinkled on both sides of the aisle and above the center Palladian window and when the wedding party made their entrances, one of the groomsmen tossed petals down the aisle adding a pop of red to the ceremony space. When Tiffany emerged from behind the drapery, Matt lost it. Both him and Tiffany shed a few tears before joining each other at the head of the aisle. Traditional vows were exchanged in front of family and friends and the bride and groom participated in a sand ceremony combining two colors of sand into one jar signifying their love becoming one. Their officiant pronounced them husband and wife and Matt and Tiffany shared a smooch before heading into cocktail hour.
Hors d’oeuvres and drinks during cocktail hour reflected the newlyweds love for breakfast. Mini Vegetarian Quiche Tarts and Fried Chicken and Waffle Bites were served and a mimosa bar opened up offering an assortment of juices to mix with champagne. Before long, guests were called to find their seats for the reception back in the ballroom. Matt and Tiffany made their grand entrance, had their first dance, then took a seat at their sweetheart table. Toasts were made as tables were excused to the buffet. The menu consisted of breakfast for dinner items like Agave Fruit Salad, a Muffin Assortment, Midwest Brunch Bread, Brioche Egg Casserole, and Potato and Sausage Hash. The bride and groom knew this was what they wanted from the beginning and our Event Specialist, Casey, helped then choose the best items from our menu. While everyone was eating, guests could come up to the sweetheart table and roll the big dice. If the dice landed on a number larger than 15, the newlyweds would share a kiss. After dinner, the bride and groom cut into their white cake with lemon filling and a pancake station opened serving up custom designed pancakes that looked like works of art. A video game station busy all night as guests competed for the number one spot and everyone closed out the evening on the dance floor.
Magic was in the air at our most recent Forme shoot. Kate of Xo Kate Events and a team of talented vendors came together to execute an editorial styled shoot worthy of gracing the pages of any bridal magazine. With a soft color palette and earthen details, the team got to work inside The Gallery against Forme’s statement wall.
A wooden table from La Pinata Party was the canvas to be decorated with florals from Creative Light Design and tableware from Greystone Table. Arrangements filled with ivory, peach and tan flowers were placed in the middle and at the ends of the table. In between each floral filled vase stood quartz crystal towers and taupe candlesticks. Stone plates were topped with individual quarts crystals that had been handwritten on by Letter and Ink and velvet napkins were folded between dinner and charger plates. Once everything found its place, the tablescape looked like something out of a dream. The soft colors and subtle details complemented Forme’s space perfectly and even the model was wearing a dreamy dress.
Next, the table was removed and all the flowers were placed together creating an overgrown, wildflower-like floor install. The model changed into the most dramatic puff sleeve gown and posed directly in the middle of all the flowers - Magic. Pictures were taken by Chris J. Evans of the model in her Pronovias gown before ending the shoot with photos of the invitation suite.
The blush napkins used for the reception table vignette were repurposed as the backdrop for the invitation suite. Letter and Ink did a beautiful job with the stationery. Calligraphy, gold flake wax seal, silk ribbon, you name it, this invitation suite had it. Deep pink and green envelopes contrasted the light colors in the shoot, but continued the romantic vibe throughout.
A huge thank you to the below vendor team for choosing Forme to bring your unique vision to life. This editorial shoot was just recently featured in the California Wedding Day magazine, so be sure to pick up your copy and see more from the shoot in there!
Venue: Forme // Planning + Design: Xo Kate Events // Photography + Videography: Chris J. Evans // Florist: Creative Light Design // Hair + Makeup: Makeup Therapy // Tableware: Greystone Table // Linens: Luxe Linen // Rentals: La Pinata Party Rentals // Stationery: Letter & Ink // Gowns: Pronovias // Bridal boutique: NWLA Bridal // Model: Willow Models
With help from her bridesmaids, Emily put the finishing touches together for her wedding look in the open-air loft at Forme Los Angeles. Her classic white gown was paired with an intricate headband, up-do, and dainty charm necklace. Each bridesmaid wore a black maxi dress in different styles and all the girls held a bouquet of greenery with rust and white flowers. The group circled the venue posing for photos while Edwin and his groomsmen were elsewhere doing the same. Edwin whore a classic black suit with black tie to differentiate himself from his groomsmen who were wearing ivory ties. With matching sunglasses, the guys took group photos then lined up for ceremony with the girls.
Ghost chairs were lined up in the courtyard at Forme and an iron backdrop with boho floral arrangements stood tall as the ceremony backdrop for Edwin and Emily. Guests arrived through the wooden doors and signed into the bride and groom’s guestbook before taking a seat. Once everyone had arrived, ceremony music cued up and the wedding party made their entrance down the aisle. Emily was last to make an appearance walking down the aisle arm-in-arm with her father as guests stood from their seats. When she made it to Edwin’s side, everyone sat back down and the officiant began the ceremony. Vows and rings were exchanged and the importance of marriage was shared, then the bride and groom were pronounced husband and wife. Everyone clapped in excitement as the newlyweds shared a kiss and made their way down the aisle to exit the ceremony.
Beer and wine were pouring for cocktail hour while guests snacked on Filet & Wild Mushrooms with béarnaise sauce, Fig, Goat Cheese & Mascarpone Tarts with pomegranate sauce, and Shitake BLT Skewers with Argentinean chimichurri. The bride and groom took this time to take pictures with their immediate families and together with the entire wedding party before rejoining for dinner. A seating chart led guests to their assigned tables inside where tables were draped in ivory linens and gold flatware and rimmed plates marked each place setting. The iron backdrop from Emily and Edwin’s ceremony was brought inside as the sweetheart backdrop and flowers filled bud vases across all the tables. The newlyweds made their grand entrance and went straight into their first dance. After, toasts were made and the first course of Caesar Salad was served. By the time toasts came to an end, guests were served Chicken Florentine, Classic Filet of Beef, Vegetarian Rotolo Bolzano, Dauphinoise Potatoes, and Roasted Broccolini. The plated menu was selected by the bride and groom with help from our Event Specialist, Rachel, and the food was well received by guests who gave their meals a 5-star rating. The celebration came to a close when a 2-tiered wedding cake was cut and shared with guests. Everyone sent Emily and Edwin off in an uproar of cheers and said their goodbyes.