Rochelle zipped up the back of her tulle and lace wedding gown and headed downstairs to meet her groom, Steven, outside of Hangar 21 South for their first look. With the bridal party watching, Steven turned around to see his beautiful wife standing before him. Sweet smiles filled their faces and a warm embrace was shared before the two were joined by their bridesmaids and groomsmen for group photos. The bridesmaids were dressed in emerald green dresses and the groomsmen wore black. Dainty bouquets of peachy roses were held by the bride and her bridesmaids that added a pretty pop of color and matched the groom’s boutonniere. The group posed for pictures on the tarmac while guests arrived to the side patio for the wedding ceremony.
The side patio was decorated in a simple wooden arbor covered in flowing white cloth - a simple yet romantic statement. Guests found their seats and the music cued up as the bridal party made their entrance. Rochelle was last to walk the aisle and met Steven on the patio stage. Vows were recited and rings were exchanged in front of family and friends before the bride and groom sealed the deal with a kiss. The crowd cheered as Rochelle and Steven exited the ceremony and walked into cocktail hour.
Tables were draped in ivory linen for cocktail hour and an assortment of Sesame Shrimp and Mango Spring Rolls, Braised Pork Belly Steamed Buns, Thai Vegetable Spring Rolls were served as hors d’oeuvres. The bar also opened up and was pouring beer, wine, and the newlyweds signature cocktails, a Hawaiian Mule and Italian Margarita. While everyone was sipping and snacking, the bride and groom took off on their flight over Orange County. Upon their return, guests were seated inside the hangar for dinner. Rochelle and Steven participated in a traditional tea ceremony with their families on the side patio, then went over to the main hangar and thanked everyone for joining them in celebrating their marriage. Dinner was served and a menu of Vietnamese Lemongrass Pork, Vietnamese Sunbathing Prawns, Sweet and Sticky Korean Chicken, Vegetarian Fried Rice, Far East Wok Long Beans, Broccolini Spears, and Chow Mein was selected by the couple and our Event Specialist, Casey, during the bride and groom’s wedding planning process. While guests were enjoying dinner, toasts were made. Friends and family shared heartwarming stories about the bride and groom, rose a glass, and cheered. After dinner, the remainder of the evening was spent eating desserts and mingling by the fire pits on the tarmac.