Bougainvillea and Blue Grand Gimeno Wedding
Nicole and her bridal party got ready inside the Powder Room at Grand Gimeno while Eric and his groomsmen suited up across the way in the Parlor. Champagne was popped and the bridesmaids changed from their matching pajamas into pink dresses. The bride slipped into her off the shoulder, lace wedding dress and shared an exciting reveal with her closest friends. Compliments were exchanged, then the group was off to a local church. Meanwhile, the groom added the finishing accessories to his black and white look, slipped on his shoes, and posed for some group photos with his best friends. Afterwards, the groom and groomsmen left for the church.
Guests watched as Nicole and Eric recited vows, exchanged rings, and sealed their ceremony with a kiss. Everyone cheered as the newlyweds made their walk out of the church as husband and wife, then headed back to Grand Gimeno for cocktail hour. Chicken Jalapeno Empanadas, Filet and Wild Mushroom Wellingtons, and Roasted Red Cherry Tomato Bruschetta greeted guests in the Olive Grove where cocktail tables and a lounge were set up. Beer, wine, and the newlywed’s signature cocktails, a Lemon Drop and Italian Margarita were available at the bar while everyone mingled and listened to the live band. Nicole and Eric were last to arrive and grabbed a few photos with their wedding party before heading inside for the reception.
Guests checked the seating chart display and headed inside for dinner. Tables were draped in ivory linen and topped with pink flowers. Blue water goblets and detailed dinner plates tied each place setting together. Once everyone was seated, the bride and groom made their grand entrance into their first dance. Guests watched with loving eyes and cheered as Nicole and Eric took their seats. Family and friends shared toasts and glasses clinked in the air as each speech ended, then dinner was served. Tequila Lime Chicken, Barbacoa Shredded Beef, Black Beans, Fresh Vegetable Medley, Spanish Rice, and Mexican Caesar Salad filled everyone’s plates. The menu was selected by the bride and groom with help from our Event Specialist, Patti. Rave reviews were shared around each table, then Nicole and Eric cut into their 2-tiered red velvet and marble wedding cake. After serving each other a bite, the couple invited guests to indulge in our Latin Dessert Station with Petite Tres Leche Cakes, Mini Caramel Custard Flan, Coconut Macaroons, Dulce de Leche Chocolate Tarts, and Mexican Wedding Cookies. Energized from dinner and dessert, guests ended the evening out on the dance floor surrounding the bride and groom.
Venue: Grand Gimeno // Catering: Jay’s Catering // Photographer: Lex and the Lotus // Planning: Sunshine Events Co. // Florist: Sweet Blossom Designs // Rentals: Baker Party // Specialty Rentals: Sundrop Vintage