The slight breeze blew the pampas grass decorating Connie and Paul’s wedding ceremony space inside Hangar 21 North. Guests arrived and took their seats, then the wedding party began walking down the aisle. Finally, the glowing bride, Connie, turned the corner and made her way down the aisle to her groom and everyone was seated. Vows were exchanged and loving tears were shed. The bride and groom then incorporated communion into their wedding by breaking bread and sipping wine. Smiles crossed Connie and Paul’s faces as the officiant said, “You may now kiss your bride!” Paul dipped Connie and gave her a sweet smooch while everyone cheered.
Cocktail hour commenced with delectable hors d’oeuvres including a Charcuterie Tray with Salami, Proscuitto, Mortadello, European Cheeses, Olives, Pistachios, and Dried Apricots served with Fig Jam, Sliced Baguettes, and Crackers and a Vegetable Tray. The bar opened and guests could choose whatever they fancied or try the newlyweds signature drinks: A Moscow Mule and Old Fashioned. Moments before the bride and groom returned for dinner, invitees took their seats at beautifully decorated tables. Plum purple dahlias and ranunculus mixed with lighter colored roses were at the center of each tablescape while candles were standing tall on either side of each table. Upon Connie and Paul’s arrival, the dinner buffet opened. Guests filled their plates with Mixed Green Salad, Cornbread Muffins, Ellie’s Traditional Potato Salad, BBQ Boneless Chicken, 16 Hour Smoked Beef Brisket, and Creamy Macaroni and Cheese.
After dinner, the delicious 2-tier Red Velvet Cake with Cream Cheese Filling and French Buttercream Icing was cut for everyone to share. When it was time to hit the dance floor, Connie changed out of her wedding dress and into a white jumpsuit and fresh Nikes. Friends and family joined the newlyweds in dancing the night away.