Julie and her bridesmaids were getting dolled up in the bridal suite while Ian and his groomsmen were suiting up. Before the ceremony, Julie and Ian shared a first look in the Attic at The Estate on Second where many hugs, kisses and loving words were exchanged, then it was time to head downstairs to the Crystal Ballroom where their ceremony was being held. Greenery was draped around the ceremony space and candles light up the aisleway as the bridesmaids and groomsmen walked down arm in arm. Everyone could see the love in Julie and Ian’s eyes as Julie met Ian at the head of the aisle. Vows were shared and the officiant called for a kiss to end the ceremony.
The wedding party took off during cocktail hour for some pictures together while guests enjoyed hors d’oeuvres like Grilled Marinated Vegetables and Lemon Parmesan Artichoke Hearts. If you were looking for a refreshing beverage, the bar was serving up Skinny Margarita and Blue Hawaiian signature cocktails.
Upon the newlyweds return, dinner was served including Pear & Walnut Salad, Zucchini Lime Chicken, Tortellini with Creamy Pesto and Red Roasted Potatoes. Beautiful roses and candles decorated the tops of each table to add to the romantic ambiance. As guests sat down to dinner, toasts were made by friends and family.
The evening ended with a tasty cake cutting. The bride and groom made sure they pleased everyone’s palettes by ordering a 3-tiered cake where each tier was a different flavor. The top tier was lemon with lemon crème filling, the middle; almond with chocolate mousse filling, and the bottom; red velvet with cream cheese filling all iced in a French buttercream. After working the cake off on the dance floor, guests lit up sparklers to send off Julie and Ian.
Venue: The Estate on Second // Catering: Jay's Catering // Photographer: Kylie Chevalier Photography // Planner: Pure Lavish Events // Florist: Wen Floral // DJ: San Diego DJ // MUA: Conway Hair & Makeup // Photo Booth: Focus Photo Suites
