Daniel and Kelly’s big day began in The Suite and Attic at The Estate on Second. With the help of her bridesmaids, Kelly buttoned up the back of her classic a-line wedding gown and slipped into her heels. Each bridesmaids wore a soft pink chiffon dress adding a pop of color against the groomsmen's light grey attire. Upstairs, Daniel and his groomsmen were tying their ties and suiting up. After finishing touches, Kelly headed upstairs to meet Daniel for their first look. Daniel breathed a sighed of relief when he felt his bride’s hand touch his shoulder. Smiles met the bride and groom’s faces as soon as their eyes met and a hug was immediately shared. The two read handwritten vows to one another before meeting up with their bridesmaids and groomsmen outside The Estate for pre-ceremony photos.
While the wedding party was away taking pictures, guests arrived and took a seat inside the Crystal Ballroom. An artsy, watercolor inspired backdrop stood tall as Daniel and Kelly’s ceremony backdrop. Eucalyptus lined the aisle and decorated the backdrop along with rust, mustard and light pink flowers. Music began and a hush fell over the crowd as Daniel walked out followed by the bridesmaids and groomsmen and ending with Kelly. The bride and groom exchanged vows and rings and with a sweet kiss, were pronounced husband and wife.
Cocktail hour consisted of tray passed Teriyaki Chicken Skewers and Pineapple Rumaki. The bar was pouring refreshing beverages along with the newlyweds signature cocktails: The Mojito and Paloma. Competitive games of cornhole were played and lively conversations were shared before guests found their assigned seats for dinner. Tables were draped in light grey linens and topped with floral centerpieces. Eucalyptus arrangements decorated the end of each table and menus were tucked into mustard napkins at each place setting. Our Event Specialist, Arielle, along with the bride and groom pre-selected a dinner menu of Kalua Pork with brown sugar glaze, Sliced Beef Brisket, Hawaiian Style Potato Macaroni Salad, Wild Cherry Salad, and Pineapple Fried Rice that was reflected on each printed menu card. Toasts were made while guests enjoyed dinner. Afterwards, a white cake with strawberry creme filling and French buttercream icing was cut and dancing under the Crystal Ballroom’s sparking chandeliers concluded the amazing evening.