A live mariachi greeted guests as they arrived at The Estate on Second for Nicole and Rigo’s wedding reception. Servers were tray passing Fig, Goat Cheese & Mascarpone Tarts with Pomegranate Sauce Drizzle and Falafel Bites with Meyer Lemon Hummus while the bar was shaking up the bride and groom’s signature cocktails: A Paloma and Moscow Mule. Cornhole was set up on the terrace where the littlest of invitees challenged each other to a few matches before everyone had to take their seats for dinner.
The bridesmaids in their forest green dresses and groomsmen in their black tuxedos made their grand entrance into the crystal ballroom right before the newlywed’s introduction. The crowd went crazy when Nicole and Rigo walked into the room and made their way to the sweetheart table. Each table was topped with gold candelabras and bouquets of eucalyptus and white roses evoking a sense of elegance, then dinner was served. Chicken Saltimbocca, Corsica Pasta, Basmati Rice with Currants and Toasted Pine Nuts, Grilled Vegetables, and Pita Bread with Hummus was served. During dinner Nicole and Rigo’s closest friends made speeches and toasted to the newly married couple. After toasts, the dessert station opened with a collection of Mini Lemon Curd Tarts, French Macarons, Raspberry Chocolate Decadence, Mini Carrot Cupcakes with Cream Cheese Frosting, and Caramel Cream with Lemon Curd and Praline Crisp Dessert Shots were on display for guests to enjoy when they took a break from the dance floor.
Venue: The Estate on Second // Catering: Jay’s Catering // Photographer + Video: Kristine and Charles // Planning: Ah Love Events // Florist: Blooming Flowers // DJ: Shindgz // Photobooth: Navas Click Stop // Makeup: Le Hair Shack // Hair: Makeup by Cindy Jo