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Edward and Thalia popped some bubbly, headed to the chapel, tied the knot, and ended up back at Grand Gimeno just in time for cocktail hour. A welcome table encouraged attendees to sign Edward and Thalia’s guest book before stopping the bar to grab a drink. Pops of terracotta, gold, ivory, and taupe were sprinkled around the Olive Grove as décor and a live mariachi completed the lively atmosphere. Cadillac Margaritas and Old Fashioned signature drinks were poured while Beef Picadillo Empanadas, Poloté, and Mini Al Pastor Tacos were tray passed around to hungry guests. The bride and groom mixed and mingled and thanked their guests for coming, then invited everyone inside for dinner.

Tables were draped in our Cambria linen and topped with terracotta vases filled with autumn-inspired flowers. To match, gold flatware and yellow napkins completed the tablescape. Guests checked the escort display and found their assigned tables inside. Once everyone was seated, the newlyweds made their grand entrance, shared their first dance, and took a seat at their sweetheart table. A dinner of Southwest Chicken, Espresso Crusted Tri Tip with Ancho Chili Sauce, Spanish Rice, Refried Beans, Cheese Enchiladas with Tomatillo Sauce, and Mexican Caesar Salad was served just in time for toasts. The menu was selected by Thalia and Edward with help from our Event Specialist, Kristy. After dinner, Thalia and Edward cut into their 2-tiered chocolate and marble wedding cake, then invited their guests to enjoy a slice. Once everyone had eaten their fill, the dance floor filled up with guests looking to show off their moves. The evening ended with friends and family wishing the bride and groom well before heading home.

Venue: // ������Ƶ: ������Ƶ // Photographer: // Coordinator: // Designer: // Florist: // Hair: // Makeup: // Rentals: // Escort Display: // Mariachi: