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Tyasia buttoned up the back of her off-the-shoulder wedding gown, added a sparkling headband to her hair, grabbed her bouquet and headed outside of Hangar 21 South for pictures. Joined by her bridesmaids in black dresses, the group posed together before Tyasia hid away for the ceremony. Up next was the groom, Carnell, and his groomsmen. Carnell wore a contrasting black and white suit and his groomsmen dressed in all black matching the bridesmaids. Together, they laughed and smiled for photos, then lined up for the ceremony with the rest of the bridal party.

Guests arrived to champagne filled glasses and a welcome table complete with engagement photos and a guest book. After writing their well wishes, everyone grabbed a glass of bubbly and headed to the tarmac where Tyasia and Carnell’s ceremony was set up. A black hexagon backdrop decorated in light pink, rust and white flowers stood at the head of the aisle against the live tarmac. Once all the chairs were filled, the groom made his entrance followed by the bridesmaids and groomsmen and ending with the bride. In front of family and friends, Tyasia and Carnell shared loving vows, exchanged rings, and said, “I do.” The officiant pronounced them husband and wife and the two kissed as the crowd cheered all the way through their exit into cocktail hour.

Cocktail hour was complete with Filet & Wild Mushroom Wellingtons, Crab Cakes, and Roasted Red Cherry Tomato Bruschetta. The newlyweds signature cocktails, a Dirty Shirley, and Old Fashioned, were being served at the bar along with wine and beer as guests soaked in beautiful views. Meanwhile, Tyasia changed into her second look of the evening, a beaded gown with statement headpiece. Her and Carnell shared a cocktail hour first look, then headed to the tarmac for their flight over Orange County. Upon their return, guests were seated inside for dinner.

A pampas grass and floral install hung above the center of the room and matching centerpieces topped each table. Airplane bottle openers and printed menus were at each place setting surrounded by flatware and candles of varying heights were lit. The music amplified throughout the hangar when the bride and groom made their grand entrance and danced together for their first dance. Then, the two took a seat at their sweetheart table for toasts and dinner. Friends and family shared their favorite memories of the couple and everyone raised a glass to toast the newlyweds. After the last clink, dinner was served. Tri-Tip Carvery, Chicken Enchiladas, Black Bean and Sweet Potato Enchiladas, Jay’s Homemade Salsa, Slider Station with Kalua Pulled Pork and Smoked Beef Brisket, and Chicken Station with Santorini Chicken and Southwest Chicken was unveiled. The menu was selected by Tyasia and Carnell with help from our Event Specialist, Patti, during their planning process. With a delicious assortment of options available, everyone thoroughly enjoyed dinner and some went for seconds. Craving a little something sweet, the bride and groom cut into their cake and welcomed everyone to indulge in a French Beignet Station to conclude the meal portion of the evening. The remainder of the night was spent out on the dance floor. The bride and groom encouraged all their guests to show off their best moves and join them for a dance before saying goodbye.

Venue: // ������Ƶ: ������Ƶ // Photographer: // Planning: // Florist: