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Natalie and Derick met inside the historic Mission San Juan Capistrano for their first look to kick off their wedding day. Dressed in beautifully embroidered attire, Natalie approached Derick and tapped his shoulder. Huge smiles filled the bride and groom’s faces, and sweet compliments were exchanged. The two then read personalized vows before continuing their photos around the Mission. A Kiss in front of the Ruins of the Great Stone Church concluded their time at Mission San Juan Capistrano, then the couple headed over to Serra Plaza for the ceremony.

Guests entered the Courtyard, signed Natalie and Derick’s guest book, then took a seat. White flowers lined the aisleway and decorated the ceremony arbor standing tall in front of the Spanish fountain. To complete the space, sparkling chandeliers were hung above intermingling with the lush greenery. Once everyone arrived, the music cued up and the wedding party made their entrances. In front of their closest friends and family, Derick and Natalie recited vows, exchanged rings, and sealed the ceremony with a kiss. Everyone cheered as the newlyweds exited into cocktail hour.

Fig, Goat Cheese and Mascarpone Tarts and Fried Chicken and Waffle Bites were tray passed while the bar was mixing up the newlywed’s signature cocktails, a Classic Margarita and Dirty Martini. While everyone mixed and mingled, the bride and groom were off taking photos together as husband and wife, then rejoined the group when it was time for dinner. Guests checked the seating chart and headed into the reception space to find their assigned tables for dinner.

Back in the Courtyard, tables were draped in white linens and topped with white flowers and greenery. The ceremony backdrop was now transformed into the sweetheart table vignette and flickering candles and custom menus completed each table setup. Once everyone was seated, Derick and Natalie made their grand entrance and danced together for their first dance. Toasts were shared while the first course of Summer Spinach and Berry Salad was served around each table. Next, a dual entrée of Vietnamese Braised Short Ribs and Roasted Atlantic Salmon Filet with Roasted Broccolini and Smashed Baby Potatoes were served as toasts concluded. The menu was selected by the bride and groom with help from our Event Specialist, Brittany. After dinner, the cake was cut and guests were invited to indulge in our Tropical Dessert Station with an assortment of pineapple upside down cakes, mango and passion fruit macarons, seven-layer coconut bars, tropical fruit tarts, and banana passion fruit cream puffs. The remainder of the evening was spent celebrating out on the dance floor!

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