A Captivating California Wedding Infused with Timeless Charm
When Elana and Kyle first began planning, they described wanting a classically elegant, seaside, chic wedding, complete with delicious food, a live band and beautiful florals.
The bride wore a gown designed by Carolina Herrera and the groom wore a suit by Isaia.
Guests enjoyed a 4 course dinner of escarole caesar salad and house-fermented sourdough followed by a second course of bronze die mezze maniche, cacio e pepe, sarawak peppercorn, tuscan pecorino then an entrée course with a choice of petrale sole meunière, caravaglio capers, lemon confit, roasted tomatoes, spinach, pan roasted filet mignon, espagnole, glazed garden of farm carrots, wiser farm potato pave or foraged mushroom risotto, and parmigiano reggiano.
The ceremony featured a floral chuppah covered in white florals and greenery and family tallis. The aisle was lined with floral gardens of larkspur and hydrangea that ran the entire length of the aisle. The bride carried a hand tied bouquet of white flowers featuring roses and peonies. The tables featured tall glass candelabras and white and blush toned boooms.
The wedding cake was a pink champagne cake with vanilla buttercream.
The ceremony began with a Santa Barbara String Quartet playing All of Me by John Legend as the bridal party took their places. The groom stood waiting under the floral covered chuppah while the bride entered with her parents to Pachelbel’s Canon in D. Once pronounced husband and wife and the breaking of the glass the string quartet played, “Anyone”. Elana and Kyle opened the dance floor with a choreographed dance to Salsa Song and an outfit change for Elana. The guests quickly joined them on the dance floor where they stayed until the last song of the night.
