Retro Hawaii Wedding with Punchy Sunset Hues
Katlin and Gabe hosted a destination wedding at Maui's Olowalu Plantation House, inspired by the essence of vintage Hawaii. Bright and whimsical hues of coral, marigold, turmeric, and apricot were the color story of the day. The ceremony took place along the coast of the Pacific Ocean underneath a horseshoe-shaped chuppah adorned in wildflowers. Guests dined at oak tables dressed in ceramic vases with floral-focused arrangements of garden blooms and wildflowers in shades of coral, marigold, turmeric, and apricot. Mid-century flatware was a nod to vintage Hawaii. The signage was inspired by 1970s Vogue magazine covers- bright, tropical, and playful—design words: carefree, elevated, bespoke, fashionable, wildflower, celebratory, eco-friendly.
The wedding gown was designed by Pronovias.
No bridal party
The groomsmen's attire was Canali.
COCKTAIL HOUR: Poke Bar Ahi Poke, tako poke, Hawaiian catch poke with traditional sauces, garnishes, and crispy rice, crispy tapioca, and sticky rice bowls
VEG Option: Beet poke with traditional sauces, garnishes, crispy rice, crispy tapioca, and sticky rice bowls Garnish tray passed beverages
(3 signature cocktails) Signature Cocktail #1: Old Passioned (whiskey sour with passionfruit served over a king ice cube with charred pineapple garnish) Signature Cocktail #2: Ambrose-ia (light herbaceous cocktail with blanco tequila, local honey and a spritz of moonshine) Signature Cocktail #3: All Bark, No Bite (vodka, lillet rose, bubbles, hibiscus, lemon)
Cutting Edge Passed Appetizers Hamachi misoyaki musubi with wasabi, sesame rice cake, nori and ocean salad VEG: Eggplant misoyaki musubi with wasabi, sesame, rice cake, nori, and ocean salad Hawaii rancher’s beef pipikaula flatbread with edamame and Maui onions Char Siu Molokai shrimp bao bun with pickled vegetables and fresh cilantro
VEG: Char Siu tofu bao bun with pickled vegetables and fresh cilantro Oysters Hawaii AMUSE BOUCHE COURSE REGULAR: Ahi poisson cru with shiso lettuce cup, young papaya, Hawaiian chili and kaffir lime - VEG: cucumber poisson cru with shiso lettuce cup with young papaya, Hawaiian chili and kaffir lime
SALAD COURSE West Maui mixed greens with hearts of palm, cucumber, cherry tomatoes, lilikoi vinaigrette and macadamia nuts
ENTREE COURSE- FROM THE SEA REGULAR: szechuan dusted Hawaiian catch with parsnip hondashi puree, black bean foam, fish skin chicharrons and sesame bok choy - WHITE LINEN ENTREE PLATE VEG: szechuan dusted tofu with parsnip hondashi puree, black bean foam, crispy carrot chip and sesame bok choy
ENTREE COURSE- FROM THE LAND REGULAR: sous vide beef tenderloin, taro gnocchi, Maui onion three ways and pohole ferns -
VEG: taro gnocchi with sesame roasted Big Island mushrooms, pohole fern and Kula tomatoes
Katlin carried a wildflower style, organic, and fashion-forward bridal bouquet of blooms in shades of apricot, coral, marigold, and turmeric. A horseshoe shape arch marked the ceremony site with florals starting at the base of each side and growing halfway up. Using garden and wildflower blooms in shades of apricot, marigold, coral, and turmeric for a whimsical and lighthearted effect. At the open-air reception, long tables featured organic, loose, and flower-focused arrangements composed of garden blooms in shades of turmeric, apricot, coral, and marigold in ceramic vases.
DESSERT COURSE: almond cake + raspberry jam filling + vanilla icing
DESSERT STATIONS: Cinnamon malasadas with spiced chocolate Poi mochi Mini Hawaiian lilikoi tarts with coconut meringue Lychee pineapple and kaffir lime popsicle
Katlin and Gabe created a custom scent in a candle shop in NYC and had candles made that were lit throughout the event. Guests received the custom-scented candles in their welcome bags along with Maui Cookie Lady cookies.
Food and drinks were very important to the couple! Retro glassware from Set Mauiwas displayed with champagne and drink tags with table numbers by Shindig Bespoke. Guests found their drinks to find their seats!
