[section title=”The Planning”]
[field title=”Wedding Colors”]
A monochromatic pallette of white and ivory with greenery to support, white being the focus. The bride was inspired by the Heart Evangelista wedding.
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[field title=”Design / Vibe / Vision”]
When Kimiko scheduled her first design call with Anan and Everett one of the first questions she asked was ,”Tell me where design is on your priority list?” Anan did even pause and blurted out “PRETTY DARN HIGH!!!” Originally the couple was going to get married in Lake Como but shifted their focus to Hawaii when they found Haiku Mill so they wanted to use the historic sugar mill’s natural beauty to set the stage for a lush beautiful design that had a formal and dramatic feel without being austentatious or pretentious. Anan wanted to play the fine line between formal and rough while Everett wanted it to feel warm by candlelight and inviting so their intimate groups could feel connected. After Kimiko saw the bride’s dress it was pretty clear the direction they were going to head but the groom’s love for incorporating rich bold colors kept her second guessing if they should incorporate it in. In the end they all agreed that a monochromatic floral design that was a little wild and undone, filled with texture was a perfect fit for this celebration. Based on the couple’s design style at home and within their fashion choices Kimiko selected clean dramatic lighting and furniture pieces that had architectural lines and elements to them crafted by Jonas Kanahele of Artisan Events Maui.
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[field title=”Proposal Story”][/field]
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[board_carousel title=”Getting Ready”]
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[board_carousel title=”Bridal Portraits”]
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[section title=”The Fashion”]
[field title=”Wedding Gown”]
Anan’s dress was a stunning design created by Lazaro bridal with intricate floral embroidery and chapel length train. The classic sweetheart neckline and corset exuded traditional elegance while the asymetrical skirt was a perfect fit for this modern bride.
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[field title=”Bridesmaid Dresses”][/field]
[field title=”Groomsman Attire”][/field]
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[board_carousel title=”Ceremony”]
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[board_carousel title=”Cocktail Hour”]
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[section title=”The Details”]
[field title=”Food & Drink”]
Guest sipped on cocktails under the canopy of a large hundred year old mango tree. Garnish Craft Cocktails served Oh Mai – Fresh Pressed Pineapple, lime, guava, house made mac nut orgeat, golden and dark rums. Bee Sting – Fresh pressed pineapple, line, house jalapeno honey syrup, Hawaiian Chili pepper tincture, reposade tequila. Samurai – Asian pear, brown sugar charred cedar bitter, lemon oil and Japanese whiskey. Chef Brian Etheredge from Cutting Edge Catering created a five course tasting menu consisting of: Amuse bouche – dry aged Hawaiian snapper crudo with tart lililkoi chili emulsion and local cabbage. Mixed green, green papaya, name pla, peacuts, bell peppers, cucumber and rainbow carrots. For the two entree courses served guests were delighted with a Char siu shrimp and steam buns with cilantro mint pesto and pickled vegetables and Udon Kalua pork saimin and to complete the meal a thai tea cheesecake, macnut crumble kaffir lime syruo and black team was served.
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[field title=”Florals & Decor”]
The wedding flowers were babies breath, white hydrangeas, white peonies, white garden roses, white Larkspur, ranunculus, and phalaenopsis orchid There were pops of queen Anne’s lace and scabiosa in the centerpieces. The bride’s bouquet was a combination peonies and garden roses in a classic rounded hand-tied bouquet wrapped with an ivory ribbon. The grooms boutonniere was a single phalaenopsis orchid. The ceremony aisle featured large arrangement sitting at the last row inner aisle chairs and wrapped slightly around the front to create an organic. A mix of large fluffy hydrangea, clusters of garden roses and texture created with baby’s breath. The original request from the bride and groom was to create a hanging arrangement. Since the brides dress and train would be long and full creating a moment on the stairs was not necessary but throughout the design discussions we collectively decided that building a pillowy floral installation that almost embraced the couple as they said their vows and committed their lives to eachother after the long journey they had been on seemed like the natural choice and Kimiko always believes in investing in one focal point to create a wow affect rather than trying to spread your budget out over the entire space. The iconic stairs of Haiku Mill had never seen something quite like it so for our visual bride and groom it was hard to explain exactly how it would look but the promise was made that Bella Bloom would live up to the epic description that Kimiko had communicated which was an organic, textural, wild growing garden. There were to be no visible containers, all florals were to look as if they’re growing out of the stairs and up the railing, a style that Kimiko has been known for in natural outdoor settings such as Haiku Mill. While guests mingled at cocktail hour enjoying Beet Pipikaula on pillows of rice cakes and handcrafted cocktails created by Garnish Craft Cocktail the ceremony site was transformed into their dining room. A minimalistic design was created to allow the beauty of Haiku Mill to shine as well as the bride’s stunning dress. With a chapel length train it was recommended to the bride that she sit on a bench so her train could reach out behind her since it was part of the overall inspiration for the wedding design. On the table top, a mixture of medium and small arrangements were scattered between clusters of candles. The monochoormatic theme continued with minimal greenery and a wild, asymmetrical style with reaching stems, to compliment Anan’s dress. Deconstructed white phalanopsis orchids were laid on the top of the table amongst the candle clusters and loose stems were stratecigcally placed in order to reach out from the candles as if they wanted to touch the guests place settings.
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[field title=”Wedding Cake”]The couple decided to focus on their unique plated dessert rather than having a wedding cake. [/field]
[field title=”Readings, Ceremony Music, Reception Songs”]Processional – Everett’s parents & niece and then Anan’s mom & niece walked to
Yellow – Katherine Ho (Crazy Rich Asians album)
Bride’s Song:
Can’t Help Falling in Love – Kina Grannis (Crazy Rich Asians album)
Recessional
Heat Wave – Glass Animals
The couple wanted to time it perfectly so when the beat drops at 0:40 seconds they would start walking/right after the kiss,
Couple’s First Dance: N/A
Father & Daughter Dance: N/A
Mother & Son Dance: N/A
Post Dinner/Dancing Playlist N/A[/field]
[field title=”Special Detail #1″]Anan walked down the aisle solo since her father had passed away.
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[field title=”Special Detail #2″]Anan is half Taiwanese and wanted to bring elements it into the menu for the wedding.
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[field title=”Special Detail #3″]Everette is a huge traveller since 7 years old – it’s a very important part of his life and he collects special and unique pieces during his travels. That’s partly why selecting a destination wedding for them was a natural choice. [/field]
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[board_carousel title=”Couple Portraits”]
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[board_carousel title=”Reception”]
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Photography: Melia Lucida | Event Design: Kimiko Hosaki | Event Planning: Elements by K.H & co. | Floral Design: Bella Bloom Floral Boutique | Wedding Dress: Lazaro bridal | Stationery: Mai’a Media Design | Catering: Cutting Edge Catering | Wedding Venue: Haiku Mill | Beauty: Amelia Hair and Makeup | Catering Bar: Garnish Craft Cocktail Catering | Rentals: Artisan Events