California dreamin' indeed! This next gorgeous wedding day is absolutely perfect. From the golden sunlight that filled the whole day to the fabulous bridal style and the breathtaking table decor! You really cannot miss this stunning event, so keep scrolling to find out a little behind the scenes as well as a full dinner menu. YUM!
There is, even more, to see in the full gallery too. Don't miss a single detail from this pink and gold dreamy wedding day thanks to the photography talent of Mike Arick.
Nicole and Ryan Vatter were married on the ocean bluff at Santa Barbara's Ritz Carlton Bacara overlooking the crystal blue Pacific ocean on a sunny summer afternoon.
Prior to the ceremony Nicole and Ryan met on a grassy knoll tucked away on the hotel grounds for an intimate first look. Naturally, Ryan's breath was taken away by Nicole's stunning smile, timeless Pronovias gown with an illusion back and flawless hair and makeup by Team Hair and Makeup. Nicole carried a hand-tied bouquet in shades of white and cream. ￼Textural design with soft texture and ample fresh green foliage and garden roses.
After some time alone Nicole and Ryan met up with their bridal party of 14. The ladies complimented the bride perfectly by wearing off-white dresses made by two different designers- After Six and Katie May. They held bouquets of garden roses, spray roses, dahlias and other in-season blooms accentuated with fresh greens. The groomsmen wore boutonnieres that were composed of white ranunculus and roses with hints of green.
The wedding ceremony featured classic wedding music played on Spanish guitar by Tony of Ybarra Music. The focal of the ceremony were two grand zinc urns filled with tall greenery branches with airy white blooms such as larkspur, delphinium, agapanthus, lisianthus, spray rose, and snapdragons -very organic in design.
When the couple was pronounced husband and wife by Dr. Jon Ireland they recessed back down the aisle to a cheering crowd- stopping halfway to kiss each other one more time!
Cocktails & The Reception
During the cocktail hour on the ocean terrace guests enjoyed flamenco guitar and nibbled on Sesame Seared Ahi Tuna with Mango Chutney Served on a Crispy Wonton, Truffle Brie Cheese & Toasted Walnuts, Served on Crispy Baguette, Beef Wellington with Sauce Béarnaise and Edamame Pot Sticker with Miso Soy Dipping Sauce. The couple chose this time to slip off to the beach for some stunning sunset photos.
Upon their return the guests we invited to dine al fresco on the Rotunda Terrace. They were greeted by 4- 24-foot long wooden feasting tables each stretched with a rich green garland that puddled on the floor, studded with garden spray roses, dahlias, roses, and lisianthus in shades of peach, plum, and burgundy and tons of candlelight flickering.
Portobello Mushroom Ravioli – Truffle-Parmesan Cream, Sautéed Wild Mushrooms
Heirloom Tomato Salad – a Bed of Arugula under Heirloom Tomatoes, Burrata , Petite Basil, Aged Balsamic and Basil Oil
Entrées (choice of)
Sesame Seared Black Cod – Shrimp Dumpling, Baby Bok Choy, Lemongrass Beurre Blanc
Braised Short Rib – Mascarpone whipped Potatoes, Red Wine Sauce, Carrots, Roasted Asparagus
Blue Cheese Fondue Grilled Eggplant Napoleon – Tofu, Portobello, Piquillos Coulis, Served on Bed of Risotto
Late night we opened an Ice Cream Station serving- Mint Chocolate Chip, Salted Caramel, Peanut Butter Ice Cream and Sorbet
After dinner and toasts, the bride and groom opened the dance floor to Frank & Nancy Sinatra's Somethin' Stupid. The dance floor stayed packed until it was time for the bride and groom to say goodnight and tuck into their suite.
Grooms, take the initiative to help plan your big day. While you may not be responsible for picking the bridesmaid dresses, being a willing and able point of contact for the little stuff will help relieve your partner from the stress of planning and will go a long way.
Also, if it fits your budget, hiring the right wedding planner will be worth every penny and then some! We were extremely fortunate to have Magnolia Event Design on our team.