After tying the knot at their local church, Tony and Arlaine headed to the Rose Center to continue the celebration. Guests arrived at a candlelit entry and signed the bride and groom’s guestbook before heading into the courtyard for cocktails and hors d’oeuvres. Ivory linens topped cocktail tables and boho picnic tables complete with macrame and pampas grass were set up on the stage. Filet and Wild Mushroom Wellingtons, Fig, Goat Cheese and Mascarpone Tarts, and Sticky Pork Belly Bites were tray passed and the newlywed’s signature cocktails, a Hawaiian Mule and Old Fashioned, were poured at the bar. Tony and Arlaine joined their guests and mixed and mingled until it was time for dinner.
An acrylic seating chart lead guests into the ballroom for reception where dried flowers and pampas filled centerpieces on each table. Taupe-colored plates were topped with ivory napkins and individual name cards and gold flatware completed the place settings. After everyone had taken their seats, the bride and groom made their grand entrance. Sparklers and smoke effects went off during their first dance, then the couple took a seat at their boho inspired sweetheart table for toasts. Friends and family stood and shared memories of the couple that drew many laughs as glasses clinked in the air. Afterwards, dinner was served. Tangerine and Pecan Salad was first, then followed by a dual entrée of Cabernet Braised Short Ribs and Grilled Mahi Mahi with Gourmet Mashed Potatoes and Vegetarian Rotolo Bolzano. Once guests had finished dinner, all the single ladies were called to the dance floor for the bouquet toss, then the newlyweds cut into their wedding cake. The remainder of the evening was spent enjoying dessert and line dancing.