Tuesday, August 25 2015

Haely and Dave were married in Santa Barbara at Hope Ranch, a private residence perfectly fit for the English garden party theme the couple wished to celebrate in. With dreams of a chic, light, and sweetly romantic garden celebration, a beautiful color story was created for the wedding using creams, champagne, whites, and blush pinks (absolutely swoon worthy!).

Tuesday, August 25 2015

Kristin Avila and Anthony Navarro wanted to make the grandest of entrances at their reception at the Hotel Maya in Long Beach.

Monday, August 24 2015

Adrienne Laursen, Licensed Marriage Therapist and nationally recognized relationship expert, shares tips for Making Your Partner Happy With Three Simple StatementsAdrienne is the owner of THE ENGAGEMENT COACH, and provides exclusive, customized premarital and relationship coaching to her clients nationwide.

Friday, August 21 2015

California Wedding Day had the pleasure of hosting an intimate dinner at the City Club in downtown Los Angeles. The dramatic space on the 51st floor of the City National Tower boasts commanding views of the L.A. skyline, from the Hollywood Hills and beyond--caputured beautifully by the talented photographer Brian Tropiano. Designer and florist Eddie Zaratsian brought a brightness to the window-soaked dining room with the vibrant yellow Sunflower Tangier tablecloth and Pearl Amalfi napkins from Luxe Linen set with striking white china and gold flatware, all from Dish Wish. Zaratsian's elegant yellow-hued florals, a contemporary and lush mix of calla lilies, orchids and garden roses added a summery feel to the evening--and perfectly complemented the sunset views afforded by the City Club's top-of-the-world perch. Guests sipped on gold-hued Monaco margaritas with lovely guitar soloist provided by The Replicas.  Guests dined on a sumptous meal provided by the chefs at City Club including, hors d'oeuvres of cajun chicken with piquillo pepper cream cheese mini bouchees, oyster shooters with citrus cantaloupe oulis, steak churrasco skewer with chimichurri sauce and dinner featuring grilled peach, speck and arugula salad, flash cured skuna bay salmon, dungeness crab risotto and english pea puree followed by rack of lamb with asparagus farro, summer squash and lamb jus. An delicious apricot tart finished the four course meal.

Editors, Dinner, Fun, Yellow

Editors, Dinner, Fun, Yellow

Editors, Dinner, Fun, Yellow

Editors, Dinner, Fun, Yellow

Editors, Dinner, Fun, Yellow

Editors, Dinner, Fun, Yellow

Editors, Dinner, Fun, Yellow

Editors, Dinner, Fun, Yellow

Editors, Dinner, Fun, Yellow

Editors, Dinner, Fun, Yellow

Editors, Dinner, Fun, Yellow

Editors, Dinner, Fun, Yellow

Editors, Dinner, Fun, Yellow

Editors, Dinner, Fun, Yellow

Editors, Dinner, Fun, Yellow

Editors, Dinner, Fun, Yellow

Editors, Dinner, Fun, Yellow

Editors, Dinner, Fun, Yellow