Inspired by the classic Spanish architecture of the Ingleside Inn and the mid-century atmosphere of Palm Springs, Nicole combined the two styles with an array of textures and modern shapes. Inside the tent on the perfectly manicured grounds, rattan chairs and lighting created an organic, airy feel while bright florals from Leta Verbena added a touch of Spring. After a series of speeches, toasts and applause, the four-course dinner began at Avalon Hotel with vodka gimlets and heirloom tomato salads topped with burrata. The Chilean seabass was followed by New York “Diane” and dessert - lemon sorbet served on ice engraved by Ice Bulb with palm trees, along with caramel apple financiers and a stunning cake, all by Exquisite Desserts. The celebration continued with belly dancers and fire dancers which prompted guests to fill the dance floor as DJ Bryan from Let’s Party LA played music to end the evening.
Go behind the scenes to view the full gallery here!
