After the ceremony, guests moved onto the terrace for cocktails and hour d'oeuvres. We hired Park Ave Catering and chose a menus that incorporated some of our favorite dishes. When we were choosing our hour d'oeuvres, we wanted things that were flavorful and easy to eat (there's no point in serving an appetizer that is either too big or one you'll end up wearing). My favorites were the pancetta wrapped almond stuffed dates with a balsamic glaze. We didn't have signature cocktails but served all the wine and champagne from Trentadue Winery. After all, how can you have a wedding at a winery without serving all the wines on their list! The wine was a hit but the 2012 La Storia Cuvée was my favorite.
Then we moved into the dining room, which had a warm ambiance with yellowy-gold uplighting that filled the room. The tables were topped with flowers, candles, and plated with gold-rimmed dishes. Each table seated around eight people. We had a sit down dinner; first course was a romaine and field greens salad with glazed walnuts, daikon sprouts, topped with a sherry vinaigrette. And the entrée was a choose of either bacon wrapped bistro filet with a pinot noir sauce or pan-seared mahi, both came with local grilled veggies and skillet cooked potatoes. A few toasts were given and then the dancing started.
Our first dance song was Make You Feel My Love by Adele, which we only practiced a few times (if you even call that "practicing"), so it was a bit nerve-racking to go out there and just wing our first dance. That moment was so special, there are so many eyes on us, but felt like none else was in the room. We spent months sending each other song choices, listening to lyrics and rejecting songs. Who knew picking your first dance song is hard; you don't want to pick something cheesy, predictable or inappropriate. After our first dance, my dad came out for our father-daughter dance where we danced to Fly Me To The Moon by Frank Sinatra, and Mike and his mom danced to Wing Beneath My Wings by Bette Midler. After the three dances the floor opened things up to everyone. Our band, Smash City was so great and played such great music for the rest of the night. I don't think I left the dance floor except when we had to cut the cake. We chose carrot cake and red velvet for the cake, which everyone raved about. The port and cigar bar came our shortly after and was a huge hit to top off the night.
At the end of the night, our guests gathered outside with sparklers and created a pathway that we ran through to get to our limo. A sparkler exit was so important to me, it was something I had always pictured and a huge part of picking a venue (whoops!). With California's drought, this was a hard thing to get but after some smooth talking (thanks Mike!), we managed to make it happen. It was so amazing to see the sparkly lights as we walked through our closest friends and family cheering for us.