A Perfect Harmony

 "I had written a poem to James about two years into our relationship and had my cousin Carly recite it at the ceremony, which was vey special," shares Lauren. Our officiate also had us whisper some words to each other during the ceremony that only we could hear," recalls the bride.

The bride's wedding dress was a blush color, satin with a long, beaded train. The top was a sweetheart neckline and the dress was also sparkly beaded at the waist. She wore blush colored flat shoes with a crystal bow on top for the beach ceremony and later changed into wedges for the reception (also same color with crystal bow).  

Lauren's bouquet was comprised of delicate blush and white roses, peonies, and other flowers. 
The bridesmaids each had a bouquet of ten blush colored roses.  

The bridesmaids wore white chiffon dresses to the knee with sequins on the back of the shoulder straps.  
They wore toe sandals that were perfect for the sand to walk in, and they changed into silver sandals for the reception. The groom and groomsmen wore white pants and linen vests with blush colored long sleeve linen shirts and ties. 

The couple chose a violinist to play during the beach cermony and went for a steel drum band for the cocktail reception.

"Both were excellent! DJ Tino was also exceptional as he played all the music we wanted to hear and was very communicative especially since I had to communicate via email. He was funny, professional, and made my night so much fun," enthused the bride.

"From the food to the cake to the service, the whole kitchen staff at the Hilton was amazing.  Everyone was so attentive and polite and we had so much wonderful feedback from all our guests," shares Lauren. 

For the sunset cocktail reception on the beach, the couple included a fresh fruit and imported cheese display for guests to enjoy with their cocktails while photographs were taken. 

The poolside plated dinner offered guests a Caesar salad for the first course. Guests had a choice of miso glazed mahi mahi with coconut jasmine rice and baby bok choy; chicken breast stuffed with crabmeat and spinach on a bed of julienned vegetables with garlic mashed potatoes, or grilled filet mignon with sautéed mushrooms and fresh green beans with an herb reduction. 

Dessert was, of course, wedding cake!