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SITES & VENDORS |
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CEREMONY LOCATION
Hotel De Anza
San Jose, CA
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| RECEPTION LOCATION
Hotel De Anza
San Jose, CA | | | | | | PHOTOGRAPHER
Jill Johnson Photography
San Jose, CA | | | | | | EVENT COORDINATOR
Nicole Lisanne Wedding &Event Design
Campbell, CA | | | | | | CAKE DESIGNER
La Pastaia
San Jose, CA | | | | | | CATERER
La Pastaia
San Jose, CA | | | | | | FAVORS
Fleur De Cocoa
Los Gatos, CA | | | | | | FLORAL DESIGNER
Asiel Design
San Jose, CA | | | | | | HAIR DESIGNER
Tia Reagan
Los Gatos, CA | | | | | | MAKEUP DESIGNER
Tia Reagan
Los Gatos, CA | | | | | | LIGHTING
North American Theatre Technology
San Jose, CA | | | | | | MUSIC / CEREMONY
Jay Alvarez, Acoustic Guiatarist
Soquel, CA | | | | | | MUSIC / RECEPTION
Big Fun Disc Jockeys
Cupertino, CA | | | | | | OFFICIANT
Judge Kevin McCarthy
San Francisco, CA | | | | | | RENTALS / LINENS
Hartmann Studios
Richmond, CA
Wildflower Linens
San Francisco, CA | | | | | | WEDDING STATIONERY
Marizette Paperie
San Jose, CA | | | | |
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THEIR STORY |
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| HOW THEY MET
Pilar and John met at work. | | | | BRIDE'S PROFESSION
Pathology Assistant / Laboratory Assistant | | | | | GROOM'S PROFESSION
Pathologist / Physician | | | | LENGTH OF ENGAGEMENT
14 months | | | | THE PROPOSAL
Pilar and John dated for 5 years and then decided it was time to get married. There was no formal proposal. | | | | THE GOWN
The ceremony gown was designed by Jim Hjelm. It is a empire-waist trumpet gown with a v-neck and v-back, two tiered alencon lace accents, chapel train. Silk organza in ivory. The reception gown was designed by Jenny Packham. It is an A-line gown with a deep v-neck and twisted back, glass beading accents. Silk in ivory. | | | | NUMBER OF GUESTS / ATTENDANTS
150 guests | | | | THE THEME
In the words of Pilar...."PARTY!" | | | | THE CAKE
Pilar and John chose passed desserts for their guests instead of cake. However, one of John’s business partners was going to refuse to come to the wedding if there wasn’t any cake because it wouldn’t be a “real wedding.” So Pilar had a special 2 tier cake made and presented it to this special guest in jest! | | | | THE MENU
Cocktail Hour: Cosmopolitans and mojitos, passed crustini, funghi, tartufo and spiedini di pollo.
First Course: Mista- mixed green salad with gorgonzola cheese and toasted walnuts.
Second Course: Frutti mare-seafood cocktail.
Entree: Chicken breast with basil cream and polenta; swordfish with capers and sauteed spinach; or filet mignon with a lobster tail and wild rice.
| | | | HONEYMOON DESTINATION
Grand Hyatt Poipu Beach
Kauai, HI | | | | THE WEDDING
The bride and groom wanted to invite only close friends and family for a uniquely beautiful, elegant, intimate wedding with delicious food and great music. There was a quick ceremony and an AMAZING PARTY! | | |
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Checklist
