LK Events Event Planner

Destination Cabo: Wedding Day

Cabo San Lucas, Mexico

Guests arrived at a Private Villa Garden and enjoyed passed hors d’oeuvres and champagne. The bridal party freshened up after spending the late afternoon taking photos. Los Mosquitos Quartet entertained guests during the pre-ceremony cocktail hour. As soon as they moved down to the beach, guests began to follow and take their seats. Molly and Alex were married on the beach, under a stunning chuppah. It was fully covered in curly willow, white hydrangeas, white roses and white phalaenopsis orchids. Clear glass candles hung under the chuppah

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Guests arrived at a Private Villa Garden and enjoyed passed hors d’oeuvres and champagne. The bridal party freshened up after spending the late afternoon taking photos. Los Mosquitos Quartet entertained guests during the pre-ceremony cocktail hour. As soon as they moved down to the beach, guests began to follow and take their seats. Molly and Alex were married on the beach, under a stunning chuppah. It was fully covered in curly willow, white hydrangeas, white roses and white phalaenopsis orchids. Clear glass candles hung under the chuppah offering ambient light as the sun was setting. Guests were seated on benches, couches, ottomans and chairs. The custom made wooden platform allowed the bridal party to walk down the aisle with ease. Immediately following the ceremony, guests walked back to the Pool Terraces. The Gentleman of Leisure began playing and the dance floor opened. After 30 minutes of dancing and the sun had set, guests took their seats on wooden tables adorned with custom runners, collections of floral that included clear glass vases of varying heights filled with white hydrangeas, roses, peonies, phaleonopsis orchids and curly willow. Lamps hung above the tables with curly willow, roses and clear glass candles. Dinner was served family style – grilled Caesar salad, crab cakes and Ahi tuna to start. Followed by roasted chicken, sea scallops and beef tenderloin. For dessert, guests enjoyed a beautiful station of petite sweets and of course, the Mother of the Bride’s famous carrot cake that the pastry chef re-created several times until he perfected the recipe!

Guests danced the night away on the white wooden platform that covered the main pool area of the resort. We brought in lounge furniture and small tables, wooden bars and floral for guests to relax while enjoying the view of the Sea of Cortez. Right before 10 PM as the dance floor was getting crowded, we surprised guests with a firework show while the Hora began. A few hours later guests made their way to El Bar for some late night quesadillas and s’mores, entertained by DJ Spider and DJ Chris.

 
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Guests arrived at a Private Villa Garden and enjoyed passed hors d’oeuvres and champagne. The bridal party freshened up after spending the late afternoon taking photos. Los Mosquitos Quartet entertained guests during the pre-ceremony cocktail hour. As soon as they moved down to the beach, guests began to follow and take their seats. Molly and Alex were married on the beach, under a stunning chuppah. It was fully covered in curly willow, white hydrangeas, white roses and white phalaenopsis orchids. Clear glass candles hung under the chuppah offering ambient light as the sun was setting. Guests were seated on benches, couches, ottomans and chairs. The custom made wooden platform allowed the bridal party to walk down the aisle with ease. Immediately following the ceremony, guests walked back to the Pool Terraces. The Gentleman of Leisure began playing and the dance floor opened. After 30 minutes of dancing and the sun had set, guests took their seats on wooden tables adorned with custom runners, collections of floral that included clear glass vases of varying heights filled with white hydrangeas, roses, peonies, phaleonopsis orchids and curly willow. Lamps hung above the tables with curly willow, roses and clear glass candles. Dinner was served family style – grilled Caesar salad, crab cakes and Ahi tuna to start. Followed by roasted chicken, sea scallops and beef tenderloin. For dessert, guests enjoyed a beautiful station of petite sweets and of course, the Mother of the Bride’s famous carrot cake that the pastry chef re-created several times until he perfected the recipe!

Guests danced the night away on the white wooden platform that covered the main pool area of the resort. We brought in lounge furniture and small tables, wooden bars and floral for guests to relax while enjoying the view of the Sea of Cortez. Right before 10 PM as the dance floor was getting crowded, we surprised guests with a firework show while the Hora began. A few hours later guests made their way to El Bar for some late night quesadillas and s’mores, entertained by DJ Spider and DJ Chris.

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Guests arrived at a Private Villa Garden and enjoyed passed hors d’oeuvres and champagne. The bridal party freshened up after spending the late afternoon taking photos. Los Mosquitos Quartet entertained guests during the pre-ceremony cocktail hour. As soon as they moved down to the beach, guests began to follow and take their seats. Molly and Alex were married on the beach, under a stunning chuppah. It was fully covered in curly willow, white hydrangeas, white roses and white phalaenopsis orchids. Clear glass candles hung under the chuppah offering ambient light as the sun was setting. Guests were seated on benches, couches, ottomans and chairs. The custom made wooden platform allowed the bridal party to walk down the aisle with ease. Immediately following the ceremony, guests walked back to the Pool Terraces. The Gentleman of Leisure began playing and the dance floor opened. After 30 minutes of dancing and the sun had set, guests took their seats on wooden tables adorned with custom runners, collections of floral that included clear glass vases of varying heights filled with white hydrangeas, roses, peonies, phaleonopsis orchids and curly willow. Lamps hung above the tables with curly willow, roses and clear glass candles. Dinner was served family style – grilled Caesar salad, crab cakes and Ahi tuna to start. Followed by roasted chicken, sea scallops and beef tenderloin. For dessert, guests enjoyed a beautiful station of petite sweets and of course, the Mother of the Bride’s famous carrot cake that the pastry chef re-created several times until he perfected the recipe!

Guests danced the night away on the white wooden platform that covered the main pool area of the resort. We brought in lounge furniture and small tables, wooden bars and floral for guests to relax while enjoying the view of the Sea of Cortez. Right before 10 PM as the dance floor was getting crowded, we surprised guests with a firework show while the Hora began. A few hours later guests made their way to El Bar for some late night quesadillas and s’mores, entertained by DJ Spider and DJ Chris.

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Guests arrived at a Private Villa Garden and enjoyed passed hors d’oeuvres and champagne. The bridal party freshened up after spending the late afternoon taking photos. Los Mosquitos Quartet entertained guests during the pre-ceremony cocktail hour. As soon as they moved down to the beach, guests began to follow and take their seats. Molly and Alex were married on the beach, under a stunning chuppah. It was fully covered in curly willow, white hydrangeas, white roses and white phalaenopsis orchids. Clear glass candles hung under the chuppah offering ambient light as the sun was setting. Guests were seated on benches, couches, ottomans and chairs. The custom made wooden platform allowed the bridal party to walk down the aisle with ease. Immediately following the ceremony, guests walked back to the Pool Terraces. The Gentleman of Leisure began playing and the dance floor opened. After 30 minutes of dancing and the sun had set, guests took their seats on wooden tables adorned with custom runners, collections of floral that included clear glass vases of varying heights filled with white hydrangeas, roses, peonies, phaleonopsis orchids and curly willow. Lamps hung above the tables with curly willow, roses and clear glass candles. Dinner was served family style – grilled Caesar salad, crab cakes and Ahi tuna to start. Followed by roasted chicken, sea scallops and beef tenderloin. For dessert, guests enjoyed a beautiful station of petite sweets and of course, the Mother of the Bride’s famous carrot cake that the pastry chef re-created several times until he perfected the recipe!

Guests danced the night away on the white wooden platform that covered the main pool area of the resort. We brought in lounge furniture and small tables, wooden bars and floral for guests to relax while enjoying the view of the Sea of Cortez. Right before 10 PM as the dance floor was getting crowded, we surprised guests with a firework show while the Hora began. A few hours later guests made their way to El Bar for some late night quesadillas and s’mores, entertained by DJ Spider and DJ Chris.

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Guests arrived at a Private Villa Garden and enjoyed passed hors d’oeuvres and champagne. The bridal party freshened up after spending the late afternoon taking photos. Los Mosquitos Quartet entertained guests during the pre-ceremony cocktail hour. As soon as they moved down to the beach, guests began to follow and take their seats. Molly and Alex were married on the beach, under a stunning chuppah. It was fully covered in curly willow, white hydrangeas, white roses and white phalaenopsis orchids. Clear glass candles hung under the chuppah offering ambient light as the sun was setting. Guests were seated on benches, couches, ottomans and chairs. The custom made wooden platform allowed the bridal party to walk down the aisle with ease. Immediately following the ceremony, guests walked back to the Pool Terraces. The Gentleman of Leisure began playing and the dance floor opened. After 30 minutes of dancing and the sun had set, guests took their seats on wooden tables adorned with custom runners, collections of floral that included clear glass vases of varying heights filled with white hydrangeas, roses, peonies, phaleonopsis orchids and curly willow. Lamps hung above the tables with curly willow, roses and clear glass candles. Dinner was served family style – grilled Caesar salad, crab cakes and Ahi tuna to start. Followed by roasted chicken, sea scallops and beef tenderloin. For dessert, guests enjoyed a beautiful station of petite sweets and of course, the Mother of the Bride’s famous carrot cake that the pastry chef re-created several times until he perfected the recipe!

Guests danced the night away on the white wooden platform that covered the main pool area of the resort. We brought in lounge furniture and small tables, wooden bars and floral for guests to relax while enjoying the view of the Sea of Cortez. Right before 10 PM as the dance floor was getting crowded, we surprised guests with a firework show while the Hora began. A few hours later guests made their way to El Bar for some late night quesadillas and s’mores, entertained by DJ Spider and DJ Chris.

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Guests arrived at a Private Villa Garden and enjoyed passed hors d’oeuvres and champagne. The bridal party freshened up after spending the late afternoon taking photos. Los Mosquitos Quartet entertained guests during the pre-ceremony cocktail hour. As soon as they moved down to the beach, guests began to follow and take their seats. Molly and Alex were married on the beach, under a stunning chuppah. It was fully covered in curly willow, white hydrangeas, white roses and white phalaenopsis orchids. Clear glass candles hung under the chuppah offering ambient light as the sun was setting. Guests were seated on benches, couches, ottomans and chairs. The custom made wooden platform allowed the bridal party to walk down the aisle with ease. Immediately following the ceremony, guests walked back to the Pool Terraces. The Gentleman of Leisure began playing and the dance floor opened. After 30 minutes of dancing and the sun had set, guests took their seats on wooden tables adorned with custom runners, collections of floral that included clear glass vases of varying heights filled with white hydrangeas, roses, peonies, phaleonopsis orchids and curly willow. Lamps hung above the tables with curly willow, roses and clear glass candles. Dinner was served family style – grilled Caesar salad, crab cakes and Ahi tuna to start. Followed by roasted chicken, sea scallops and beef tenderloin. For dessert, guests enjoyed a beautiful station of petite sweets and of course, the Mother of the Bride’s famous carrot cake that the pastry chef re-created several times until he perfected the recipe!

Guests danced the night away on the white wooden platform that covered the main pool area of the resort. We brought in lounge furniture and small tables, wooden bars and floral for guests to relax while enjoying the view of the Sea of Cortez. Right before 10 PM as the dance floor was getting crowded, we surprised guests with a firework show while the Hora began. A few hours later guests made their way to El Bar for some late night quesadillas and s’mores, entertained by DJ Spider and DJ Chris.

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Guests arrived at a Private Villa Garden and enjoyed passed hors d’oeuvres and champagne. The bridal party freshened up after spending the late afternoon taking photos. Los Mosquitos Quartet entertained guests during the pre-ceremony cocktail hour. As soon as they moved down to the beach, guests began to follow and take their seats. Molly and Alex were married on the beach, under a stunning chuppah. It was fully covered in curly willow, white hydrangeas, white roses and white phalaenopsis orchids. Clear glass candles hung under the chuppah offering ambient light as the sun was setting. Guests were seated on benches, couches, ottomans and chairs. The custom made wooden platform allowed the bridal party to walk down the aisle with ease. Immediately following the ceremony, guests walked back to the Pool Terraces. The Gentleman of Leisure began playing and the dance floor opened. After 30 minutes of dancing and the sun had set, guests took their seats on wooden tables adorned with custom runners, collections of floral that included clear glass vases of varying heights filled with white hydrangeas, roses, peonies, phaleonopsis orchids and curly willow. Lamps hung above the tables with curly willow, roses and clear glass candles. Dinner was served family style – grilled Caesar salad, crab cakes and Ahi tuna to start. Followed by roasted chicken, sea scallops and beef tenderloin. For dessert, guests enjoyed a beautiful station of petite sweets and of course, the Mother of the Bride’s famous carrot cake that the pastry chef re-created several times until he perfected the recipe!

Guests danced the night away on the white wooden platform that covered the main pool area of the resort. We brought in lounge furniture and small tables, wooden bars and floral for guests to relax while enjoying the view of the Sea of Cortez. Right before 10 PM as the dance floor was getting crowded, we surprised guests with a firework show while the Hora began. A few hours later guests made their way to El Bar for some late night quesadillas and s’mores, entertained by DJ Spider and DJ Chris.

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Guests arrived at a Private Villa Garden and enjoyed passed hors d’oeuvres and champagne. The bridal party freshened up after spending the late afternoon taking photos. Los Mosquitos Quartet entertained guests during the pre-ceremony cocktail hour. As soon as they moved down to the beach, guests began to follow and take their seats. Molly and Alex were married on the beach, under a stunning chuppah. It was fully covered in curly willow, white hydrangeas, white roses and white phalaenopsis orchids. Clear glass candles hung under the chuppah offering ambient light as the sun was setting. Guests were seated on benches, couches, ottomans and chairs. The custom made wooden platform allowed the bridal party to walk down the aisle with ease. Immediately following the ceremony, guests walked back to the Pool Terraces. The Gentleman of Leisure began playing and the dance floor opened. After 30 minutes of dancing and the sun had set, guests took their seats on wooden tables adorned with custom runners, collections of floral that included clear glass vases of varying heights filled with white hydrangeas, roses, peonies, phaleonopsis orchids and curly willow. Lamps hung above the tables with curly willow, roses and clear glass candles. Dinner was served family style – grilled Caesar salad, crab cakes and Ahi tuna to start. Followed by roasted chicken, sea scallops and beef tenderloin. For dessert, guests enjoyed a beautiful station of petite sweets and of course, the Mother of the Bride’s famous carrot cake that the pastry chef re-created several times until he perfected the recipe!

Guests danced the night away on the white wooden platform that covered the main pool area of the resort. We brought in lounge furniture and small tables, wooden bars and floral for guests to relax while enjoying the view of the Sea of Cortez. Right before 10 PM as the dance floor was getting crowded, we surprised guests with a firework show while the Hora began. A few hours later guests made their way to El Bar for some late night quesadillas and s’mores, entertained by DJ Spider and DJ Chris.

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Guests arrived at a Private Villa Garden and enjoyed passed hors d’oeuvres and champagne. The bridal party freshened up after spending the late afternoon taking photos. Los Mosquitos Quartet entertained guests during the pre-ceremony cocktail hour. As soon as they moved down to the beach, guests began to follow and take their seats. Molly and Alex were married on the beach, under a stunning chuppah. It was fully covered in curly willow, white hydrangeas, white roses and white phalaenopsis orchids. Clear glass candles hung under the chuppah offering ambient light as the sun was setting. Guests were seated on benches, couches, ottomans and chairs. The custom made wooden platform allowed the bridal party to walk down the aisle with ease. Immediately following the ceremony, guests walked back to the Pool Terraces. The Gentleman of Leisure began playing and the dance floor opened. After 30 minutes of dancing and the sun had set, guests took their seats on wooden tables adorned with custom runners, collections of floral that included clear glass vases of varying heights filled with white hydrangeas, roses, peonies, phaleonopsis orchids and curly willow. Lamps hung above the tables with curly willow, roses and clear glass candles. Dinner was served family style – grilled Caesar salad, crab cakes and Ahi tuna to start. Followed by roasted chicken, sea scallops and beef tenderloin. For dessert, guests enjoyed a beautiful station of petite sweets and of course, the Mother of the Bride’s famous carrot cake that the pastry chef re-created several times until he perfected the recipe!

Guests danced the night away on the white wooden platform that covered the main pool area of the resort. We brought in lounge furniture and small tables, wooden bars and floral for guests to relax while enjoying the view of the Sea of Cortez. Right before 10 PM as the dance floor was getting crowded, we surprised guests with a firework show while the Hora began. A few hours later guests made their way to El Bar for some late night quesadillas and s’mores, entertained by DJ Spider and DJ Chris.

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Guests arrived at a Private Villa Garden and enjoyed passed hors d’oeuvres and champagne. The bridal party freshened up after spending the late afternoon taking photos. Los Mosquitos Quartet entertained guests during the pre-ceremony cocktail hour. As soon as they moved down to the beach, guests began to follow and take their seats. Molly and Alex were married on the beach, under a stunning chuppah. It was fully covered in curly willow, white hydrangeas, white roses and white phalaenopsis orchids. Clear glass candles hung under the chuppah offering ambient light as the sun was setting. Guests were seated on benches, couches, ottomans and chairs. The custom made wooden platform allowed the bridal party to walk down the aisle with ease. Immediately following the ceremony, guests walked back to the Pool Terraces. The Gentleman of Leisure began playing and the dance floor opened. After 30 minutes of dancing and the sun had set, guests took their seats on wooden tables adorned with custom runners, collections of floral that included clear glass vases of varying heights filled with white hydrangeas, roses, peonies, phaleonopsis orchids and curly willow. Lamps hung above the tables with curly willow, roses and clear glass candles. Dinner was served family style – grilled Caesar salad, crab cakes and Ahi tuna to start. Followed by roasted chicken, sea scallops and beef tenderloin. For dessert, guests enjoyed a beautiful station of petite sweets and of course, the Mother of the Bride’s famous carrot cake that the pastry chef re-created several times until he perfected the recipe!

Guests danced the night away on the white wooden platform that covered the main pool area of the resort. We brought in lounge furniture and small tables, wooden bars and floral for guests to relax while enjoying the view of the Sea of Cortez. Right before 10 PM as the dance floor was getting crowded, we surprised guests with a firework show while the Hora began. A few hours later guests made their way to El Bar for some late night quesadillas and s’mores, entertained by DJ Spider and DJ Chris.

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Guests arrived at a Private Villa Garden and enjoyed passed hors d’oeuvres and champagne. The bridal party freshened up after spending the late afternoon taking photos. Los Mosquitos Quartet entertained guests during the pre-ceremony cocktail hour. As soon as they moved down to the beach, guests began to follow and take their seats. Molly and Alex were married on the beach, under a stunning chuppah. It was fully covered in curly willow, white hydrangeas, white roses and white phalaenopsis orchids. Clear glass candles hung under the chuppah offering ambient light as the sun was setting. Guests were seated on benches, couches, ottomans and chairs. The custom made wooden platform allowed the bridal party to walk down the aisle with ease. Immediately following the ceremony, guests walked back to the Pool Terraces. The Gentleman of Leisure began playing and the dance floor opened. After 30 minutes of dancing and the sun had set, guests took their seats on wooden tables adorned with custom runners, collections of floral that included clear glass vases of varying heights filled with white hydrangeas, roses, peonies, phaleonopsis orchids and curly willow. Lamps hung above the tables with curly willow, roses and clear glass candles. Dinner was served family style – grilled Caesar salad, crab cakes and Ahi tuna to start. Followed by roasted chicken, sea scallops and beef tenderloin. For dessert, guests enjoyed a beautiful station of petite sweets and of course, the Mother of the Bride’s famous carrot cake that the pastry chef re-created several times until he perfected the recipe!

Guests danced the night away on the white wooden platform that covered the main pool area of the resort. We brought in lounge furniture and small tables, wooden bars and floral for guests to relax while enjoying the view of the Sea of Cortez. Right before 10 PM as the dance floor was getting crowded, we surprised guests with a firework show while the Hora began. A few hours later guests made their way to El Bar for some late night quesadillas and s’mores, entertained by DJ Spider and DJ Chris.

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Guests arrived at a Private Villa Garden and enjoyed passed hors d’oeuvres and champagne. The bridal party freshened up after spending the late afternoon taking photos. Los Mosquitos Quartet entertained guests during the pre-ceremony cocktail hour. As soon as they moved down to the beach, guests began to follow and take their seats. Molly and Alex were married on the beach, under a stunning chuppah. It was fully covered in curly willow, white hydrangeas, white roses and white phalaenopsis orchids. Clear glass candles hung under the chuppah offering ambient light as the sun was setting. Guests were seated on benches, couches, ottomans and chairs. The custom made wooden platform allowed the bridal party to walk down the aisle with ease. Immediately following the ceremony, guests walked back to the Pool Terraces. The Gentleman of Leisure began playing and the dance floor opened. After 30 minutes of dancing and the sun had set, guests took their seats on wooden tables adorned with custom runners, collections of floral that included clear glass vases of varying heights filled with white hydrangeas, roses, peonies, phaleonopsis orchids and curly willow. Lamps hung above the tables with curly willow, roses and clear glass candles. Dinner was served family style – grilled Caesar salad, crab cakes and Ahi tuna to start. Followed by roasted chicken, sea scallops and beef tenderloin. For dessert, guests enjoyed a beautiful station of petite sweets and of course, the Mother of the Bride’s famous carrot cake that the pastry chef re-created several times until he perfected the recipe!

Guests danced the night away on the white wooden platform that covered the main pool area of the resort. We brought in lounge furniture and small tables, wooden bars and floral for guests to relax while enjoying the view of the Sea of Cortez. Right before 10 PM as the dance floor was getting crowded, we surprised guests with a firework show while the Hora began. A few hours later guests made their way to El Bar for some late night quesadillas and s’mores, entertained by DJ Spider and DJ Chris.

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Guests arrived at a Private Villa Garden and enjoyed passed hors d’oeuvres and champagne. The bridal party freshened up after spending the late afternoon taking photos. Los Mosquitos Quartet entertained guests during the pre-ceremony cocktail hour. As soon as they moved down to the beach, guests began to follow and take their seats. Molly and Alex were married on the beach, under a stunning chuppah. It was fully covered in curly willow, white hydrangeas, white roses and white phalaenopsis orchids. Clear glass candles hung under the chuppah offering ambient light as the sun was setting. Guests were seated on benches, couches, ottomans and chairs. The custom made wooden platform allowed the bridal party to walk down the aisle with ease. Immediately following the ceremony, guests walked back to the Pool Terraces. The Gentleman of Leisure began playing and the dance floor opened. After 30 minutes of dancing and the sun had set, guests took their seats on wooden tables adorned with custom runners, collections of floral that included clear glass vases of varying heights filled with white hydrangeas, roses, peonies, phaleonopsis orchids and curly willow. Lamps hung above the tables with curly willow, roses and clear glass candles. Dinner was served family style – grilled Caesar salad, crab cakes and Ahi tuna to start. Followed by roasted chicken, sea scallops and beef tenderloin. For dessert, guests enjoyed a beautiful station of petite sweets and of course, the Mother of the Bride’s famous carrot cake that the pastry chef re-created several times until he perfected the recipe!

Guests danced the night away on the white wooden platform that covered the main pool area of the resort. We brought in lounge furniture and small tables, wooden bars and floral for guests to relax while enjoying the view of the Sea of Cortez. Right before 10 PM as the dance floor was getting crowded, we surprised guests with a firework show while the Hora began. A few hours later guests made their way to El Bar for some late night quesadillas and s’mores, entertained by DJ Spider and DJ Chris.

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Guests arrived at a Private Villa Garden and enjoyed passed hors d’oeuvres and champagne. The bridal party freshened up after spending the late afternoon taking photos. Los Mosquitos Quartet entertained guests during the pre-ceremony cocktail hour. As soon as they moved down to the beach, guests began to follow and take their seats. Molly and Alex were married on the beach, under a stunning chuppah. It was fully covered in curly willow, white hydrangeas, white roses and white phalaenopsis orchids. Clear glass candles hung under the chuppah offering ambient light as the sun was setting. Guests were seated on benches, couches, ottomans and chairs. The custom made wooden platform allowed the bridal party to walk down the aisle with ease. Immediately following the ceremony, guests walked back to the Pool Terraces. The Gentleman of Leisure began playing and the dance floor opened. After 30 minutes of dancing and the sun had set, guests took their seats on wooden tables adorned with custom runners, collections of floral that included clear glass vases of varying heights filled with white hydrangeas, roses, peonies, phaleonopsis orchids and curly willow. Lamps hung above the tables with curly willow, roses and clear glass candles. Dinner was served family style – grilled Caesar salad, crab cakes and Ahi tuna to start. Followed by roasted chicken, sea scallops and beef tenderloin. For dessert, guests enjoyed a beautiful station of petite sweets and of course, the Mother of the Bride’s famous carrot cake that the pastry chef re-created several times until he perfected the recipe!

Guests danced the night away on the white wooden platform that covered the main pool area of the resort. We brought in lounge furniture and small tables, wooden bars and floral for guests to relax while enjoying the view of the Sea of Cortez. Right before 10 PM as the dance floor was getting crowded, we surprised guests with a firework show while the Hora began. A few hours later guests made their way to El Bar for some late night quesadillas and s’mores, entertained by DJ Spider and DJ Chris.

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Guests arrived at a Private Villa Garden and enjoyed passed hors d’oeuvres and champagne. The bridal party freshened up after spending the late afternoon taking photos. Los Mosquitos Quartet entertained guests during the pre-ceremony cocktail hour. As soon as they moved down to the beach, guests began to follow and take their seats. Molly and Alex were married on the beach, under a stunning chuppah. It was fully covered in curly willow, white hydrangeas, white roses and white phalaenopsis orchids. Clear glass candles hung under the chuppah offering ambient light as the sun was setting. Guests were seated on benches, couches, ottomans and chairs. The custom made wooden platform allowed the bridal party to walk down the aisle with ease. Immediately following the ceremony, guests walked back to the Pool Terraces. The Gentleman of Leisure began playing and the dance floor opened. After 30 minutes of dancing and the sun had set, guests took their seats on wooden tables adorned with custom runners, collections of floral that included clear glass vases of varying heights filled with white hydrangeas, roses, peonies, phaleonopsis orchids and curly willow. Lamps hung above the tables with curly willow, roses and clear glass candles. Dinner was served family style – grilled Caesar salad, crab cakes and Ahi tuna to start. Followed by roasted chicken, sea scallops and beef tenderloin. For dessert, guests enjoyed a beautiful station of petite sweets and of course, the Mother of the Bride’s famous carrot cake that the pastry chef re-created several times until he perfected the recipe!

Guests danced the night away on the white wooden platform that covered the main pool area of the resort. We brought in lounge furniture and small tables, wooden bars and floral for guests to relax while enjoying the view of the Sea of Cortez. Right before 10 PM as the dance floor was getting crowded, we surprised guests with a firework show while the Hora began. A few hours later guests made their way to El Bar for some late night quesadillas and s’mores, entertained by DJ Spider and DJ Chris.

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Guests arrived at a Private Villa Garden and enjoyed passed hors d’oeuvres and champagne. The bridal party freshened up after spending the late afternoon taking photos. Los Mosquitos Quartet entertained guests during the pre-ceremony cocktail hour. As soon as they moved down to the beach, guests began to follow and take their seats. Molly and Alex were married on the beach, under a stunning chuppah. It was fully covered in curly willow, white hydrangeas, white roses and white phalaenopsis orchids. Clear glass candles hung under the chuppah offering ambient light as the sun was setting. Guests were seated on benches, couches, ottomans and chairs. The custom made wooden platform allowed the bridal party to walk down the aisle with ease. Immediately following the ceremony, guests walked back to the Pool Terraces. The Gentleman of Leisure began playing and the dance floor opened. After 30 minutes of dancing and the sun had set, guests took their seats on wooden tables adorned with custom runners, collections of floral that included clear glass vases of varying heights filled with white hydrangeas, roses, peonies, phaleonopsis orchids and curly willow. Lamps hung above the tables with curly willow, roses and clear glass candles. Dinner was served family style – grilled Caesar salad, crab cakes and Ahi tuna to start. Followed by roasted chicken, sea scallops and beef tenderloin. For dessert, guests enjoyed a beautiful station of petite sweets and of course, the Mother of the Bride’s famous carrot cake that the pastry chef re-created several times until he perfected the recipe!

Guests danced the night away on the white wooden platform that covered the main pool area of the resort. We brought in lounge furniture and small tables, wooden bars and floral for guests to relax while enjoying the view of the Sea of Cortez. Right before 10 PM as the dance floor was getting crowded, we surprised guests with a firework show while the Hora began. A few hours later guests made their way to El Bar for some late night quesadillas and s’mores, entertained by DJ Spider and DJ Chris.

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Guests arrived at a Private Villa Garden and enjoyed passed hors d’oeuvres and champagne. The bridal party freshened up after spending the late afternoon taking photos. Los Mosquitos Quartet entertained guests during the pre-ceremony cocktail hour. As soon as they moved down to the beach, guests began to follow and take their seats. Molly and Alex were married on the beach, under a stunning chuppah. It was fully covered in curly willow, white hydrangeas, white roses and white phalaenopsis orchids. Clear glass candles hung under the chuppah offering ambient light as the sun was setting. Guests were seated on benches, couches, ottomans and chairs. The custom made wooden platform allowed the bridal party to walk down the aisle with ease. Immediately following the ceremony, guests walked back to the Pool Terraces. The Gentleman of Leisure began playing and the dance floor opened. After 30 minutes of dancing and the sun had set, guests took their seats on wooden tables adorned with custom runners, collections of floral that included clear glass vases of varying heights filled with white hydrangeas, roses, peonies, phaleonopsis orchids and curly willow. Lamps hung above the tables with curly willow, roses and clear glass candles. Dinner was served family style – grilled Caesar salad, crab cakes and Ahi tuna to start. Followed by roasted chicken, sea scallops and beef tenderloin. For dessert, guests enjoyed a beautiful station of petite sweets and of course, the Mother of the Bride’s famous carrot cake that the pastry chef re-created several times until he perfected the recipe!

Guests danced the night away on the white wooden platform that covered the main pool area of the resort. We brought in lounge furniture and small tables, wooden bars and floral for guests to relax while enjoying the view of the Sea of Cortez. Right before 10 PM as the dance floor was getting crowded, we surprised guests with a firework show while the Hora began. A few hours later guests made their way to El Bar for some late night quesadillas and s’mores, entertained by DJ Spider and DJ Chris.

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Guests arrived at a Private Villa Garden and enjoyed passed hors d’oeuvres and champagne. The bridal party freshened up after spending the late afternoon taking photos. Los Mosquitos Quartet entertained guests during the pre-ceremony cocktail hour. As soon as they moved down to the beach, guests began to follow and take their seats. Molly and Alex were married on the beach, under a stunning chuppah. It was fully covered in curly willow, white hydrangeas, white roses and white phalaenopsis orchids. Clear glass candles hung under the chuppah offering ambient light as the sun was setting. Guests were seated on benches, couches, ottomans and chairs. The custom made wooden platform allowed the bridal party to walk down the aisle with ease. Immediately following the ceremony, guests walked back to the Pool Terraces. The Gentleman of Leisure began playing and the dance floor opened. After 30 minutes of dancing and the sun had set, guests took their seats on wooden tables adorned with custom runners, collections of floral that included clear glass vases of varying heights filled with white hydrangeas, roses, peonies, phaleonopsis orchids and curly willow. Lamps hung above the tables with curly willow, roses and clear glass candles. Dinner was served family style – grilled Caesar salad, crab cakes and Ahi tuna to start. Followed by roasted chicken, sea scallops and beef tenderloin. For dessert, guests enjoyed a beautiful station of petite sweets and of course, the Mother of the Bride’s famous carrot cake that the pastry chef re-created several times until he perfected the recipe!

Guests danced the night away on the white wooden platform that covered the main pool area of the resort. We brought in lounge furniture and small tables, wooden bars and floral for guests to relax while enjoying the view of the Sea of Cortez. Right before 10 PM as the dance floor was getting crowded, we surprised guests with a firework show while the Hora began. A few hours later guests made their way to El Bar for some late night quesadillas and s’mores, entertained by DJ Spider and DJ Chris.

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Guests arrived at a Private Villa Garden and enjoyed passed hors d’oeuvres and champagne. The bridal party freshened up after spending the late afternoon taking photos. Los Mosquitos Quartet entertained guests during the pre-ceremony cocktail hour. As soon as they moved down to the beach, guests began to follow and take their seats. Molly and Alex were married on the beach, under a stunning chuppah. It was fully covered in curly willow, white hydrangeas, white roses and white phalaenopsis orchids. Clear glass candles hung under the chuppah offering ambient light as the sun was setting. Guests were seated on benches, couches, ottomans and chairs. The custom made wooden platform allowed the bridal party to walk down the aisle with ease. Immediately following the ceremony, guests walked back to the Pool Terraces. The Gentleman of Leisure began playing and the dance floor opened. After 30 minutes of dancing and the sun had set, guests took their seats on wooden tables adorned with custom runners, collections of floral that included clear glass vases of varying heights filled with white hydrangeas, roses, peonies, phaleonopsis orchids and curly willow. Lamps hung above the tables with curly willow, roses and clear glass candles. Dinner was served family style – grilled Caesar salad, crab cakes and Ahi tuna to start. Followed by roasted chicken, sea scallops and beef tenderloin. For dessert, guests enjoyed a beautiful station of petite sweets and of course, the Mother of the Bride’s famous carrot cake that the pastry chef re-created several times until he perfected the recipe!

Guests danced the night away on the white wooden platform that covered the main pool area of the resort. We brought in lounge furniture and small tables, wooden bars and floral for guests to relax while enjoying the view of the Sea of Cortez. Right before 10 PM as the dance floor was getting crowded, we surprised guests with a firework show while the Hora began. A few hours later guests made their way to El Bar for some late night quesadillas and s’mores, entertained by DJ Spider and DJ Chris.

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Guests arrived at a Private Villa Garden and enjoyed passed hors d’oeuvres and champagne. The bridal party freshened up after spending the late afternoon taking photos. Los Mosquitos Quartet entertained guests during the pre-ceremony cocktail hour. As soon as they moved down to the beach, guests began to follow and take their seats. Molly and Alex were married on the beach, under a stunning chuppah. It was fully covered in curly willow, white hydrangeas, white roses and white phalaenopsis orchids. Clear glass candles hung under the chuppah offering ambient light as the sun was setting. Guests were seated on benches, couches, ottomans and chairs. The custom made wooden platform allowed the bridal party to walk down the aisle with ease. Immediately following the ceremony, guests walked back to the Pool Terraces. The Gentleman of Leisure began playing and the dance floor opened. After 30 minutes of dancing and the sun had set, guests took their seats on wooden tables adorned with custom runners, collections of floral that included clear glass vases of varying heights filled with white hydrangeas, roses, peonies, phaleonopsis orchids and curly willow. Lamps hung above the tables with curly willow, roses and clear glass candles. Dinner was served family style – grilled Caesar salad, crab cakes and Ahi tuna to start. Followed by roasted chicken, sea scallops and beef tenderloin. For dessert, guests enjoyed a beautiful station of petite sweets and of course, the Mother of the Bride’s famous carrot cake that the pastry chef re-created several times until he perfected the recipe!

Guests danced the night away on the white wooden platform that covered the main pool area of the resort. We brought in lounge furniture and small tables, wooden bars and floral for guests to relax while enjoying the view of the Sea of Cortez. Right before 10 PM as the dance floor was getting crowded, we surprised guests with a firework show while the Hora began. A few hours later guests made their way to El Bar for some late night quesadillas and s’mores, entertained by DJ Spider and DJ Chris.

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Guests arrived at a Private Villa Garden and enjoyed passed hors d’oeuvres and champagne. The bridal party freshened up after spending the late afternoon taking photos. Los Mosquitos Quartet entertained guests during the pre-ceremony cocktail hour. As soon as they moved down to the beach, guests began to follow and take their seats. Molly and Alex were married on the beach, under a stunning chuppah. It was fully covered in curly willow, white hydrangeas, white roses and white phalaenopsis orchids. Clear glass candles hung under the chuppah offering ambient light as the sun was setting. Guests were seated on benches, couches, ottomans and chairs. The custom made wooden platform allowed the bridal party to walk down the aisle with ease. Immediately following the ceremony, guests walked back to the Pool Terraces. The Gentleman of Leisure began playing and the dance floor opened. After 30 minutes of dancing and the sun had set, guests took their seats on wooden tables adorned with custom runners, collections of floral that included clear glass vases of varying heights filled with white hydrangeas, roses, peonies, phaleonopsis orchids and curly willow. Lamps hung above the tables with curly willow, roses and clear glass candles. Dinner was served family style – grilled Caesar salad, crab cakes and Ahi tuna to start. Followed by roasted chicken, sea scallops and beef tenderloin. For dessert, guests enjoyed a beautiful station of petite sweets and of course, the Mother of the Bride’s famous carrot cake that the pastry chef re-created several times until he perfected the recipe!

Guests danced the night away on the white wooden platform that covered the main pool area of the resort. We brought in lounge furniture and small tables, wooden bars and floral for guests to relax while enjoying the view of the Sea of Cortez. Right before 10 PM as the dance floor was getting crowded, we surprised guests with a firework show while the Hora began. A few hours later guests made their way to El Bar for some late night quesadillas and s’mores, entertained by DJ Spider and DJ Chris.

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Guests arrived at a Private Villa Garden and enjoyed passed hors d’oeuvres and champagne. The bridal party freshened up after spending the late afternoon taking photos. Los Mosquitos Quartet entertained guests during the pre-ceremony cocktail hour. As soon as they moved down to the beach, guests began to follow and take their seats. Molly and Alex were married on the beach, under a stunning chuppah. It was fully covered in curly willow, white hydrangeas, white roses and white phalaenopsis orchids. Clear glass candles hung under the chuppah offering ambient light as the sun was setting. Guests were seated on benches, couches, ottomans and chairs. The custom made wooden platform allowed the bridal party to walk down the aisle with ease. Immediately following the ceremony, guests walked back to the Pool Terraces. The Gentleman of Leisure began playing and the dance floor opened. After 30 minutes of dancing and the sun had set, guests took their seats on wooden tables adorned with custom runners, collections of floral that included clear glass vases of varying heights filled with white hydrangeas, roses, peonies, phaleonopsis orchids and curly willow. Lamps hung above the tables with curly willow, roses and clear glass candles. Dinner was served family style – grilled Caesar salad, crab cakes and Ahi tuna to start. Followed by roasted chicken, sea scallops and beef tenderloin. For dessert, guests enjoyed a beautiful station of petite sweets and of course, the Mother of the Bride’s famous carrot cake that the pastry chef re-created several times until he perfected the recipe!

Guests danced the night away on the white wooden platform that covered the main pool area of the resort. We brought in lounge furniture and small tables, wooden bars and floral for guests to relax while enjoying the view of the Sea of Cortez. Right before 10 PM as the dance floor was getting crowded, we surprised guests with a firework show while the Hora began. A few hours later guests made their way to El Bar for some late night quesadillas and s’mores, entertained by DJ Spider and DJ Chris.

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Guests arrived at a Private Villa Garden and enjoyed passed hors d’oeuvres and champagne. The bridal party freshened up after spending the late afternoon taking photos. Los Mosquitos Quartet entertained guests during the pre-ceremony cocktail hour. As soon as they moved down to the beach, guests began to follow and take their seats. Molly and Alex were married on the beach, under a stunning chuppah. It was fully covered in curly willow, white hydrangeas, white roses and white phalaenopsis orchids. Clear glass candles hung under the chuppah offering ambient light as the sun was setting. Guests were seated on benches, couches, ottomans and chairs. The custom made wooden platform allowed the bridal party to walk down the aisle with ease. Immediately following the ceremony, guests walked back to the Pool Terraces. The Gentleman of Leisure began playing and the dance floor opened. After 30 minutes of dancing and the sun had set, guests took their seats on wooden tables adorned with custom runners, collections of floral that included clear glass vases of varying heights filled with white hydrangeas, roses, peonies, phaleonopsis orchids and curly willow. Lamps hung above the tables with curly willow, roses and clear glass candles. Dinner was served family style – grilled Caesar salad, crab cakes and Ahi tuna to start. Followed by roasted chicken, sea scallops and beef tenderloin. For dessert, guests enjoyed a beautiful station of petite sweets and of course, the Mother of the Bride’s famous carrot cake that the pastry chef re-created several times until he perfected the recipe!

Guests danced the night away on the white wooden platform that covered the main pool area of the resort. We brought in lounge furniture and small tables, wooden bars and floral for guests to relax while enjoying the view of the Sea of Cortez. Right before 10 PM as the dance floor was getting crowded, we surprised guests with a firework show while the Hora began. A few hours later guests made their way to El Bar for some late night quesadillas and s’mores, entertained by DJ Spider and DJ Chris.

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Guests arrived at a Private Villa Garden and enjoyed passed hors d’oeuvres and champagne. The bridal party freshened up after spending the late afternoon taking photos. Los Mosquitos Quartet entertained guests during the pre-ceremony cocktail hour. As soon as they moved down to the beach, guests began to follow and take their seats. Molly and Alex were married on the beach, under a stunning chuppah. It was fully covered in curly willow, white hydrangeas, white roses and white phalaenopsis orchids. Clear glass candles hung under the chuppah offering ambient light as the sun was setting. Guests were seated on benches, couches, ottomans and chairs. The custom made wooden platform allowed the bridal party to walk down the aisle with ease. Immediately following the ceremony, guests walked back to the Pool Terraces. The Gentleman of Leisure began playing and the dance floor opened. After 30 minutes of dancing and the sun had set, guests took their seats on wooden tables adorned with custom runners, collections of floral that included clear glass vases of varying heights filled with white hydrangeas, roses, peonies, phaleonopsis orchids and curly willow. Lamps hung above the tables with curly willow, roses and clear glass candles. Dinner was served family style – grilled Caesar salad, crab cakes and Ahi tuna to start. Followed by roasted chicken, sea scallops and beef tenderloin. For dessert, guests enjoyed a beautiful station of petite sweets and of course, the Mother of the Bride’s famous carrot cake that the pastry chef re-created several times until he perfected the recipe!

Guests danced the night away on the white wooden platform that covered the main pool area of the resort. We brought in lounge furniture and small tables, wooden bars and floral for guests to relax while enjoying the view of the Sea of Cortez. Right before 10 PM as the dance floor was getting crowded, we surprised guests with a firework show while the Hora began. A few hours later guests made their way to El Bar for some late night quesadillas and s’mores, entertained by DJ Spider and DJ Chris.

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Guests arrived at a Private Villa Garden and enjoyed passed hors d’oeuvres and champagne. The bridal party freshened up after spending the late afternoon taking photos. Los Mosquitos Quartet entertained guests during the pre-ceremony cocktail hour. As soon as they moved down to the beach, guests began to follow and take their seats. Molly and Alex were married on the beach, under a stunning chuppah. It was fully covered in curly willow, white hydrangeas, white roses and white phalaenopsis orchids. Clear glass candles hung under the chuppah offering ambient light as the sun was setting. Guests were seated on benches, couches, ottomans and chairs. The custom made wooden platform allowed the bridal party to walk down the aisle with ease. Immediately following the ceremony, guests walked back to the Pool Terraces. The Gentleman of Leisure began playing and the dance floor opened. After 30 minutes of dancing and the sun had set, guests took their seats on wooden tables adorned with custom runners, collections of floral that included clear glass vases of varying heights filled with white hydrangeas, roses, peonies, phaleonopsis orchids and curly willow. Lamps hung above the tables with curly willow, roses and clear glass candles. Dinner was served family style – grilled Caesar salad, crab cakes and Ahi tuna to start. Followed by roasted chicken, sea scallops and beef tenderloin. For dessert, guests enjoyed a beautiful station of petite sweets and of course, the Mother of the Bride’s famous carrot cake that the pastry chef re-created several times until he perfected the recipe!

Guests danced the night away on the white wooden platform that covered the main pool area of the resort. We brought in lounge furniture and small tables, wooden bars and floral for guests to relax while enjoying the view of the Sea of Cortez. Right before 10 PM as the dance floor was getting crowded, we surprised guests with a firework show while the Hora began. A few hours later guests made their way to El Bar for some late night quesadillas and s’mores, entertained by DJ Spider and DJ Chris.

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Guests arrived at a Private Villa Garden and enjoyed passed hors d’oeuvres and champagne. The bridal party freshened up after spending the late afternoon taking photos. Los Mosquitos Quartet entertained guests during the pre-ceremony cocktail hour. As soon as they moved down to the beach, guests began to follow and take their seats. Molly and Alex were married on the beach, under a stunning chuppah. It was fully covered in curly willow, white hydrangeas, white roses and white phalaenopsis orchids. Clear glass candles hung under the chuppah offering ambient light as the sun was setting. Guests were seated on benches, couches, ottomans and chairs. The custom made wooden platform allowed the bridal party to walk down the aisle with ease. Immediately following the ceremony, guests walked back to the Pool Terraces. The Gentleman of Leisure began playing and the dance floor opened. After 30 minutes of dancing and the sun had set, guests took their seats on wooden tables adorned with custom runners, collections of floral that included clear glass vases of varying heights filled with white hydrangeas, roses, peonies, phaleonopsis orchids and curly willow. Lamps hung above the tables with curly willow, roses and clear glass candles. Dinner was served family style – grilled Caesar salad, crab cakes and Ahi tuna to start. Followed by roasted chicken, sea scallops and beef tenderloin. For dessert, guests enjoyed a beautiful station of petite sweets and of course, the Mother of the Bride’s famous carrot cake that the pastry chef re-created several times until he perfected the recipe!

Guests danced the night away on the white wooden platform that covered the main pool area of the resort. We brought in lounge furniture and small tables, wooden bars and floral for guests to relax while enjoying the view of the Sea of Cortez. Right before 10 PM as the dance floor was getting crowded, we surprised guests with a firework show while the Hora began. A few hours later guests made their way to El Bar for some late night quesadillas and s’mores, entertained by DJ Spider and DJ Chris.

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Guests arrived at a Private Villa Garden and enjoyed passed hors d’oeuvres and champagne. The bridal party freshened up after spending the late afternoon taking photos. Los Mosquitos Quartet entertained guests during the pre-ceremony cocktail hour. As soon as they moved down to the beach, guests began to follow and take their seats. Molly and Alex were married on the beach, under a stunning chuppah. It was fully covered in curly willow, white hydrangeas, white roses and white phalaenopsis orchids. Clear glass candles hung under the chuppah offering ambient light as the sun was setting. Guests were seated on benches, couches, ottomans and chairs. The custom made wooden platform allowed the bridal party to walk down the aisle with ease. Immediately following the ceremony, guests walked back to the Pool Terraces. The Gentleman of Leisure began playing and the dance floor opened. After 30 minutes of dancing and the sun had set, guests took their seats on wooden tables adorned with custom runners, collections of floral that included clear glass vases of varying heights filled with white hydrangeas, roses, peonies, phaleonopsis orchids and curly willow. Lamps hung above the tables with curly willow, roses and clear glass candles. Dinner was served family style – grilled Caesar salad, crab cakes and Ahi tuna to start. Followed by roasted chicken, sea scallops and beef tenderloin. For dessert, guests enjoyed a beautiful station of petite sweets and of course, the Mother of the Bride’s famous carrot cake that the pastry chef re-created several times until he perfected the recipe!

Guests danced the night away on the white wooden platform that covered the main pool area of the resort. We brought in lounge furniture and small tables, wooden bars and floral for guests to relax while enjoying the view of the Sea of Cortez. Right before 10 PM as the dance floor was getting crowded, we surprised guests with a firework show while the Hora began. A few hours later guests made their way to El Bar for some late night quesadillas and s’mores, entertained by DJ Spider and DJ Chris.

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Guests arrived at a Private Villa Garden and enjoyed passed hors d’oeuvres and champagne. The bridal party freshened up after spending the late afternoon taking photos. Los Mosquitos Quartet entertained guests during the pre-ceremony cocktail hour. As soon as they moved down to the beach, guests began to follow and take their seats. Molly and Alex were married on the beach, under a stunning chuppah. It was fully covered in curly willow, white hydrangeas, white roses and white phalaenopsis orchids. Clear glass candles hung under the chuppah offering ambient light as the sun was setting. Guests were seated on benches, couches, ottomans and chairs. The custom made wooden platform allowed the bridal party to walk down the aisle with ease. Immediately following the ceremony, guests walked back to the Pool Terraces. The Gentleman of Leisure began playing and the dance floor opened. After 30 minutes of dancing and the sun had set, guests took their seats on wooden tables adorned with custom runners, collections of floral that included clear glass vases of varying heights filled with white hydrangeas, roses, peonies, phaleonopsis orchids and curly willow. Lamps hung above the tables with curly willow, roses and clear glass candles. Dinner was served family style – grilled Caesar salad, crab cakes and Ahi tuna to start. Followed by roasted chicken, sea scallops and beef tenderloin. For dessert, guests enjoyed a beautiful station of petite sweets and of course, the Mother of the Bride’s famous carrot cake that the pastry chef re-created several times until he perfected the recipe!

Guests danced the night away on the white wooden platform that covered the main pool area of the resort. We brought in lounge furniture and small tables, wooden bars and floral for guests to relax while enjoying the view of the Sea of Cortez. Right before 10 PM as the dance floor was getting crowded, we surprised guests with a firework show while the Hora began. A few hours later guests made their way to El Bar for some late night quesadillas and s’mores, entertained by DJ Spider and DJ Chris.

Photo Hosted By PartySlate Photo Hosted By PartySlate

Guests arrived at a Private Villa Garden and enjoyed passed hors d’oeuvres and champagne. The bridal party freshened up after spending the late afternoon taking photos. Los Mosquitos Quartet entertained guests during the pre-ceremony cocktail hour. As soon as they moved down to the beach, guests began to follow and take their seats. Molly and Alex were married on the beach, under a stunning chuppah. It was fully covered in curly willow, white hydrangeas, white roses and white phalaenopsis orchids. Clear glass candles hung under the chuppah offering ambient light as the sun was setting. Guests were seated on benches, couches, ottomans and chairs. The custom made wooden platform allowed the bridal party to walk down the aisle with ease. Immediately following the ceremony, guests walked back to the Pool Terraces. The Gentleman of Leisure began playing and the dance floor opened. After 30 minutes of dancing and the sun had set, guests took their seats on wooden tables adorned with custom runners, collections of floral that included clear glass vases of varying heights filled with white hydrangeas, roses, peonies, phaleonopsis orchids and curly willow. Lamps hung above the tables with curly willow, roses and clear glass candles. Dinner was served family style – grilled Caesar salad, crab cakes and Ahi tuna to start. Followed by roasted chicken, sea scallops and beef tenderloin. For dessert, guests enjoyed a beautiful station of petite sweets and of course, the Mother of the Bride’s famous carrot cake that the pastry chef re-created several times until he perfected the recipe!

Guests danced the night away on the white wooden platform that covered the main pool area of the resort. We brought in lounge furniture and small tables, wooden bars and floral for guests to relax while enjoying the view of the Sea of Cortez. Right before 10 PM as the dance floor was getting crowded, we surprised guests with a firework show while the Hora began. A few hours later guests made their way to El Bar for some late night quesadillas and s’mores, entertained by DJ Spider and DJ Chris.

Photo Hosted By PartySlate Photo Hosted By PartySlate

Guests arrived at a Private Villa Garden and enjoyed passed hors d’oeuvres and champagne. The bridal party freshened up after spending the late afternoon taking photos. Los Mosquitos Quartet entertained guests during the pre-ceremony cocktail hour. As soon as they moved down to the beach, guests began to follow and take their seats. Molly and Alex were married on the beach, under a stunning chuppah. It was fully covered in curly willow, white hydrangeas, white roses and white phalaenopsis orchids. Clear glass candles hung under the chuppah offering ambient light as the sun was setting. Guests were seated on benches, couches, ottomans and chairs. The custom made wooden platform allowed the bridal party to walk down the aisle with ease. Immediately following the ceremony, guests walked back to the Pool Terraces. The Gentleman of Leisure began playing and the dance floor opened. After 30 minutes of dancing and the sun had set, guests took their seats on wooden tables adorned with custom runners, collections of floral that included clear glass vases of varying heights filled with white hydrangeas, roses, peonies, phaleonopsis orchids and curly willow. Lamps hung above the tables with curly willow, roses and clear glass candles. Dinner was served family style – grilled Caesar salad, crab cakes and Ahi tuna to start. Followed by roasted chicken, sea scallops and beef tenderloin. For dessert, guests enjoyed a beautiful station of petite sweets and of course, the Mother of the Bride’s famous carrot cake that the pastry chef re-created several times until he perfected the recipe!

Guests danced the night away on the white wooden platform that covered the main pool area of the resort. We brought in lounge furniture and small tables, wooden bars and floral for guests to relax while enjoying the view of the Sea of Cortez. Right before 10 PM as the dance floor was getting crowded, we surprised guests with a firework show while the Hora began. A few hours later guests made their way to El Bar for some late night quesadillas and s’mores, entertained by DJ Spider and DJ Chris.

Photo Hosted By PartySlate Photo Hosted By PartySlate

Guests arrived at a Private Villa Garden and enjoyed passed hors d’oeuvres and champagne. The bridal party freshened up after spending the late afternoon taking photos. Los Mosquitos Quartet entertained guests during the pre-ceremony cocktail hour. As soon as they moved down to the beach, guests began to follow and take their seats. Molly and Alex were married on the beach, under a stunning chuppah. It was fully covered in curly willow, white hydrangeas, white roses and white phalaenopsis orchids. Clear glass candles hung under the chuppah offering ambient light as the sun was setting. Guests were seated on benches, couches, ottomans and chairs. The custom made wooden platform allowed the bridal party to walk down the aisle with ease. Immediately following the ceremony, guests walked back to the Pool Terraces. The Gentleman of Leisure began playing and the dance floor opened. After 30 minutes of dancing and the sun had set, guests took their seats on wooden tables adorned with custom runners, collections of floral that included clear glass vases of varying heights filled with white hydrangeas, roses, peonies, phaleonopsis orchids and curly willow. Lamps hung above the tables with curly willow, roses and clear glass candles. Dinner was served family style – grilled Caesar salad, crab cakes and Ahi tuna to start. Followed by roasted chicken, sea scallops and beef tenderloin. For dessert, guests enjoyed a beautiful station of petite sweets and of course, the Mother of the Bride’s famous carrot cake that the pastry chef re-created several times until he perfected the recipe!

Guests danced the night away on the white wooden platform that covered the main pool area of the resort. We brought in lounge furniture and small tables, wooden bars and floral for guests to relax while enjoying the view of the Sea of Cortez. Right before 10 PM as the dance floor was getting crowded, we surprised guests with a firework show while the Hora began. A few hours later guests made their way to El Bar for some late night quesadillas and s’mores, entertained by DJ Spider and DJ Chris.