Leah and Joe’s story is one for the books. Their friendship began 20 years ago, when Leah’s sister (who was Joe’s best friend) introduced them both. Close-knit ever since, and even living across the street from one another for almost 10 years, the couple felt like family long before they ever said “I do.” Knowing how rare and special their friendship was, they decided to try a relationship and as Leah says, “it was magic.” Leah’s sister even doubled as her maid of honor and Joe’s “best man.”
We’re so glad they chose to celebrate their wedding with us. Choosing the O.Henry Hotel for her wedding was an easy choice for Leah, since she said it was the only place she could envision their wedding. She wanted a stress-free day, and she knew they would be well taken care of. Joe and Leah wed outside in the enchanting Don Rives Cloister Garden. The early afternoon ceremony allowed a kid-friendly atmosphere and a relaxed day of celebrating with family. The wedding was a joyous occasion, with a colorful array of Mediterranean-inspired tapas, including a chef-attended pita bar and the couple’s favorite beers and wines from Green Valley Grill. A DJ played classic oldies tunes from the 50s and 60s, and guests enjoyed a fun assortment of cupcakes and champagne.
Pomander balls with sunny button mums were suspended over the garden’s arbor and hung on guests’ chairs.
The bride’s bouquet, comprised of green succulents and seeded eucalyptus, was accented with pops of golden yellow from pincushion protea and craspedia.
The beautiful ceremony took place in the early afternoon, in the Don Rives Cloister Garden, with an abundance of natural sunlight and greenery.
For the reception in the elegant Pavilion, tall vases of yellow dahlias were perched atop charcoal draped stations, and guest tables were adorned with yellow pincushion protea and assorted succulents in mercury glass vases.
Amarynth Popcorn Crusted Tuna Skewers, served on a tree branch, were a unique and rustic hors d’oeuvres from Green Valley Grill.
Guests enjoyed Greek Dolmades and Moroccan Meatballs from Green Valley Grill during the reception.
Mini cassuelas of Farro Salad with Butternut Squash and Feta from Green Valley Grill.
Passed Hors D’oeuvres:
- Amarynth Popcorn Crusted Tuna Skewers
- Butternut Squash & Goat Cheese Arancini
Heavy Hors D’oeuvres Reception:
- Lamb Skewers with Charmoula and Tzatziki Sauce
- Ale Battered Flounder with Grapefruit & Green Onion Aioli, Wedged Potato Chips
- Petite Farro Salad with Butternut Squash and Feta
- Moroccan Meatballs
- Grilled, Marinated Vegetables
- Greek Dolmades
- Sweet Corn, Manchego, and Spanish Rice Stuffed Eggplant
- Marinated Lamb & Chicken
- Tabouleh Salad
- Warm Pita Bread
A dessert table featured an assortment of Caramel, Oreo, and Fresh Strawberry Buttercream cupcakes. The tiered chocolate cake was layered with strawberries and chocolate icing; draped in white fondant.
The Don Rives Cloister Garden was transformed after the ceremony into a romantic setting for the reception.
Joe and Leah with the hotel’s London Taxi.