[vc_row full_width=”” parallax=”” parallax_image=””][vc_column width=”1/1″][vc_column_text]Theresa’s bridal bouquet was made of purple lisianthus, purple irises, lavander carnations and lavander lisianthus).
For the reception at the Playa Royale in Nuevo Vallarta, the table centerpieces were bougainvillea flowers along the middle of the table, 2 floating gerber dishes for the desert table and 2 more for the bar of gerbers and buganvillias. The Virgin flowers were 2 white roses, wrapped with a purple satin ribbon. Purple dendrobium orchids were used as hair flowers for the bride. A white flower wrist corsage for her mom.
Dessert table was set up at the reception and included Strawberries covered in chocolate, mixed tarts (pear and pecan), sugar cookies covered in lavander frosting.
The cake was a 2 tier square white wedding cake, bottom tier lemon cake, top tier chocolate cake decorated with local purple flowers.
The Photographer was Aldo Tovar
Banquet Equipment rental included 4 rectangular tables, 1 rectangular table for dessert table, 1 rectangular table for bar, 6 rectangular table cloths, 30 tiffany chairs and delivery to Playa Royale
A custom decoration package was designed to fit the location of the reception. It included 16 tiki torches on the beach, 50 Clear glass votives with tea lights for the dinner tables, 100 luminaries (candles in white paper bags) to iluminate the path to the reception. There were 4 strings of 21 lights each, custom made and set up over the long dinner table. There was lots of white swag fabrics down the posts of the reception gazebo.
When the guests arrived from the church, there were Mariachis playing. The full piece mariachi had 9 players.
Transportation service was set up for 21 guests from Playa Royale to the church for the ceremony. Then the coach took guests to Pipis restaurant for dinner after the church ceremony and photos. The gang then returned to Playa Royale for the final reception portion and dancing.
Reception Dinner at PiPis included a margarita selection, the appetizers and choice of entre, the most popular one being the Fajita selection. The second margarita (beer or domestic drink) was on the house. Appetizers were on the tables when guests arrived. The choice of Entre and desert was a deep fried ice cream or caramel custard.
2 tables of 15 side were set up side by side in the space inside so everyone could be together.[/vc_column_text][vc_empty_space height=”32px”][vc_gallery type=”image_grid” interval=”3″ images=”2366,2367,2368,2369,2370,2371,2372,2373,2374,2375,2376,2377″ onclick=”link_image” custom_links_target=”_self” img_size=”200×100″][/vc_column][/vc_row]