Congratulations to Mr. & Mrs. Michael and Roxanna Varguez-Medina who wed last Sunday, October 6th at the Golden Gate Club at the Presidio.
Roxanna and Michael’s Wedding was inspired by their Mexican heritage, replete with vibrant elements of colors and florals, delectable authentic cuisine and riveting folkloric dancing that perfectly enhanced their “Fiesta” aesthetics.
The Bride looked ravishing in a stunning Watters wedding gown from Gabrielle’s Bridal Atelier, made with hand-beaded Chantilly Lace, fit to flare, accented with a keyhole back and a natural belted waist detail.
Floral design was splattered with bright palettes of burgundy, reds, oranges, pinks and hints of blues using Spray Roses, Dahlias, Zinnias, Mums and Mokara Orchids just to name a few. Multi-colored vintage vases, red and blue votive candle holders sprinkled across the dinner tables.
Guests were entertained by the Ballet Folklorico de Mexico with their dance and musical styles created to be reflective of Mexico’s many regions, folklore traditions and music genres. It involved elaborate costumes of Ladies in bright swirling skirts. The Gentlemen with the 8-piece Mariachi Band were handsomely dressed in elegant Charro suits and silver-studded pants. And a Mariachi Trio that serenaded the Guests with romantic old latin love songs during Dinner.
Food was a very important component that added to their wedding day. And I always love it when food plays off the overall event theme, and when they have fun with it. Rebecca Jean Catering’s affinity to please the palate kept the crowd wanting for more. Fresh flavors and an appealing line-up of Appetizers such as their Seafood Ceviche Verde of Halibut, Squid and Shrimp with Tomatillo and Lime, along with Miniature Sopes with Chicken Tinga Poblano garnered rave reviews. Dinner starters began with a refreshing Little Gem and Upland Cress Salad with Jicama, Orange Supremes, Spiced Pepitas in Cumin-Lime Vinaigrette. Dazzling family-style entrees followed with Braised Beef Short Ribs with Housemade Mole Negro; Snapper alla Veracruz; Rancho Gordo Ayocote Morado Beans with Garlic and Bay, Arroz a la Mexicana; and Tamales with Poblano Chiles, Corn and Queso Oaxaca that warmed their hearts as much as their appetite. And of course, accompaniments included warm La Palma Tortillas and Grilled Nopales Salad. Tantalizing the sweet tooth, everyone indulged in the traditional Mexican Wedding Cookies and Caramel-filled Coffee Shortbread Cookies partnered with Coffee infused with Cinammon and Vanilla. While the Bride and Groom savored their Wedding Cake delectably prepared by Chef Bala Subrahmanyam with The Cakemaker. And the rest of the evening, they all danced to their heart's content.
Y un Millón de Gracias! …… and a Million Thanks to my fantabulous Wedding Vendors – your talents never cease to amaze me!
mmmm …… Cena Sabrosa!!!
Wedding Planning and Event Design | Duncan Reyes and Alex Barranco
Photography | Edyta Szyszlo
Catering | Rebecca Jean Alonzi and Marina Patton
Catering (Beverage) | Tim Smith
Entertainment (Ceremony) | Rachel Turner-Houk
Entertainment (Mariachi Band) | Raymundo Coronado
Entertainment (Mariachi Trio) | Wences Galeana
Trio Los Romanticos
Entertainment (DJ) | Tony Wan
Floral Design | Jeeryn Dang
Hotel Accommodations | The Inn at the Presidio
Lighting Design | Brandon Cruz
Officiant | Fr. Tom Seagrave
Photo Booth | Jared Grellnr
Printing and Stationeries | Mimi Renfro-Rodriguez
Rentals | Classic Party Rentals San Francisco
Transportation (Rolls Royce) | Carl Payne
Venue (Ceremony) | Natasha Zellerbach
Venue (Reception) | Melinda Durfee
Wedding Cake | Chef Bala Subrahmanyam
Wedding Rehearsal Dinner | Park Chow