A Refined Beach Wedding at Terranea Resort in Rancho Palos Verdes, California

Julia Keenan (32 and a singer/yoga instructor) met Michael Holowaty (32 and director of advertising sales) at the Loews Hotel in Santa Monica where sh

Julia Keenan (32 and a singer/yoga instructor) met Michael Holowaty (32 and director of advertising sales) at the Loews Hotel in Santa Monica where she was a cocktail waitress and he was staying at the hotel on a business trip from New York. They had spent the entire night locking eyes and made promises to keep in touch on his next trip to Los Angeles. Over the next two years, they traveled back and forth to visit each other until Michael was able to make a permanent move to California. Michael proposed in Rockefeller Center, where they had gone on their first New York date. The brides mother and father are both passed so the couple knew they would want to have the wedding somewhere that would make her feel close to them. Rancho Palos Verdes was an area where Julia had spent a lot of time with her father and Terranea had the oceanside location they were looking for. The venue boasted a large peninsula overlooking the water which is where Julia and Keenan held their ceremony. They read their vows to the sounds of a 3 piece jazz band playing live music and released butterflies as a symbol of their relationship. The jazz band played into their cocktail hour where guests were served passed wine, champagne and appetizers. The reception area was decorated in a mixture of coral, blush and ivory in a beachfront color scheme set with faux starfish, seashells and a variety of beautiful seasonal flowers. A traditional sit down dinner of steak and California Sea Bass was served alongside a variety of seasonal vegetables. As the night came to a close, the party moved to the lobby bar, and sat around the fire pits outside until last call. In lieu of a gift to the guests, the bride and groom made a donation to the Alzheimer's association in honor of the brides mother.

Silver Engagement Rings
Blush Jimmy Choo's
Bling Bridal Robe
The brides bouquet consisted of ivory and blush David Austin Roses, hyacinths, spray roses, astilbe, and freesia. The were wrapped in an ivory lace, and had a locket attached with a picture of the brides mom and dad in it that belonged to her grandmother.
The bride wore a strapless lace Monique Lhuillier gown with blush Jimmy Choo's. The bridesmaids wore blush chiffon strapless knee length dresses, with gold strappy heels, and a gold stella a dot necklace that was given as a gift from the bride.
The groomsmen wore tuxedos from Michael Kors with officlal Wu Tang Clan socks to add some fun flair.  All of the men wore custom bow ties and pocket squares made by the groom.
Oceanside Ceremony Peninsula
White Flower Petal Lined Grass Aisle
Bride Beginning the Ceremony Processional
Bride and Groom at the Wooden Trellis Altar
The bride wanted a way to represent both her passed family and her new family in their ceremony. The bride and groom wrote their own vows and released butterflies in honor of her parents.
Bride and Groom Walk Back Down the Aisle
Bride and Groom with the Wedding Party
The bride and groom wrote their own vows and had a butterfly release in honor of their future together.  After the ceremony they were taking pictures with the family and one of the butterflies landed on the bride's bouquet.
Bride and Groom by the Ocean as the Sun Sets
Outdoor Cocktail Hour
The bride and groom put faux starfish in sand with the guest names and table numbers for the place cards.  Also on the table was a birdcage for cards and a guest sign in book that was a photo album of the couple.
Name Cards Tied to Faux Starfish
Romantically Lit Indoor Reception Area
The centerpieces consisted of David Austin Roses, Cafe au lait Dahlia's, spray roses, lisanthium, bell of ireland, and coffee bean flower for a hint of green. The arrangement was also used during the ceremony as the center piece on the pergola along with two tear drop arrangements on each side with the same flowers.
For the guests table arrangements there were 3 glass cylinder vases in different heights filled with water.  Each held a single tall white orchid, tulip, or ranunculus that had a floating candle on top and beach glass on the bottom.
The dinner salad was a chiffonade of romaine with radicchio, roquefort cheese, avocado, candied bacon with a thyme orange dressing. It was followed by an entree of grilled kobe skirt steak, California sea bass and seasonal grilled vegetables.
For dessert, guests were served a trio sampler with chocolate mousse fudge torte, caramel cheesecake creme brulee, and lemon chiffon torte. There was also a two tier red velvet cake with cream cheese icing. The cake was decorated with flowers that matched the table arrangements.
Bride and Groom's First Dance