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After the civil ceremony and speeches, our guests got into a shuttle to head to the cocktail hour hosted at our reception site. As you can see, some of our guests came prepared for a change in footwear!
If you need a reminder, we had a more traditionally Vietnamese American reception at a Chinese banquet restaurant.
Our beautiful cake from Sumi’s Oven. My aunt (the one who did all our florals) saved some orchids to put on the cake.
On the stage, we had our cake table, the sweetheart table, and photos from family weddings. Brenda, our DOC, put the brideswomen’s bouquets around the photos. I was really happy with how it turned out.
The aisle decor from our civil ceremony doubled as decor by the stage.
The DIY bar. I have to thank all of you for naming our signature drinks. Special shout outs to Tiffany for naming our “Love is Sweet & Midori Sour,” and MissChirpie for naming our “Something Blue Margarita.”
We had a semi self-serve and semi open bar. We brought in all our own alcohol, hired two beautiful bartenders, and had drinks ready for guests to take at will. Our bartenders mixed the signature drinks according to Mr. Hot Wings’ recipe. It worked out well (until we started to run out. I’ll tell the whole story in a later post).
The guestbook/card box/gift table.
The tables looked like this. We had centerpieces from my auntie, chair covers from San Diego Chair Affair, all white linens, and my DIY blue tissue paper pom napkin rings.
A DIY slideshow of old photos played on the wall projector throughout cocktail hour. I used PowerPoint to make it.
Each table had a DIY table number and an extra reception program.
To remind you, our dinner menu and a reception program were set on the inside of the table number.
We made it to our reception!
Do you need to catch up with the hotness?
How were you able to get one of your wedding photos on your cake table on the same day!? Anyways, all the details are beautiful. I love the colors!
@PitBulLover: You’ll have to wait until tomorrow’s post for that one 
Great pics! Love the dinner menu and reception program table cards - so clever! What size were they and what supplies did you use to make them?
Shredded abalone! Peking duck! All of your details came together beautifully, and as you can tell I’m way excited about your dinner menu. Soooo delicious!
@Tammy: I used the leftover materials from my invitations. So they’re the same colors. Then I just printed on my home printer and used double stick tape.
I love the semi self-serve bar! And that cake? Gorgeous!!!
Okay can I just tell you I am absolutely in love with your cake. The phalenopis orchid cascade is to die for.
Love the self serve bar! We may have to do something like that for easy access for our guests.
I hope you’re going to post more pictures of your cake, because it looks so beautiful and I need more of it. 
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Mrs. Hot Wings, Chicago/San Diego Age and Occupation: 28, Professor Fiance's Age and Occupation: 32, Instructor Engagement Date: December 20, 2008 Wedding Date: August 2010 Venue: Ocean View Villas/Jasmine Seafood Restaurant About Me: I am a psychology grad student living in Chicago and planning my wedding to a fellow psych grad student. I am a Sunny So-Cal bred gal who trudged across the country to follow her love of psychology and ended up finding a partner in the process. I am overly passionate about anything I involve myself with. I am an activist, a foodie, a reality TV watching junkie, an over-analyzer, a photography obsesser, and am utterly cheesy to the core. This is a story of what happens when a boy and a girl meet, fall in love over academic dorkiness, and a shared love for life. We (mostly I) are planning our semi-destination wedding in my hometown of San Diego. We are excited to bring our families and friends together from across our lifespans to celebrate our future in a grand 400+ person culturally blended affair!
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