Kelly + Dean's wedding at Pangas Beach Club in Tamarindo was a dreamy and intimate affair, perfectly capturing the boho tropical vibe of Costa Rica. One of our favorite moments from the wedding weekend was the pink roses tree arch which made for the perfect unique focal point of the ceremony.
The bride looked stunning in her semi-sheer gown with a crochet-like design, complemented by a mini veil. The ceremony design was a blend of vibrant tropical colors and lush greenery. The color story featured shades of orange, blush, watermelon, and various greens, which were thoughtfully incorporated into the boutonniere, bouquet, and the beautiful tree arch where the ceremony took place.
The arch was truly work of art, starting from the ground up, with a gorgeous garland draped across the front of the trees. The ceremony was held underneath this natural wonder, with tropical flowers cascading up the trees, creating a picturesque backdrop. Wood benches added a touch of comfort and a naturalistic feel for the guests.
Wedding Playlist
Ceremony starts: Can't Help Falling in Love by Elvis
Ceremony ends: Crazy Little Thing Called Love by Queen
Couple's first dance: At Last by Etta James
Father + Daughter song: What a Wonderful World by Louis Armstrong
After the heartfelt ceremony, the space was swiftly transformed into an enchanting dinner reception on the beach. The centerpieces were an elegant mix of bud vases filled with flowers and greenery, beautifully arranged in wood and white clay vases decorating the imperial table creating a cohesive and captivating display.
The reception was filled with warmth and intimacy as guests enjoyed delicious food, heartfelt speeches, and toasts to the newlyweds. White taper candles in various gold and wood vases, rattan chargers, blush-colored napkins, and vintage glassware added a touch of sophistication to the evening.
Wedding Day Menu
Hors d’oeuvres: Enyucado and pulled pork empanadas
Starter: Parrot ceviche, smoked dip with fried plantains, pineapple chili glazed wings, and mixed seafood
Main course: Beef Tenderloin, grilled and served with a yucca croquette, grilled vegetables, and Pangas signaturee Chimichurri sauce, grilled fresh yellowfin tuna with jumbo shrimp, served over wild rice with Pico de Gallo, fresh local snook with petit lobster tail, served over wild rice with coconut lime sauce and julienne vegetables and mixed vegetable platter, roasted zucchini stuffed with ratatouille top with organic goat cheese and served with wild rice
Dessert: Churros
The celebrations continued the day after the wedding with a catamaran cruise, ensuring that the couple and their guests had even more memorable moments together.
Kelly + Dean's weekend of celebrations were a beautiful reflection of their fun and modern personalities. We were honored to bring their vision to life, creating an unforgettable experience that captured the essence of Costa Rica and the Pura Vida spirit.