Following the ceremony, the festivities moved to the restaurant patio for cocktail hour; guests enjoyed ice-cold mojitos and hors d'oeuvres such as mini crab cakes, chicken satay, and conch fritters.
© 2016 Condé Nast. All rights reserved
Your California Privacy Rights
The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.