Jayne Scuncio and Frank Gonzalez may not be high school sweethearts, but they can thank their chemistry teacher for bringing them together. The pair met as students in San Jose in 2004 and were friends for five years before they started dating in college. “We would drive back and forth between San Luis Obispo, where I went to Cal Poly, and Santa Barbara, where Frank went to UCSB,” Jayne says. The couple now calls the Bay Area home, but it was a trip to Brooklyn that changed their lives. “We had walked through the Brooklyn Botanic Gardens and stopped for a cocktail to cool off from the summer heat,” she recalls. “Frank was paying for our drinks, and I headed out to the back patio. I was surprised to find that we had the place to ourselves. Frank snuck up behind me while I was looking around, and got down on one knee holding the most beautiful asscher-cut diamond!”
From there, the couple got to work planning their July 7, 2018, wedding at The Pearl in San Francisco. “It’s a modern, industrial space with high ceilings and an incredible view from the rooftop garden,” Jayne says. They knew the view would be the perfect backdrop for their ceremony, so they hired Ashley Smith of Ashley Smith Events to help them create a moody and modern atmosphere with a high-contrast palette of black, white, and soft green.
Jayne’s Sarah Seven wedding gown was a modern classic. The sleek silhouette featured sheer cutouts on either side and was made of soft crepe that was perfect for dancing. The bride’s metallic block heels were also the perfect intersection of style and comfort.
The couple shared their first look on the streets of San Francisco, where Jayne got a peek at Frank’s navy blue Indochino suit.
Jayne and Frank also exchanged love letters in front of a ‘gram-worthy pink wall before heading to The Pearl for the ceremony.
To contrast her simple wedding dress, Jayne’s bouquet was all about drama. It featured white roses, ranunculus, and dahlias paired with orange lilies and flowing lace ribbons.
The rooftop ceremony was framed by an arch of greenery on a copper frame. Clusters of white and orange flowers softened the setting, as did The Pearl’s lush potted blooms.
Jayne walked down the aisle with her father, and then the couple’s friend, Dom, officiated. “We wanted to make sure and include our bilingual families, so our vows were in both English and Spanish,” says Jayne. Some lines were translated, while others were shared in one language or the other. After the I do's, a mariachi band played through cocktail hour.
Jayne and Frank reveled in their newly married status while guests indulged at the 10-foot-long cheese and charcuterie display, featuring house-made pickles, local cheeses, and smoked honey.
The couple served two signature cocktails, named after their fathers, from a bar decked out in anthurium, dahlias, and roses. "The Joe" paired vodka with soda water and lemonade, and "The Pancho" was a classic margarita. Passed hors d’oeuvres included smoked duck breast pastrami on toasted rye, sustainable poke with nori powder and puffed shrimp chips, and a wild mushroom pâté.
Black velvet linens softened the dinner tables while creating a formal but inviting setting. A selection of colored napkins in tones, ranging from soft neutrals to chartreuse and olive green, pulled color through the space and were further enhanced by the warm tones of gold flatware and candlelight.
Centerpieces got height and movement from dahlias, roses, and carnations in shades of white, yellow, and orange. Each place setting was finished with a personal touch: a note from the bride and groom. “Months before the wedding, we started writing notes to each guest about why they were meant to be there with us,” says the bride. (This thoughtful touch was met with gratitude and a few happy tears as guests found their seats.)
“Instead of a champagne toast, we gave each guest a handmade clay copita from the town where Frank’s family is from in Mexico, and everyone had a shot of mezcal,” says Jayne. The shot was followed by a meal of kale salad with roasted squash, roasted chicken with orange-harissa carrots, and pork tenderloin with a chili sugar rub.
Jayne and Frank served treats from Dynamo Donuts and Bob’s Donuts, and flavors included spiced chocolate, caramel de sel, coconut, and sprinkles.
As the couple finished their first dance to “Let’s Stay Together” by Al Green, gold streamers rained down and really got the party started. “We transitioned from my love of ‘70s classics and yacht rock to Frank’s love of hip hop when it was time for dancing,” Jayne says. “It was so us!” And that was exactly what they were hoping for. She adds, “Your wedding day should really be about you. Do what makes you happy, and don’t worry about anyone else!”
Wedding Planner: Ashley Smith Events || Venue: The Pearl || Bride's Dress: Sarah Seven || Bride's Veil: Sarah Seven || Bride's Jewelry: Lana Jewelry || Hair & Makeup: Dreamcatcher Artistry || Groom's Attire: Indochino || Engagement Ring: Brilliant Earth || Wedding Bands: Brilliant Earth || Floral Design: Ampersand || Paper Products: Minted, Ashley Smith Events || Catering: Metal and Match || Cake: Dynamo Donuts, Bob’s Donuts || Ceremony Music: Mariachi Colima || Reception Music: Heart of Gold DJs || Rentals: Bright, La Tavola, Theoni || Photography: Hannah Costello