April 14, 2014
A weekend fiesta in Mexico
Sheila Rosenbaum to Brett Bouttier
Cabo San Lucas, Mexico
from the summer 2006 issue of Martha Stewart Weddings magazine
It was no surprise that Sheila Rosenbaum and Brett Bouttier chose to have a destination wedding, since most of the major milestones of their relationship happened on vacation. Within months of meeting on a blind date in December 2000, the two television executives went on a romantic jaunt to Ojai, a small city about ninety minutes from Los Angeles, where they live. “It was one of those trips where everything is so perfect that music should be playing in the background,” says Sheila.
During a two-week trip to France and England, the couple realized their relationship was something special. “We spent every minute together and didn’t have one bad moment,” says Sheila. Three and a half years after their first date, Brett proposed at one of their favorite resorts in Santa Barbara.
The two exchanged vows before thirty-six friends and family members on the beach at the Esperanza resort in Cabo San Lucas, Mexico. Afterward, guests dined and danced on terraces overlooking the water. The reception was part of a weekend of festivities, including a cocktail party and a beach barbeque and bonfire. “This time Brett and I wanted to have a getaway with the people we love the most in the world,” says Sheila. “The wedding was the pinnacle of our ideal vacation.”
photographs by John Dolan text by Dina Roth Port
The letterpress invitation and itinerary for the June 4, 2005, wedding weekend arrive in a a custom folder; invitations introduce the brown-and-green color palette as well as the mint-left motif, which is a nod to the mojito, the resort’s signature cocktail.
The bride, in Monique Lhuillier, and groom, in Vestimenta, embrace under bamboo poles marking the ceremony site.
Top row: Guests pose for a group photograph on the beach. Mint and kaffir-lime lollipops are handed out at dessert time. Bottom row: Filigreed sandalwood fans and paper parasols, decorated with monograms and mint leaves, help guests stay cool at the outdoor event.