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nicole.gia

Calling at Hilton Los Cabos Brides!!! :)

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Hi Everyone,

 

Nicole, you're getting married 2 days before at the Hilton. I'm actually going to be at the hotel when you're getting married (I promise not to hit your open bar). I'm actually in Cabo right now on the tail end of my tasting trip to try food and meet with vendors. Let me know if any of you have any questions or just let me know what you're doing so we can compare notes.

 

Connie

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Hi Connie - hope everything is going great! I picked our menu blind so I'm dying to know how your tasting went. We picked a beef tenderloin with a merlot reduction sauce, mashed potatoes and baby vegetables. Let me know if you tasted any of those items or if you tasted other items you would recommend. Thanks!!

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Hi Connie,

 

HOw exciting...me and my fiance are trying to get out there in July to actually see the Hilton(since we've never seen it in person) and do our tasting.

 

I would love to know which vendors you are using. We are bringing our photographer and videographer with us from So. Cal. We have booked the minister(Rev. Marco Arechiga), mariachi's (Mariachi Los Cabos Internacional) and the guitarist for the ceremony(Alonso Aguilar).

 

I have no idea who I am going to go with for a florist...the florist the hotel recommened seems a bit pricey. His name is Rene Larios. Also I think I am going to have to rent linen so I am going to have to do some research on that as well.

 

I would love to know who you are using for a florist, for your cake and for your rentals. Any opinions or info. you have would be very, very helpful!

 

Also I'm a little nervouse since Jaira is on Maternity leave...her backup, Dulce Camacho has been a little slow responding to email...actually very slow sad.gif

 

Oh yeah, one more question, what did you guys decide on for your menu?

 

Feel free to email me, if it's easier...nikkib2185@aol.com

 

Take care!

 

Nicole

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Hi Michelle and Nicole,

 

We tasted the beef tenderloin with mushrooms in the oyster sauce and it was fantastic. The seabass was good but weak in flavor so we decided to opt for the salmon instead (per the chef's recommendation). The lobster was also big and phenomenal. We also enjoyed the lobster bisque quite a bit. We had one of the green salads which was okay, but we decided to go with the spinach salad and the salad with chicken in tangerine dressing instead. The canapes were also fantastic. We decided to avoid the cheese canapes because we may opt for a cheese plate. But the tuna tartar in quail eggs, mushrooms with baja style crab, and the salami sausage with asparagus were all great and we're going with them, along with a few other recommendations from Dulce (the shrimp with horseradish sauce, crab toast with avocado cream and the thai rolls).

 

We are using Maye Cortinas as our outside wedding coordinator, DJ Ricardo, Juan Carlos Tapia, Suzanne Morel, and Jennifer Hatton (for our cake). The florist is a recommendation from Maye. I don't know the name but it is a few doors down from Suzanne Morel's salon and owned by two women named Francine and Donna. We met with Donna and she seemed very knowledgeable and the flowers we saw looked nice. Please feel free to email me with any other questions you may have. I'm happy to help (and learn) however I can: conniechuang @ gmail.com

 

Hi Kate! Congratulations on the bambino!

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Cabo Hilton is my first choice. I've vacationed there, and am going back this week for Thanksgiving. Does anyone have the pricing for the reception menus from the Hilton? or any pricing at all? I saw the one from Dreams and was wondering if the Hilton is similar?

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The Hilton is not an all inclusive so I don't think the pricing will be comparable to Dreams (though I can't say for sure since I did not look at Dreams). The Hilton food is amazing, though.

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