Dustin’s hope for a good old-fashioned barbecue prevailed at dinner, since this was the one thing he most desired for their guests: a hearty, delicious meal they wouldn’t soon forget. Café O’ Lei served a robust menu of barbecued spare ribs, grilled chicken, quinoa salad smothered in roasted vegetables and fresh blackened mahi mahi. Family and friends dined under the soft light of ivory drum shades adorned with white burlap, natural twigs and fresh flowers. Candlelit lanterns surrounded by roses tucked in twig baskets spilled over each table, creating the naturally elegant mood that Chelsea desired. Mother-of-the-bride, Alberta Fujihara, says, “The tremendous attention to detail—from tying in the twigs from the invitation motif, down to the sprig of thyme and tiny rosebud at each place setting—made this wedding the most beautiful one I have ever seen.”

The dance floor was ever-crowded as a jubilant crowd danced to original tunes by Marty Dread and his band, with family friend, Andrew Hubbard, sitting in on keyboards. One of Chelsea’s highlights was the first dance with her husband, when she could finally relax into his arms. Heartfelt toasts and speeches followed, and tears flowed as a special letter from Dustin’s brother, who was unable to attend, was read aloud to the newlyweds.

A colorful display of confections and homemade cookies baked by the mother-of-the-bride was a grand finalé to the event. Guests indulged in rock candy, fruit tarts, salted caramels and coconut macaroons. The centerpiece of the display, a delicate white-on-white fondant cake, was designed by Patricia Pimentel of Cravings to suit the bride’s refined, classic taste. Lilikoi truffles from Maui chocolatier, Cynthia Schmidt, and decadent chocolates from Big Island Candies ended the evening on a sweet note.

The celebration was a true expression of Chelsea and Dustin as a couple. She says, “There is absolutely nothing we would change about the wedding.” And after a brief pause, she adds, “Except that it I wish it hadn’t ended so quickly!”