Saturday July 3rd, I did a lovely wedding for a great couple at the Chicago History Museum. The weather totally cooperated, and we were able to enjoy the ceremony and cocktail hour outside on the Museum’s Plaza. The sun was going down, so by the time we started, the majority of the plaza was shaded.
Decor was simple, as the couple’s tastes were. A trio of Large beer stein shaped vases held white and purple cymbidium orchieds, suspended in water. The other centerpieces were very organic, using garden roses, and orchids, and lot of interesting greens. Sorry, I forgot to take pics of the reception… I get so busy concentrating on the client, I forget! We used Gun Metal Grey Bengaline tablecloths and napkins, and simple ivory gardend folding chairs.
As with any client, I personalize the wedding. The menu was a smattering of the couple’s favorites. And, yes, there was no wedding cake. They werent into it, so my suggestion was a plate of sweets to each table. Also, we passed mini ice cream cones, a perfect touch for a summer evening.
Chilled Hors d’oeuvres
Mini Fish Tacos with Queso Fresco, Shredded Cabbage, Salsa
and a Lime Sour Cream
Sliced Tenderloin on Crostini with Horseradish Aïoli and Micro
Greens
Spruce Point Smoked Salmon with Dill Boursin, Shaved Red
Onion and a Sesame Wafer
Lotus Root Chips with Ahi Tuna and Shiso, Wasabi Crema
Deviled Eggs
Selection to Include Traditional Deviled Eggs with Three Different
Fillings to Include Classic Egg Mixture, Pesto Filling and Chipoltle
Flavored Filling
Hot Hors d’oeuvres
White Cheddar Grilled Cheese with Wild Mushroom
Dinner Menu
First Course
Red, Striped, and Golden Beet Salad
Served over Organic Mesclun Greens, Kallas Farm Honeycomb,
Marcona Almonds and Tangerine Essence
Assorted Bread Basket
To Include Pumpernickel Onion, Multigrain, Pretzel and Rosemary
Olive Oil and Flatbread with Sweet Butter
Entrée
Carved Tenderloin of Beef and Grilled Citrus Marinated Shrimp
Served with a Red Potato Hash with Colorful Tear Drop Tomatoes,
Grilled Pencil Asparagus, Crispy Leek Straws and a Lemon Garlic
Parsley Sauce
Vegetarian Option
Morel Mushroom Agnolotti
Presented with Sweet Corn Flan, Grape Tomato Ragout, Madras
Curry Emulsion and Micro Greens
Sweet Tray Per Table
Displayed on White Rectangular Plates at Each Table
Selection to Include S’mores, Chocolate Tartlets with Fresh
Raspberries, Chocolate Chip Cookies, Mini Strawberry Shortcakes
and Mini Apple Tartlets with Little American Flags
Passed Petite Ice Cream Cones
Miniature Almond Espresso Cones Filled with Chocolate, Vanilla, or
Chocolate
The guests danced the night away and partied like rockstars. A perfect night for such an ideally matched Couple!
Heidi’s Wedding Weekend offiicially kicked off with a Bridesmaids luncheon that I designed. It was at the Signature Room at the 95th. Since she is not a fan of pink I went with summer colors of green, yellow and orange, with a touch of purple. Lunch began with Mimosas and passed Noshes. The girls then took their place at the lavish Lunch Table. Yellow chair covers with Apple Green Ties, and flowers shaped in all things “girl”.. purses, shoes, and dress forms. Each maid received a broche of the First Name intial that I repurposed on the back on their bouqets ont the wedding day. It was cleverly pinned to the lush Midori Ribbon that was on the napkin. Great Menu Cards, Framed placecards and glittered bon bons completed each setting. I worked with the 95th Chef and Pastry Chef to come up with a menu that was not in their usual offerings (This happens alot, me thinking out of the box). Lunch was a trio of Summer Soups, a crisp Caesar Salad with Prawns. It ended with a dessert I hear nobody wanted to ruin.. “Raspberry Mousse ala Jimmy Choo”. It was a perfect afternoon that started the excitement of the weekend. 
