This one of the weddings I have been working for the past 14 months that I have been antipicating, and now it is all a beautiful memory, for Heidi and Carl, their amazing families and all the vendors who I partnered with to make this dream come true. Photos off my camera phone don’t do this justice!
As the Guests arrived at the wedding passing a large oversized wedding Invitation with white roses and then and entered thru arbored archways of curly willow, white orchids and roses. As they walked thru the ceremony, they entered a garden. The aisle was a meandering path that started with a garden gate and plants. The aisle was aligned with 14 foot trees that had garlands of white orchids, hanging crystals and and other flowers. The path of the aisle, was lit with a tree pattern. Our “Z” motif that was present on everything I could brand was handpainted on the aisle cloth. Strings played “Somewhere in Time”, the perfect song to set the tone of the romantic garden brought indoors as the bridesmaids made their entrance. After a lovely ceremony Guests went to the French room with had hundreds of white roses… everywhere. Guests enjoyed Peking Duck and Seafood stations as well as a lovely selection of passed appetizers. White Furniture Groupings accented the room, and were used by the guests to relax and enjoy.
After cocktails Guests were invited back into dinner. The Gold Coast room was the transformed to vibrant colors of Orange and Purple, accented with a bit of green and yellow, and accessorized in Black.
After Intros and the Drake’s Famous Champagne Parade, Guests Enjoyed dinner
Appetizer
Lobster, Bay Scallop, and Rock Shrimp Wrapped in Tarragon Pasta with Sauce Americain and Yellow Tomato Coulis
Salad
Romaine Lettuces, Marinated Tomatoes, Brioche Soldiers and Parmesean Tuille, Dressed Tableside with Traditonal Ceasar
Intermezzo
Trio of Mango, Raspberry and Champagne Sorbets garnished with frozen grapes and fresh mint
Entree
Duet of Herb Crusted Filet Mignon with Goat Cheese Medallion and Pan Seared Butter Fish
Savoyard Potatoes, Grilled Asparagus and Petite Carrots
Dessert
The Wedding Cake
Hazelnut Buttercake with Bittersweet Chocolate Mousse and Praline Buttercream
Vanilla Cheesecake and Rich Chocolate Fudge Cake with Raspberry Conserve
White Buttermilk Cake with Old Fashion Buttercream
Served with Berries and Creme A L’Angliase
Fresh Sliced Fruit and Seasonal Berries
Saboyan and Chocolate Sauces
Chocolate Dipped Strawberries
Heidi and Carl’s Favorite Cookies
Coffee and Tea with Whipped Cream, Chocolate Shavings Sprinkles, Cinnamon Sticks, Orange and Lemon Zest
I provided Flip Flops for the ladies to “dance the night away in”. At Midnight the Party Continued in the Drake Room. I created a lounge, repurposing the furniture I rented, and the guest enjoyed Chicago Hot Dogs and Sliders. I dimmed the lights in the room, and lit the dimmed chandeliers that changed color ever couple of minutes. They partied till 2am.
An Amazing Wedding for such an awesome couple. Their guests will be talking about this for years!
I attended Bizbash (great event magazine and website) ‘s expo yesterday. Last year, I was nominated and won Best Event for Corporation or Association at the first annual BizBash Awards for Chicago. I didn’t have anything enter this year, as there is no wedding category. (Damn). It was a great way to reconnect with many of my Chicago contacts and meet a few ones. In addition it enables me to see the latest products and services from vendors, as well as hit a few Educational Sessions. I attended the one’s highlighting the latests trends. One in Catering, and the other on Decor. Got some really neat ideas. The coolest thing I found was a new way to serve an Hors’ deourve. It is a take off on the “push up” we loved as kids.. but this plastic vessel is filled with mousse. Stefani showed this, filled with a lovely peach mousse. I think you could go either sweet or savory.. LOVED this idea. I filled my green expo bag with lots of goodies and giveaways. Again, this one day conference was worth my time. Can’t wait for next years. It is always this week, and happens right before my annual August Vegas trip for Shawn’s Bday (which isnt happening this year, due to he recoop on the broken knee). 
