ilixr

Spring has arrived in Chicago, and with it this Canapé of charred green and pickled white asparagus with chamomile and black pepper. Served at a recent dinner with

Cold plate, warm memory.

We built the wedding menu around the places that built them. The city they met in. Where they’ve lived. The trips they’ve taken together.

The dessert was the only one that hadn’t happened yet. Birch bark custard on ice, the woody sweetness of an Icelandic woodland, served before they left on honeymoon there.

Planning & Coordination:
Photography:
Venue:
Floral/Decor:
Linens:
Ice Blocks: