BBCH Spring-Summer 2012 : Page 200

Opulent setting and decor melded with fi ne cuisine is at the top of brides’ wish lists. Brides’ love incorporating their unique and personalized vision into their big day. Hibachi bars featuring worldly collections of salts and oyster bars highlighting distinct hot sauces as well as incorporating design elements from invitations into the décor speak volumes about what brides are seeking today. Leah Hamilton, Venue Owner and Haley Lertola, Venue Manager, Room 1520 room1520.com Weddings in 2012 will continue to be about value but innovation. Brides and their families are looking for unique food and beverage o erings that remind one of comfort but are cutting edge in appearance. Weddings are a reflection of a couple’s life together and their families. Sometimes the most simple items presented with the volume turned up can be the most memorable...and delicious! Marc Kaufman, Director of Catering at The Ritz-Carlton Chicago, A Four Seasons Hotel fourseasons.com/chicagorc Photo by Olivia Leigh Photographie My favorite tip for this fall 2012 collection is the one-shoulder dress . You will be pleasantly surprised at the height it gives you. The trend has been around for almost 100 years and has just resurfaced in haute couture designs with a modern fl air. It’s defi nitely a timeless look to have on your mantle for the next 60 years. Amanda K. Bonnell, President & Owner of Belle Vie Bridal Couture belleviebridalcouture.com Couples are choosing food as the focus of their big day and who better to turn to than local restaurants . From hors d’oeuvre receptions to sit down dinners, Gibsons has seen it all. Restaurants o er an intimate, one-of-a-kind space and dining experience to match the couples unique style and taste, pun intended. Lynette Velez & Britni deLeon, Private Dining Events at Gibsons Restaurant Group gibsonssteakhouse.com This season, brides-to-be will be bold with an understated grace. Floral arrangements inspired by bright and sultry colors of silver, orange and deep aubergine. Menu’s shift from the traditional plated to the customized tableside ordering. Brides are searching for memories of the past to blend into their future. Choose a hotel, which is committed to accommodating your every request. Cyndi Roppolo Rosenberg, Director of Catering at Trump International Hotel and Tower Chicago trumpchicagohotel.com Set your wedding apart by combining trendy and classic elements . Many weddings focus on one or the other but a wedding that combines both truly stands out. An outdoor garden setting with stylish lounge furniture makes a fun and unique setting for cocktails. A traditional centerpiece of gerbera daisies becomes something modern and artistic when put in a metallic vase. Corey Marchetti, Galleria Marchetti galleriamarchetti.com Bridesmaids to stand by your side -check. Stylish dresses in a stunning color -check. Asking girls to spring for the same dyeable persimmon pump -no way! Brides can relax their requirements in favor of selecting the same color shoe in varying styles and heights, like these darlings in our favorite Powder Sand color from Nina Footwear, available at Bella Bridesmaid. Bella Bridesmaid-Chicago bellabridesmaid.com My favorite part of any wedding is the cocktail hour. This may be why reception-style weddings are becoming more and more popular , where the cocktail hour extends throughout the entire event. Rather than a traditional sit down dinner, focus on fi nely appointed canapés, stations that act as entertainment, and cocktails that incorporate your personality and style. I love unexpected combinations with bourbon or tequila. A simple and delicate garnish will go a long way! Taylor Todd, Catering Director at Elysian Hotel elysianhotels.com

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