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Inside a Gorgeous Chicago Wedding

Brittany Farrell + Dino Nakos

Guests:  200

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Both the bride and groom had individual visions appealing to different senses for their wedding.  For Brittany, the look and feel were a top priority, and for Dino, the tastes took precedence.

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Challenge:  The Look.
Brittany was a very fashion-forward, stylish bride with clear ideas of a vintage, eclectic wedding.  We worked with her venue to create an assorted yet cohesive reception, from the place settings and glassware to the menu items and their presentation.100722-23

 

Venue:  Salvage One, Chicago
Theme:  Black and White Vintage
The venue was the perfect location for Brittany and Dino.  Each table and chair was unique in various colors, shapes and sizes and set inside a rustic, loft-like great room.

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Challenge: The Drinks.
Dino is a former bartender, making the bar service an important focus.  He and Brittany chose two specialty cocktails to be served to guests during the downstairs cocktail and appetizer hour, in addition to a standard bar service which went well into the evening.

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After the cocktail reception, guests moved upstairs to their distinctive tables. The eclectic mesh of dining spaces were tied together with simple, chic, matching flower arrangements and candle centerpieces sticking with our black and white vintage theme.  Tasty Catering partnered with Classic Party Rental for all china and tableware.

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Challenge:  The Menu.
Dino is a foodie who wanted a great menu on his big day.  We worked with Dino and his bride to choose a menu that exceeded his culinary expectations.

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Interaction was key for this couple, so we incorporated a Chef Carving Station with Beef Tenderloin.  The menu also included Tilapia Provencal, Broccolini, a Roasted Potato Medley and a Mediterranean Salad.

Brittany and Dino had several vegan wedding guests in attendance.  We created special, individual meals for the vegan guests that didn’t compromise on taste or dietary restriction.

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Guests indulged in dessert bars and mini cupcakes after dinner before hitting the dance floor.  As the night carried on, we brought out a “late night snack” of Bacon and Cheese Baby Reds and Veggie Quesadillas to ensure no one went home hungry.

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“Being the father of the bride, it was so very important to me that all went well for my daughter and the guests.  I was so impressed with the staff’s diligence, hard work and attention to detail and customer satisfaction.  The facility was a difficult venue for you, I’m sure, and on the hottest day of the summer, too.  My sincere thanks to Eugene and the staff for the wonderful food and service.  The entire TC staff went beyond my expectations in assuring customer satisfaction and excellence!”

–Rich Farrell, Father of the Bride

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