Hacked By Imam
First and foremost, thanks to the very talented Tim Tab Studios for the gorgeous photos from Paige and Robert’s fall wedding at the Racquet Club of Chicago. We loved working on this fall wedding for so many reasons: a super sweet couple, loose and gardeny floral design (our favorite style), and we got to work in a beautiful historic venue we had not worked at before. When Tim Tab Studios generously provided these photos, we had even another reason to love it! Tim and Bethany beautifully captured our flowers as well as all of the special moments of the day. Visit the Tim Tab Studios blog post to see more of the lovely details.
The color palette of the flowers was soft, muted tones of blush, peach, ivory, grey, and champagne with pops of coral. We got to use some of my very favorite flowers of fall: cafe au lait dahlias and coxcomb celosia.
Paige’s bouquet featured amazing locally-grown cafe au lait dahlias as the focal flowers. Astilbe, bay leaf, jasmine vine, and dusty miller loosened up the bouquet, which was tied with a gorgeous blush satin ribbon that Paige provided.
The bridesmaids’ bouquets were in a color palette of muted tones like the bride’s bouquet, but with pops of coral. Black and white striped ribbon added a graphic touch, and coordinated with the bridesmaids’ black dresses.
The centerpieces played off of the historic feel of the Racquet Club. Vintage milk glass containers displayed loose, gardeny floral arrangements of dahlias, spray roses, scrub ivy, hypericum berries, and stock. Check out the adorable birch table number holders!
Personal touches included Robert’s wheat boutonniere, which was a nod to his roots. Congratulations, Paige and Robert! And thank you for working with us!
I love texture. And unusual, non-floral elements. So I had a blast working on Erin and Dan’s wedding at the end of November. Erin wanted her flowers to be a little unexpected, while still soft and natural. Her color scheme of white, browns, sage green, and navy was tastefully understated. Incorporating herbs, fiddleheads, berries and kale was a nod to the couple’s shared love of cooking.
Erin’s bouquet was mostly white, with navy berries, brown fiddleheads, and green herbs.
The boutonnieres picked up the more interesting elements from the bouquets.
For the centerpieces, each one was a little different from the other, but still coordinated–a look I often refer to as “cousins”. Check out the fantastic city views from the Wolf Point Ballroom at the LEED-certified Holiday Inn Mart Plaza. (Oh, and that has to be some of the best ballroom carpet I’ve seen yet.)
This wedding was definitely one of my favorites from 2010! Thanks, Erin and Dan!