The Knot Chicago Weddings Spring Summer 2020_downmagaz.com
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The Knot Chicago Weddings Spring Summer 2020_downmagaz.com

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Brandon<br />

+ David<br />

70<br />

DINNER TIME A Mexican food truck catered the two cocktail hours and dinner, serving tropical<br />

ceviche, mole pork tamales, and mango and jicama salad. DESSERTS Brandon’s mom and<br />

grandmother made the desserts, which reflected the family’s Louisiana roots. “<strong>The</strong>y were up until<br />

the wee hours baking,” Brandon says. “We were floored when we saw the spread: sweet potato,<br />

pecan and Key lime pies, plus my grandmother’s famous honey bun cake and peanut butter cake.”<br />

Brandon + David’s<br />

WEDDING INGREDIENTS<br />

CEREMONY & RECEPTION SITE Firehouse<br />

<strong>Chicago</strong>, <strong>Chicago</strong> PHOTOGRAPHY JD Swiger/<br />

John David <strong>Weddings</strong> FLOWERS <strong>The</strong> Flower<br />

Girl Company SUITS Suitsupply, <strong>Chicago</strong><br />

ENGAGEMENT & WEDDING RINGS Cabana’s<br />

Manufacturing Jewelers (closed) STATIONERY<br />

Zazzle.<strong>com</strong> CATERING Tamale Spaceship CAKE<br />

Magnolia Bakery DESSERTS Brandon’s<br />

grandmother & mother OFFICIANT Frederick<br />

Harris (friend) MUSIC Ceremony: Parkwest<br />

Strings; reception: Just Press Play<br />

Productions HONEYMOON Germany & Spain<br />

GUESTS 80 HASHTAG #GreenhouseandBauer

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