Some weddings fall together effortlessly, and this was one of them. With every passing year, my business attracts lovelier and lovelier clientele and this gorgeous bride was no exception to this happy trend. She chose the Chicago Club in part due to the mega glorious new roof top they’ve unveiled with stunning, supervillain views of the city, and her palette of champagne with touches of merlot, cappuccino and aubergine was perfection. For a wild, gestural look on the tables, we employed Japanese anemone, Cafe au lait dahlias and Caucasian scabiosa from our farm, as well as fruited quince branches, foraged sumac and boughs of pistachio.