If you emailed me today, please resend.. I’m having an issue w/ my Blackberry deleting emails. Thanks!.
That make all the hard work and long hours worth it. It’ my passion that pushes me thru:
Dan and I celebrated our fourth anniversary yesterday. It still amazes me how frequently we have friends tell us that ours was the best wedding they have been to! Dan and I look back with extreme fondness on both our wedding day and the experience of working with you. I just wanted to pass along the compliment!
We had our first baby in December, Madeline Posey. We are adjusting to parenthood and loving every second of it! We hope this email finds you well!
Kaitlin & Dan
Finally was able to make it to a CEC Meeting, first time this year. Between being away for conferences where I was up for awards, and teaching at DePaul, my Mondays have not worked out to attend.
But glad I did last night. Linda Kingsley and her Sodexo Catering Staff did an amazing job. We started with Cocktails and HD’s in the Transportation Gallery around the train. Bacon Bloody Marys and Margaritas served out of minature Patron Bottles with straws were the signature drinks. A wine tasting as usual along with Artisnal cheeses is a CEC tradition I love! The Passed HD’s were very “scientific” in presentation.
We had Dinner under the dome in the rotunda of the center of the Museum, with the other gallerys pitch black. Just the outline of hanging planes, and the Coal Mine were in teh back ground. A long grand table was set in yellow and Black. Long and low florals of spring blooming yellow branches and white florals graced the center of the table.
Dinner was served Family style with bottles of wine and water there for the Helping yourself. Dinner was amazing. My dear friend and colleague Sinesa Srdic from the James Hotel leaned over to me after the course came,and said “aren’t the taking dinner orders?” I said, no you get it all… its Family style!
Chef Select Charcuterie Plate with House Made Pickled Market Vegetables
Beets and Burrata—Blood Orange, Baby Arugula w/ 8 Below Vinegar
Chicken Fried Oyster and Waffles (got my vote for most original, and flavor was incredible, see pic).
Pacific Halibut, English Peas, Preserved Lemon Vinaigrette,
Grilled Polenta, Morel Ragu, Pickled Asparagus
Spring Lamb, Gem Potatoes, Salsa Verde, Mint Gremolata
Pork Belly, Charred Ramps, Crispy Artichokes
Vanilla Buttermilk Panna Cotta with Strawbery Rubarb Gelato (Presented in Small Mason Jars.. Adorable!)
Chocolate Hazelnut Raspberry Tartlet
Banana Brown Butter cake Pops (were wrapped to go, THANK GOD, we were all stuffed.
We got to meet the scholarship winners, and one was one of my DePaul Studentes, Chelsea who was awarded a $5,000.00 Scholarship. This was part of the $17,000 that CEC members raised, as we do annuallly to give back to our industry, and assist our future leaders in the event and Hospitality Industry.
Guests arriving at this weekend’s wedding received this amazing Gift box, in The Wedding theme colors and signature Peacock Feather. Inside held some of the couples Favorite Chicago Made Sweets. Included were Custom Lollipops from Candiality, Garretts Popcorn, Damn Good Cookies, Frango Mints, Fannie Mae Chocolates, Custom Cookies from Sarah’s, Tootsie Pops, Lays Potato Chips and Chicago Made Lemonheads, Milky Way & Snickers amongst other goodies.
After a morning of Mani’s and Pedi’s with her Bridesmaids, the Girls headed to their Bridesmaids Luncheon. I designed a real “Girly Girl” atmosphere with a French Inspired Menu.
Classic French Soup, Frisee Salad with Lardon, Crisp Pancett and Egg with Red Wine and Shallot Vinaigrette, Coq Au Vin with Mushrooms & Pearl Onions, Winter Root Vegetables, and for Dessert a Trio of Creme Brulee, Petit Four and Berry Tartlette. Sarah gifted all her maids with Designer Sunglasses. The start to an incredible weekend.