Blue Plate Catering Caterer

Urban Indoor/Outdoor Fall Wedding

Chicago

This wedding was a particularly special one because the bride, Elinor, has worked for Blue Plate for over eight years and has executed hundreds of weddings and events around Chicago. For their own wedding, Chris and Elinor wanted to give their guests an enjoyable "al fresco" dining experience and worked closely with Executive Chef Paul Larson to design a 3-course seasonal dinner menu beginning with an heirloom tomato & burrata salad. The intermezzo course featuring a Campari sorbet with fresh citrus was the perfect refreshment for

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This wedding was a particularly special one because the bride, Elinor, has worked for Blue Plate for over eight years and has executed hundreds of weddings and events around Chicago. For their own wedding, Chris and Elinor wanted to give their guests an enjoyable "al fresco" dining experience and worked closely with Executive Chef Paul Larson to design a 3-course seasonal dinner menu beginning with an heirloom tomato & burrata salad. The intermezzo course featuring a Campari sorbet with fresh citrus was the perfect refreshment for the warm evening. Following dinner, guests enjoyed a display of a variety of mini desserts served from the venue's gorgeous illuminated glass shelves.

 
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This wedding was a particularly special one because the bride, Elinor, has worked for Blue Plate for over eight years and has executed hundreds of weddings and events around Chicago. For their own wedding, Chris and Elinor wanted to give their guests an enjoyable "al fresco" dining experience and worked closely with Executive Chef Paul Larson to design a 3-course seasonal dinner menu beginning with an heirloom tomato & burrata salad. The intermezzo course featuring a Campari sorbet with fresh citrus was the perfect refreshment for the warm evening. Following dinner, guests enjoyed a display of a variety of mini desserts served from the venue's gorgeous illuminated glass shelves.

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This wedding was a particularly special one because the bride, Elinor, has worked for Blue Plate for over eight years and has executed hundreds of weddings and events around Chicago. For their own wedding, Chris and Elinor wanted to give their guests an enjoyable "al fresco" dining experience and worked closely with Executive Chef Paul Larson to design a 3-course seasonal dinner menu beginning with an heirloom tomato & burrata salad. The intermezzo course featuring a Campari sorbet with fresh citrus was the perfect refreshment for the warm evening. Following dinner, guests enjoyed a display of a variety of mini desserts served from the venue's gorgeous illuminated glass shelves.

Photo Hosted By PartySlate Photo Hosted By PartySlate

This wedding was a particularly special one because the bride, Elinor, has worked for Blue Plate for over eight years and has executed hundreds of weddings and events around Chicago. For their own wedding, Chris and Elinor wanted to give their guests an enjoyable "al fresco" dining experience and worked closely with Executive Chef Paul Larson to design a 3-course seasonal dinner menu beginning with an heirloom tomato & burrata salad. The intermezzo course featuring a Campari sorbet with fresh citrus was the perfect refreshment for the warm evening. Following dinner, guests enjoyed a display of a variety of mini desserts served from the venue's gorgeous illuminated glass shelves.

Photo Hosted By PartySlate Photo Hosted By PartySlate

This wedding was a particularly special one because the bride, Elinor, has worked for Blue Plate for over eight years and has executed hundreds of weddings and events around Chicago. For their own wedding, Chris and Elinor wanted to give their guests an enjoyable "al fresco" dining experience and worked closely with Executive Chef Paul Larson to design a 3-course seasonal dinner menu beginning with an heirloom tomato & burrata salad. The intermezzo course featuring a Campari sorbet with fresh citrus was the perfect refreshment for the warm evening. Following dinner, guests enjoyed a display of a variety of mini desserts served from the venue's gorgeous illuminated glass shelves.

Photo Hosted By PartySlate Photo Hosted By PartySlate

This wedding was a particularly special one because the bride, Elinor, has worked for Blue Plate for over eight years and has executed hundreds of weddings and events around Chicago. For their own wedding, Chris and Elinor wanted to give their guests an enjoyable "al fresco" dining experience and worked closely with Executive Chef Paul Larson to design a 3-course seasonal dinner menu beginning with an heirloom tomato & burrata salad. The intermezzo course featuring a Campari sorbet with fresh citrus was the perfect refreshment for the warm evening. Following dinner, guests enjoyed a display of a variety of mini desserts served from the venue's gorgeous illuminated glass shelves.

Photo Hosted By PartySlate Photo Hosted By PartySlate

This wedding was a particularly special one because the bride, Elinor, has worked for Blue Plate for over eight years and has executed hundreds of weddings and events around Chicago. For their own wedding, Chris and Elinor wanted to give their guests an enjoyable "al fresco" dining experience and worked closely with Executive Chef Paul Larson to design a 3-course seasonal dinner menu beginning with an heirloom tomato & burrata salad. The intermezzo course featuring a Campari sorbet with fresh citrus was the perfect refreshment for the warm evening. Following dinner, guests enjoyed a display of a variety of mini desserts served from the venue's gorgeous illuminated glass shelves.

Photo Hosted By PartySlate Photo Hosted By PartySlate

This wedding was a particularly special one because the bride, Elinor, has worked for Blue Plate for over eight years and has executed hundreds of weddings and events around Chicago. For their own wedding, Chris and Elinor wanted to give their guests an enjoyable "al fresco" dining experience and worked closely with Executive Chef Paul Larson to design a 3-course seasonal dinner menu beginning with an heirloom tomato & burrata salad. The intermezzo course featuring a Campari sorbet with fresh citrus was the perfect refreshment for the warm evening. Following dinner, guests enjoyed a display of a variety of mini desserts served from the venue's gorgeous illuminated glass shelves.

Photo Hosted By PartySlate Photo Hosted By PartySlate

This wedding was a particularly special one because the bride, Elinor, has worked for Blue Plate for over eight years and has executed hundreds of weddings and events around Chicago. For their own wedding, Chris and Elinor wanted to give their guests an enjoyable "al fresco" dining experience and worked closely with Executive Chef Paul Larson to design a 3-course seasonal dinner menu beginning with an heirloom tomato & burrata salad. The intermezzo course featuring a Campari sorbet with fresh citrus was the perfect refreshment for the warm evening. Following dinner, guests enjoyed a display of a variety of mini desserts served from the venue's gorgeous illuminated glass shelves.

Photo Hosted By PartySlate Photo Hosted By PartySlate

This wedding was a particularly special one because the bride, Elinor, has worked for Blue Plate for over eight years and has executed hundreds of weddings and events around Chicago. For their own wedding, Chris and Elinor wanted to give their guests an enjoyable "al fresco" dining experience and worked closely with Executive Chef Paul Larson to design a 3-course seasonal dinner menu beginning with an heirloom tomato & burrata salad. The intermezzo course featuring a Campari sorbet with fresh citrus was the perfect refreshment for the warm evening. Following dinner, guests enjoyed a display of a variety of mini desserts served from the venue's gorgeous illuminated glass shelves.

Photo Hosted By PartySlate Photo Hosted By PartySlate

This wedding was a particularly special one because the bride, Elinor, has worked for Blue Plate for over eight years and has executed hundreds of weddings and events around Chicago. For their own wedding, Chris and Elinor wanted to give their guests an enjoyable "al fresco" dining experience and worked closely with Executive Chef Paul Larson to design a 3-course seasonal dinner menu beginning with an heirloom tomato & burrata salad. The intermezzo course featuring a Campari sorbet with fresh citrus was the perfect refreshment for the warm evening. Following dinner, guests enjoyed a display of a variety of mini desserts served from the venue's gorgeous illuminated glass shelves.

Photo Hosted By PartySlate Photo Hosted By PartySlate

This wedding was a particularly special one because the bride, Elinor, has worked for Blue Plate for over eight years and has executed hundreds of weddings and events around Chicago. For their own wedding, Chris and Elinor wanted to give their guests an enjoyable "al fresco" dining experience and worked closely with Executive Chef Paul Larson to design a 3-course seasonal dinner menu beginning with an heirloom tomato & burrata salad. The intermezzo course featuring a Campari sorbet with fresh citrus was the perfect refreshment for the warm evening. Following dinner, guests enjoyed a display of a variety of mini desserts served from the venue's gorgeous illuminated glass shelves.

Photo Hosted By PartySlate Photo Hosted By PartySlate

This wedding was a particularly special one because the bride, Elinor, has worked for Blue Plate for over eight years and has executed hundreds of weddings and events around Chicago. For their own wedding, Chris and Elinor wanted to give their guests an enjoyable "al fresco" dining experience and worked closely with Executive Chef Paul Larson to design a 3-course seasonal dinner menu beginning with an heirloom tomato & burrata salad. The intermezzo course featuring a Campari sorbet with fresh citrus was the perfect refreshment for the warm evening. Following dinner, guests enjoyed a display of a variety of mini desserts served from the venue's gorgeous illuminated glass shelves.

Photo Hosted By PartySlate Photo Hosted By PartySlate

This wedding was a particularly special one because the bride, Elinor, has worked for Blue Plate for over eight years and has executed hundreds of weddings and events around Chicago. For their own wedding, Chris and Elinor wanted to give their guests an enjoyable "al fresco" dining experience and worked closely with Executive Chef Paul Larson to design a 3-course seasonal dinner menu beginning with an heirloom tomato & burrata salad. The intermezzo course featuring a Campari sorbet with fresh citrus was the perfect refreshment for the warm evening. Following dinner, guests enjoyed a display of a variety of mini desserts served from the venue's gorgeous illuminated glass shelves.

Photo Hosted By PartySlate Photo Hosted By PartySlate

This wedding was a particularly special one because the bride, Elinor, has worked for Blue Plate for over eight years and has executed hundreds of weddings and events around Chicago. For their own wedding, Chris and Elinor wanted to give their guests an enjoyable "al fresco" dining experience and worked closely with Executive Chef Paul Larson to design a 3-course seasonal dinner menu beginning with an heirloom tomato & burrata salad. The intermezzo course featuring a Campari sorbet with fresh citrus was the perfect refreshment for the warm evening. Following dinner, guests enjoyed a display of a variety of mini desserts served from the venue's gorgeous illuminated glass shelves.

Photo Hosted By PartySlate Photo Hosted By PartySlate

This wedding was a particularly special one because the bride, Elinor, has worked for Blue Plate for over eight years and has executed hundreds of weddings and events around Chicago. For their own wedding, Chris and Elinor wanted to give their guests an enjoyable "al fresco" dining experience and worked closely with Executive Chef Paul Larson to design a 3-course seasonal dinner menu beginning with an heirloom tomato & burrata salad. The intermezzo course featuring a Campari sorbet with fresh citrus was the perfect refreshment for the warm evening. Following dinner, guests enjoyed a display of a variety of mini desserts served from the venue's gorgeous illuminated glass shelves.

Photo Hosted By PartySlate Photo Hosted By PartySlate

This wedding was a particularly special one because the bride, Elinor, has worked for Blue Plate for over eight years and has executed hundreds of weddings and events around Chicago. For their own wedding, Chris and Elinor wanted to give their guests an enjoyable "al fresco" dining experience and worked closely with Executive Chef Paul Larson to design a 3-course seasonal dinner menu beginning with an heirloom tomato & burrata salad. The intermezzo course featuring a Campari sorbet with fresh citrus was the perfect refreshment for the warm evening. Following dinner, guests enjoyed a display of a variety of mini desserts served from the venue's gorgeous illuminated glass shelves.

Photo Hosted By PartySlate Photo Hosted By PartySlate

This wedding was a particularly special one because the bride, Elinor, has worked for Blue Plate for over eight years and has executed hundreds of weddings and events around Chicago. For their own wedding, Chris and Elinor wanted to give their guests an enjoyable "al fresco" dining experience and worked closely with Executive Chef Paul Larson to design a 3-course seasonal dinner menu beginning with an heirloom tomato & burrata salad. The intermezzo course featuring a Campari sorbet with fresh citrus was the perfect refreshment for the warm evening. Following dinner, guests enjoyed a display of a variety of mini desserts served from the venue's gorgeous illuminated glass shelves.

Photo Hosted By PartySlate Photo Hosted By PartySlate

This wedding was a particularly special one because the bride, Elinor, has worked for Blue Plate for over eight years and has executed hundreds of weddings and events around Chicago. For their own wedding, Chris and Elinor wanted to give their guests an enjoyable "al fresco" dining experience and worked closely with Executive Chef Paul Larson to design a 3-course seasonal dinner menu beginning with an heirloom tomato & burrata salad. The intermezzo course featuring a Campari sorbet with fresh citrus was the perfect refreshment for the warm evening. Following dinner, guests enjoyed a display of a variety of mini desserts served from the venue's gorgeous illuminated glass shelves.

Photo Hosted By PartySlate Photo Hosted By PartySlate

This wedding was a particularly special one because the bride, Elinor, has worked for Blue Plate for over eight years and has executed hundreds of weddings and events around Chicago. For their own wedding, Chris and Elinor wanted to give their guests an enjoyable "al fresco" dining experience and worked closely with Executive Chef Paul Larson to design a 3-course seasonal dinner menu beginning with an heirloom tomato & burrata salad. The intermezzo course featuring a Campari sorbet with fresh citrus was the perfect refreshment for the warm evening. Following dinner, guests enjoyed a display of a variety of mini desserts served from the venue's gorgeous illuminated glass shelves.

Photo Hosted By PartySlate Photo Hosted By PartySlate

This wedding was a particularly special one because the bride, Elinor, has worked for Blue Plate for over eight years and has executed hundreds of weddings and events around Chicago. For their own wedding, Chris and Elinor wanted to give their guests an enjoyable "al fresco" dining experience and worked closely with Executive Chef Paul Larson to design a 3-course seasonal dinner menu beginning with an heirloom tomato & burrata salad. The intermezzo course featuring a Campari sorbet with fresh citrus was the perfect refreshment for the warm evening. Following dinner, guests enjoyed a display of a variety of mini desserts served from the venue's gorgeous illuminated glass shelves.

Photo Hosted By PartySlate Photo Hosted By PartySlate

This wedding was a particularly special one because the bride, Elinor, has worked for Blue Plate for over eight years and has executed hundreds of weddings and events around Chicago. For their own wedding, Chris and Elinor wanted to give their guests an enjoyable "al fresco" dining experience and worked closely with Executive Chef Paul Larson to design a 3-course seasonal dinner menu beginning with an heirloom tomato & burrata salad. The intermezzo course featuring a Campari sorbet with fresh citrus was the perfect refreshment for the warm evening. Following dinner, guests enjoyed a display of a variety of mini desserts served from the venue's gorgeous illuminated glass shelves.

Photo Hosted By PartySlate Photo Hosted By PartySlate

This wedding was a particularly special one because the bride, Elinor, has worked for Blue Plate for over eight years and has executed hundreds of weddings and events around Chicago. For their own wedding, Chris and Elinor wanted to give their guests an enjoyable "al fresco" dining experience and worked closely with Executive Chef Paul Larson to design a 3-course seasonal dinner menu beginning with an heirloom tomato & burrata salad. The intermezzo course featuring a Campari sorbet with fresh citrus was the perfect refreshment for the warm evening. Following dinner, guests enjoyed a display of a variety of mini desserts served from the venue's gorgeous illuminated glass shelves.

Photo Hosted By PartySlate Photo Hosted By PartySlate

This wedding was a particularly special one because the bride, Elinor, has worked for Blue Plate for over eight years and has executed hundreds of weddings and events around Chicago. For their own wedding, Chris and Elinor wanted to give their guests an enjoyable "al fresco" dining experience and worked closely with Executive Chef Paul Larson to design a 3-course seasonal dinner menu beginning with an heirloom tomato & burrata salad. The intermezzo course featuring a Campari sorbet with fresh citrus was the perfect refreshment for the warm evening. Following dinner, guests enjoyed a display of a variety of mini desserts served from the venue's gorgeous illuminated glass shelves.

Photo Hosted By PartySlate Photo Hosted By PartySlate

This wedding was a particularly special one because the bride, Elinor, has worked for Blue Plate for over eight years and has executed hundreds of weddings and events around Chicago. For their own wedding, Chris and Elinor wanted to give their guests an enjoyable "al fresco" dining experience and worked closely with Executive Chef Paul Larson to design a 3-course seasonal dinner menu beginning with an heirloom tomato & burrata salad. The intermezzo course featuring a Campari sorbet with fresh citrus was the perfect refreshment for the warm evening. Following dinner, guests enjoyed a display of a variety of mini desserts served from the venue's gorgeous illuminated glass shelves.

Photo Hosted By PartySlate Photo Hosted By PartySlate

This wedding was a particularly special one because the bride, Elinor, has worked for Blue Plate for over eight years and has executed hundreds of weddings and events around Chicago. For their own wedding, Chris and Elinor wanted to give their guests an enjoyable "al fresco" dining experience and worked closely with Executive Chef Paul Larson to design a 3-course seasonal dinner menu beginning with an heirloom tomato & burrata salad. The intermezzo course featuring a Campari sorbet with fresh citrus was the perfect refreshment for the warm evening. Following dinner, guests enjoyed a display of a variety of mini desserts served from the venue's gorgeous illuminated glass shelves.

Photo Hosted By PartySlate Photo Hosted By PartySlate

This wedding was a particularly special one because the bride, Elinor, has worked for Blue Plate for over eight years and has executed hundreds of weddings and events around Chicago. For their own wedding, Chris and Elinor wanted to give their guests an enjoyable "al fresco" dining experience and worked closely with Executive Chef Paul Larson to design a 3-course seasonal dinner menu beginning with an heirloom tomato & burrata salad. The intermezzo course featuring a Campari sorbet with fresh citrus was the perfect refreshment for the warm evening. Following dinner, guests enjoyed a display of a variety of mini desserts served from the venue's gorgeous illuminated glass shelves.

Photo Hosted By PartySlate Photo Hosted By PartySlate

This wedding was a particularly special one because the bride, Elinor, has worked for Blue Plate for over eight years and has executed hundreds of weddings and events around Chicago. For their own wedding, Chris and Elinor wanted to give their guests an enjoyable "al fresco" dining experience and worked closely with Executive Chef Paul Larson to design a 3-course seasonal dinner menu beginning with an heirloom tomato & burrata salad. The intermezzo course featuring a Campari sorbet with fresh citrus was the perfect refreshment for the warm evening. Following dinner, guests enjoyed a display of a variety of mini desserts served from the venue's gorgeous illuminated glass shelves.

Photo Hosted By PartySlate Photo Hosted By PartySlate

This wedding was a particularly special one because the bride, Elinor, has worked for Blue Plate for over eight years and has executed hundreds of weddings and events around Chicago. For their own wedding, Chris and Elinor wanted to give their guests an enjoyable "al fresco" dining experience and worked closely with Executive Chef Paul Larson to design a 3-course seasonal dinner menu beginning with an heirloom tomato & burrata salad. The intermezzo course featuring a Campari sorbet with fresh citrus was the perfect refreshment for the warm evening. Following dinner, guests enjoyed a display of a variety of mini desserts served from the venue's gorgeous illuminated glass shelves.

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