Photography by Ellie Frances Photography
Styled by RA Event Design
Food by Thyme & Honey
Florals by Flowers for Dreams
Cocktails By Cloud Nine Bartending
Color and Flavor
A bespoke grazing table by Thyme & Honey features an elegantly designed array of fruits, whipped feta, charred antipasto, artisan cheeses, charcuterie, and accoutrements. A few of the standouts include caviar eggs, ricotta and fig toasts, and honey herb burrata paired with melon. Thyme & Honey, St. Clair Shores; thymeandhoneyfood.com.
RA Event Design created a bold, colorful tablescape with hemstitched linen runners, ombre and pressed flower taper candles, bubble glass votive holders, and pink depression glass amuse bouche plates. An amuse bouche of either Beet Napoleon (pictured here) or Salmon Citrus Crudo in a half shell, a signature Pear Pomegranate Spritz, and macarons housed in cut glass mini domes were placed at each setting. RA Event Design, Birmingham; 248-821-1128; ryan-abney.com.
A cocktail display created by Cloud Nine Bartending highlights beautiful colors and exceptional garnishes. The cocktails featured include an Elderflower Smash, Cloud Kissed Champagne, and Flora & Fizz, with garnishes ranging from cotton candy to floral ice cubes and sugared pear slices. Cloud Nine Bartending, Brighton; 701-648-0056; cloudninebartending.com.
In Good Taste
The epitome of an elegant yet modern main course, the grazing table crafted by Thyme & Honey featured a mouthwatering selection of fruits, whipped feta, charred antipasto, artisan cheeses, charcuterie, and accoutrements, including tete de moine cheese flowers created with a girolle. Thyme & Honey, St. Clair Shores; thymeandhoneyfood.com.
To start the menu, Thyme & Honey created two amuse bouche, Salmon Citrus Crudo presented in a half shell (pictured here) and Beet Napoleon. Thyme & Honey, St. Clair Shores; thymeandhoneyfood.com.