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  • The Knot Chicago Weddings Magazine

    brittany & brandon

    Feb 11, 2019 1 minute
    PHOTOGRAPHY BY STUDIO FINCH

    THEIR STORY

    hat happens when a food scientist and an innovation consultant get married? They turn the wedding menu upside down. Exhibit A:” Brittany says. “We both love breakfast food and wanted to share that with our guests.” At cocktail hour, the couple served mimosas with sriracha deviled eggs and chicken-and-waffle bites. Then they opened a Bloody Mary bar for a dinner of smoked salmon, lavender French toast and bourbon-maple-glazed bacon.

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