This Celebration at The Joinery in Chicago, Illinois, Will Make You Want a Brunch Wedding

What happens when a food scientist and an innovation consultant get married? They turn the wedding menu upside down. Exhibit A: Brittany Towers (29 and the scientist) and Brandon Lewis (29 and the consultant) served breakfast for dinner. “We often make ‘brinner’ when eating at home, and we thought, why not have that for our wedding?” 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. Macarons topped the white cake with lemon curd and salted caramel. Brittany and Brandon also served cups of ice cream from Jeni’s, where they had their first date.As for decor, a friend built the copper ceremony arch that was decorated with cymbidium orchids, snapdragons and wax flowers. Brittany carried a bouquet of roses, dahlias, astilbe and snapdragons. Brandon’s boutonniere was a single ranunculus. For their first dance, the newlyweds danced to an acoustic version of “Latch” by Sam Smith. When it came to fashion, Brandon’s custom suit, lined with a lavender paisley pattern, informed the blue, burgundy, pink and ivory color palette.