Something Blue Part II: Ashley & Tony’s Wedding

When you’re in the catering and events business, there’s something extra special when not just one of your own ties the knot, but two. Pastry Chef Ashley Harriger and Café Supervisor Anthony Harger–no that’s not a typo in their surnames–met over laughs and a glass of wine in our founder and CEO’s wine cellar in March 2016.

Ashley and Anthony, who goes by Tony, quickly realized they had a connection and a relationship ensued. Fast forward to January 2018, and Tony popped the question with a thoughtful photo book and ring to match Ashley’s beautiful and unique personality.

For the wedding, Ashley and Tony didn’t have to go too far to find just the right venue. They were looking for an industrial space with clean lines and modern features, and they found it in the second-floor onsite venue at Larkin Hall, Blue Plate’s headquarters and facility in Chicago’s West Loop.

Ashley and Tony exchange vows at Blue Plate’s Larkin Hall in Chicago’s West Loop.

On August 18, 2018, an intimate group of friends and family gathered to celebrate the couple. With two co-maids of honor and two best men, Ashley and Tony exchanged vows in a ceremony officiated by Blue Plate Chef de Cuisine, Melissa Chickerneo. Chef Melissa encouraged the bride and groom to start their marriage how they started their relationship, with a strong drink at Blue Plate.

Floral, cupcake centerpieces from Blue Plate, burgundy and white bouquets, and ‘Silver Birch’ linens with hints of pewter, rose gold, and metallic champagne stood out against the dark blue, gray, and black hues of the event space.

After the ceremony, the event service team flipped the ceremony space for the reception. Floral, cupcake centerpieces from Blue Plate, burgundy and white bouquets, and “Silver Birch” linens with hints of pewter, rose gold, metallic, and champagne stood out against the dark blue, gray, and black hues of the event space.

Guests enjoyed the couples’ favorite menu items from Blue Plate, some of which included bao buns and Free-Form Maki, Parmesan Cheese Straws, crab cake salad, and a Petite Tender and Crab Duo with Mushrooms and Cream Cheese Mashed Potatoes. Brittany Lightbourne, an assistant chef at Blue Plate, oversaw the culinary team at the wedding. “Brittany and the team really hit it out of the park,” said Tony. “It was beyond our imagination and everything was so perfect—from the composition to the consistency of every plate. Even weeks after the wedding, people couldn’t stop talking about it. Brittany made the guests happy as much as she did Ashley and I.”

As a nod to their favorite mixed drink, the margarita, Ashley and Tony created a signature cocktail, the Butterfly Pea Flower Tea Margarita for their guests to enjoy. The butterfly pea flower is native to Thailand, which is where the groom’s mother is from and also creates a color-changing effect when infused in liquids. The blue hue turns to purple when acids, such as lemon, come into contact with the flowers.

It was an evening of celebration, good food, love, and laughter. For Ashley and Tony, having all of their favorite people in one place was the best part of the evening.