Fashion & Trends

Aisle Style

There’s nothing quite as romantic as your wedding day. Make it even more special with any of these great local wedding resources.

by The Editors | Dec. 12, 2007 | 5:00 AM

Perfect for the mother of the bride, this blue silk-lined taffeta dress by Tadashi ($520) from Dillards is simple yet elegant. The cut is sophisticated and the rouching at the waist gives it just enough detail.

It’s your day to shine, so add some sparkling 18-karat white gold accessories from IMG Jewelers to complete your look. Curved diamond lines elegantly cross on these Mark Silverstein drop earrings totaling .70 carats ($3,250). Want to make a statement? This modern bracelet from Pe Jay Creations features more than 100 round diamonds, totaling 8.54 carats ($16,950). A .35-carat diamond pendant hangs gracefully on the Mark Silverstein necklace ($1,675).
Artistic Director Henri Catrett of Marengo Luxury Spa created Skirmante’s sleek updo, accented by a barrette and wispy bangs. Makeup artist Victoria Cunningham created smoky eyes enhanced by hints of plum.
Stylist Jennifer Montague of  curled Megan’s hair, allowing it to cascade past her shoulders. Then she pinned it to the side, a perfect look for sliding on a veil. Neutral makeup complements the style.
Henri Catrett of Marengo Luxury Spa pulled Chrissy’s hair into a chignon bun and added a flower for a touch of feminine softness. Victoria Cunningham used a palette with olive, green and peach for a delicate glow.

Jennifer Montague of Spa West Day Spa and Salon used rollers on Nicole’s hair then pinned it back for added volume and sophistication. Her makeup is kept natural in light beige tones with plum lipstick to brighten her smile.

Featured Dish:
The Ritz-Carlton Cleveland serves up a perfectly pan-seared Maryland wild striped bass, fresh basil risotto and heirloom tomato coulis.
Sample Menu:
Ohio State baby greens wrapped in cucumber ~ Roasted organic baby beets ~ Local chèvre and walnut sherry vinaigrette ~ Apple-bacon-wrapped loin of organic lamb  ~ Chanterelle mushroom barley risotto, pinot and fig reductions sauce ~ Milk chocolate and hazelnut Napoleon Apricot ice cream

Featured Dish:
The Bertram Inn and Conference Center in Aurora offers succulent sautéed chicken piccata atop a bed of wild rice and broccolini.
Sample Menu:
Mesclun greens with fresh seasonal berries ~ Beef tenderloin with peppercorn sauce OR Chicken palliard with fresh mozzarella, tomato and honey-balsamic drizzle ~ Both served with: whipped potatoes and steamed asparagus.

Featured Dish:
The Terrace Club at Jacobs Field delivers a grand slam with this pan-roasted veal chop stuffed with lobster and crab, served with fresh vegetable ragout, accompanied by a goat cheese potato croquette and paired with a glass of pinot grigio.
Sample Menu:
Local butter lettuce, julienne apple, Maytag blue cheese, mustard vinaigrette and walnuts ~ Pan-roasted beef tenderloin, Chilean sea bass, garlic spun potatoes, vin rouge ~ Crème brûlée with lemon madeleine, three-berry garnish.

Featured Dish:
The Hilton Garden Inn Downtown presents pan-seared salmon on a bed of roasted vegetable salsa and drizzled lime Blanc Buerve.
Sample Menu:
Boston Bibb lettuce salad with fresh strawberries, mandarin orange segments, shaved red onion, grape tomatoes, candied walnuts and a sweet onion vinaigrette ~ Stuffed chicken breast with sun-dried cherries, goat cheese and fresh chives, pinot noir demi-glace  ~ Grilled veal chop stuffed with smoked Gouda and roasted tomatoes, Napa Valley cabernet sauvignon sauce

Featured Dish:
The Union Club serves broiled sea scallops with an andouille black-eyed pea cake, sweet corn coulis and popcorn shoots.
Sample Menu:
Butternut squash bisque, candied pumpkin seeds and pecan syrup  ~ Harvest apple salad featuring sliced apples, baby greens, Vermont cheddar, cider vinaigrette ~ Pan-roasted rabbit loin, mustard spaetzle, rabbit reduction, braised greens.

Featured Dish:
Executive Caterers at Landerhaven features a savory garlic roasted Cornish game hen with apricot honey glaze served atop assorted sautéed vegetables, accompanied by rosemary redskin potatoes.
Sample Menu:
Phyllo triangles with asparagus and sun-dried tomatoes ~ Garlic-crusted tenderloin of beef over shallots and mushrooms OR Chicken roulade rolled and filled with sautéed vegetables with a sweet delicate red pepper sauce, sliced in thirds.

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