Aisle Style

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.

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.