
An elderflower champagne cocktail with an edible flower garnish in crystal coupe glasses, accompanied by a large crystal punch bowl on a vintage gold bar cart, was presented at the Toast the Trends event hosted by the Four Seasons Hotel Chicago and bridal company Elaya Vaughn by Kate Pankoke in September.
Photo: KingenSmith

Guests enjoyed dainty versions of a Âwedding cake created by the Four Seasons Hotel Chicago’s executive pastry chef, Scott Gerken, and his team for the Toast the Trends event.
Photo: KingenSmith