Seven-some long distant-years later, Ilan proposed to Tani at the National Arboretum. Their October rooftop wedding featured a fall color palette with a 'secret garden' vibe.
The food-Ilan's favorite part-was a priority for the couple, who chose appetizers that included grilled cheese sandwiches with tomato soup, edamame dumplings, and mushroom tartlets, plus entree options of ribeye, roasted seabass, and a miso-ginger butternut squash, and finally, an extensive dessert selection that included a red velvet wedding cake and warm chocolate chip cookies passed with milk.
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