Season's Change: From the Menu to the Flowers, a Vibrant Color Palette in Four Seasons

Fall inspired outdoor tablescape with a seasonal Chowgirls menu

This editorial collaboration showcases the beauty of relying on the region’s bounty

Written by

Lara Burnap

Published:

Minnesota Bride Spring/Summer 2026

Couples often base their planning around the belief that a color palette is tied to the season. However, it’s not the hues that change with the season; it’s two essential details: flowers and food. Thus, Annie Pennings Edmond of Chowgirls Catering and Ashleyn Przedwiecki of LUUM Collective united to develop a sustainable design for each of the four seasons, based on an orange and green color palette and a consistent menu template. The collaboration showcases the beauty of relying on the region’s bounty with Chowgirls cooking up delicious menus from a summertime spread with bright salads and fruit-forward desserts to winter’s comfort foods—think butternut squash purée and Swiss chard gratin. “Leaning into the colors of orange and green pushed us to get creative with the menu while still staying seasonal and local,” says Edmond. “A favorite detail was showcasing how our organic vegetable platter changes so much with each season yet is still absolutely gorgeous and delicious in all!”

SUMMER

With summertime being Minnesota’s most abundant season, this tableau leans into food as décor. “Everything from fresh fruits, herbs, edible flowers and seasonal produce adds natural texture and color to tablescapes,” says Przedwiecki. Cosmos Floral leaned into the “less is more” philosophy and incorporated a few key flowers— marigolds, dahlias and rudbeckia accented with geranium and sprigs of tomato vines. Summer is also a great time to explore menu options. “Lean into biodiversity,” says Edmond. “Showcasing unique or lesser-known varietals like purple artichokes, snap peas or cauliflower creates a sense of discovery and leaves a lasting impression.”

When it comes to creating a sustainable reception, start with your color palette and the season, let that guide your design and menu choices.
—Ashleyn Przedwiecki, LUUM Collective

SUMMER FEAST

Veggie mocktails

Summer salad of peach, grilled sweet corn, burrata, and heirloom cherry tomatoes

Cucumber dill salad

Short rib with peach chutney

Organic vegetables including grilled zucchini, pattypan squash, orange and red peppers, green beans

Desserts: Late summer berry tartlet, spiced plum panna cotta, honey peach thyme tarts, basil key lime mini cheesecake, raspberry chocolate truffle

FALL

Warm and cozy autumn vibes were brought to the table with the appearance of dried flowers, grasses and seed pods, imbuing a natural, earthy feel. The color palette moved into deep hues of reds, burnt oranges and golden browns. The Tiny Florist turned to the hothouses at local flower farms where foxglove and geranium foliage were still blooming to bring in a peachy tone. A visit to the farmers market brought texture to the tablescape with a mix of kale, tomatoes and Chinese long beans. Keep in mind that planning a sustainable wedding also has a learning process. “Research seasonal and locally sourced flowers and foods,” Przedwiecki says. “They not only reduce environmental impact but also capture the natural beauty and flavors of the season.” From there, add texture and color through rentals such as linens, candles and place settings to create an elevated look that is cohesive, conscious and beautiful.

Think about any ingredients or foods that feel special or symbolic to you. If pears have always felt meaningful, then planning a fall wedding aligns the menu with that vision.
—Annie Pennings Edmond, Chowgirls Catering

FALL FEAST

Brussel sprouts Caesar salad

Roasted pumpkin salad with pepitas, black pepper maple glaze and chili oil

Apple cider ham hock with chimichurri

Organic mashed potatoes

Organic vegetable platter with carrots, delicata squash, acorn squash, red pepper and beets

Desserts: Apple crumb bar, mini pumpkin cheesecake, mini ginger molasses cookie, squash ganache French macaron, brown butter truffles

Winter

With freezing temperatures, frozen lakes and snowy landscapes in the mix, winter weddings present a challenge for sourcing locally grown flowers. “Winter can be a wonderful time to spark creativity in designing florals and tablescapes for events,” says Megan Barker of The Tiny Florist. Thus, designers often turn to dried florals and foraged elements for a sustainable and earthy look. In lieu of traditional floral centerpieces, the team opted for dried and fresh white pine branches, dried strawflowers and foraged pinecones. “The minimalistic centerpiece design let the bends, arcs and color variations of the evergreen boughs become the focal point with one or two branches creating the overall silhouette,” says Barker.

Deep jewel-tones dazzle against the snow while brass accents deliver old- world charm and a warm glow. Since the natural elements are subtle in color, opting for a vibrant menu can create an unexpected design impact. “If color is important, we can brainstorm foods that naturally fit within your palette,” says Edmond. “There are often exciting, unexpected ingredients that can bring color to your menu in a fresh way.”

Consider the season of your wedding. Let the time of year guide ingredient selection and menu design. Seasonal constraints often spark the most creative and meaning ful culinary choices.
—Annie Pennings Edmond, Chowgirls Catering

WINTER FEAST

Beet & fennel salad

Swiss chard gratin

Organic vegetable platterwith beets delicata squash, acorn squash, carrots mushrooms, brussel sprouts, purple potatoes

Butternut puree with chili crisp

Brisket, pickled cucumbers and chimi puree

Grilled king trumpet

Desserts: Mini citrus upside-down cake, orange white chocolate posset, matcha chocolate truffle

SPRING

To celebrate the anticipation and joy of spring, LUUM leaned into a playful chartreuse green and soft citrusy orange. Minne Floral Co. incorporated blooms from local growers and her own garden, such as the freshly bloomed chives that brought a delicate purple hue to the tableau. Crisp veggies such as asparagus and peas were nestled alongside a vernal floral mix of colorful pansies as well as ranunculus, lilacs, bearded irises, Icelandic poppies and viburnum.

When we let seasonality and color lead the menu, we open the door to more thoughtful, expressive and memorable dishes.
—Annie Pennings Edmond, Chowgirls Catering

SPRING FEAST

Spring salad of pea shoots, fresh snap peas, mint, spinach and chives

Pesto pasta & peas

Sunflower-crusted bone-in rack of lamb

Roasted sweet potato

Organic vegetable platter with asparagus fennel, carrots, mushrooms, snap peas and broccolini

Rhubarb tartlet and mint shortbread cookies