welcome

“The best thing to hold onto in life is each other."

- AUDREY HEPBURN

You are incredible, amazing, beautiful, kind, patient, and caring souls.
In our lives and businesses, we wear many hats…we are planners, logistical gurus, negotiators, designers, shoulders to lean on, mind readers, coordinators, personal assistants, organizational Jedis…and the list just keeps on going.
Although we all do similar things…we are not the same. Each of our businesses offer the world something special…something unique born from our own personal experiences and styles.
Over the years, as I have grown my business and became more ingrained in this community, I have noticed that we as planners are so busy taking care of others that we rarely ever get to take moments to ourselves to celebrate our accomplishments and the work we love (and live) to do. Knowing this first hand through experience and taking into account that we all live in a world centered around social media where we all ‘know of’ each other…but don't actually ‘know’ each other… the idea of Fête à Detroit was born.
Inspired by old world Parisian salons and the conversations and movements born from them, Fête à Detroit is an event designed for and dedicated to a community of like-minded people who bring love, passion, and beauty to the world through the medium of weddings and events.
Therefore, it is my extreme pleasure to invite you to Fête à Detroit, a wedding planners’ salon. Please join me for cocktails, dinner, lively conversation…and mostly, to raise a glass to each other and toast to another amazing wedding season ahead.

All my love,


A love letter to my fellow planners, 

Ashley

May 9th, 2019
Join me for cocktails at six o’clock in the evening followed by dinner and dessert.

When

The War Memorial
32 Lake Shore Drive
Grosse Pointe Farms, Michigan

Where

Black Tie Optional 

Attire

To begin…
chilled potato leek soup shooter with truffle essence
sear sea scallop with corn puree and pea shoots
crostini of rare tenderloin with pickled onions and blue cheese spuma
caramelized walla walla puff with feta and lavender

First course…
wedge salad of iceberg lettuce, heirloom concasse, maytag blue cheese, and peppered lardons

Main course…
duet of petite filet and jumbo lump crab ‘beignet’
accompanied by hasselback yukon gold potatoes, asparagus, and sauce béarnaise

To end…
chocolate pistachio dome
pistachio mousseline, vanilla sable, almond nougatine, and chocolate mousse


Menu

Thank you!

with love,

Ashley