The intimate nuptials included about 50 to 60 guests, including her fellow Season 15 Cheftestant Carrie Baird. Adrienne looked stunning in a chic wedding dress featuring a plunging V neckline and cutouts on the side.
Of course, Adrienne made sure that the food was next-level with The Big Easy’s most iconic dishes, including a raw bar with gulf oysters, jambalaya, and étouffée. She also had a nod to St. Patrick’s Day with a coffee station offering Baileys and four-leaf clover cakes.
But Adrienne just had to get involved in preparing the cuisine for her big day somehow, so she actually baked her very own wedding cake. “The venue has a great chef. She’s been cooking that food for years. Her two sons are chefs that work in hotels in New Orleans also. And they’re great people,” Adrienne told The Daily Dish prior to the wedding. “Her food is amazing. It’s just like your grandmother or mother’s home cooking, but I’m like, ‘Can I help?’”
Adrienne got engaged shortly after filming this season of Top Chef in Colorado. She and Stephen had already planned to visit some wineries in Willamette Valley, Oregon upon her return. But what Adrienne didn’t know was that Stephen had been planning for months on proposing to her during their getaway. “It was so beautiful and such a surprise. I had no idea,” Adrienne gushed. “Even my family, he didn’t try to get in touch with them until a couple weeks out because he knew that my sister would spoil the surprise. So nobody knew. It was like a complete shock. I mean, we’ve been together for a few years, but it was still a big surprise.”
Adrienne and Stephen, a former lawyer who is the founder and CEO of the executive education company ExecOnline, plan to go on their honeymoon in August to the Maldives and either Thailand or Vietnam.
In addition to getting engaged and married, Adrienne’s life has changed in a couple of other major ways since she earned the runner-up spot in Top Chef Season 15. Adrienne recently moved into a new place with Stephen and started a pop-up series called Sunday Best, which serves up regional southern cuisine in Harlem, New York. “I want to take this time to really nail the cuisine. A pop-up is a great way to do that. You get immediate feedback, you have a smaller audience. I really want to use the pop-up series as a way to develop my cuisine and test it out and get people’s feedback and see the guest experience and kind of hone the overall atmosphere, not just the food but the overall dining experience,” Adrienne told The Daily Dish earlier this month. “And then down the road, look at turning that into a brick-and-mortar restaurant.”
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