ABC Member Planner: Frank J. Andonoplas, MBC™, Frank Event Design, www.frankeventdesign.com, frank@frankeventdesign.com.

Photographer: Riverbend Studios.

Non-member businesses involved: The Drake Hotel (venue), Kehoe Designs (florist), Frost (lighting/décor), BBJ Linen, Tablescapes (rentals), Chris Sarlas Orchestra, Agnes Russo (artist), Swedish Bakery (cake), Artopolis Greek Café (Greek sweets), Metropolitan Limousine, Classic Wedding Cars, Wedding Day Cinema (videography).

The couple: Stephanie and Danny wanted their wedding to be unlike any to which their guests had ever been invited. Using that desire, I wanted to create an experience for everyone, not just a wedding, so I used the couple’s style to detail the day.

Wedding date: Oct. 12, 2013.

Inspiration: Traditional with a twist was the inspiration. I used layered textures and unique details that guests likely never experienced. Stephanie wanted to “bring back the sequin,” so this detail was interwoven throughout the décor as well.

Color palette: Eggplant and gold were the base colors, complemented with touches of bright pinks.

Budget: $250,000.

Guest count: 278.

Most unique design element: The cake. Stephanie had wanted a fountain in her cake since she saw them at weddings as child. She wanted a very traditional buttercream cake with lots of old-fashioned icing details. Fondant was not used.

Biggest challenge: This was my second experience with a cake fountain; I did only one other early in my career. The biggest challenge involved putting the electric fountain in a towering cake and having it in the center of the room without cords showing. (Yes, I did it.)

Hindsight: I would rethink the installation of the chair treatments. They were sagging by the end of the reception. It looked great, but gravity beat me.

Favorite details: The level of unique details on this wedding were in the dozens, but my favorites were: We flew in Los Angeles-area artist Agnes Russo to capture the reception in an oil painting that evolved over the course of the evening. Guests loved to watch the progress. We also created a sweet-and-savory lounge instead of the standard sweet table and late-night snack. It included an old-fashioned candy store, complete with soda fountain.