http://madfermentationist.blogspot.com/2007/09/bourbon-brett-cherry-dark-belgian.html
https://www.homebrewtalk.com/showthread.php?t=50418
I think doing an all Brett beer would be good, but don't be disappointed if it doesn't come out how you expect. Listen to the basicbrewingradio.com segment on offbeat yeast( the second part ) to see how Brett reacts to pitching rates, aeration, temps, etc. From my limited experience doing these, Brett is very different from 'normal' yeast. It ferments well, but the flavors are more impacted by how you handle it. The guys on the babblebelt advocate growing BIG starters before using Brett in a solo ferment. As Iordz mentioned you may want to not oxygenate so you get more Brett character. Basically what I'm saying is that its not 'fall off a log' easy to get a great Brett beer your first try. IMHO.
The links above used a couple Brett strains, but you could easily just use Brett B. I had Mike's and it is one of the best beers I've had. I'm brewing it now, and will be using sweet and sour cherries. His beer only used sweet, which you can buy frozen in the grocery store.
I think it'd be great if you did an all Brett beer, to add your own experiences to the pool. Then we'd all grow in our knowledge of what the best techniques for brewing these beers are. But it may not come out like you expect, but at least then you/we'd know not to do x-y-z like you did, and to try other methods. Good luck, whichever way you go I'm excited you're trying this!