Weeks of preparation went into Jill and Zac’s wedding dinner. It was a special occasion being both animal and planet friendly. The menu consisted of vegan options, containing no meat, eggs or dairy products. Vegans use protein substitutes such as tofu, beans, and lentils in their diet.

The buffet highlighted the life philosophy of the bridal couple. The wedding reception was set in a tent with an amazing backdrop of a lovely lake in the backyard of a private home.

The reception began with a refreshing beverage bar, including strawberry lemonade, fruit tea, and sweetened iced tea.

Our staff passed trays of tomato bruschetta, grilled tofu kebobs with a sesame glaze, and cucumber rounds with white bean hummus and capers.

The dinner buffet included a variety of fruits, vegetables and pastas. We received great praise for our grilled vegetable kebobs over orzo pilaf. The customized penne pasta with fresh vegetable marinara and vegan mozzarella was a hit. Most guests could not tell that the mozzarella was not a dairy product. The oriental salad was full of fresh veggies with toasted peanuts and rice noodles.

Most people think that vegan food lacks taste, but the key is to use proper preparation and seasoning. For example, the tofu kebobs are cooked twice to give proper carmelization and to improve texture.

We loved working with Jill’s event coordinator, Susan Poteet. Our chef enjoyed creating the menu for this reception and looked upon the challenge as fun. In fact, we have added a complete vegan and vegetarian section to our menu. Below is an excerpt from a wonderful letter of recommendation from Mari Wussow, the mother of the bride.

“From the beginning, you were not only willing, but enthusiastic. Your suggestions, time, research, quick availability to answer questions, willingness to listen, and the time you dedicated to our planning meetings were very professional.

We had guests from 19 states that enjoyed the fruits of your labor, none of whom had ever experienced a vegetarian (let alone a vegan) reception prior.

Susan Poteet, our planner/coordinator, mentioned on numerous occasions during the months prior to the event the ease of working with you and your staff.

On the wedding day, many of our dear meat-eating friends, and men who can’t fathom a meal without meat, were well satisfied!

Our thanks to you for a memory-making presentation and deliciously unique array of dishes; and our gratitude to you and your staff for your part in putting the happy smiles on the faces of the bride and groom!”