Vegan MoFo! Day 29: wedding food
I got married this past August and had the opportunity to work with a great caterer to put together a vegan family style menu for our family and friends. The caterer was Season to Taste based out of Cambridge, MA. STT wasn’t a vegan caterer, but a local food caterer with as much enthusiasm for good food as we have. I think the food theme of our wedding came across loud and clear.
The centerpieces were fruit carved to look like flowers inside calabash squash bowls.
Cocktail hour had an heirloom tomato bar with fancy salts and vinegars and oils, manned by the fantastic head chef.
We also had some passed appetizers of watermelon gazpacho in cucumber cups
and polenta cups with a red pepper relish.
We really wanted it to be family style so people interacted with each other over food.
For dinner there was an arugula salad with beets, grilled onions and sherry vinaigrette;
saffron vegetable paella;
and white bean spinach cakes.
We made all the desserts with our friends the days before. My mom thought this was a horrible idea the entire wedding planning process, but we really wanted a way to share something we love together and about each other with everyone at the wedding, which was obviously making and enjoying food with our friends. We made mini cupcakes, mini pies, brownies and cookies.
I didn’t actually end up having any dessert myself, but the desserts got good reviews from everyone I talked to.
I think everything turned out perfectly, but of course no one else would tell me it bombed. It was great, but I hope I never have to do it again!
