St. Pete Beach Community Center
As a couple, they decided to host a totally vegan celebration. The collaboration had amazing results!
Photos by Cassie Peech Photography
Way back in the mid-1990s, we got a request to cater an all vegetarian wedding for a bride and her firefighter fiancé. We were skeptical that we could make everyone happy with so many hearty first responder guests who kept asking "where's the beef?"
We made it through with double and triple portions of pastas and vegetables.
Fast-forward to 2019 when Jamie and Buck approached me about catering an all VEGAN wedding for almost 100 guests. By this time, vegan was much more familiar to our culinary staff. Our buffets and sit down menus already had options for plant based appetizers, side and main dishes.
Our executive chef, Robert (my husband) has always tried to capture mainstream palates through recognizable, hearty menu items. This was a special challenge to make vegan substitutions without altering the texture and taste of his most popular recipes.
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Deep Fried Grit Cakes with Caribbean sauce
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It was a
challenge, but a productive one. We started by including vegan food items in
"client only" group tastings we did prior to Jamie and Buck's
wedding. That way we could test out new preparation methods.
What we didn't expect was that many
of our regular menu clients would request vegan selections for their wedding
day! So to say our challenge was a success speaks for itself.
Stations were created to offer a
"freshly prepared" aspect to the couple's menu. Appetizers were
hand-passed and they selected separate themes to highlight the food. Appetizers
reflected each of the international cuisines that included Asian, Mexican, and
Italian. A salad station complete with imitation bacon bits was also part
of the mix.
Besides
the emphasis on food, Jamie and her mom helped design a dreamy garden look
for the affair at the St. Pete Beach Community Center. The blush and gold combination enriched the already picturesque view of Boca Ciega Bay.
Here are pictures of Jamie and
Buck's wedding day!
Getting Ready was at a nearby hotel. Jamie and Buck chose to first see each other once they arrived at the community center.
Prior to the ceremony, the bridal party got as many formal photos as possible along the shores of Boca Ciega Bay.
Our white pergola was decorated in delicate pink flowers inside a greenery garland.
Fans with the wedding program were handed out to guests, and Jamie's mom outlined the steps with our lanterns and silk greenery.
A violinist provided ceremony music.
Signage was a huge aspect of Jamie and Buck's celebration. They carried out the invitation graphics on everything from signature drink descriptions to the seating chart.
Besides the grit cakes, the hand-passed appetizers included Aricini Rice Balls, Caribbean Crostini, Spring Rolls.
An added accent to the guest tables were hand-made napkin rings (made by the bride and her mom) around our blush pink napkins.
Their florist provided loose flowers and petals for our guest table centerpieces.
The toss away bouquet was simply set on the sweetheart table.
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| Toast to the bride and groom. |
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| The Mexican Station featured made to order Fajitas with seasoned vegetables and lots of toppings and rice. |
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| An Italian station offered two types of pasta including one with Marinara and another with vegan Brushetta-Pesto. Steamed green beans with potatoes were also served here. |
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| Vegetable Stir Fry was the main feature at the Asian Station. It was finished with rice noodles and lots of toppings with Broccoli Slaw. |
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| And not to be forgotten was a Salad Station with three different greens, an assortment of toppings, and four dressings. |
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| Mini vegan cupcakes rounded out the food for the evening. |
Thank you Jamie and Buck for allowing us to be a part of your wedding day!
Planning, Design, Coordination, and Catering: Catering By Robert / Event Concepts . FL
Photography: Cassie Peach and Company
Room Décor and Chiavari Chair Rental: Gabro Events
