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So, I got hitched in May to my boyfriend of 10 years. And yeah, I did the food for our (teeny tiny) party. There's so much credit to give out, so let's dive right in.

First, all of these seriously dreamy photos were taken by the totally fabulous Leah Moyers. She improved our wedding day in so many ways, and has made my food look better than it will ever look again. Despite knowing that we devoted a significant chunk of our wedding day's relatively modest budget to her services, I still feel like I owe her so many extra thanks. Also, hey, she's vegan.

Quickly, though this isn't something I normally talk about on MSV, my hair was done by my regular stylist, Emily, who is also vegan, and works at Geo Hair Lab (they do not use products tested on animals or containing animal products). I did my own makeup with Tarte products.

Okay, now for the food! I got tons of support from friends:

My pal Caitlin is responsible for all the stunning calligraphy you see (in addition to being on assist all evening, ferrying food up and down the staircase). Her work elevated the food presentation dramatically.

Friends Casey and Elaine ran the beverages like bosses, including hauling in lovely glassware (and so much more). Elaine—hospitality and ice cream master—also put together the table decor and basically acted as my day-of coordinator. All the great plating, arranging, and everything everything everything was directed by Elaine, and I'll never be able to repay her dedication to putting together a killer party.

This shot demonstrates just how thoughtful my friends were in providing stemware. And also what public speaking is like for me.

This shot demonstrates just how thoughtful my friends were in providing stemware. And also what public speaking is like for me.

I can't begin to list all the credit that's due these folks and others, so just know they totally ran the show, and I had very little to do with any of it once the food was made. Even with the party as small as it was (about three dozen total), this was easily the largest crowd I'd ever cooked for, and I couldn't have done it alone. All I had to do was make the almond pâté tower, the sandwiches, the pickled green beans, and the four desserts. Got them to the church on time, so to speak, and sighed while everyone else took over. I'm a lucky lady.

Pals working while I celebrate

Pals working while I celebrate

Additionally, we asked for volunteers among our guests to pick up food and bring it in to the party (our party was extremely intimate—only the people who love us very best in the world were there, the kind of folks you don't mind asking to stop and bring in some taro chips, if they don't mind). So anything marked store-bought in the menu was generously provided by guests so I had several less things to handle.

And now, the menu:

Hors D'oeuvres Buffet                                                                                                

  • Almond pâté tower (four-tier):                                                                                               
    • top tier: red wine-fig jam marbled (app. 3")                                                                                    
    • third tier: peppercorn-crusted (app. 4")                                                                                            
    • second tier: smoked tea (6")                                                                                
    • bottom tier: lemon zest and herbes de Provence (9")
  • Assorted Crackers (store-bought)                                                                                                
  • Mixed nuts (store-bought)                                                                                                
  • Fresh fruit (from Tomato Head catering)                                                                                         
  • Dried fruit (store-bought)                                                                                                
  • Mixed olives (store-bought)                                                                                                
  • Spiced balsamic pickled green beans                                                                                              
  • Taro chips (store-bought)                                                                                                
  • Greek green salad (from Tomato Head catering)                                                                              
  • Spring potato salad (from Whole Foods catering)                                                                           
  • Buffalo (vegan) meatball sandwiches                                                                                               
  • Smoked-tofu bánh mì                                                                                              
  • Marinated veg & chickpea-salad sandwiches (a variation on this)                                                                                               

Dessert Buffet                                                                                                
                                                                                                

Drinks

  • Cucumber-lime agua fresca (plus another agua)
  • Cocktail: 212 (gin, Aperol, grapefruit juice) topped with ginger beer (and garnished with lemongrass straws—Elaine's seriously gorgeous finishing touch)
  • Coffee from K Brew (they substituted almond milk for the creamer in their catering packs for me easy peasy)
  • beers, wines, cava, water

And, finally, the moment we've all been waiting for, the food photography:

Phew. And <3.

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