The Chef: Aurelia
The Menu: We should really say "menus," as the dishes of today's lunch were inspired by two of the wedding menus from our 2008 wedding feature in the May+June issue, which hits newsstands today! Our culinary compilation was comprised of southern-inspired fried "chicken" with barbecue sauce from Amanda Moeckel and JC Callender's menu, and from the wedding of Sharon Troy and Tim Moore we enjoyed pasta primavera with sage oil and a salad of baby greens with candied pecans, pears, and Balsamic vinegar. Most of us here at VN are unwed, but if it meant we got to eat like this, we might consider matrimony!
The Goods: We had a slew of special guests who were able to come together and celebrate vegan weddings with us today at the VNHQ. The two couples whose menus we recreated live in the area and joined us for an extremely sunny afternoon. Here they are, in all their happily married glory:
Of course, no wedding-themed celebration would be complete without a cake, right? (Well, no wedding celebration that we'd want to go to, anyway.) Thanks to the generous nature of super-star vegan baker Hannah Tai, we had an amazingly beautiful chai- and almond-flavored wedding cake. There's no way to properly describe just how lovely this creation was, so instead here's a picture, complete with the benevolent baker:
Today may go down in history as the fanciest VegNews lunch of all time. Thanks so much to our beautiful guests for coming and congratulations again to all our couples!