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Yin-Yin Hung & Erhhung Yuan wanted to create an ambiance that reflected their lifestyle – rustic, with lots of natural elements, while equally artistic and elegant.
June 20, 2004
Los Altos, California
100 Guests
Since moving to California five years ago, I have been an outdoor junkie who insists on spending weekends relishing the splendors of mountain scenery. So it was over Thanksgiving 2001 when my efforts as a volunteer trip leader for the Stanford Outing Club culminated in the meeting of my wife-to-be during an adventure through Death Valley.
After hitting it off on the trip, Yin-Yin and I began dating. We exchanged stories about our childhoods in Taiwan, our love for the outdoors and the arts, and the things I’d learned since becoming a vegan twelve years earlier. A few weeks into our courtship, I realized that Yin-Yin had been secretly getting a crash course in veganism on the web. So when she enthusiastically attended a vegetarian cooking class that I co-taught, I felt I had found a life partner who genuinely understood and appreciated my ethical decision.
Two years later, Yin-Yin and I got engaged on the ski slopes of Lake Tahoe and made it official at San Francisco City Hall. But because only a few friends and family members were present at the time, and she knew that I’ve always dreamed of hosting an all-vegan reception, we set about planning a full wedding ceremony and reception for the following year.
It was important to us that the ambiance of our venue reflect our lifestyle: rustic with lots of natural elements while equally artistic and elegant. After searching around and beyond the Bay Area, we found the perfect setting just minutes from our home. The Los Altos History Museum, built on a former apricot orchard, had a spacious courtyard surrounded by blooming gardens, oak trees, picnic tables, and even some historical farm equipment. The figurines of three California quails atop the museum became our mascot for the event.
A graphic designer by trade, Yin-Yin was eager to design and handcraft a truly memorable invitation. By using beautiful hemp lace paper and gluing on skeletal leaves and then tying all of the pages together with grass threads, our guests received a glimpse of what was to come. Finding a caterer to provide delicious and sophisticated vegan fare was a simple task after hearing countless recommendations for Daily Harvest Catering. We have nothing but praises for chef/owner Ryan Goldsmith and his courteous staff. Looking back on our special day, we wouldn’t change a thing. As for now, we’re perfectly happy savoring the joys of marriage one bite at a time.
Yin-Yin & Erhhung's Menu
Hors d'Oeuvres
Grilled Polenta with Fresh Pesto • Slow-Roasted Tomatoes on Crostini • Baba Ganoush on Pita Chips
Dinner Menu
Vegan Caesar Salad with Herbed Croutons • Tuscan White Bean Soup with Vegetables & Fresh Herbs • Seitan Bourguignon over Fresh Linguine • Exotic Mushrooms in Phyllo Pastry • Green Beans and Potatoes with a Shallot Vinaigrette
Wedding Cake
Three-tiered Chocolate Cake with Lime Frosting & Sliced Almonds • Chocolate Torte topped with Fresh Fruit
Beverages
Lavender Lemonade • Herbal Iced Tea • Sparkling Apple Cider • Red Wine • Champagne
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