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Melinda DeAugustines & Ross Olchvary
September 25, 2005
Stockton, N.J.
70 Guests
Honeymoon: Hawaii
Wedding Day Highlights: With a 200-year-old restored historic mill off the Delaware River as a setting, the ambiance played a starring role in this picturesque autumn wedding. The ceremony took place outside with the mill, scenic river and  autumn trees serving as a backdrop. A jazz trio provided the music. Autumn-themed accessories were handmade by Melinda and her mom, including the invitations, centerpieces, decorations and even guestbook, which was actually decorative paper leaves. As the sous chef at Horizons Café in Philadelphia, it was important to Ross to design a menu that would dazzle the mostly non-veg wedding guests. He and Melinda incorporated favorite foods and flavors with seasonal ingredients to reflect the late September wedding. The result was an elegant vegan Mediterranean menu, prepared by the Horizons’ staff.
Their Story: Ross, a chef and musician, and Melinda, an office manager at an animal hospital, met five years ago through their involvement with a local animal rights group. They were both vegan prior to meeting each other and now have six wonderful animal companions (four cats and two dogs), so there was no doubt in their minds that they would express their compassion for animals and belief in veganism with a completely vegan wedding. Their advice to anyone considering a vegan wedding is to “go with your heart, because this is your day.”
Menu
Hors d'oeuvres
Truffled White Bean Hummus
Green Olive Artichoke Tapenade
Roasted Garlic-Dijon Baked Mushrooms with Pecans and Sage
Herb-Marinated Exotic Olives
Sourdough Bread with Roasted Garlic Herb Oil
Dinner
Arugula with Roasted Beets and Caramelized Pecans in a Balsamic Pear Vinaigrette or Romaine Lettuce with Fresh Tomatoes in a Lemon-Caper Vinaigrette
Roasted Acorn Squash with Wild Rice, Caramelized Leeks and Shiitake Mushrooms with Roasted Tomato-Sage Broth
or Exotic Roasted Vegetable Risotto with Tomato, Fennel and Saffron Sauce or Grilled Portobello Mushroom with Cauliflower-Potato Mash & Rosemary-Red Wine-Braised Shallots
Desserts
Pine Nut-Anise Cookies
Pumpkin Spice Crème Brûlée
Fresh Fruit
Wedding Cake
Chocolate Cake with Mocha Filling and Hazelnut Vegan Buttercream
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