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Sara Kubersky & Tom O’Hagan
April 1, 2006
New York, NY
Guests: 190
Wedding Day Highlights: Every woman throwing a vegan wedding probably wishes she owned a vegan shoe store. As co-owner of Manhattan’s Mooshoes, Sara had an easy time outfitting her wedding party in cruelty-free shoes and accessories. Her ivory vegan shoes were custom-ordered to match her wedding dress, and her husband-to-be, Tom, and his best man wore shoes and belts from her store. Sara and Tom were escorted down the aisle of the Angel Orensanz Foundation Center for the Arts by their 14-year-old dog Haley. While the vows were being exchanged, Haley stood in the middle of the floor enjoying gentle petting by the ring-bearer, Sara’s 4-year-old cousin, Justin. Guests raved about the plant-based feast, and one friend even admitted sneaking three Bananatinis (Banana Spring Roll with “Ice Cream”) while people boogied on the dance floor.
Their Story: Having mutual friends and acquaintances, Sara and Tom’s paths had already crossed several times by the time a well-meaning friend insisted “subtly and not so subtly” that the two would make a great pair. But it took a little nudge from fate to convince them. A chance encounter on Fifth Avenue near Union Square led to their first lunch date, which led, inevitably, to their wedding. The couple honeymooned in Costa Rica, where, Tom says, vegan options were happily plentiful, from rice and beans, to faux sausage and beef, and tasty local veggies.
Hors d’oeuvres
Roasted Corn Fritters
Hearts of Palm Canapés
Wild Mushroom Risotto Cakes
Patty Pan Squash
Vietnamese Snow Rolls
Greek Style Dolmades
Sugar Snap Pea and Mint Chilled Soups
Cucumber, Watermelon and Jicama Gazpacho
Grilled Seitan Chimichurri
Crispy Dumplings
French Fries served in individual cones
Black Bean and Roasted Corn Empanadas
Vegetable Samosas
Appetizers
Stacked Bamboo Steamers with Dim Sum
Pyramid of Assorted Sushi
Spicy Papaya Salad
Grilled Crostini and Bruschetta
Crisp Pizzettes
Crudités
Dinner
Salad of Field Greens in Oriental Noodle Basket
Potato Gnocchi with leeks, wild mushrooms and roasted tomato with Cashew Cheese Sauce
Seitan Piccata with White Wine Caper Sauce with Steamed Vegetable Bundle and Whipped Potatoes
Wedding Cake
Chocolate Devil Food Cake with Vanilla “Buttercream”
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