Vegan Wedding Countdown ~ Part II
We are just 4 months away from Andrea & Daniel’s all-vegan wedding to take place this September at The Villa at Mountain Lakes.
When I first spoke with Andrea, she explained that she'd been searching for a sophisticated wedding venue in NJ that could provide elegant all-vegan catering for a very, very long time without any luck. When Andrea discovered and fell in love with The Villa at Mountain Lakes she asked me about possible vegan catering options fearing that she would not be able to find the perfect match, yet again. I was not going to let that happen!
At Frungillo Caterers we are dedicated to customizing our menus and making our clients’ dreams come true. A few years ago my colleague Amy Vecchione hosted an all-vegetarian wedding at The Oakeside Mansion and we were always interested in hosting all-vegan events as well. I told her I would do everything and anything possible to make her wedding a reality.
I immediately reached out to Chef Mark Rasmussen, a renowned vegan chef, consultant, cookbook author and entrepreneur. He's currently executive chef and consultant for Subia’s Organic Café and Market in Jersey City and the author of “Veggie Works Vegan Cookbook” (2001)
Chef Rasmussen agreed to consult with Frungillo Caterers to craft an extraordinary vegan wedding menu that would impress the Bride, Groom and all of the guests (most of whom are actually not vegan). When Andrea met with me and Chef Rasmussen for an initial tasting she was totally “WOWED.” Andrea (a vegetarian her entire life and a vegan since college) could not believe that the savory filet mignon and juicy skewered chicken entrées were not real meat. She absolutely loved the variety of dishes, excellent textures and flavors, and fancy presentation…and booked her wedding at The Villa.
Chef Rasmussen and I were thrilled to make Andrea happy. Andrea offers great inspiration for being true to yourself and following your dreams. We are eagerly anticipating her special day!