I’ll be honest, wedding blogger though I am, I would have never have dreamt of a vegetable themed wedding. But these vegetarian lovers did. And I’m here to be the first to tell you that it is amazing. Almond Leaf Studios captured brussel sprouts in boutonnieres, asparagus in bouquets, and a vegan carrot cake, all of which are prettier than you could ever imagine!
From the lovely bride… We envisioned a weekend that enabled us to spend quality time with as many family and friends that made the trek up to Traverse City. Our wedding day was designed to be an accurate representation of who we are individually and our relationship. Being vegan/vegetarian’s and having a father of the bride who is an avid gardener, vegetables play a critical ingredient in our daily lives. Homegrown vegetables from our father’s garden were used to create a brilliant variety of centerpieces unique to each table. This was carried over into our boutonnieres, corsages, and wedding bouquets, which were made with Brussels sprout heads and green beans. Not to mention that we had bell peppers at the end of our guests seats for the ceremony!
Along with our tie to vegetables we had a sentimental wedding ceremony. Being from Michigan and California we wanted to represent both the Great Lakes and the Pacific Ocean. We thought the best way to do this would be to mix fresh water from Lake Michigan with salt water from the Pacific Ocean. Our unity water was poured over Michigan’s state stone, the Petoskey stone.
In lieu of wedding favors of our guests we made a donation to a charity very near and dear to our hearts, Crohn’s & Colitis Foundation of America. Both my father and I suffer from Crohn’s disease, a chronic inflammatory disease of the intestines. This year marks six years of my diagnosis and my father was diagnosed six months before our wedding. The day of our wedding was his last official dosage of steroid before starting his maintenance medication. We will fight to the end for a cure!
Our most memorable moment was seeing our beautiful guests all seated together during our ceremony underneath the lakeside trees. The ceremony was beautiful, the lighting was perfect, the messages read were unique and the love was bountiful.
Our first dance song was River by Emile Sande; a great British artist whom we both fell in love with during the months leading up to our wedding. Her song, River sends a great message about genuine relationships and standing behind one another.
Our guests were treated with a great variety of locally sourced fare from the Old Mission Peninsula. The entree choices ranged from grilled Filet Mignon with red wine veal reduction, pan seared salmon with capers, tomatoes and lemon beurre blanc, pan roasted slow cooked chicken breast with morel chicken jus, and a special vegan option all prepared onsite by Chef Paul Olson (also the bride’s late maternal grandfather’s name). For dessert we served a variety of pies including cherry crumb, Dutch apple, peach crumble, very berry, and strawberry rhubarb from the Cherry Street Market along with a delicious vegan carrot cake from Robin Smith’s Cakes. Our evening snack included an outdoor s’more bar for guests to roast delicious treats by the fire!
There were a lot of DIY touches in the ceremony and reception. Our sister, Jen Bannister designed all of our paper goods (i.e. wedding invites, programs, drinks menus, seating cart, name cards etc.) All of our outside wooden signs were designed and built by our parents. In the reception hall our generous parents created the windowpane with our deceased family members, the burlap table runners, and the cake/pie sticks, and s’more sticks. Instead of a guest book we created a personalized calendar for our guests to write a message on their birthdate. We had endless number of DIY projects that made our day “us”!
Photography: Almond Leaf Studios | Dress: Angelina Faccenda By Mori Lee | Florist: Marla Courtney Wood | Cake: Robin Smith | Ceremony Venue: Bowers Harbor Estates, Peninsula Room | Reception Venue: Bowers Harbor Estates, Peninsula Room | Shoes: J.Renee | Hair: Stefanie Younts & Lindsay Hinshaw | DJ: Harbor View Entertainment | Officiant: Tricia Frey | Makeup: Kristyn Noelle | Pies: Cherry Street Market