(Closed) [Vegetarian/Vegan Bees] I need your help!

posted 5 years ago in Food
Post # 3
Member
1360 posts
Bumble bee

I’m having a similar issue, but we’re probably going with a vegan caterer and find a venue without an exclusivity contract.

I think it depends on whether you want vegetarian or vegan. Many people don’t know what vegan really means, so one Bee posted about going to her tasting and having everything served with cheese. But I can’t imagine a venue that wouldn’t be able to offer vegetarian meals.

You really just need to talk to the venues. Some may think you’re nuts, but most will at least try to be accomodating. I mean, it’s way cheaper for them to not serve meat, yet they’ll most likely charge the normal price, so they have an incentive. The issue for me was that vegan meals made by chefs who aren’t familiar with it are often bland. So you need to go to tastings, be ready to criticise and work with them, etc… It was too complicated for me, hence the caterer. For me, the food is more important than the venue, so I don’t mind giving up my #1 venue to be able to provide delicious vegan food.

Post # 4
Member
7904 posts
Bumble Beekeeper
  • Wedding: March 2012 - Pelican Grand Beach Resort

We had our wedding and reception at a hotel and we needed a vagan meal choice (DH is pescatarian, I’m a vegetarian, and my brother is vegan, and we have a few friends who are pescatarian and some others that go back and forth between vegetarian and flexitarian). The hotel put together a lovely vegan option. They also made the salad available vegan and the appetizer. 3 of the 7 passed hors d’ouevres were vegetarian (one of which I think was vegan… hard to remember now). It was all excellent.

Down where I got married, there’s a vegan restaurant (Sublime) that is really nice and I know a lot of people have their vegan receptions there. Is there an option like that in your area?

Post # 7
Member
1360 posts
Bumble bee

@syledwithakiss:  For a venue, you may have most luck asking around people you know or on the Bee. I almost gave up because I couldn’t find one without an exclusivity contract, but someone on the Bee suggested three venues in my area that seem perfect! But many of these don’t have websites so it’s hard to find them with online searches. And it will end up probably being cheaper. One I’m particularly interested in is a historical venue owned by the municipal government; these are mostly way cheaper than privately owned venues, but they are not really advertised for some reason.

Good luck πŸ™‚

Post # 8
Member
850 posts
Busy bee
  • Wedding: June 2013

We’re vegetarians (along with several of my relative and my FILs) and food was our top priority. We actually selected the caterer first and then made sure they could work at the venue of our choice. The caterers we chose own a restaurant and butcher shop, and if asked, many people in town would say they specialize in meat, but really what they specialize in is farm-to-table, seasonal food. Since our wedding is in June and produce is AMAZING at that time of year, we’re having a vegetable-focused, family-style meal, with only about 3 meat options (we could easily go without it and we might). We won’t finalize the menu until about 1 week before the wedding, since we want to pick whatever is best at the market at that time. This is what we’ve discussed as possibilities so far, with our “meat-loving” caterer: 

 

Passed or buffet appetizers for cocktail hour: spicy green pesto or smoked whitefish crostini and entils, garlic herb vinaigrette dressing wrapped in steamed chard

 

Placed on tables as guests sit, so they have something to munch on during welcome speeches: homemade pretzels, special WI cheese, mustard

 

Dinner: barley risotto with assorted grilled mushrooms, onion, pecorino & asparagus, chicken breast roulade stuffed with pine nuts, swiss chard & farmstead artisinal cheese or skirt steak with chimmichurri, grilled scallions

 

Sides: roasted spring carrots with mint, butter, honey and salad with shaved kale, toasted hazelnuts & ricotta salata

 

Kids: Mac n cheese

 

Dessert: assorted fruit pies: strawberry / rhubarb / cherry / mixed berry

 

I should mention that we also did a tasting with another caterer, a steakhouse actually, and they came up with an awesome vegetarian menu focused on Italian dishes. I think if you tell the caterer you want a vegetarian meal that is seasonal and sticks to a specific type of cuisine (Indian, Thai, Italian) that is known for amazing vegetable dishes, no one will miss the meat!

 

Post # 9
Member
7904 posts
Bumble Beekeeper
  • Wedding: March 2012 - Pelican Grand Beach Resort

@syledwithakiss: We had a cruidte with cheeses, breads, crackers, fruit, and veggies and then passed (vegetarian) were Belgian endive with Boursin cheese mousse (vegetarian) and walnuts and grilled veggie kabobs (vegan). The other hors d’ouevres had meat.

Our appetizer was a tropical fruit salad served in half a pinapple cored out.

Our salad had romaine, iceburg, tomatoes, gorgonzola, bacon, onions and bell peppers with champagne vinagrette. The dressing was vegan already and the cheese and bacon were left off of the salads for those who ordered the vegetarian entree.

The veggie dinner option was a grilled veggie stack over calypso rice. Here’s a picture form the tasting. I don’t have one from the actual wedding.

Post # 11
Member
66 posts
Worker bee
  • Wedding: October 2012

At our wedding we had some meat dishes but most were vegetarian. we had so many people with different dietry requirements – vegan, vegetarian, gluten-free, daily-free, no spice, no mushrooms, halal and kosher that we decided to go for family style serving.

 

We chose 1 meat dish, 1 chicken dish, 1 fish dish, 1 vegan, 1 vegetarian and salad/potatoes/veggies all placed at the tables in serving dishes so people could help themselves. it was a huge hit and people could have whatever and however much they wanted and still much more formal than a buffet.

 

Our canapes were all vegetarian/vegan.

 

When we talked to the caterers, their ideas were pretty dull, we went to the meeting after doing some research so we were able to offer alternatives and they told us if they were able to cook them or not. They were pretty open to this and i found that the biggest obstacle is their lack of imagination, if you tell them what else they could cook, they are happy to oblige.

 

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