Vegan Wedding Weekend (Part 2)

Party Thyme!

The Wedding of Ken & Daisy
Part 2: The wedding
5/26/18

If you missed Part 1, click here: “Vegan Wedding Weekend (Part 1)”
This is Part 2, and it’s all about the wedding!

THE BRIDE – DAISY

Daisy

THE GROOM – KEN

Ken

THE DOGS

The dogs & Todd

COCKTAIL HOUR – THE EDMONDS YACHT CLUB

Eric

Elisa

Todd eating popcorn

Flamingo glasses – May 26, 2018

THE CEREMONY
I loved their unique and fun entrance!

Vows

Kiss

THE VEGAN MENU
Created by Plum Bistro (Seattle, WA)

(I accidentally started eating before remembering that I wanted to photograph the food!)

Plant based crab cake with cajun remoulade sauce & black-eyed pea relish AND roasted yam & quinoa salad (spring mix, almond slivers, dried cranberries, pears, lemon vinaigrette)

Garlic ginger cauliflower bites with black sesame seeds, green onions & chili flakes

Cuban Black Beauty (cumin spiced grilled tofu with black bean puree)

Fried avocado

Sweet Potato Gnocchi (broccoli rabe, wild mushrooms, garlic sage & white wine butter sauce)

Mac N Yease

STEPPING OUTSIDE

Eric blowing bubbles – May 26, 2018

Running off some energy

This is what happens when you want a nice picture taken of yourself but you have a 3 year old running around…

Family picture – May 26, 2018

Cute!

Wedding flowers

THE CAKE

Left side: Chocolate Hazelnut cake (gf)
Right side: Lemon & chocolate cake, berries, yuzu and dark chocolate ganache

Lemon & chocolate cake by Dionne H.

THE DANCE

Newlyweds!

WALKING BACK TO THE HOTEL

Walking back to the hotel

Locking eyes

SUNDAY, MAY 27

We found a great coffee shop before leaving the city of Edmonds: Walnut Street Coffee. They had Mighty-O (vegan) donuts and vegan cookies! Todd only tried a bite of each, which meant more for me!