And they dined happily ever after - planning a vegetarian wedding dinner - includes recipes, a sample menu and a list of resources

Vegetarian Times, Feb, 1997 by Jennifer L. Viegas

When Cinderella met Prince Charming, it was a foregone conclusion that they would live happily ever after. In sharp contrast, I remember the lament of an engaged friend of mine as she hastily flipped through a telephone book-sized wedding guide, "No wonder fairy-tale characters are so happy. None of them ever had to cater a wedding dinner."

Though a fairy godmother could come in handy during moments like these, all it takes is a bit of providence and, perhaps, knowing a fabulous caterer.

Hilary Bluestein Lyons, a Vegetarian Times reader and a vegetarian for more than 14 years, had both when she began planning for her wedding. She and her fiance, Patrick, often enjoyed dining at Ironwood Terraces, a Tucson, Ariz., restaurant. Several months before the wedding, they contacted the restaurant and inquired if a wedding dinner could be arranged for them. "The requirements were that it must be vegetarian, contain some dairy, be alcohol-free and be filling enough to satisfy family and friends who were used to eating meat," Lyons says.

Patrick Fahey, executive chef at Keaton's & Co. Catering and Ironwood Restaurants, agreed to take them on as clients. After a few meetings, he created a menu plan. Because alcohol was included in some recipes, this plan was rejected. He went back to drawing board and designed another menu. The second time proved to be the charm, as this menu pleased everyone.

Based upon advice provided by a couple of experts, Rick Jones, general manager of Greens Restaurant in San Francisco, and Wynelle Stein, a member of the Moosewood Collective at Moosewood Restaurant in Ithaca, N.Y., this example illustrates three good points to keep in mind when working with a caterer. First, choose a caterer with you are somewhat familiar. "It is best to experience the caterer food beforehand," says Jones, "by either having been to their restaurant or one of their events."

Second, be dear with caterers what your needs, tastes and limitations are. Stein says, "The caterer and client should start with lists of possible menu items that are cost-effective. Have sample ideas to work with in order that the caterer may guide you through the menu's design."

Third, a caterer should also respond to any questions or comments you have. "You need to be able to trust your caterer," says Jones. "A company should return phone calls on time and follow through with plans. Make sure that the communication process works."

Similar advice applies if you decide to prepare your wedding dinner. Start with a realistic budget, a good menu plan and appropriate cooking equipment. Helpful books include Vegetarian Times Vegetarian Entertaining (Macmillian, 1996) that showcases a wedding menu and recipes as well as Moosewood Restaurant Cooks for a Crowd that features measurements already calculated to serve 24 or more guests. Depending on the size of your party, the recipes can easily be halved or doubled.

Try to choose dishes that can be prepared in advance. Caterers use a team of workers and a multitude of ovens and stoves to assemble meals quickly. Unless you have a similar kitchen setup and an army of helpful friends and family members, cook within a reasonably paced time schedule.

Whether you decide to prepare your wedding dinner or work with a professional, for better or worse, it is a meal that you and your guests will remember for years to come. With the right planning and assistance, you can customize a dinner menu to suit everyone involved. A fairytale ending is not so out of reach after all.

Use the following sample wedding dinner recipes as the starting point to build your own personalized wedding dinner menu. Each recipe makes 24 servings. Greens Restaurant dishes were adapted from recipes in Fields of Greens by Annie Somerville (Bantam Doubleday Dell Publishing, 1993). Moosewood Restaurant dishes were adapted from recipes in Moosewood Restaurant Cooks for a Crowd by the Moosewood Collective/Vegetable Kingdom Inc. (John Wiley & Sons Inc., 1996).

Greens' Eggplant

"Caviar"

This delectable roasted eggplant and garlic dish gets better as the flavors develop, so let it sit for an hour or two before serving. It can even be made a day or two in advance, though it may need a splash of vinegar or a touch of salt to refresh it. Serve at room temperature with crusty French bread and salty black olives.

12 eggplants (about 12 lbs.)

1 cup plus 2 Tbs. extra-virgin

olive oil

36 garlic cloves (about 2 1/2 heads),

unpeeled

12 sun-dried tomatoes packed in oil,

drained and finely chopped

1/4 cup balsamic vinegar

1/4 cup red wine vinegar

1 Tbs. plus 1 1/2 tsp. salt

1 Tbs. freshly ground black pepper

1/4 cup plus 2 Tbs. coarsely chopped

Italian parsley

Preheat oven to 375 degrees. Cut eggplants in half lengthwise; brush cut sides with oil. Place on baking sheets, cut side down. Place garlic on baking sheets with eggplant; brush lightly with oil. Bake until eggplant is tender and garlic is soft, about 35 minutes. Set eggplant in colander to drain. When cool, peel away skin. Squeeze roasted garlic from skin and chop.