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Vegan Weddings 2013 (DeAnna Domino & Jeffrey Sierputowski)

A Christmas party, a concert, and two cats helped bring this blossoming romance to fruition.

DeAnna Domino & Jeffrey Sierputowski

Guests: 120
Location: Akron, OH
Date: September 22, 2012
Budget: $15,000

Their Story: It took not one, but two chance encounters for DeAnna and Jeff to fall for each other. They first met at a Christmas party when mutual friends introduced them, but it wasn’t until a few months later, when they both turned up for a show at the Beachland Ballroom, that they realized they had something special. Jeff happened to turn around, they instantly recognized each other, and the pair spent the rest of the evening making each other laugh. Their relationship soon got serious, though—the couple went vegan together and love that they can support each other in making decisions for what they buy, where they travel, and even how they take care of their two cats, Ruthie and Tofu.

The Big Day: The reception was a scene straight out of Midnight in Paris, fit for F. Scott and Zelda Fitzgerald. The photo stylist included details such as seltzer bottles, vintage china, and bentwood chairs, and chose a blush and champagne art deco-inspired dress with metallic sequins and beading. Their cake topper was practically a family heirloom—it’s been used in every wedding in Jeff’s family since his grandparents’ in the 1940s. After the outdoor ceremony, the reception moved to a barn where DJ Kishka kept the party going—and the dance floor packed with people, young and old alike—by spinning vinyl records and playing polka tunes on his accordion.

The Menu 

Cocktail Hour
Homemade Pickle Bar
Dill Stuffed Cucumbers with Cream Cheese and Dill
Beet Bruschetta

Buffet Entrée
Potato and Onion Pierogies
Stuffed Cabbage Rolls with Wild Rice, White Beans, and Tomato Sauce
Tofurky Kielbasa and Sauerkraut
Roasted Seasonal Root Vegetables
Vegan Chik’n Nuggets (for the kids)
Mashed Potatoes
Fresh Baked Bread

Cake
Three-Layered Almond Cake with Buttercream Frosting, Pineapple and Apricot preserves, and Coconut

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