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Hilari Stahler & Chad Miller
September 23, 2006
Whitehall, Penn.
Guests: 125
Wedding Highlights: Ethical, environmental and vegan right down to the homemade communion bread and local wine, this wedding takes the cake—and the cruelty-free party—to a whole new level. Having a traditional ceremony was important to Hilari and Chad, yet they wanted to minimize the impact on the environment a wedding can have. Vegetable-oil-powered cars transported the wedding party, and wind energy was purchased to offset the environmental impact of energy consumed at the church and reception, and of guests driving to get there. The food (of course) was vegan, the bride and bridesmaids’ shoes were vegan, invitations were made from grass clippings, and the photographer delivered the memories in a non-leather album. Mini wind turbines were made by a friend as table favors, and contained a message explaining the environmental benefits of wind energy, as well as providing information on how to convert your home to wind power. Guests were encouraged to reuse these turbines as recipe or picture holders.
Their Story: Hilari and Chad first began dating in high school, when Chad was a senior and Hilari a freshman. When Chad went off to college, they managed to maintain an eight-year long-distance relationship before finally deciding to tie the knot. Together, they’re on a mission to serve as shepherds for the environment and all living creatures. Hilari began in seventh grade with a “save the lobsters” campaign—an anecdote shared at the wedding by her brother, Jared, a vicar, who delivered the wedding sermon to newly inspired friends and family.
Hors d’oeuvres
Belgian Endive stuffed with Roasted Corn and Black Bean Salsa
Crispy Vegetable Dumplings with Soy Ginger Dipping Sauce
Fresh Bruschetta on Crostini
Hummus, Tabbouleh and Baba Ghanoush with Pita Crisps and Fresh Olives
Seasonal Fresh Fruits with Imported Crackers and Wine Biscuits
Appetizers
Mesclun Field Greens with Pears, Raisins, Grapes, Mandarins and Toasted Pine Nuts with Raspberry Vinaigrette
Crusty Breads and Rolls with Infused Olive Oil
Chilled Peach Soup
Dinner
Fresh Vegetable Sushi
Mixed Greens with Citrus Vinaigrette
Cold Sesame Noodles
Rigatoni sautéed with Olive Oil, Garlic and Spinach
Penne with Pesto, Sun Dried Tomatoes and Roasted Peppers
Roasted Autumn Squash with Toasted Walnuts
Stuffed Portobellos with Spinach and Tofu Ricotta
Autumn Roasted Vegetables with Apricot Ginger Drizzle
Falafel Patties with Soy Sour Cream
Three Bean Chili with Bread Bowls
Middle Eastern Lentils and Rice with Caramelized Shallots
Wedding Cake
Apple Cake with Chocolate Frosting
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