Erin Williams & Andrew Page
Hawaii, Big Island
Guests: 28 (Hawaii ceremony and reception), 55 (Illinois reception)
Location: Friend’s backyard
Their story: Although they were friends throughout middle school in a tiny Illinois farming town, it wasn’t until after graduation that Erin and Andrew accidentally ended up on a date when their mutual friends canceled at the last minute. Their mini-golf soirée was an unexpected hit and the couple pursued higher education together, first in Arizona and then in Berkeley, Calif. It was during this time that they started questioning their food choices and eventually became vegan. While still living in Berkeley, Erin and Andrew planned a hiking getaway in the Gulf Islands off the coast of British Columbia. One evening, while sitting by the fire outside their cabin, Andrew surprised Erin with a ring and asked her to marry him. Eight years later, they began the plans for their Hawaiian nuptials.
Sourdough and whole-grain bread with tropical fruit butter spreads
Roasted spaghetti with garlic conﬁt over roasted tomatoes and grilled asparagus
Stir-fried soba noodles with crisp Asian vegetables and seared marinated tofu
Saffron and mushroom risotto with grilled marinated mushrooms
Coconut vegetable curry with tofu and basmati rice
Stuffed zucchini with mushroom duxelle, grilled asparagus, and eggplant roulades
Roasted vegetables and stewed lentils with cauliﬂower, beets, tomatoes, and sautéed spinach
Strawberry vanilla bean shortcake and carrot cake, all topped with vanilla buttercream frosting
For a complete list of caterers, dressmakers, and photographers from each of this year’s wedding couples, visit our 2011 Guide to Vegan Weddings. Want more vegan weddings? Purchase our special wedding issue featuring Erin and Andrew’s vegan wedding! Check out all of our 2011 vegan wedding couples here, 2019 couples here, 2018 couples here, 2017 couples here, our 2016 couples here, our 2014 couples here, and our 2012 couples here!