Vegan Weddings 2010: Danielle Distefano & Matthew Miller
From multi-tiered cakes to the perfect honeymoon, eight couples share their secrets to throwing an unforgettable celebration.
November 30, 2009
Danielle Distefano & Matthew Miller
New York, NY
Honeymoon: New York City
Words of wisdom: “Be sure to eat as much cake as possible because it will go fast! Try to hire vendors or friends who understand why you want to have a vegan wedding so things will run much smoother.”
Their story: Sometimes first impressions can be misleading. When a mutual friend introduced Danielle and Matt, figuring that their shared veganism would bring them together, the sparks of love were far from a-flyin’. In fact, as Matt recalls it, Danielle wasn’t even particularly amicable. There must have been some smoldering ember there, though, since they stayed in touch and became friends over the years. Their relationship didn’t become romantic until after Danielle had left New York, proving that, yes, absence does sometimes make the heart grow fonder. They reconnected when Matt was touring with his band, and, realizing that they had a shot at the real deal, Danielle moved back to New York to be with him. On a trip to Australia for a friend’s wedding, Matt knelt in front of the sunset (and a camera-toting friend) and asked Danielle to marry him. Luckily for all involved, she said yes.
The wedding: Danielle and Matt held an elegant and eco-friendly ceremony in Central Park’s Boathouse in Manhattan. They considered every detail—from the invitations embedded with wildflower seeds to the custom-made silk-free boutonnieres— ensuring that the ceremony celebrated their commitment to their values as well as each other. Despite some serious wardrobe mishaps beforehand (including the heel of Danielle’s pink Olsen Haus pumps becoming a chew toy for one of their rescued pit bulls and the unforeseen difficulty in finding a non-wool tux), the ceremony and reception were flawless. Danielle and Matt say they owe a lot to their generous family and friends who stepped up so the couple didn’t have to hire any outside vendors. Keeping the festivities fun was key, so they supplied a large photo “Smilebooth” where guests could take pictures against a hand-painted backdrop in their wedding colors. In their final exit, the duo strutted out of the venue with an ’80s-style boombox blasting “Let Me Clear My Throat.”
Shot of cauliflower soup with truffle
Tofu ceviche in cucumber cup
Asparagus wrapped in phyllo dough
Sancho and pumpkin soup topped with fried sancho
Tempura fried stuffed poblano pepper with yellow rice, plantain, scallion & sweet potato on a bed of kale with salsa
Eggplant puree and veggie lasagna
Pastry shell filled with fresh fruits and soy whipped cream
Vanilla bean cake filled with chocolate mousse covered in black fondant
Red velvet groom’s cake with cream cheese frosting
300 chocolate petit-fours cups in an assortment of fillings (hazelnut, mocha, vanilla, raspberry, peanut butter)
Giant chocolate-covered strawberries
For a complete list of caterers, dressmakers, and photographers from each of this year’s wedding couples, visit our 2010 Guide to Vegan Weddings. Want more vegan weddings? Purchase our special wedding issue featuring Danielle and Matt’s vegan wedding! Check out all of our 2010 vegan wedding couples here, 2019 couples here, 2018 couples here, 2017 couples here, our 2016 couples here, our 2014 couples here, our 2012 couples here, and 2011 couples here!