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planning tips Torta Azteca: blue corn polenta layered with sauce of seared onion, chilies, bell pepper, garlic, cilantro, queso fresco Vegetarian (or vegan) taco bar with seared vegetables, strips of Field Roast burgers, condiments & guacamole Black beans with mango, tomato, organic corn, avocado, lime, cilantro Coconut pineapple fried rice with garlic, green onion, toasted cashews Red, white & green salad with spinach, red cabbage, jicama, avocado Painted Desert coleslaw: finely shredded cabbage and veggies in a lime marinade Peruvian vegetable salad with baby vegetables, eggs, olives and thinly sliced vegan ham

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Our menus span the globe and are prepared with love and expertise from local, organic ingredients. They are custom-tailored to fit our clients’ budget and needs. So whatever menu you choose, follow your heart. It’s your special day, and your guests will be delighted to find out how delicious and satisfying a vegetarian meal can be. And you and your Sweetheart can stay true to what you love – bon appétit! Chef Margaret Riesen brings her love of healthy, delicious food from her native Switzerland, where she was raised among people who grew much of their own food. A long-time vegetarian, Riesen taught cooking

classes through Santa Barbara Community College for many years. She has a degree in biology and believes that a plant-based diet is our best bet for staying healthy and fit into our elder years. She is a published author and wrote a food column for Malibu Monthly Magazine. Margaret Riesen, Owner The Vegetarian Gourmet Elegant Catering for All Occasions Located in the San Francisco Bay Area 510-865-2935

www.vegetariangourmetcatering.com

VEGETARIAN Portrait by Nancy Rothstein Photography

caterer Photo by Ananda Shorey of Bliss Photography

gayweddingsmag.com / GWM 63

Gay Weddings & Marriage Magazine Summer 2016  

Gay Weddings and Marriage Magazine goes beyond wedding day tips to address the needs of LGBTQ families and marriage. Advice from wedding coo...

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