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The boho seating area provided a space for guests to relax which was ready to be transformed for the nighttime celebrations. Guests found their seats for dinner via the 600 year old oak tree that held wicker mirror with calligraphy names via hand dyed ribbons. A tree trunk provided the foundation for the cheese cake by Grape and Fig with fruit garnishes for the cake cutting moment. The finale to the day was a bespoke cut curved table that worked with the shape of the forest pathway where 30 mixed rattan shades hung above for a magical setting that could be seen twinkling through the trees. The table was decorated with stone candelabra and tall taper candles with a rustic rattan table settings complete with artichoke from the local farm. Outdoor candles placed around the woodland provided a twinkling backdrop all night long. As night fell the Tipi was transformed into a party area that called guest to dance until dawn.
Recipe Easy Flavorful Vegan Caesar Salad (wfpb, oil-free) Ingredients Salad Greens of Choice Vegan parmesan 15 oz can of chickpeas 1 tablespoon garlic powder teaspoon Himalayan pink salt opt 2 teaspoon nutritional yeast cup 75g raw cashews, soaked 2 tablespoon tahini paste cup 60ml water cup 60ml unsweetened plant milk 3 tablespoon nutritional yeast 1.5 tablespoon lemon juice tablespoon Tamari 1 tablespoon Dijon mustard teaspoon garlic powder 1 garlic clove Salt and pepper to taste Equipment Instructions You start soaking the cashews
