Vegan Weddings 2009: Amanda Whitt Cohen & Edward Newman Smith, III

Amanda Whitt Cohen & Edward Newman Smith, III
Fredericksburg, Texas

Guests: 75
Pricetag: $90,400
Best wedding gift: “Our guests taking the time to come all the way out to Fredericksburg and share this special occasion with us.”
Honeymoon: Belize
Tip for success: “Make everything about the wedding reflect your personality as a couple as much as possible.”

Their story: Amanda, a professional photographer, remembers visiting a Conroe, Texas, horse show in hopes of building her portfolio. Edward, former mayor of Marshall with his own elegant equine companions, invited her to sharpen her skills at his ranch. While she gracefully accepted, she didn’t quite make it. “We went to dinner instead when he came to Houston on business, and the rest is history,” says Amanda. Neither expected to fall in love, but both were relieved and ecstatic when they simultaneously confessed their feelings to each other. It was true love, and there was only one thing to do: host the most elaborate, luxurious vegan wedding they could imagine.

Wedding highlights: The three-day affair kicked off with an Italian-themed rehearsal dinner catered by Amanda and Edward’s venue, the Trois Estate. Gourmet entrees were followed with not one, but four flavors of vegan cheesecake, proclaimed by all to be the “best cheesecake we ever had.” The wedding day didn’t fall short of spectacular moments, starting with the rooftop ceremony as evening set in. The love-struck couple said their vows with a view of Enchanted Rock, before retiring to the Estate’s museum ballroom for the reception. Another round of vegan cuisine was served, convincing any hesitant guests that vegans do not “just eat radishes and sprouts.” Live music took the celebration well into the night, including the talented vegan songstress Carley Wolf. If the breathtaking ceremony, elaborate details, and delicious wedding favors—vegan salsa and wine—weren’t enough, the couple treated guests to a Sunday brunch catered by San Antonio’s veg gem, Green.

The Menu
Appetizers
Veggie summer rolls on Thai salad
Sun-dried tomato, artichoke, and olive mini tartlette with basil pesto

Main Course
Baby artichokes with quinoa nut stuffing

Dessert
Pina colada cake with coconut, pineapple, and rum
Chocolate-espresso cake with raspberry filling

For a complete list of caterers, dressmakers, and photographers from each of this year’s wedding couples, visit our 2009 Guide to Vegan Weddings. Want more vegan weddings? Purchase our special wedding issue featuring Amanda and Edward’s vegan wedding! Check out all of our 2009 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, 2011 couples here, and 2010 couples here!