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Kimberly Croteau & Bob Ricchetti
East Burke, Vermont
August 23, 2003
35 Guests

Bob and I met in November 1997 and quickly developed a sincere friendship. We initially communicated via the telephone and created a strong bond with one another. On our first date, we had dinner and talked until dawn; it was an intensely romantic evening of heartfelt sharing. We both came to understand the depths of our lives and realized the potential for a loving relationship.

Eventually, we chose to share a common household and expand our ever-growing commitment. We had different dietary beliefs, Bob being an avid meat eater and myself a vegetarian since 1990. After showing him the documentary Diet for a New America, the impact drastically altered Bob’s viewpoints, and he be-came vegetarian. In 2000, Bob adopted a vegan lifestyle, and I followed shortly thereafter.

After years of sharing life and love, we wished to deepen and formalize our commitment to one another. We had similar visions for a spiritual ceremony, encompassing a non-traditional, uniquely vegan intimate gathering. We chose the lush green countryside of Vermont with its simple and organic surroundings for our sacred wedding celebration. We rented a beautiful home to share with our guests the week of the wedding that created a treasured bonding atmosphere. After mutually enjoying the Vermont countryside, we culminated the week with an elegant vegan rehearsal dinner, which was enjoyed even by the family carnivores.

Our ceremony was set at a quaint country inn, with perennial gardens and wildflowers. We decided to have a wedding theme based on the ocean and dolphins, which stemmed from Bob’s personal connection with the ocean. Early in our courtship, I realized his affection for this theme and gave him a blue journal, entitling it “The Deep Blue.” In it I inscribed, “Swim with me and go to the depths of the ocean and our love.” We envision our love like the endless deep blue sea, an ocean full of discoveries.

On our wedding day we traveled to East Burke and began preparing for the ceremony. My mother-in-law surprised me with a freshly cut bouquet of my favorite flowers, bright yellow sunflowers. We then met my father for a wedding prayer to create a spiritual unity within us. When we finally walked down the aisle, we realized that the vision of our dream was about to come true. Ahead stood my father, under the archway of wildflowers, waiting to receive and wed us. In the background were the sweet sounds of Celtic music, which echoed in the windy air. My sister joined us with a basket of rose pedals, sprinkling them around us to create a sacred circle. As we were exchanging our personalized vows, I became emotionally overwhelmed with the realization of our dream. We kissed, as my father proclaimed, “Be blessed, you may embrace your love and kiss your beloved.”

Our reception was held in a theme-appropriate blue and white tent, complete with a dance floor. A college friend had adorned the area with a sea of blue and white balloon bouquets, accented with large dolphin balloons. They were like rising bubbles in the ocean water. The tables were decorated with bowls filled with sand, water, and iridescent blue marbles topped with floating dolphin candles. Each place setting featured a silver dolphin place cardholder, which also served as our favors. All of the tables were gracefully showered with dolphin confetti, giving them a sparkling touch.

Our wedding day meant so much to us because we created the vision of our dream and made it a reality. The success of our wedding was due to the development of relationships, which were strengthened during our Vermont festivities. These interpersonal bonds openly flourished throughout the reception, lending to a jovial atmosphere. We are grateful to our family and friends who blessed us with their presence and grace.

Kimberly & Bob’s Menu

Hors D’Oeuvres
Lemon Hummus
Eggplant Dip
Olives Marinated in Fennel and Orange Zest
Pita Triangles and Crostini
Fruit Display of Summer Melons, Pineapple, Plums, Kiwis, Assorted Berries and Grapes

Sit-Down Supper
Mesculin Green Salad wrapped in a Cucumber Band dressed in a Tomato and Basil Vinaigrette
Butternut Squash Ravioli with Asparagus
Portobello Mushroom layered with Grilled Vegetables and Cranberry Walnut Couscous
Boca Burgers with Roasted Potatoes (for the kids)

Wedding Cakes
Vanilla Cake with Vanilla Buttercream Frosting
Lemon Raspberry Cake
Chocolate Opera Torte

Beverages
Sparkling Cranberry Punch with Fresh Oranges
Organic Wines and Beer
Fresh Juices and Sodas
Bottled Water