To say we had a blast creating Zoe’s vegan Bat Mitzvah is an understatement. We set up a vegetable farm stand with an array of grilled and raw seasonal local vegetables with homemade dips and dressings. We also had a Mediterranean bruschetta station with baskets of herb toasted pita chips, crostinis, veggie sticks with tomato basil bruschetta, creamy garlic hummus, Moroccan roasted carrot hummus, Tabouleh, roasted eggplant tapenade, roasted red pepper and Tzatziki dip. Guests enjoyed freshly brewed mango green tea, strawberry lemonade and cucumber mint water as well as passed vegan hors d’oeuvres before being able to graze on the main luncheon. For lunch there were chopped salads, a sushi station where a professional sushi chef made everything to order, a crepe station and our favorite, a vegan taco station. The afternoon ended with lots of desserts to choose from and we created a special cocktail for Zoey called the Belize Breeze made with RIPE fruit punch, sparkling seltzer with turquoise striped paper straw and topped off with a star fruit garnish. It was a wonderful day and such a great party!