By Daniela Degrassi

 

In the rural setting of a renovated Georgian Farm, Alex and Clark tied the knot in a vegan rustic glam style!

Alexandra Bartee Davis is a beautiful and bubbly vegan soul, yoga instructor, nutrition student and you tuber. She’s a real force of nature and as fast as we will all fatally fall in love with her, so did her now husband Clark.

“The first time I met Clark was when I went into my old job at a local juice bar to visit my old coworkers and grab a juice. He was the new store manager and I remember jokingly whispering, “way to hire a cute manager after I quit”. He came around the corner and introduced himself and as the story goes, after I left, he walked back around the counter and sat down on the floor and said “WHO WAS THAT?” He started coming to the yoga studio that I manage, not knowing I worked there. We connected the dots and built a friendship relating on all things yoga and the vegan lifestyle. We soon fell in love and were engaged a year later.”

When and why did you and Clark go vegan?

I’ve always had a passion for nutrition and wellness but felt like something was missing. The book “The Beauty Detox Solution” by Kimberly Snyder was recommended to me by a friend and I immediately dived into it and never ate meat again. It has now been over 5 years and its been a decision that has impacted my life more than I ever thought.

When I met Clark he was on his own personal health journey. He had just lost 40 pounds from juicing, running and changing his diet in the effort to become vegan. He was interested in my lifestyle and asked a lot of questions. He set a goal for himself to do a ten day vegan challenge, which led to a month, which has now been almost 2 full years.

For Alex and Clark there was no other option but planning a vegan wedding. “I would have been a fraud trying to please everyone else by having dead animals laying out on a table for everyone to enjoy. It just felt so wrong. I realize that is not the way a lot of people think of it but that is definitely how a vegan thinks, right?! I knew that I wanted delicious food that everyone would enjoy. A part of me wanted to not say anything so that people would not have the opportunity to complain just because it was vegan. But then I decided to stand up for myself and what I believe and not be ashamed to advertise ALL VEGAN. After doing the research we decided to go with a vegan food truck. It. Was. Awesome.”

Were your family/friends supportive?

Most of my side of the family is now plant (YAY) so they were really supportive and excited to see what we chose. As for others, there were definitely side opinions. And guess what…no one died without their animal protein 🙂

What were the major obstacles in planning a vegan wedding?

My biggest obstacle was finding time and managing life during wedding planning. I had help from all the mom’s and sister in laws but I struggled to delegate tasks when I felt like it was something that I had to do myself. Working full time, being in school, acting, and teaching part time all while planning a wedding was a lot at one time. I did a lot better than I thought I would to be honest. I only had a couple days where I had to put my hand up and say, “I’m overwhelmed”. My advice is to do something every day so its not a huge pile of tasks all at the last minute. I wouldn’t have done that any different!

And now, the fashion corner! What did you all wear?

I am trying to find a reason to wear my dress again. I’m so in love with it. I got it at a shop in Greenville, SC called The Dress: Bridal Consignment Shop. I wish I remembered the designer (facepalm). It was the second dress that I tried on and knew it was the one. I figured I’d go to 16 shops trying to find the right dress and I found it at the first place, second try on! I chose to not wear shoes and go with dainty footless sandals that I found on Etsy. Of all the days in my life, I did not want to be uncomfortable on my wedding day so shoes were a no go. My bridesmaids wore these beautiful long lace blush dresses from Lulus. Clark wore a tuxedo from JoS. A. Bank. The groomsmen wore suits and ties from Express. 

Did you have a vegan hairstylist/make up artist?

“My hairstylist was vegan! Her name is Alyssa Owen – My make up artist was Hannah Cobb (hannahlouisecobb@gmail.com) – My hair color was done by Lauren Prescott at The Craig Stewart Salon in Buckhead and I wore Organic Spray Tan by Raw Bronzing Studio.

The setting for Alex and Clark’s wedding was West Milford Farm, a new events facility conveniently located in East Cherokee County, just north of the city of Milton. The property is assembled around the original folk Victorian farmhouse and six historic outbuildings including: an original barn dating to the late 1800s, a glass greenhouse built from reclaimed windows from a local cotton mill, a beautifully renovated reception barn, an original 1890s corn crib.  Alex had a major help from the Farm day-of-coordinator Katie Page.

“She was so incredible. I wish all brides could clone her and have her be a part of their big day! She was so helpful the whole time leading up to the wedding and knocked it out of the park the day of. She made me feel so comfortable and relaxed so I could soak up everything.”

Alex and Clark used succulents (from Exotic Succulent) as wedding favors. They had a lot of left over so now their apartment is full of pretty little succulents.

Alex, and now tell us about the menu…

“Our caterer was Gotta Have it Catering (menu below). We did a food truck and its was so amazing!! Everyone loved the food. We provided our own drinks for the bar. The caterer even had a coffee station with vegan creamer 🙂 Our wedding cakes were made by Dulce Vegan Bakery. We have Vanilla Vanilla, Vanilla Chocolate, and Lemon Raspberry. Our caterer also had several dessert shooters.”

Pass Hors D’Oeuvres
caramelized vidalia onions, crimini patty, arugola slaw sliders
heirloom tomatoes, Thai basil and edamame skewers
pumpkin bisque shooters

ratatouille crunch cups

Food Truck Tapas
grilled romaine hearts with sliced dates, cumin and pumpkin seeds, baby peppers, blood orange chive vinaigrette
sun dried tomatoes, Fall greens enchiladas, with creamed avocado
forest mushrooms and butternut squash over coconut milk polenta
leek and rosemary twice baked potatoes

chana masala over basmati rice

Dessert
fudge brownie bites and peanut butter caramel sauce
chocolate mousse and oreo crunch
strawberry shortcake with basil lime syrup
lemon raspberry cake
vanilla cake
vanilla chocolate cake

Were your guests pleased/surprised by the food quality? 

The whole night people were talking about the food and how good it was, including the non vegans. Not just the main food but the desserts as well. So many people said, “I couldn’t even tell!!”. If someone would complain, I know that it would not be to me,but I never heard one single complaint about any of the food. Such a relief!!

Was your wedding all you wanted it to be? 

My wedding was everything and more than I ever thought it would be. I knew it was going to be such a special day that we would remember forever but it was even beyond what I imagined. Everyone told me to sit back and enjoy it and that is exactly what I did. Most people say the whole thing is over in a blink but I don’t necessarily feel that way. A day can only last so long but I really sat back and soaked up the memories from the beginning of the day getting ready with the girls to the end of the night driving away with my new husband. The whole weekend was such a treat. One of our friends, Martina, gifted us two nights stay at The St. Regis in Buckhead and it was the cherry on top of the whole wedding. I will cherish every single moment of it for the rest of our lives!

The beautiful moments from Alex and Clark’s wedding were photographed by Katelyn Vines  and they would also like to thanks their videographer Turner Zahn and DJ Alberto Navarro.

We wish Alex and Clark all the happiness they deserve and look forward to welcome Alex in our contributors dream team as a nutritionist expert and learn more about her upcoming website Your Plantiful Life launching in early January!

 

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A feminist and independent spirit since she could remember (her childhood heroines were Pippi Longstockings and Katharine Hepburn) Daniela Degrassi found her creative outlet as a lifestyle photographer, working mainly in Northern California where she lived for 15 years before moving back to her native Italy to continue to be her autistic sister’s primary caregiver. Vegan since 2014, she found a perfect way to carry her message of compassion while celebrating her love for the wedding industry launching The Kind Bride in February 2018.