By Kate Harris
The Vegan Nest Café offers rustic, from scratch, 100% plant based food through a space in downtown Worcester, Massachusetts. Sourcing local non-GMO and often organic foods, Nicole and Victor Broushet offer catering services throughout New England. And with their background in nutrition education and health advocacy while having studied at the National Gourmet Institute in New York, you can bet their food is second to none!
Their food offerings cover a variety of cuisines from BBQ to French, Indian, Latin American and much in between. Aside from being completely plant based, they are also adept at accommodating many food preferences, from sugar/gluten/nut free to kosher. We personally are drooling over their Cajun Style Scallops and Avocado Eggrolls, and can’t wait to try every menu item!
We nabbed Nicole in between holiday orders for a peek into why we’d want them as our wedding caterer!
Why are you vegan?
We believe that we were designed to live a life in harmony with all of creation, not to abuse it. To live a life full of health and abundance that is rooted in compassion and relational integrity.
What did your journey to veganism look like?
I grew up in Texas and decided at a very young age (5 years old) that I wanted to be vegetarian after my kindergarten class went on a field trip to a slaughterhouse. As I became older, I felt increasingly convicted not just from an ethical perspective but environmentally and socially as well. When I met my husband, a Seventh Day Adventist Christian and vegan for thirty years; he shared with me the health and spiritual connections of eating with compassion. That was the education and motivation that I needed to go fully vegan. It’s now been 9 years and we are not only a restaurant but culinary nutrition educators sharing the beauty of a whole food, plant based diet and vegan lifestyle with those interested in finding their own way to abundant health.
Do you promote yourself as a vegan wedding vendor?
Yes and No. We absolutely love doing weddings! We are here to serve in any capacity that allows us to share delicious, scratch made, vegan cuisine made with love and intention.
How do you incorporate your values/lifestyle into your business?
It is the foundation of everything we are as a company. We see everything that we do as an extension of love and compassion. One of the pillars of our faith is centered around health and promotes a whole food, plant-based diet. It is something that we are deeply passionate about and committed to sharing with those whom we serve.
Who is your ideal client?
We are here to serve anyone with a desire to share good food with friends and family on such a special occasion.
Do you provide non-vegan options?
Who were your favorite vegan wedding clients? Tell their story and why it was so amazing!
It’s really hard to pick a favorite. I don’t think that I can. Every story is beautifully unique. We’ve done the rustic farmhouse wedding, the lakeside brunch wedding, the mountaintop wedding, the mansion by the beach wedding, the quick Hawaiian themed wedding before a deployment…. the list goes on and on. Joy, love and light surrounded each one and the food just became another aspect to share in that.
Do you provide any resources for your couples?
We often work with our friends in the vegan community who own businesses. We encourage our couples to utilize those resources whenever possible and often spend time helping brides to source as much as they can for their wedding that is cruelty-free and vegan.
What would you like couples to know about vegan catering?
It is possible to provide a vegan wedding menu that ALL of your guests will love! Often times, non vegans are intimidated by vegan mock meats etc. That’s why we focus on whole food, plant-based options that are health supportive and that are made with ingredients that most people will recognize with flavors that they love showing the beauty in simplicity and just how achievable and enjoyable this lifestyle can be!
Any trends you are seeing in your couples in regards to their food choices?
We’re getting a lot of breakfast /brunch weddings. This have been a lot of fun to put together. A little sweet, a little savory and some couples have opted for on-site cooking with our outdoor grill – street food style. That’s been a lot of fun.
How do you approach food waste?
We are very careful to take into consideration guest count and cook for what’s needed. When we do end up with food leftover, we first distribute whatever the couple is comfortable with to the guests and whatever is left (if it has not been opened or served in a buffet) is packaged and distributed to the homeless.
What would you like to see change in the wedding industry?
More Friday and Sunday weddings! Weddings are typically filled up on Saturdays which we don’t cover. All of our couples have married on Friday or Sunday and honestly its a great way to save money for the couple and its makes for a full weekend of celebration! For our Saturday couples, we can provide food for the special day but we do not serve or provide any services on Saturday. We have a few couples that have made that work well but we love being there onsite when we can be so yes, more Friday and Sunday weddings!
Any remaining thoughts?
Our wedding menus are completely customizable and designed to fit the personality, flavor profile preferences, color scheme and budget of the couple. We work with you to find the perfect menu to highlight your day and to delight your palate one compassionate bite at a time.
Photos by Victor Broushet
Kate & Keith are wedding and event photographers creating a work/life balance around sustainability and the outdoors. Both vegan, they are committed towards zero-waste initiatives and founded a non-profit (Sustainable Seacoast) in their home area to aid restaurants and events in eliminating single use plastics. Their passports show Southern Maine as home but are often found at family bases in New Jersey, Oahu, and Mount Desert Island, Maine. Loving to travel, they drive their Lobster Van (Promaster conversion) across the country for weddings, stashing their tiny Lagotto Romagnolo (dog) between camera bags and a Nutribullet, and using Happy Cow to explore vegan eateries along the way. They can easily be bribed with coconut milk cappuccinos. Read Kate and Keith’s articles