For the ultimate in quality bands...
Call Lorio-Ross Entertainment.
Below is a partial list of the
many bands that we have
to offer.
ALEXANDER ZONJIC
BLADES
BREEZIN'
BUGS BEDDOW BAND
CHATEAU
CHEERS
DEREK HARRIS
DOUBLE TAKE
FRED PALMER BAND
HOT ICE
J'MASSK
JERRY ROSS BAND
JUST US
KALEIDOSCOPE
KEEPSAKE
KROSSWINDS
LUSA
LOVING CUP
MARK PHILLIPS BAND
MYSTIQUE
NORMA JEAN BELL
NORTHERN LIGHTS
NOVA
OASIS
PAM MARTIN & PIZZAll
PAUL LOCRICHIO
RANDALLEN
RISE
RUMPLESTILTSKIN
SECRETS
SHOWCASEMAN
SINNAMON
SUN MESSENGERS
SUNRISE
TAKE FIVE
TANGO
TRINIDAD TRIPOLI STEEL BAND
TROPICAL CONNECTION
TWO TWENTY
VIZITOR
"Lorio-Ross band
is the key to a
successful wedding"
Dolly Rotenberg
Party Planner
The Jerry Ross Band
consulting with caterers. These days,
couples strive to balance tradition with
personal touches, yet caterers
repeatedly mention three particular
wedding "themes." Each theme is
expressed in different ways.
One theme is Victorian, "very
romantic, very lacy," says Rama. A
couple might hold the wedding in an
historic home that is rented out for
receptions, and/or choose flowers and
floral arrangements that reflect this
theme.
The second theme is Art Deco,
"a sleek, cool, ultra sophisticated
look." The bridal attendants might
wear black and white gowns; the
flowers might be all-white dusted with
silver.
The third theme is Matisse, "just
coming into vogue now," says Rama.
Rumplestiltskin
Hot Ice
1_010-1ZOSS
Marie Rama
7tAr4/101/V(
505 S. Lafayette
Royal Oak, Mi. 48067
(313) 398-9711
Vizitor
Ch(KA O
•
1HE ULTIMATE IN CHGEOIATE
For the most elegant in custom
party trays, personalized gifts and
wonderful baskets.
6897 ORCHARD LAKE ROAD • WEST BLOOMFIELD, MIGHIGAN 48322 • (313) 855-9494
14 BRIDES 1989
Romantic Weddings
"Bright, clear, splashy color bursts in
the bridal attendants' gowns and the
flowers. It's a fresh, crisp, artistic look:
One of the most apparent
changes is the menu. Formerly, a
standard wedding menu would be a
fruit cup appetizer; an entree of roast
beef, potatoes or rice, and a vegetable;
a dessert of wedding cake. Now,
appetizer and entree choices are
almost unlimited. Some receptions
offer guests a selection in each
category, "although that's an expensive
option," says Rama. "The better way
is to have one wonderful, elegant thing
for each course?'
Fish has become a popular
appetizer, including fish bars with raw,