smoked and/or cooked fish. For
entrees, veal, chicken, beef and fish
are popular choices; only lamb is not.
Vegetables are now an important part
of the meal. "There's a lot more
variety, even in salads. No longer is
it just iceberg lettuce and cherry
tomatoes," she says.
And wedding cake is no longer
the sole dessert. "Before the wedding
cake is served, which signals the end
of the evening, the trend is to have a
dessert buffet, including fresh fruit,"
she says.
An open bar throughout the
reception is still the favorite although,
Rama feels, its tremendously "tacky
to serve one quality champagne to
guests, another quality for the bridal
party:' Nowadays, a variety of
champagnes may be offered at the bar
and during the meal; if you're going
to stick to one champagne, Rama
recommends brut champagne as an
all-purpose "crowd pleaser."
Along with increased attention to
the menu comes increased attention
to the service. "People are very aware
of the staff who is serving. They work
with the headwaiter or the caterer to
make sure every guest gets good
service," which translates to food
served hot, and no long waits until
being served. "And the bride and
groom are going around to each table,
to meet and greet their guests
personally," she says.
Second weddings have changed,
too. "They used to be small, private
affairs," Rama says. "Now, the feeling
is, have the affair you want but don't
expect your parents to pay. You and
the groom pick up the tab." As it turns
out, she adds, "and only because that's
the way the couples want it, most
second weddings are small, private
affairs:'
Moreover, "because of the chil-
dren involved, the focus of second
weddings has changed. Now, it's a
celebration of families coming
together. The trend is to have the kids
participate in the ceremony. The
father's kids flank him, the mother's
kids may walk her down the aisle,"
Rama says. However, she cautions,
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