Romantic Weddings

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couples should be sensitive to their
children's feelings and not force them
to take a greater role than they want
to.
While the above are nationwide
trends, Rama does note regional
differences.
In California, the head of catering
for the Fairmont Hotel told her that
American cuisine — "light sauces but
subtle, elegant," she says — is favored.
Dessert tables have "very elaborate,
very gourmet" choices; a typical table
might offer raspberry tart, chocolate
mousse, chocolate mud cake,
cheesecake with kiwi topping, and
fresh fruit with raspberry topping.
Music and dancing are important
elements. "He said that people want
to have a wild, great time, and for that
reason, buffets are more popular than
sit-down dinners."
In New York, no particular
cuisine or style of entertaining stands
out in popularity over another.
But in the South, "it's a different
scene," Rama says. "I go to bridal
shows in Dallas and everyone is
dressed to the hilt. They pull out the
stops. The weddings go on for a
weekend, and out-of-town guests do
not pay for a single meal — there are
barbeques and brunches and et cetera.
Besides the wedding, the whole week
end is a celebration." n

BY BARBARA PASH

HOSTED IN THE FINE TRADITION OF ERIC YALE LUTZ & ASSOCIATES

Award Winning
Photography

by

Buz Holzman

W

0TOGRAPHERS

284 S. Hunter, Birmingham
540-6922

16 BREI)kS 1989

Tradition And All
The Trimmings

\V

eddings are in fashion,
with all the trimmings:'
says Edith Loss, exec-
utive editor of Bride's
magazine. Loss supervises the mer-
chandising department at Bride's,

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