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January 28, 1989 - Image 95

Resource type:
Text
Publication:
The Detroit Jewish News, 1989-01-28

Disclaimer: Computer generated plain text may have errors. Read more about this.

ized. The photographer often uses
videotaping along with still photogra-
phy. The video can be turned into a
"mini-movie of the wedding, com-
plete with clips from the past and
present.
One tradition that hasn't changed
is the honeymoon, with 97 percent of
today's couples traveling (near or far)
to their honeymoon destination. "The
favorite spot these days is Hawaii," says
Loss, although honeymoons to exotic
ports of call are definite trend for those
who can afford them.

BY CARLA JEAN
SCHWARTZ

hat are the wedding
trends locally? What's
popular with Detroit
bridal couples? Here's
what some caterers had to say.
Paul Kohn of Quality Kosher
Catering: "In keeping with the
elaborate hors d'oeuvres we now have
a heart smart station. People feel less
guilty about eating the other things.
We are definitely serving healthier
foods.
Marty Kreger, president of
Machus Enterprises: "There seems
to be a trend toward the buffet. The
national trend of elaborate sweet
tables and heavy desserts is in
vogue.
Pearl
Thovin,
pastry
manager of Machus Bakery
Shop: "We recently have done
English fruitcakes for weddings. We
have an authentic English recipe. We
also have requests for banana and car-
rot cakes. We can now make tortes on
stands and tier them."
Layla Zawideh, general
manager of sales and marketing
at Kingsley Inn: "Weddings are back
in a big way. Black and silver are the
newest colors. Bigger is better — more
food, more champagne, more wine
and elaborate hors d'oeuvres."
Grace Crowl of A Taste of
Seasons: "The one trend I see is that
people are going natural instead of a
fabricated wedding. They are trying
to include the people in the ceremony.

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THE JEWISH NEWS 95

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