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January 27, 1990 - Image 18

Resource type:
Text
Publication:
The Detroit Jewish News, 1990-01-27

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

Great Beginnings

BY RONNA HALL

Detroit area caterers offer their
suggestions for a festive cocktail hour
before the wedding dinner

in

he cocktail/hors d'oeuvres
hour of any wedding re-
ception sets the mood for
the guests. Make it fes-
tive,lively and most important of all,
whether using strolling violins,
bubbling champagne, or sumptuous
delicacies, remember to make it you.
Eight of the area's local caterers
offer creative, advice for a successful
cocktail hour before the wedding
dinner.

FARMINGTON MEADOWS
KOSHER CATERERS
Al Rosenberg

"The cocktail hour should last as
long as is needed;' says Al Rosenberg.
Greeting the bride and groom, and
taking pictures of the bridal party can
sometimes over-extend the usual one
hour cocktail/hors d'oeuvres hour.
Rosenberg prefers to display
appetizers — or appetite killers as he
calls them — at stations throughout
the room, as well as using waiters to
pass selections to the guests. "That
way," says Rosenberg, "everyone, not
only the party-wise crowd closest to
the kitchen, get to sample the food."
Offerings can include: miniature
gefilte fish balls, chopped liver in
celery, guacamole dip, assorted
crudites with dips, and chopped egg
on crackers. Rosenberg suggests that
pre-pouring wine can be wasteful and
instead recommends drinks by the
glass from the bar.
The hot hors d'oeuvres selections
could consist of several stations. A
smorgasbord table complete with two
or three chefs might offer carved
breast of turkey and corned beef.
Sliced Norweigan Lox on miniature

18 Brides 1990

bagels, barbequed beef sandwiches
and coney islands might also be
served.
For further enticements,
Rosenberg suggests adding miniature
shish-kabobs, stuffed mushrooms,
potato puffs and beef wellington. Top-
of-the-line liquor is always served with
a choice of kosher and California
wines.

SOMERSET INN
Judy Frankel

When the ceremony and the
reception are both held at the
Somerset Inn, Judy Frankel, banquet
planner
and party adviser,
recommends to her clients that the
majority of the hors d'oeuvres be
passed. "It is more economical for the
client," says Frankel, "but we can put
together any combination that is
requested."
"If the ceremony is held
elsewhere, then Frankel suggests a set-
up of various appetizers, with several
others being passed.
One very popular hors d'oeuvre
last year was gourmet pizza with
different toppings. Carved tenderloin,
scotch salmon, and caviar toast points
are other favorites. Miniature lamb
chops, tempura-fried vegetables,
Spinakopita, miniature strudels filled
with either mushrooms, chicken, or
vegetables and chicken brochette, are
all usually part of an elaborate cocktail
hour following a wedding ceremony.
A full-bar, butler service, and bubbling
champagne further entice the guests.
If the hosts are on a limited
budget, then Frankel usually suggests
an afternoon reception. "Most people
choose to eat and drink less in the

afternoon, and therefore," says
Frankel, "it is the best way to limit the
cost. There is the option of limiting
the number and choices of appetizers
and perhaps passing glasses of chablis
instead of offering an open-bar during
the cocktail hour." Cold canapes of pea
pods stuffed with Boursin cheese or
brie mousse tartlets may be served
with salmon mousse-stuffed cherry
tomatoes.

SPERBER CATERING
Henry Sperber

A successful cocktail hour at a
wedding reception planned by Henry
Sperber, caterer at Beth Achim and
JCC, would be a combination of
passing the table side hors d'oeuvres.
Stuffed mushrooms, egg rolls,
knishes, and veal or beef turnovers are
favorites. "Add to that," says Sperber,
"chopped liver, salmon salad, caviar on
crackers and homemade gefilte fish
and most guests would be happy."
For a more extensive, elaborate
cocktail hour, Sperber serves a
selection of hot and cold soups.
Choose from a variety of fruit soups
or try an onion soup, beautifully
displayed at one of several stations. At
another station, guests may sample
made-to-order pastas, and at another
poached salmon, lamb chops and stir-
fry vegetables.
One of Sperber's most popular
appetizers is barbequed lamb served
in pita bread, and his chicken strips
done in a special batter is also a
favorite.
"Each and every wedding
reception is designed differently," says
Sperber. Kosher wines and an open
bar are always part of the festivities.

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