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.