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January 27, 1990 - Image 20

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

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

TASTE OF SEASONS
Grace Krowl

Exciting Brilliant Diamonds
The Finest Expression of Love

„I7 f

(<7_

One, Two or Three Rows
of Diamonds
Set In Luxurious 18K Yellow Gold

Starting At $ 1725

Gem/Diamond Specialist
Awarded Certificate By
GIA In Grading

Fine Jewelers
Established 1919

HOURS:
Daily 10-5:30
Thurs. 10-7
Sat. 10-3

Phone 642-5575
30400 Telegraph Rd., Suite 134
Birmingham

r

Oecirsrak7c- Cir-n)tfatiOnd

requetscs-the"--h-o-jnour ofsoucjoresence
iipprediew our 9(gal:sae wecrdira ini)t -ans

rW2- 1;r3Cfirwarciro-&Arasoujo- 6-7 us
and re th our success
as we en G= our new season

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(When ongElfg6WsCiviacro 4...
remem6W- q5e6rahl.

(lower 14
d'oueleta -

k(5.(Vals) 569 - 979Q_

ZS olls

We Create Impressions That Last

Nibbles & Nuts

The perfect beginning a

Welcome your out of town
guests with a beautiful
hospitality basket.

737-8088

!FIrmi
sip 33020 Northwestern • West Bloomfield

20 Brides 1990

"At a wedding reception cocktail
hour, I usually encourage a buffet says
Grace Krowl, owner of Taste of
Seasons. "Guests can encounter and
react to each other this way and the
cost of labor is lower," Krowl adds.
"Because people are more liability
conscious, they are not serving as
much liquor." Krowl usually serves two
types of white wine, a sweet and a dry
one: and of course, champagne is still
served at many receptions.
Krowl likes to do things that no
one else does. "I do things from an
extremely simplistic perspective, using
natural beauty. I tier a lot of things,
use lots of baskets, flowers and vines,
crates covered with fabric, and I use
mirrors, too:' Krowl says.
To her clients, Krowl suggests
they lay out their priorities. "It's their
party," she says, "and I suggest they
do it their way."
One of the appetizers that no one
else does is mushrooms stuffed with
roquefort cheese mousse. Other
delectables include for the cost-
conscious client: hummus, tabouleh
and baba gannoush served with
miniature pitas; liver pates; salmon
mousse; an herbed-cheese mousee;
gougeres — a puff pastry filled with
various cheeses; and vegetable
crudites.
An elaboration on the above
choices might include chicken or beef
satay, poached salmon served with a
yogurt and dill sauce, carved beef
tenderloin with a horshradish sauce,
and honey mustard chicken blan-
quette, scallopini chicken, mushrooms
and artichokles and, Krowl says, "We
always do fruit."

RITZ CARLTON
Colleen Robar

At the Ritz-Carlton Hotel, the
touch of elegance is felt everywhere.
Elaborate displays of fresh flowers,
white-gloved attendants, and silver
trays filled with glasses of bubbling
champagne are always part of any
wedding.
Strolling violins or the sounds of
a graceful harp also lend elegance to
the cocktail hour of the reception.

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