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January 27, 1990 - Image 21

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

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

"We love to work with the hosts
and plan a wedding that will really
excite their guests," says Colleen
Robar, director of public relations for
the Ritz Carlton Hotel in Dearborn.
"Service is what the Ritz is built on,
and we do everything to design a
reception of their dreams."
Robar suggests a combination of
passed hors d'oeuvres and stations for
the more limited budget. A selection
of house wines, usually white, passed
among the guests is another cost
cutter. A beautifully presented Baron
of Beef fills one station, and another
offers a cheese display, at the same
time, stuffed mushroom caps and filo
dough filled spinach and feta are being
passed.
"We consider the fact when
designing hors d'oeuvres, that they can
be eaten easily, with no drips and a
few small bites," Robar adds.
For the more elaborate hors
d'oeuvres hour, select champagnes
bottled exclusively for the Ritz
Carlton in Paris can be served.
Additional servers are usually added,
taking drink orders when guests come
through the doors into the Grand
Hallway where most receptions begin.
Some favorites being passed are
endive lettuce with smoked duck and
plumb chutney, and saute foie gras
with a raspberry bordelaise sauce, or
grilled chicken with jalapeno and
monterey jack cheese.

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February
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Fine Catering

Flowers, Decor

Table Settings

The Jewish News 21

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