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22 Brides 1990
When he plans a wedding
reception, Paul Kohn, caterer at
Shaarey Zedek, tries "to let the
personalities of the bride and groom
come through." Kohn plans simple,
elegant, creative menus for specific
reasons. One unusual, innovative
cocktail hour lasted for two hours after
the two o'clock ceremony. At a second
celebration, the couple chose to
gather everyone together for a cocktail
party after the wedding, eliminating
the usual dinner and sweet tables.
Guests were offered enough food to
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serve as either lunch or dinner. "This
option is also an excellent way to keep
the cost down:' Kohen says, "and still
give a lavish party."
At this cocktail party, guests were
served mimosas, exotic juices like
cantalope and apricot nectars, and
frozen Absolut splashed over ice.
Made-to-order pastas were
prepared, and stations offering salmon
and sushi were provided. Traditional
hors d'oeuvres of vegetable canapes,
a cold duck pate, Belgian endive with
peppers, artichoke swans, and
guacamole on celery sticks were
passed. Added to this were a small
trio, flowers, and an international
coffee station complete with Spanish
and Irish coffees and, of course, the
wedding cake. "The final effect',' Kohn
says, "is a sea of food flowing around
you and coming to you." Kohn's
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