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January 27, 1990 - Image 87

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

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Continued from Page 22

dynamic, creative staff working
together achieves all this.

Mark Forman

Mark Forman likes to
recommend passing hors d'oeuvres
during the cocktail hour. "People have
easy access to the food, when it's
being passed, and we are able to serve
more food this way," Forman says.
"And it is more economical for the
hosts." Wine is passed and an open
bar is chosen often.
"I tend to work with the client's
budget and come up with a menu that
meets their needs:' Forman says. The
Embassy Suites offers a wedding
package complete with flower
arrangements. Premium liquors and
imported wine and champagnes are
served as well as choice house wines.
The cocktail hour is usually one hour
but Forman says, "If photographs are
being taken at the hotel, we may
stretch it to an hour and a half."
The Embassy Suites serves fewer
cold hors d'oeuvres because they tend
to sit when hot foods are offered. Hot
items include beef kabob with teriyaki
sauce, mini pigs in the blanket, and
cheese-stuffed mushrooms. Smoked
duckling with an orange sauce on toast
points, smoked salmon and deviled
eggs are some favorite cold hors


your wedding day an unforgettable celebration.

T To o help you host the perfect reception--large accomm
or small, odates

intimate or extravagant. Our Grand Ballroom

up to 650 guests.
To prepare for you a culinary feast, lavish and delicious.
or or their
give you special extras. For parties of 100 for
a complimentary room.
with breakfast and
bride and groom complete
limousine ride
to the airport (gratuity extra)• Special room

rates for out-of-town guests.

wedding vows very
01_11 DifeCt0f,31111-1alling. She'll
the NoviI-Iilton -we Catering
Cal-1 our

help yo-u plan
just the entire event, right down to the flowers

and entertainment.
Sunday weddings are discounted 100/0. Ceremony
rooms are discounted 500/0 for all -wedding receptions.


Call 3111 at 349-4000

1-275 at 8

ile Road

Diane Fillion

"At The Townsend Hotel, we
take pride in the fact that each
wedding reception is customized to
personal tastes," says Diane Fillion,
catering manager at the Townsend.
"We tell our clients to keep in mind
that it's their wedding, and to treat this
reception as if it were being held in
their home."
The cocktail hour at the
Townsend is usually kept to one hour.
"Even with the best hors d'oeuvres,
people are anxious to get on with the
rest of the reception:' Fillion adds.
The ultimate is champagne and

Award Winning


Buz Holzman

ti r



284 S. Hunter, Birmingham


The Jewish News 87

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