100%

Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options

Share

Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

January 27, 1990 - Image 87

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

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

BEGINNINGS

Continued from Page 22

dynamic, creative staff working
together achieves all this.

EMBASSY SUITES
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
d'oeuvres.

WeddingVows
Our

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.
more,
or or their
give you special extras. For parties of 100 for
a complimentary room.
day
To
receive
with breakfast and
bride and groom complete
honeymoon
night,
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
take
At
Cal-1 our

help yo-u plan
seriously...
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.

NOVI HILTON

Call 3111 at 349-4000

1-275 at 8

ile Road

TOWNSEND HOTEL
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
Photography

by

Buz Holzman

ti r

4T-10TOGRAPHERS

"
7

284 S. Hunter, Birmingham

540-6922

The Jewish News 87

Back to Top

© 2021 Regents of the University of Michigan