7thenty-Thuo Wonderful Years Of Experience From The 'Traditional To The Glitz. • Weddings • Bar/Bat Mitzvahs • Hebrew Callig,raphy • Birth Announcements • Calligraphy & Mailings Stationery • Hostess Gifts • • Hand Holding And Smiles 25% Off Invitations with this ad Mien/ (7.i# ghe Oest • • Debbie Goldfine Weisserman 810-569.9792 Tower 14 Southfield HELPING HANDS page 054 people just as much through their knowledge of available resources. "I try to get people to stop think- ing traditionally," says West Bloom- field party planner Dee Dee Hoffman. After 18 years in the business, Ms. Hoffman says one of the most important things she's learned is where party goers focus their attention. "You don't have to do a centerpiece on each kids' table (at a bar/bat mitzvah). Kids won't notice details like that. But plenty of work should go into the entranceway or foyer — adults re- member that." Everyone in the party business seems to be broadening his or her service base to accommodate cus- caterer at Adat Shalom Synagogue along with his son (and the busi- ness' fourth generation) Jeff; are open to discussing seating and wedding rehearsals, but "our main function, of course, is the service of the food." Contrary to popular belief, Mr. Rosenberg says, kosher cuisine has grown quite sophisticated and less expensive over the years. With the advent of substitutes today, you can have Chinese foods made kosher, Italian foods, Caesar salad, mousses, Jell-0 molds, even mock shellfish. "It's a long way from schmaltz, onions and garlic," he says. Florists traditionally have been PHOTO BY DANIEL LIPPM TH E DET RO From Creative, Contemporary Children's Photogra- phy, To The Closeness Of The Family Group Or The Full Coverage Needed To Capture The BEST In Wed- dings Or Bar/Bat Mitzvahs... Leo Knight Photogra- phy Creates Artistic Memories To Last A Lifetime. LEO KNIGHT MASTER OF 26571 W 12 Mile • Southfield • (810) 352-7030 more involved in tomers. Take Ms. Lisa Jackon of West Bloomfield, Sheryl Stoller of Farmington Hills organizing the Gorelick, for ex- look at a display. decor of a party, ample. Known especially when for her catering business, she and her partner, Jeff it comes to choosing colors. At Swider, will plan an entire event Breath of Spring, owner Bruce Bolton will provide linens and if a client so wishes. They'll coordinate flowers and chair covers as well as handle a entertainment, and provide a sit- client's rental needs. His staff in- down dinner for 250, an outdoor cludes artists who create props barbecue for 60 or a salad for the from foam core, will decorate the 10 guests at your Super Bowl par- rim of the dance floor and search ty. "If this is how you want it, this for the perfect chuppah — on top is how we'll do it," she says. "No of designing floral centerpieces, arrangements for a wedding sanc- one's tied into my style." tuary and bouquets for the bridal Most caterers stick to food and maybe provide help with deco- party. "One of the most hidden party rations. Al Rosenberg, the kosher Adult Checklist * Fix a semi-flexible budget and decide upon the general aspects of the event before contacting party professionals. This makes their job a whole lot easier. * Definitely do some research on your own; know ballpark costs for things like caterers, flowers and photographers before approaching any of these businesses. * Don't assume whatyou've heard about prices or styles is true. Check out your options firsthand. * There's a difference between so- liciting facts and advice. Party pro- fessionals don't mind steering potential clients in the right direc- tion, but they do mind giving away their creative ideas to someone who's not really interested in their services. * Always get referrals from people who have dealt with the businesses previously. Be aware that checking out the bands and decor at other peo- ple's weddings can be intru- sive if you're not dressed properly or come at the wrong time. * Food served to large groups should remain relatively un- exotic , since tastes vary so much. If you're looking for something different, try a cou- ple of interesting appetizers. * Consider that food stations, as opposed to a sit-down din- ner, are more conducive to mingling and meeting new people. * If the party becomes too costly, try cutting the guest list instead of cutting corners on the food and decor. * Don't be afraid to try something wacky at a party for adults. Party planners generally agree that the over-30 set enjoys getting to act like kids for a few hours. * Do plan in advance. Many pop- ular florists, photographers, cater- ers and bands already have bookings into the year 2000. * Don't call two separate booking agencies to inquire about the same entertainment. If a band, for in- stance, thinks two hosts are vying for the same date, it gives the band leverage to jack up its price.