celebrate!
PARYT page C41
A Restaurant and Banquet Facility
Featuring Fine Continental Cuisine Including All Your Favorite
Greek Specialties .. . and the Award-Winning Tommy Salad
NOW ACCEPTING BANQUET RESERVATIONS FOR
1998
1999
AND
2000
• Weddings
• Bar/Bat Mitzvahs
• Sweet 16s
• Showers
• Anniversaries
• Birthdays
• Brises
• Reunions
• Office Parties
From 50 To 300
Our expert party planners
are at your service.
No extra charge for this convenience.
Restaurant Hours:
Sunday-Friday
5 p.m.-10 p.m.
Closed Saturdays
For Private Parties
810-788-4567
5586 Drake Road
South of Walnut Lake Road
West Bloomfield
Your Hosts:
tarry Rogow and
Andy Stylianou
COLORWORKS STUDIO OF INTERIOR DESIGN
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C/D
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As you celebrate your most special moments,
CC
F-
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Robert Stewart Photograph y
be sure to take the time for
yourself as well...
LU
C42 ■
Wishing you & your families the best of times!
32506 Northwestern Highway • Farmington Hills, MI • (810) 851-7540
ter of the room? Is there ro-
mantic lighting available? A
large picture window show-
casing the sunset?
While outdoor weddings
are popular, they open up a
whole new bag of concerns.
What if it rains? Do you have
a contingency plan? Will the
grounds be muddy if it rains
the day before? What about
bathroom facilities? Will it be
hot that time of year?
THE FOOD
Most wedding guests will
agree that the quality of the
food can either make or break
an entire reception. You want
your guests to go home at the
end of the night raving about
your coconut treats and
chocolate ganache wedding
cake, not complaining that
the chicken was dry, the rolls
stale, the wine bitter. So:
Arrange the reception
menu carefully. Look over the
caterer's offerings, remember-
ing to include some nonmeat
dishes for your vegetarian
friends, some nonalcoholic
drinks for nondrinkers.
Feel free to ask if you can
make changes to the caterer's
menu. Trade some hors
d'oeuvres for a third entree
option. Get rid of the seafood
bar in favor of a few extra
passed hors d'oeuvres. Drop
the pastry station in favor of a
better champagne. It's up to
you to create a menu that's
full of your favorite indul-
gences and is suitable for your
reception.
Always get samples. Your
caterer should be glad to pro-
vide you with a taste of her
canapes, her pate, her salmon
steaks. Your baker should al-
ways offer you a taste of his
selection of wedding cakes be-
fore you choose.
You don't have to go over-
board. Talk to other brides
about this if you must, but
you'll find that it doesn't pay
to go too far overboard. Your
guests will stuff themselves,
no doubt, so give them quality
rather than quantity.
THE MUSIC
Always interview and audi-
tion bands and disc jockeys.
Don't just take their full-page
ad in the yellow pages as proof
that they must be good. Even
a tone-deaf singer or an ama-
teur garage band can buy an
advertisement. As you audi-
tion, either get a tape from the
band or make your own so
you can compare and contrast
as you make your final deci-
sions.
Make sure they have the
repertoire you want. If you
like easy-listening music, make
sure the band you choose is
good at those romantic bal-
lads. Make sure the disc jock-
ey has slow-dance music in his
CD collection.
The best bands and disc
jockeys ask you for a list of
your preferences. They'll want
to know what songs you want
to hear during your reception,
what ethnic numbers and line
dances you want your crowd
to do and, most importantly,
what not to play. Ask for their
complete catalog of available
songs.
Ask how they will dress for
your reception. The best disc
jockeys and bands will adhere
to a dress code dictated by the
formality of your wedding. So
always ask if they'll wear tuxe-
dos.
Get a solid contract that
outlines all details of your
agreement, from the name
and members of the band, the
dates and exact times they'll
ci