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March 19, 2009 - Image 74

Resource type:
The Detroit Jewish News, 2009-03-19

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

Of Day
into Evening
For all


a guide to simchalis

continued from page B14

In the same vein, I've used colorful bed sheets as tablecloths, mixed and matched
dishes and silverware and served $1.99 box-mix cupcakes — instead of a pricey birthday
torte — shmeared with canned frosting with a single fresh flower on top of each — with
gorgeous results.


. /


on the Boardwalk

9 48.q3 9 .59 53

k-/ / ,}



& Catering

•Don't skimp on quality.
This may initially sound like a contradiction since usually quality often translates into
more expensive. However, the one place one cannot skimp is with the quality - not type
— of food served at an event.
Being a gourmet is about food quality and preparation, not expensive or rare ingredi-
ents. Cheap ingredients always taste cheap. The same holds true for disposable goods.
Flimsy paper plates scream stingy. Learn when to scrimp and when not to.

EXAMPLE: One of the best parties I hosted consisted almost exclusive of hot dogs
and salads. Even using the best kosher frankfurters and buns around, the cost was
quite low.
Another "girl's night," I asked each guest to bring a salad ingredient. 1 tossed all the
salad fixings together, served a selection of dressings and delicious breads and rolls. It
was not only tasty and imaginative, but budget-friendly.

•Keep abi open mind.
If you're open to anything, then everything is open to you. A dinner party in the winter
can be homey — serve a wedge of iceberg with ranch dressing and your grandmother's
meatloaf recipe with mashed potatoes instead of baby lamb chops and radicchio salad.
Follow the theme with apple pie and whipped cream for dessert instead of chocolate
soufflé. The enjoyment factor is the same.



Perhaps you have generous friends or a relative who will let you borrow everything from
tables and chairs to candlesticks and vases for your event. Most folks are glad let you
borrow nearly anything.
Of course, take good care of others' things and arrange to procure them and return
them at their convenience. What may be more work can save you in costs that add up


Banquet facility seats up to 150 guests with separate entrance
Events and Menus customized to your taste and budget
Same delicious food as served in the Sea Grille restaurant
Deal directly with the owners on all event and menu planning,
As well as during the function
Restaurant Dining Room available for Private Parties
Valet Parking

Call Craig or Bobbie Dilworth 248 - 487 - 0326

ea ,

visit www.seagrille.com f or menu. map and more



B 1 6

celebrate! I

March 2009

I cocktails • events

EXAMPLE: I know several people who "share" party dishes and such. They each buy
small quantities of the same dishes, linens, folding chairs, etc., and borrow from each
other when necessary. Over the years, they have collectively saved thousands of dollars.

Ask for — and accept
The beauty of doing favors for others is that for the most party, others are happy to do
favors for you. Ask friends to help you set up or break down a party. If someone asks to
bring a dish or wine, say yes.
The one caveat? Manage your expectations. Advise your helpers of exactly what you
need or the time required.
That way you're not disappointed when the friend who offered to bring cookies shows
up with 12 snickerdoodles or the other well-intentioned pal who offered to help you in
the kitchen comes dressed in white chiffon and stiletto heels.


° Bang for the buck.
Revisit your lists. Once you've decided what you must have, rethink it. Go for one or two
"wow" factors (a great band and dramatic table centerpieces, for example).
By forgoing some ancillary "details" and focusing on the big picture, you can put your
money where it will matter the most. ❑

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