Events &

Celebrations

INSIDE
The Cocktail Hour
Restaurant Party Rooms
Creative Confections

A supplement to the Jewish Standard · Fall 2018

FIRST PLACE
KOSHER CATERER
 Jewish Standard S-3

The cocktail hour......................................................... 4

A new wave of event making
Days of wine and sabras............................................... 6
Get a piece of your own Israeli vine/wine
Creative confections..................................................... 8
Cakes, candies, cupcakes, and more
The well-groomed man................................................ 10
The gift of the gift...................................................... 12
Knowing what to give for any event
All a-bloom................................................................. 13
Themes for wedding flowers blaze with color
Restaurant parties..................................................... 14
Sometimes in a room but always fun
Hosting shortcuts...................................................... 15
Timesaving moves to make entertaining easy
Simple yet stunning.................................................... 16
Set the menu for easy entertaining

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 The
Cocktail
Hour
A new wave of event making
Heidi Mae Bratt
S
ometime between 4 and 6 p.m. managers of
hotels or restaurants would offer up alcoholic
beverages to attract customers. Martinis, dry
with a twist, or with an olive, were de rigueur.
Seated at a mahogany bar, the patron would nurse the
drink and top it off with a handful of peanuts, usually
left at the bar to munch on with the drink as he would
unwind or conduct more business. Captured by the
writers of “Mad Men,” the iconic series on the advertis-
ing world of the 1950s or 1960s, that was what defined
the ritual of the cocktail hour.
But no more.
Today, the cocktail hour is a wide-open space of cre-
ative cocktails and creative cuisine that has become a
staple in the event-making business. The cocktail hour
may still be an hour, or sometimes an hour and a half,
but more frequently, it is the whole party. The tradi-
tional sit-down dinner has given way to the sampling of
foods and the variety and mingling that only a cocktail
hour allows.
At Northern Valley Affairs at Temple Emanu-El in
Closter, the cocktails still reign at the eponymous hour,
but they are so new and so imaginative, that even a
description of them sounds fun. Les Friedman, owner
of Northern Valley Affairs, said that what has become
the rage are signature drinks, like his-and-her drinks
with a play on the names of the groom and bride. For
instance, Mr. Friedman said, Mark and Pam had drinks
called “Mark’s Manhattan,” which included Marker’s
Mark bourbon, sweet vermouth, bitters and a slice of
orange. Pam had a “Pomegranate Martini,” with Grey
Goose vodka, triple sec, an infusion of pomegranate
and seeds floating on top. The custom-
made drinks were their signature, given
out at the bar at their wedding.
“Signature drinks have become very pop-
ular in the last two years,” said Mr. Friedman,
who also has fashioned drinks in a color scheme
of the wedding, like serving blue-infused drinks when
blue or purple is used in the wedding. Another hot
item, the Pickle-back Shot, is a shot of Jamison Whis-
key chased by a shot of pickle juice.
Another creative cocktail served in the colder season
is a smores martini that includes vanilla vodka, choco-
late syrup, crushed graham crackers on the rim of the
glass and mini marshmallows that are set aflame right
before serving.
“We try to do something to be different,” said Mr.
Friedman.
When invited to a wedding or another event, guests
love to arrive to make sure that they don’t miss the
cocktail hour, said event makers.
“I think the cocktail hour is the biggest and best part
of the wedding,” said Maria Daidone owner of The
Estate at Florentine Gardens in River Vale. “People
always talk about the cocktail hour.”
At The Estate at Florentine Gardens the cocktail hour
consists of the classic stations, which include pasta,
carvings, but also include trendier food items such as
gourmet grilled cheese, sliders, mac and cheese, and
taco bar mix.
“People love go to an array of stations and try differ-
ent foods and enjoy,” Ms. Daidone said.
Bill Zolna, owner of 4Sixty6 Caterers in West Orange,
said that a cocktail hour type of party is a natural for
a space like 4Sixty6. The former nightclub has a space
that is 25,000 square feet with the largest
disco ball in the area. It is conducive to
the mingling of people. Typically, said Mr.
Zolna, the cocktail hour takes place in the
upstairs area.
With the cocktail hour, clients can either
bring in a glatt kosher caterer or use the in-
house caterer who can provide more than
20 different dishes from which to choose;
from pastas to Asian food to paella to
sliders. In addition, the cock-
tail hour offers staffed food
stations.
“The old traditional sit-
down dinner is old,” said Mr.
Zolna. “Now there’s a feeling of
eat when you feel like eating. It’s not as formal. Peo-
ple’s eating habits are different. It’s a lot looser and
they want to be at the party.”
Patrice Jungermann, senior catering manager at the
Teaneck Marriott at Glenpointe, says the Grand Con-
course, the space right outside the Grand Ballroom
gives the cocktail hour a very special feeling.
“There is a huge skylight with natural light and a
very open area so guests do not feel confined in the
room” said Ms. Jungermann. “The space is very con-
ducive to mingling. People can walk around the long
concourse. We also have some couches and some soft
seating so there is a very homey feeling that guests
have during that time.”
The skylight also adds to the ambience, she said. In
some cases it is used as a decorative centerpiece. For
instance, crystals hanging down give the room a glow,
and because the light comes in from the outside, the
crystals reflect the change in the light from the out-
side from evening to night.
Of course, there’s is a lot of food action going on
with chefs at cooking stations and sushi bars, in addi-
tion to pass-around items. Another plus, because the
concourse is adjacent to the ballroom, guests can go
right into the main party room.
Danny Mizrahi, owner of Sababa Grill in Teaneck,
said that he makes the cocktail hour a mix of Middle
Eastern specialties and good-old Americana when
 1 2
4 5
7 8
he caters an affair. Typically, there would be carving
stations and shwarma and salad stations and pass-
around items such as cigars, kouba, as well as mini
hotdogs. Mr. Mizrahi would also offer wraps if they
were requested. Typically, the cocktail hour would run
an hour and a half.
Estihana is more than just its Asian-fusion begin-
nings. Yamin Dayan has been known to bring catering
to cocktail parties and beyond from his artistic and
sumptuous sushi, which dazzles the eye, to all kinds
of Asian inspired and everything-in-between dishes for
pass around and service at a cocktail type of event or
any event with a cocktail hour.
Samantha Snider, events manager at the Time Hotel
3
in Nyack says the Speakeasy Lounge is a very atmo-
spheric place to hold the cocktail party for an event. It
has a standing capacity of 150 people, and “an indus-
trial chic look that is very cool. It has the speakeasy
feeling of being in an underground bar.”
While in the lounge, guests can nibble on such vict-
uals as Swedish meatballs, filet mignon, and other spe-
cialty items, in addition to enjoying specialty cocktails.
Event planner Arlene Star, who owns Star Studded
Celebrations based in Palisades Park, said that she
does a lot of political events that naturally lend them-
selves to the cocktail hour-style of dinner as opposed
to a sit-down event.
“We do a lot of stations of international cuisines and
6
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2. Sababa Grill
3. Northern Valley Affairs
4. Florentine Gardens
5. Glenpointe Marriott
6. Estihana
7. 4Sixty6
8. Speakeasy
different countries. Mexican, Jewish, Chinese and dif-
ferent spreads of hot and cold food.
“For this type of political event people want to
socialize and mingle. They don’t want to be stuck wait-
ing for the next course to come. For the political event,
the sit-down doesn’t work” the cocktail style of dining
is much preferred.
Giyora Malka, owner of Hummus Elite in Engle-
wood, said that he presents his specialty Mediterra-
nean dishes to pass around, in addition duck roils, cev-
iche, short ribs, cigars, falafel, kibbe, chicken sate and
more. Most of his events are drop off, but a few times a
year, he does do catering when he sends out the team
to work the event.
 Jewish Standard S-6

Days of wine and sabras

Get a piece of your own Israeli vine/wine
Heidi Mae Bratt to a younger generation as it supports the country and
promotes its culture.

I
n the beginning there was the first generation of Zion-
ists who helped make the desert bloom, turning Israel
into a verdant homeland of milk, honey and trees
through planting and agricultural acumen.
Now a group of energetic, entrepreneurial millennials,
who more relate to Israeli exports like actress Gal Gadot
and the Netflix hit “Fauda” than to hora dancing or Na’ot
sandals, are taking their Zionist vision into the 21st century
– and into the vineyards of Israel.
Wine on the Vine, which is part of The Israel Innovation
Fund (TIIF), is an online fundraising platform that con-
nects people to Israel by planting vines at Israeli wineries.
Like its precursor of buying trees for the land, now one
can buy a vine and have a piece of Israel.
Founded by Adam Bellos, an entrepreneur and political
consultant who immigrated to Israel from Cinncinnati six
years ago, the nonprofit The Israel Innovation Fund aims
to develop programs that feature Israeli culture through
wine, film, art and party-like events.
The idea? To rebrand Zionism and make Israel appealing
“What we are selling is a vision for the 21st century
Israel,” said Mr. Bellos. “Not a country defined by strife,
but a nation defined by a culture of wine, technology, art,
and its beaches.”
In particular, Wine on the Vine offers wine lovers the
ability to plant vines in Israel and has thus far partnered
with eight wineries. The donations from purchase of the
vines go to support the organization as well as other Israeli
nonprofits.
Through Wine on the Vine (WOTV), people buy their
own vines for $18 per vine. Since its launch four months
ago, 2,500 vines have been purchased, Mr. Bellos said. In
time, those vines will yield the fruit for a “vine owner” to
have their own wine.
Want to have your own wine from your own vines? If
someone buys five vines, within four years they can have
their own 500-ml. bottle of wine. With 10 vines in the
same time period, there will be a yield of a standard sized,
750-ml. bottle of wine.
Wine on the Vine also want to promote Israeli wine to
not only be perceived as kosher wine (which it now is),
but to be seen on the world wine stage as a delicious and
refined product that can match or exceed any classic
wines from regions of renown for its wine.
For the visitor, said Mr. Bellos, Wine on the Vine, offers
myriad opportunities to sample wines at their partner
wineries or to have Wine on the Vine bring its wine to
the visitor at their hotel, home, or any other place of
convenience.
In addition to Wine on the Vine, TIFF also has divisions
that promote film in its What If? Studios; art, The Hebrew
Wallpaper Project; and Jaffa Nights, which sponsors twice
monthly party events in Tel Aviv in which everything —
art, music, film and wine — are brought together.
Visitors also can set up a Jaffa night for their own event
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 Jewish Standard S-8
1 2
Creative confections
Cakes, candies, cupcakes, and more
Heidi Mae Bratt
W
hat would a birthday be with-
out a cake? How would the
celebrant blow out his or her
birthday candles? And where
would the bride and groom get their cut-
ting-the-cake picture at their wedding
without the classic triple-tiered white
decorated cake? How about a goodie
bag of treats when guests leave? That is
something that caps the party just so.
What is it about confections from
cakes to cookies to cupcakes to candy
— basically anything that puts on a
sweet ending or sweet beginning or a
sweet middle for an event — that peo-
ple love so much?
In a word, the sweets “makes an
event sweet,” said Joel Schiff, owner of
World of Goodies in Teaneck.
Mr. Schiff should know. His store car-
ries an array of sweets from loose by
the pound items — candies, chocolates
and everything in between — to bas-
kets and dishes that are decoratively
wrapped.
He recently started to offer sweet
bars at different events. He recently
www.thejewishstandard.com brought a station of candy and halva
and chocolate to a baby shower.
“We set everything up and had a
staff member there, cutting the halva,”
he said.
Another newcomer to the sweet
scene, Giyora Malka, owner of Hum-
mus Elite, just started selling Shabbes
cakes at his Englewood restaurant. So
far so good, said Mr. Malka. The baker
is Rona Abramovitz, who is making a
variety of pareve cakes, including bab-
kas and other items.
“We just started about a month
ago,” said Mr. Malka. “Rona is a friend
of mine and a very good baker. She
needed a platform to sell, so I figured
we would try it out. We put the cakes
out on Thursday and they have been
selling very well.”
A veteran of the cake, bakery and
not-to-forget challah business is Zadies
Kosher Bake Shop in Fair Lawn. If
Zadies fans can’t get to the store for
their favorite baked goods, they can
pick up their favorites in various retail
shops and supermarkets.
When it comes to cake, Zadies is
known to be a wizard in its perfection
of pareve buttercream.
“The benefit of getting a cake from
us is that it is not only nice looking,
but it’s going to taste really good,” said
Adam Steinberg, who runs the bakery
business named for his grandfather,
 Jewish Standard S-9
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Mr. Steinberg admits that the bakery
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“When we bring a cake to a cus-
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 Jewish Standard S-10

The well-groomed man dress better, you feel better.” Taking

guys wearing sneakers with formalwear or
Kristen Castillo
sporting a simple suit without a tie. “Cou-
advantage of online custom clothing and
tailoring will leave you looking polished
and feeling comfortable and confident.
Vests are back this year. If you choose
one, make sure it has a full back, not just
a single strap across your back, which
doesn’t look elegant. Or you could skip the
trend altogether; vestless dress is a thor-

B
rides aren’t the only ones who
care about wedding fashion. These
days, lots of grooms and grooms-
men want to look and feel red car-
pet-ready on their big day. Tuxedoes and
suits are highly customizable with various
colors, textures and styles. Additionally,
guys have many choices of accessories like
ties, shoes and vests.
“We’ve seen a big uptick in grooms not
only wanting to express their own person-
ality, but also giving room to their grooms-
men to be themselves,” said Mary Kate
Gough, a wedding consultant for the cus-
tom tailored menswear brand InStitchu.
The resulting look focuses on being simi-
lar in tone but not matchy-matchy. That’s
exactly what has happened in bridesmaid
fashion, too — an overall cohesive style but
nothing too precise.
Things are getting a bit casual, too, like
ples now want their special day to reflect
themselves more than anything else, and
their styling definitely reflects that,” said
Ms. Gough.
Whatever your fashion approach or
goals might be, menswear trends are sure
to have you looking and feeling your best.
Focus on Fit
“The defining trend in men’s wedding
fashion is the fit of formalwear,” said Derek
Tian, co-founder of Black Lapel, an online
custom clothier for men. He said that in
the past, men didn’t focus on how the
suit fit. They were only concerned about
the color or the style. “Then they would
end up swimming in that suit or tuxedo
on their big day,” he said. “Not only is
this unflattering for their physique, but it
makes for terrible wedding photos.”
Black Lapel believes that “when you
Menswear Trends
Prints ranging from plaids to florals to
checkers are in vogue for jackets, ties,
and other accessories. Groom style is
sleek and sophisticated. Gone are boring
looks like simple gray or black suits with-
out embellishments. Cummerbunds are
passe, too.
“There are more requests for dinner
jackets, specifically those in novelty fabrics
paired with solid tuxedo pants,” said Ms.
Gough, who’s also seeing more requests
for metallic colors like silver and chrome.
Slim-fit styles are in for jackets and pants,
and the new “it” color is royal blue. White
shirts are still the go-to formal color,
but many grooms are going for colored
shirts. For a unique twist to pull the look
together, go for suspenders or a belt. But
again, make sure the look is refined and
fits properly.
oughly modern formal look.
Typically, guys go for pops of color
in their ties. Neckties are dressy but not
overly formal. Bow ties are fancy and on
point. These days, both are available in a
range of styles, from solids to subtle prints
to statement designs that will wow.
All About Sole
Loafers, boots, and oxfords are making
a statement in men’s formalwear. More
specifically, burnished shoes are popular.
“Burnished shoes are where the color is a
darker hue at the tip of the shoes and fades
into a lighter, ombre tone throughout the
entire shoe,” said Wale Nubi, founder and
senior stylist of Jojayden, a one-stop-shop
men’s haberdashery with custom designs
in Chicago. “This shoe is extremely popu-
lar in Italy and is becoming a huge fad in
America.” Creators.com

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www.thejewishstandard.com
 Jewish Standard S-11

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 Jewish Standard S-12

The gift of the gift Over the years, I’ve encountered numerous instances
Knowing what to give for any event in which the giver’s priorities or preferences came before
those of the person who was to get the gift.
One time, a woman approached me for some advice.
Nancy Silberman Zwiebach Her daughter was turning 30 and she felt it was a mile-
stone birthday that deserved extra recognition. She told

W
hen I was about 11 or 12, my teenage cousin had
something that I wanted to have in the worst
way. It was a transistor radio. It was the first I
had seen and the idea of being able to move and
take music with me was unbelievable. The radio was gray,
about 10-inches long, 8-inches high, and 1 ½-inches deep.
The handle, which also served as the antenna, was black
and about 2-inches high and as long and as wide as the
radio. It had a bar in the middle and one would swing it
around for better reception. It was just the coolest thing I
had ever seen.
As most kids do when they really want something, I
asked, begged, pleaded, and implored my parents to get
me one. It was summertime and my parents had a sum-
mer home in Putnam County where my mother and I
spent the whole summer, while my father would join us
Monday night to spend Tuesday, his day off. One week he
let me know he had gotten me the radio. I was ecstatic and
bursting with anticipation of his visit. Anxiously awaiting
NOW OPEN! NOW OPEN!
his arrival, this Monday night felt like agony until he drove
up. When he came in and, with great anticipation himself,
and a feeling of tremendous satisfaction in pleasing his
daughter, presented me with a small, black, what seemed
like a minuscule radio, I was crushed. He was upset at my
disappointment and his own disappointment at my not
being thrilled with the gift.
Being a practical parent, he tried to explain how much
more sense it made to have this smaller-size radio. The
explanation meant nothing to me and I didn’t want to hear
it. The gift of the radio was not what I wanted, expected,
nor what I believed was promised. Amazingly, until today,
the letdown of being promised one thing and getting some-
thing entirely different, along with my father’s not being
able to understand my feelings at the time, arouse the
same feelings of disappointment, frustration and being
misunderstood as it did so many years ago. The experience
did, however, teach me an important lesson. Giving a gift
should be about pleasing the recipient and not the giver.
me she suggested to her daughter that either they make
a party for her in a restaurant or she could take a cruise
with her mom. Mom then said, “She said she wanted the
party, but I think I’ll make reservations for the cruise.”
She then she asked me, “What do you think?” I couldn’t
believe the question. The answer was clear; her daughter
wanted the party. Thankfully, her daughter got the party
she wanted in the end.
The other situation also involved a parent and her
12-year-old son. Again, mom asked her son what he would
like for his birthday. This was a boy who loved animals, par-
ticularly horses. He said he wanted to go horseback riding.
Mom’s response was, “That’s not a birthday present. What
do you want for your birthday?” Do you think it would be
possible for anyone to feel more dismissed than this boy?
He was told he was not smart enough to know what a birth-
day present should be; it became quite clear that he was
not going to get what he really wanted, and that, while his
mother pretended to take his wishes into consideration,
the truth was that what she wanted to give him took pre-
cedence. In essence, in spite of the fact that she could be

e DINING • CATERING
owle
• Party rooms bestowing exactly what her son wanted, making his wish

e
NOW OPEN! owl
owl
come true, she would feel like she was offering a poor gift
and she couldn’t live with that impression of herself.
The most interesting thing about these examples is that
both mothers started off exactly right. They started off,
at least in appearance, to want to give the gift that their
children wanted, hoping, subconsciously anyway, that
the child would choose something that would please or
benefit them,
Then how does one go about choosing a gift? The best
D IS PREPARED WITH THE
ALL OFFRESHEST
OUR FOODINGREDIENTS
IS PREPARED WITH THE FRESHEST INGREDIENTS way is when one knows what the other person wants, a
material gift or a particular experience, and it is bought
ALL OF OUR FOOD IS PREPARED WITH THE FRESHEST INGREDIENTS
or arranged. If the gift-giver does not know the recipient’s
preferences, then it’s a good idea to ask. If the intended
recipient is vague or completely noncommittal, then
use what’s known about the person, get what seems to
be appropriate, but make sure that the gift is something
that can be exchanged for something else. If the recipient
would be pleased with any number of things or likes to be
surprised, ask the person to make a list and then choose
• Lunch & Dinner served in our beautiful dining room from the list. This is what is being done essentially when
ur beautiful dining room • Lunch & Dinner served in our beautiful dining room • Lunch & Dinner served in brides and grooms create a registry. It takes out the guess-
• Vegan, Vegetarian & Gluten-Free menu options
our beautiful dining room work and, theoretically, anything received will be wanted.
n-Free menu options • Vegan, Vegetarian & Gluten-Free menu options
• Lunch Specials
Catering For All • Vegan, Vegetarian & A purchased gift should be exchangeable whenever pos-
• Sushi Bar
• Lunch Specials Occasions! Gluten-Free menu options Catering sible. It is not an insult if the person chooses to exchange
Catering For All Catering For All For All
• Party Room available • Lunch Specials the item. If it is a gift of a family heirloom or other pos-
Occasions! • Sushi Bar Occasions! Occasions! session or homemade item, of course this is not possible.
NR-0004200729-11

Party 201.857.5828 WE• Sushi

DELIVER
Bar (min. $15)
But for it to truly be a gift, the giver should not expect any
•Room
Party Room available 26 E Prospect St., Waldwick, NJ (off of FranklinTurnpike)
Open 7 Days: Mon-Thur 11am-9:30pm • Fri-Sat 11am-10:30pm • Sun 12noon-9pm special treatment or honor in return. Hopefully, there is
ALL OF OUR FOOD IS PREPARED
NR-0004200729-11
NR-0004200729-11

201.857
857.5828 WE DELIVER .5828
(min. $15) WE DELIVER (min. $15) enjoyment in both giving and receiving a gift.
26 EWITH THE
Prospect
pect St., Waldwick, NJ (off of FranklinTurnpike) FRESHEST
St., Waldwick, INGREDIENTS
NJ (off of FranklinTurnpike) Of course, the greatest enjoyment of a gift should be
Thur 11am-9:30pm • Fri-Sat Open 7 Days: Mon-Thur
11am-10:30pm 11am-9:30pm • Fri-Sat 11am-10:30pm • Sun 12noon-9pm
• Sun 12noon-9pm the intangibles: feeling known, understood, cared about,
201.857.5828 WE DELIVER (min. $15) and the appreciation given to both the giver and receiver.
26 E Prospect St.,Waldwick, NJ (off of FranklinTurnpike)
WWW.REDBOWLNJ.COM Nancy Silberman Zwiebach is a certified school psychologist,
Open 7 Days: Mon-Thur 11am-9:30pm • Fri-Sat 11am-10:30pm • Sun 12noon-9pm psychotherapist, and motivational speaker.

All a-bloom
e
Themes for wedding flowers blaze with color
dianne Crown
W
d to the fashion-forward looks.
ith design theme names such
as Mediterranean Chic and
Positively Posh, wedding flower
e
trends are all about the wow
factor, and brides’ style choices will be lim-
ited only by their imagination and budget.
y friendly style that reflects the serenity of
Four Main themes
In a feature for Oasis Floral Products,
writer Sharon McGukin presented four
d
themes identified by International Floral
-
Distributors Inc. and accomplished floral
designer and trend forecaster Michael J.
t and many more!
Skaff of Savannah, Georgia.
Mediterranean Chic: “Floral designs
exude a natural, freeform look when
vines, fruits, and greens are arranged in
s
formal pedestal vases or placed against
structured patterns,” Ms. McGukin said.
“Sunlit yellows, light blues, and attractive
- www.ChantillyLaceofWyckoff.com
teals mixed with blushing peaches, pinks,
e
purples, vibrant reds, and oranges create
h
the look.”
t
Earth Elements: “Inspired by European
t
,
r
tradition,” Ms. McGukin said, “natural
browns, greens and whites give a mod-
ern edge to classic wedding decor and
t
embellishments that fit naturally indoor
and out.”
Positively Posh: Express romance and
“posh feminine flair” with a combination
of vibrant, delicate and subdued tones
a
including fuchsia, silver, pink, and plum
to create “a look fit for royalty.”
Folk Art Reinvented: This fresh look
d
splashes bold oranges, hot pinks, reds,
n
and yellows throughout textural greens
for a “repurposed garden” look that said
g
“hippy style meets country chic.”
t
e calendar, this site would be a fun starting
tips for the trends
Mr. Skaff’s forecast for specific trends that
n
-
wedding planners should expect include:
Multiple small designs will be replaced
by large focal pieces that can be
-
repurposed.
Tiaras will replace crowns, and design-
.
ers will use small, delicate flowers to craft
floral necklaces, rings, bracelets, and cuffs.
s
Dresses will show a little skin, and “soft
beige and nude will upstage traditional
white for a stylish modern vibe.” Dresses
and flowers will complement each other,
, Contact: Arlene Star
as with a Grecian goddess dress to com-
plete the romantic, lavish Mediterranean
Chic theme.
Gold is the resounding metallic tone.
Copper, bronze, and mother-of-pearl
Jewish Standard S-13
Chantilly Lace
Lingerie &
Shapewear
accents add strength or an elegant finish Find the Perfect Bra!
Brittany Ulman of Hillcrest Garden broke WE CARRY YOUR SIZE!
down some of IFD and Mr. Skaff ’s other BRAS SIZES 30A-50HH
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nature.
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Replace “compact cookie-cutter bou-
quets” with free-form bouquets, eclectic • Personalized Service
flower combinations, and updated color
palettes.
Whether effortlessly elegant, wonder-
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ant, archways, wall decorations and floral
chandeliers will assert brides’ “individual- Gift Appointments FREE
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Magnet Memories 253 EVERETT AVENUE, WYCKOFF · 201-847-8747
Bring your wedding theme and florals to
life with MagnetStreet, a full-service online
stationary and magnet store that offers
Tues-Fri 10-6, Sat 10-5
trend-forward color palettes for every
season.
Collections range in color from satu-
rated jewel tones like plumeria and rich
custom peach, to “mystical” azalea and
Star Studded Celebrations
custom teal, and to “glam” custom navy,
cream rose, white and a custom forest Full Service Event Planning
green. It also offers a “tranquil” moody yet
calming and fresh nature-inspired palette;
a “twilight” group of sandy neutrals and
teal blues; a “tender” collection of peach,
periwinkle, ivory, and white; an “ethereal”
bunch with carnation, pink, pale lavender,
and minty green; and many other combi-
nations for summer, fall and winter. These
groups are so pretty and inviting that
whether or not there’s a wedding on your
point for your next interior design project.
the language of Flowers
Art, style, tradition, and sentiment all meet
when selecting wedding flowers and col-
ors. During initial brainstorming and cre-
ative concepting, check out the Old Farm-
er’s Almanac website for a list of traditional Weddings · Bar & Bat Mitzvahs
meanings of flowers, herbs and other
plants at https://www.almanac.com/con- Corporate Events
tent/flower-meanings-language-flowers.
The finished designs will boast symbolism
Special Occasions
that it special to you and your partner.
Flowers are one of the many beautiful
details that pull together to create a wed- (201) 923-7070
ding theme. The sky is the limit this year, www.starstuddedcelebrations.com
so get creative and make a splash. superstar9060@yahoo.com
Creators.com
 Jewish Standard S-14

Cantor
Barbra
Restaurant parties
Lieberstein
0002441714-01.qxd 10/15/08 5:09 PM
Sometimes in a room but always fun
Page 1

Certified Cantor with Heidi Mae Bratt

H
12+ years
BAR & BAT of pulpitMAGAZINEowAD
MITZVAH many times does one choose to celebrate in a fun way to celebrate an event in style. The restaurant does
0002441714-01
restaurant? It can be a birthday, an anniversary, a all the work, and the customers have all the enjoyment.
Lessons in experience
your home reunion, a surprise, or anything in between. Some restaurants have separate rooms for parties, but
Learn to read Hebrew LIEBERSTEIN, BARBRA most will accommodate parties and partition off part of
Having a party in a restaurant is an organized
Fri, Oct 24, 2008 the dining room during off-peak hours, such as Friday
Group and1 cols, 2.13 x 2.50" afternoon, Saturday afternoon or Sunday afternoon or
Learn to private lessons
Process Free Sunday night.
read Hebrew in your home
Lisa SpadevecchiaThe Best Selection of Vila Verde in Wayne, the Spanish and Portuguese eatery
with the old-world style atmosphere, will do parties and
Parent Paper Talliot and partition off part of the main dining room, said Paulino,
Officiant atCantor BarbraCeremonies, Kippot anywhere.
Bar/Bat Mitzvah Carine Exquisite Styles
the owner. Vila Verde can offer a prix fixe menu or serve
201-818-4088 for Women, Men, off the menu, including its specialties of seafood and fish.
Baby Namings and Weddings Bar and Bat Mitzvah Upscale Greek restaurant Axia Taverna in Tenafly is
___ Art Direction available for private parties for lunch and dinner. Its
Cell: 201-788-6653
Officiant for Baby Namings
_X__ E-Proof
Mention this ad for

e-mail: cantorbarbra@aol.com
Certified Cantor with 12+ years
www.cantorbarbra.com
of pulpit experience
RCBC
___ OK AS IS
Convenient Bergen County Location · 201-321-4995
___ OK W. CHANGE
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________________
approved by
10% OFF
Beautifully Beaded, Crystal,
Crocheted, Suede, Lace
Kippot, Tallit Clips
Lisa Prawer
second-floor balcony offers a private party room and
a separate cocktail bar that can accommodate up to 55
guests, catering any occasion. General Manager Tim Vla-
hopoulos will help customers develop the perfect menu
for the special event, said owner Marge Parlamis. The
restaurant’s chef is Alex Gorant, and the three of them
are a team, said Ms. Parlamis. Fresh fish is among the
specialties that are served.
At Il Mulino, a familiar Italian cuisine is offered in a tra-
ditional semi-formal dining room in Dumont. They are
glad to accommodate parties and will partition off the din-
ing room. One of its specialties is osso bucco.
Jack Shen, manager of the Golden Dynasty in Hillsdale,
said the restaurant has a separate party room and can
offer guests a special menu if they desire.
Nanni in Rochelle Park, a longstanding Italian eatery
that garners raves for its traditional Italian dishes and
extensive wine list, will do parties and partition off the
dining room.

We Are Nut Free!

Glatt Kosher
Mediterranean Cuisine
Dine In · Take Out · Catering
NEW: CAKES FOR SHABBAT

39 East Palisade Ave

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Sun-Thurs: 11:30am-10pm · Fri: 10am-3pm
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 Jewish Standard S-15

Hosting shortcuts
Timesaving moves to make entertaining easy

I
s t may feel impossible to fit even more
into already jam-packed days, but
t when the holidays roll around, enter-
f taining and celebrating always find a
y way. Fortunately, you can discover some
r shortcuts when hosting that offer plenty of
festive style while also helping you avoid
stressing over every detail.
This year, rely on some timesaving
, hacks so you’re not just throwing the holi-
day party, but enjoying some seasonal fun
of your own.
s Repurpose with purpose. There’s no
s need to make time for a trip to the store
d or to spend a bundle on party supplies. A
5 pretty, oversized flowerpot or planter that
- has been cast aside for winter makes a per-
u fect tub for icing down beverages. When
e
it comes to decor, you can cover any old
box with some of last year’s leftover holi-
day paper to add some colorful touches
around the home. A similar idea: wrap
canvas art or other frames in pretty paper
to extend the theme up the walls.
Make easy attractive. Most holiday
celebrations center on the food, but it’s
still an area where you can shave some
time. For example, a simple but attrac-
tive option like the wide selection of Chi-
net Classic White products is designed for
practical use. They do not bend, fold or
leak, and are strong enough for extra help-
ings no matter the occasion.
For a more elegant affair, the Chinet
Cut Crystal collection is the only fully coor-
dinated line of disposable plates, cups,
cutlery and wineglasses. Guests will barely
realize they’re not using the good china,
but you’ll definitely notice when you’re
able to skip time at the sink to spend more
precious moments with your loved ones.
Fill the freezer. Whether your enter-
taining is more impromptu in nature or
you host a single-sizable shindig, keeping a
well-stocked freezer can help make hosting
a cinch. Dedicate time to prepare items you
can easily defrost and serve later, like casse-
roles, appetizers, side dishes, and desserts.
Forgo fussy food. An elegant sit-down
meal isn’t the only way to enjoy a holiday
gathering. Guests may even appreciate a
break from traditional heavier fare. Sim-
ple food stations, finger foods, and even
store-bought meals are all time-saving
alternatives. Another timesaving option:
dressing up store-bought food as part of
a larger spread. For example, you can
top side dishes like mashed potatoes with
olive oil or butter and sprinkle with cheese
or embellish a main course such as ham
with rosemary sprigs and fresh fruit.
Keep cleanup simple. For a festive,
yet deceptively easy table, consider using
kraft paper as tablecloths and let some
of that leftover wrapping paper do dou-
ble-duty as table runners. Simply cut the
wrapping paper to your desired length
and fold the edges under to create clean
seams. Match the DIY table coverings with
a coordinated line of disposable tableware
to make cleaning up a cinch.
Family Features Source: Chinet

- KOSHER DINING • CATERING • Party rooms

e
- RCBC
CATERING FOR ALL OCCASIONS! RCBC

n
The Flavor of Israel
y

e Serving The Kosher Way Since 1976 Specializing in Authentic

Under Rabbinical Supervision Israeli Cuisine Since 2005

1ST PLACE DELI & RESTAURANT

MATZO BALL SOUP

Free
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Enjoy our Traditional Kosher Specialties! Bar/Bat, Brissim, Kiddushim,
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WE DELIVER 201-530-0808 For more information contact
Open 7 Days · www.koshernosh.com www.SababaGrill.com
894 Prospect Street • Glen Rock, NJ catering@estihana.com

201-445-1186
Open 7 Days • www.koshernosh.com
 0003574344-01_0003574344-01 10/4/13 4:12 PM Page 1 Jewish Standard S-16

Simple yet stunning Tomato Soup

Set the menu for easy entertaining with Homemade
Olive Oil Croutons

O
ne of the best-kept chef secrets to dishes time and time again. Planning
hosting the most memorable at- ahead is key to entertaining, but when it Prep time: 10 minutes
home parties is keeping the food comes to cooking; make things quick and 4 tomatoes

GRAND OPEN
simple and adding small details to
make it special. After all, a host who isn’t
hard at work in the kitchen is a host who
can spend more time with guests.
One way to make every minute in the
kitchen count and provide crowd-pleas-
ing food is by using wholesome, qual-
ity core ingredients like olive oil, fresh
bread, cheese, and artisan chocolate to
create flavorful dishes that are easy to
prepare and leave you with more time to
enjoy what matters most: moments with
the ones you love.
When it comes to cooking, focus on the
essentials and the highlights of each dish.
Building recipes around quality ingredi-
ents, such as Bertolli Extra Virgin Olive
Oil, makes it easy to create show-stopping
easy with a little help from powerhouse
ingredients that lend themselves well to a
variety of flavors and preparations.
In keeping things simple, use olive oil
to add a little extra zest and create dishes
that pop off the plate, like this recipe for
Beet Hummus. Or if you’re looking for
something comforting and wholesome,
indulge in this creamy Tomato Soup with
Olive Oil Croutons. For a larger event, try
Mushroom Carpaccio and Creamed Spin-
ach Au Gratin, which can leave a lasting
impression on your guests. To top it all
off, go for this Bitter Chocolate and Pis-
tachio Cream Dessert for a perfect way
to end a meal.
Make every moment count and find
more simple recipes at Bertolli.com.
3 grilled red bell peppers in oil
1 shallot
1/2 cup Bertolli Extra Virgin
Olive Oil, plus additional
for brushing on bread
3 tablespoons sherry vinegar
1 clove garlic
10 basil leaves
salt, to taste
pepper, to taste
4 slices crusty bread
Cut small cross in bottom of tomatoes and submerge in boiling water 30 seconds.
Let tomatoes cool in ice water 30 seconds then remove skins.
In blender, blend tomatoes, red bell peppers, shallot, extra-virgin olive oil, vinegar,
garlic, basil, salt and pepper, to taste, until mixture is smooth. Add mixture to large
pot and heat, stirring frequently.
Cut bread slices, brush with olive oil and grill 2 minutes per side over medium-high
heat until visible grill marks have formed.
Source: Bertolli Olive Oil

DINING • CATERING • Party rooms

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Dining, Takeout & Catering on Teaneck’s Cedar Lane
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0003574344-01_0003574344-01 10/4/13 4:12 PM Page 1 Al’s Charcoal Pit KFC 477B Cedar Lane
2ND PLACE 540 Cedar Lane 585 Cedar Lane
CHINESE RESTAURANT Sapphire Thai Food Express
Bischoff’s Confectionery Ma’adan

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Butterflake Bakery
446 Cedar Lane
Mortgage Apples Cakes
445 Cedar Lane
Shelly’s Vegetarian Restaurant
448 Cedar Lane 740 Chestnut Ave 482 Cedar Lane
BV Tuscany Restaurant New Asia
Chinese Takeout Subway
CHINESE CUISINE 368 Cedar Lane
567 Cedar Lane 559 Cedar Lane
Gift Certificates Available · Catering Coliseum Pizzeria New Teaneck Fish Market Taipei Noodle House
Daily Lunch Specials · Ample Parking 435 Cedar Lane 431 Cedar Lane
Dovid’s Fresh Fish Market 483 Cedar Lane
Gift Certificates Available Dine-In/Take-Out Noah’s Ark
Daily Lunch Specials Mon. – Thurs. 11:30am – 10:00pm 736 Chestnut Ave 493 Cedar Lane Three Star Bagels
Ample Parking Fri.& Sat. 11:30am – 11:00pm Empire Hunan II Pickle Licious 402-04 Cedar Lane
Sun. 12:00 noon – 10:00pm 444 Cedar Lane 384 Cedar Lane
Take-Out / Dine-In Veggie Heaven
Mon. – Thurs. 11:30am – 10:00pm Scan Code for Estihana Pizzalicious/BerryLicious
Fri. & Sat. 11:30am – 11:00pm • Sun. Runner-Up
Runner-Up 12:00 noon – 10:00pm MenuBYO
& Website 473 Cedar Lane
515 Cedar Lane 439 Cedar Lane
Best Chinese Best Chinese
3 Franklin
Restaurant Mahwah • 201.529.8288
Turnpike, Restaurant Scan Code for
Five Star Coffee Shop Sababa Grill Victor’s Pizzeria
Menu & Website
Visit our website at: www.imperialdynastynj.com 356 Cedar Lane 456 Cedar Lane 540 Cedar Lane
3 Franklin Turnpike, Mahwah
201.529.8288
Sponsored by Cedar Lane Management Group
www.imperialdynastynj.com BYO www.CedarLane.net · Always FREE Parking

Healthy Beet Hummus
Prep time: 15 minutes
3 beets
salt, to taste
Bertolli Extra Virgin Olive Oil
2 cups canned chickpeas
2 tablespoons sesame seed paste
or tahini
Heat oven to 375 F.
Peel beets and boil until soft; season
with salt and olive oil.
Puree beets with chickpeas and sesame
seed paste until a uniform paste forms.
Transfer to oven-safe serving dish. Bake
10 minutes and serve.
DINING • CATERING • Party rooms
RISTORANTE
“Fine Dining in
a Relaxed Atmosphere”
Before or After Dinner Enjoy Live Music
in our Lounge Fri. & Sat. Evenings
Excellent - Zagat
1999, 2000, 2001, 2002, 2003, 2006, 2014
ASK ABOUT OUR PARTY FACILITIES
Lunch 11:30 am - 3 pm · Dinner 5 pm - 11 pm
Lunch on Saturday from 3:00 on
Open Monday-Sunday for lunch & dinner
53 W. Passaic St., Rochelle Park
201-843-1250
Jewish Standard S-17
Mushroom Carpaccio and Bitter Chocolate
Creamed Spinach Au Gratin and Pistachio
Prep time: 15 minutes Cream Dessert
Mushroom Carpaccio: Prep time: 15 minutes
2 1/4 cups cremini mushrooms 1/2 cup, plus 1 tablespoon,
Bertolli Extra Virgin Olive Oil sweetened condensed milk
salt, to taste 1/2 cup brown sugar
1 1/2 tablespoons Bertolli
Creamed Spinach: Extra Virgin Olive Oil,
2 1/4 cups spinach plus additional for
1/2 cup heavy cream pistachio cream
salt 4 ounces dark chocolate
pepper 1 1/4 cups shelled pistachios
Parmesan cheese
In saucepan, combine condensed milk and sugar; cook
To make Mushroom Carpaccio: over low heat, stirring until mixture takes on toasted color.
Heat oven to 400 F.
Add olive oil and dark chocolate; continue to stir until fully
Clean mushrooms and cut into thin slivers. combined.
Season with olive oil and salt. Set aside. Line 9-by-5-inch loaf pan with parchment paper and
To make Creamed Spinach: Boil spinach 2 minutes, strain and spread mixture into pan. Refrigerate until fully set.
place into saucepan, over cream. Cook 5 minutes. To make pistachio cream: Blend pistachios and olive oil un-
In blender, puree mixture and pour over Mushroom Carpaccio. til smooth paste forms.
Grate Parmesan cheese over entire dish; bake Remove dessert from pan and cut into slices. Serve with
5 minutes. pistachio cream on top. Family Features
Est. since 1991
Spanish & Portuguese Restaurant
CHINESE CUISINE  COCKTAIL LOUNGE
Why Go to Newark? Come Once, You’ll be Back!
■ Specializing in Seafood and Steaks
HILLSDALE
■ Private Room Available For All Occasions
JAPANESE & CHINESE CUISINE  SUSHI BAR
FRANKLIN LAKES
■ Birthdays, Anniversaries, Corporate Functions • Daily Luncheon Specials
■ Shower Packages • Take out or Dine in • Ample Parking
Other Packages Available, Call For Details • Reservations Recommended
■ Open Seven Days For Lunch & Dinner • Gift Cards Available
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TAKE OUT AVAILABLE 10 TIMES for up to 100 People
Best Chinese
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Call For Reservations Rated ★★★★★ by The Courier
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SPECIALS
(By Market Basket)
www.goldendynastynj.com

What to wear?
Kristen Castillo
R
eceived a wedding invitation and
unsure about what to wear? You’re
not the only one. It’s challenging to
decipher the wedding dress code
these days.
White tie, black tie, beach formal, dressy
casual? What do all the terms mean and do
Knowing if black tie, white tie or casual
they mean the same thing to everyone?
“The dress code is all dependent on the
couple and their personalities and also
on where the wedding/reception is being
held: under a tent, on a farm, golf course,
hotel, castle, etc.,” said photographer Alice
Bil, of studioEPIC photography, who has
attended and covered more than 300 wed-
dings as both a guest and a photographer.
She says couples should specify the
dress code on the invitation and guests
should follow the protocol.
“When in doubt, you may want to con-
sider asking for more information,” said
sister designers Valerie and Stephanie
Chin of Val Stefani, reminding guests not
to directly ask the bride or groom, who are
busy. Instead ask a member of the wed-
ding party or a family member, since those
individuals likely know the wedding style.
Here’s what you need to know:
White Tie
This style is the most formal.
“Whip out your best stuff ... purchase
or rent it for the evening,” said Ms. Bil,
explaining guests should dress like they’re
meeting the president or the queen. “This
is going to be a big event.”
Men should wear formal tuxedos,
dress shoes, and even gloves. Women are
expected to wear floor-length gowns, and
nothing too revealing. Consider getting
professional hair and makeup.
White-tie events are typically held at
government buildings, mansions, and
hotels.
Black Tie
Treat black tie like a red-carpet event.
“Pretend you are going to the Oscars
or opera,” said Ms. Bil, who calls this her
favorite wedding style.
Guys should wear tuxedos. Women
should dress up in gowns, which can be
eye-catching and designer styles.
“As a guest invited to a black-tie wed-
ding, you should opt for a formal gown in
a neutral color,” said the Chins. “You can
also wear a chic cocktail dress or a long
evening gown.”
Still not sure what to wear? “When in
doubt, picture what would look appropri-
ate next to a tuxedo,” they said.
Black-tie weddings are often held at
large venues including high-end hotels and
art galleries.
Black-Tie Optional or Formal
“Pretend you are going to your prom
again,” said Ms. Bil, who says that formal
is the most popular wedding dress code.
It’s often seen at weddings held at banquet
halls and hotels.
Women wear dresses, including shorter
styles, if desired. Men don tuxes or dark
suits and dress shoes.
Semi-Formal
This style has a slightly laid-back vibe.
“The important part, again, is not to
Jewish Standard S-18
aim too informal,” said the Chins. “And
this means jeans, no matter how nice, are
simply a no.”
Ties are optional for guys. Ladies typi-
cally wear dresses.
“Clothes can be comfortable, but still
presentable,” said Ms. Bil, who generally
sees this style at smaller venues such as res-
taurant receptions, bars, and golf courses.
With semi-formal, the time of the wed-
ding dictates what to wear.
“If the ceremony and reception are
later in the evening then wear darker for-
mal hues for an evening affair,” say the
Chins, who note a daytime wedding calls
for vibrant colors and lightweight fabrics.
Dress Casual
This style is seen at outdoor venues, as
well as afternoon weddings.
Guests can wear jeans if they want, but
dress them up with nice blazers and sharp
shoes.
Still keep Ms. Bil’s advice in mind: “Dress
as if you are going to meet the parents or
go on a nice date,” she said. “You still want
to look nice.”
Casual
“Anything goes, as long as you are com-
fortable, but obviously presentable,” says
Ms. Bil, who explains with this dress code,
even shorts are OK as long as they’re clean.
Still it’s smart to study the wedding’s envi-
ronment when deciding how to dress.
Casual attire is typically suited for out-
door weddings, including boat weddings
and tented affairs on a private property.
Beach Formal
Just because a wedding is at the beach
doesn’t necessarily mean it’s casual.
Dress up but remember the party
involves “sun, sand, and water,” say the
Chins, who suggest women wear dressy
sundresses with shoes that are beach-
ready, such as dressy flat sandals or espa-
drilles. Men should wear lightweight suits;
ties are optional. No flip-flops!
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4Sixty6 Caterers is a unique, non-traditional, all-inclusive event venue. With a
4Sixty6 Caterers is a unique, non-traditional, all-inclusive event venue. With a
15,000SF club-style atmosphere and a state-of-the-art lighting, sound, and
15,000SF club-style atmosphere and a state-of-the-art lighting, sound, and
video system, 4Sixty6 Caterers is the perfect place to host your next event.
video system, 4Sixty6 Caterers is the perfect place to host your next event.
From Bar/Bat Mitzvahs and Sweet 16's to Birthday Parties and Corporate
From Bar/Bat Mitzvahs and Sweet 16's to Birthday Parties and Corporate
Events...the possibilities are endless!
Events...the possibilities are endless!

KOSHER AND GLATT KOSHER CATERING AVAILABLE

KOSHER AND GLATT KOSHER CATERING AVAILABLE
CALL 973.474.9896 TO SCHEDULE A PRIVATE TOUR TODAY.
CALL 973.474.9896 TO SCHEDULE A PRIVATE TOUR TODAY.
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466 PROSPECT AVE | WEST ORANGE | NJ | 07052
466 PROSPECT AVE | WEST ORANGE | NJ | 07052