Events and Celebrations, Winter 2016

EVENTS &CELEBRATIONS

A SUPPLEMENT TO THE JEWISH STANDARDWINTER 2016

Jewish Standard S-3

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Pulling it together .......................................... 4Experts help take bride and groom down the aisle with ease

Rings and things and bling ............................. 6Accessorizing for the wedding or the big event is the cherry on top

The choreography of a corporate event ...... 10Good food, good time, but the mission must be accomplished

Party hot spots ............................................. 12Fun, hip, happening places to hold your events

A meaningful way to become a man ........... 14Local bar mitzvah connects with and gives to Israeli soldiers

Popping good for any occasion ................... 18The natural treat can be dressed up to suit tastes at any event

Building barware basics .............................. 19Wedding registry can include glassware and tools for entertaining

Grounding the wedding fantasy .................20What your hard-earned dollars really can buy for the big day

S-4 Jewish Standard WINTER 2016 EVENTS & CELEBRATIONS

Pulling it togetherExperts help take bride and groom down the aisle with ease Heidi Mae Bratt

I remember those lavender roses like it was yesterday. It was actually many yesterdays ago when I married my husband, Jeff, and now, for each

anniversary he gifts me with a bouquet of lavender roses. More lavender than blue, those roses, which are called blue bell roses, were in an arrangement accented with white baby’s breath, and were the flowers that were used for centerpieces at our wedding. They were so beautiful, so lovely in their simplicity and unusual color, that there was nary a centerpiece leftover because each one was taken home by one of the guests seated at the table.

Those memorable roses were the handi-work of a florist who was suggested to me by our caterer. The caterer was the exclu-sive caterer at the venue in which we got married, and he was a true expert. He knew how to pull it together and to help

create the beautiful wedding that we had. I admit that I pulled in a few things myself – choosing the band, invitations, and rabbi – but that caterer was a terrific go-to guy for his expertise. After all, this was his busi-ness, to help the bride and groom have the most magnificent party they could have.

How do a bride and groom pull it together when there are so many pieces to put together for a wedding? Where to start? How to ease the process and make the event as special as you dream about? And how to try and do it and keep your

calm, your composure and your sanity?When Les Friedman of Northern Val-

ley Affairs at Temple Emanu-El in Closter begins with a prospective client, he starts with a full “walk-through” to acquaint the bride and groom with the venue in its full glory. Typically, he’ll ask them to show up about two hours prior to an actual wed-ding, and they can see everything – the flowers, the lighting, the set up. This way they can have a real good feel for their pro-spective wedding.

“It starts with setting the date and then

seeing the venue,” said Northern Valley Affairs owner, Mr. Friedman, who has 35 years in the catering business, and who works alongside his manager, Marty Maged.

Among the visits to acquaint themselves with what Northern Valley Affairs at Tem-ple Emanu-El can do, clients are asked to come in for a full-scale tasting.

“I invite everyone in before to a tasting at a wedding and they can sample all of the food – the salad, the appetizer, the entrée, the desserts, the station food – every-thing,” said Mr. Friedman.

Mr. Friedman also has a big roster of vendors that he can and does recommend. He often gives the client three different choices of florist, bands, photographers and others.

“We know the best in the business,” said Mr. Friedman “and we can direct them to everything from the basics to invitations, lighting and more.”

For an additional fee, Mr. Friedman

‘From beginning to end, we try to develop a close relationship with the hosts, and understand their needs so we can transform what they want into the event on the actual day.’

Noam Sokolow, owner and chief operating officer of Rave! Catering & Event Planning

Jewish Standard S-5

said, he can also do all of the hiring.“Sometimes, it’s us. We’ll do everything.

Some people are very busy, so we will hire the band, the videographer and offer a full personal service,” Mr. Friedman said.

Mr. Friedman suggests to first book the venue, then get the band and then the photographer/videographer.

No matter what the trend du jour may be, Maria Daidone, owner of the Estate at Florentine Gardens has said, what mat-ters most in terms of pulling it together for the bride and groom who have their wed-ding at the stately and elegant River Vale venue, is making sure that they feel well taken care of as all of the details are tended to by the staff.

The Estate at Florentine Gardens, said its owners, is committed to providing each couple, friend, and family member of the party an unparalleled experience at its Georgian-style mansion with its sig-nature gardens. The Estate at Florentine

Gardens prides itself on giving every wed-ding individualized service, customiza-tion and keen attention to all the details. Also, because the venue sticks to its one-event-at-a-time policy, each wedding that unfolds is ensured to receive the full atten-tion it deserves.

For the bride or groom who want to relax, hand over the detailed work to someone else, and ease their worrying, there is always the party planner route, said Lisa Schulhof, owner of Perfect Plans by Lisa, who creates parties, including bar and bat mitzvahs and weddings.

“For many hosts, it becomes too over-whelming for them to take it all on, and they worry. What a party planner can do is help calm them down, and the party plan-ner then does the work,” said Ms. Schulhof, who worked in finance before starting her party planning business three years ago when her flair for organizing events became clear after helping out a few friends.

Ms. Schulhof also has experience in put-ting together Orthodox weddings, which often have to be put together relatively quickly, sometimes in just a few months.

What makes a good synergy and work-ing relationship between the host and party planner, said Ms. Schulhof, is good communication.

“The more detailed the client is, and the more they can tell me about what they are looking for, the better,” she said.

At other times, when it comes to a wed-ding, a hotel can pull it all together.

At the Teaneck Marriott at Glenpointe, the advantage of having a wedding there is that it can offer so many options as a venue.

The Marriott can accommodate about 800 people in its massive main ballroom, said Mitchell Heymann, director of sales and marketing, adding that the Teaneck hotel was named number 4 for Events Services out of 350 Marriott hotels in the country. The hotel also has smaller spaces that can accommodate smaller parties of 150 people.

“We base our suggestions for the appro-priate space on the kind of party that will take place,” said Mr. Heymann.

For pulling the other pieces together, many clients turn to Patrice Jungermann, the senior catering manager there. Cli-ents can choose from a preferred vendor list from everything from a DJ to a florist and more.

“Another advantage is that we have guest rooms for out-of-town guests, as well as the bride and the bridegroom,” Mr. Hey-mann said.

For other brides, the show is the thing.Emily Dominguez puts on bridal shows

through Everything Bridal, which is hold-ing a bridal show on Feb. 28 at the Double Tree Hilton in Nanuet, N.Y, and another on May 1 in River Vale.

“This is really a one-stop shop for your wedding,” said Ms. Dominguez. On display are DJs, photographers, gowns, videogra-phers, jewelry, vacation spots, makeup art-ists, salons, spas, gyms and wellness spots, limousines, tuxedoes, to name a few.

“Brides are very stressed out,” said Ms. Dominguez. “When they come to a bridal show they learn about something and can get a look at many vendors at one time. We pull all these vendors together from our big database. It’s almost like getting a crash course” in how to make a wedding.

As Noam Sokolow, the owner and chief operating officer of Rave! Catering & Event Planning sees it, it is all about the relation-ship between the host and the caterer.

“It really is about developing a bond and relationship between the host and us,” said Mr. Sokolow, who is also the exclusive caterer for Congregation Aha-vath Torah in Englewood.

Because the caterer is the expert, they can guide a client, and sometimes help steer them toward something that would enhance their event. Other times they could try to dissuade a client from some-thing that may not work as well.

Said Mr. Sokolow, “What we do is we try to give them a sense of trust. We are the experts and the professionals, but it’s not about us. We try to make their day special. From beginning to end, we try to develop a close relationship and understand their needs so we can transform what they want into the event on the actual day.”


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Rings and things and blingAccessorizing for the wedding or the big event is the cherry on top Heidi Mae Bratt

You remember that old saw, “You’re never fully dressed without a smile” from the musical “Annie.” Besides

wearing a smile, getting fully dressed usually starts with a great dress. Whether it is custom-made or off-the-rack, a great dress is definitely the center of putting on the Ritz for an occasion, such as a wedding, bar mitzvah or other celebratory event.

But add to the outfit the right jew-elry – rings, earrings, necklaces, bracelets and other bling – and then what you create is a full look that will make a dazzling statement, be a hit at the party, and be captured in photographs to remain part of the

memories forever. “Putting on jewelry is adding an

extra and elegant element to a beauti-ful dress,” said Sara, the owner of the evening and sportswear emporium, Mishelyne’s Fashions in Teaneck. “Jewelry in itself is ornamental. It’s eye-catching. It’s beautiful.”

She said that the store prides itself on carrying exquisite costume pieces

of jewelry that are one-of-a-kind, and fashioned with natural and semi-precious stones, such as rose quartz, jade and others, as well as cubic zir-conium and Swarovski crystals.

Another thing that is unique to Mishelyne’s jewelry selection, just like its dresses, which can be pur-chased off the rack or customized to

See bling page 8

‘Add to the outfit the right bling – rings, earrings, necklaces, bracelets and other bling – and then what you create is a full look that no doubt will make a dazzling

statement and be a hit at the party.’- Sara, owner of Mishelyne’s Fashions

Jewish Standard S-7

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suit a taste and style, many of its styles of jewelry can be custom-made as well.

For example, if a customer wants a par-ticular piece of jewelry in a different color or with different stones, it can be made. Or, if a customer needs a longer than stan-dard 16-inch chain for a necklace, that, too, can be created.

“Just like our dresses, we carry jewelry that can be customized,” said Sara.

As for the trends in pieces of jewelry, she said that rings these days are big and bold.

“They can cover nearly the entire fin-ger or at least over the knuckle,” she said. “That is a big look.”

Also with rings, some are heavier and some are more delicate.

In addition to big and bold, stackable is hot with rings. One of the trending shapes is the V-style ring. The V-ring, among the most versatile stackable rings, is available in a variety of metallic colors such as gold, rose gold, and silver. Its appeal is that it can be worn in a variety of ways to create inter-esting patterns and color combinations.

At Red Velvet Luxe in Ridgewood, owner

Randi Shinske said she carries a large selection of sterling silver jewelry with either platinum plating or 14k plating with handset cubic zirconium that are perfect, pretty and affordable for a wedding or another celebratory occasion.

For men, Red Velvet Luxe also has a selection of gifts for the groom or grooms-men, including cuff links and money clips that can be personalized.

Other trends in jewelry pieces include earrings.

While chandelier earrings are still very popular and a dressy standard, many on trend customers these days are donning sleek and long streamlined styles.

“The typical chandelier earring is always in style, but long, streamlined styles are the newest look,” said Mishelyne’s owner, Sara.

On the wrist, in addition to multiple lay-ering of bracelets, cuffs are very big. The wide cuff comes in metallic, or leather and is fashioned with semi-precious stones. Another big look is the laser cut leather that is fashioned into different jewelry pieces.

Another accessory that sets off an out-fit are bags. Like her jewelry, Sara said her

bags could be customized. Big are dressy skins such as python, in addition to other sparkling leathers. They, too, are fash-ioned with Swarovski crystals.

“They are works of art,” she said.And don’t think the costume stuff is just

for the person who can’t afford the real,

big-dollar bling.“I have many customers who have the

real thing,” said Sara, “but they come in and buy the costume jewelry. A big beau-tiful costume piece can make more of a statement than the real pendant that they have had for years.”

Jewelry on display at Mishelyne’s Fashions in Teaneck

bling from page 6

Jewish Standard S-9

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Heidi Mae Bratti

When it comes to planning a corporate event sometimes the choreography is even trickier than another social

occasion, say caterers and others who are familiar.One of the first things that has to be nailed down is

getting down the goals of the corporation that is hosting the event, and knowing exactly what is expected so the

The choreography of a corporate eventGood food, good time, but the mission must be accomplished

event can seamlessly go with the flow and meet its goals, said Anthony Sylvestri, director of catering and opera-tions and sales for Rave! Catering & Event Planning.

“Time is really of the essence, and you have to make sure that everything goes smoothly to coordinate the food and the programs,” said Mr. Sylvestri.

For example, what is the event really about? Networking? Presentations? Meet and greet? Acco-

lades? Information? Knowing this is all very important in terms of shaping how things will go. Daytime events may run a little tighter than nighttime events because attendees have to return to the office. Nonprofit corpo-rate events have a different agenda than for profit cor-porate events.

For the planning of a corporate event, here are a cou-ple of tips from WikiHow.

First and foremost, one must conceptualize the idea and devise a theme. Whether a cocktail party, a work-shop or the company picnic, setting a theme sets the tone of the event and gives you a starting point for cater-ing, music, décor etc.

Make sure that your theme is appropriate to the crowd for which you are planning.

Set a preliminary budget by figuring out how much the costs will be for food, entertainment, room rental, invitations and any other additions.

Start making appointments to view locations and meet other vendors.

Discuss room rental costs and what is included in those fees.

Determine what the hours are that you will have access to the room. If no one books it the night before, can you have access to get and set up? What items are being provided or are do you need to rent your own lin-ens, plates, napkins and silverware?

Does the food have to come from the venue or can you bring in an outside caterer? If you can bring in your own caterer, start meeting with potential vendors to taste their food and determine their pricing. Determine if your venue requires you to bring in outside security for your event. This not only protects you from liabil-ity, but this can help keep outsiders from crashing your party. Look to hire a licensed bartender if your facility cannot provide one, and you choose to have alcohol at the event.

Determine the menu with your caterer or facility, and determine the timing and manner of serving. Will it be a buffet or a sit-down, plated meal? Are you doing appetiz-ers ahead of time, or are you considering a dessert bar later in the evening? Iron out the exact details and timing so that your guests don’t go hungry at any point. Send out invitations by snail mail or electronically.

Make a to-do list timeline. If there are any details that you still need to cover or are time-sensitive, make sure that you have created a countdown list to stay on top of the little details. Check and double check the list a week before and make sure that all the details are taken care of.

And finally, good luck. Hope the mission was accomplished.

Jewish Standard S-11

event can seamlessly go with the flow and meet its goals, said Anthony Sylvestri, director of catering and opera-tions and sales for Rave! Catering & Event Planning.

“Time is really of the essence, and you have to make sure that everything goes smoothly to coordinate the food and the programs,” said Mr. Sylvestri.

For example, what is the event really about? Networking? Presentations? Meet and greet? Acco-

lades? Information? Knowing this is all very important in terms of shaping how things will go. Daytime events may run a little tighter than nighttime events because attendees have to return to the office. Nonprofit corpo-rate events have a different agenda than for profit cor-porate events.

For the planning of a corporate event, here are a cou-ple of tips from WikiHow.

First and foremost, one must conceptualize the idea and devise a theme. Whether a cocktail party, a work-shop or the company picnic, setting a theme sets the tone of the event and gives you a starting point for cater-ing, music, décor etc.

Make sure that your theme is appropriate to the crowd for which you are planning.

Set a preliminary budget by figuring out how much the costs will be for food, entertainment, room rental, invitations and any other additions.

Start making appointments to view locations and meet other vendors.

Discuss room rental costs and what is included in those fees.

Determine what the hours are that you will have access to the room. If no one books it the night before, can you have access to get and set up? What items are being provided or are do you need to rent your own lin-ens, plates, napkins and silverware?

Does the food have to come from the venue or can you bring in an outside caterer? If you can bring in your own caterer, start meeting with potential vendors to taste their food and determine their pricing. Determine if your venue requires you to bring in outside security for your event. This not only protects you from liabil-ity, but this can help keep outsiders from crashing your party. Look to hire a licensed bartender if your facility cannot provide one, and you choose to have alcohol at the event.

Determine the menu with your caterer or facility, and determine the timing and manner of serving. Will it be a buffet or a sit-down, plated meal? Are you doing appetiz-ers ahead of time, or are you considering a dessert bar later in the evening? Iron out the exact details and timing so that your guests don’t go hungry at any point. Send out invitations by snail mail or electronically.

Make a to-do list timeline. If there are any details that you still need to cover or are time-sensitive, make sure that you have created a countdown list to stay on top of the little details. Check and double check the list a week before and make sure that all the details are taken care of.

And finally, good luck. Hope the mission was accomplished.


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Party hot spotsFun, hip, happening places to hold your events Heidi Mae Bratti

Sure you want great food and fun guests, but sometimes it’s where you are holding the party that helps make the party a party. It

could be a great venue with all the bells and whistles. It could be an awesome sound system that makes the difference. It could be an architectural notable that gives it a wow factor.

One need not look too far from our area to several places that can easily fit the bill for fun, hip and happening places to host your party, whether it’s a bar or bat mitz-vah or another event.

A relatively new kid on the block, Fac-tory 220 is a loft-like space in Passaic. It has hosted several pop-up events, but had its official opening Thanksgiving 2015, said Shamir Einhorn, one of the owners. An industrial space and loft studios with more than 60,000 square feet, it bills itself as ideal for birthdays, weddings, sweet 16s, photo/film shoots, bar-bat mitzvahs, and more.

“There was definitely a need for a space like this,” said Ruti Galandauer, another owner. With its proximity to all parts of New Jersey and Manhattan, as well as the ample on-site parking, the venue is start-ing to catch on as a party destination, she said.

Heading over the bridge, or tunnel, into Manhattan, there are several spaces that are fun, hip and happening.

Slate, “New York City’s Ultimate Event Venue” has “a little bit for everyone,” said Sam Boudloche, the director of events for Slate. Slate blends a swanky nightclub atmosphere with the fun of a cozy sports bar with its elaborate extras, including an expansive and state-of-the-art audio and video system and intelligent lighting.

Likewise, there is plenty of play there, including a ping-pong table, fuse ball and more for team building and friendly com-petition. There are private and semi-pri-vate areas in the restaurant as well.

“The kids just love it for their parties and bar and bat mitzvahs,” said Jeremy Lieber-man, director of marketing and branding for The Lure Group, owner of Slate.

Another Manhattan fun spot where, if you’re lucky you can spot – or pay to spot – basketball legend, Walt “Clyde” Frazier is Clyde Frazier’s Wine and Dine, which spans a full city block on 10th Avenue between 37th and 38th Streets.

The dining room, bar and lounge occupy up 10,000 square feet, and one of the big-gest draws is – what else for the former star player of the Knicks? – the basketball court. It is a regulated half court, which is a big hit, especially with the bar and bat mitzvah parties, said Evyette Ortiz, direc-tor of marketing. It is not unusual for the host to hire a coach – there is even one on staff at the restaurant – to practice drills with the young, and not-so-young guests. For those who want the extra, which is for Clyde to make an appearance, he does. For a fee he will come to the party, sign auto-graphs, pose for photographs and chitchat with the guests.

Closer to home, Teaneck Doghouse, a quaint stone tavern and sports bar with kosher food and full bar, athletic memo-rabilia and games on multiple screens that opened in September 2014, is a great spot for all kinds of parties, including sheva brachos, the seven-day celebration follow-ing a wedding, said owner Jonathan Gellis.

“We host parties for 10 to 100 people,” said Mr. Gellis. “This is a nice, fun and relaxed environment where you can leave the cooking – and the cleanup – to us.”

In Jersey City, Pole Position Raceway, an indoor go-kart arena is another fun way to celebrate any occasion. “At Pole Position Raceway, we strive to provide our cus-tomers with a celebration to remember,” said Karen Davis-Farage, president and co-owner of the Pole Position Raceway. “We’ve raced hundreds of thousands of people and hosted countless occasions for 20 to 300-plus people, including bachelor and bachelorette parties, birthdays, corpo-rate and team building events and more.”

Over in West Orange, a relatively new-comer that has reinvented the space of a former nightclub is 4Sixty6 Caterers, which has the architecture and amenities of the South Beach, Las Vegas-type night-club that preceded it. It takes that and now marries it with a high-tech lighting and sound system to have a space where bar and bat mitzvahs and other events are unique and one-of-a-kind, said Jude Rop-patte who owns the facility with Bill Zolna.

“We have 15,000 square feet of party space and the biggest disco ball in the country. It’s a really unique space. There is nothing like this, not even in Manhat-tan,” said Mr. Ropatte, who added the par-ties could be kosher, glatt kosher and non-kosher. “This is really a hidden gem, but word is starting to get out.”

Jewish Standard S-13S-2 Jewish Standard WINTER 2015 BAR/BAT MiTZVAH

S-2 Jewish Standard WINTER 2015 BAR/BAT MiTZVAH

Contact: Nicole CalabriaTel: (212) [email protected]


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With his bar mitzvah approach-ing, Uriel Simpson of Teaneck decided he wanted something more meaningful

than just a party for family and friends. “Since the state of Israel was created

in 1948, way before I was born, there has

been a need for soldiers to fight for our country against its many enemies,” said Uriel. “They are fighting not just for our country, but the survival of the Jewish Peo-ple. Without Israel, Jews around the world would not have a homeland to go to.”

So he and his family decided to run a

A meaningful way to become a manLocal bar mitzvah connects with and gives to Israeli soldiers

campaign and raise money for IDF soldiers through Yashar LaChayal, an organization that works to bring soldiers in the Israel Defense Forces what they need when they need it.

“For my bar mitzvah, I wanted to find an organization that would help these sol-diers and give every penny that we raise directly to help them,” said Uriel. “Yashar LaChayal is an incredible organization that has zero overhead and delivers every dol-lar that is raised directly to the IDF soldiers that need supplies.”

This is made possible by the generosity of a donor family who pays for all of Yashar LaChayal’s operating expenses.

For months, the Simpson family raised funds through a campaign page on Yas-har LaChayal’s website. They were able to meet their goals for the campaign ahead of the family’s recent visit to Israel to

celebrate Uriel’s bar mitzvah. To culminate his bar mitzvah project,

Yashar LaChayal brought Uriel and his family to the Nahal Brigade’s training base in Israel’s arid Arad Plain. The soldiers were excited to welcome their guests, and gave them a VIP tour of the base. After dancing with the family in celebration of the bar mitzvah, the 120 soldiers of the pla-toon were presented by Uriel with water backpacks.

The IDF provides its soldiers with basic canteens, which are cumbersome, and the cool water they are filled with quickly turns warm in Israel’s blistering summers. The water backpacks provide easy access and insulation, and are highly in demand by IDF combat soldiers.

After parting with Nahal, the family was taken to the nearby Nevatim base of

Uriel Simpson and his family distributed backpacks and thermal shirts to a platoon of IDF soldiers as part of his bar mitzvah project.

IDF soldiers receive water backpacks from Uriel Simpson and his family as part of his bar mitzvah project.

See soldiers page 16

Jewish Standard S-15Jewish Standard S-7

IDF soldiers receive water backpacks from Uriel Simpson and his family as part of his bar mitzvah project.


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Israel’s Air Force. The base houses, among other planes, the Hercules aircraft that were used in Israel’s Entebbe raid and rescue of hostages in 1976. Besides top-of-the-line military planes, which are currently in use, also located at Nevatim are special, grounded planes such as the F-16 jet flown by Israel’s leg-endary combat pilot and only astronaut, Ilan Ramon, in the destruction of Iraq’s nuclear reactor in 1981.

Uriel distributed backpacks and thermal shirts to a platoon of sol-diers, who are tasked with defending this vital air base. The shirts in particu-lar were greatly appreciated by the sol-diers, who received them at the height of the winter. Barely several miles from the base, in the south Hebron hills, there was an unusual amount of snow, and the cold weather was felt in

the Nevatim area and beyond. Thus ended Uriel’s successful

campaign. Two platoons of deserving soldiers

were thrilled to receive the donations made possibly by the Simpsons’ fam-ily and friends, and Uriel had experi-enced an incredibly meaningful and unique bar mitzvah, which he and his family will never forget.

soldiers from page 14

Dancing and celebrating with IDF soldiers.

Pleasantdale Chateau for “wow” bar and bat mitzvahsAs one of the most sought-after venues in New Jersey for host-ing celebrations, the event pro-fessionals at Pleasantdale Cha-teau have a lot of experience creating over-the-top bar and bat mitzvahs, making each one more unique than the next. Set on a 40-acre private estate, the historic chateau is unique for offering an authentic, exqui-sitely detailed venue that is a ready-made space for events that impress.

Their event experts have offered a few basic ideas for cus-tomizing any bar or bat mitzvah to help make your child’s celebration stand out wherever you host it.

You can create design and décor details featuring the child’s first and last night, use lighting, offer signature drinks and dishes, serve personalized cakes and desserts, have

a video presentation, live performance, and a “wow factor” surprise for hard-to-impress teenagers. Pleasantdale Chateau, for exam-ple, goes above and beyond, whether it’s bringing in a fire dancer or using the helicop-ter pad on it’s estate to give guests helicopter rides, or countless other creative options.

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Popping good for any occasionThe natural treat can be dressed up to suit tastes at any event

Cookies ‘N Cream PopcornIngredients 12 cups popped popcorn1 package (11 ounces) white chocolate chips2 teaspoons coconut oil15 oreo cookies, coarsely chopped

Directions1. place popcorn in large bowl. Set aside.

2. In medium saucepan on low heat, melt chocolate chips and coconut oil. Stir until blended.

3. pour melted chocolate over popcorn, stirring until well coated. Stir in chopped oreos.

4. Spread mixture on baking sheet and chill until choc-olate has set. Break into pieces to serve.Yield: 12 cups

No matter what kind of event you may be hosting, you can pop up delicious popcorn treats that are sure to be a hit.

Whether it is a get-together celebrating a birthday, anni-versary or any another occasion, freshly popped popcorn, which is naturally low in fat and calories, non-GMO and gluten free, is a perennial palate pleaser.

Sweet, spicy, salty or served in more non-traditional ways, the possibilities are endless. Since it is healthy and whole grain, popcorn is a satisfying snack suitable for every occasion that you can feel good about serving.

Here are few creative and festive popcorn dishes that will bring an element of fun to your event.

Popcorn Party PizzaIngredients3 tablespoons butter1 bag (10.5 ounces) mini marshmallows2 quarts popped popcorn1 tube (.68 ounces) red piping gel1 package red raspberry fruit roll-upsgreen jellybeanscoconut candy-coated chocolate pieces

Directions1. Spray 12-inch pizza pan with cooking spray. Set aside.

2. In large saucepan over medium heat, heat butter.

3. Stir in marshmallows until melted.

4. Stir in popcorn until well coated.

5. Spread mixture evenly onto prepared pizza pan.

6. Drizzle red piping gel over “pizza” to make “sauce.”

7. Cut small circles (about 1 1/4 inches in diameter) from fruit roll-up and place on pizza for “pepperoni” slices.

8. Decorate as desired with jellybeans, coconut and candies. allow to cool completely before cutting into wedges to serve.Yield: 8 slices

Popcorn and Peanut Truffl esIngredients6 cups popped popcorn1 cup roasted and salted peanuts1 package (12 ounces) semisweet chocolate chips1/2 cup honey

Directions1. In large bowl, stir popcorn and peanuts together. Set aside.

2. In microwave-safe bowl, heat chocolate chips 10 seconds. Stir chips and repeat, stirring after each 10 seconds, until chips are melted. Warm honey in mi-crowave 10 seconds and stir into chocolate until well blended.

3. pour chocolate mixture over popcorn mixture and stir until popcorn is evenly coated. With small ice cream scoop, push popcorn mixture into scoop and release onto wax paper to form truffles. refrigerate until firm. Note: Truffles can be stored in an airtight container up to five days.Yield: about 30 pieces

Toasted Coconut and Chocolate PopcornIngredients10 cups popped popcorn2 tablespoons butter or margarine2 tablespoons light brown sugar1/2 teaspoon coconut extract (optional)1 cup chocolate chips1 teaspoon vegetable oil1 bag (7 ounces) shredded coconut, toasted

Directions1. place popcorn in large bowl. Set aside.

2. In small saucepan, combine butter, brown sugar and coconut extract. Stir until melted and combined.

3. pour over popcorn, coating well. Spread popcorn onto large cookie sheet.

4. In glass measuring cup, melt chocolate chips and vegetable oil in microwave on low heat until smooth. Drizzle over popcorn. Immediately sprinkle coconut over popcorn mixture. Cool.

5. Break into pieces and serve.Yield: 10 cups

Family Features/Source: Popcorn Board

6. Drizzle red piping gel over “pizza” to make “sauce.”


6. Drizzle red piping gel over


6. Drizzle red piping gel over

WINTER 2016 EVENTS & CELEBRATIONS Jewish Standard S-19

Building barware basics Wedding registry can include glassware and tools for entertaining

Building a registry is one of the big items on the wed-ding checklist and it can often seem like an over-

whelming task, given the number of categories to consider. From bed-ding and bath to kitchen, furniture and so much more, the perfect wed-ding registry will include all of the things that you’ll want to have as you start this next chapter as a mar-ried couple.

One area to focus on is selecting great barware. You may be enter-taining friends and family even more as newlyweds, so having the right glassware and tools that fit your entertaining style is important.

To help with the process, Clin-ton Kelly, “Wedding’s Best Man” for Macy’s, shares his tips for building a well-stocked bar, as well as recipes to impress any guest.

Decide on a styleWhether it’s frilly and fluted or heavy and masculine, determine a style that best suits your taste. The tra-ditional route is to get a suite of cut crystal, but these days, casual glass-ware is just as welcome on the table, as well as mixing different styles.

Know thy beverageTechnically, just about every drink has an optimal glass silhouette. But unless you have unlimited storage space, consider what you like to drink and how you enter-tain. If your typical Saturday night involves eight-course dinners with wine pairings, register for a glass for each grape. For everyone else, consider eight to 12 each of the three or four glasses you’re most likely to use, Kelly adds.

Shape it ipMost people go for red and white wine glasses, plus champagne flutes or ones for fortified wines. When it comes to cocktails, start with highball glasses which you can also use for water, and then pick specialty silhouettes based on your favorite bever-ages: martini glasses, margarita glasses, Irish coffee mugs and more. If you’re a beer drinker, load up on steins or pilsner glasses instead.

The right tool for every drinkFill out your registry with plenty of acces-sories and tools: corkscrew, decanter,

shaker, ice bucket and more. And while you’re at it, why not a bar cart to hold it all?

It’s 5 o’clock somewhereMaster these drink recipe ideas from Kelly and you’ll impress all your friends.

• Martini: Add 2 ounces of gin and a splash of vermouth to a shaker filled with ice. Shake it, then strain into a chilled glass and garnish with two olives or a twist of lemon. Substitute pearl onions to make it a Gibson.

• Margarita: Add one part each tequila, tri-ple sec, lime juice and simple syrup (you can use brown sugar for a caramel flavor) to a shaker filled with ice. Mix and strain into a salt-rimmed glass filled with ice. Sub in spicy salt or jalapeno-infused tequila for some kick.

• French 75: Mix an ounce of gin, a little simple syrup and lemon juice in a shaker. Then strain it into a champagne flute and top with champagne.

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Grounding the wedding fantasy What your hard-earned dollars really can buy for the big day Kristen Castillo

No matter what your dream wedding looks like, it’s pricier than you think. Gourmet food, robust florals, designer attire,

top-notch decor and a worthy venue are expensive on their own. Combined, the tab is huge. It is no wonder the aver-age cost of a wedding is now more than $31,000, according to The Knot.

How can you blend the fantasy wed-ding with the reality of finances?

Start by setting a budget for the overall event and each category.

CateringFantasy: A high-end plated dinner featur-ing hot and cold appetizers, salad, inter-mezzo, your choice of one of two or three

entrees and sides.

Reality: Guests have a choice of one of two entrees, as well as a simple salad and rolls.

Catering is one of the biggest wedding expenses but you can trim costs.

“Economical ways to keep this cost down is to keep the number of guests down, to consider a non-weekend day and to hold your wedding at a venue that includes catering on-site, such as a hotel or restaurant,” said Heidi Hiller, owner, event designer and planner for Innovative Party Planners.

Flowers Fantasy: In addition to the bride’s bou-quet and flowers for the wedding party, other flowers, like wreaths, arches and

centerpieces will be a central decor focus throughout the ceremony and reception.

Reality: You splurge on your bridal bou-quet, have modest florals at the ceremony and place simple centerpieces on tables at the reception.

“Flowers are like produce,” said Lind-sey Neff of Larkspur Botanicals, an eco-conscious firm. “Seasonal and local are always the best.”

Work with your florist to create a luxe look on a budget. For example, Ms. Neff said, if a bride likes an “all-white bou-quet” featuring 30 premium roses, the florist could create a similar look for less.

“We can still use some of those beauti-ful roses, but I also substitute them with what I like to call ‘impostor flowers,’ ’’ she said. “Often couples like the look, but

don’t care about the specific flowers used to achieve that look.”

LightingFantasy: Your event will be drenched in specialty lighting, including custom gobos, wall illumination and chandeliers.

Reality: Tea lights and mirrors on each table at the reception, a spotlight to high-light your first dance and market lights overhead if your venue has them.

“Lighting can be one of the most expen-sive elements at a wedding,” said destina-tion wedding planner Aviva Samuels of Kiss the Planner, who notes an outdoor ceremony before sunset is often ideal because you don’t need additional lights.

She recommends checking with your venue to see what they have for lighting,

PARTY ROOMS · CATERING · DINING


such as decorative lighting on trees and outdoor perim-eter walls.

Wedding GownFantasy: A designer gown, made with luxurious fabric and finished with embellishments and beading.

Reality: A nice off-the-rack gown within your budget that is tailored to fit.

“Brides-to-be should always check out bridal trunk shows and events, as some designers will offer special deals at those events,” said Ms. Samuels, who also rec-ommends altering pre-owned wedding dresses and buy-ing “stunning yet affordable options” on sites like Etsy or eBay.

“Keeping these options in mind, she can still have the dress of her dreams and some additional money to spend elsewhere for other wedding details,” she said.

The Wedding PartyFantasy: You’re surrounded by all of your closest

friends and family with lots of bridesmaids, groomsmen and attendants.

Reality: You have a smaller wedding party, with a maid of honor and a best man.

“The number of bridesmaids and groomsman can add greatly to the expense of rentals, flowers, transportation, gifts, food, prevent activities and more,” said Hiller.

EntertainmentFantasy: Hiring live music for the ceremony, followed by a live band and a DJ for the reception.

Reality: Choose a band whose members can play a vari-ety of instruments for ceremony and reception, with a member who may be able to DJ during band breaks.

“Ceremony musicians, bands and DJs can take up a large chunk of the wedding budget, especially if you are looking to hire all three,” said Samuels.

Cake and DessertFantasy: An over-the-top cake with multiple tiers and multiple flavors, decorated to perfection, as well as a variety of mini pastries, cookies and candies.

Reality: A simply decorated cake with a few tiers of one to two flavors, supplemented by sheet cake for the guests.

If you have a dessert table and cake, there may be lots of leftovers, so buy a smaller cake and “consider sending guests home with a piece of cake wrapped in creative packaging, as a wedding favor,” said Samuels.

No matter your budget, it’s smart to review your wants and expectations throughout the planning process and make revisions as needed.

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Meson Madrid in Palisades Park is wellknown for its authentic cuisine from Spain,serving only the freshest lobsters and seafoodas well as its large menu selections, tapas anddaily specials.

Considered by many to be a staple in BergenCounty, it remains a landmark for being oneof the area’s finest Spanish restaurants and theonly one in New Jersey to have received4 Stars from the New York Times.

Some of the famous dishes served are:Steak Meson a 3lb original, Twin 1 lb.lobsters, Shrimp Plancha as well as manyother delicious entrees.

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When looking for an event space for your child’s bar or bat mitzvah, it’s important to keep up with the current trends to ensure the bash is one for the ages. At 4Sixty6 Caterers in West Orange, the impressive and unique space is only the beginning.

Choosing a venue is one of the first and most important aspects to planning any party. After all, you want your event to stand out and be memorable for the guests. When exploring venue options, pay attention to the layout. Does this space hold the amount of people that are on the guest list? Is there room to dance, to min-gle, and to sit down and eat?

Lighting and sound are also key when throwing a great event. Do the venues you’re looking at provide lighting in-house or is this something you’ll need to outsource? Do they feature a state of the art sound system? If not, these add-ons

can add up.Another important factor to consider is

the food. Today’s events are trending more toward a cocktail reception with finger foods and passed hors d’oeuvres, rather than an elaborate sit-down meal. More and more venues are offering the option of a cocktail reception or chef-attended stations, with great kosher options span-ning international cuisines. Well-fed guests are happy guests, especially when they are treated to out-of-the-box options like a paella station or a made-to-order sushi bar.

Your best bet when factoring in light-ing, sound, food, and other specifics, is to look for a venue that can take care of all of these options. When all aspects of the party are handled under one roof, it’ll take the stress off and leave you to get ready for your child’s bar or bat mitzvah. At 4Sixty-6Caterers, we do it all.

Jewelry for the big day at Red Velvet LuxeWhen it comes to juggling the countless elements involved in planning a wed-ding such as selecting the venue, caterer, flowers, DJ or the myriad other pieces of the puzzle, Red Velvet Luxe in Ridge-wood carries what you may be looking for to fit your jewelry needs for the spe-cial day.

Whether it is wedding bands, bling for the bride or gifts for your wedding party, Red Velvet Luxe carries a wide assortment of thoughtful, reasonably priced items from which to choose that is pleasing to even the most discerning taste.

Red Velvet Luxe has a large selection of sterling silver with either platinum plating or 14k plating with hand set cubic zirconia that will help make your wed-ding party sparkle.

For men, the store also has several

options in gifts for the groomsmen. Items such as cuff links and money clips also can be personalized.

The staff at Red Velvet Luxe is very friendly and accommodating and will help a bride or groom find the perfect piece for the special day.

4Sixty6 Caterers is one-stop shop for bar-bat mitzvah

PARTY ROOMS · CATERING · DINING

Documents

Events and Celebrations, Winter 2016