Wedding & Party Planner - The Canadian Jewish News

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THE CANADIAN JEWISH NEWS JUNE 2, 2016

New Han Solo discovered at a bar mitzvah JULIE WIENER JTA

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he next time you’re kvetching about having to go to another bar or bat mitzvah, think about this: Steven Spielberg could be there, and he could make you a star. That’s how it worked out for Alden Ehrenreich, who is reportedly finalizing negotiations to be the next Han Solo. Ehrenreich, who is Jewish, is set to star in an as-yet-untitled Star Wars film about Solo’s backstory. Harrison Ford, now 73, played the character in the original Star Wars movies, as well as the latest one. Ehrenreich, 26, has been in numerous films, most recently playing a hick cowboy and western movie star in the Coen Brothers’ Hail Caesar. Ehrenreich’s big Hollywood break came 12 years ago, when he made a movie screened at the ceremony of a friend’s bat mitzvah, according to the Daily Beast. Spielberg, whose daughter Sasha was friends with the bat mitzvah girl, was in the synagogue, and was impressed. “I’m this 14-year-old, skinny little kid with long hair,” Ehrenreich told Rolling

Alden Ehrenreich GREGG DEGUIRE PHOTO

Stone. “I break into her house, try on her clothes and make up a song. All of this is just us literally taking a camera and going like, ‘OK, ha ha, do this.’ We showed it to our parents –‘We’re gonna

play this at her bat mitzvah!’– and they were like, ‘You look like an idiot in this. I don’t think you should really do that.’ We didn’t care.” As a result of the film, Spielberg invited

Ehrenreich to meet with him at the DreamWorks studio and introduced him to filmmaker Francis Ford Coppola, who cast him as the lead in the 2009 film Tetro. Ehrenreich’s performance in that movie spurred film critic Roger Ebert to dub him the “new Leonardo diCaprio.” The new Han Solo film, announced in 2013, is scheduled to be released by Disney in May 2018. In the winter, four other Jewish actors – Logan Lerman, Dave Franco, Ansel Elgort and Emory Cohen – made the short list of actors under consideration for the starring role, according to a list published by Variety. Speaking about the project last year, writer Lawrence Kasdan said, “It will not be like, here is where he was born and this is how he was raised. I think what it will be is what was he was like 10 years earlier, ya know, maybe a little earlier you’ll get a glimpse, but … what formed the person we meet in the cantina? It is not so much about his specific history. It is about what makes a person like that?” In other words, what was Solo’s rite of passage into adulthood? Perhaps there was a bar or bat mitzvah involved. n

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Photos courtesy of Jonni Super Photography

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Lots to consider when taking party outdoors MARILYN LAZAR SPECIAL TO THE CJN

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he great outdoors is big, beautiful and beyond our control. After being stuck inside all winter, we are drawn to it like moths to a flame. Outdoor events are more complicated to organize, but forewarned is forearmed. Here are some strategies to minimize the risk and maximize the fun. This is definitely a case of hope for the best and plan for the worst. What if it pours? Is there a rain date or are you committed? Is your plan B acceptable? If you’ve chosen a venue for its stunning landscaping, have you checked out the interior? If 200 guests suddenly run for cover, will the pavilion hold them and satisfy you? Other elements If you’re committed to stay outside, you’ve undoubtedly considered tents. This is not inexpensive and it doesn’t stop with putting a roof overhead. If winds pick up, you’ll need sides to the tent and probably a floor. If the temperature drops, you’ll need heaters and if it rises, you’ll need portable air conditioners or electric fans.

Décor Who needs lighting when you’re under a canopy of stars? However, you will likely enhance nature, so ensure nothing blows away. Large balloons add drama – fasten them securely. Paper lanterns add mood and colour and can be found in a variety of shapes and sizes to suit your theme. Lighting Guests need to find their footing. Use votives to create paths. Augment with strings of tiny lights. Grouping candles of different heights on the tables is romantic and effective. Hurricane lanterns and tea lights are practical and versatile

hand-held fans and cold compresses; blankets if it’s chilly. Facilities Will you want guests to walk through your house to use bathrooms? If not, you’ll need portables. These are available at various price points and levels of luxury. Too few, dirty washroom facilities, or even lineups can ruin your event. Make sure you have enough for both staff and guests. Include a first aid kit, hand wipes and sunscreen.

Rental and decor companies can create everything from bars to cozy seating areas in outdoor spaces.

Bugs Citronella candles help with pest control. Consider using a professional to spray in advance, with a time lapse for food safety. Decorative plate covers protect the buffet. Keep repellent on hand for guests.

Courtesy Speaking of noise, if it’s a backyard party, it’s wise to talk to neighbours in advance, especially if they’re not invited. Will the street parking inconvenience anybody?

Logistics Do you need a permit or liquor license? Check fire and safety codes. Anticipate power needs for music, food stations and lighting. Are there noise ordinances?

Comfort Keep fluids flowing to counteract the heat. Spike adult ices with flavoured alcohol or serve Popsicles submerged in glasses of a complementary beverages. Distribute

Your lawn and their stilettos Heel covers not only protect women’s strappy sandals, but also your grass. Consider ordering in bulk and distributing as guests arrive. Alternatively, prepare a basket of flip flops in various sizes. Communicate Spare yourself multiple phone calls by including details in your invitation. Address timing, attire and food. There’s nothing wrong with specifying an end time up front. Even the best parties have a shelf life of five hours. Will it be cocktails or dinner? Cute, creative references to clothing inevitably leave guests wondering what to wear. Say it straight. n

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SPONSOR CONTENT

The Magen Boys do it again!

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aving supplied the entertainment for thousands of simchahs across Canada, The Magen Boys were uniquely qualified and supremely confident when they opened their first event space, The Uptown Loft four years ago, and began providing clientele with what they now refer to as the One Stop Mitzvah Shop Experience, a venue that is able to offer everything you need to create the perfect party for an all-inclusive and extremely reasonable price. The venue, the food, the Magen Boys DJ, the lights, sound, prizes,– the whole shebang – are for one package price that often saves people up to 50 per cent on the cost! The response was beyond their expectations, and along with numerous corporate, weddings, engagement and fundraising events, The Uptown Loft has become the bar/bat mitzvah hub of the city. Now the Magen Boys have done it again. On the heels of the Uptown Loft’s success, the Magen Boys are proud to introduce you to The Showroom Event Space, the perfect new venue that will cater to all your party needs. The Showroom was born out of the foresight and vision of Jian and Page Magen as they noticed a need for The Uptown Loft experience, in the “905.” Located in Vaughan at Dufferin Street and Langstaff Road, the venue has undergone a stunning modern renovation created by celebrity designer Billy Halpern. The Showroom is quickly becoming the new spot to throw your event. And yes, the all-inclusive Mitzvah package has them taking bookings well into 2019. Much like the Loft, The Showroom can be rented on its own, or with a number of wonderful a la carte extras – it all depends on the type of event you’re looking to have.

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While their bar and bat mitzvah business is booming, The Showroom is also the perfect spot for an intimate wedding, corporate holiday party or beautiful engagement party. With their new renovations comes the state of the art sound, and a highly intelligent lighting system and design. Aside from the visual that they are able to create with their modern look and universal appeal, The Showroom makes you feel like you’re having a million dollar affair without spending the millions. Today’s client is always working with a budget. The Magen Boys are extremely tuned into that and because they own the space, they are able to create a party that is economical, and offers huge value at the same time. Within one week of announcing the opening, they secured over 25 bookings, and since that date, are taking dozens of new inquiries every day. And one of the best parts – they can do COR certified kosher! The Showroom is full service, good service and definitely the space you should consider having your next event. n For inquiries: info@theshowroomvenue. com

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ASK ELLA

Guest uses simchah to reveal her new self

Ella Burakowski [email protected]

Dear Ella, My husband Mike and I threw a black tie event to renew our vows. We invited all of our friends, and it was truly like a second wedding. At our age, we have a number of friends who are no longer with their spouses. One such couple are Warren and Pam, who have recently gone through a divorce. My husband golfs with Warren regularly, and I never lost touch with his ex-wife Pam. They were both invited, and we sat them at separate tables. They were both invited alone, but at the last minute, Pam asked us if she could bring a date. Although we were a little uncomfortable for Warren’s sake, we decided that they’re adults and it was not our place to refuse.

Mike, however, did call Warren to let him know and offer him the option to bring a date, too. He declined. You could have knocked me over with a feather when Pam waltzed into the hall in a skin-tight, sequined, black strapless ball gown with a drop-dead gorgeous younger man on her arm. Heads turned. I hadn’t seen her for a while, and it was clear she’d had lots of work done. The two of them danced the night away as they gazed into each others’ eyes. They were one of the last couples to leave. It wasn’t until later in the week that we found out her date was a paid escort! I could not believe what I was hearing. I am so angry with her that I haven’t had the guts to call her to tell he how I feel. I feel like she made a complete mockery of what was supposed to be a very special occasion for Mike and me. What do you think of this prank? She’s Got Nerve Dear She’s Got Nerve Let’s not lose sight of what this whole evening was about. It was about you and Mike renewing your vows, and nothing

should spoil that for you. Now let’s move on to Pam. When a person goes through a life-altering event such as a divorce, it’s not uncommon for that individual to take stock of their life. Often they will do something out of character, such as go back to school, take a big trip or work on their appearance. It sounds to me like this is exactly what Pam did. She took control of the way she looks and the way she wants others to look at her. This really is not your problem. Perhaps she should not have used your simchah for her “coming out,” but she decided that she would take an uncomfortable situation and turn it around. For Pam, that meant hiring a date so she would not have to walk into your simchah alone. There’s no question that she wanted heads to turn. She did ask your permission to bring a date, and you agreed. Technically, she followed proper protocol. Would you

have felt better if she looked a little more like she did in the past and brought someone she met through a dating service? Please don’t let the actions of one of your guests put a damper on what sounds like a very special evening that you and Mike shared. A few years from n o w, it will just be something you add to the rest of your memories of what was a truly lovely and special occasion for you and your husband. ■ Ella is the author of Hidden Gold - A True Story of the Holocaust. Her advice is not a replacement for medical, legal or any other advice. For serious problems, consult a professional.

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t’s a gem of an event centre sitting in the heart of Vaughan. Fontana Primavera specializes in kosher weddings, bar and bat mitzvahs, corporate conventions, seminars, fundraisers and other gatherings. With four luxury banquet halls that can be separated or put together for a larger function, there are options for any sized event at Fontana Primavera. Fontana Primavera can host anywhere from 20 to 1,100 guests, with dividable luxury ballrooms and large lavish bridal suites. Bringing 45 years of experience, Fontana Primavera staff has mastered the art of banquet hospitality. Phil Aiello says, “We have a fresh and modern architectural look. There is no facility that looks like this.” Elegantly landscaped lush gardens with gazebos and water features are perfect for wedding photos. The facility includes a large tent perfectly equipped for ceremonies and receptions. What sets Fontana Primavera apart is its extravagant, lavish facilities including underground parking and exceptional

white-glove service from its uniformed staff. Elite, unique with a reputation for fine international cuisine, Fontana Primavera Event Centre prides itself on being a five star experience. “We offer savoury tables, stations for sushi and lamb, and you can quench your thirst with your own signature martini

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Braided wedding rings a family tradition SYBIL KAPLAN SPECIAL TO THE CJN

October 2009: We had been in Israel a little over a year and decided to take a trip for a few days up north. We accidentally found an artists’ village in the Golan Heights called Ani’am. The first house was a fine jeweller, Golan Gold, and we wandered in to browse, but he was waiting on others, so we left. Soon he came running out after us. As we chatted with the New York man, he suddenly asked to see our wedding rings. He looked at Barry’s then asked us to come inside his workshop so he could examine both more closely. He then told us the initials of his father’s company (DFS, David Friedman Sons), where he had apprenticed, were on the inside of both. They had made our rings. We had seen the rings in a catalogue and a sample, which their salesman had sold to Tivol’s in the Kansas City, Mo. Country Club Plaza. Tivol’s then ordered the rings for us from Friedman in New York. Since we are about to celebrate our 25th anniversary, we decided we would

pay him a visit again. Chol Hamoed Passover 2016: David, the grandfather of Joel Friedman, owner of Golan Gold, was born in a village in Hungary in 1885. In 1903 at the age of 15, he went and studied to be a jeweller in Budapest, apprenticed, and in 1907, he received his diploma. In 1912, he immigrated to the United States. David Friedman and another man from Hungary named Kemeny started a wholesale jewelry business making heavy gold and platinum chains which they sold to Tiffany’s and Cartier. David met a young woman and started a family in Brooklyn – Jack, Henry and Lester. After Kemeny died, David expanded the business. During World War II, all three sons were in the services and returned from the war unhurt. Lester was a bombardier officer in the Army air corps and flew out of the Marshall Islands 25 missions over Japan. Lester and Henry went into the business with their father. Joel was born to Lester in 1951. He had an older brother, Matthew and a sister, Amy. David died in 1956. “I, as a kid, would ride the subway from Queens to New York City to watch my

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father in his shop,” says Joel. In 1964, Joel had his bar mitzvah in Israel. “I fell in love with it.” Meantime Joel grew up, travelled back and forth to Israel and learned to solder in his father’s shop. In the 1970s, Joel also came to Israel for a year as a volunteer. In the 1970s, his father started a new technique of braiding the gold for rings and when Joel returned, he learned the technique. “I can make a ring out of 36 wires and you won’t be able to tell where it began and ended,” he relates. In 1981, at the age of 30, Joel made aliyah to Kibbutz Sha’ar Hagolan. In 1987, he married a woman of Iraqi descent whose family had come to Israel in the 1950s. He worked different kinds of jobs but wasn’t ready to become a jeweller. “Finally, my wife pushed me to do what I knew how to do best.” With his brother, Matthew, a jewelry maker, who went on the road to sell, Joel adopted the wire and braided gold wire style. His father had used eight wires; he uses 36. Between 1985 and the 1990s, while Joel and his family lived in Motse Ilit, Jerusalem, they started looking for a place to

buy, and he sold the braided wedding rings to retail stores. Joel and his family finally ended up in Ani’am in the Golan “because it was the cheapest place to buy!” When the artists’ village was created in 2006-2007, Joel opened up the retail store, Golan Gold. His sons, ages 30, 26, and 23 will not be following in the tradition of the family, says Friedman although one son is putting together a website and he hopes to begin selling the rings online. Today, Joel is also making a Middle Eastern line of the braided wedding rings – making the wires light, thin and more intricate. Following Jewish law on marriage rings, in Israel, Joel braids the wire then lays it over a single band of gold. The rings can be made in any size, silver or gold and can even be inlaid with stones and they still bear the DFS (David Friedman Sons) on the inside. ■

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Casual chic – a great way to entertain guests MARILYN LAZAR SPECIAL TO THE CJN

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s spring melts into memory, party people are asking: what’s hot under the sun for summer 2016? The moment has undoubtedly arrived for a laid-back tropical vibe. With warm weather finally upon our northern coordinates, it’s easier to give venues a much needed lift with citrus hues and heaps of foliage. Whether it’s a bar mitzvah, anniversary or birthday party, welcome your guests with a refreshment station fresh out of a Martha Stewart fantasy. Fancy up a lemonade stand by including flavoured waters. Simply add fresh herbs, frozen berries, fruit slices or edible flowers. Put shortbread cookies and ginger snaps on offer alongside baskets of something healthy and simple to grab and go, such as apples. This is welcome when guests have had a drive to your cottage or will have to wait for their meal. Barbecue bashes are always popular. Update this classic by including trendy pulled meat sandwiches or mashed potato stations with a variety of toppings. I’ve noted fried chicken on many a sophisticated menu of late. This is part of a trend

A touch of whimsy to welcome friends and family

I’ll call urban country. With the demise of the beloved TV series Nashville, this movement may even get a nostalgic boost. With roots in shabby chic, you’ll find downtown folk embracing gingham checkered cloths, or, for more elegance, laying their table with luxurious white linen, but topping it with a burlap runner. These rustic tablescapes can be decorated with the most approachable of blooms, such as fistfuls of daisies, or a single sunflower. Complementary containers in-

RESTAURANT & LOUNGE

clude mason jars or the simplest of vases tied with a strand of rattan. Speaking of mason jars, vintage glassware serves multiple purposes. Add a straw for individual drinking containers with character. Use large ones with a tap as cocktail dispensers for ease of service and great décor. On the topic of drinks, crafted cocktails are all the rage. A mixologist kicks things up a notch, but if that’s not in your budget, choose a single drink, pre-mix it and name

PARTY!

it for the guest of honour or the occasion. A blackboard with that name or a list of what’s on tap adds a fun feel. In some ways, less is more. This is good news because I’ve never met an event planner – professional or amateur – who says “price is no object.” So while blooms may be beautiful, greenery is great. In lieu of cut flowers, this approach incorporates climbing vines, hanging leaves, ceilings of thatched branches and walls of ferns. Find florals in patterned paper serviettes instead. Although flowers in bloom at this time of year should make prices more palatable, it’s interesting to note that whatever the season, some celebrations are limiting or forgoing flowers altogether in favour of less expensive and very effective candles. Groups of candles of various heights create lighting and atmosphere. Professionals are replacing polished posh with potted posies and you can mimic this boho aesthetic. Ditch the glamour for handcrafted touches, whimsical accents and nature-inspired details. It’s this summer’s trend to let a host’s individuality shine through while making guests feel comfortable in a casually inviting environment. n

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Save-the-date cards allow guests to plan ahead ANITA SZABADI-GOTTESMAN SPECIAL TO THE CJN

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ike many young couples, Rebecca Sadana and James Wizenberg were born in one city, finished higher education in another and relocated once again following job opportunities out west. Newly engaged, they planned their wedding for late fall in Montreal where many family members and friends still lived. A preliminary wedding list reflected their multiple moves with many invitees living across Canada, Europe and various far-flung locations. While a save-the-date card may not always be necessary, it serves as the first formal announcement for wedding guests as to the important details of the wedding such as the date and location. “With so many out-of-towners on our list, we really felt that we had to send save-the-date cards as quickly as possible to give our guests the heads up about our wedding,” says Rebecca. “We were excited, and wanted to let

everyone know we were engaged and that we hoped they could join us on our wedding day!” This information is equally important for local guests looking to plan ahead. If the nuptials are held on a busy holiday weekend or peak periods throughout the spring and summer, they too need to plan to be in town to attend. “Sending out the cards also forced us to create a database of addresses and do a dry run sending the cards,” Rebecca says. “We received several back with address changes, which we will add to our master list. The cards became an essential part of pre-planning the event.” Guests began responding almost immediately by phone, email and on social media, congratulating the couple and confirming their attendance. “We were contacted by many guests who shared in our excitement, and were pleased that we had let them know so that they could begin planning their itineraries and join us for our special day.” Wedding website, The Knot, suggests that while there are no hard and fast

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and groom, the date, location and wedding website address. Type and style of save-the-dates vary according to the taste of the couple. An engagement photo on a postcard is one simple design. A photo or saying on a fridge magnet makes for a practical keepsake. Rebecca and James chose a cork coaster to announce their wedding day. “We wanted something interesting and different,” says Rebecca. “We thought a coaster would serve a dual purpose and not be a throw-away item.” Creativity is left to the imagination of the bride and groom and a graphic designer. Save the date cards can be printed locally in many big box and office supply stores or more conveniently online where choices abound. Graphics are most often included and costs are low, generally around $1 per piece. Pinterest and Etsy are good places to start searching. “We had fun researching and designing a memorable save-the-date card together and set the tone for our wedding,” says Rebecca. n

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If it’s Friday night it must be Mexican BEVERLY LEVITT

Watermelon lemonade

SPECIAL TO THE CJN

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our child’s bar/bat mitzvah is almost here. For the last several weeks, friends and family have been hopping planes from all over North America and Israel to attend. starting Friday and ending Sunday. Restaurateurs and cookbook authors Mary Sue Milliken and Susan Feniger are advocates of home entertaining. “If you want to make everyone feel comfortable and relaxed, decorate the house with bright happy colours and serve Mexican.”

From Mary Sue Milliken and Susan Feniger o 4 cups watermelon chunks, seeded o 2-3 tbsp. sugar (to taste) o ½ cup cold water o 5 ice cubes o juice of 1-2 lemons (to taste) Combine all the ingredients in a blender and purée until smooth. Serve over additional ice. Makes 4 servings. n

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Halibut veracruzana

for your special occasions

Mary Sue Milliken and Susan Feniger This dish can also be made with sea bass or snapper. o 1 1/2 lb. skinless, boneless fillets of halibut, or other firm-fleshed fish, cut into 4 portions salt and pepper to taste o 3 tbsp. olive oil o 1 small yellow onion, thinly sliced o 4 cloves garlic, peeled and minced o 2 Serrano chilies, stemmed and sliced in 1/4 inch disks o 1/2 cup lime juice o 1 tomato, cored, seeded, and cut in strips o 1/2 bunch (1/4 cup) fresh oregano leaves, coarsely chopped o 1/2 cup Spanish green olives, sliced o 1/2 cup white wine o 3/4 cup fish stock Season fish fillets evenly with salt and pepper. Heat one very large skillet or two medium skillets over medium-high heat for a minute; coat pans with olive oil. Add fillets and turn heat to very high. Sear until golden brown, about 2 minutes, then flip to sear the other side, about 1 minute. Transfer fillets to a rack over a plate to catch the juices and reserve. Return the pan (or pans) to high heat. Add onion and sauté, stirring frequently, for 1 minute or until it starts to brown. Add garlic, chile slices, lime juice, tomatoes, oregano, and olives and sauté briskly for an additional minute. Add wine and boil until reduced by half. Pour in fish stock, bring to boil; reduce to a simmer. Return fish fillets, along with their juices, to the pan. Cover and cook gently for 2 minutes or longer, depending on thickness of fillets. Taste broth and adjust the seasoning with salt and pepper. Serve with a generous puddle of broth and garnish of vegetables. Serves 4

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Tortilla soup From Susan Feniger and Mary Sue Milliken o 5 garlic cloves, peeled o 10 Roma tomatoes, cored and quartered o 3 tbsp. olive oil o 1 large yellow onion, diced o sea salt and freshly ground black pepper o 8 cups vegetable stock o 1 dried chipotle chili, stemmed and seeded (optional) o 3/4 lb. tortilla chips Garnishes: 1 bunch (1/2 cup) cilantro leaves; 1 avocado, peeled, seeded, and roughly chopped; 2 limes, cut in wedges Purée garlic and tomatoes in a blender until smooth. Heat olive oil in a large stockpot over low heat. Add the onion, salt and pepper and cook, stirring frequently, until pale brown and caramelized, about 10 minutes. Stir in tomato purée and cook 10 minutes longer, stirring frequently. Pour in vegetable stock and add chipotle chili (if desired). Bring to a boil; reduce to a simmer, and cook, uncovered, for 20 minutes. Stir in tortilla chips and cook 10 minutes longer, until chips soften. Remove and discard chili. Serve hot, with cilantro, avocado, crema, lime wedges and some extra crisp fried tortilla chips for adding at the table. Makes 6 servings

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THE CANADIAN JEWISH NEWS June 2, 2016

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