4058 Jean Talon West | (514) 875-4800

4058 Jean Talon West | (514) 875-4800

Weddings etc... 

Page B2 M cjnews.com › November 1, 2012 

Ray 5 1-116 x 12 1-8 Oct 19 10/19/12 2:07 PM Page 1 

The Canadian Jewish news 

C A T E R I N G 

Blossom 

par/by LA PLAZA 

EMBASSY ® 

P L A Z A 

Choi ce Elegance 

for all your special occasions 

B E T H Z I O N S Y N AG O G U E * 

500 capacity 

H O L I DAY I N N M I D TO W N * 

450 capacity 

C LU B D E G O L F C H A L L E N G E R 

350 capacity 

E M B A S S Y P L A Z A 

1000 capacity 

Ray Petrovich * 514.448.6278 c. 514.965.3271 * Eva Cohen 

E L E G A N T 

S O P H I S T I C A T E D 

K O S H E R 

MK 

*Outdoor settings can 

be substituted with the 

gorgeous sanctuary at 

Beth Zion or the newly 

renovated solarium at 

the Holiday Inn 

Midtown 

Books are great gifts for 

flower girls, bridesmaids 

Elaine Cohen 

Supplements Co-ordinator 

Age-appropriate books are great gifts 

for children. Whether it’s a child’s 

birthday, Chanukah or a bride’s 

token of gratitude for the adorable flower 

girl, pageboy or junior bridesmaid that 

accompanied her down the aisle, books 

will be appreciated. 

Unlike trendy items, books never 

go out of style, and they can always 

be shared with relatives and friends. 

Children of all ages invariably enjoy stories 

that entertain, enlighten and include 

a creative component. Such is the case 

with the following books distributed by 

Raincoast Books in Canada. 

Tokyo author Taro Gomi has created 

more than 350 books for 

readers of all ages, and The 

Grumpy Doodle Book and 

The Happy Doodle Book are 

two of them. 

Although a doodle is defined 

as an unfocused, simple 

drawing of a representational 

object, doodling is also credited 

with aiding memory and 

occupying the mind. Doodling 

calms the nerves and 

entertains the soul. Doodlers 

will either admire their creations 

or laugh at the result. 

However, the drawings don’t 

count for marks, so their labour 

is stress-free. 

Gomi’s whimsical illustrations 

go a step further. The 

author draws on the doodler’s 

imagination and inspired interaction. 

Like an effective 

teacher, the author suggests 

a topic and poses a question. 

Then it’s the reader’s turn to 

complete the picture. For example, 

“How does your face 

look when you’re happy?” It’s 

the doodler’s job to design expressive 

facial features and 

produce a grin, smile or smirk. 

Few of us ever pause to think about 

the look on a cheerful frog’s face, but 

Gomi has a knack for captivating the 

imagination. What’s inside a box of fun? 

Doodlers in elementary or high school 

are bound to come up with diverse objects 

ranging from gadgets to glamorous 

accessories. What kind of clothes do 

you wear when you’re happy? Some may 

draw comfy sweat pants, whereas others 

would sketch fancier fare. 

Depending on whether it’s The Happy 

Doodle Book or The Grumpy Doodle 

Book, readers will discover suggestions 

to draw such items as a happy-looking 

cake, a grumpy teapot or a laughing 

cat. And the brightly covered books are 

crafted with sturdy cardboard covers 

that will endure lots of doodling. 

Girl Meets Boy: Because There Are Two 

Sides to Every Story is edited by prolific 

American author Kelly Milner Halls. In addition 

to penning one of the stories, Milner 

Halls served as the editor for 11 other 

selections written or co-written by experienced 

authors. The provocative stories are 

bound to appeal to both reluctant and avid 

readers. The book is a selection in the YAL- 

SA (Young Adult Library Services Association) 

series, a division of the American Library 

Association. The latter organization 

aims to expand library services for 12- to 

18-year-olds, while YALSA helps libraries 

to engage, serve and empower teens. 

Young people will read these short 

stories because the teens in them vent 

all their feelings and observations in the 

]Photo courtesy of Raincoast Books] 

first person. They confide in the reader 

and discuss situations and conflicts that 

people from different places and walks 

of life share. Whether it’s family relationships, 

peer pressure or sex, the reader 

learns both sides of the story. 

The book gives teens a chance to pry 

into the minds of others their age and 

discover what they’re thinking. The talented 

authors come from diverse backgrounds. 

Among them are librarians, 

educators and renowned prize-winning 

fiction writers. In addition to Milner Halls, 

the list includes Joseph Bruchac, Cynthia 

Leitich Smith, James Howe, Ellen Wittlinger, 

Rita Williams-Garcia, Terry Trueman, 

Terry Davis, Rebecca Fjelland Davis, 

Sara Ryan and Randy Powell.

November 1, 2012 › cjnews.com 



Plaza Volare hosts lavish and low-key events 

Ellen Lechter Green 

Special to The CJN 

From lavish and large to intimate 

and low-key, Plaza Volare, in the 

Crowne Plaza Hotel at 6600 Cote 

de Liesse, offers something for every 

budget, taste and style for weddings or 

other special events. 

Plaza Volare, which boasts a complete 

kosher kitchen and is one of the largest 

single-level convention centres in Montreal, 

offers clients a grand ballroom that 

can accommodate up to 900 guests for a 

wedding as well as several smaller reception 

rooms for more intimate affairs. 

All reception rooms are appointed 

with high-quality finishings and décor. 

Clients can choose from a vast selection 

of menu options, and special requests 

are welcomed to meet each client’s individual 

needs. 

“Along with the grand ballroom, we 

also offer a four-season tent that extends 

from the ballroom and can accommodate 

more guests,” says Zorica Stevic, 

director of the kosher department. “As 

well, there is the enclosed garden, which 

works well for cocktails or the chupah in 

summer, spring and early fall, weather 

permitting.” 

1215, Greene Avenue, 

Westmount, Quebec, H3Z 2A4 

Tel: 514.935.4612 • Toll Free: 1-866-935-4612 

www.lougoldberg.com 

Plaza Volare has been hosting events 

for 15 years, and a large part of its success 

is attributed to paying close attention 

to every detail, says Stevic. “From 

décor to menu, we consider each client’s 

affair equally important and we guide 

you through each step of your special 

SINCE 1946 

]Photo courtesy of Plaza Volare] 

event. No matter how large or small, our 

qualified staff ensures your wedding or 

party flows seamlessly.” 

Once you decide on the Crowne Plaza 

as your venue, you can choose from a 

variety of tablecloths, seat coverings, napkins, 

tableware and more, which means 

M Page B3 

eliminating extra rental fees. As well, Plaza 

Volare will provide a list of contacts for 

photographers, florists and music if needed. 

“Besides weddings, we host many bar 

mitzvahs, along with showers, engagement 

parties, brunches, anniversary parties 

and sweet sixteens,” says Stevic. “We 

often help with establishing and implementing 

themes, and we tailor your menu 

and décor needs to suit any budget.” 

Stevic explains that Plaza Volare staff 

is there for the client during every stage 

of the planning to make sure each simchah 

remains worry free. “Organization 

is the foundation of planning any party 

or event,” she says. “The unexpected can 

always happen, but our staff is always on 

hand to deal with it. Our reputation and 

experience ensures that each affair will 

be a success.” 

The Crowne Plaza is centrally located 

to downtown and the west end and offers 

a free shuttle to and from the airport, a 

bonus for out-of-town guests. For every 

wedding, a courtesy suite is given to the 

bride and groom. Free parking is available 

for everyone. 

For more information on Plaza Volare 

or to set up an appointment with Stevic, 

call 514-735-5150 or visit the website at 

plazavolare.com. 

Advertiser: Advertiser: Advertiser: Lou Goldberg Jeweller 

Publication: Publication: Publication: Canadian Jewish News 

Edition: Wedding-Montreal-Feb 9,2012




ELEGANT 

WEDDING 

BRIDAL SHOWCASE 

November 18, 2012 

The Windsor Ballrooms 

1170 Peel Street, Montreal, 11am to 5pm 

Envision your wedding day and consult with the 

city’s most prestigious wedding professionals. 

One day, One spectacular bridal event. One chance to live the experience. 

Space is limited. Buy your tickets now at 

www.elegantwedding.ca 

After the wedding 

date is set in Israel 

Orli Zedek with a favourite gown [Barry A. Kaplan/Jerusalem photos] 

Sybil Kaplan 


When we attended our first Israeli 

wedding, we understood that 

many traditional ideas and customs 

about weddings are different in Israel 

from what we were used to. The same is 

true for brides. 

When Jerusalem-born Orli Zedek grew 

up, her mother had a beauty salon and was 

a dressmaker. 

“From the age of four, I slept under 

wedding gowns, and I wasn’t allowed to 

touch them!” the 37-year-old mother of 

four exclaimed, sitting in her bridal shop 

in Jerusalem. 

The fantasy that she could touch the 

gowns remained, and after she completed 

the army and was ready to get married, she 

made her own wedding gown. 

When she was 28, her father died and 

she realized that “I was already grown up. 

I decided to take my profession and start 

a career.” 

First she started to do hairdressing as 

a main profession. Then brides came and 

asked her to do their hair and makeup for 

their weddings, although they were buying 

their wedding dresses elsewhere. 

Eight years ago, Zedek started to design 

wedding dresses on order, working from 

her house. 

“Suddenly I realized I enjoyed this very 

much. My husband bought me a sewing 

machine and I enrolled at Shenkar College 

of Engineering Design and Art, where fashion 

design is taught.” 

After a semester, she realized she had 

more experience than the other students, 

and she left. Since she was living in a Jewish 

community in the West Bank, brides 

found it hard to get to Zedek, so two years 

ago May, she opened her own shop. 

Brides come to her because she sees the 

whole concept and has different taste and 

different styles. 

The real competition is from Tel Aviv 

because brides often don’t know that 

there are as many as 30 such bridal 

shops in Jerusalem. 

Approximately 40 per cent of Zedek’s 

clients are secular, 30 per cent are religious 

and 30 per cent are Arab. 

A “package” includes gown, hair, nails 

and makeup and ranges from 6,000-12,000 

NIS ($1,595-$3,191). Prices vary according 

to whether the gown is used, ready-made or 

new; whether the design is simple or complicated, 

and the type of material used. 

For the entire package, a client usually 

comes to Zedek three months before 

the wedding. Zedek then tries to determine 

what style of gown the bride wants 

and takes her measurements. If the bride 

wants an original design, Zedek starts to 

make sketches. 

From start to finish, the bride may 

come between two and six times. In between 

Zedek does potential styling of her 

hair and makeup. 

On the wedding day, the bride is welcomed 

with music and some food. First her 

nails are done, then she is served breakfast. 

Hair styling is next and can take one to three 

hours. This is followed by makeup.When the 

bride gets dressed, a photographer comes, 

and then the groom comes. They then go by 

car to wherever they want more photos taken 

before returning to the shop for makeup 

and hair touch-ups. Only then do they drive 

to the place where the wedding will be held. 

Zedek has designed six collections since 

2005. She said she gets her ideas “from emotions. 

Every collection has a different influence 

from a different source.” 

Her first collection was the “childhood” 

collection, and the gowns were based on 

those of fairy tale heroines like Cinderella 

and Snow White. Another collection was 

based on sexy women of films from the 

’30s and ’40s. 

As we walk into a dressing room where a 

rack holds a large collection of ready-made 

gowns, Zedek says, “Every gown is my pride 

for the moment. Every time I make a dress, 

I fall in love with it!” 

Orli Zedek is located at 51 Derech Hebron 

in Jerusalem, 02 650 6512 and has a 

website – agass.mitchatnim.co.il.




Elegant bridal showcase offers great ideas 

Elaine Cohen 


People planning prenuptials, wedding 

receptions and honeymoons 

in the 21st century have become 

accustomed to gleaning information 

from social media and virtual reality 

shows. It’s the next best thing to being 

there, but thanks to the producers of The 

Elegant Wedding Bridal Showcase, it’s 

possible to be part of the scene. 

Cognizant of their target market, the 

perceptive mavens at The Elegant Wedding 

have planned an interactive dazzling 

Bridal Showcase from 11 a.m. to 5 

p.m. on Nov. 18 at Le Windsor Ballrooms, 

1170 Peel St. 

Magazine editor-in-chief Theo Dermatis 

conceived the show, which brings 

the company’s publications to life. Chic 

Wedding (formerly known as A Perfect 

Match wedding planner) has been published 

since 1994, and sister magazine 

Elegant Wedding Montreal was launched 

in 2005. Both annual publications can 

be found in stores, as as well as at newsstands 

and local wedding shows. 

For the sixth year, professionals in di- 

verse fields will present their wares and 

all three ballrooms will be transformed 

into an elaborate wedding day reception. 

Couples will gain a feel for their 

nuptial events by visiting mock wedding 

set-ups. 

Everyone attending can access firsthand 

information on everything pertaining 

to weddings, such as gowns, 

tuxedos, other attire and accessories, as 

well as jewelry, table settings, dinnerware, 

cookery, travel industry information, 

hairstyling, makeup, giftware, invitations, 

rentals, music and entertainment, 

photography and videography, 

catering, and floral décor. 

“Brides send us messages through 

Twitter, Facebook and our website surveys, 

sharing how much the showcase 

has helped them select the right vendors 

for their wedding,” says senior writer 

Anna Lombardos. 

“They thank us for showcasing the 

finest wedding specialists the city has to 

offer and for helping them create and design 

something new and unique for their 

wedding.” 

Lombardos, advertising/marketing 

Director Soula Melemenis and Dermatis 

[Photo courtesy of The Elegant Wedding 

Bridal Showcase] 

POUR LE MEILLEUR ET POUR LE PRIX 

6630 CH CÔTE-ST-LUC T.514.488.4111 WWW.LAMARGUERITE.COM 

M Page B5 

strive to present diverse events every year 

based on the latest trends and most recent 

findings. 

“As leaders in the wedding industry, 

we are constantly striving for more, 

discovering new talent and showcasing 

the best. We set the bar high and always 

maintain the highest standards,” Lombardos 

says. 

Couples are thrilled to see what their 

wedding will look like, she adds. “We 

connect people. We inspire. We show 

what they can do for their wedding… every 

step of the way.” 

Besides experiencing the scene, everyone 

attending can sample delectable 

hors d’oeuvres, cocktails, champagne 

and signature coffees. 

They’ll also be greeted by a string 

quartet, as well as entertained by strolling 

musicians and aerial ballet artists. 

In addition to gathering great ideas, 

couples will have an opportunity to chat 

with the pros and pocket courtesy copies 

of Chic Wedding and Elegant Wedding 

Montreal. 

Admission is $20. For information, call 

450-969-2137, or visit www.elegantwedding.ca 

2E3




Beverly Levitt 


Keep brunch menu healthy and light 

Your daughter’s getting married. 

Unlike yesteryear, when all the 

mother of the bride had to worry 

about was picking up a cake and a case 

or two of champagne and getting to the 

temple on time, today’s guests hop planes, 

trains and automobiles, their suitcases 

bulging with umpteen outfits, expecting 

a weekend of entertainment. Getting to 

the temple on time has become a lot more 

complicated. 

Since your mishpachah has travelled 

from near and far, and it’s once in a Purim 

that they’re all in the same time zone – let 

alone the same zip code – for the entire 

weekend, it’s your pleasure to host a Friday 

night rehearsal dinner, a surprise, bonus 

activity on Saturday night in case, heaven 

forbid, there’s a free moment, the longawaited 

wedding ceremony, culminating 

in a heartfelt toast as well as a big bash 

lunch or dinner, and/or a farewell finale 

– the “good-bye, it’s been great to see you, 

thanks so much for coming” – brunch. 

Ironically, this last casual assembly can 

be the most upbeat, emotionally intimate 

happening of the entire weekend. 

When folks keep bumping into each 

other at one of the happiest events in a 

Jewish family’s life, friendships are forged, 

long lost cousins have kissed and pledged 

an eternity of emails, and maybe there’s 

even a shidduch or two in the offing. 

This is the time when people want to 

linger, even though they’ve got to hurry. 

Suddenly, everyone is aware that the magic 

they’re feeling comes and goes in the blink 

of an eye. 

But instead of extending that magic 

with your family you’re relegated to the 

kitchen. 

When Debbie Iken of Natick, Mass., 

found herself enmeshed in myriad weekend 

events, she and a group of her friends 

collectively agreed they’d take turns hosting 

each other’s farewell brunch. So, all the 

mother of the bride had to do was figure 

out a menu and designate someone to 

be in charge. Don’t you agree that, after a 

weekend of playing Rock of Gibraltar to 

your daughter and “hostess with the mostess” 

to your guests, by farewell time, you 

surely deserve to be a guest at your own 

party. And while we’re at it, let’s keep the 

menu healthy and light. 

SMOKED SALMON SALAD 

From Los Angeles chef and caterer David 

Rubell. 

2 lb. smoked salmon 

1/2 to 3/4 cup crème fraiche or sour 

Westminister Bakery CJN OCT 25 10/25/12 2:54 PM cream Page 1 

1/4 cup scallions, white part only, sliced 

thin 

2 tbsp. snipped fresh dill 

2 tbsp. chopped parsley 

white pepper to taste 

additional sprigs of dill for garnish 

1 cup yellow or red cherry tomatoes for 

garnish 

Pulse salmon, crème fraiche or sour 

cream, scallions, fresh dill, parsley and 

white pepper in food processor until just 

smooth. Refrigerate. Serve as appetizer 

with crackers or egg bread. Garnish with 

sprigs of dill and cherry tomatoes. Serves 

8 to 10. 

CHINESE SEARED AHI TUNA SALAD 

WITH MANGO 

From David Rubell. Pickled ginger maybe 

purchased at an Asian market. 

1/2 cup soy sauce 

1 tsp. wasabi 

1 1/2 lb. fresh ahi tuna 

1 tbsp. canola oil 

1/4 cup roasted, unsalted cashews 

1 head romaine lettuce, sliced very thin 

1/2 head Savoy cabbage, sliced very thin 

2 bunches scallions, white part sliced diagonally 

2 mangoes, peeled and sliced thin 

1 cup julienned, fried won ton skins (op- 

Come in and see us! 

tional) 

1/4 cup toasted pine nuts 

1 bunch cilantro, cleaned and stemmed for 

garnish 

Dressing: 

2 oz. pickled ginger 

2 tsp. sugar 

1/2 bunch scallions, white part only 

1 cup seasoned rice wine vinegar 

1/2 cup soy sauce 

1/4 cup toasted sesame oil 

Mix together soy sauce and wasabi. 

Marinate tuna in mixture for 20 minutes. 

Sear tuna in hot, nonstick skillet with 1 

tbsp. canola oil approximately 1 minute 

per side. Refrigerate immediately after removing 

tuna from heat. Allow to cool at 

least 1/2 hour before slicing for salad. Slice 

tuna into 1-1/2-inch pieces, reserving odd 

sizes to incorporate into body of salad. 

For dressing, place all ingredients in 

glass jar and shake until ingredients are 

thoroughly mixed. 

Toss lettuce, cabbage, scallions, nuts, 

and odd pieces of tuna with dressing. Place 

on platter and arrange remaining slices of 

tuna and mangoes decoratively around 

salad. Garnish with fried wonton noodles, 

if desired, pine nuts, cashews and cilantro. 

Serves 8 to 10 

NOW 

OPEN! 

Westminster Gourmet 5458 Westminster, Cote St-Luc, QC (514) 489-7111 

Continued on page B7


Continued from page B6 

EXOTIC MUSHROOM, SPINACH AND 

ROASTED PEPPER FRITTATA 

From David Rubell. 

1 cup sweet onions, peeled and diced 

3 tbsp. butter 

3/4 cup mushrooms, quartered (chanterelle, 

shiitake, cremini) 

2 cups fresh spinach, stemmed and 

chopped 

1 medium tomato, diced 

10 eggs 

1/4 cup cream or half and half 

freshly ground salt and black pepper to 

taste 

1 1/2 cups grated mozzarella cheese 

1/4 cup Parmesan cheese 

1/2 cup red, orange and yellow roasted bell 

peppers, diced 

1/4 cup pine nuts 

1/4 cup basil, sliced thin 

In a large nonstick ovenproof skillet, 

sauté onions in butter until slightly 

brown, about 3 minutes; add mushrooms. 

Cook 2 minutes more, then add 

spinach and tomato. Cook another minute. 

Beat together eggs, cream or half and 

Elm Ridge Country Club 

851 Cherrier 

Ile Bizard, Quebec 

elmridge@qc.aibn.com 

www.elmridgecc.com 


A City Wedding in a 

Country Setting 

For information: 

Nicole Vincent 

Events Coordinator 

514-626-3992 ext. 204 


Keep partying the next morning 

half, salt and pepper. Add to vegetable 

mixture. Sprinkle cheeses, roasted peppers, 

nuts and basil on top. Bake at 350 

for 15 minutes until firm. Remove from 

pan to cookie sheet and allow to cool to 

room temperature. Serve at room temperature 

or bake at 350 for 5 to 8 minutes 

until hot. Cut into wedges. Frittatas are 

delicious hot, warm or at room temperature. 

Serves 8 to 10. 

FRESH PEACH COBBLER 

From David Rubell. If peaches are out 

of season use green apples such as pippin 

or Granny Smith. Be sure to test doneness 

with a knife after baking. 

M Page B7 

6 to 8 large peaches, peeled and sliced 

1/3 cup brown sugar 

1/4 tsp. vanilla extract 

1 tsp. cinnamon 

2 tsp. cornstarch 

Topping: 

1/4 lb. sweet butter, cut into very small 

pieces 

1 cup sugar 

1 tbsp. cinnamon 

2/3 cup all-purpose flour 

1/2 cup chopped pecans 

Thoroughly mix together the peaches, 

sugar, vanilla, cinnamon and cornstarch. 

Place in an unbuttered enamelled or glass 

baking pan. Store in refrigerator until ready 

to use. 

To make fruit topping, combine butter, 

sugar, cinnamon, flour and pecans, being 

careful not to overmix. Place topping in 

plastic bag and refrigerate. 

When ready to assemble, take peaches 

and topping out of refrigerator. Bring to 

room temperature. Crumble topping on 

peaches. Bake at 350 for 45 minutes or until 

bubbling and golden brown. This cobbler 

can either be baked the morning of 

the brunch or the night before and stored 

at room temperature. 

Continued on page B9 

8E4




Celebrate with us: 

Weddings 

Bar/Bat Mitzvahs 

Baby namings 

Bris 

Birthdays 

Anniversaries 

for all special occasions 

Shaare Zedek Congregation . . . A traditional Conservative synagogue 

NEWLY RENOVATED 

Banquet Hall & 

Reception Lounge 

5305 Rosedale Ave. 

Contact: Irwin Horner 

514-484-1122 #105 

execdirector@shaarezedek.ca 

OMEGA 

PHOTOGRAPHIE 

5846 Park Ave. Mtl (Que) H2V 4H3 

T 514 277-7095 F 514 277-7091 

www.omegaphoto.com 2K1 

Westminster Gourmet 

carries array of delicacies 

Westminster Gourmet bakes on the premises. [Elaine Cohen photos] 

Elaine Cohen 


Westminster Gourmet (MK Pareve) 

may be the newest storefront 

facility in the strip mall at 5458 

Westminster Ave., corner of Cote St. Luc 

Road, but owner Ray Petrovic is no newcomer 

to the business. 

Most Montrealers have admired this 

creative caterer’s picturesque table settings 

and savoured his gourmet fare at 

bar and bat mitzvahs, weddings and other 

functions and life cycle events. 

Petrovic is the entrepreneur behind 

the MK kosher catering services at Blossom 

by La Plaza, Holiday Inn Midtown, 

Congregation Beth Zion, Club de Golf Le 

Challenger and the Embassy Plaza (Laval), 

as well as at many halls, homes and 

other venues. 

Invariably, people compliment his appetizers, 

soups, salads, side dishes, main 

courses, cakes, pastries, fruit platters, 

breads, borekas and baked goods. 

Numerous food lovers have secretly 

wished that Petrovic would open a store 

where they could order, take out their favourites 

and serve them at home or at an 

alternate venue. 

Well, their wish came true on Sept. 

10 when Petrovic opened Westminster 

Gourmet. The modern décor is bright and 

cheerful. The showcases, counters, and 

facilities are sparkling clean. The friendly 

staff is courteous and efficient. 

No longer is there a need to panic when 

company drop in unexpectedly and linger 

for supper. The host may be happy to have 

them, but lacks the time and ingredients 

to prepare a gargantuan spread. Westminster 

Gourmet is as close as the phone. 

Passersby are bound to be drawn to the 

tantalizing aroma emanating from the interior 

of Westminster Gourmet. Food is 

baked and prepared on the premises. 

The good news is that prices are affordable, 

points out manager Eva Cohen, who 

has been in the business for the past decade. 

“We bake many unique items here, 

such as fresh baked olive, whole wheat, 

nut, multigrain and other specialty breads. 

Our homemade challahs, croissants, danishes 

and cookies are exceptional.” 

As far as side dishes, appetizers and 

main dishes, Cohen says the list is neverending. 

“There’s always something new.” 

Two innovative choices are Ray’s 

minute steak roast and Moroccan fish. 

As well, Westminster Gourmet boasts an 

in-house sushi chef. 

“We are oriented to all communities,” 

Cohen says. 

The extensive selection includes Ashkenazi, 

Sephardi, Israeli, Chinese, Asian 

and North American specialties. 

Chairs and tables are set up for people 

to sit and sip a specialty coffee and munch 

on gourmet treats. 

Westminster Gourmet is open from 7 

a.m. to 7 p.m., Mondays through Wednesdays, 

Thursdays until 8 p.m., Fridays until 

one hour before Shabbat, and from 8 

a.m. to 5 p.m. on Sundays. Free parking 

is available. For information on products, 

take-out, in-house catering and delivery, 

call 514-489-7111. 

A sushi chef demonstrates his culinary 

prowess.


Continued from page B7 

WEDDING CHEESE BLINTZES TOPPED 

WITH A TRIO OF FRESH BERRIES 

From David Rubell. This recipe is from David’s beloved 

Nana Willner, who told him, “With every bit of 

sugar, you need a pinch of salt,” which certainly applies 

to a good marriage. The crepes may be purchased 

ready-made. 

Crepe batter: 

3 cups milk 

1 1/4 cups all purpose flour 

5 eggs 

1 tsp. salt 

1 tbsp. sugar 

1/4 cup melted butter 

vegetable oil or butter for frying 

Filling: 

2 lb. pot or farmer cheese 

1/2 tsp. vanilla 

1/3 cup sugar 

1 tsp. cinnamon 

pinch of salt 

Berries: 

2 cups sliced fresh strawberries 



Perfect way to end the festivities 

1/2 cup brown sugar 

1/2 tsp. vanilla 

1 cup fresh raspberries 

CREATING EVENTS 

TOGETHER 

Conference & 

Special Events Center 

2200 Mans eld St., Montreal QC 

514 844-2000 • 1 866 844-2200 

www.centremontroyal.com 

P03091.indd 1 19/10/12 13:45 

M Page B9 

1 cup fresh blueberries 

To make the crepes, add milk to flour, beating vigorously 

with wire whisk. In separate bowl, whisk together 

eggs, salt and sugar. Add butter, whisk until smooth. 

Combine both mixtures. Beat until smooth. Put small 

amount of oil or butter on a paper towel. Lightly wipe 

surface of an 8-inch nonstick pan. Pour 1/4 cup of batter 

into pan. Rotate pan until entire surface is thinly 

covered with batter. When edges are slightly browned, 

turn over with spatula and cook for a minute on other 

side. Stack pancakes until ready to use. 

Make the filling: using electric mixer or by hand, 

blend cheeses with vanilla, sugar, cinnamon and 

salt. 

Combine strawberries, sugar and vanilla. Barely 

bring to boil; shut off flame. Transfer to dish and allow 

to cool. Refrigerate until ready to use. Just before 

serving add raspberries and blueberries. 

To assemble blintzes, place pancake on dish, put 

2 heaping tablespoons of filling on bottom half, fold 

edge of pancake over filling, tuck in sides so that it’s 

trapped, and roll up into a slim roll. 

Sauté in lightly buttered non-stick skillet until 

golden brown. Transfer to baking dish, cover with 

plastic wrap and refrigerate. When ready to serve, remove 

wrap, heat in oven at 350 for 10 to 15 minutes. 

Top with berry compote. If desired, sprinkle with 

powdered sugar. Makes 20 to 24 full-size blintzes.




Entertaining your guests at a bridal shower 

Anita Szabadi-Gottesman 


Showering the bride-to-be with gifts as she begins 

setting up her new home with her groom remains a 

long-standing tradition. A modern-day twist on the 

custom of the bride’s family sending her off to marry with 

a dowry, today’s bridal shower remains another way to 

fete the bride before her wedding day. 

Hosted by the bride’s mother, mother-in-law, treasured 

aunt, cousin or friends, the shower is held several 

months or weeks before the wedding day. Etiquette and 

entertaining guru Martha Stewart suggests holding a 

shower one to three months before the wedding day, as 

any date less than a month away will be too hectic a time 

with final wedding planning to take care of. 

The bridal shower serves as an enjoyable occasion to 

get together with friends and family members. Traditionally 

for women only, the format is generally a brunch, 

lunch or afternoon tea. Having a theme is often the way to 

go, not only to make decorating and food planning a little 

easier but also to give guests ideas for gift giving. Themes 

range from picking a particular room to help decorate, 

items for the kitchen and towels and linens and more. 

Huffington Post Canada reports that more couples 

are choosing to hold co-ed showers with the groom, his 

groomsmen and other male friends and family present. 

Participating in an activity together such as paintball or 

laser tag or spending the afternoon at an amusement 

park as a group works well. Some brides and grooms 

Themed bridal showers or a more traditional afternoon 

tea with games such as designing a bridal gown and veil 

with toilet paper create memories for the bride before 

her wedding day. [Anita Szabadi-Gottesman photo] 

choose to treat their guests to a sporting event, while 

others go one step further, renting a loge at the arena 

or stadium and providing game-day snacks such as hot 

dogs and nachos. 

Food choices for the more traditional afternoon include 

finger foods such as canapés, dips and hors d’oeuvres, 

rounded out by an elaborate sweet table, or a buffet with a 

variety of salads, quiches and the like. A centrepiece featuring 

a poached salmon with dipping sauces or fancy waldorf 

salad punctuates the offerings. Simple elegance always sets 

the tone, whether you bring out the sterling silver cutlery 

and serving pieces or choosing paper and plastic. 

Planning activities for the afternoon shower may make 

some guests raise an eyebrow or roll their eyes, but creative 

games break the ice, bringing friends and relatives 

together. Playing Pictionary along wedding themes or 

having the bride and groom participate in a variation of 

the Newlywed Game via video or Skype creates a shared 

experience for shower guests and enhances their knowledge 

of the bride and groom. Allowing the guests to get 

to know one another better is made easy by participating 

in the toilet paper dress and veil game. Small groups 

of three or four women pick a model from their group 

and work together to create a one-of-a-kind white toilet 

paper wedding gown. Teamwork and creativity lead to 

much laughter and camaraderie. 

Martha Stewart favours building a bridal-shower photo 

album. Each guest is requested to bring with them a 

few photos of themselves with the bride. At the shower, 

guests write write memorable or amusing captions for 

their photos. The pictures are then placed in an album 

and presented to the bride as a welcome keepsake. A 

formal guestbook follows along the same lines, allowing 

participants to share their thoughts about the bride, 

again creating a beautiful piece of memorabilia for her.


Anita Szabadi-Gottesman 


The simple round band presented by the groom to the 

bride under the chupah seals the deal, as the couple 

officially become husband and wife. 

With so many of the elements of a Jewish wedding ceremony 

holding so much meaning, from the words contained 

in the ketubah to the bride circling her groom seven 

times, the couple may also wish to mark their wedding day 

with yet another lasting symbol. 

While some couples will author their own personalized 

vows as part of the service or add any number of personal 

touches, a new trend is quietly emerging that adds extra 

special meaning for newlyweds – designing and creating 

your own unique wedding bands. The idea of couples 

crafting their own wedding bands originated in England 

in the mid-1990s, when professional jeweller Simon Lewis 

acted on a request from one of his rugby buddies to make 

rings for the player and his wife-to-be. 

Lewis suggested that his teammate make the rings himself 

and that he would teach him how. Lewis mentored his 

fellow player in a workshop format, walking him through 

each step of the process of creating a wedding band, and 

the rest, as they say, is history. 

Word-of-mouth propelled Lewis forward, and he has 

expanded his workshop concept to locations in many urban 

centres across the United States. He also continues to 

operate from his original location in central London. 


The idea has caught on and has come to Canada at the 

Devil’s Workshop jewelry gallery in Toronto. 

Classes are given in a workshop format, with several 

couples participating. A mentor is assigned to work handson 

with each couple. While some brides or grooms may 

choose to come in alone to surprise their partner with a 

ring, most come in together to create each other’s rings. 

“It’s not really easy but we control every step of the way. 

We only take two couples per class, ” Sarah Wan, owner of the 

Devil’s Workshop, said in a recent New York Times article. 

The bride and groom may choose to bring in ideas 

about their own unique designs with sketches or photos in 

hand, or they can simply create classic round bands. 


M Page B11 

Forge your own future by making wedding rings 

Making each other’s wedding bands creates a lifelong 

symbol of marriage. [Anita Szabadi-Gottesman photo] 

Wedding bands can be forged in gold, platinum and silver, 

and the cost varies accordingly. 

The step-by-step process begins with melting and milling 

the chosen metal, then shaving and sawing and finishing 

the ring with careful soldering. Any special designs, 

including etching and hammering, are added. The final 

product is then polished and ready to be worn. 

Getting to the end result takes about one day, with most 

workshops lasting approximately six hours. Each wedding 

band forged by the couple at the jeweller’s bench is unique 

–an added gesture to enhance the wedding day and forward. 

It becomes a special family heirloom, with its own 

story to tell. 

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Former Montrealer Suzanne Gardner 

has to go to a birthday party 

this weekend for a three-year-old. 

However, the three-year-old in question 

is not a child but a poodle mix. 

“It’s the fourth party we’ve been to 

this year,” says Gardner, now living in 

Toronto, and doggie mother to Annie 

and Izzy. “They’re usually a lot of fun for 

the dogs and we socialize as well.” 

Besides treats and cake provided by a dog 

bakery, guests get to play a variety of games 

such as find the cookie and chase the ball, 

or compete in challenges like highest jumper 

and who’s the quickest in a mini obstacle 

course. Not every party-goer participates, of 

course, but they all go home with a loot bag. 

“I know most of the people pretty well, and 

we’re all conscious of each dog’s individual 

dietary concerns and allergies, so the treats 

in the loot bag reflect that,” says Gardner. 

The parties are a hit with the humans, 

too. Michele Farber, a psychologist who 

lives with her two teens, has gone to a 

few events with her terrier, Chase. She 

has a theory why they are becoming so 

popular of late. “The parties provide people 

with the opportunity to socialize through 

a common interest, their dogs, not unlike 

Happy birthday… to the dog? 

Izzie and Annie following an afternoon spent at a doggie 

birthday party. 

the experience parents have with their 

children,” she explains. 

“I’ve met most of the people who have 

these parties at the dog park, and they’re 

some of the nicest people you could 

ever meet. I’m glad for the chance to see 

Izzie and Annie in party attire, with owner Suzanne Gardner. 

them socially.” 

Food and beverages are also supplied 

for the humans, and much like a dog park 

or a playground for children, the dogs keep 

busy while the people socialize. “We exchange 

advice on our dogs’ behaviour issues 

or diet or even health issues,” says Farber. 

“Actually, it was at one of these parties 

that someone suggested that my friend’s 

Labrador named Louie might have a thyroid 

issue. It turns out he was right, and 

now Louie is on the proper medication.” 

Another reason why dog parties are becoming 

popular is a common one for both 

dogs and their owners. It doesn’t matter if 

you have six kids at home or if you live by 

yourself with your pet, everyone is welcome 

as long as you have a dog. “It gives people a 

sense of belonging, of being part of a community,” 

says Farber. “In the dog community, 

you and your pet are always welcome.” 

A common practice at many of these 

parties is for the dogs to wear some kind 

of costume. “I was at a costume party last 

year, and Izzy won first prize for her scary 

chicken costume,” says Gardner. “Over 

the past few years, I find there’s a lot more 

variety in costumes offered for dogs.” 

As for the latest fad, Farber and her 

dog, Chase, just received an invitation to 

a “bark mitzvah.” 

“The Yorkie in question is turning 13,” 

Farber says. “Some people might find this 

over-the-top, but I find it cute. It’s not 

hurting anyone, and it’s just one chance 

to do something with my dog.” 

Event planner 

Tel. 514.484.8780 • 514.969.8780 

Fax. 514.221.2100 

E-mail: mireille@shostak.com 

www.mireille.shostak.com 

6E3


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Artist marks his work with pomegranate motif 

Sybil Kaplan 


Go into any gift shop in Jerusalem 

and the pomegranate design is 

there on hamsas, jewelry boxes, 

salt and pepper shakers, matchbox covers, 

keychains, evening bags, wall hangings, 

varied embroidered items, and 

myriad religious items. They are the distinguishable 

mark of an Israeli artist. 

In the Talpiot neighborhood of Jerusalem, 

in an alley off Yad Harutzim 6, at the 

end, and up some stairs through a blue 

painted door is the showroom, storage 

area, workroom and office of Yair Emanuel. 

The rather shy, ordinary Israeli man 

in his 40s is wearing slacks and a longsleeve 

collarless shirt. Despite his subdued 

appearance, his work has made 

him rather popular. 

“I don’t want to think who is buying 

and where are my things,” he said. “If I 

think about it, I will feel too proud of myself.” 

And so one gets an immediate impression 

of a very talented, humble man. 

He describes his style as “a combination 

of all the new, mostly Judaica which 

is old, but I make it new and happy, not 

heavy, like silver. It doesn’t look serious,” 

he says. 

He does the graphics by hand on paper, 

and then he scans them onto the 

computer where he does the measurements. 

After that, he makes the actual 

item. 

“First we paint the wood with white 

for background, then I draw an outline 

on the white, then I paint inside the lines. 

Finally, we put on varnish,” he said. 

Emanuel’s signature pomegranate motif on a dish 

The embroidery is one of three types. 

“One is hand embroidery on painted 

cloth. Another is computer embroidery. 

The third is applique where we cut out 

the shape then embroider the patches.” 

One of the ways someone could recognize 

an Emanuel work is through the 

pomegranates. 

“It’s a very nice fruit, we bless it on 

Rosh Hashanah, and it has a very interesting 

shape, like a crown on top. I also 

like the color.” 

In addition to the wood and embroidered 

items, Emanuel has begun a new 

style with coloured metal in wine cups, 

trivets and hand-washing cups in deep 

shades of burgundy, silver, gold, wine 

and deep blue. He describes is as sandcast 

aluminum. 

Emanuel was born into an Orthodox 

family 48 years ago in the religious communal 

settlement Kibbutz Sha’alavim, 24 

kilometres from Jerusalem. 

“I had a connection to Judaica from 

my family,” he says. 

He studied art at the Bezalel Academy 

of Arts and Design when it was located 

behind the central bus station in 

Jerusalem. He later taught art in Mitzpe 

Ramon, a town 160 kilometres south of 

Jerusalem. Then he started to create art 

to sell. In 1990, he made silk paintings by 

hand. 

“Then I started with other fabrics and 

embroidery. I like to make new things.” 

In 2004, he saw that the southern 

neighborhood of Talpiot was “empty and 

cheap,” so he opened his factory and 

showroom there. He sells his items from 

his showroom for 25 per cent less than in 

town. He ships orders as well, and payment 

depends on the number of works 

purchased. 

He has a wife and two children, aged 17 

and 19. The 17-year-old son is following 

in his father’s artistic footsteps through 

studying art in a special high school. 

In the future, Emanuel sees himself 

continuing as he is. “Every week I make 

two to four new designs. I like what I am 

doing and I like to make new things.” 

A visit to his show room is a delightful 

experience and one always finds warm, 

welcoming, helpful staff and items beautifully 

displayed. 

Yair Emanuel creates his own wall hangings. 

[Barry A. Kaplan photos]


Institute aims to bring 

couples to Torah, mitzvahs 

Elaine Cohen 


Since its establishment in 1964, 

the Jewish Institute for Brides and 

Grooms in Montreal has served as 

a vital community resource. Among the 

founders and prime movers behind the 

organization are Goldie Schwei and Sarah 

Feigelstock. Together, they work with 

a dedicated group of caring volunteers. 

The institute’s goal is to bring couples 

to Torah and mitzvahs in general, and 

the program focuses on one of the most 

vital areas of Jewish life, taharat hamishpachah. 

Couples are enlightened on the 

importance of building a strong marriage 

and setting standards for a healthy, 

happy Jewish home filled with love and 

respect. Graduates laud the institute’s 

practical approach to marital harmony. 

Every spring and fall the institute presents 

a four-session series of programs 

geared to Jewish couples who are either 

engaged, contemplating marriage or newly 

married. The upcoming series will be held 

at Congregation Tifereth Beth David Jerusalem 

(TBDJ), 6519 

Baily Road, 

in Cote St. Luc, 

on Nov. 20 and 27 and Dec. 4 and 11. “It’s 

due to the kindness and generosity of Rabbi 

Chaim Steinmetz, who is also one of our 

lecturers that TBDJ has been the home of 

the Jewish Institute for Brides and Grooms 

for so many years,” says institute volunteer 

Pam Russ. 

The institute takes pride in the eminent 

speakers who set the pace for each 

session. The lineup this fall includes Ellen 

Moss, who is a counsellor and a professor 

of psychology; Rabbi Moshe New of 

the Montreal Torah Center; Rabbi Zalman 

Kaplan, director of adult education at the 

Montreal Torah Center; Sarah Raskin, a 

director at Chabad House in Cote St. Luc; 

and Rabbi Steinmetz, spiritual leader of 

TBDJ. The topics include “Stepping into 

Marriage”; “Foundations of Marriage”; 

“Marriage, Love and Judaism”; “Creating 

a Happy Jewish Home.” 

Each session includes a short address 

delivered by the speaker of the evening; 

a question-and-answer period, and discussion. 

Participants are treated to refreshments 

and given an educational information 

package. Participants range in 

age from 24 to 50. 

“The couples represent an eclectic 

cross-section of Montreal’s young Jewish 

population,” Russ says. “We have Ashkenazi, 

Sephardi, English, French speaking, 

college students, graduate students, professionals 

and business people.” 

The atmosphere at the sessions is 

warm and non-judgmental. After each 

series, some couples return to address 

subsequent groups. 

David and Josie Kakon are among the 

many pleased graduates who subsequently 

became involved with the institute. Married 

nearly three years, David and Josie have 

a child. David, a businessman, was alerted 

to the series shortly after they became engaged. 

“Josie and I received an invitation, 

and we had no idea what to expect,” he 

told Russ, “but we decided to attend the 

series.” Even though the couple knew 

no one in the group, they soon made 

friends there. 

Reflecting on the subject matter 

and guidance from rabbis and counsellors, 

David said the series provided 

both of them with the fundamental 

tools needed to build a 

beautiful home. 

The series has moulded the couple’s 

way of thinking and communicating 

with the next generation. 

They see how they have raised their 

child based on what they learned 

from the series. David fondly refers 

to the program as Driver’s Ed 101. 

“Today, everything we see and hear 

is about instant gratification, but this series 

is not meant to be transitory,” Russ 

says. “It presents a whole other mindset 

that goes on for generations. This makes us 

think and plan in a positive way. Couples 

develop communication skills and build 

relationships based on respect for different 

members in the family.” The sessions 

are lively, Russ adds. For example, she tells 

how Moss engages participants in roleplaying 

to make her point. “She empowers 

them with strategies to deal with challenges 

ahead. She has an intuitive sense.” 

For more information about the Jewish 

Institute for Brides and Grooms, 

phone 514-733-1298, or 514-875-4800, or 

514-739-4678. 



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Traditions blend at the Spanish and Portuguese 

Elaine Cohen 


Established in 1768, the Spanish and 

Portuguese is Canada’s oldest synagogue, 

and for centuries the modern 

Orthodox congregation has adapted 

to meet the needs of Montreal’s Jewish cultural 

mosaic. 

Initially located in Old Montreal and 

later on Stanley Street, the Spanish and 

Portuguese relocated in 1947 to Snowdon, 

where the beautifully maintained property 

at 4894 St. Kevin Ave. has been expanded 

and continually refurbished over the years. 

The Spanish and Portuguese boasts a membership 

of 800. 

In 2005, several Ashkenazi synagogues 

merged and became part of the Spanish 

and Portuguese. The synagogue takes pride 

in the fact that its membership is comprised 

of Ashkenazim and Sephardim from 

North America, Europe, Israel, Latin America, 

Egypt, North Africa, Lebanon, Iraq and 

other areas. 

Shabbat services are conducted in the 

Mashaal Sanctuary, Lebanese services are 

observed in the Iny Chapel and Ashkenazi 

services take place in another hall. In this 

way, members have an opportunity to retain 

their respective customs and ceremonies, 

yet unite in honouring the Sabbath in the 

comfortable, fully air conditioned building. 

The clergy includes Rabbi Schachar 

Orenstein, Rabbi Emanuel White, Cantor 

Yehuda Abittan and Rabbi Emeritus Howard 

S. Joseph. 

The shul is open to everyone, members 

and non-members, planning a Jewish wedding 

or simchah. 

Walking down the aisle begins at 

Tel.:514-932-0002 

For weekday weddings and events, it is 

permissible to engage a kosher caterer of 

one’s choice. However, for weekends, the 

synagogue asks wedding and event planners 

to choose one of the following companies: 

La Marguerite, Renaissance or Tradition 

caterers. They all offer comprehensive, 

cost-effective packages. Practically everything 

outside of flowers, photographer/ 

videographer and musical entertainment is 

included. The synagogue is equipped with 

lighting and sound systems, tables, chairs, 

a chupah, tablecloths, dinnerware, cutlery, 

glassware and numerous other items. Floor 

seating plans are available. 

The synagogue has several rooms to 

choose from. The Lawee Hall seats up to 

390 for a sit-down dinner and dancing. A 

magnificent chandelier was installed in 

2011, with no columns or poles to obstruct 

one’s view so that event planners can maximize 

space. 

The Aintabi Hall seats approximately 

250 for a sit-down dinner and dancing. 

The layout of the Lawee and Aintabi halls 

includes bar and stage facilities. Guests 

can spread out in separate areas to socialize 

over cocktails. 

The Battat Hall holds 70 for small events, 

and the Chevra Shaas accommodates approximately 

120. The Beit Hamedrash 

(study hall) is another option for small 

gatherings. 

The brides room is spacious and tastefully 

furnished with drapes, curtains, tables, 

chairs, a leather sofa, extensive mirrors, 

powder room facilities and everything to 

put the bride and her attendants at ease. 

The elegant Mashaal sanctuary, which 

seats 500, was renovated in 2010. Among 

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Congregants are drawn to the magnificent LED lighting above the ark in the Mashaal 

Sanctuary at the Spanish and Portuguese synagogue. [Photo courtesy of the synagogue.] 

the additions installed then are Jerusalem 

stone walls, multi-hued LED lighting over 

the Ark, new windows, updated air conditioning, 

a new bimah, and an enlarged Ark. 

The Iny Chapel boasts a magnificent 

mahogany ark that’s 240 years old. 

There are two entrances – at 5455 Lemieux 

St. and at 4894 St. Kevin – and both 

have ramps that ensure full access. 

Parents planning their children’s bar 

mitzvahs should join the synagogue well 

ahead to ensure the youths receive a comprehensive 

training from the synagogue’s 

clergy and educators. 

Educators Norma Joseph and Meira 

Orenstein run the bat mitzvah program, 

which was initiated three years ago. The 

Spanish and Portuguese synagogue is set up 

for all life cycle and organizational events. 

Programs are geared to a wide range of 

age and interest groups. The synagogue 

clergy, executive, trustees, sisterhood and 

staff work in tandem to ensure everything 

runs smoothly. Many congregants participate 

in programs organized by the Women’s 

Learning Group, Young Adults Group and 

the Sisterhood. 

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Celebrate your 

favourite season 

Some people prefer winter for entertaining, 

while others are partial to 

summer or spring. Montrealer Dina 

Lister is a firm believer in celebrating fall, 

her favourite season of the year. 

“Why fall?” she asks. “I love the colours 

of the leaves, crisp nights and excellent 

homegrown produce in the markets.” 

Every October or November, Lister 

opens up her home to friends and family. 

This gourmet cook and baker prepares all 

her own food for her yearly party that can 

include up to 30 people in her Westmount 

home. The menu varies according to her 

mood and the theme of the evening. 

“This year, the theme is comfort. It’s a 

cold world out there, and I want to try to 

provide comfort and warmth for one special 

evening,” she says. “So I’m focusing 

on a lot of comfort food like soup. There’s 

nothing like a cabbage, minestrone or 

sweet potato and leek soup to warm the 

soul.” 

Along with three different kinds of 

homemade soup, Lister will be providing a 

pasta bar, crusty breads, a variety of salads 

and an entire table devoted to desserts ranging 

from fruit compote to cheesecake and 

key lime pie. Although she focuses a lot on 

the menu and even starts cooking, baking 

and preparing a full month in advance, she 

claims it’s not really the food that makes a 

party memorable. “I’ve been to plenty of 

potluck dinners or parties where the food 

is store bought and the evenings were 

just as special,” she says. “I cook because 

I enjoy it, but it’s the ambience that really 

sets the tone of the party.” 

Lister has some tips for creating an inviting 

atmosphere for guests. “The first 

thing people see when they walk through 

This is an idea for a fall party centrepiece. 

my door is a huge bouquet of fall flowers 

and greenery in a vase on the hallway 

table,” she says. “Lighting is also essential 

for creating ambience, not too bright or 

too dark, and my husband’s collection of 

classical music is always piped throughout 

the main level.” 

Extra seating has been arranged in her 

formal living room and placed in groupings 

to provide more of an intimate setting 

that she says is conducive to conversation. 

“Several candelabras and wall sconces 

with candles are lit in the dining, living and 

family rooms, as well as in the main-floor 

powder room. And, of course, we light 

the fireplace,” she says. “I want to sustain 

that warm and welcoming atmosphere 

throughout my house.” 

Unsurprisingly, Lister is a Martha Stewart 

fan, and she pays homage to the celebrity 

while setting her large wood dining 

table and creating her original centrepiece. 

“Sometimes I tie in the season by tossing 

acorns on the table,” she says. “My colour 

scheme is usually burnt oranges, browns, 

greens and some reds, which are reflected 

in the napkins and serving pieces. These 

are the colours of fall, and happen to be so 

festive and warm.” 

Lister creates the centrepiece using “outside” 

elements such as branches, greenery, 

acorns and fall produce. “Sometimes I include 

candles, but they aren’t essential for 

the look I’m going for,” she says. “I want the 

centrepiece to be eye-catching and colourful. 

I usually place it on a sideboard table 

in front of a mirror, so that the colours are 

reflected throughout the room.” 

While all the little touches and attention 

to detail help make the party special, they 

aren’t what ensures the evening’s success. 

“No matter the décor, theme or menu, what 

makes a party a true memorable event are 

the guests,” she says. 



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Elaine Cohen 





Ruth and Lou Brock share milestones galore 

The more Ruth (née Buckner) and 

Lou Brock, then in their 20s, became 

acquainted, the more they 

realized they had in common, and 

now that they are about to mark their 

59th wedding anniversary on Feb. 13, 

the pragmatic duo have even more to 

share. 

Their paths first crossed at the soft 

drink dispenser in the building where 

they worked. 

“Lou used to give me lifts home, and 

we never ran out of things to talk about,” 

Ruth said. 

Ruth and Lou Brock recall their wedding 

day, Feb. 13, 1954. 

514.737.6353 

rsvpellen@sympatico.ca 

Although there is a six-year age difference, 

Lou and Ruth were both born at 

the Royal Victoria Hospital on Jan. 25. 

Native Montrealers, they hail from 

Ashkenazi backgrounds. They are outgoing, 

like each other’s friends and take 

an interest in community life. 

Ruth Buckner and Lou Brock courted 

for a year before celebrating their marriage 

at Congregation Beth Moishe, then 

located on Durocher Street. 

The mores differed then, especially 

for women. Ruth grins as she cites an 

example. “I didn’t want anyone to see 

me right after our wedding night. I just 

wanted to slip away on our honeymoon. 

Instead, we were greeted by family at 

the airport and by the time we arrived 

in New York, we were covered in confetti 

and the secret was out. Today, couples 

wouldn’t think twice about such a 

thing.” 

Although Ruth and Lou outlived their 

parents and siblings, they have been 

blessed with three children and eight 

grandchildren who range in age from 14 

to 23. 

Ruth and Lou have fond memories of 

bringing up Perry, Steven and Marla in 

Cote St. Luc. 

“We did everything together. We observed 

Jewish holidays, celebrated special 

occasions, took them on outings 

and went on vacations,” Lou recalls. 

“They were good students and all graduated 

from university here.” 

Sons, Perry and Steven attained degrees 

in engineering, and daughter, 

Marla majored in marketing. 

“Our children and grandchildren all 

live in Toronto,” Lou explained, “but 

we are in contact with them daily and 

regularly visit each other. We usually go 

to them for Jewish holidays and simchahs.” 

Ruth admits she was “devastated,” 

when one by one, they left Montreal, 

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Condo dwellers Ruth and Lou Brock lead an active retirement. [Elaine Cohen photo] 

“but we have each other, and lots of 

friends and activities,” she says, adding 

life is full of adjustments and couples 

constantly have to adapt to change. 

“Eight years ago, we sold our home 

and moved into this condominium. Initially, 

Lou wasn’t keen on the move, but 

after we settled in, he was happy.” 

The transition proved harder for Ruth. 

She was accustomed to plenty of place 

to put things and other conveniences 

people residing in self-contained homes 

may take for granted. 

“It took six years for me to feel comfortable.” 

Now, she is content. “We are fortunate 

to have wonderful neighbours and 

we look out for each other.” 

Lou has kept busy since retiring from 

his post as a comptroller in the paper 

and clothing industry. Ruth, 79, worked 

as a pharmacy lab technician before retiring 

at age 74. 

The couple volunteer at B’nai Brith 

House. Lou, 85, is hard of hearing and is 

determined to help others adjust like he 

did through Communicaid for Hearing 

Impaired Persons (CHIP). 

He also collects for Federation CJA 

and is active at the Cote St. Luc Senior 

Men’s Club. He’s an avid sports fan, and 

both are theatregoers and attend the 

Segal Centre for Performing Arts. They 

engage in card games and entertain 

friends. They both love to read. 

Ruth believes it’s important to give 

each other space, in addition to being 

together. 

And when it comes to resolving differences 

of opinion, the two of them 

agree: communication and compromise 

are key to making a marriage work.


Heidi Zackon 


Reunions unleash a flood of 

emotions, transporting classmates 

to a time and place still 

very much alive, even decades later. 

For the 1982 graduates of Wagar High 

School, this time capsule was recently 

opened as childhood friends 

gathered in downtown Montreal for 

a reunion. 

Wagar, which opened in Cote 

Saint Luc in 1963, quickly became 

home to many teenagers growing up 

in Montreal’s thriving young Jewish 

community. From its heyday in the 

1970s through to its eventual closing 

in 2005, Wagar also welcomed 

students from surrounding neighbourhoods, 

which contributed to its 

reputation for academic excellence. 

“I actually still live right down 

the street from Wagar, so for me the memories are always 

close by,” says Joanna Abelson Cherry. “I am still 

in touch with my close friends from high school, and 

many of our children are now meeting each other at 

school or camps. There is something very special about 

that continuity.” 

For those who have long since left Montreal, coming 

back for the reunion was nostalgic as they visited 

their old neighbourhoods, appreciating life in simpler 

times when classmates got to know each other through 

the years, without the many high-pressure challenges 

facing teenagers today. 

“Before going downtown, we took the time to visit 

with old friends and their families. It was so nice to 

catch up with everyone,” says Elyssa Klein Freedman, 

who made the trip from Boston with her husband and 

fellow grad, Jon Freedman. “At the reunion, there was 

such a great sense of familiarity among us. I’m not sure 

our children’s generation will know that in the same 


way after 30 years.” 

Childhood memories do create deep bonds, and after 

so many years, it is that familiarity that brings people 

right back. “I’m still in touch with good Wagar friends, 

and they always laugh about my eidetic memory of our 

hundreds of classmates,” says Harold Heft, who now 

lives in Toronto. “I wouldn’t miss a reunion – having a 

chance to see, every decade, how so many important 

stories are evolving.” 

For those who could not make the trip, Facebook 

posts were the next best thing, as many took the time 

to send good wishes across the miles. In fact, Facebook 

became the main networking tool for organizer Steven 

Abrams. With the yearbook to guide him, he asked to 

be friends with everyone he could find. He reserved a 

side room at the old “Woody’s” (now Irish Embassy), 

created a Facebook event, and then relied on everyone’s 

enthusiasm to spread the word. “It was easy to organize 

as we did not have to sell tickets or rent a spot, just meet 


M Page B19 

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That simple approach proved to be a great success, 

and messages of gratitude poured in over the days following 

the event. Many people left comments and even 

posted old pictures. “The reunion was a blast, and I’m 

so glad people came from Florida, Boston, New York, 

Vancouver and Toronto,” says Abrams. 

After 30 years, friendships were rekindled and a little 

piece of each one’s history renewed. Loreto Beiger’s Facebook 

comment summed it up perfectly, “To our hero 

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Eli Krantzberg 


Brides and grooms are faced with many choices 

when planning a wedding. It used to be so simple 

– soup or salad, chicken or beef? Today’s brides and 

grooms must decide whether they will be serving gazpacho 

or bouillabaisse, caesar or chef salad, and beef can be 

grilled, stuffed, barbecued or roasted. 

And yet another choice concerns music. And for music, 

DJ or band? The gold standard for entertainment was 

always a great band, with a rhythm section, a few singers 

and a few brass, playing all styles of music – and playing 

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them well. As with everything else, there are now many 

more choices: décor or dancers, animators or MCs, trio or 

top 40, keyboards or computers. Here we’ll wade through 

some of the musical choices available. 

Generalists or specialists: The iPod has transformed modern 

bands into specialists from generalists. Traditionally, 

bands played a range of styles from Glen Miller to Mantovani 

and Madonna in order to entertain throughout the 

evening. Increasingly, bands are hired for only one or two 

sets of loud, high-powered, energy-filled dance music after 

dinner. Other times, they are hired for only one or two 

soft jazz-filled sets of quiet dinner music. Either iPods or 

disc jockeys fill in the rest. Ask yourself if you want a band 

[Photo courtesy of Nightshift Orchestra] 

to carry the whole evening, and play all the styles of music 

that involves (horahs, dinner music, dance music), or if 

you want a band that specializes in one style for a specific 

portion of the evening only. 

Live or computers: Technology allows bands to cover modern 

dance music in unprecedented ways. Samples from 

original recordings or pre-recorded parts are blended in 

with the live performance. This results in a more authentic 

reproduction of the songs, and potentially reduces the 

number of musicians needed on stage. Additional singers 

or dancers are used to enhance the entertainment. 

Ask yourself if it is important to you to have musicians 

playing everything live. This establishes a certain “vibe” 

and excitement that is impossible to reproduce with technology. 

Or do you prefer the trade-off of live musicians for 

some (or even all) pre-programmed parts, and more singers 

and dancers on stage. 

Tux or T-shirts: A large band with matching tuxedos and 

accessories is hard to top for sheer classic visual appeal. 

Many specialty bands opt for a more informal, hip streetstyle 

esthetic. Loose T-shirts, high-top sneakers, frayed 

jeans, vivid colours, funky hats or sunglasses are iconic 

elements of youthful bar bands. Ask yourself what kind of 

look is important to you for your event. Is it a formal affair 

where you want a consistent classic elegant atmosphere? 

Or do you want more of a club feel, with lots of bling, vibe 

and attitude reflected in the how the music is presented? 

Interpretation or accuracy: Good bands are often defined 

by their ability to accurately recreate both the sonic 

and musical aspects of the current trends of the day. With 

technology, the sky is the limit. On the other hand, good 

bands are made up of experienced musicians who have 

their own musical personalities. Injecting their own style 

and interpretation often produces exciting and innovative 

approaches to not only the playing of the music but also to 

the overall entertainment factor. 

Ask yourself how much you value fidelity to the original 

recordings. Great music is the result of a talented and 

imaginative group of people working together as a team, 

recorded or live. Is a great band one that most faithfully reproduces 

the original, or one that creatively applies their 

talents and presents a unique interpretation, bringing their 

own brand of energy and excitement to the music based 

on the strengths of all the members working together? 

Live music is a shared experience. Shared not only 

among audience members, but between performers and 

audience as well. They feed off of each other’s energy. This 

ultimately is the intangible element that will elevate and 

transform a band, and by extension – your event. 

Eli Krantzberg is the drummer and bandleader of the 

Nightshift Orchestra.


Lauren Kramer 


Kids and weddings often don’t go together well. 

What child in their right mind would truly 

want to be gussied up in their smartest clothes 

while listening to adults drone on and on at a ceremony 

that’s unfamiliar at best and boring at worst? 

Add a whole lotta kissing, the added sugar rush of 

carbonated drinks and an exceptionally long day and 

you have a perfect recipe for a meltdown. 

There’s a way around this scenario, although it takes 

some creativity and forethought. With the right preparations 

in advance, your wedding could be a celebration 

that both the young and the young at heart will enjoy. 

Dress for Success: If kids are uncomfortable in their 

clothes, you’re off to a bad start. So when choosing the 

outfit they’ll wear at the wedding, ensure it feels good 

on their skin, doesn’t pinch their bodies and doesn’t 

cause any more fidgeting than you’d normally expect. 

Get them Involved: A busy, engaged kid is a happy 

kid, so think of ways to involve them in your wedding 

day. Depending on the age and disposition of the children 

at your wedding, you could give them tasks such as 

ushering guests to their seats, handing out confetti bags 

or bubble blowers, or delivering programs as guests arrive. 

Remember to keep kids four and under close to 

mom and dad for the most part and let them know their 

job will be to shower the newlyweds with confetti or 

bubbles as they leave the ceremony. 

A Friendly Venue: Many venues will gladly help out in 

keeping kids entertained, so as you’re venue-shopping, 

be sure to inform potential venues that there will be 

kids at the reception. Some may be able to offer an extra 

room where kids can play. If you’re using a room for 

dressing, ask if it can be the kids’ play area once you’re 

done. Consider bringing some age-appropriate toys or 

crafts – even a bouncy castle, if space and weather permits. 

You’ll want to schedule two types of activities: active, 

energized playing while you’re having your photographs 

done, and quieter, more focused play during the 

reception. Entertainers such as clowns, magicians or 

balloon artists might be a good idea, but if your budget 

is limited, fill an old trunk with dress-up clothes purchased 

from the local thrift store, or borrow old outfits 

from friends. 

Bring on the Crafts: Planning a kids’ table at the reception? 

Forget the floral centrepiece – it has no place 

there. Instead, fill a basket with fun treats from the dollar 

store, including games, bubbles, stickers, stamps, skipping 

rope, puzzles and crosswords. With the right selection 

of arts and crafts – such as coloured paper, washable 

markers and crayons and glue – kids can make personalized 

cards for the bride and groom. A great time to 

start this activity is in the minutes before and during the 

speeches. When the dancing starts, get the DJ or band 

to play a “kids only” number so they can work off some 

of their energy, then entice them with a favourite DVD 

in a quiet, secured space so they can relax as mom and 

dad dance the night away. 

Get A Sitter: Kids mean childcare is necessary, and 

unless you have a designated sitter or two, parents will 

be the primarily caregivers. If you can afford one or 


Kid-friendly weddings 

more sitters, shoot for a ratio of at least one sitter for 

every 10 children. This way, you’ll know they’re under 

watchful eyes. 

Kid Food: Hungry kids are cranky kids, and it’s no secret 

that most kids find adult food less than tempting. If 

there will be 10 or more kids at your wedding, consider 

providing them with a specialized menu that will appeal 

directly to them. It might include mac and cheese, 

pizza, veggie dip or chicken strips with a honey garlic 

dip. Some caterers will put together special kid bever- 


M Page B21 

ages that look like the adult equivalent but are alcohol 

free, such as virgin strawberry margaritas, or soda water 

with elderflower syrup, which looks like champagne. 

Friendly Favours: I’ve never seen a kid that doesn’t 

love a party favour, so consider having a special selection 

of favours for the little ones. They needn’t be overthe-top 

or unaffordable. Items such as paper and pencil 

crayons, colouring books, model kits, and jewelry-making 

kits always go down well and the forethought is appreciated 

by both kids and their parents.




Dates count when scheduling Jewish weddings 

Elaine Cohen 


Montrealer Jonathan Kaplan knew 

not to plan a wedding in June. 

Between submitting assignments 

and writing finals at university, the 

23-year-old business major advised his 

fiancé and her parents to suggest an alternate 

month. 

“I thought it would be easy, but every 

time my fiancée and I came up with a 

mutually convenient date, it didn’t work 

out,” Kaplan says. “True, we had families 

to please, but there’s something much 

more important that every Jewish couple 

should check out before deciding on a 

date. There are certain days in the year 

when you can’t have a Jewish wedding.” 

Among those days are Shabbat and 

holidays, excluding post-biblical festivals 

such as Purim and Chanukah. 

“A wedding is not allowed to take 

place on Shabbat, because marriage is 

• Bar/Bat Mitzvahs 

• Brith Milah 

• Weddings 

• Parties 

• Receptions and 

other Life 

Cycle Events 

considered a legal transaction and cannot 

take place on the day of rest,” notes 

Rabbi Michael Shire, author of Mazal 

Tov! The Rituals and Customs of a Jewish 

Wedding. “The Shabbat restriction even 

includes betrothals, because they may 

lead to writing, a practice also prohibited 

on Shabbat.” 

Marriage is restricted on the intermediate 

days (chol hamoed) of Sukkot and 

Pesach, because it’s believed that one joy 

should not override another. 

The period between Pesach and 

Shavuot, when we count the Omer, has 

also traditionally been a prohibited period 

because of its designation as a time 

of semi-mourning, which is also the case 

with the first nine days of Av. 

Mazel Moments, an informative online 

resource (www.mazelmoments.com.), 

provides lists of upcoming Jewish holidays 

and dates to note. Nevertheless, to be 

absolutely sure, wedding planners should 

double-check with their rabbi. 

It’s forbidden to schedule a wedding on 

the day preceding biblical Jewish holidays. 

For example, Tishrei 9, the day before Yom 

Kippur; Tishrei 14, the day before Sukkot; 

Nissan 14, the day before Passover; Sivan 

5, Shavuot, and Elul 29, Rosh Hashanah. 

Weddings aren’t permitted during the first 

half of the month of Iyar. And as mentioned, 

no weddings are celebrated on 

Shabbat, the day of rest. 

The observance of Jewish holidays begins 

at sundown on the day before the first 

full holiday date and ends at nightfall of 

the last day. It’s important to check sunset 

times for the start and end of Shabbat. 

Tuesdays, when no holiday takes place, 

and Rosh Chodesh, the beginning of the 

Jewish month, are ideal wedding days. 

The first 15 days of the Jewish (lunar) 

month are equally favourable. The moon 

is seen as a metaphor for the Jewish nation 

and the days of the month when the 

moon is waxing. Although the Fast of Esther 

is considered solemn, Purim and the 

rest of Adar is a festive time. 

To facilitate out-of-towners, it often 

pays to pick a secular holiday that precedes 

or concludes a weekend. That way 

guests can get away for a long weekend. 

Many people prefer spring, summer and 

fall, because the weather is pleasant. On 

a positive note, people who shop around 

might be able to save money on some 

venues in the winter. For example, a private 

golf club on the outskirts of town may 

offer more amenities at a savings because 

more facilities are available than during 

the busy season. 

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Elaine Cohen 



Wedding plans: 

don’t put them off 

Guests sit in awe as they observe the beautiful 

bridal procession, listen to the moving liturgical 

music and appreciate the spirited service 

led by a learned rabbi. 

At that moment, they’re eager to wish the couple 

mazal tov and subsequently join in the joyous wedding 

festivities. Few stop to consider all the intricate 

plans that went into the auspicious occasion. 

“Where do we start?” is a constant refrain when 

couples sit down to plan their wedding. 

The romance is capped by a proposal, and invariably 

the groom presents the bride with an engagement 

ring. Subsequently, the couple and their families 

make wedding plans. 

“I had never contemplated all the details that have 

to be ironed out before the wedding,” newlywed Marla 

Ginzberg explained. “To complicate matters, both 

Abe and I are in the midst of studying toward graduate 

degrees. Since we attend schools out of town, our parents 

had to arrange things we would normally have 

done ourselves. Unfortunately, some things had to be 

left to the last minute. It was stressful.” 

Ginzberg admits it’s easier for couples to communicate 

in the digital age, although in some instances, 

an in-person presence is necessary. 

While unforeseen situations can upset a timetable, 

it still pays to plan ahead. We’ve all heard stories 

about best plans going astray when brides or grooms 

catch the flu or are detained by other mishaps shortly 

before the wedding day. Nevertheless, those who 

planned ahead were grateful they had some tasks out 

of the way. 

For starters, here are some important things to do 

once the couple agrees to wed. 

• Arrange a meeting between the parents of the bride 

and groom. 

• Figure out a budget. 

• Agree on the type of wedding. 

• Negotiate a guest list to include family and friends. 

• Pick an appropriate date according to the Jewish calendar. 

• Arrange the synagogue or other venue for the ceremony 

and reception. 

• Consult a rabbi to officiate at the wedding. 

• Select a wedding planner. 

• Make arrangements with caterer and banquet manager. 

• Hire orchestra, ensemble and/or DJ and select music 

for ceremony, reception and bridal couple’s first 

dance. 

• Make floral arrangements. 

• Select a photographer. 

• Select bridesmaids and other principals in the bridal 

procession. 

• Decide on colour scheme to complement wedding 

décor and attire for bridal party. 

• Select a bridal gown and accessories. 

• Select formal wear for groom and principals in wedding 

procession. 

• Set up appointments for makeup, hair, manicure, 

and other personal grooming needs. 

• Make honeymoon plans; arrange for passports. 

• Order invitations, thank you cards, kippot and other 

accessories. 

• Register for gifts. 

• Keep track of gifts received. 

• Set up a website (optional). 

• Buy wedding rings. 

• Reserve accommodations for out-of-towners. 

• Arrange Shabbat dinner for family and out-of-towners. 

• Send out invitations. 

• Compose speeches and toasts. 

• Arrange for wedding day transportation. 

• Arrange rehearsal. 

• Attend to arrangements pertaining to ceremonial 

customs, e.g., ketubah, henna, aufruf, mikvah, bedecken. 

• Buy tokens of appreciation for members of wedding 

procession. 

• Arrange seating plan. 

• Confirm all arrangements. 

• Enjoy the wedding festivities. 

• Pack for honeymoon. 

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Tuesday, Nov. 27, 2012 at 8:00 p.m. 

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