Making Memories Last

A pair of veteran filmmakers
finds a new niche in preserving voices and
traditions as an intergenerational gift.

Assistant Managing Editor

When Howard Fishman wanted to preserve the struggles and triumphs of his father, Jack, a scientist whose wartime travels took him from Krakow to Siberia to Shanghai to, eventually, the U.S., he turned to his friend and Upper West Side neighbor, Andrew Suhl, who had a long history of working in film and television.

The result was several hours worth of video, shot three years ago, that Suhl and his partner, Walter Schlomann, intended to present more like a documentary than a monologue or storytelling session at a family gathering.

Howard Fishman, center, surrounded by his relatives.Photos courtesy of Howard Fish

Keeping The Cups Flowing

A few tips for successfully serving wine
at your next catered event.

Special To The Jewish Week

One of the minor hazards of being a wine writer is being asked by friends and family for advice on selecting wines — especially wines for catered celebrations. Not long ago, wine selection for kosher catered events was almost an afterthought. But with today’s abundance of kosher wines, finding just the right wines for a celebration can often seem like a bit of a daunting task.

Israeli Caterers Going ‘Healthy’

Want to go organic or vegan for a simcha?
Now you can.

Israel Correspondent

Jerusalem — Just a few years ago, finding an Israeli caterer who was prepared to make healthy simcha food was a time-consuming and sometimes impossible mission. More often than not, super-health-conscious clients either had to compromise or prepare the food themselves.

Today, as Israelis have become more aware of what they put in their bodies and AS demand for healthy foods has grown, so too have the options for health-food catering.

The young owner of Choose Life Catering in Jerusalem, is inspired by the famed Moosewood restaurant/commune in Ithaca, N.Y.

Glatt With A View

For a surprising number of catering halls on the Island,
being on the water means having kosher options, too.

Staff Writer

Awedding ceremony on an oversized patio filled with lush gardens and a waterfall, all overlooking the water. Sound appealing? Can you have all that and a kosher menu, too.

At a time when many non-Orthodox weddings are held at non-kosher venues, a survey of several catering halls on Long Island found that a surprising number of them are amenable to permitting outside kosher caterers to come in, kasher (make kosher) their kitchen and prepare all of the food.

The Thatched Cottage’s Rose Room overlooks Centerport Harbor. Courtesy of Thatched Cottage

For Simcha Food, Less Is Suddenly More

Small entrée plates, mini desserts are new trends;
dairy weddings on the rise, too.

Editorial Assistant

When it comes to the food at kosher weddings, bar mitzvahs and catered events these days, small is, well, big. Small portions, that is.

“The biggest trend we’re seeing is small plates,” said Ellen Vaknine, vice president of sales at Esprit Events, a glatt-kosher caterer based in Manhattan. “Three small, entrée-type food items on a plate as the main dish,” so that guests can enjoy several different dishes at one time, Vaknine adds.

Guests at Justine Fisher and Rob Alloway’s wedding enjoyed a dairy dinner, which enabled them to have rich, decadent desserts.

Crown Heights’ Upper Crust

At a kosher pizza and wine bar,
black meets Jew and frum meets foodie.

Special To The Jewish Week

W hen the New York Times Magazine ran a prominent story in October about Basil Pizza and Wine Bar, a new kosher restaurant in Crown Heights, the writer, Frank Bruni, told of the place’s ambiance and its efforts to bring together Jews and their non-Jewish neighbors. But, as a letter writer bluntly pointed out the following week in the magazine, Bruni, formerly the paper’s restaurant critic, didn’t say much about the food. Good intentions and all, it was the pizza that the letter writer really wanted to hear about.

The scene at Basil. Michael Datikash

Celebrate December 2010

Crown Heights' upper crust, less is now more in wedding food, glatt with a view on Long Island, Israeli caterers go "healthy," and more.

Staff Writer
Celebrate December 2010

Bridal Jewelry Going Less Traditional

Special To The Jewish Week

Jerusalem — On their wedding 

             day, brides wear the most beautiful

     jewelry they can buy or borrow. To the groom, his finance’s deliberations over which necklace or headpiece to wear can feel like an obsession.  

While many Israeli women, especially if they are very religious, continue to choose traditional strands of pearls or a diamond pendant with matching earrings for their wedding day, an increasing number of Israeli brides are going the less-traditional route. 

This Negrin necklace is made of clusters of crystals. Inset: A lyrical necklace from the Hedya Design Studio.

No Texting During The Haftorah!

Welcome to etiquette boot camp for the bar/bat mitzvah set.

Special to the Jewish Week

Send in your RSVP on time. Don’t show up at the bar mitzvah party in sneakers. And no text messaging during the bar mitzvah boy’s speech.

Has Miss Manners gone Jewish? Maybe not but a growing number of yeshiva day schools are arming their students with such etiquette tips before they take their spin on the bar/bat mitzvah circuit.

The Gifted Child

Special To The Jewish Week

 When my niece Simone turned 4, I instinctively knew what she would treasure: a set of miniature-sized nail polish in brilliant hues of red and pink. She smiled at those tiny bottles all evening; even with the lids closed, lined up like dolls on our coffee table, they delivered endless amusement. 

The Book on Gifts: "The Book Thief"
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