weddings - canadian jewish newsthe canadian jewish news mmay 19, 2016 [weddings] b3 the forest and...

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M THE CANADIAN JEWISH NEWS MAY 19, 2016B2 [ W E D D I N G S ]

ANITA SzABADI-GoTTESmANSpeciAl to the cJN

Like many young couples, Rebecca Sadana and James Wizenberg were born in one city, finished high-

er 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 re-flected 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 pos-sible 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 mas-ter list. The cards became an essential part of pre-planning the event.”

Guests began responding almost im-mediately 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 rules about when to send save-the-date cards, timing should be approximately six months prior for a local wedding or eight months ahead of time for a destin-ation wedding. Only basic information is needed including name of the bride and groom, the date, location and wed-ding 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 coast-er to announce their wedding day. “We wanted something interesting and dif-ferent,” 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 graph-ic designer. Save the date cards can be printed locally in many big box and of-fice supply stores or more conveniently online where choices abound. Graphics are most often included and costs are low, generally around $1 per piece. Pin-terest 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

Save-the-date cards allow guests to plan ahead

ANitA SzAbAdi-GotteSMAN photo

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.

THE CANADIAN JEWISH NEWS MMAY 19, 2016 B3[ W E D D I N G S ]

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ELAINE COHENSUPPLEMENTS CO-ORDINATOR

Many Jewish wedding traditions stem from biblical times.

The Jewish Home, a Guide for Jewish Living by Rabbi Daniel Syme and Mazal Tov, the Rituals and Customs of a Jewish Wedding by Rabbi Michael Shire elaborate on the significance of Jewish customs and ceremonies.

Rabbi Syme, the spiritual leader of Temple Beth El in Bloomfield Hills, Mich., devoted his book to lifecycle events concerned with Jewish family life, but focused one chapter on betrothal and marriage.

Rabbi Shire, an ordained rabbi, who attended university in his native Britain as well as the United States, focused his book solely on weddings. Both authors offer clear explanations and present well documented information.

Of the 613 mitzvot found in the Torah, the Bible (Genesis 1:28) declares, “Be fruit-ful and multiply, and replenish the earth,” Rabbi Syme explains, alluding to the value placed upon bearing and raising children after marriage.

In talmudic times, rabbis stressed the importance of a Jew’s responsibility to marry and raise a family. Legal status was associated with marriage. The ketubah served as the marriage contract attesting to the couple’s marriage and stipulating the bride’s rights in case the marriage end-ed due to death of a partner, incompatibil-ity or other reasons.

At one time, fathers arranged their chil-dren’s marriage. In subsequent years, a shadchan/shadchanit carried out the ar-rangements. These matchmakers looked for compatibility first, rather than at-tractions based on love when arranging a match. As for the groom, if he was a scholar, he had a good chance of being sought after as the mate for a bride from a well-off family. Her family’s wealth en-abled him to pursue his studies without financial concerns.

The bride also had a price. The groom gave money or gifts, or in some cases worked for the bride’s father. The bride’s parents provided a dowry – possessions and money for the groom. The commun-ity would often pay for a poor bride’s dowry.

By the 18th century, love entered the equation. Before a couple stood under the chupah to exchange vows, preparations had to be make.

Couples should study the Jewish calendar

before setting a date. Marriage ceremon-ies are forbidden at certain times, such as Shabbat, festivals, and 41 days between the second night of Pesach and Shavuot, with the exception of Lag b’Omer, the 33rd day. As well, there are no marriages on the inter-mediate days of Pesach and Sukkot, and the period between two fast days during sum-mer months, the Seventeenth of Tammuz and the Ninth of Av. ■

Betrothal practicesin ancient and modern Jewish communities


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Cruising is an efficient way to see the world, and has been growing in popularity the past few decades.

In 2014, 22.1 million passengers cruised globally and the number continues to grow. By 2018, cruising passengers are expected to exceed 24 million a year.

What is the attraction, particularly for a special occasion like a honeymoon? Lana and Jesse Kroft just disembarked from a western Caribbean cruise following their wedding in Pittsburgh.

Lana’s idea of a perfect vacation is lounging in the sun with a good book. Jesse, a self-proclaimed adrenaline junk-ie, prefers staying active, whether its jet-skiing, snorkeling or mountain bik-ing, depending on weather and location.

“We wanted to go somewhere warm that offered plenty to do even if it rained,” says Lana. “We’ve been to all-in-clusive resorts that were boring when the weather didn’t co-operate.”

Luckily, this couple’s recent seven-day cruise remained cloud-free. “But even if it had been bad weather we weren’t con-cerned,” says Jesse. “For us, the boat was a vacation on the way to the vacation. We were as busy as we wanted to be.”

“Plus there’s all the food,” laughs Lana.She adds that what she loved most

about the ship was the room service, and of course no cell phones. “After planning a large wedding, we needed to get away,” she says. “I wanted a honeymoon where no one could reach us.”

“I have to agree,” admits Jesse. “The weeks leading up to the wedding were stressful. It was nice to decompress and not worry about anything else.”

Marnie and David Harris often cruise to celebrate their wedding anniversary, and are currently planning a Baltic Sea cruise. “We’ve been married 30 years and we’ve celebrated 15 of those years with a cruise vacation,” says Marnie, a teacher from Winnipeg. “I guess you could say that we’re avid cruisers.

“The ones that stand out most are [what we call] our adventure cruises. A few years ago we went to Alaska in the spring, which was incredible. And then there was a Mediterranean cruise for our 20th. I’d never been to Europe, and it was a great way to see a few countries at once,” she says.

“We aren’t the types to lie in the sun. Even on our most recent cruise to Mex-ico, we planned excursions at each port.”

Marnie suggests booking well in ad-vance and letting the cruise line know if you’re celebrating a special occasion. “Many lines offer certain amenities, such as spa treatments or dinners at a spe-cialty restaurant, to guests celebrating an anniversary or are on their honeymoon. I find that if you book far enough in ad-vance you get the best deal,” she says.

She and her husband like planning a vacation where all major decisions are made in advance. “We find cruising easy,” she says. “All you really have to do is show up and enjoy.” n

On board with a honeymoon cruise

Cruise ship at Alaskan port.

Birds landing on the balcony in Alaska.


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Beginning your journeyWhen you walk into La Crème de la crème formal wear boutique at 4375 Blvd. No-tre-Dame #101 in Laval, expect to be wowed by the large selection of prom, gala, evening, bridesmaid and cocktail dresses. Qualified staff will help you discover the perfect dress for any celebration. “We want your shop-ping experience to be relaxed, welcoming and successful,” says Christina Pastras, co-owner of the boutique with sister Valerie. “We offer personalized service to ensure you find just what you’re looking for.”

expect the unexpectedOver a cup of coffee, you can discuss your wants and needs with staff, and peruse

the vast assortment of exclusive lines from Canada, United States and Europe. Sizes range from 00 upwards. Staff can offer sug-gestions, perhaps introducing you to a par-ticular line or style that you may not have previously considered. “Sometimes our clients have something in their minds that doesn’t translate itself quite like they hope once they have it on,” says Pastras. “Often clients try on a particular cut or style they never considered before and that is the dress they purchase. We always say, ‘expect the unexpected’!”

princess for the dayThere’s something special about the ambi-ance offered in an upscale boutique and La Crème de la Crème is no exception. When you shop for formal wear, Pastras wants your experience to be tailored specific-

ally for you. “You should take the time you need,” she says. “Once you make your de-cision, we can help you complete the look with our lines of jewelry, evening bags, hair accessories and even shawls.” An in-house seamstress is also available for alterations.

What’s neW for springAlthough spring feels like it’s far away, the fashion industry looks ahead. Pastras says she continues to see several lace and jersey fabrics, while some popular colours will be blushes and red. “Lengths continue to vary, depending on the occasion.” The boutique carries an extensive selection of designer bridesmaid and wedding party dresses. Groups should make an appoint-ment in advance.

unique purchase

“Besides personalized service and a one-stop-shop environment, we also offer a wide selection of lines.” says Pastras. “When you shop here you’re sure to find something you won’t find in other stores. The dress should be as special as the woman wearing it.”

after the purchasePastras’ goal is to ensure that each client is happy with her purchase. “From the first visit to the moment you walk out with your dress, La Crème de la Crème emphasizes customer satisfaction,” she says.

She suggests shopping at least two months prior to the event in case of alterations or the need to order a different size. n

Please call 450-934-9318 for more information, store hours, or to set up an appointment.

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ELAINE COHENSuppleMentS Co-ordinAtor

When Nancy (née Gilman), 74, and Jack Cooperberg, 79, cele-brate their 56th wedding an-

niversary on June 5, they will recall how their commitment to the Jewish com-munity sparked romance in the ’50s, and flourishes today.

“It wasn’t love at first sight,” Nancy says, noting as a teenager someone 4½ years older seemed ancient.

“After our first date, I told my mother, Jack is nice but too old.” Nevertheless, they continued to interact through volun-teer posts at BBYO where they had met. Nancy was a group adviser and Jack was athletic director. Determined to develop a relationship, Jack found an excuse to visit Nancy. As the outgoing BBYO queen, she was preparing for a gala to crown the incoming queen. When Jack turned up at Nancy’s house to take photos, her mother was delighted, and visits continued. By the time Nancy was 17, Jack proposed.

The couple was married at Congregation Shomrim Laboker in 1960. Before starting a family, Nancy worked at the Shaare Zion

Congregation. Jack went to work after high school but soon opted for university and earned his bachelor of commerce. Af-ter a stint in the family business, he carved his niche in textiles and presided over the firm for close to 40 years. Once their chil-dren were in school, Nancy joined Jack at the company full time.

The couple is blessed with two children and eight grandchildren. Community spirit runs in the family. Elana teaches at Vanier College and is vice-president of Congregation Dorshei Emet. Derek is in the textile business, was active at Congre-gation Beth Tikvah and coaches hockey in Dollard des Ormeaux.

Throughout their marriage, Nancy and Jack have enriched their lifestyle through community work. Lifelong B’nai Brith de-votees, they assumed high-profile roles.

Lynn Gordon, director of volunteer servi-ces at Cummings Centre, has fond mem-ories of them from her days at BBYO. “Nan-cy and Jack were my mentors when I was a teenager at BBYO, so I have always admired their commitment to our community.”

Over the years, Nancy served as president of B’nai Brith Women of Canada, president of Jewish National Fund (Montreal) and

president of the Jewish General Hospital Auxiliary. This is her third consecutive year chairing program services at Cummings Centre. In November 2015, Nancy became the first woman elected president of Con-gregation Shaare Zedek.

Jack also presided over his B’nai Brith Lodge. Recently, he was asked to serve on B’nai Brith’s Montreal board. After re-tirement, he followed Nancy’s lead and joined Cummings Centre. When Jack isn’t greeting people at the entrance, chances are he is in a meeting as vice-chairman of the volunteer council. Twice a month, Nancy and Jack serve meals to those in need at Le Café and they pursue courses at Cummings Centre.

The solution to retirement woes isn’t simply finding things to do, Jack says. “Just because we are retired from work doesn’t mean we are retired from life.” The trick is to stay connected with the community, and that’s why he treasures the Cummings connection.

“It’s exciting to help people and plan innovative ventures,” Nancy said. “We always have something new to discuss.”

They stress that marriage involves toler-ance on both sides and must be nurtured. n

Community connection enhances 56 years of marriage

Nancy and Jack Cooperberg celebrate

56 years of marriage and community

commitment.

photo CourteSY of CuMMingS Centre

Just because we are retired from work doesn’t mean we are retired from life.

Burnt leek parcels with romesco sauceELAINE COHEN SUPPLEMENTS CO-ORDINATOR

When friends or colleagues be-come engaged, their family and friends are apt to host wedding

showers or gatherings. If the wedding date is a year away, the bride is honoured at numerous gatherings before the big day. Guests invited to a few of these events, may run out of gift ideas.

Books chock full of colourful photo-graphs and information serve as appro-priate choices. Weddings in Color by Vané Broussard and Minhee Cho and Rachel Khoo’s Kitchen Notebook are both distrib-uted by Raincoast Books in Canada.

Broussard and Cho chose a modern ap-proach, when they wrote Weddings in Color, a picturesque hardcover book. Broussard, an interior designer, is a seasoned contribu-tor to bridal magazines and the founder of Brooklyn Bride, a popular blog. Co-author Cho, along with her husband, Truman, own Paper + Cup Design in New York City.

The authors found a void in the mar-ket when planning their own weddings. Everything was vintage, and although they appreciated the traditional touches, they sought something innovative. Weddings in Color is the result of their efforts. The authors created 500 diverse palettes for modern weddings.

Each of the eight chapters includes topics devoted to florals, fashions, invi-tations, food, styling and beauty tips. The colour palettes illustrate hues ranging from soft and light to bold and bright. For starters, they introduce red and pink, not-ing no colour combination symbolizes love and affection more than poppy or fire engine red, romantic light girly pink or energetic hot pink. Focusing on each col-our scheme, they present exquisite bou-quets, wedding day makeup, invitations, seating charts, hors d’oeuvres, desserts, centrepieces, attire and accessories.

Rachel Khoo’s Kitchen Notebook exempli-fies the modern maven’s flair for multi-eth-nic menu components. An avid traveller, Khoo offers clear-cut explanations for re-cipes she discovered in different locales. The diverse recipes run the gamut from comfort foods to fancy feasts, but every one of the entries features some inventive ingredients. Among the palate pleasers are Burnt Leek Parcels with Romesco Sauce for starters; puff pastry pies for a main or a side dish; and Lemon Lava Cakes for dessert.


Wedding decor and culinary tips embrace modern ideas

PHOTOS COURTESY OF RAINCOAST BOOKS

❏ 3 bell peppers halved and seeded ❏ ½ cup pine nuts ❏ 1 clove of garlic, peeled❏ 4 tbsp. extra-virgin olive oil ❏ 1/3 c. fresh bread crumbs ❏ ½ tsp. sweet smoked paprika ❏ 1 tbsp. sherry vinegar❏ sea salt❏ juice of ½ a lemon ❏ 12 leeks

Preheat the broiler. Place bell peppers skin-side up on oiled baking sheet and broil for three-five minutes or until black and tender. Place in plas-tic bag and let steam for 20 minutes. When cool enough to handle, remove and discard the skins and set flesh aside.

Toss pine nuts in small frying pan over medium heat, shaking for three minutes or until golden. Tip onto a

plate to cool. When cool, place in a blender or food processor with broiled peppers, garlic, olive oil, and bread crumbs. Pulse until smooth, then add paprika, garlic, olive oil and bread crumbs. Pulse until smooth then add paprika and sherry vinegar. Season the romesco with salt and lemon juice.

Lay leeks 1/2-in. apart on baking sheet. Broil until blackened turning every couple of minutes (takes about six minutes for whole process). Wrap 3 leeks in newspaper to make a parcel, and then repeat with remaining leeks, so you have four bundles. They will steam in paper until ready to serve.

Place romesco in a bowl and let everyone open up their parcel, peel-ing away the burnt outer leaves, then dunking the soft sweet interior straight into the sauce. Tip: The sauce keeps in refrigerator for three days. Serves 4. ■


ANITA SZABADI-GOTTESMANSPECIAL TO THE CJN

I spotted the tapestry rose-patterned porcelain teacup across a long table at a summer antique flea market. The in-

tricate gilded ear-handle complemented the delicate floral pattern of both the cup and saucer.

The griffon seal and stamp from the Foley Bone China Company in England reflected the storied history of the cup, dating it to the early to mid-20th century. The paint colours had not faded and the gilded accents were not chipped. It was very pretty, and for some reason I had to have it.

After a bit of bartering back and forth, the vendor wrapped my $12 treasure in old newspaper, and I carefully placed it in my bag on top of the farm fresh lettuce and carrots that would accompany my dinner that night. I did not know at the time that my impulse purchase would soon become a meaningful décor item in my home.

We planned a bridal shower tea party for one of my daughters-in-law and I used my teacup for the afternoon’s festiv-

ities. Once washed I did not want to lose sight of it and I added it to my living room display unit, which was already chock-a-block with other items. How better could I showcase this beautiful teacup?

The most important thing was that I loved the item. It really did not match the contemporary style of my home but by combing through home decorating magazines and pouring over Houzz de-signer website, I discovered that it can be creatively challenging and fun to plan and decorate a room around one special piece.

The reading nook part of my master bedroom needed a pick-me-up and the beautiful teacup was a perfect way to start. Just like a favourite work of art, travel me-mento, decorative pillow or throw, start-ing with one anchoring piece and building around it can easily change up a room.

Interior designer, Jennifer Myers reports on the Home Tips for Women website that she has been working with the ‘just one thing’ concept for much of her career. Cli-ents will present her with a favourite work of art or family heirloom and Myers will get to work pulling out a colour scheme or building a room around the theme of one unique item.

If homeowners express concern that their favoured piece doesn’t jive with their pre-ferred style of decorating, Myers asks if they could picture the room in question without this item and still be happy. If not, she sets her sights on creating an eclectic look her clients love.

Part of mixing and matching often marries the old and the new. The anchor item can serve as a base for any choices moving forward in paint colours, hardware, floor finishing, carpets or rugs, throw pillows and other room elements.

Finding an inspirational item or wanting to incorporate a meaningful family heir-loom lends a special character to a room. My teacup would find its perfect home in my bedroom. I scoured the city for a gild-ed mirrored tray to highlight the teacup. Now I needed something to put the tray on. A new tufted ottoman fit the bill. ■

Choose one special item

MAY 19, 2016

If homeowners

in question without this item and still be happy. If not, she sets her sights on creating an eclectic look her clients

Part of mixing and matching often marries the old and the new. The

It can be creatively challenging and fun to plan and decorate a room around one special piece.


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When a couple becomes engaged, family and friends invariably host parties in their honour.

After being the focus of nuptial events, couples are eager to reciprocate. It doesn’t have to be a lavish spread, and loved ones don’t expect epicurean wonders. However, everyone enjoys gathering for a casual brunch.

Some couples are reticent to entertain. They fret over time constraints or tend to procrastinate. “My husband and I keep putting it off,” Brenda Schwartz said, “and I know others do, too.”

Schwartz realizes her family will be pleased with whatever she serves but she wants to offer something homemade. Furthermore, she knows bagels, cream cheese and lox are readily available to em-bellish a menu.

Here are some simple suggestions for Sun-day brunch. For starters, welcome guests with the aroma of fresh coffee brewing in the background. Begin with schnapps, juice, and other refreshing beverages. Invite every-one to gather around the table and sample the following assortment.

Families pleased when newlyweds reciprocate

Honey berry muffins

❏ ¼ cup butter ❏ ¼ cup sugar ❏ ¼ cup honey ❏ 1 egg ❏ 1/3 cup milk ❏ 1 ½ cups flour ❏ 2 tsp. baking powder ❏ ¼ tsp. salt ❏ 1 cup fresh blueberries or blackber-ries

In a large bowl, cream together butter and sugar. Add honey and egg, stir in milk. Mix in the flour, baking powder and salt. Fold in berries. Fill greased muffin tins 1/3 full. Bake at 350 for 30-35 minutes. Yield: 12 muffins

Asparagus wraps

❏ 1 tbsp. lemon juice ❏ 1 tbsp. minced onion ❏ few grains salt ❏ ½ cup butter or margarine, soft-ened ❏ l square-loaf of challah, sliced with crusts removed ❏ 1 lb. asparagus spears (blanched and drained)

Mix lemon juice and onion into but-ter, season with salt. Roll bread slices flat with rolling pin, spread 1 tsp. of butter mixture on one side of bread. Place asparagus spear on one end and roll up tightly.

Brush rolls with melted butter and place on ungreased baking sheet. Bake rolls at 350 for 40 minutes. Turn every 10 minutes to brown evenly.

Watermelon salad and light whipped dip

The recipe turns out regardless of which fruit is used, therefore, take ad-vantage of what’s in season. The array may include watermelon, strawber-ries, cantaloupe, honeydew, pine-apple, pears, apples, kiwi, oranges, grapes, blueberries and blackberries. Scoop out half of a large watermelon (cut lengthwise). Fill the shell with a colourful potpourri of fruit cut in bite-size pieces.

For the dip: Whip 1 cup of whipping cream, add 4 ounces of softened cream cheese and beat together until smooth. Fold in 1 tbsp. of lemon juice, 1/3 cup of sugar, and one tsp. of vanilla.

French toast challah

❏ 8 cups challah, crusts removed, cut into 1-in. cubes ❏ 6 oz. cream cheese, cut into small cubes ❏ 6 eggs, well-beaten ❏ 1 cup milk ❏ ½ tsp. cinnamon ❏ ¾ cup maple syrup

Place half the bread in a greased 8-in.x 8-in. pan. Top with cubes of cheese. Cover with remaining bread. Combine and pour the remainder of the ingredi-ents over everything. Cover with plas-tic wrap and refrigerate overnight. In the morning, remove plastic and bake in preheated 375 degree oven for 45-50 minutes. It will be puffy and golden brown. Serve topped with fresh fruit, yo-gurt or additional maple syrup. Serves 8.

Pecan citrus salad

❏ 6 large McIntosh apples (rinse but don’t peel), core and cut in cubes ❏ 1 fresh squeezed lemon ❏ ½ cup raisins ❏ grated zest of 3 oranges ❏ 2 tbsp. fresh orange juice ❏ 2 ribs celery, ❏ finely chopped 1 cup pecans ❏ ¾ cup mayonnaise ❏ 1 cup vanilla yogurt

Combine all the ingredients in a glass salad bowl and chill for a few hours before serving. Yield: 8 portions.


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Many newlyweds are eager to bake, but rely on guidance from experienced bakers. Simple sug-

gestions, ingredient substitutions and snippets of information can make a big difference. Time, energy, money, and in-gredients are too precious to waste. Hence it pays to heed advice from the pros.

French chef Jacques Pepin, a celebrated TV personality and author, talked about recipes on a recent PBS NewsHour feature. “There’s a paradox between the written re-cipe and the creation of taste. When writ-ing it, one records a moment in time that can’t be duplicated,” Pepin explained.

He illustrated how variables in the food and conditions affect taste and re-sults. Pepin regards a recipe as a teaching tool, a guide, and a point of departure. “You have to follow it exactly the first time you make the dish. But as you make it again and again, you will change it.”

Hence, fledgling cooks should be wary

of recipes that require guesswork. For ex-ample, a recipe that calls for two sticks of butter or half a bottle of ketchup is am-biguous. Two sticks of butter usually equal half a pound or one cup but it depends on the size of the sticks. Similarly, ketchup bottles differ in size and contents, there-fore, half a bottle is confusing. A bunch of carrots, unless a weight and measure is indicated, is another vague directive. Hence the novice is wise to opt for reci-pes with precise measurements and clear instructions.

Fortunately, numerous community or-ganizations, commercial establishments and culinary experts publish splendid cookbooks with well-tested recipes. Nov-ices will be rewarded by reading carefully and following each step. If a recipe calls for eggs or butter at room temperature, be grateful the writer has provided the hint. Similarly, mix, fold, beat and whip ingredients as directed to ensure success. If instructed not to overwork the dough or conversely to whip egg whites until stiff, comply. Little hints also save cleanup

time. For example, mavens recommend using parchment paper to line bake ware.

For optimum results, purists believe in using the designated product, but in a pinch substitutes suffice. If the muffin or dessert listings call for buttermilk, cake flour or baker’s unsweetened chocolate, bakers can still proceed with household staples such as whole milk, all-purpose flour, cornstarch, cocoa and butter/margarine.

For one cup of cake flour, measure a cup of all-purpose flour, minus two table-spoons and then add two tablespoons of

cornstarch. To substitute whole milk for one cup of buttermilk, add one table-spoon of either lemon juice or white vin-egar to a cup of whole milk and give the mixture a few minutes to settle.

Cocoa also suffices if unsweetened baker’s chocolate isn’t a pantry staple. Use three level tablespoons of unsweet-ened cocoa powder plus one tablespoon of butter or margarine for every ounce of unsweetened baking chocolate. Melt but-ter and mix with cocoa before adding to other ingredients. n

Newlyweds pick up baking tips from mavens


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Summer is an exciting season in Montreal because the city is buzz-ing with festivals, shows, sites and

activities for all age and interest groups. Therefore, out-of-town wedding guests tend to extend their visit to seek culture and entertainment in this charming cosmopolitan milieu. Here is a sampling of what’s in store this season.

Pointe- à -Callière Museum of Archeol-ogy and History is located on an archeo-logical site in Old Montreal. From May 20 to mid-October, visitors have an opportun-ity to trace the history of the horse through the eye of Emile Hermès. This travelling exhibition hails from France. In addition, the museum houses permanent exhibits and activities for all members of the family. Multimedia shows bring a bygone era to life. Pirates or Privateers is among the en-lightening attractions. For information on buying passes that are accepted here and at 38 Montreal museums, contact 514-872-9150 or visit www.pacmusee.qc.ca

IMAX Telus Montreal Science Centre is located at 2 Rue de La Commune 514-496-4629. Families can discover everything from Star Wars to Wild Africa screened in 3D on a giant screen.

Montreal Museum of Fine Arts, 1380 rue Sherbrooke St. W., presents permanent and temporary exhibits. Moreover, the

complex houses a library theatre, audi-torium, restaurant and garden. Visitors in town any time from now until September will be able to view the largest exhibit on Pompeii presented in Quebec. More than 220 archeological artifacts are showcased in a multidimensional environment. Mo-saics, statues, frescoes, decorative objects, utensils and personal accessories illus-trate life that was frozen in time by the eruption of Mount Vesuvius in this prov-incial colony of the Roman Empire. For details visit www.mbam.qc.ca

McCord Museum, 690 Sherbrooke St. E., presents permanent exhibits that pro-vide a social history of Montreal, as well as travelling exhibits. For example, this summer, the Haida art exhibit will attract art lovers interested in mapping ancient languages. From May 26-Sept. 25, stun-ning attire and information on the cre-ators responsible come to light with the exhibition Eleganza: Italian Fashion from 1945 to Today.

In the 1920s and 1930s, many affluent Canadians resided in stately mansions. By 1974, the inheritors of their estates were getting ready to sell and move on. Architect Charles Gurd’s black and white photographs capture the beauty of these gorgeous edifices in an exhibit on display until well into the fall. Another exhibition to be sure and see is A Summer Holiday, The McGill College Avenue Exhibition Pro-ject from June 10-Oct.16, For informa-tion, phone 514-398-7100 or visit www.musee-mccord.qc.ca

Canadian Centre for Architecture (CCA), 1920 rue Baile in downtown Montreal, is an exemplary museum and research centre devoted to architecture, past and present. The international edu-cational centre and museum was founded by Phyllis Lambert in 1979. Her commit-ment rested on the belief that architec-ture is a public concern. The edifice was designed by Peter Rose with consulting architect Phyllis Lambert and associate architect Erol Argun in 1989. The CCA Garden was designed by Montreal archi-tect Melvin Charney. CCA was integrated with the historically classified Shaugh-nessy House (1874). For information on exhibits and events, visit www.cca.qc.ca

The Segal Centre for the Performing Arts, 5170 chemin Cote Ste. Catherine, is a multidisciplinary arts institution. Montreal’s home for English theatre of many genres, the Segal Centre houses the award-winning Segal Theatre, the Acad-emy of Performing Arts, CinemaSpace Studio, Dora Wasserman Yiddish Theatre, as well as jazz and musical concerts. Here is a sample of the high calibre entertain-ment. The Centre in conjunction with the Consulate General of Israel, will present the Mattan Klein Quartet on June 19. For information, phone the box office at 514- 739-7944 or visit www.segalcentre.org

Summer sizzles in Montreal for out-of-town wedding

Pointe- à -Callière exhibit

ConTInued on neXT PAge


Montreal Holocaust Memorial Centre (MHMC), 5151 chemin Cote Ste. Cather-ine, serves as an eye-opener for youth and adults of all denominations. Through guided tours and exhibits, visitors learn about the Holocaust and are sensitized to the perils of prejudice, anti-Semitism, racism, hate, apathy and man’s inhuman-ity to man. For information, visit www.mhmc.ca

Montreal International Jazz Festival The 37th edition beckons jazz enthusiasts

to join musical greats from June 29-July 9 for a host of events set in the heart of the Quartier des spectacles in downtown Montreal. For details visit www.mont-realjazzfestcom. Two-thirds of the con-certs and activities are free. The events are presented in 15 concert halls and on eight outdoor stages. Among the inter-active popular shows is the eighth annual Battle of the Bands. The 2016 performance on July 9 at Maison Symphonique features the Glenn Miller Orchestra versus the Cab Calloway Orchestra.

Just for Laughs Montreal is another an-nual international festival. The 2016 events take place from July 13-28. For details on performance dates and tickets, phone 514-845-2322 or visit www.hahaha.com.

Botanical gardens, rue 4101 Sher-brooke Est, blossoms with foliage and floral beauty in the midst of Montreal’s urban milieu. Visitors are invited to ex-plore 75 hectares of thematic gardens and greenhouses. Similarly, its sister centre, the Insectarium de Montreal at 4581 rue Sherbrooke Est, is equally fascinating. For information on exhibitions, special guid-ed activities and interactive programs, phone 514-872-1400.

The Biodome, 4777 avenue Pierre de

Coubertin, 514-868-3000, invites visitors of all ages to tour the facility’s ecosystems of the Americas, tropical rainforests, Lauren-tian maple forests, the Gulf of the St. Law-rence, the Labrador coast and the Antarctic Islands. Discover 4,800 animals and num-erous plant species under one roof.

The Planetarium Rio Tinto Alcan, 4801 ave Pierre de Coubertin, features perma-nent exhibits, films and guided activities. Dark Universe (outer space) and Asteroid: Mission Extreme are slated to start June 14. For information visit www.espacepourla-vie.ca or phone 514-868-3000.

Chateau Ramezay, 280 Notre Dame East, relives more than 500 years of history through its exhibits and guided tours. The Governor’s Garden was built in 1705 as the residence of Claude de Ramezay, govern-or of Montreal. Subsequently, the building became an army headquarters and in 1776 Benjamin Franklin stayed there overnight. Chateau Ramezay was designated a na-tional historical site in 1949. The current exhibit of interest, open to visitors until Oct. 10, highlights the 350th anniversary of the arrival of Carignan-Salieres. It traces the lives of officers and soldiers from the regiment, who set out to carve a nation. Objects from the War of 1812 are also on display. For information, phone 514-861-

3708 or visit www.chateauramezay.qc.ca

Maison Saint-gabriel, 2146 Place Dublin in Pointe St-Charles, provides history buffs with a cornucopia of knowledge. Visitors will discover a multitude of items through-out the building, including the cellar and the attic. Maison Saint-Gabriel was pur-chased by Marguerite Bourgeoys in 1668 to house the king of France’s wards. It also served as a school and a farmhouse. In 1965, the building was restored, declared a monument of national interest, and trans-formed into a museum in 1966. The field-stone barn was restored in 1992. For infor-mation, phone 514-935-8136 or visit www.maisonsaint-gabriel.qc.ca

Mount Royal Park, 1260 Remembrance Road, provides a four-season urban oasis for Montrealers of all ages. Every visitor and citizen can reach this mountain para-dise through public transit. Motorists will find ample parking and hikers will enjoy the walking trails. Beaver Lake Pavilion built in 1956 was recently refurbished. The city park was initially designed by Fred-erick Law Olmstead in 1876. Olmstead also designed Central Park in New York City. With 494 acres of trails, a lookout, concerts, and picnic grounds there is lots to see and do. For information, phone 514-843-8240. n

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Match

583 Words


Digital technology may open doors for singles seeking lifelong part-ners, however, personal inter-

action and guidance serve as key com-ponents in the matchmaking process.

Danny Lazar met his bashert on a blind date 17 years ago. “Orly and I have been happily married for 15 years and we have two sons,” Lazar said, alluding to their meeting as a shidduch arranged by family. Lazar is grateful, and he enjoys helping others in their quest for happiness.

Singles today are plugged into social

media and use online apps as a dating vehicle, he says.

It’s a valuable component, he says, but it takes more than a swipe of the screen to make a meaningful match. In his management position, Lazar has worked with colleagues who share his view. Re-cently, Lazar and career professionals, Cynthia Lavoie and Vanessa Strzelecki conceived Mingl Speed Dating (mingl-now.com), a viable solution that com-bines the best of digital and personal input. A key element of the site is speed dating and Lazar notes its Jewish roots.

In 1999, Rabbi Yaacov Deyo devised a game to match up Jewish singles at a

gathering in Berkeley, Calif. He twirled a Purim gregger to signal when it was time for participants to switch partners.

The strategy enabled every man and woman present to be seated at a table and converse one-on-one for 10 or fewer minutes. To bolster the concept, Rabbi Deyo and associates at Aish HaTorah, a non-profit group, used an Excel spread-sheet to keep track of singles and their re-sponses on feedback cards. Within a year the speed dating phenomenon went viral.

Lazar, Lavoie and Strzelecki are Con-cordia University graduates with strong business backgrounds and diverse com-munity interests. Lavoie and Strzelecki, both in their late 20s, aim to counter dat-ing struggles.

Their brainchild, Mingl, doesn’t cost anything to visit the website, fill in a personal profile and upload a couple of photos. Privacy is respected and informa-tion is never posted or shared.

After studying the persona of each man and woman, they narrow it down to about 40 attendees in all. That way instead of just meeting one person, participants purchase a ticket and attend an event at a trending spot with several singles together at once. Participants chat one-on-one for seven minutes with a minimum of seven people of the opposite sex. Attendees take notes as the evening progresses and no one sees the cards indicating whether or not they want to see the respective person again.

Cards are collected and everyone re-ceives feedback. “We can either set up a meeting for those wishing to meet again

or let them arrange it,” Lavoie said. “The whole premise is that we review,

screen and provide followup for our can-didates. We have two age divisions: rough-ly 25-35 and 35-45. Our profiles include a high proportion of Jewish singles who want to meet other Jewish singles.

The next event is May 26 from 7-9 p.m. at Doca, a trendy spot in Griffintown. The ticket price includes a cocktail, canapés and supervised speed-dating in a friendly, comfortable setting.

“If we don’t find a suitable match in the pre-qualification process, candidates do not receive a ticket to the event,” Lavoie pointed out. “We can still keep their profile in our database for one-on-one matchmaking. Furthermore, we urge them to try again.” ■

Celebrate your special day atShaare Zion Congregation

Gorgeous sanctuary

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Contact David Moscovitch 514.481.7727 x [email protected]

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Musical Director Shimon Radu and the Shaare Zion Choir, full professional staff

Matches involve more than a swipe of the screen

Mavens, from left, Cynthia Lavoie, Danny Lazar and Vanessa Strzelecki brainstorm for singles.

A viable solution that combines the best of digital and personal input


Flatware is a significant element of every table setting, therefore it is a popular wedding or shower present.

Moreover, couples keeping a kosher home want diverse tableware utensils for dairy, meat, Passover as well as for in-formal and formal dining.

Engaged couples opening bridal regis-tries and guests purchasing gifts are likely to benefit from a briefing on the subject before heading to the store. With so many types of tableware available to-day, it’s hard to believe dinner forks were not part of the standard tableware set in North American homes until the early 19th century.

Nevertheless, by Edwardian times (1901 to 1914) mealtime tools proliferated for every imaginable use. Furthermore, sil-ver plate, which originated during the 18th century in Sheffield, England, had an immediate impact and spurred a whole new industry.

Consumers tend to use the terms flat-ware, cutlery, tableware, and silverware interchangeably, however, some purists categorize cutlery as knives and cutting utensils. In addition, they consider table-

ware and silverware as broad terms asso-ciated with eating, serving and decorative pieces gracing a tea or mealtime table.

Different schools of thought also pre-vail about using the dishwasher for ster-ling and silver plate items.

Although many consumers resort to the dishwasher and attest to sparkling re-sults, others are wary. Carole Hoffman’s holiday dinner tables sparkle with gleam-ing sterling and Sheffield silver. “I’ve been putting my silverware in the dishwasher for years,” the savvy grandmother said.

The king of flatware is sterling and to be considered authentic, it should con-tain 925 parts per 1,000 of fine silver. The remaining 75 parts can be base metal, usually copper. According to the Precious Metals Marking Act, the quality marks of Sterling Silver, Sterling, or Silver on the underside of items indicate the grade. Conversely, it’s not compulsory to place a quality mark on silver-plated knives, forks and spoons unless the base metal contains less than 10 per cent nickel.

Silver plate flatware, a less costly al-ternative to sterling is composed of a thin layer of silver coating and a body made of another metal such as brass, nickel or stainless steel. The thickness of silver is measured in microns. Silver plate merits

the same care as sterling. They both re-quire the occasional polish. Once or twice a year m a y suffice, p r o v i d -ed silverware is kept in a tar-nish-free, flatware chest or covered with flannel and placed in air-tight plas-tic bags or a felt-backed drawer. Some silverware mavens prescribe tucking a block of camphor in the silverware cab-inet to retard tarnish.

Stainless steel flatware is easy to main-tain and replace, and is cost effective. It is an alloy of steel, with other met-als added for functional and aesthetic

purposes. Therefore, not all stainless is created equal and that’s why it varies in quality and price. The main ingredients in stainless flatware are chro-

mium and nickel, which have been added to pro-vide resistance to corrosion. Be-

fore making a pur-chase, take note of

the following specs: 18/10 indicates 18 per cent chromium and 10 per cent nick-el. This is considered top of the line and 18/8 is second-highest followed by 18/0. The latter may be more prone to damage over time because it lacks nickel. ■


620 Rue Cathcart, Suite 300, Montréal, (Québec) Tel: 514.874.1720 www.exaurum.com

Flatware 101: Grasping a handle on tableware utensils

Today forks come in many shapes and forms. ELAINE COHEN PHOTO

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When art teacher Suzy Levy an-nounced her son, Michael’s en-gagement in 2014, her students

at the ACC (Aquatic Community Centre) wished her mazel tov and proceeded to reminisce about their own weddings and their shopping for attire.

Fast forward to spring 2016. Michael and Shiran Levy have been married since August 2015. Moreover, the earlier an-nouncement of their betrothal prompted the Wedding Dress project followed by an exhibition of students’ paintings from Feb. 2 to March 20 at Espace D’art, a sec-tion in the Eleanor London Cote Saint-Luc Public Library devoted to community art.

Levy elaborated on distinctive features and colour schemes captivated by each of the 14 exhibitors. Despite working from the same model, each artist of-fered unique interpretations. The paint-ings illustrated distinct aspects, such as the back, bodice, sleeves and skirt of the dress, or accentuated gold, pink and various hues adapted for the background

and vision of the dress.Mimi Kitner brought in her ivory moiré

wedding gown and her husband donated a mannequin. Kitner was married in the ’80s and her lace-enhanced gown embra-ces the world famous styling of the exquis-ite gown Lady Diana Spencer wore when she wed Charles, Prince of Wales in 1981.

Continued on next page

Exhibit signifies an ode to joy laced with love

photoS CourteSY of the Wedding dreSS exhibitorS

The paintings illustrated distinct aspects, such as the back, bodice, sleeves and skirt of the dress

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“Mimi has been with me for a few years now,” Levy said, and initially she was a novice eager to paint. Levy admires Kitner, along with all her students, and is grateful for their enthusiasm and extraordinary work. In addition, to the gowns, a number of students painted accessories, such as shoes or purses. One painting highlights a gracious bride beside a handsome tux-edo-clad groom.

“We use acrylics for our paintings and the medium presents a challenge be-cause no pencils, erasers or rulers are permitted in these classes,” Levy said.

The preliminary work is completed on brown paper.

The makeup of the class is diverse. Among the painters are seasoned profes-sional artists who exhibit and sell their work, fledglings, as well as artists accom-plished in one medium but inexperi-

enced in others. The students’ ages and lifestyles differ but they share a passion for painting.

The following artists had paintings on display at the The Wedding Dress ex-hibition: Miriam Bowen, Suzy Charto, Sandy Cytrynbaum, Maria Deich, Phyl-lis Deitcher, Fran Gutman, Renee Italia, Mimi Kitner, Niecie Levi, Carol Rabin-ovitch, Jackie Tabac, Bernice Shaposnick, Marlyn Silverstone and Sandra Wollow.

Levy has supervised community-based art programs throughout the province for more than a decade. She holds a degree in bachelor of fine arts from Concordia University, and additional accreditations. An eclectic artist in her own right, Levy’s solo show Dreams of Evangeline was held last summer in the gallery of the Grand-Pré National Historic Site of Canada, near Wolfville, N.S. n

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