By Nicole Baute   Living Reporter

Jewish wedding is a celebration of love, and love for food

The Couple

The bride:

Miriam Streiman, 30

Chef who has worked extensively with food and media; involved in the slow food movement

The groom:

Neil Epstein, 31

High school teacher who grew up with a family farm as his second home

The goal:

A traditional Jewish wedding ceremony with an upbeat, country vibe, and a celebration of food

Even the Rabbi knows this wedding is as much about food as it is about love.

He is standing with Miriam Streiman and Neil Epstein under a canopy in front of a pond that flows into the Don River. The bride’s grandfather’s prayer shawl and cattails from the couple’s new farm are draped on top of the chuppah.

Today, Rabbi Ed Elkin says, is a celebration of Streiman and Epstein’s commitment and love for each other, but also of “food that is delicious, healthy and good for the environment.”

The guests smile. A few chuckle softly. Streiman, 30, and Epstein, 31, love food. There really is no overstating that.

And so, their wedding is about fresh, local food, country living, family, and the Jewish faith, perfectly packaged together in an old industrial building at the Evergreen Brick Works, along the Don Valley.

Birds chirp and bees buzz at the old brickyard, which has been turned into a community environment centre but still has faded bricks and shattered windows. Fruits trees and tomato plants are tagged for sale nearby.

The ceremony begins with a rollicking stroll down the aisle to an alt-bluegrass band playing Johnny Cash’s Ring of Fire, the wedding party a lively crew of mismatched brothers, sisters, cousins and babies.

It ends with a smashed glass, shouts of “Mazel Tov!” and a long, luscious kiss.

While the bride and groom slip away for photos, the guests direct their attention to the food. They mingle over bread, cured beef and duck, sheep’s milk cheeses and fruit laid out on tables covered in burlap sacks. They sip beer and water out of mason jars that will later be used for canning.

Streiman, who studied culinary management at George Brown and Epstein, a high school teacher with an engineering degree, met on blind date in Montreal five years ago.

Food has always been a central part of their relationship.

Streiman says Epstein wooed her with raspberries and award-winning garlic from his family farm in Pefferlaw, Ont. And she describes, in sensual detail, pulling beets and carrots out of the earth in preparation for one of their first meals together on that farm, soil clinging to the vegetables and their hands.

Streiman, a chef, cooks using instinct, touch and feeling. Epstein has more of a scientific connection to food – he’s eager to figure out precisely how to tap maple trees or churn his own butter.

“Cooking together, and sharing a table together, is how we show love,” Streiman says.

She has worked as a food stylist and in recipe development with television programs on the Food Network, TVO and CBC. She also helps coordinate events for Slow Food Toronto, and organized her wedding in much the same way, bringing together local farmers, chefs and community.

Last December, the couple bought a 40-hectare farm in Maple Valley, not far from renowned chef Michael Stadtlander’s Eigensinn Farm and the town of Creemore. They plan to open a bed and breakfast called Mad Maple Farm, with comfortable suites, farm-to-table brunches, cooking classes and foraging expeditions.

Their urban wedding is the beginning of their foray into the country.

While a klezmer band plays the hora and the new husband and wife are lifted up on purple chairs, roughly 20 chefs are preparing an incredible meal at five stations set up in plain view of the guests.

These are rising stars in Toronto’s restaurant industry, and close friends of Streiman’s, who knows where every ingredient in this feast has come from.

The fish was caught the day before the wedding, by Akiwenzie’s Fish & More, a small First Nations fishing company in Georgian Bay. The rainbow carrots, beets, salad greens, fennel, eggs and duck came from a co-op of 20 farms called the Kawartha Ecological Growers, as did the 128 chickens, raised just for today.

The fruit is from Niagara and the water, the Niagara escarpment. The artisanal breads were made at St. John’s bakery, part of St. John’s mission in Toronto. The cheese is from Monforte Dairy in Stratford. The beer from the Steam Whistle brewery. The list could go on.

Luis Valenzuela, chef at Torito in Kensington market, admits he pulled an all-nighter because the fresh lamb and baby chickens arrived just before the wedding. “Everything was so fresh!” he says. “So, so fresh.”

Weddings aren’t really part of the repertoire for these busy chefs, including Fabio Bondi of Parkdale’s Local Kitchen and Wine Bar, who prepared the charcuterie, starting three months before the wedding (he also grilled whitefish with salsa verde and salmoriglio sauce).

By the time dinner arrives, its sights and smells have been wafting over the crowd for a few hours.

Just before the 230 guests tuck in for the dinner of a lifetime, “roaming freelancer” and chef Joshna Maharaj leans over the roasted beet salad with an explanation.

“We are all here because we love Miriam.”

A ring with history When Epstein proposed to Streiman, in one of their favorite parks in Montreal, he told her a story she had never heard before:

Before the Holocaust, Epstein’s great-grandparents and some of their children were living in Poland, in a town called Rypin. (Epstein’s grandfather and one of his brothers were already living in New York City.)

Epstein’s great-grandfather knew the mayor, who warned him that the Nazis were coming and that they should get out of town.

The family put all their valuables in a glass jar and buried it in the dirt floor of the basement, tucking it safely away under a wall.

Epstein’s great-grandparents stayed in Rypin and were later shipped to the Warsaw ghetto, where they perished. But because they were young and healthy, the children fled to Russia. They were sent to a labour camp because they didn’t want to give up their Polish citizenship.

By the end of the war, only Epstein’s grandfather’s sister, Channa, and her husband, Barruch, survived. They had to go back to Rypin for the glass jar.

Barruch’s brother had been in the Russian army during the First World War, so the brothers went to the town wearing his old army uniforms. Posing as officers, they entered the house and retrieved the jar.

They smashed it open in an abandoned building near the old family house; they took the money and other valuables, and went back to Channa.

But Channa told them something was missing. Inside the jar there had been rings, one for each of the siblings, wrapped in candy wrappers. They had to go back.

When they returned, they found the candy wrappers in the rubble.

When he finished his story, Epstein gave Streiman the ring that was later given to his grandfather, Ben Gorman.

White and yellow gold with a diamond, it is now on Streiman’s finger.

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I loved what I was doing, I love to sell! 

I was CEO of the company and spent 90% of my time selling and a minimal amount of time on operations.  Selling to me was  where the action is.

Well heaven became hell.   We were hitting the wall and I had to make a change in my career.  We were heading down a negative production spiral to failure.   Our production department was not developing in an acceptable fashion.   We were servicing a more discriminating buyer.  We were turning more transactions.  We were running into cost overruns, slow turnaround times and bloated labor costs.  Our product was not being maintained, cleaned, stored or shipped the way I wanted.

What is crazy is that new sales still were growing even in a recession.  

I knew for years what I should do but either did not have the guts or I wanted to do what I liked best rather than what the business needed most.

I did the about face in my career on May 4 2010.   I did not plan to do it that day but was forced to.  An emergency forced my hand. I took my computer, moved two miles down the street to my warehouse facility.  My daughter Ashley took over running the Party Sales department and all other operations at the main office. 

It is now three month since the move.  The transition has not been seamless.  Sparing detail I have bullet pointed the early results

1. Most Warehouse personnel welcomed the change
2.  The situation was worse than I thought
3. There was a production surprise  every corner  and every day
4. We were six months  behind in prep for the season
5. It’s a lot of work to instill core values of quality, process, procedure and personal responsibility  for your action
6. It won’t happen overnight     
7. The owner(me) can make faster, crisper decisions than a salaried manager

The real reason I did not do this earlier is I did not want to get out of my comfort zone.  A lack of guts on my part?

The major regret I have is that I didn’t do it sooner.    

Feel free to email me with any advice, support or questions

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The secret to staging a perfect seaside ceremony
By —Dinah Gold |
Photos by Photographer: Luca Trovato

Picture the most relaxed, romantic setting you can imagine. There’s a very good chance it’s a beach—a tropical shoreline framed by lush palm trees or a rocky coast where foaming waves rush to meet dramatic jetties. If you think this is paradise, why not get married here? Below, what to know when planning seaside I dos.

Timing and Weather

While no one can guarantee a beautiful day, you can increase your chances for sunny skies by researching your site’s seasonal patterns before booking a date (contact the town’s chamber of commerce or log on theweatherchannel.com). If possible, pick a month when the weather is most consistently temperate.

Find out about other weather-driven factors, such as how windy the beach gets at different times of the day; you can then plan accordingly (for example, using decorative mesh screens behind you during the vow exchange to shield everyone from overzealous breezes). If you’re determined to get hitched at sunset, visit the Navy’s Web site at usno.navy.mil.com to fine-tune your timing. Pay attention to the ocean’s cycles, too, so you know when the tide comes in.

Getting There

During high season, beach traffic can be heavy, and during the off-season detours are common, so send guests instructions listing several possible driving routes, including one from the nearest airport, suggests Jeffrey Jacobs, banquet manager of Gurney’s Inn, a seaside resort in Montauk, New York. Parking can be tricky, too, if your ceremony is taking place far from the reception (which is best held indoors, not directly on the beach).

Call the chamber of commerce even before you book your date to ask about reserving parking spaces and applying for any permits. If the lot is far from your wedding site, you may want to provide a shuttle bus or van for guests. At the very least, post markers along the route. Balloons tied to a post may blow away, so try something sturdier—for example, a trail of well-placed, tulle-decorated buckets weighted down with heavy rocks.

Your Look

Let guests know the wedding will be right on the beach so they can dress appropriately. Word your invitation accordingly, with a phrase like “beachside ceremony” or “ceremony on the sand.” High heels and a heavy, elaborate gown with a long train will look stiff and formal; instead, consider marrying in a gown of a simpler design made of an airy, lightweight fabric like organza, chiffon, charmeuse, or crepe (avoid silk, which can make you perspire).

Go barefoot or wear flat, dressy sandals; flip-flops are too adolescent. Flowers in your hair are a safer choice than a veil, especially if there may be wind. “If you do want to wear a veil, make sure it’s weighted at the bottom with beads or fabric flowers, so it doesn’t flap or go airborne,” warns Kevin Tobey, social catering director at the Four Seasons Palm Beach in Florida. One word about panty hose: Don’t!

The groom’s outfit should match the formality of yours: a white dinner jacket for a dressy wedding; a blazer, khakis, and a white or light-colored shirt if it’s informal. So you glow rather than burn, apply sunscreen under your makeup.

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So far this year the Northeast has experienced very early, warm and relatively dry weather patterns. Also, this beautiful spring seems to be transitioning into a sunny and pleasant summer. Keeping that in mind, the following story confirms that outside events by themselves have become a more popular trend this year. I am sure after reading this article you will have developed some creative ideas yourself, moving your next event outdoors.

Summertime brings many wonderful clients to Exeter Events and Tents. They rent tents, tables, chairs, stages, dance floors and more . . .  so call us today and see how we can help!

Planners and suppliers alike are saying that clients are looking for beautiful, organic, natural, fun and affordable. All of these things are leading to the estimated 11% increase in outdoor events this year.

Anything Weddings!

You don’t have to look any further than the magazines at the supermarket checkout to see that weddings are on the rise and planning them outside is definitely the hip way to go. Nico Cervantes of NICO designs comments, “Outdoor weddings are HUGE right now. The backyard wedding is so so so back.”

Cervantes believes that even if the wedding isn’t actually taking place in their backyard, the couple wants it to look like it could be their backyard. Adding personal touches through décor allows couples to create that intimate feeling that they are truly sharing their lives with their guests. Cervantes is using a lot of vintage items as decor including old bird cages, crystal door knobs, skeleton keys, lace, milk glass, old perfume bottles and mis-matched chairs.

Using outdoor spaces also allows couples more control over their budget. Choosing the right venue offers them the flexibility of selecting food, décor, entertainment and rentals that all fit within their budget. The large number of DIY wedding blogs and websites are creating a new type of wedding coordinator. Couples no longer come to their wedding planner with just their color and flower selection, but also an intricate list of the personal touches and “wow factors” that they want incorporated into their special day.

Under the Big Top

Tents aren’t just for weather back-up any more. The demand on the tent manufacturers for new and different is at an all time high. An architecturally pleasing-to-the-eye look is a must. If a client has the financial resources to go creative, they will select the tent that looks custom designed for them. If financial resources are more limiting, then the custom look is coming from interior design through fabric liners, lighting, and simplistic design elements.

When using a tent, clients are really just looking for ways to be outside, without braving Mother Nature. This has created a demand for more innovative siding on tents with glass walls, windows, clear walls and shear fabric panels.

A creative use of tenting that is becoming popular is allowing guests to eat and celebrate in open air spaces, and then creating lounge environments under smaller tents throughout the space. Along the same lines, a tent might be used for the dance floor or a reception space, still allowing for the open air experience for most of the event.

Unique Lighting Options

There has been a trend toward more complex lighting in both tented and non-tented outdoor events for the last several years. The creation of new technologies in the lighting and video world are translating well outside of the traditional ballroom.

Companies such as Firefly LA are able to design a tent’s total space décor through lighting & video. They are using 360-degree projectors to create a custom look throughout the entire tent – painting the tent with lighting, so to speak.

Old carnival string lighting is also extremely popular at the moment. I feel this look has become more popular because of our economic times.

Another trend in lighting is the use of chandeliers, both in tents and used creatively as table décor or staked in the ground. They are being seen as both extravagant and ornate or simple with lanterns, paper lanterns, or chandeliers that look more like you would find them in a home.

Go Natural

“Going Natural” for outdoor events means two things, one is the trend toward using natural elements when doing an event in nature and the other relates to green event initiatives.

The use of natural colors, such as corals and turquoises fits well with many outdoor events. Designers and planners are using organic elements, like grasses, sand and even dirt, in their designs. All of these concepts are creating a “natural chic” feel that is minimalistic and well-suited for smaller budgets and natural environments.

It can’t be ignored that in spite of the economic challenges, the world is looking to more green solutions for our lifestyles. This includes events. Recycling, reusing centerpiece vessels and other design pieces, organic products, and in general, using event elements that have a smaller environmental impact are definitely on the uptrend. Most venues and event suppliers are offering these types of solutions for their clients in an effort to stay ahead of the imminent greening wave.

From a design perspective, being outdoors lends itself to a very organic and natural feel. Valerie Bihet, owner, Miami-based the VIBE agency, wraps up the trends for outdoor design as, “Everything is more art infused – real life, real colors, more exquisite versus gaudy, more refined. Sophisticated, modern, minimalistic, and simple.”

Splashes of Color

When an event calls for color, the colors will be bright. “Brighter colors are trending this summer,” predicts Bihet. “Violets, romantic shades to correspond to flowers and classic reds, then turquoise blues and pink champagne to add some neutrality. This balances out all of the brilliant colors.”

Bright colors are celebratory and offer an immediate “wow factor” to an event. These color splashes are translating into flowers, linens, tent liners, lighting and sometimes in very small ways, such as having the napkins on the table be the only bright color at the event.

Designing through the creative use of color and more personal décor items is fast becoming the replacement for “themes,” and is bringing sophistication to both outdoor and indoor events.

The feeling about outdoor events is that if it can be done indoors, it can be done outdoors. Event supplies and services are available for anything you can imagine that would make your time outside more comfortable. High-end restrooms, weather-resistant furniture, heaters, air conditioners, lights, flooring and even special outdoor throw rugs are all available to bring the comforts of home to your next event with Mother Nature as host.

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I hope you enjoy the article!

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So I submit for your approval an article I found on bride.com full of wonderful advice on how the groom can keep these merry men on track and looking sharpe while they perform their thankless duties of being good groomsmen.

Check out the great links in this article they lead to other fine articles from brides.com. Just more Tales from the web see you again on the web.

Groomsmen Guide

One of the grooms’s biggest duties: getting the  groomsmen and best man organized

As if you needed any more wedding preparation duties, getting the groomsmen and best man organized can be akin to herding cats. As these friends of your fiancé may live down the street or in another part of the country, it can be logistically-challenging to help these guys show up for the wedding day wearing the right attire.

The good news is that this is one duty that is ripe for your fiancé. Since you may want to know what might be involved, this article covers the bases.

It is very important to let your fiancé’s best man and groomsmen know what is expected of them, and what it will cost, leading up to wedding day. (This applies equally to your bridesmaids and maid of honor.) This might include your wedding details and when they are expected to arrive at your wedding, as well as your plans for a destination wedding if that’s being contemplated. There is an evolving tradition that the best man and groomsmen are on the hook for paying for their wedding attire rental, which can run upwards of $100. Add that to the cost of getting to your wedding, lodging, food and a wedding gift, and your wedding can be expensive for these guys. Not every best man and groomsman can afford to attend your wedding without budgeting for it, as much as they’re great friends of your fiancé.

Once you have figured out what the male attendants will be wearing, you’ll need to provide an easy way for the groomsmen to collect their wedding attire, or take measurements if you’re planning on buying or ordering the attire for them. This is no simple task, as measurements taken too early or incorrectly will result in ill-fitting clothing come wedding day. More than one groomsman has shed or added pounds in the time between getting measured for his tuxedo and picking it up at the rental shop. Furthermore, it always seems like there is one groomsman who takes longer than expected to get his tuxedo order filed with the rental shop. Make sure your fiancé stays on top of this.

While you and your fiancé are not traditionally responsible for helping out-of-town groomsman find lodging, it’ll be helpful for them and will reduce pre-wedding stress for you to know where they are staying. Make sure your fiancé has this on his list.

Providing the groomsmen with a wedding day itinerary that is tailored to your wedding will be invaluable for them. While dates and times change, by creating such an itinerary and sending it to them early enough, you’ll have framed the wedding weekend for them.

Finally, make sure to let the best man know whether he’ll be asked to make a wedding speech or wedding toast (as the case may be). Wedding speeches are stressful enough without the added surprise of being called upon by the wedding MC unexpectedly. — Michael Arnot, Founder, Groom Groove

 Send him to GroomGroove.com to make sure your fiancé knows how to keep his groomsmen organized. Photo credit: David Wolfe Photography

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Research first

Book your reception site before hiring a caterer. Keep in mind that many banquet halls have exclusive (or “preferred”) relationships with in-house caterers, which may limit your ability to work with an outside company. Check before you interview outsiders.

Menu matters

Plan to set up your menu at least six months in advance. If you’re marrying during peak wedding season (June-October) you may have to order it even sooner, especially if you want a big-name caterer.

Seek out referrals

Ask friends and family for recommendations, and talk to brides in your area. Once you find a caterer you like, speak to satisfied brides and ask for references before you sign a contract.

Set priorities

If having a large number of people at your reception is important to you, scale back on the refreshments. On the other hand, if gourmet food is a priority, then keep your guest list to a manageable size or restrict your bar offerings to wine and beer.

Buffet or banquet

Do you want a five-course dinner menu with individual wine pairings? Or is a barbeque buffet more in keeping with your wedding theme? Consider your personal style to determine what will work best for you.

Special requests

Are there dietary needs (vegetarian, kosher) to consider? Make sure your caterer has experience preparing these types of dishes.

Set the scene

Bring in photos of your dress, reception site, and flowers—anything that will give your prospective caterer a better sense of the type of reception you have in mind.

Tasting time

If the caterer is offering a complimentary sampling, be sure to clear the number of people you can bring beforehand.

How to save money

Daytime affair

Opt for a wedding brunch or luncheon reception instead of dinner, which is typically much more expensive.

Cocktail hour

Skip the full meal and celebrate with tasty refreshments instead—an option that works best for a celebration after a 2 p.m. ceremony (not dinnertime). Or host an afternoon tea or a late afternoon/early-evening cocktail reception.

Course cutting

If you have your heart set on a seated meal, cut back the number of courses from five to three.

Smaller selection

Ask guests to select their meal preferences on the RSVP cards so caterers can plan ahead, or choose a pasta or protein dish that you think has the broadest appeal.

Top quality

Keep the menu simple and focus on quality ingredients. Ask your caterer to use in-season produce from local farms.

Kid friendly

Order an inexpensive kids’ menu for the children’s table at your reception. Chances are they’d much rather have a cheeseburger and fries than foie gras, anyway.

BYOB

See if your caterer will let you bring your own liquor. (Be sure to ask about corkage fees.)

The basics

Limit your bar offerings to wine and beer. Liquor (especially premium bands) can add a wallop to your bar tab.

Size matters

Keep your guest list to a manageable number.

What to include in your contract

• The date, time, length and location (include specific room or hall) of the reception.
• The date by which you need to supply the caterer with a final headcount.
• Type of food service (buffet, cocktail reception, seated meal).
• Your approved menu and courses.
• Alcohol arrangements: Does your caterer have a liquor license? Can you supply your own wine? Will there be a corkage fee? What brands and vintages will they be serving? Can you return unopened bottles? Will there be an open bar? (If so, specify the hours.)
• Server specifics, including staff-to-guest ratio and dress code.
• The cost of renting equipment, silverware, glassware and linens.
• Arrangements for feeding other wedding vendors (photographer, band, planner).
• The name of the banquet manager who will be overseeing the reception.
• Price quotes for food and maximums on unforeseen menu expenditures; cancellation and overtime fees; deposit and refund policies; payment schedule; extra fees including gratuities and sales tax; and the total estimated cost.

What to Ask…

Choosing the right vendor comes down to asking the right questions.

Click for a printable worksheet to take to your appointments.

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So, most, if not all, weddings have some sort of budget.  If you have absolutely no budget, whatsoever, you could quickly be throwing 6 figures at the one day.  If you don’t make a Hollywood paycheck, but still want to have a wedding, it’s best to give yourself some sort of limit, so that you might still be able to own a house in your lifetime. 

Couples planning a traditional wedding in the New Hampshire seacoast region are spending an average of $20,000-$40,000.  The question then, is how to get the most bang for your limited buck.  The answer is to prioritize.  Make a list of all the things that are important to you.  For instance, a stunning view, a huge dance floor, elaborate & custom lighting design, a couture wedding gown, an open bar, haute cuisine menu, china & crystal rather than paper & plastic.  Make the list huge and dreamy and, maybe even, completely fantastical.  Then, start doing some pricing research.  Assign realistic dollar amounts to each item.  Add them up.  How far over budget are you?  Maybe not all.  Maybe you’re considering knocking over a bank.  Maybe you’re so discouraged you’re thinking of calling the whole thing off.

This is the time to sit down with your fiancé, and anyone else in your family who’s helping with the planning or paying, for a nice long chat.  Things can get challenging here; how often does your family agree on anything?  Let everyone say their piece, uninterrupted.  Let me repeat that: uninterrupted.  Once everyone has gotten the chance to say what’s important to them, it’s time to do a second budget crunch.  In a perfect world, each person could have the one or two most important items on their dream list.  In a real world, we’ll have to make some tough decisions.  The thing to keep in mind is that the day is about the joining of two people and two families.  Allow this budgeting process to open the doors of communication that will keep you all happy & functionin  in sickness & in health, for richer & for poorer, til death do us part.

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Lately many of our brides have been talking about having potluck wedding receptions instead of hiring expensive caterers. They send out invitations with a request that guests bring their favorite dish to share at the reception. What a great way to cut costs and ask your guests to participate in creating a lifetime of memories.

Ask everyone to bring a copy of their recipe. Instead of a guest book have a cookbook!

The cost of a cake, catered food and beverages can add up to thousands of dollars quickly. Many venues such as parks, public gardens and private homes allow you to bring in your own food.

We at Exeter events and tents can help you with all your set up needs for just this type of event. We can help you create a floor plan, design buffet service and beverage stations. We have a vast variety of equipment from chafing dishes, raw bar displays, coffee urns, serving utensils and chilling tables.

A wedding is a celebration of friends and family to gather and share a joyous day. Your guests will likely remember your wedding as a great party with family and friends.

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Like it not, we live in the one of the most volatile weather regions on the planet.  It’s what gives us our stunning fall foliage, our ski mountains, our white sand beaches, and the joy inspiring view of the first crocus bud.  It’s also what makes it absolutely likely that it will rain, at least once even if only for 20 minutes, on every single day of the year.

It’s also what motivated us to create the Weather Dependent Tent Rental.  This option is increasingly popular.  Wouldn’t you like to have weather insurance for your wedding?  This is the best we can do, being that we don’t have any influence with the weather gods.  You can now plan for the worst, while still expecting the best.  You order a tent to cover your ceremony site, as if you knew it was definitely going to rain.  We give you until 9am on the day before we install the tent to cancel if you won’t need it.  If the tent is cancelled, you get a 50% refund + full refund of non-rental charges like delivery & damage waiver.  Now, if you could only get your honeymoon resort to do the same thing, wouldn’t that be cool?

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