Eat, Drink, and Be Married
The Multiethnic FeastDecember 18, 2004
The Bride and Groom: Judy Berenthal, 28, and Ori Winitzer,
29, who are both M.B.A. candidates.
The Setting: Angel Orensanz Foundation Center for the Arts,
a desanctified neo-Gothic-style synagogue on the Lower East Side.
The Backstory: Ori was born in Israel and had lived in France,
and Judy's father's family is from Cuba. To personalize the wedding,
the couple wanted a reception that featured Middle Eastern, French,
and Cuban food. They also wanted it to be kosher, both to honor
their heritage and to accommodate family members. This made finding
a caterer an enormous challenge. "A kosher wedding automatically
limited the caterers available and quadrupled the prices,"
says Ori.
Photographs by Arlene Sandler/Courtesy of Judy Berenthal and Ori
Winitzer
Making it Happen: Enter Dan Lenchner of New York's Manna Catering,
an anything-but-traditional kosher caterer. The couple was impressed
by Manna's sample menus - not a kugel, knish, kreplach, or kasha
in sight - but was really sold when they met Lenchner in person.
"Middle Eastern-Mediterranean food is standard for Dan, and he was
very amenable to our other requests," says Ori.
How it Played Out: When guests arrived at six o'clock, food
stations had been set up in the synagogue's mezzanine. One featured
Middle Eastern fare such as baba ghannouj, ful (a hot fava-bean
salad), Israeli salad, and Iraqi flatbread, while the other had
Cuban favorites - arroz con pollo, ropa vieja (shredded beef), mango
salad, and plantains. After the ceremony, which took place in the
synagogue's main space, they moved back up to the mezzanine for
cocktails (including, of course, mojitos) and hors d'oeuvre like
lamb borekas with pomegranate dip, pissaladière (Provencal cheeseless
pizza), cod cakes with saffron aioli, and fresh-tuna skewers. The
sit-down dinner was French-Moroccan, starting with a salade composée
of greens, roasted beets, asparagus, and a Tunisian potato-onion
pastry called a brik. The main course was entrecôte de boeuf (rib-eye
steak) with a Merlot-mushroom glaze and Israeli couscous and winter
root vegetables, which was followed by a dessert of chocolat fondant
molten chocolate cakes. A strong believer that a proper meal ends
with a digestif, Ori provided a plum brandy. To create continuity
between the food and the music, a klezmer band played during the
meal, then afterward a Cuban orchestra took over. "It was a Jewish-themed
event that turned into a Cuban thing really fast," Ori says. "People
loved it," says Judy. "They're still calling to talk about it. They
all say it's the best food they ever had."
The Tab: About $110 a head for food and beverage.