Have you been looking for an opportunity to brush up on your Yiddish? ISES Cleveland’s “Jewish Wedding Trends” event is the perfect opportunity! We’ll be discussing and learning about the traditions and festivities that surround a Jewish wedding, including the Tisch, Badeken, Hora — everything you’ve ever wanted to know about hosting a Jewish wedding.
**Light refreshments and cash bar.
When: Tuesday, November 8, 2011
Time: 5:30pm – 7:30pm
Location: Temple Emanu El, 4545 Brainard Road, Orange Village, Ohio 44022
Please RSVP on CVENT by Monday, November 7, 2011 for special Advanced Registration pricing.
$20 for members
$25 associate members
$35 associate members
Thank you to our presenters:
Renee Higer, Executive Director, Temple Emanu El
Eileen Benson from Bridal Consulting by Eileen
and to our sponsors:
Lighting and Sound Design by Something New Entertainment
Learn more about Something New Entertainment in their Platinum Sponsor Spotlight.
Specialty Linens by L’Nique Specialty Linen Rental
Learn more about L’Nique in their Platinum Sponsor Spotlight.
Specialty Seating Design by Be Seated Chair Rental
Learn more about Be Seated in their Gold Sponsor Spotlight.
Floral Decor and Chuppah Design by Breathtakers Event Planners and Decorators
Podcast by Rock the House
Hosted at Temple Emanu El
Hightop Tables by Everything Tented
Food provided by Around DownTown Catering
For more information:
About this event, please contact:
Vice President of Programs and Education, Rachael Fuller
of the Cleveland Zoological Society.
For general information and media inquiries, please contact:
Vice President of Communications, Anna-Jeannine Herman
of Something New Entertainment.
Over the course of the hour, guests enjoyed a small sampling of the restaurant’s fresh fare (including sliced heirloom tomatoes with aioli on toast, sweet beet salad with goat cheese, sausage stuffed peppers skewered with tomatoes, corn pudding with scallops and more) as Executive Chef Ellis Cooley discussed the restaurant’s efforts to support the garden to table movement – not only by buying local as much as possible, but by actually growing vegetables in an impressively-sizeable garden right on-site at the hotel.
This past season, Chef Cooley oversaw the clearing of a large strip of overgrown weeds, brush, and grasses along the back of the Cleveland Airport Marriott’s parking lot. He replaced the useless vegetation with 40 cubic yards of topsoil (that translates to about 4 dump trucks full) and then started planting!
Though he deliberately chose plants well-suited to the area’s climate, he was unprepared for the success of the first year’s crop; nearly every seed planted has produced a plant, and the once-weedy patch is now overflowing with corn, squash, fennel, several types of peppers from mild to unbearably spicy, tomatoes, and more. The kitchen has its hands full with the habanero crop, and there is no shortage of fresh vegetables.
-Chef Ellis Cooley