Vows
Lauren Dawson and Andrew Fortgang...The bride, who recently converted to Judaism, her husband’s faith, and the bridegroom agreed that the menu at their wedding would have to be kosher. But kosher meals can also be limited because of the inability to serve meat and dairy products together.
The two worked closely with a kosher caterer to devise a menu and presentation that would be flavorful and uncontrived.
But serving meat was ruled out right away. “A pastry chef needs to have a wedding cake with butter,” Ms. Dawson explained.
For their late-afternoon wedding at the Puck Building in New York on Feb. 11, she wore a strapless gown designed by Priscilla of Boston, adorned with French lace and tiny pearls. Her long veil seemed to float around her as she walked around Mr. Fortgang three times, according to tradition. For the ceremony Mr. Fortgang wore a white robe over his tuxedo. They stood facing Rabbi Laurence Sebert under a canopy made from the prayer shawl worn by the bridegroom’s great-grandfather.
The meal that followed began with a mâche salad with roasted acorn squash and goat cheese crostini, followed by black bass with chanterelles.
The wedding cake, created by the bride, was round and triple-tiered, with layers of chocolate cake and chocolate pudding with chocolate icing. It was decorated with delicate and sugary floral vines...
The story is sweet - mazal tov.
I have to force myself to kvetch here, since it was inspiring to know that the couple found it important to go kosher. And the heirloom canopy -- that's a wonderful touch!
ReplyDeleteSmall "beefs":
“A pastry chef needs to have a wedding cake with butter,” Ms. Dawson explained.
I've been to plenty of weddings with very good pareve cakes.
"... as she walked around Mr. Fortgang three times, according to tradition."
Three?
I'm all for the butter. Sea bass is okay with me too.
ReplyDeleteAs for the three times, blame the reporter, who also referred to the white "robe."