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STAFF Vol. 35 No. 8 © Copyright 2017 Publishers Rachayle Deutsch Suzi Bollag
TABLE OF CONTENTS
Sales Representatives Shani Schwebel
SPOTLIGHT................................................ 14
Barbara Gold Pearl Silber Barbara Weinberg Contributing Editors
EPICUREAN EXCURSIONS WITH RACHEL:
Rachel Rosenberg Shuly Rubel
Chef Avner Guzman....................................... 26
Beauty Editor Naomi Scheier
FROM SOUP TO NUTS:
Cover Art: Patricia Orshan soundviewyoga@gmail.com
That’s Entertainment!.................................... 50
GRIN AND BARE IT.................................... 64
DIRECTORY OF ADVERTISERS................. 72
ESRA Magazine LLC is published monthly and distributed FREE to area residents. No artwork or other material in this book may be reproduced without the permission of the publisher. The advertiser agrees to hold harmless the publisher for publication of submitted copy. ESRA will not be responsible for typographical errors. We reserve the right to refuse advertising or editorial copy that we feel does not fit our policy. Advertising claims are not the responsibility of ESRA. (516) 478-9212. EsraMagazineOnline.com
M A G A Z I N E 8
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ven when my girls were little I tried to impart to them the wisdom of taking care of things as they needed to be done and not putting them off to accumulate into an insurmountable chore. Homework, projects, putting away their clothing, straightening their rooms and knapsacks . . . it's so much easier to do it right away when the task at hand is small. But alas, my words were not heeded. I finally came to the conclusion that this was something they had to figure out for themselves. I honestly don't remember if I was a neat and organized kid but it seems so simple now - so logical - to take care of tasks quickly and be done with them. In general I'm a fan of the Do It Now (DIN) motto, as opposed to Do It Later (DIL) method, which, unfortunately, some of the people nearest and dearest to me employ. I thought when my kids were young they just didn't understand, but even as they got older and had their own rooms and enjoyed choosing their own clothing, it didn't take. I would be amazed, and of course, upset, to see a brand new outfit flung casually and carelessly on a chair instead of neatly hung up. Or to find their new school workbooks so carefully chosen and covered just days
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before already scattered around, marked up and sorry-looking. But it's not only the kids. Some adults are just as guilty. I've noticed that there's another kind of DIN some people religiously follow. It's the Do It Never approach. And if both kinds of DINs share a household you can bet one of them is going to be very busy and pretty resentful. I've come to the conclusion that it really boils down to our innate natures, not some deliberate, insensitive plan that manages to get one person to shoulder all the responsibility. And it's not even the Men are From Mars, Women are From Venus syndrome. This is not just a male/female thing. I've seen it happen at work, on school projects and on various committees. Some people roll up their sleeves and tackle a job immediately and others kick off their shoes, settle down and put them off. You know the Nike slogan "Just Do It?" It really works. Don't think about whether you want to do it. Don't think about whether you're the one that should be doing it. Don't think of doing it later or getting someone else to do it. Just do it yourself and do it now.
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Continued on page 20
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Continued from page 14 What a great feeling to cross something off your list - especially if it's a chore you were reluctant to tackle. Like exercising in the morning, making those annoying, bureaucratic phone calls, scheduling (and keeping), doctor's appointments. You know what they are. Everyone's got a list. So just do it. Now! After that very long introduction I have something to confess. I am a DIN (the first kind), in almost every way - except when it comes to entertaining. There unfortunately I am a DIL and I'm as bad as the rest of them. Say I suddenly have the urge to have some company or I've met someone I haven't seen for a while and think to myself, "I really should have them over." Instead of picking up the phone
20
right then and there, which would be my normal behavior, something stops me. Or I'll decide to invite a few couples over and actually call the first person and then get stuck and not call the next one on my list. I can't explain what it is. It's like an invisible wall that blocks me. Sometimes I'll have every intention of having a group over for Shabbos lunch. I'll invite the first couple impulsively with a few weeks notice and tell them to save the date only to find myself several days before that "date" without having asked another soul, (let alone shopped and cooked). When that happens I panic and cram, trying to get a group together, which is not so simple a couple of days before the day. I have to assure my guests that they are not "fill ins" or second choices, just that it was a spur of the moment kind of
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Continued on page 34
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Epicurean Excursions With Rachel:
CHEF AVNER GUZMAN By: Rachel Rosenberg
I
am on occasion, a fan of entertaining at home instead of going out. In fact, I know I annoy my brother-in-law in particular when we are out and the chef will present a particularly exotic dish and I’ll say “I can make that.” I was recently fortunate to be one of a select few invited to an elegant food and wine tasting dinner at a gracious host’s home. The food was prepared by the hopefully soon to be recognized in New York, French Chef Avner Guzman of L’Atelier Deli in Paris. Chef Guzman excels at preparing unique epicurean dishes with flavors that literally make you cry with pleasure. His presentation is so perfect that you almost don’t want to ruin the plate by taking a bite. One of the keys to a successful dinner at your home is the table setting. Our host had dimmed all the lights and the table was set with floating candles. Each place setting had a square metallic charger with a folded dove grey napkin in the center on which sat the pre-printed menu for the evening. Before the meal began, we whet our appetites with a glass of a champagne and an amuse bouche served on a white spoon. Each spoon held a perfectly popped caramelized popcorn kernel with a dot each of mango and raspberry sauce. I was starving after this tiny bite but my fellow diners told me to have patience as they had previously dined with Chef Guzman in Paris and knew this was the beginning of a long and incredible journey. The first course was salmon gravlax topped with finely ground lime and small cubes of mango. While most gravlax is cured for days or a minimum of 24 hours, Chef Guzman’s salmon was only marinated for a few hours. The lime infused salmon melted in my mouth. The second course was a lightly breaded deepfried egg in a bowl of tomato tartar. One fork tip into the egg and the yolk oozed out. I have to say
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it, yes I can make that. For me this is a dish best served for a dinner of six or fewer people as each egg should be served piping hot. The next course is one I have never attempted and cannot be replicated by most. It was a medley of chicken livers with foie gras. On one side of the plate sat a small piece of chicken liver that had been stuffed into a marrow bone. This was my favorite. I smeared the liver onto a very thin cracker and regretted eating it too quickly as every bite was exquisite. Alongside the marrow bone was a creamy piece of liver covered in a raspberry coulis sauce. I could have eaten it for dessert as a liver ice cream. This plate was decorated with small pieces of strawberries, blueberries and a small pile of a thick salt. At this point, my hunger was finally staved but the meal had just begun for Chef Guzman. He next delighted us with edible paper made of black pepper served with a syringe filled with spicy port. This wasn’t so much a course but an “interlude du chef” or an experiment from the chef as he called it. It was certainly the best tasting paper I had ever eaten. This was followed by the Chef ’s famous “Crying Tiger.” The Crying Tiger is a hangar steak with a side of basmati rice served with a Thailandese sauce with scallions. Before we dug in, the Chef explained that when the tiger ate this dish, he cried with pleasure. I can sympathize with the tiger. This hangar steak was so soft and savory that I am still trying to figure out how I get myself some more. The next course was a veal confit served with a side of truffle smashed potatoes. This one was so good I had to ask the Chef if I could have some extra truffles to take home. He obliged. The main course was a Cote Du Boeuf, or prime rib that was sous vide by our host himself. It was sliced and served with the bone. You might be thinking that by this course we were full, but everyone managed to polish their plates. Before dessert we were each served a small shot glass of rum with a lime wedge sprinkled with red pepper flakes. This was a great contrast to the sweet finale of a dessert festival of macaron, profiterole, meringue, lemon curd and red berries parfait. Chef Guzman outdid himself and wowed us all. I look forward to hearing a lot more from him, as should all of you. Rachel Rosenberg, a practicing attorney and name partner at Rosenberg and Steinmetz PC, is known amongst friends and family as an accomplished chef and daring foodie with a critical eye and discerning palate. She lives in Woodmere with her husband and three sons.
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Kingdom Furniture 1371 39th Street, Brooklyn, N.Y. 11218 - Tel. 718.435.5444 Open Daily 11-7, Wed 11-8, Closed Fri Continued from page 20 thing. And when I finally do manage to get a group together, albeit it sometimes a motley crew, you would think that I would don the apron and get to work. Wrong. Still, I procrastinate. That invisible wall stops me once again and instead of cooking over a few nights I wait and wait until I have to pull an all-nighter to get things done in true DIL form. It's not even that I don't like to entertain. I love having company over - family as well as friends. I love serving good food, watching people interact and seeing them enjoy themselves. And I am a calm, easy-going hostess. Once they arrive I enjoy myself and don't sweat the small stuff. There's just something about the pre-entertaining that puts me off time and time
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again and I don't understand why. This month we dedicate our issue to Entertaining. Yikes! With the holidays just weeks away we all have entertaining on our minds and this is the perfect place to start. Our pages are filled with impeccable sources for beautiful linens, dishes and table-top accessories, delicious recipes, superior grocery selections and plenty of tips and tidbits. You'll find everything you need here to make this year's entertaining both easy and exciting. Maybe this year I will try to take my own advice and start working on it now. Yes, I'll just do it now. Or maybe very soon . . . A happy and healthy and sweet New Year to all!
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From Soup to Nuts: Tha t 's
S
Ente r t a i nme nt !
usie Fishbein reveals the There secret is of nothing how to belike a re-being successful staring hostess at in laxed, a bakery, in Kosher byfull Design Entertainsmade counters of freshly (Artscsroll). delights, trays full of breads Yom Tov andWhether bagels, for cookies and other company or a special occasion treats, and deciding what to gathering you can serve a meal buy. that your guests will never forSmall, family-run Jewish get using fabulous recipes and imaginative ideasonce that are bakeries that laylus-at the cious enough for every day. Such as: heartyet simple of close-knit urban
neighborhoods all over TAI BEEF IN CUCUMBER CUPS America have fallen victim to the demiseYield: of the 10-12oldservings. Marinade: school bakers, shifting • demographics 1-inch piece of and fresh ginger, peeled,realities. thinly slicedBut economic • Stanley 3/4 cupGinsberg reduced sodium soy sauce and Norman Berg seek to • 3/4 cup water keep the memories of these Jewish bakeries • 2 T light brown sugar with their or new book, Inside the Jewish • alive 1 tsp roasted toasted Bakery: Recipes and Memories from the sesame oil Ages broil of Jewish Baking (Camino • Golden 1 lb. London Dressing: Books). More than a collection of recipes, • Inside Juice of 2 limes the Jewish Bakery chronicles the • history 1 1/2 T and roastedtraditions—as or toasted well as the sesame oil distinctive baked goods—of Ashkenazi Jewry • 1/2 jalapeno pepper, in seeds Eastern Europe discarded, cut and into its immigration to America. Utilizing a vast matchsticks then minced array of sources, the have crafted an engaging “edible • authors 2 T water • history.” 3 T rice vinegar • • • • • • • •
1 clove garlic, minced 1 1/2 T soy sauce KAMISHBROYT 2 pinches cayenne pepper (Jewish Biscotti) 2 T olive oil Makes two to three dozen slices Salad: 2-3 large English hothouse cucumbers, seedless 2handful 3/4 cups pastry or all-purpose flour of baby sprouts 12 cup less 1 Tbs. granulated sugar red radishes, unpeeled, sliced into matchsticks black sesame 1/8 tsp. tableseeds salt 1. Mix thebaking sliced ginger, soy sauce, water, light brown 3/4 tsp. powder and one teaspoon oil inor a bowl. Cut 1 sugar cup chopped pecans,sesame almonds walnuts the London broil into four large chunks. Add 2/3 cup beaten egg these chunks to the soy sauce marinade. Let it 1/2 cup unsalted melted marinate 2-3 hoursbutter, or overnight. 1 tsp. 2. Placevanilla the limeextract juice, 1 1/2 T sesame oil, jalapeno pepper, water, rice vinegar, garlic, soy sauce and
90 50
cayenne in a medium bowl and whisk. 3. Remove meat from marinade. Dry it off with a 1. Preheat oven to paper towel; the marinade will your burn otherwise. Heat a frying 350° pan over heat Add two F.,medium with your baking tablespoons of surface olive oil. in Sear meat and cook thethe middle. through, about 9-10 per side. 2. minutes Combine the Remove flour, from pan. Slice meat into thin, matchstick strips. sugar, salt and baking 4. Cut the ends off the cucumbers. Peel the ends and powder a mixing and chop into 1/4 inch piecesinand mix withbowl the meat, whisk Cut by the hand until into well1 sprouts and radishes. cucumber 2 toscoop 3 minutes. inch pieces. To blended, create the wells out pulpAdd and some flesh withchopped a melon baller a 1/4continue teaspoon nutsorand measuring spoon. Leave base on the bottom. mixing fora another minute. Loosely stuff the meat mixture into each well. It 3. Add the eggs, melted is okay if extra meat falls onto the plate or over the butter and vanilla extract, sides of the cucumber well. thendressing. mix with a large 5. Drizzle with the Garnish withspoon black yourextra hands until the dough sesame seeds. or Drizzle dressing around the is smooth plate. and flexible.
4. On a parchment-lined sheet pan, form the dough PORCINI into a loaf about 4 in. SOUP wide and 2 in. CELERY Bake for 40 to 45 minutes, until Yield: 6-8 servings the dough is set and light brown. • 1 large celery root • 5. 1 TReduce olive oil the oven heat to 300° F. Remove • the 1loaf T margarine from the oven and immediately slice it • to desired 2 cloves garlic, sliced thickness. • 6. 1 onion, thinly Arrange thesliced slices on the parchment and • return 8 fresh mushrooms, caps and stems to porcini the oven until browned andsliced, dry, or 1/2 cup dried porcini, soaked in hot water, about 40 minutes. Remove to a rack and let drained and chopped cool. When cooled, dip the ends into melted • 3 sprigs fresh thyme if desired. Greatstock with coffee or tea. • chocolate, 5 cups chicken or vegetable •
1/2 cup soy milk 1. Peel the celeryKICHELACH root and cut into small cubes. 2. Place the oil and margarine in a large pot over a medium-low Addminimalist’s the celery rootdelight— and garlic. Kichelach areheat. a food Cook for 8 minutes. Add the onion slices. light, airy morsels of crunch that were eaten Stir as they soften and try not to let them get too like brown, cookies5-7orminutes. salty snacks. Wherever Eastern Add the mushrooms and European Jews settled, kichelach became cook for 8 minutes longer, until soft, fragrant anda mainstay nosh—the brownish in color. perfect accompaniment to 3. Add the leaves from a piece of herring orthe a sprigs glass ofofthyme. sweetDiscard wine, the stems. schnapps, tea or coffee—a delightful change 4. Add the stock and simmer for 20they’re minutes. Add the from the ordinary. Today, almost soy milk and heat through. impossible to find, but their memory lives on. 5. Using an immersion blender right in the pot puree until smooth.
JANUARY 2015, Esra | EsraMagazineOnline.com FALL 2017, Esra | EsraMagazineOnline.com
Continued on page 51
Continued from page 50
ROASTED GARLIC CHICKEN STUFFED WITH DRIED FRUIT AND NUTS • • • • • • • • • • •
Yield: 4 servings 1 head garlic extra virgin olive oil fresh ground black pepper 10-12 dried apricots 5 dried Mission figs 1/2 cup shelled, raw pistachio nuts, unsalted and not roasted 1 whole chicken (3-5 lb), or pullet, washed and patted dry 1/2 orange, unpeeled and sliced 2 sprigs fresh rosemary kitchen twine 3 T margarine, melted 1. Preheat oven to 375. 2. Holding the head of garlic on its side, cut the top 1-2 inches off the top to expose the cloves. Place the head in the center of a square of foil, on a small baking pan. Drizzle with olive oil and season with salt and pepper. Close the foil packet. Roast for 45 minutes –1 hour. 3. Meanwhile in a food processor fitted with a metal blade, chop the apricots, dried figs and pistachios into very small pieces. 4. With your finger, loosen the skin of the chicken going under the breasts, thighs and legs. 5. Massage the fruit mixture under the skin, getting it into the cavities where the skin was loosened. 6. Stuff the orange slices and the rosemary into the cavity of the chicken. Tie the legs closed with kitchen twine. Place the chicken on a rack in a roasting pan. try not to let too much of the fruit and nuts drip out into the pan. They will burn. 7. When the garlic is soft and carmelized, remove it from the oven and squeeze the roasted garlic out of the skin. Rub it all over the outside of the chicken. 8. Drizzle the margarine over the top of the chicken, letting it run down the sides. 9. Bake uncovered for 1 1/2 hours, basting 2 to 3 times with the pan juices.
CHOCOLATE PEANUT BUTTER DIAMONDS • • • • • •
Yield: 36-40 diamonds 1 cup (2 sticks), margarine or butter 4 cups confectioner's sugar 1 (18 oz) jar reduced fat creamy peanut butter 1 1/2 cups graham cracker crumbs 1 cup (2 sticks), margarine or butter 6 oz. chocolate chips (about 1 1/4 cups) 1. Line a jelly roll pan with parchment paper. Set
aside. 2. In a medium sauce pan over low heat melt the margarine or butter. Remove from heat and add the sugar, peanut butter and graham cracker crumbs. Stir to combine. 3. Spread into prepared pan. Place a piece of waxed paper or parchment paper over the peanut butter and use a kid sized rolling pin or your palm to pat evenly into the pan. 4. In a small saucepan over low heat, melt the margarine and chocolate chips. Stir to combine. Pour over the peanut butter layer. Tilt the pan to spread the chocolate into a thin layer that evenly coats the peanut butter. Try not to manipulate the chocolate too much. Refrigerate 1/2 hour. 5. Cut into diamond shapes. If your jelly roll pan sides are in the way, use the parchment paper to slide the whole cake out of the pan onto a flat surface to cut on. 6. Hold the long side of the cake in front of you. Using a warm knife make horizontal cut lines every 1 inch. Starting at the bottom left corner make diagonal cuts every 1 1/2 inches to form diamond shapes.
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L.E.
I’m flawless as all woman are. This is a question that should be addressed to the men. B.B.
We Now Do Laser Hair who I have become, so pleaseRemoval don’t try to For Men Only! &I likeWinter D.W.
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GRIN AND BARE IT How has your entertaining style changed over the years?
We all come to our marriages with flaws. What’s one flawso that of Iyours yourelaxed would A little less dramatic can be more whennot my company arrives. B.W. change? Nowthe that best we've person downsized, don'tmy havehusband. a large dining I felt toand askwewas In room table, I tend to just have one or two couples over at a time. his opinion, I shouldn’t change my unrelenting B.C. desire for constant unwavering perfection in those love.and less tense. D.R. MoreIformal B.D. Less andhave less and less. I don’t any flaws. I’m perfect, lol. TheE.W. one flaw I won’t change is being early and never I'd say it went from entertaining to not entertaining. Five kids in being late clocks fifteen minutes seven years kind- ofhaving does thatmy to a person. E.S. ahead of real time. C.B. From formal four course meals to casual two or three course
meals. L.M. Starting a sentence and not finishing; keeps people engaged, waiting for the end of one of I'm not trying to impress. Easy is better than complicated. Enmy countless B.D. tertaining is more stories. for being with old friends, not making new S.F.
ones.
I am exacting (lol).
B.K.
With the Jewish palette having expanded and our exposure to diverse cultural experiences, there have been great opportunities Expecting everyone to be on time. D.H. to go from sit down, matched dinnerware and formal dinner to eclectic, fun, food and experiences. Good old corn on the cob on a
I like things clean and neat. At the beginning of my marriage I’m sure I made my spouse (and kids) crazy but I have definitely calmed down. Still I would not change that “flaw” for anything. R.D.
Simply Gorgeous
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skewer works, pulledlike brisketrunning sliders, elegant but funship, food opportuall, but I still a tight being nities, with coordinating dinnerware instead of fancy – and responsible, having high standards, andchina getting not to mention pretty, durable disposables!!! I love to entertain and it all done quickly! M.S. make it different every time! L.M.W.
When I read something unjust I make writehasatoletter to Ever since I started working, everything be in one pot. no moreWhen than twoI steps. I forgo baking and buy the with editor. seeAlso, something can be instead. D.H. improved, I write a letter to the company. When something is beyond inappropriate I will write I now make a lot more salads and fish, and much less meat and a comment review. husband heavy side dishesor than I used toMy during my earlierwould marriedrather years. I did nothing and kept quiet. He says “your T.B. letter won’t change a thing”. which isn’t true. I I no longer think about andresults plan elaborate for have had marvelous with Shabbat some meals of my company way in advance. Mid-week, and sometimes even later, if “reviews”, “letters”, “comments”, etc. I simply I'm in the mood, I'll see if a couple of friends or family members cannot in the of stupidity. are aroundbe andquiet invite them withface the proviso that it will be aS.W. casual
meal. In the end I may stay up half the night cooking up a storm but one frenzied night, not weeks of planning. R.D. Mythat's persistence! D.S. Now that it's mainly adults, Iand focusdetail more onoriented presentationand and I’m overly organized the whole visual effect. And that's a lot more fun to play around my husband is certainly not. I shudder to think with. E.M.
what our lives would look like if I didn’t organize everything for the two Wow – now I never entertain. I only haveofmyus! kids every second Friday night – Kabbalat Shabbat! I used to love having people T.B.
around my Shabbat table and on Sundays for brunch. I would use my best china and silver but now I don't have the energy or motiI’m flawless!! C.I. vation. I'm happy to meet friends and family at a nice restaurant or for coffee. O.R.
All of them.
B.G.
I cut out the starches almost completely. Occasionally I'll make aThough potato kugel never a sweet noodlebe one. I also don't- make notbutreal life, if Iorcould flawless that a chulent any more, which years ago would have been unheard of. would be great. E.M. A.M.
Persistence I was going toand say I determination. pretty much do the same thing I've B.K. always done but I just realized that I did make a nice change in the last couple of years. an appetizer followed by a salad I set up Telling the Instead truth. ofOften undiplomatically.... an elaborate and fun salad bar. Guests take a salad bowl and fill it E.W. up with vegetables and toppings and dressings of their choice. It's a real hit. T.A.R. I’m not so good at making plattentortes, and can’t to stop complaining about that.I.M.Is From seem incompetent to competent!
Continued 110 It's been a journey. Started off not being muchon of apage cook and my meals were uninspired. Graduated to a stage where entertaining was a big focus – lots of pressure and hard work. Then I rebelled and stopped entertaining altogether. Now, married over thirty years I have company when I feel like it in a more casual setting but with good, sometimes even interesting dishes. Quality time, Source for One a Kind Pieces quality people, qualityof food. Very enjoyable. M.U.
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ALTERATIONS/DRESSMAKER Simply Gorgeous.........................64 BRIDAL NEEDS Bridal Direct.................................41 Bridal Dresser..............................61 Bridal Elegance...........................22 Chanie Greenzweig Headpieces...42 Custom Bridal..............................25 Emerly's Bridal.............................49 Expressions.................................74 Exquisite Gowns..........................63 Finds & Co...................................31 Julie's Quality Couture.................53 Kleinfeld.......................................35 Lew Imports.................................10 Pessy Blum's Bridal Salon...........31 Pessy Miller.................................57 Sarelli.............................................4 Simply Gorgeous.........................64 Teal Couture................................52 Tip Top Bride...............................11 Trace of Lace...............................49 Tznius Princess...........................20 CATERERS/CATERING HALLS Batya's Kitchen..............................3 Masores Simcha Hall...................37 CHILDREN'S AND PRE-TEEN CLOTHING The Boys Club.............................67 Elegant Child...............................55 Judy's Nook ................................49 Layette 4 Less.............................36 Le Bambini...................................62 Little Women................................31 Peanuts Baby+Child....................24 Star Spangled Carousel..............66 Teen Boutique.............................16 That's My Boy..............................73 Tuesday's Child...........................12 EDIBLES/WINE Ave J Fish....................................44 Barkan Classic...Inside Back Cover Batya's Kitchen..............................3 Gourmet Glatt Supermarket..........7
FLOORING/TILE Boro Rug.....................................45 Direct Line Carpet........................13 Elegante Rugs.............................33 FLORISTS Flower Expressions.....................43 FURNITURE Eisenberger's Furniture...............44 Kingdom Furniture.......................34 Loeffler...........................................9 Regal Furniture............................32 Renaissance Custom Interiors.....19 S & S Furniture Outlet.................29 Sofas 'n More..............................17 Unique Elegant Seating...............54 FURNITURE REPAIR/REFINISHING Expert Furniture Repair...............36 HOME ACCESSORIES/GIFTS Continental Tablesetting..............42 Eastside China............................47 The Peppermill............................56 Royalty Tableware.......................44 Surrey Lane.................................40 HOME DECOR Exclusive Doors...........................58 Friedman Decorators...................58 Home & Stone.............................47 INVITATIONS/CALLIGRAPHY Ad Art...........................................43 JEWELRY All That Glitters............................54 Allegra Fine Jewelry....................61 Aqua Jewels................................23 Chanie Greenzweig.....................42 Exclusive Creations.......................5 Goldmine Jewelers......................39 Kaufman's Jewelry......................71 Molly's..........................................46 Onyx............................................66 Ultimatime....................................62 JUDAICA Shaimos L'Gnizah.......................36
EDUCATION Machon L'Parnasa.......................38 Photography Classes..................71
LIGHTING Bibi Lighting.................................18 Rainbow Lighting.........................59 Renaissance Custom Interiors.....19
EYEGLASSES Optique Elegance........................69
LINEN/TOWELS Elegant Linen...............................21
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Feathers & Lace..........................28 MATERNITY CLOTHING Future Mom.................................70 Hindy's Maternity.........................60 Upscale Maternity........................52 MENS CLOTHING & ACCESSORIES Shirts Plus...................................51 PHOTOGRAPHY CLASSES Devorie Zutler..............................71 STERLING SILVER E. B. Estate Sterling....................71 TABLECLOTHS Gitta Steinmetz............................14 WEIGHT CONTROL Chaya Stern--Nutrition Spot........60 WIGS Estee Wigs..................................65 Joseph & Co................................57 Pery Wigs....................................27 WOMEN'S ACCESSORIES/HOSIERY Bersel..........................................61 Head to Toe.................................44 Legaacy.......................................46 Onyx............................................66 Per Se Shoe Boutique.................30 The Shell Station.........................70 Tip Toes.......................................52 Tip Top Bride...............................11 Upper Class Hats........................13 WOMEN'S APPAREL A Touch of Class.........................15 Celuette.......................................23 Couture off the Rack.Inside Front Cover Elegance......................................55 Expressions.................................74 Exquisite Gowns.........................63 Finds & Co...................................31 Furs by Kurt.................................68 It's You/Lynda's............................25 Julie's Quality Couture.................53 K Squared....................................48 Lew Imports.................................10 Mylo on Second...........................13 Pink Label by Rachel Kairy.Back Cover The Shell Station.........................70 Teen Boutique.............................16 Ultra Chic.......................................6 Unique Boutique..........................28
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