moments at memories for a lifetime Exclusively catered by Kahn s Catering kahnscatering.com/weddings (317) Updated April 2018

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1 moments at memories for a lifetime Updated April 2018 Exclusively catered by Kahn s Catering kahnscatering.com/weddings (317)

2 JULI, BRIDE It turned out to be the perfect wedding. The setting was beautiful. Everything turned out so well. I couldn't have asked for more. We received nothing but praise about the food and your staff. The food was delicious (I wish I got to eat more), the presentation was beautiful, and the service was fantastic. You were a pleasure to work with. BRANDON, GROOM Your Wedding Everything was perfect. Was just talking to the neighbor and he said repeatedly what many people have said they would not have changed anything. The venue was beautiful and the staff was attentive. RANDY, FATHER OF THE BRIDE Nate Crouch Photography

3 Just a note to say thank you for the amazing assistance, guidance and attention to detail you provided for Marc and Carrie s wedding weekend. You guys are the leaders in our industry! JEANNE, WEDDING PLANNER The entire wedding was fantastic. The food was awesome, as I expected and everyone commented on it. The service was fantastic, couldn t have asked for anything more. ALEX, BRIDE Our Promise Thank you for considering Montage and Kahn s Catering for what is about to be one of the most extraordinary days of your life. Your wedding can be all that you ve envisioned, I promise. For twenty years Kahn s Catering has been a part of the Indianapolis community and during this time I ve had the privilege to meet with many engaged couples who have entrusted us with their special day. Each couple has dreamed about what they want their wedding day to be. When we meet to plan their wedding and reception, they bring with them ideas, photos, hopes and visions. It s our job to listen, understand, and find a way to help create an event that is the perfect celebration of their own personal style. We do this every day, and our team has countless years of experience. We know that planning any event, let alone your wedding, can be overwhelming. So allow us to guide and assist you through the planning process, from designing delicious menus, to personalizing all the details, and ultimately delivering a seamless and perfect wedding reception for you and your loved ones. As your full-service venue we promise you three things: great food, great service and a beautiful waterside venue. We believe that all we do should be worth it in your eyes, and that after the thank you cards have been sent, and the photos from your reception assembled, you will reflect on the moments and know that choosing Montage and entrusting Kahn s Catering was the right choice for you. Sincerely, Joe Joe Husar Owner

4 Pg. 5 Montage Venue Rental Review Selection Pg. Your most cherished day demands fine food and service that is expertly delivered. Choose a package and let your Event Specialist help you design a custom menu from our full list of options. The following pages detail the components of each package, includes a sample menu, and budget proposal for varying guest counts. Every Montage Package Includes: Four Hour Open Bar Cocktail hour with Hors d oeuvres Meal Service Custom Butter Cream Wedding Cake 6 PACKAGE 1 $67 per person food & beverage Pg. 7 PACKAGE 2 $74 per person food & beverage Pg. 8 Pg. 9 Pg. 10 Pg. 11 PACKAGE 3 $85 per person food & beverage PACKAGE 4 $95 per person food & beverage PACKAGE 5 $109 per person food & beverage PACKAGE 6 $118 per person food & beverage Pg. 12 BUFFET OR STATIONS $96 per person food & beverage Package prices are subject to a 25% service charge and 9% food sales tax. Montage is exclusively catered by Pg. 13 How To Compare Venues & FAQs All Packages Include... A Custom Wedding Cake!

5 Rental Review Every Montage venue rental includes: Event specialist Standard black or white linen Dance floor Private parking Banquet tables Table mirrors, lamps and votives Banquet chairs Setup & teardown Champagne & Chardonnay Rooms Pricing is for individual rooms, unless specified otherwise. Rental Catering Min. Monday - Thursday $500 $2,000 Friday & Sunday (11a-4p) $500 $2,000 Friday & Sunday (6p-11p) $500 $3,000 Saturday Trio Only Champagne & Chardonnay $500 $5,000 Room Pairing Friday & Sunday (11a-4p) Cabernet Room Catering Rental Min. Monday - Thursday (11a-4p) $400 $2,000 Monday - Thursday (6p-11p) $400 $3,000 Friday & Sunday (11a-4p) $500 $2,000 Friday & Sunday (6p-11p) $750 $7,000 Saturday (11a-4p) $750 $7,000 Saturday (6p-11p) Trio Only Riesling Room Catering Rental Min. Monday - Thursday (11a-4p) $500 $2,000 Friday & Sunday (11a-4p) $500 $2,000 Friday & Sunday (6p-11p) $500 $5,000 Saturday $750 $6,000 The Trio Combination of Cabernet, Chardonnay, and Champagne Rooms. Catering Rental Min. Friday & Sunday $750 $8,500 Saturday $1,500 $10,000 Full Facility Includes ceremony space and wedding suites. Catering Rental Min. Monday - Thursday $750 $8,500 Friday & Sunday $750 $10,000 Saturday $1,500 $12,000 Ceremony Gardens Includes 200 white resin ceremony chairs. Rental Friday, Saturday & Sunday $500 Add Wedding Suites to Trio Rental $1,000 page 5

6 Sample Menu PACKAGE ONE *Minimum 25 guests. $67 per person food & beverage plus service charge & tax Stationary Hors d oeuvres Display Crudités of Vegetables Display: Baby carrots, cauliflower florets, broccoli florets, squash, zucchini, snow peas, julienne bell peppers, asparagus, grape tomatoes and sliced cucumbers with choice of spinach or artichoke parmesan dip jessica strickland photography Fruit Display: Fresh cantaloupe, grapes, berries, pineapple, orange, kiwi, and strawberry grand marnier dip First Course Quartered hearts of romaine, grape tomatoes, basil garlic crostini, shaved parmesan, caesar dressing Assorted breads and lemon rosemary flatbread with french butter balls and sun dried tomato butter Four Hour Vineyard Bar Package One Hour of 2 Stationary Hors d oeuvres 3 Course Meal (Chicken entrée) includes custom butter cream wedding cake Second Course Chicken saltimbocca, prosciutto, fontina cheese, sage cream sauce Garlic white cheddar & chipotle mashed potatoes Asparagus, red & yellow bell peppers Third Course Vanilla cake, raspberry coulis, vanilla buttercream filling House blend and decaffeinated coffee Food & Beverage Linens & Napkins* 25% Service Charge 9% F&B Sales Tax 7% Sales Tax Est Total What should I budget? 50 Guests 125 Guests 200 Guests $3,350 $500 $ $301 $35 $5,149 $8,375 $1,250 $2, $ $87.50 $12,873 $13,400 $2,000 $3,850 $1,206 $140 $20,596 *Estimate based on exclusive $10 per person linen package. Package includes guest table linens, chair cover and sash, colored poly napkin, escort card and gift table linens. Service charge and 7% sales tax apply to linen rentals. Estimated total does not include room rental. page 6

7 jessica strickland photography PACKAGE TWO *Minimum 25 guests. $74 per person food & beverage plus service charge & tax Sample Menu Butler Passed Hors d oeuvres Shrimp cocktail shooter, kahn s signature cocktail sauce BLT cherry tomato Fingerling potatoes, alouette herb cheese, smoked bacon Four Hour Vineyard Bar Package One Hour of 3 Butler Passed Hors d oeuvres 3 Course Meal (Chicken entrée) includes custom butter cream wedding cake Food & Beverage Linens & Napkins* 25% Service Charge 9% F&B Sales Tax 7% Sales Tax Est Total What should I budget? 50 Guests 125 Guests 200 Guests $3,700 $500 $1,050 $333 $35 $5,618 $9,250 $1,250 $2,625 $ $140 $14,045 $14,800 $2,000 $4,200 $1,332 $140 $22,472 *Estimate based on exclusive $10 per person linen package. Package includes guest table linens, chair cover and sash, colored poly napkin, escort card and gift table linens. Service charge and 7% sales tax apply to linen rentals. Estimated total does not include room rental. First Course Summer greens, avocado, red onion, oven roasted tomatoes, parmesan crisp, champagne vinaigrette Assorted breads and lemon rosemary flatbread with french butter balls and sun dried tomato butter Second Course Mushroom & boursin stuffed breast of chicken, herb cream sauce Roasted sweet baby golden potatoes, fresh thyme butter Stem-on honey glazed marble carrots Third Course Almond cake, amaretto buttercream filling House blend and decaffeinated coffee page 7

8 Sample Menu PACKAGE THREE *Minimum 25 guests. $85 per person food & beverage plus service charge & tax Butler Passed Hors d oeuvres Avocado deviled eggs, smoked paprika, micro herb kevin swan photography Filet of beef, scallions, gorgonzola garlic mousse rosettes, mini toast Shrimp cocktail shooter, kahn s signature cocktail sauce Fingerling potatoes, alouette herb cheese, smoked bacon Crab cakes, creole remoulade sauce Brie, dried pineapple & caramelized onion quesadillas First Course Mixed field greens, blue cheese, ginger spiced almonds, raspberries, raspberry vinaigrette dressing Assorted dinner rolls and lemon rosemary flatbread with french butter balls and sun dried tomato butter Second Course Garlic & herb marinated breast of chicken, lemon butter sauce, citrus basil relish Four Hour Kahn s Bar Package One Hour of 6 Butler Passed Hors d oeuvres Prosecco Toast 3 Course Meal (Chicken entrée) includes custom butter cream wedding cake What should I budget? 50 Guests 125 Guests 200 Guests Brie & fennel dauphinoise potatoes Haricot vert, stem on-carrots Third Course Almond cake, almond cream filling, apricot buttercream filling Food & Beverage Linens & Napkins* 25% Service Charge 9% F&B Sales Tax 7% Sales Tax Est Total $4,250 $500 $1, $ $35 $6,355 $10,625 $1,250 $2, $ $87.50 $15,888 $17,000 $2,000 $4,750 $1,530 $140 $25,420 House blend and decaffeinated coffee *Estimate based on exclusive $10 per person linen package. Package includes guest table linens, chair cover and sash, colored poly napkin, escort card and gift table linens. Service charge and 7% sales tax apply to linen rentals. Estimated total does not include room rental. page 8

9 jessica strickland photography PACKAGE FOUR *Minimum 25 guests. $95 per person food & beverage plus service charge & tax Sample Menu Butler Passed Hors d oeuvres Eggplant cannelloni, boursin, pine nuts, red pepper basil relish Prosciutto wrapped asparagus, lemon oil Shrimp cocktail shooter, kahn s signature cocktail sauce Fingerling potatoes, alouette herb cheese, smoked bacon Wild mushroom phyllo satchels Four Hour Kahn s Bar Package One Hour of 6 Butler Passed Hors d oeuvres Prosecco Toast 3 Course Meal (Beef entrée) includes custom butter cream wedding cake Food & Beverage Linens & Napkins* 25% Service Charge 9% F&B Sales Tax 7% Sales Tax Est Total What should I budget? 50 Guests 125 Guests 200 Guests $4,750 $500 $1, $ $35 $7,025 $11,875 $1,250 $3, $1, $87.50 $17,563 $19,000 $2,000 $5,250 $1,710 $140 $28,100 Moroccan chicken satay, ginger mango chutney First Course Kahn s salad, candied almonds, onion confit, tomatoes, roasted red pepper vinaigrette Second Course Kahn s pepper spiced filet of beef, peppercorn demi-glace Roasted garlic mashed potatoes Stem-on carrots, asparagus tips, julienne bell pepper Third Course Chocolate cake, nutella cream, hazelnut buttercream filling House blend and decaffeinated coffee *Estimate based on exclusive $10 per person linen package. Package includes guest table linens, chair cover and sash, colored poly napkin, escort card and gift table linens. Service charge and 7% sales tax apply to linen rentals. Estimated total does not include room rental. page 9

10 Sample Menu PACKAGE FIVE *Minimum 25 guests. $109 per person food & beverage plus service charge & tax Butler Passed Hors d oeuvres Golden beets, pistachio goat cheese mousse, citrus cranberry jam, crostini Prosciutto wrapped asparagus, lemon oil Tuna tar tare spoons, cilantro avocado crème, crispy rice paper Jumbo lump crab imperial tart, smoked paprika Portabella risotto aroncini, smoked tomato chutney Rosemary and garlic marinated lamb chops, chipotle adobo sauce Amuse Bouche White and green asparagus soup, crispy prosciutto First Course Field Greens, hazelnut crusted goat cheese, sweet pickled golden beets, orange segments, dijon mustard vinaigrette Assorted breads and lemon rosemary flatbread with french butter balls and sun dried tomato butter Second Course Porcini crusted filet of beef, pink peppercorn demi-glace Stuffed breast of chicken, basil-roasted tomatoes, spinach, marsala demi-glace Gruyere & leek potato gratin Asparagus, pine nuts, sundried tomato butter Third Course Chocolate cake, pistachio buttercream, dark chocolate ganache, pistachios House blend and decaffeinated coffee Four Hour Connoisseur Club Bar Package One Hour of 6 Butler Passed Hors d oeuvres Prosecco Toast 4 Course Meal (Duo beef & chicken entrée) House Wine Service with Dinner includes custom butter cream wedding cake Food & Beverage Linens & Napkins* 25% Service Charge 9% F&B Sales Tax 7% Sales Tax Est Total What should I budget? 50 Guests 125 Guests 200 Guests $5,450 $500 $1, $ $35 $7,963 $13,625 $1,250 $3, $1, $87.50 $19,908 $21,800 $2,000 $5,950 $1,962 $140 $31,852 *Estimate based on exclusive $10 per person linen package. Package includes guest table linens, chair cover and sash, colored poly napkin, escort card and gift table linens. Service charge and 7% sales tax apply to linen rentals. Estimated total does not include room rental. page 12

11 PACKAGE SIX *Minimum 25 guests. $118 per person food & beverage plus service charge & tax Sample Menu kevin swan photography Four Hour Connoisseur Club Bar Package One Hour of 6 Butler Passed Hors d oeuvres Premium Toast 4 Course Meal (Duo beef & chicken entrée) Premium Tier 2 Wine Service with Dinner includes custom butter cream wedding cake Food & Beverage Linens & Napkins* 25% F&B Sales Tax 7% Sales Tax Est Total What should I budget? 50 Guests 125 Guests 200 Guests $5,900 $500 $1,600 $531 $35 $8,566 $14,750 $1,250 $4,000 $1, $87.50 $21,415 $23,600 $2,000 $6,400 $2,124 $140 $34,264 Butler Passed Hors d oeuvres Strawberry goat cheese bruschetta with basil balsamic reduction Beef carpaccio crostini with crispy capers, truffled honey, arugula Blackened tuna nigiri, wasabi aioli, tobiko Apricot brie strudel, candied ginger, apple compote Confit duck wellington, sweet cherry bordelaise Lobster claw, vanilla bean butter Amuse Bouche Tuna tar tare, wasabiko, avocado mousse, micro cilantro, lotus wonton cup First Course Micro greens, goat cheese mousse, baby beets, orange segments, candied pistachios, basil blood orange vinaigrette Assorted breads and lemon rosemary flatbread with french butter balls and sun dried tomato butter Second Course Garlic and fresh herb crusted filet of beef, sherry wine demi-glace Bronzed chilean sea bass, fennel vermouth butter sauce Green pea & spinach, parmesan risotto Stem-on carrots, asparagus tips, julienne bell pepper Third Course Almond cake, blackberries, goat cheese buttercream filling House blend and decaffeinated coffee Mignardise Chocolate dipped strawberries *Estimate based on exclusive $10 per person linen package. Package includes guest table linens, chair cover and sash, colored poly napkin, escort card and gift table linens. Service charge and 7% sales tax apply to linen rentals. Estimated total does not include room rental. page 13

12 Sample Menu three station party BUFFET OR STATIONS *Minimum 25 guests. $96 per person food & beverage plus service charge & tax Butler Passed Hors d oeuvres Red curry cashew chicken salad, crispy lotus flower cup, cilantro Smoked salmon mousse, cucumber cup, salmon roe, chive stick Golden beet, pistachio goat cheese mousse, citrus cranberry jam, crostini Fingerling potatoes, camembert, truffle oil, scallion Singapore beef satay, sesame chili dipping Crab cakes, creole remoulade sauce Salad & Platter Station Artisan lettuce, brie, petite french pear, candied walnuts, pomegranate vinaigrette Heirloom tomato caprese, mozzarella, basil, balsamic and pesto Fruit display: fresh melon, grapes, berries, pineapple, orange, kiwi and strawberry grand marnier dip Served with assorted breads, lemon rosemary flatbread, sundried tomato herb butter and french butter balls Mac n Cheese Station Elbow quattro fromage with white truffle oil Orecchiette, lobster, bacon and white cheddar sauce Trottole florentine, sautéed spinach, wild mushrooms medley, parmesan pesto cream sauce Penne pasta, smoked chicken, roasted green chilies, gouda cream sauce Toppings: toasted herb bread crumbs, shredded parmesan and chopped scallion Entrée Carving Station Seared Jail Island atlantic salmon, citrus basil reduction Kahn s pepper spiced beef tenderloin, roasted shallot demi-glace, horseradish cream Served with petite brioche rolls Third Course Almond cake, amaretto latte buttercream filling House blend and decaffeinated coffee jessica strickland photography Four Hour Kahn s Bar Package One Hour of 6 Butler Passed Hors d oeuvres Prosecco Toast Two-Choice Buffet or 3 Station Party includes custom butter cream wedding cake Food & Beverage Linens & Napkins* 25% Service Charge 9% F&B Sales Tax 7% Sales Tax Est Total What should I budget? 50 Guests 125 Guests 200 Guests $4,800 $500 $1,325 $432 $35 $7,092 $12,000 $1,250 $3, $1,080 $87.50 $17,730 $19,200 $2,000 $5,300 $1,728 $140 $28,368 *Estimate based on exclusive $10 per person linen package. Package includes guest table linens, chair cover and sash, colored poly napkin, escort card and gift table linens. Service charge and 7% sales tax apply to linen rentals. Estimated total does not include room rental. page 10

13 Venue Chic jessica strickland photography Montage is an exceptional alternative to the ordinary with its intimate ambiance and beautiful panoramic lake views. Our four distinct special event rooms, each with private patios and entrances, make planning your perfect wedding effortless. This contemporary space can be customized to the look and feel you want. The abundance of natural light and stunning water views will welcome your guests and set the stage for the wedding of your dreams. Do your best to understand exactly what you are getting for each line item. Try to make an apples-to-apples comparison in these four categories: venue, service, food and equipment. In this section are a few tips of what to look for and what to watch out for Capacity Location Style What to look for: reflects your style easy and accomating for your guest no added fees Venue: The Rule of Five Providing your venue manager with the size of your party will help them when recommending spaces for your event and working with you to find the best location at their venue for you and your guests based on the number you will have and the type of function. Consider how easily accessible your location is from highways and local hotel lodging, as well as it s distance from your ceremony location. All of these factors impact your guest experience, and timeline. The interiors of the venue you choose should be clean, modern and well cared for. The venue you choose will leave a definite impression on your guests. 4 5 Amenities Typically amenities appear in the form of table and chairs, ceremony chairs, and house linens. Other amenities to check for with your venue manager include ample parking, restrooms that are clean and handicap accessible, and the use of an exclusive caterer. Investment Consider the cost of the venue rental, what is included and any required catering expenditure, such as catering minimum. A happy medium is when you are within your budget and getting what you want. What to watch out for: limiting space options inadequate parking spaces & hard to find restrictions and fees (end times, clean-up, etc) Guests also remarked regarding the professionalism of your servers, who introduced themselves, and extended laudable courtesy throughout dinner. Your food quality and preparation were outstanding, our compliments to the chef, and to you, and the efforts you make to provide such a dining experience. The food and service was extraordinary, and we heard multiple compliments regarding the entrees. Guests were very impressed with the hors d'oeuvres. The bride and groom appreciated it! CONNIE, MOTHER OF THE BRIDE page 14

14 Catering - Find Your Best Value Evaluate what you are getting in these three aspects of catering: food, service and equipment 1 Food: limited or pre-selected menu choices inadequate quantity and/or few options for your guests lower quality ingredients In-House Inventory large in-house inventory of European porcelain dinnerware, fine stemware and serveware one inclusive fee 3 1 Food: Selection, Choice, Quality & Quantity 33 choice in selection abundant quantity high quality ingredients Service & Staffing high staff-to-guest ratios trained employees one inclusive fee 2 Limited Inventory caterer who rent their dishware insufficient quantity for uniform look double-dipping fee structures 3 Other Caterer Service & Labor insufficient staff temporary service staff double-dipping fee structures 2 the Kahn s Catering Difference more for your money page 15

15 One of the most talked about element from our wedding guests has definitely been the food. Kahns not only provided an Incredible meal but the presentation and service was outstanding! Everyone raved about how it was the best food they have ever had at a wedding. I was so thrilled by how wonderful it all turned out. The tasting we attended before the wedding to select our food and cake was also great and we were so stuffed by the end of the night! JESSICA, BRIDE page jessica strickland photography Food: Selection, Choice, Quality & Quantity What to look for: choice in selection abundant quantity for your guest highest quality ingredients / dietary requests *For Example: compare what is in one station... Montage Catering by Kahn s Catering Smokehouse BBQ Station Iceberg wedge salad with pink peppercorn ranch Hickory smoked pork shoulder, chipotle BBQ glaze Braised green beans, crispy onions Petite jalapeno corn bread muffins, honey butter Bourbon pecan shortcake, peaches & whipped cream What to look for: high staff-to-guest ratios staff who are trained employees one fee for staff What to look for: caterer with large catalog of inventory European porcelain dinnerware, fine stemware and serveware one charge for these items What to watch out for: limited or pre-selected menu choices for you inadequate quantity and/or few options * lower quality ingredients (filet vs bistro steak) Other Venues & Caterers Brisket Station Service & Staffing *For Example: compare service & labor charges... Montage Other Venues & Caterers Service Charge 25% 18% Service Staff Included in service charge. Charged per server. Total 25% Average 35-37% Chopped brisket served over southern style corn bread topped with honey chipotle slaw & mustard BBQ sauce What to watch out for: insufficient staff for your guest count and serving style temporary service staff leased for your event double-dipping fee structures* Dinnerware, Stemware and Flatware What to watch out for: caterer who rent their dishware use standard ware or have insufficient quantity for uniform look double-dipping fee structures* *For Example: compare equipment charges for a 5 Station Party for 200 people with full length linen... Montage Other Venues & Caterers China, Glass & Silver Included $800 = $4 x 200 guests Bar Glassware Included $1,000 = $5 x 200 guests Serveware Included $200 = $0.50 per piece x 400 pieces Catering Supplies Included $1,000 = $5 x 200 guests Total Included in Pricing $3,000 Additional 16

16 FAQs chloe luka photography Chloe Luka Photography What is your guest minimum? We require a minimum of 25 guests for all catered events. What is your service charge? Montage invoices an inclusive 25% service charge for all catered events. There is no additional labor or staffing fees. No matter the number of servers we provide, our 25% service charge covers the cost of all servers, set up team, operations team, culinary team, all prep work and back of house charges. It is important to understand what an event venue is including in this charge and whether or not it is all-inclusive or if other fees, charges and costs will apply, which can add an additional 35%+ to your invoice total. What is a catering minimum? Catering minimum is the minimum amount of food and beverage expenditure required. These minimums can vary by day, time and space. Only food and beverage are considered when reaching this dollar amount and are subject to service charge and Indiana sales tax. Can I hire my own caterer or bring my own alcohol? No, Kahn s Catering is the exclusive food and beverage provider of the facility. No outside food or beverage is permitted including alcoholic beverage. If a client or their guests are discovered to have brought in their own food or beverage, the items will be confiscated until the end of the event and the client will be subject to a $ charge per item. How do I choose my menu items? You can choose the sample menus in this guide or select items from our vast selection of dishes made from scratch by our executive chefs and culinary team. Your Event Specialist can guide you and can make suggestions for items that are nut-free, gluten free and meet other dietary needs. Do we have to use your cake or can we bring our own? A custom butter cream wedding cake is included with every package. Should you choose to supply your own cake, a per person credit and a $1.50 per person cake cutting fee will apply. Cakes may only be served from licensed bakers. We do not offer refrigerator or freezer space for cake storage. The cake must be dropped off and placed on the appropriate display table. What is your payment/deposit schedule? In order to secure a date at our venue, you must return a signed contract and a non-refundable $ deposit, which will be applied to your final invoice. An additional deposit, totaling 50% of your estimated total is due 120 days prior to the event. The remaining balance is due five working days prior to the event date. I m interested in your services, what do I do next? Simply contact one of our Event Specialist by calling (317) , ing info@kahnscatering.com to arrange for a tour and ask any questions you may have. I have had HUNDREDS of s & phone calls saying that the FOOD was AMAZING!!! Especially the lamb chops & tuna!!!! BEST TUNA EVER!!! I have heard it ALL DAY. You really went out of your way to above and beyond accommodate me. I had 6 people ( I counted) tell me that YOU ARE THE BEST IN TOWN!!!! DORI, MOTHER OF THE BRIDE page 17