New Options for Your Big Event in 2016
JON MARKS | JE STAFF
ays of the quaint family reception in a corner of the syn-
agogue following the ceremony have become the exception
rather than the rule these days when it comes to planning
big events in the Philadelphia Jewish community. While
cutting costs certainly matter, it seems doing something
fun and innovative has become more important.

So, good news! There’s plenty to choose from locally that will not
only make your occasion, but maybe even have folks talking about it.

“The trend in events is unique venues,” said Judy Moore, associate
vice president of sales and marketing at Garces Events, which will
work to accommodate any client’s needs, even providing kosher
food. “It’s no longer hosting the party in a ballroom. We’re seeing
people want unique alternatives. But there are a few places we cater
to we can work into that.”
When it comes to Bar and Bat Mitzvahs, she says Spruce Street
Harbor Park is becoming an “in” place, allowing kids to either ice
skate in the winter or roller skate in the spring and summer.

Distrito — with locations in West Philadelphia as well as
Moorestown, N.J. — is another popular spot. “One of the trends
in mitzvahs is restaurant space,” explained Moore. “That way, they
don’t have to bring in a lot of décor and don’t break the bank on
rental furniture.

“I get a lot of people asking what’s new and trendy and hasn’t
been done a thousand times. People are not interested in a square
room anymore. Kids walk in and love the look of it. Parents walk
and in know they’ll get amazing food from Jose Garces.”
Or not, if they prefer keeping kosher. While Garces is not a kosher
caterer, he’ll bring one in if the client chooses for as many guests as
needed. They’ll also order kosher wine.

That kind of flexibility is a necessity these days to attract busi-
ness. Even at the new Logan Hotel, which has been completely
renovated from the old Four Seasons, you can choose your kosher
D Top: The National Museum of American Jewish History’s fifth-floor
event space makes for a memorable event. Above: The fifth-floor
balcony overlooks Independence Mall.

caterer among Six Points, Barclay Caterers and Betty the Caterer.

Make no mistake, though: Regardless of the quality, folks aren’t
celebrating their occasions here because of the food. “We blend so-
phistication with modern luxury,” said Sandy Heydt, director of sales
and marketing at the Logan, which just opened in December. “We’ve
modernized the way the hotel feels. We wanted the Logan to be a
place where people won’t feel intimidated. It has an exciting, youthful
vibe. But modern doesn’t mean more expensive. It’s more avant garde.”
Among the attractions at the Logan are the various ballrooms,
all of which are adorned by some piece of Philadelphia history,
including an extensive art collection and a spectacular glass en-
closed steel sculpture entitled “Crew” in honor of Philadelphia’s
rowing tradition. That’s among the 100 or so pieces in the hotel
created by local artists.

“The Stenton Ballroom, which is named for James Logan’s summer
estate, has a large window overlooking the Parkway,” explained Heydt.

See Options, Page 14
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MARCH 31, 2016
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