11ff DETROIT JEWISH NEWS Where Is the Jewish in Culinary Arts? Harriet and Irving Berg Jewish Community Center, will be Benard L. and Rosa- will teach dance as a per- lyn Maas artists-in- forming art to the dance- residence at Camp drama campers. Her cla.ses Tamarack, Ortonville, for will be conducted in the new Melba and Sidney Winer But this was a small part of August. Berg, head of the art de- Dance Barn, dedicated last their display, and turning to partment at Cass Technical year at the Ortonville site. leave, I noticed a rather quaint touch — small High School and a noted sculptor, will create outdoor breads shaped into letters spelling out "Yisrael" in and environmental pieces with the assistance of cam- Hebrew! Touring exhibits which pers. Mrs. Berg, director of the no longer looked edible Orchestra to me — although I was Festival Dancers and Ap- 550-0844 assured they were — I prentice Dancers at the paused somewhere bet- ween the strawberry Il \IR It1-. 1.10V \I. PElt:\I shortcake and the El Al jumbo jet made of sugar — to catch my breath. I I I I I. I Consultation Licensed Electrologist spied a gorgeous mound private and confidential by appointment of St.. Honore pastry, and 358-5493 the entry card informed me that it was pareve. Now that's Jewish, I thought. At least it's kosher. DISCO IS THE POPULAR WAY TO GO And so it was that while I didn't really expect the rep- -Wedding-Graduation or Special Event. resentative from Japan to A Complete Program. including *Music *Ligliting •Disco exhibit his facility at mak- ing bialys or bourekkas, I Duce Demonstrations coedDiscs Dance LOSSOIS did expect the Jewish chefs to cook Jewish food. For most, cooking kosher call early for available open dates French food seemed to suf- 8528971 or 652-9736 fice. The Americans displayed some appetizing breads. Notably classic halls, and pumpernickel. By ZVI VOLK World Zionist Organiiation JERUSALEM — Philip Roth would be proud. The wedding reception scene from "Goodbye, Columbus!" was translated into a sort of intercollegiate competition at Jerusalem's Binyanei Haooma (concert and con- vention center), as the capi- tal hosted in January the first International Confer- ence and Exhibition on Jewish Culinary Art. The real showpiece of the exhibit was the top floor, where the American "team" pitted its skills against the teams from the Jerusalem Plaza and from the Dan hotel chain — the King David, and the Dan Carmel and Tel Aviv. The competition was keen. Enough food was pre- served under plastic-like gelatin glazes to accommo- date three large wedding receptions. According to Al Saltzman, a chef at a Philadelphia restaurant, their entries represented the "nuelle" French cooking school. That is, the kind of cooking which is less rich, hence less fattening than classic "haute cuisine". This en- ables the consumer to gorge without guilt. Fruit is more acceptable now, he informed me, and that's why they brought most of theirs with them. They encountered a few dif- ficulties coming through customs, but no matter, the show must go on. Most of the chefs in atten- dance looked exhausted. No doubt because they were cooking at local hotels, and although they arrived sev- eral days before the show, Friday, digest 4, 1978 61 Tamarack Names Resident Artists LENNY LIEBERMAN This pair of choclate shoes is the work of an Ameri- can pastry-cook, Vienna-born Gunner Highland who won five gold medals in Israel's first International Conference and Exhibition on Jewish Culinary Art in Jerusalem. * * * only began cooking on Sun- day — having to wait until the end of Shabat to cook and to shop. Nevertheless, the dis- plays were extensive and ingenious. Flower ar- rangements made from sculpted carrots and pumpkins, a donkey head carved from a watermelon, small cornish hens on a Jewish star pastry base, and the usual servings of pate en croute, salmon mousse, vegetable aspics and molds, and all manner of exquisite beef and poultry creations. The question is, where was the gefilte fish? This question seemed to disturb Gloria Rootshtain, the owner-chef at the Con- noisseur Hotel in Johan- nesburg. A strictly kosher hotel which serves 620 people for sedorim, Mrs. Rootshtain is also national aliya chairman of the South African Zionists. She competed in the dairy lunch competition. Her menu: hors d'oeuvres such as gefilte fish, eggs and anchovies, pickled and chopped herring. Fish dishes in- cluding trout amandine, and fish with a mus- hroom and cream sauce. Her combined salads in- cluded nicoise, mus- hroom and artichoke hearts, Waldorf, and cabbage. For dessert, she served apple strudel and cheese and cherry tarts, followed by a huge cheese display. Her luncheon was very well received — to the point that she was surprised that people were surprised at her menu. "I figured that com- ing to a Jewish Culinary Art conference, everyone would be cooking good, hamische food," Mrs. Rootshtain said. "Instead, they seemed to be impressed that people are still cooking this way." - DISCO By ART & JAN You don't have to know your meats and poultry when you buy kosher, because not only do you receive the finest, but that very importatn personal touch. All our meats and poultry are triple in- spected to assure you, the public, that only when buying kosher do you receive the purest. U.S.D.A. INSPECTED Annual Ke yfitz Lecture on Aged Languages Is Held in Jerusalem Starting Sun., Aug. 6th thru Thurs., Aug. 10th JERUSALEM — Tracing the roots of Israel quite lit: erally through the root words of ancient languages was the subject of the second annual Prof. Isadore Keyfitz Memorial Lecture given recently at Hebrew University. Lecturer was Prof. Jonas C. Greenfield, a leading specialist in the field of an- cient Semitic languages. Prof. Greenfield de- scribed the chain of heritage in the development of the peoples of the Middle East, linked from one culture to the next by customs and laws, as discerned from the written records left in the thousands of clay cuneiform tablets and other types of writings discovered at vari- ous sites throughout the re- The annual lecture- ship, under the aegis of the Department of As- syriology, is made possi- ble by the memorial fund established last year by the Keyfitz family "to help further the studies in the field of ancient cul- tures of the Middle East." The Memorial Fund also offers fellowships and grants for students, helps expand and maintain lib- raries, bestows a hi-annual award for the best research paper by a student. All stu- dents in the field of ancient Near Eastern studies at.all universities of Israel are eligible for the benefits of the fund. The field is actually in its beginnings, Prof. Green- field noted. "At any mo- ment, at any spot in this area, we can expect to see great new discoveries of an- cient written records," he asserted, thus underlining the importance of grants such as the Keyfitz Fund. Prof. Keyfitz was profes- sor of Oriental languages, literature and history for 40 years at the University of Missouri. He and his wife, Dr. Sara Feder-Keyfitz, a sociologist-educator who also taught at the Univer- sity of Missouri, came to set- tle in Israel eight years ago and founded the Adult Edu- cation Study Center of Jerusalem. Fred M. Mester, Oakland County Circuit Court ad- ministrator and former chief of the civil division of the U.S. Attorney's office in Detroit, is one of 16 candi- dates seeking one of the three new Circuit Court seats in Oakland County. Mester is a graduate of Central .Michigan Univer- sity and earned his JD de- gree from Wayne State University law school. He is president-elect of the Federal Bar Association in Detroit, and is a member of the National District At- torneys Association, American Trial Lawyers Association, American Judicature Society, Ameri- can Arbitration Associa- tion, and the Oakland and South Oakland County Bar Associations. Mester is chairman of the U.S. District Court's annual new lawyers seminars. Mester Seeking Court Seat Be kind. Remember everyone you meet is fight- ing a hard battle. T. H. Thompson CORNISH HENS 09 lb. MIDDLE CHUCK ROAST $11 29 1b. BERNARDS KOSHER MEATS Bernard Flayber-13925 W 9 PAW 366-31130 PASADENA KOSHER MEATS and LOUIS COHEN & SON 24721 Cocadge Allan A Cohen 8 Joe Felstran OAK PARK 48237—U 3-8860 DEXTER DAVISON KOSHER MEATS w. 12 LW Rd. Southfield. ilich.-557-7877 Feidewn leathers NORTHGATE KOSHER MEAT & POULTRY 25254 Greenfield -kick Maier Oak Park 48237-967-3907 COHEN & SON KOSHER MEAT MARKET HARVARD ROW KOSHER MEATS DEXTER DAVISON KOSHER MEATS SINGERS KOSHER MEAT MARKET 26035 Cook*• Hwy . 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