I BEST OF EVERYTHING I

RIO AL

Kosher Has Become
A Booming Business

OF
SOUTHFIELD

IS BACK!!

DANNY RASKIN

Local Columnist

DIMITRI "JIMMY" SYROS
AGAIN WELCOMES YOU TO
THE ORIGINAL "GREEKTOWN NORTH"

Featuring

OUR FAMOUS FLAMING SAGANAKI (OPA!)
OUR FAMOUS GREEK SALADS
OUR FAMOUS BROILED PRIME SPLIT LAMB CHOPS
3 - $11.95
5 - $16.95

AND MUCH MORE BY DIMITRI'S OF SOUTHFIELD'S
ORIGINAL CHEF TOMMY MICHAEL
(i) HAP PY TIME MON.-FRI. 4 p.m. TO 11 p.m.

INCLUDING COMPLIMENTARY HORS D'OEUVRES
IN OUR NEW LOUNGE
25080 SOUTHFIELD ROAD

JUST NORTH OF 10 MILE RD
Southfield

Custom Catering
For All
Occasions
Full Service
Carry-Out
.

Also Featuring
Specialty
Appetizers
For Carry-Out
Convenience

I

• Valet Parking •

DELIVERY AVAILABLE

I

Let Us Plan Your Entire Event From
Invitations ... to Catering at Its Finest

• MEAT TRAYS • SALAD ASSORTMENT
• VEGETABLE TRAYS • CHEESE TRAYS
• FRESH FRUIT TRAYS
• MINIATURE PASTRY TRAYS

VISA'

ALL OUR FOOD
AND PASTRIES
MADE ON THE
PREMISES BY
OUR VERY OWN
CHEFS!

Formerly Bread Basket II Location

32839 Northwestern Hwy.

Tiffany Plaza, Bet. 14 & Middlebelt
Farmington Hills

FREE DINNER

EQUAL OR LESSER VALUE
WITH PURCHASE OF ANY
THREE DINNERS

FREE SODA POP FOR CHILDREN

737,5190

WE ONLY USE
VEGETABLE OIL IN
ALL OUR COOKING,
INCLUDING FRIED
FOODS

NO MSG ON REQUEST
FREE OFFER GOOD ONLY AT SOUTHFIELD LOCATION

WING HONG
569-5527

18203 W. 10 Mile Rd. at Southfield Rd. •

Visit Our Farmington Hills Restaurant, 14 Mile & Northwestern, 851.7400

FRIDAY, JUNE 16,,1989 ,

0g/us 23e*Las

Hors D'oeuvres, Soups,
Salads, Desserts and
Complete Meals

ALL PREPARED ON PREMISES

SPECIALTY TRAYS AND
GIFT BASKETS

557.8910

Yards and Yards
of BRUNCH

Each Sunday 11 a.m. to 3 p.m.

$1 3 95

per person

$7 95

Children 12 and under

Reservations Suggested

Private Parties up to 200

355•2050

EMBASSY

SUITES
HOTEL

28100 Franklin Road
Southfield

I

t billed itself as the first
exclusive trade show for
the kosher food industry
in New York City . . . Of note
is that the kosher food in-
dustry is growing at an un-
precedented pace according to
KosherFest, held recently at
the Big Apple's Passenger
Ship Terminal.
KosherFest '89 revealed a
growing trend in this country
to produce and purchase
kosher items . . . In fact, ma-
jor manufacturers such as
Campbell Soup, Pepperidge
Farm, Ronzoni, Proctor &
Gamble and Canada Dry
have recently "kashered"
whole sections of their plants
in order to conform with the
more stringent inspection
criteria of kosher supervision.
This process involves an in-
vestment of time and money
. . . formulas must be chang-
ed,. new equipment is
sometimes needed and rab-
binical staff must be added
. . . Somehow, someone must
have figured that all this
trouble is worth the effort.
According to KosherFest
'89, simple arithmetic pro-
vides at least one answer why
.. . the numbers are
impressive.
"Today, some six million
consumers are buying kosher;
1.5 million are Jews who live
by the kosher laws set forth in
the Old Testament. The other
4.5 million are non-Jews who
associate kosher with quality
and better health. In addi-
tion, there are several
religious groups (Seventh-Day
Adventists, Muslims, etc.)
who are forbidden to use
various non-kosher products.
"The 1.5 million Jews are,
however, the core and the
engine that drives the
market."
The kosher market is ex-
ploding coast-to-coast . . . Ac-
cording to Food Fare (a trade
publication), approximately
30 percent of all supermarket
foods in the U.S. are kosher
today, representing some $30
billion a year . . . It is grow-
ing at a rate of about 20 per-
cent per year . . . In 1977,
there were approximately
1,000 kosher foods on the
market . . . today, more than
17,500 kosher-certified pro-
ducts can he found on the
grocery store shelves, says

Food Fare.
It is apparent that the
kosher food industry has
emerged as one of the major
market segments in the

United States . . . and as a
result, kosher has come out of
the closet to make a leap into
a promising future.
The latest in kosher foods
had their debut in New York's
KosherFest . . . as the newest
products were rolled out.
Supermarket executives, in-
dependent retailers, food
brokers, wholesalers, caterers
and restaurant and food ser-
vice institution managers
from more than 30 states and
several foreign countries join-
ed thousands of buyers from
the region as they shopped for
the newest innovations in
kosher fod.
Among the new products to
be rolled out this year are
falafel balls and vegetarian
liver, produced 0-U pareve

Some six million
consumers in the
United States buy,
kosher. Only 1.5
million are Jews.

under the Golden Simcha
private label . . . The com-
pany, which distributes a
number of kosher products
nationwide, decided this year
to begin producing its own
products as well . . . Golden
Simcha also produces several
different varieties of herring
under 0-U supervision.
For those seeking the pro-
per oil in which to fry their
falafel, Izhar Industries,
located in the Israeli port city
of Ashdod, was at the show to
introduce its new line of edi-
ble oils, margarine and other
derivatives.
In the dessert category,
there was a veritable Vien-
, nese table of new kosher
goodies from which to choose
. . . For the erstwhile dieter,
Golden Glow Cookie Co., Inc.
rolled out its reduced calorie,
sugar-free cookies, haman-
tashen, cholesterol-free
cookies and oatbran cookies
. . . Creative Cookie Inc.
brought out its Sports Trivia,
wedding, anniversary, Bible
verse and romantic fortune
cookies . . . Dream Confec-
tioners Ltd. introduced its
Dream Cups, a dairy delight
reminiscent of those famous
chocolate-covered peanut but-
ter cups so many of us grew
up with, and a pareve version
filled with marshmallow
creme.
Tofutti Brands Inc., famous
for its fine pareve frozen
dessert, tantalized buyers
with its latest creation, "Bet-
ter Than Cheesecake," a

