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August 05, 1994 - Image 72

Resource type:
Text
Publication:
The Detroit Jewish News, 1994-08-05

Disclaimer: Computer generated plain text may have errors. Read more about this.

Pin the jetvis' and eatholic
contnutniie4
of mehopatitan D,ebtoit

r1 Y

Culinary Adventures
In Bavaria's Heart

a extekation

Die biablidfunent 5o,tmat Diplomatic
g_etationA feetween the Vatican and monad

geativting:

ClAdiftialtap, adant .Maida
din c e of Dekait

gictiftei Alvin gftotwt.

' Sitadiatn
Chain
candidate of lvtaet

DA. Eugene 5",idteit

ca ngugatiatt Sitacyteg Zed&

Natiatuzi ettniexence o
eatfiatie 2idliap4

7:30 11.,ft
Sunda* augua 4
Concoegation Shame* Zed&
27375 33ett goad, Southfield

gitee of climge

gePtedu ► ents will 6e

4exued

RUTH ROVNER SPECIAL TO THE JEWISH NEWS

I

n the kitchen, Annette Shapiro

miniature Israeli flags sit on the
stirs the chicken soup and counter. From the kitchen waft
checks the chopped liver, while the aromas of gefilte fish, brisket
Yocheved Cohen puts a fresh- of beef, stuffed cabbage, chopped
ly baked challah on a serving liver.
platter.
"We have Jewish and non-Jew-
It's mid-afternoon, so it's still ish patrons," says Yocheved Co-
relatively quiet in restaurant hen, a native of Haifa, who with
Maon. But soon, the room will be her husband Jacques manages
filled with the loyal patrons who the restaurant. 'They come here
come here to enjoy the friendly because they love the gefilte fish,
ambiance of this family-owned the cholent, all the Jewish dish-
restaurant in Munich.
es we cook.
They also come for the unusu-
"And it's real home cooking,"
al opportunity to savor traditional she emphasizes, describing how
Jewish cuisine in a city famous the cholent takes over 24 hours
for its beer and sausages-but not to prepare. And, she notes, the
for brisket of beef.
restaurant's name itself means
In the heart of Bavaria, lively "home."
Munich is famed for its beer gar-
She brings over a menu and
dens - it boasts the largest ones translates some of the items. Ap-
in the world - and hearty Bavar- petizers include gefilte fish,
ian cuisine. But right off the el- chopped liver with egg, and her-
egant boulevard known as ring. Then there's boiled noodle
Ludwigstrasse is Maon, an oasis beef soup and kreplach soup,
for enthusiasts for home-cooked stuffed cabbage, meat balls and
Jewish dishes.
more.
It's a bright, cheerful place
This haimishe restaurant of-
where the walls are adorned with fers not only the chance to enjoy
Jewish art, Israel posters and ethnic cuisine but also to meet an

eatt (810 642-5393 fo4 fludfieit infalmation

Aesentect 4 Me avefuliocese of De &t and eongvegation Shaatev Zecleh, in cooperation with
the kutiA4 eonensunitg Council, 5 angeticcut. Jewish committee, ghe Ecumenical Institute fo4
jecuish-eivadian Studies, q.e-atvt Detroit latex/raid 2.ouncl gale, 2'nai .BvtA. Michigan.
Aegional eofracit OW in fotmation)

•• . ....

• ''''' •

Installation Special

'50 Off

RICK WALD . Call
For Details - 489•5862
(licensed and insured)

Next time you feed your face, think about your heat

Go easy on your heart and start cutting back on foods that are high in saturated
fat and cholesterol. The change'll do you good.

V American Heart Association

AIM

WERE FIGHTING FOR YOUR LIFE

A Zurich street scene.

PHOTO BY RUTH ROVNER

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