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September 16, 1994 - Image 28

Resource type:
Text
Publication:
The Detroit Jewish News, 1994-09-16

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

Sundays, 10
a.m. to 7 p.m.
Mondays-
Thursdays, and
8:30 a.m. to just
before sundown
on Fridays.
If someone
wants a special
item that may
Left: Rita
Jerome of not be on the
menu, that item
Unique
can be request-
Kosher
Carry-Out & ed by phone in
Catering.
the morning
and picked up
later in the day.
"It's so exciting here on
Fridays," Ms. Jerome
said. "People are getting
ready for Shabbat, and it
feels very home-like
when they start picking
up the traditional foods."
Shirlee Bloom's
Kosher Catering and
Carry-Out, 32418 Northwestern
Highway, Farmington Hills, also
has a menu mixed with foreign-
born selections and traditional
Jewish fare.
Chicken piccata, teriyaki chick-
en and Swedish meatballs are of-
fered side-by-side with gefilte fish,
chopped liver and kugel.
Among the new products she
is preparing are longtime fa-
vorites now made for people on
special diets — vegetable chopped
liver, vegetable patties and veg-
etable stuffed cabbage. There also
are many items that are baked
instead of fried.
"We work at giving everything
a homemade taste," said Ms.
Bloom, who defies customers to
tell the difference between
chopped liver with liver and
chopped liver without.
"With so many working
women, we can still give them the
opportunity to provide tradition-
al meals," said Ms. Bloom, whose
hours are 10 a.m. to 5 p.m. Sun-
days, 8 a.m. to 8 p.m. Mondays-
Thursdays, and 8 a.m. to just be-

Top left:
Shirlee
Bloom of
Shirlee
Bloom's
Kosher
Catering
and
Carry-Out.

Six spots offer
meals you can pick up
and take home.

THE DETROIT JEWISH NEWS

SUZANNE CHESSLER SPECIAL TO THE JEWISH NEWS

28

it) o you have a taste for a full
The foreign fare is just one way
meal or simply a favorite food of sparking business. Making pro-
with an authentic foreign fla- visions for special diets is anoth-
vor and a distaste for the ar- er. Maintaining hours geared
duous work of preparing it? toward the working population
What if that food — Italian, is a third.
Mexican, Chinese and other va-
Unique Kosher Carry-Out &
rieties — also were kosher and Catering, 25270 Greenfield, Oak
you could eat it while relaxing at Park, recently added a dish that
home, perhaps watching TV or is popular in Israel — shwarma,
listening to a new CD?
a sandwich made with chicken or
Well, there's a place for you. lamb and vegetables, and served
Actually, there are six places for with pita bread.
you, and because they're all
Unique, open since May 1993,
kosher, you can surely satisfy a is operated by Rita Jerome, who
taste for a Jewish favorite as well. has worked in the carry-out busi-
The owners of all six spots ness for 15 years.
have planned their menus and
While she keeps Jewish dish-
service to appeal to customers in es as her staples, she also offers
special ways that set them apart international cuisine in many en-
from their competitors.
trees such as chicken cacciatore,
They try to alter their selec- Oriental chicken, chicken
tions according to customer sug- Parisian and Hungarian beef
gestions as well as what they goulash.
learn through trade magazines
Most of the items on her menu
and shows so they can attract are ready and waiting for walk-
new customers while keeping in customers, who can make their
long-term patrons.
choices from 10 a.m. to 6 p.m.

fore sundown Fridays.
In business for 30 years,
Bloom's was not under rabbini-
cal supervision for the past three.
Now, the carry-out is supervised
by the Metropolitan Kashruth
Council of Michigan. The other
kosher carry-outs are supervised
by the Council of Orthodox Rab-
bis.
Carry-out customers at Sara's
Deli and Restaurant, 15600 West
10 Mile, Southfield, may not find
the items they want ready and
waiting (unless they call ahead),
but owner Morris Goodman
promises they can be prepared in
about 20 minutes.
Mr. Goodman has been oper-
ating Sara's, named for his moth-
er, for more than 10 years at two
locations and has been kosher for
the past eight.
"Most of our carry-out items
are cooked to order," reported Mr.
Goodman, who says that there
are no diet dishes per se on the
menu. He does, however, sell se-
lections in diet portions.
For those not on diets, there
are taco burgers and chili dogs
along with a vast variety of triple-
decker sandwiches. Italian gar-
lic chicken is for those who want
a more formal meal.
An entree that has become
very popular after being added at
the suggestion of a customer is a
steak and chicken combination
for people who like variety in one
main dish.
Dine-in and carry-out hours
are 9 a.m. to 8:30 p.m. Sundays,
9:30 a.m. to 8:30 p.m. Mondays-
Thursdays, and 9:30 a.m. to 2:30
p.m. Fridays.
For those in the mood for dairy
carry-outs, there is New York Piz-
za World, 15280 Lincoln, Oak
Park. Owner Leo Mertz built his
business based on experience
gained working in the family-
owned bakery.
"We can usually cook what a
person likes," said Mr. Mertz,

KOSHER page 30

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