Bar And Bat Mitzvahs:
Foods, Friends, Fun

ILENE SPECTOR ANC ELLEN PINSKY SPECIAL TO THE JEWISH NEWS

S

ome things never change.
Like the glow on a parent's
face as her child reads from
the Torah during the bar or
bat mitzvah. The kvelling, the
kugel, the knishes ... no, wait.
Some things do change.
If you have attended a bar or
bat mitzvah lately, you are more
likely to have dined on pesto piz-
za than prime rib. And it's no won-
der. Imagine how today's fitness
gurus would size up a slab of
brisket garnished with a hunk of
stuffed kishka. It would make a
Big Mac look like Lean Cuisine.
Not to worry. Classic Jewish
cooking will always have a place
in our hearts and on our menus.
If you are planning a simcha,
however, you can ease up on fat
and calories without losing tradi-
tional flavors and ambiance ...
many kosher cooks are finding
that the lighter dishes are not
much of a stretch after all.
In order to avoid mixing cream
and butter into meat meals, Jew-
ish chefs have adapted recipes by
using vegetable and fruit purees.
And bringing the kitchen right into
the dining area is gaining popu-
larity.
Many caterers take advantage
of seasonal local foods in their
menus. One caterer reports that
the most requested inexpensive
entree is grilled anchiote chicken.
It's a lightly marinated dish served
with corn tamales, tomatoes and
grilled vegetables. It makes a beau-
tiful presentation.
Fish is offered 8-10 different
ways with an emphasis on serving
it rarer than most people may be
used to. Also, chefs use a lot of fruit
and toasted nuts in salads for tex-

The Perfect Setting

for the most unique
and memorable occasion!

ture as well as flavor. Desserts are
still very rich, but there is always
fresh fruit and/or sorbet available.
Eating stations are used more
frequently than the traditional buf-
fet. Since the child is the star at
these events, a special appoint-
ment is often reserved for him to
have a tasting of the children's
menu. Surprisingly, a popular chil-
dren's choice is chicken soup with
matzah balls served from a tureen.
A good caterer, like a good dec-
orator, can bring style and panache
to a party.

Caterers are getting
creative with food.

To meet the needs of the young
eater, special novelty desserts are
created. One party featured a ma-
chine which made small dough-
nuts that the children dipped into
assorted toppings.
Themes such as baseball, ski-
ing, acting and tennis are preva-
lent. Updated versions feature
waiters dressed as (and acting like)
Wayne and Garth from Wayne's
World and takeoffs on David Let-
terman's Top Ten List.
Foods with flavor as well as ap-
pearance are important to chil-
dren. Pastas with gilled vegetables
and sundried tomatoes are fa-
vorites. Old standbys, such as Chi-
nese, Italian and subs, are still very
popular. For dessert — chocolate!
Some traditions remain the
same, such as good music and live-
ly dancing. Parties will feature any-
thing from klezmer bands to live
orchestras and DJs incorporating
high-intensity dancers who en-
hance the ambiance.

Tennis balls aren't the only items being served up at the newly renovated Sneakers
Restaurant inside the Franklin Fitness and Racquet Club. With sumptuous menu
items including crab stuffed mushrooms in lobster sauce, poached salmon, succu-
lent tenderloin and theme buffets, Sneakers Restaurant has become the area's pre-
mier entertaining and catering facility.

Franklin has become "The Place For Celebrations," specializing in Bar and Bat
Mitzvahs in a truly unique environment. Kids can be kids as the Franklin staff lead
them in organized activities ranging from basketball and volleyball to swimming and
everything in between!

For the finest in entertaining and catering, Sneakers Restaurant inside The Franklin
Fitness and Racquet Club is the only choice.

FITNESS & RACQUET CLUB

For complete information about all of our unique services please call

Paul David
at
(810) 352-8000