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\ ,
/-/ and joy — that's what makes the
taste," says Stutz, 48, a native
Detroiter who runs the Oak Park
\,= -nen's hockey league.
Friends before they cooked togeth-
er, Jaron and Stutz began making
their now-famous cholents when
Rebbetzin Bergstein stopped making
,hers.
( Stutz, whose mother was a found-
- ing member of Temple Emanu-El in
Oak Park, first tasted cholent when he
began davening at Bais Chabad 15
• years ago. "For whatever reason, the
rebbetzin stopped making the cholent.
I like cooking. I said I'd like to try."
Both men enjoy cooking; Stutz
even trained under a chef at the
Himalaya Restaurant. They began
• with a traditional, meatless recipe.
But then, the rabbi's son developed
allergies which prevented him from
,- sating some vegetables in the cholent.
So they developed a second recipe,
using Indian influences that Stutz
had learned.
"This is really a friendly cholent,"
says Stutz.
"We worked on that," Jaron notes,
adding that they do not include
beans that could cause gas.
Since talmudic times, Jewish law
\--Lias stated that you must eat some-
thing hot on Shabbat, says Rabbi
Chaim Bergstein. Hot food distin-
guished the Jews from the Karaites
-and the Sadducees, who interpreted
' the Torah literally: "You shall not
: burn a fire in your dwelling place."
Those populations had no heat, light
or hot food on the Sabbath, Bergstein
says.
- "The rabbis interpreted it as we
should not light a fire," he explains.
Cholent is a thick stew that gets
started cooking before Shabbat and
\--;ontinues overnight, ready to eat by
,moon the next day. Traditionally,
cholent has meat; but either to make
it pareve or less heavy, meatless
recipes have been developed. For
about $15 per week, you can feed 60
people on meatless cholent, Jaron
says.
"When we first started, you know
how congregations are," Jaron says.
One person didn't like the way the
potatoes were sliced, while another
objected to the carrots. When the
pair made changes, still others com-
plained.
"I think people were surprised that
-we pulled it off — and we clean up,"
he says, every Sunday morning, when
they return to scrub the pots that had
been stewing for over 30 hours.

J

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9/26
1997

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