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Federation
Resource <
Line
A program of
the Jewish
Federation of
Metropolitan
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(248)
559-4411
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PRESENTS
GARFIELD & MARKS
6 DAVID
&I da JOAN
Handbags & Betts
Cyd & Samm
•
&More!
INSIDE
ORCHARD MALL
West Bloomfield
Orchard Lake Rd.
North of Maple
248-626-0886
UNDER
ONE ROOF
ACCENTS
IN NEEDLEPOINT
Contemporary
Designs
626-3042
1/23
1998
14
,IMM•
OM NMI OM Ma IMP IMO 1.1. ain MEM 1.11.
■•■■
MEM
IN THE ORCHARD MALL
WEST BLOOMFIELD
LONNY GOLDSMITH
Staff Writer
R
etirement didn't offer much
excitement for Jerry Starler.
He'd surf the Internet,
carve wood, and surf the
Internet some more for sites about
woodcarving.
That went on for about a year-and-
a-half, until he got the itch to work
again. That's when he landed a job as
the cook at the Jimmy Prentis Morris
JCC in Oak Park.
The death of chef Resi Moritz last
year left a void at the Center. She had
cooked there for 42 years. Her split
pea soup was legendary.
"I wouldn't dare change anything of
Resi's," Starler said, stirring his cabbage
soup. "There's too much tradition."
Much of Resi's menu, like the split
pea and mushroom barley soups,
remains the same. Starler has added
his cabbage and vegetable barley
soups, Greek salads, tuna and egg
salad sandwiches, and muffins.
"Part of the challenge of the job is
getting kosher ingredients," Starler
said. "It's not hard to take a non-
kosher dish and make it kosher; just
Lucas and his wife, Hilda, have
to find kosher ingredients.
stopped by the JPM almost every day
"It's important to keep this place
for lunch since it opened in the
up because there is no place to eat
1950s.
kosher, reasonably priced," he added.
"It's real convenient for us, since we
At $3.25, a quart of soup is the
live
nearby," Hilda said. "We also
most expensive item on the menu.
don't
have to cook a meal at home."
The Greek salad is $3.00.
Starler
has started his job at an aus-
The 65-year-old Starler spent 10
p icious moment: Talk has begun of
years as Jacobson's food service manag-
expanding the food service at
er in Birmingham, and ran his
the JPM facility.
Jerry Starter
own bakery in Detroit near
"We're discussing the direc-
shows
off
his
Wayne State University called
Lion
the kitchen will Qo in
cabbage
soup.
Jerie's Boulangerie.
There's
a committee in place
"In 1986, I was the Nation-
that
is
investigating
the possibilities of
al Blueberry Baking Champion," Star-
renovation
of
the
kitchen,"
said Leslee
ler noted. "I won with a blueberry
Magidson,
JPM's
assistant
manager.
rugelah."
"Coming under the supervision of the
He bakes low-fat blueberry muffins
Vaad
Harabonim (Council of Ortho-
for the Center, alternating them with
dox
Rabbis
of Greater Detroit) is also
lemon poppyseed muffins.
Starler also found a way to tie in his on the table. We have a kosher
kitchen, but it isn't under any supervi-
woodcarving to his present job: The
sion."
wooden menus on the front counter
Magidson, like the Lucases, is
are handmade.
delighted with what's happened since
Starler's customers, who number
Starler's arrival.
nearly 100 per day, are happy with his
"We're so thrilled to have someone
arrival.
as
experienced
as him to take over our
"I think he's done very well so far,"
kitchen,"
she
said.
"He's offering fresh
said 83-year-old Leon Lucas. "He's
ideas
and
gradually
introducing them,
initiated some new ideas, and we're
but
the
staples
are
still
there."
lucky he retired so we could get him."
❑