MN I LYrie
MN
utamber
•••
LAI Ensembre
Lyric Chamber Ensemble
at
Birmin • ham Unitarian Church
•
piing fest
Saturday, May 9, 1998
2:00 P.M. CONCERT
J. C. Bach, Stravinsky
Gershwin, Spirituals
4:30 P.M. CONCERT
WESTERN JAZZ QUARTET
6:00 P.M. DINNER
By Excellence Too
Mozart, Beethoven, Curtis-Smith
Louis Nagel - piano
Valerie Yova • soprano
Earnestine Nimmons - soprano
William Terwiliger - violin
Andrew Cooperstock - piano
Marc Moskovitz - cello,
Steven Rosenfeld and Kazimlerz Brzozowski - duo piano
Alan MacNair - conductor
LCE Camerata Orchestra
Hag Sameach!
Yom HaAtzma'ut and
Yom Yerushalayim —
Celebrate these holidays
Israeli-style.
ANNABEL COHEN
Special to The Jewish News
8:00 P.M. CONCERT
ARTISTS:
Food
SINGLE TICKETS: $18/$15
PACKAGE PRICE:
3 CONCERTS & DINNER: $65
DINNER ONLY $20
Sponsored by:
Comerica
Nordstroms
Michigan Council for Arts & Cultural Affairs
otos by Chris Ivey
Call 248-357-1111 For Tickets!
it
ou don't have to live in
Israel to have a spiritual
connection to two of it's
most important national
holidays, Yom Ha'Atzmiut and Yom
Yerushalayim.
Like Jewish religious holidays, the
patriotic observances of Israel's
Independence Day and Jerusalem Day
are celebrated everywhere in the
world.
Since the days of the manna the
Israelites ate for 40 years while wan-
dering the Sinai, there has developed
no specific Israeli cuisine. You don't
have to be a food historian to figure
out why. Israel is a country of immi-
grants. Indeed, stroll down any Israeli
avenue and your ears will fill not just
with the sounds of modern Hebrew,
but with lingo — and food aromas —
from all over the planet.
Consequently, the influences in
modern Israeli cuisine are of the sur-
rounding territories and of the settlers
from every corner of the world who've
transplanted their regional dishes to
the Holy Land.
So raise the Magen David, decorate
in traditional blue and white of the
Israeli flag (which, by the way, gets its
good looks from the tallis). Sing
Hatikva, the national song of hope.
Orange, red onion and olive salad.
Donna and Robert Slatkin
Jay and Andrea
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This year, Yom Ha'Atzma'ut, Israel's
Independence Day, is observed all year
long. That's because this 50th
Independence Day marks a true mile-
stone for the Jewish people: In 1948,
after almost 2,000 years of exile and
ambulant residencies, Jews finally pos-
sessed an established homeland.
A few weeks after Yom Ha'Atzma'ut
(the actual day was Thursday, April
30), Yom Yerushalayim, Jerusalem
Day, is commemorated (May 24).
This holiday marks the reunification
of Jerusalem nearly 30 years ago, after
the 1967 Six-Day War.
What, then, is the appropriate food
to celebrate Yom Ha'Atzma'ut and
Yom Yerushalayim? It's the food of the
Jewish people of Israel; of Jews from
everywhere.
Dance in the streets. Pack a picnic or
throw a party and celebrate indepen-
dence Israeli-style with these tempting
and healthy side dishes, utilizing many
of the vegetables and fruits indigenous
to the Israeli landscape.
Eat these vegetarian dishes all in the
same meal, like Israelis do. Or com-
bine them with simple grilled meats
and flat breads. These dishes are easy
and quick to prepare so that you'll
have plenty of time to enjoy the festiv-
ities.
ORANGE, RED ONION
AND OLIVE SALAD
Oranges are one of Israel's favorite
fruits to grow and eat. This salad is so
refreshing and delicious on it's own, it
HAG SAMEACH on page 164
c/\
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on Accreditation of Heattncans Organizations