/Food
Call for Nominees for the 11th Annual
BRrman cOward
French Influence
for Outstanding Professional Service
created by Mandell and Madeleine Berman
A noted chef has some
tasty suggestions for
Shabbat.
Eligibility for Nomination:
All Jewish communal
professionals employed by
Federation, its agencies, or its
beneficiaries, who have been
working in the Detroit Jewish
community a minimum of
five years.
ANNABEL COHEN
Special to The Jewish News
IV
Criteria for Selection:
The recipient of the Berman Award must
demonstrate the highest professional stan-
dards in his/her chosen. field. That profes-
sional must have:
• made a contribution to the general good of
the Jewish community
• demonstrated leadership and innovation to
his/her profession
Presentation Date:
August 1998, at a
reception of the
Jewish Federation
Board of
Governors
•
Send nominations to:
Harlene W. Appelman-Confidential
Jewish Federation of Metropolitan
Detroit
PO Box 2030
Bloomfield Hills, MI
48303-2030
fEDE
I
I
JJ
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5/22
1998
114
hat makes Shabbat
Provencale (pro-vehn-
sahl)? Attendees to the
Jewish Federation's •
Women's Endowment Spring Event
learned the answer to that question
recently in two separate cooking
demonstrations.
"Shabbat in Provence" featured a
PEAR SALAD WITH MIXED
cooking lesson and tasting by interna-
GREENS AND SESAME-PEAR
tionally acclaimed cookbook author
VINAIGRETTE
and Style magazine contributor Mar-
The dressing is refreshingly sweetened
lene Sorosky.
with pureed fresh pear and orange
The first class, an after-
juice, and sparked with
noon demonstration for
a splash of sesame oil.
T
women, was hosted by
It is used to marinate
Joan Chernoff-Epstein.
red onion slices as well
The co-ed evening assem-
as to coat baby greens
bly gathered at the home
and pear and avocado
of Joy and Allan Nach-
slices.
man. The events were
chaired by Nancy Jacob-
SESAME PEAR
son and Linda Klein.
VINAIGRETTE
"This was a unique
1/2 ripe pear, peeled,
experience — we've never
seeded, and cut into
done a cooking thing
chunks (about 1/2
before," said event co-
cup)
chair Nancy Jacobson. "It
1/4 cup rice vinegar
was so positive and so
1 scant tsp. oriental
Chef Ma rlene Sorosky
much fun — a lightheart-
sesame oil
explained her prepara-
ed program and so differ-
2 Tbsp. orange juice
tions.
ent from some of the 'seri-
3 Tbsp. olive oil
ous' programs presented in
Salt and freshly
the past. This event in particular
ground black pepper to taste
served to call attention to the differ-
ent giving possibilities for women
SALAD
beyond the yearly Allied Jewish Cam-
1/2 red onion
paign pledge."
2 ripe pears
The recipes presented were chosen
10 to 12 ounces mixed baby or
from Sorosky's latest oeuvre, Fast &
field greens (sometimes called
Festive Meals For The Jewish Holidays.
mesclun)
The "Shabbat in Provence" chapter
2 avocados, peeled, pitted, and
focuses on foods with a flavor more
thinly sliced
international than Provencale.
1 Tbsp sesame seeds, toasted
"I didn't set out to make a dinner
that was straight from Provence," said
To make vinaigrette: In a food
Sorosky. "But after creating the
processor with the metal blade,
menu, it felt like Provence."
process pear and vinegar until pureed.
Lamb shanks, very popular in the
Add sesame oil and orange juice, and
south of France, are joined by Ameri-
process to blend. With machine run-
can favorites portobello mushrooms
ning, add olive oil through feed tube.
and dried cranberries. Overall, hints
Mix in salt and pepper. Makes 2/3
Sorosky, the feeling of the recipes can,
cup. (Vinaigrette may be refrigerated
with a little imagination, transport
up to 2 days.)
the cook and hungry guests to the
To marinate onion: Place onion
south of France.
slices in plastic bag and pour over 2
Sorosky's book offers seasoned
Tbsp. of vinaigrette. Toss to coat.
(. 1 ,
• applied creativity, dedication, knowledge
and care to providing
services to
Nomination Process:
the Jewish
community
Submit nominations by letter to
the Selection Committee. Names
of the nominees will remain
Deadline for
confidential, and they may be
Nominations:
renominated in subsequent years.
June 30, 1998
cooks different motifs on most of the
Jewish holidays plus three interesting
menus for Shabbat. Novice cooks will
appreciate that the menus have been
carefully formulated according to the
laws of kashrut and each features a
handy "game plan" of what foods to
prepare when.
Clever tidbits and cooking hints
pepper the margins.
So while lamb shanks, peas with
leeks and warm brownie pudding
may never replace roast chicken,
tzimmes and mandelbread, it's nice to
have a little change or something spe-
cial from time to time, n'est pas?
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