/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 Stand out above the crowd, have your financial future planned by a professional Call Phase Four today to schedule a one hour complimentary consultation with Joel Levi, CFP and Trish Wellman, CFP. PHASE FOUR (248) 559-6980 1 "CFP and Certified Financial Planner are certification marks of the International Board of Standards and Practices for Certified Financial Planners, Inc. (IBCFP). Securities offered through Vestax Securities Corporation. Member NASD & SIPC, 1931 Georgetown Road. Hudson, Ohio 44236. (330) 650-1660 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? Batch the best Music Reviews in .IN Entertainment