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C

o-producers Mort Meisner
and Mindy Soble, in the
midst of arranging callbacks
for the show's starring roles,
certainly expect "Everything's Kosher"
to leave its audience clamoring for
recipes. '
But the newly created cable televi-
sion show "is more than just
recipes. It's to educate ... to
explain kashrut," said Soble.
That's just what 60 con-
tenders tried to demon-
strate as they vied to land
key roles as the show's host
and co-host during audi-
tions held in mid-July at
MediaOne studios in
Southfield.
The co-producers and
long-time friends, who named their
new company Mort and Mindy Pro-
ductions, remain tight-lipped about the
results of the audition, but plan to
announce the cast of hosts and con-
tributing editors by the end of August.
"Viewers can expect a show laden
with information about kosher cook-
ing. We like to describe it as a de-
mystification of kosher cooking and
kosher food that's info-taining — that
offers information and is entertain-
ing," said Meisner.

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3.08 Detroit Jewish News

The basic how-to program, fea-
turing every facet of kosher cooking
— from holiday fare to the Shabbat
table — is designed to draw a
diverse audience of Jews and non-
Jews alike.
A national search, including adver-
tisements in The Jewish News, the pro-
gram's co-sponsor, drew a diverse
group of hopefuls from as far as
Chicago and New York.
"It was just a treat to
meet everybody," said
Soble, a Southfield native
who has worked in Jewish
content programming in
Chicago and Detroit.
"Everybody brought their
own special talent to the
studio and we got a
wealth of ideas."
With milk, eggs and a
kosher challah as props,
each competitor had 10 minutes to
illustrate an appreciation for kosher
foods that adheres to Jewish custom.
Judging was based on personality,
inventiveness and authenticity.
The half-hour show will air this fall
on MediaOne cable television to a
metropolitan Detroit audience of
700,000 households. Within six
months, the program is expected to
reach 2 million households in Michi-
gan, Florida, Georgia and Ohio.
National distribution will follow. ❑

An
Au gust
dec ision
expe cted.

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ell, school is over and
my boy's are home all
day and my grocery bills
now tripled because all
of their friends think that we have
better food at our house than they
have at theirs. There is a constant
need for food or more specifically,
something to drink.
Now, I'm not a real big fan of pow-
dered drinks. Loved them as a kid but
as an adult I realize that they have way
too much sugar. What self-respecting
parent is going to willing overload their
child on sugar? Fruit juice and water
get old really quickly and I'm also not
too big a fan of feeding my kids a lot of
artificial sweeteners. So what can we
give them to drink that isn't just the
same old same old?
Relax, I wouldn't ask the question

if I didn't have the answer. I've tried
all of the following recipes and they've
received at least a 10 on the kid
meter. They run the gamut from easy
enough for the kids to make them-
selves to something just for the adult
who needs to cool off too.

LEMON/LIMEADE
2 or 3 ice cubes
2 tablespoons lemon juice (fresh is
best)
1 1/2 tablespoons lime juice (fresh
is best)
2 tablespoons sugar
6 to 8 ice cubes
2 cups cold water
Lemon slices

Pour the lemon and lime juice into a
pitcher. Add the sugar and stir until
it's dissolved. Add the ice cubes and
water and mix well. Garnish with
DIUNKS on page 110