Vtaget
Deli
The Best Of Everything
ENJOY ROSE GUTTMAN'S HOMEMADE
TRADITIONAL JEWISH SPECIALTIES
Taking Time Off
WISH ITS
CUSTOMERS & FRIENDS
A HEALTHY & HAPPY
PASSOVER
Food professionals who serve us all year take some time off at Passover.
10 OFF IV
DANNY RASKIN
Local Columnist
OUR GREAT
DAIRY & DELI TRAYS
INCLUDING ROSE'S
HOMEMADE SOUR
CREAM NUT CAKE
• 10 Person Minimum
• With Coupon Only
• Expires 4-1-99
6088 W. Maple at Farmington Rd.
West Bloomfield
(248) 851-9666
Fax: (248) 851-5698
MO
IIM
■
WHERE GOOD FK1ENDS
GET SERVED GOOD FOOD.
R ED
Ftf?E
/
IS
omeone in the kitchen iv thinking.
Trying new thingo-chargrilleo N.Y.
strip vteak on a bea of carametizeo
&cob.
oniony anb roavteb peppery,
(They mean it.) Salmon with
corn v atm!" H 0 U KD ET KO IT I
to vmall place is making a name
for itoeff" DANNY RASKIN
I
■
We verve a goob roavteo Prime Rib
every Pribay, Saturday night
free( Salmon all through the week.
Benotein Roabl waile6 Lake, Mi
Cal( for redervationd 248-669-21 22
Open for Lamb Dinner
Io50
Mt
NM
American Heart
Association-
Fghting Haan Disease
and Stroke
3/26
1999
104 Detroit Jewish News
hat do kosher caterers
and restaurateurs do and
eat during the eight days
of Passover?
To most of them it is a period of
rest and relaxation ... with sighs of
relief just getting away from the hum
drum of preparing everyday food.
For many, Passover is a time for
tasting and enjoying the traditional
food handed down through genera-
tions ... but maybe each year just a lit-
tle touch here and there to try coming
up with something different ... A
shake of the head and shrug ... and it's
usually back to preparing and serving
recipes with a question ... How did
they ever get such a great taste?
Rita Jerome of Unique Kosher
Carry-Out and Catering in Oak Park
welcomes Passover as a wonderful
time to get away with her family.
They enjoy the holiday at their condo
on the water in Miami Beach.
The time is spent swimming, play-
ing tennis, walking, shopping ... and
eating traditional foods like her fami-
ly's favorite ... a potato kugel recipe
handed down through the years ...
made by her mother, Piri Herskovitz,
at Passover time, so very crispy made
in a frying pan instead of in an oven
... Also other dishes Rita remembers
best made by her mother during
Rita's childhood ... The home-
made Passover lukshen mother
used to add to her chicken
soup ... and mom's deli-
cious Passover mocha
torte.
Alan Linker's
Sperber's Kosher
Catering is closed
with the exception
of producing lunch-
es for child care at
the Jewish
Community Center
in West Bloomfield
... Being closed allows
him to spend time
with his family ...
The only matzah they
use is the flat, handmade shmura
matzah that is bought at a Hebrew
bookstore.
Alan loves the egg noodles his
... She feels that there is something
mother, Shirley Linker, makes at
about chicken soup, for example, that
Passover ... And the marvelous matzah
seems so different at Passover time ...
brei, his own Jewish matzah souffle,
"I don't know what it is," says Sarah,
made by his father Louis Linker ...
but to me it tastes so much better
During the year, Alan is not home a
than at other times."
lot, and last year was the first one that
Paul Kohn of Quality
Passover was prepared in his
Kosher Catering and La
and wife Peggy's home.
Difference Kosher
This year, Alan and Peggy
Restaurant likes to have a
will be home as well ... The
creative, interesting menu
Linkers are expecting a new
for Passover seders at home
member of the household with
... and the matzah used is
baby anticipated to show up in
chosen with much care ... It
May.
is usually handmade.
Phil Tewel of Jewel Kosher
Selections made at home
Catering is looking forward to
DANNY
are
served, like matzah
the golf courses this year in
RASKIN
(matzah meal pan-
chremzel
Palm Springs, Calif ... Each
Local Columnist cakes) and his mother
year, Phil feeds about 900
Elizabeth Mauthner's favorite,
guests at a different luxury
a warm sauvignon made with wine and
hotel on the West Coast ... This year
eggs, poured over or served with a wal-
it will be the Palm Springs Hilton
nut torte ... The eggs are beaten over a
Resort where he will do the food ser-
flame while Passover sweet wine is
vice celebrating the Passover holiday.
mixed into the double broiler.
Among Phil's favorite dishes is his
Every Passover, Paul's brother, Rabbi
barbecued rack of lamb he loves at
Tommy Kohn of Riverdale, N.Y.,
Passover time ... Phil's pride and joys
comes here with his wife Chana and
include items like matzah lasagna,
their five children ... They don't even
matzah pizza and matzah eggplant
own Passover dishes, being at the home
parmesan.
of Paul and Leah the past 18 years.
Sarah Rosenberg of Rosenberg
The Kohns have the large family
Kosher Catering loves the old-fash-
seder
and about 30 are seated at the
ioned way of preparing Passover food
table ... All the food is made by Leah
and Chana ... "We may have creative
menus," says Paul, but the traditional
foods and recipes used each year
are never changed."
A Passover tradition for the
youngsters, after the first two
days ... Paul and Leah's seven,
and Tommy and Chana's
five, plus some of the neigh-
borhood kids, as many as
17 ... is to go horseback
riding, bike riding and
make a yearly visit to the
Detroit Zoo.
Jewish chefs here-
abouts also enjoy food
dabbling at Passover ...
but Keith Supien, execu-
tive chef at the former
Van Dyke Place restaurant and
now day chef at its sister
restaurant, the Whitney, gets
to be a Passover guest ... Only
on the second night, however,
when his aunt, Roberta Brown,
has about 10 for seder.
1