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