The first night, when about 12
come for seder at the home of his
mother, Beverly Supien, everybody
looks forward to Keith's chicken dish
with apricots and walnuts ... and his
big favorite of roasted brisket of beef.
Remy Berdy, executive chef at Pike
Street Restaurant in Pontiac, makes
his famous gefilte fish at home ...
Remy's preparation is the Russian way,
salty ... The Polish rendition, he says,
is sweet ... Remy makes about 30
pieces a night for the entire family and
relatives all through the Passover holi-
day ... His large pieces of gefilte fish
have become so well noted that Remy
has put them on the menu at Pike
Street Restaurant.
YOU DON'T HAVE to be Jewish
to enjoy Passover.... Back about six or
seven years ago, orchestra leader
Simone Vitale and wife Jeanne used to
go to brother-in-law Jeff Caplan and
Joni Caplan's home for Passover din-
ner ... Jeff's late mother, Ann Caplan,
made gefilte fish, chopped liver,
brisket of beef and matzah ball soup
that they'll never forget ... Especially
the three servings of soup he'd always
have ... filled with her matzah balls ...
Then it was on to Florida for Simone
and Jeanne ... and oodles of more
matzah balls ... but none even close to
those that Ann used to make.
Kosher salami at Passover seder? ...
Why not? ... Especially in combat dur-
ing World War II.
BOB
Their Families and Managements
sit
ppi Greeting
Extend q „ 7:
1
To Our Customers and Friends
Open 7 days a week for breakfast, lunch and dinner
P.F.C. HAROLD FINEGOOD
was with the 30th Infantry Division
when it crossed the Rhine River into
Germany ... Passover services were
held in one of Hermann Goering's
castles ... And kosher salami was a big
hit at the seder that followed ...
Matzot was supplied for the Jewish
soldiers by the quartermaster ... along
with jars of gefilte fish, boxes of
matzah farfel and cans of chicken soup
... No Spam or K-rations.
Mary Yaffa, Murray Hozman's sis-
ter, used to send Harold brownies,
kosher salami and chocolate maca-
roons in her Passover packages ...
"They were like something from
Heaven," says Harold.
He recalls turning down $50 for
two sunnyside-up eggs during one
Passover ... Fresh eggs were almost
unheard of ... "We got the powdered
stuff," says Harold. "$50 then was like
a thousand dollars today. But who
cared about money? It meant nothing
going into combat and not knowing if
you'll come back."
Mickey Bakst, maitre d' and general
manager of the prestigious five-star
Tribute restaurant in Farmington Hills,
Pitsir.
•
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•
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VW:
Afsi".0.,
partlicmli Fr corievi isbolb
SOUTHFIELD
29o4o Northwestern Hwy.
at Inkster
(248) 3589700
A
32832 Woo • IN
s. of 14 Mile R
(248) 554-8600
2277c7=e
bet. Telegraph E Beech
(734) 287-8600
3/26
1999
Detroit Jewish News
105