"99 A-6 QUATTRO LEASE SPECIAL
3-Year/50,000 Mile Maintenance Included
1999
$4.7
$2888 DOWN
MSRP $41,275
BOSE Audio, 16 inch wheels,
cold weather package,convenience ,
package, leather, loaded.
*39 mos. lease based on approved credit. 12,000 miles, $2888 down, plus tax,
title, plate and sec. dep. Offer expires 3/31/99
AUell
The Area's Largest Selection ofAudis
Mon. & Thurs. 9-9, Wed. & Fri 9-6
www.billcookauto.com
37911 Grand River • Farmington Hills
(248) 471-0800
EVER
everyday 20% off everyday 20% off everyday 20% off everyday 20% off everyday
Our Store Is Still Filled
LOCATED IN
THE ORCHARD MALL
6385 ORCHARD LAKE ROAD
AT MAPLE
WEST BLOOMFIELD 48322
248.855.4488
MONDAY - SATURDAY
10AM - 5:30 PM
THURSDAY 10 AM - 8 PM
I
With GPeat Gifts
■
For You
and
Your Friends!
Items Under S25 Excluded.
and gallery
Your neighborhood store for twenty years!
Manor Motorcar Company
39500 Grand River Avenue • Novi, Michigan 48375
(248) 426-9600 • Fax (248) 426-8686
Mercedes-Benz
1 999 C230
3/26
1999
Mike Dego
48 mos. • $0 Security Deposit
1998 Salesman of The Year "Pitts tax, Ude. plates, acq. fee. Total due at signing 51,330.70
78 Detroit Jewish News
sssmaasomorn
.,...
carryout food at Congregation Beth
Abraham Hillel Moses and at
Congregation B'nai Moshe. The
Sperber catering tradition goes back
30 years with Linker's in-laws, Marie
and Henry Sperber, 20 years at B'nai
Moshe and nine years at Beth
Abraham Hillel Moses.
"We began Passover seder catering
in 1997, and that business has
increased 10 percent each year," said
Linker. "We'll go over 300 orders this
year, with an average of $100 per
order, mostly side dishes.
"Many women cook the major
part of the meal themselves, such as
the brisket, chicken and soup. But
they don't want to potchke (fuss) with
the side dishes ... like kugel, which
needs a lot of grating, or tzimmes and
the desserts, where you have to practi-
cally piece them together by hand.
"Women tell me they would love to
do the cooking, but they just don't
have time to prepare full seders any-
more. It's an era of two-income fami-
lies and many of them are working full
time. People also are busy with their
children's activities, and others travel a
lot. Their time is valuable to them and
they just can't take up a lot of it to
),
prepare Passover specialty foods.
Sperber alternates kashering the
kitchen and preparing the food
between the two synagogues, with
B'nai Moshe being the pickup site
this year. "Everything is computerized
to keep things orderly for the cus-
tomer and us — and we're .thinking
of setting up a Web site next year."
Mrs. Herskovic, who is one of
Sperber's customers, lets the caterer
do most of the work now so that she
can relax more at the seders. Besides
ordering such side dishes as kishka
and desserts, she gets food for the
entire Passover period to supply her
husband to take to work and her son
to take back to the University of
Arizona. "Carrying out is just more
convenient for me, and, after all, my
time is worth something."
Another second-generation cater-
ing family now strongly involved in
seder carryout is Bloom's Catering at
Vinyard's Cafe & Catering in
Farmington Hills. Shirlee Bloom
operates the firm, which was started
as Mayfair Catering in 1952 by her
parents, Lill and Harry Bloom.
For eight years, she has been using
a separate kitchen at Vinyard's, which
is not rabbinically supervised like
those at the synagogues. Her seder
orders have increased 10 percent
annually, with this year's a la carte
orders averaging between $100 to
$115. "The working women tell me
they have peace of mind knowing
they can get quality food here for
their seders," said Bloom.
Full dinner prices range from
$12.99 to $16.99, including chopped
liver, matzah-ball soup; chicken,
turkey, a few side dishes and dessert.
This year, Bloom's catering will dis-
pense 2,000 matzah balls, 1,500
pieces of gefilte fish, 500 quarts of
kugel and 500 quarts of tzimmes.
We also do a big carryout business
for the entire Passover period, mainly
meat loaf, veal chops and our famous
Pesach bagels," she said.
"We also help the young house-
wives — those who just can't put a
seder meal together. Some of them
don't even know how to make the
seder plate, so we do it for them, and
they carry it out of here intact, right
to their table. We let them keep the
plate. And we even have cappuccino
tortes for dessert."
One of Bloom's customers, Sadie
Pesick of Southfield, stopped making
seders from scratch five years ago
because of poor health and switched
to Bloom. "The food is like home-
made, so I feel very good about it,"
she said. "This year, I put in a $200
order for chopped liver, chicken and
desserts at the two seders. My daugh-
ter works, so I take the food to her
house in Birmingham."
Excellence Too Catering handles
the seder carryout needs of many
members at Temple Beth El and
Temple Kol Ami. Paul Wertz bought
the business from the former Mark of
Excellence catering operation almost
six years ago and has seen the seder
business double during that time.
Wertz was in the restaurant and hotel
business for 20 years.
Full dinners start at $12.40,
including a half roasted chicken,
chopped liver, matzah-ball soup,
tzimmes, kugel and dessert — sponge
cake is his specialty. 'Almost every
order comes with a story from the
working women who just don't have
the time to prepare the meal, and
those who don't have the energy," said
Wertz.
A typical woman in these circum-
stances is Melody Shanbaum of West
Bloomfield, who is one of Kohn's cus-
tomers. She works 40 hours a week at
her Pharmacy Employment Service,
and the seder cooking and preparing
time would detract from her business
operation. "It takes a few weeks to
clean and cook and I used to do it at