night," she said, "but the pressure of
work just got to me. My family used
to help, but they're all busy.
"We're having 40 people for seder
this year, so I ordered chicken, soup,
kugel and mushroom spinach souffle.
I insist on making the brisket myself.
Guests will bring the dessert. Being
able to carry out food for seder is a
lifesaver.
Marsha Scheer of Southfield is a
full-time architect and orders an array
of desserts from Kohn to take to a rel-
ative's home for seder. Her job pre-
vents her from taking on the full seder
responsibility.
Libby Sklar of West Bloomfield is
making the seder this year for "only
28 people," down from 40 last year.
She placed a $500 order with Kohn,
mainly for a la carte dishes, plus food
for the rest of the week and some that
she gives to a disabled friend for the
holiday period.
"When we used to spend most of
the winter in Florida, we returned
home late and didn't have time to
cook and prepare, so I started bring-
ing in the full seder meals," she said.
"Now, I either make the full meal or
order a number of side dishes. Paul's
food is high-quality and very tasty."
At least two kosher caterers have
determined that seder catering is just
not their cup of tea — er, matzah-
ball soup. Jeff Rosenberg, scion of
Rosenberg Catering at Adat Shalom
Synagogue, stopped seder catering
when his father, Albert, died in 1997.
Albert and his wife, Sarah, were in the
catering business for 52 years, includ-
ing the last 27 years at Adat Shalom.
"We did seder catering for the syna-
gogue families, but the orders dropped
off, so it just wasn't worth it anymore,"
he said. We may resume that part of
the business for the new millennium in
2000. We continue to concentrate on
taking care of the regular catering
needs of Adat Shalom members."
Rita Jerome, owner of Unique
Kosher Carry-Out in Oak Park, feels
the same way about the seder carryout
business. "It's not worth it financial-
ly," she said. "We would have to re-
kosher the kitchen and go through a
lot of other work and expense. This
way, we close for eight days and give
all of the employees a rest." Unique, in
business for six years, does a consider-
able amount of pre-Passover business.
In the weeks before the holiday,
"people are busy cleaning their places
and preparing seder meals, so they carry
out food from us to eat while they're
doing all of that work," said Jerome. P1
Sincere Best Wishes
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Peaceful Passover
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