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41

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Rita Jerome prepares a party tray.

meal at such a low cost and found the
answer was in charging more for
liquor.
"The bar bill was astronomical,"
Kohn said. We could have done four
parties in that price range, not one."
Bill Thomas of Pronto 608 said
price is definitely a consideration in
planning an event like a bar or bat
mitzvah, a bris or baby naming. "It
is crazy to say that this is not an
issue. When you are planning a
party, you are working with a bud-
get," he said.
But when it all comes down to it,
choosing to go kosher with a simcha is
all about personal preference and com-
fort with the level of kashrut. Halpern
said she tells her customers right away
that her kitchen is not kosher. "Part of
a determination the customer makes is
whether they adhere strongly to the
kashrut laws," she said. "We do not
have a per se kosher kitchen. If they
have some leeway, we can provide a
dinner that is dairy or fish."
Marsha Friedman agrees. "If you
feel in your heart that you are only
comfortable with a kosher meal, then
you will pay whatever more it is to
have that meal be kosher. That is the
way it is," she said.

DIAMOND JACK'S

(313) 843-9376

RIVER TOURS

.pt

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4/9
1999

Detroit Jewish News CM