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April

CREATIVE SPACE

from page C26

their Huntington Woods home. Both
were preformed by Rabbi Avraham
Cohen of Southfield. Fish and salad
trays were prepared by Unique Kosher
Catering for about 60 people.
Detroit's Orthodox community
also relies on the two kosher pizza
shops, Jerusalem Pizza in Southfield
and New York Pizza World in Oak
Park, to meet their simcha needs.
Soril Sharon of Jerusalem Pizza says
they deliver their creative varieties of
pizza, salads and sandwiches to
Saturday night melave malka parties,
bar and bat mitzvahs, anniversary
parties, etc.
cJ
To insure uniform standards of
kashrut, the Orthodox shuls require
that kiddushes and other simchas on
their premises be prepared by
approved caterers. In other locations,
-however, many celebrations are home
cooked.
Dr. Gary and Penina Ross recently
celebrated the bar mitzvah of their
son Ze'ev in their Southfield home
with a meal for 60 prepared by
Penina and her friends. "We're used
to cooking," she says.
Likewise, a bridal shower for 50
was recently hosted in the Oak Park
home of Gary and Mirjam Schwartz.
Hostesses worked together to prepare
the dairy buffet supper and desserts.
These efforts, however, pale in
comparison to the legendary wed-
dings of the three daughters of Rabbi
Solomon and Gittel Gruskin some
years ago. Rabbi Gruskin, of
Congregation B'nai Zion in Oak
Park, found a creative solution to the
simcha space crunch. The weddings,
with nearly 1,000 guests each, were
hosted at the National Guard Light
Guard Armory in Oak Park.
Guests enjoyed dinners supervised
by Rabbi Gruskin.
Rebitizen Gruskin and a handful
of hard-working close friends pre-
pared part of the repast, putting up
7,000 meatballs, 7,000 cookies and
1,000 servings of homemade gefilte
fish. Specially hired chefs cooked the
remainder of the meal on the
armory's industrial ovens, which had
been kashered with Army regulation
flame throwers.
Too bad the old Hudson's building
was imploded. It could have been a
great place for kosher weddings. I 1