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39650 14 riNle Rd, Walled Lake, M148390 248.960.9740
Nev./ Hours! tviON FRI: 9 8 SAT: 10 5 SUN: 1 1 4
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Newberry Square
Shopping Plaza
1-4A(3GERTY
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recently expanded eatery. A warm
greeting from the Ehrenreichs lets visi-
tors know they're more than just wel-
come. And as you're escorted and seat-
ed at one of the 20 tables, you can't
help but notice that many of the faces
look familiar. Small wonder in this
town, where kosher eating spots are
few.
The next thing you'll notice in
Taste of Class won't be with your eves.
Aromas from steaming hot chafers
emanate from the buffet, which
stretches across the front windows.
These deliciousfleishig meat smells
simply can't be ignored. And, depend-
ing what week you go, the essences
change with the different ethnic
themed foods dished up here.
One week may feature Italian fare
with several soup, salad and entree
choices, ranging from minestrone soup
to Miriam's version of Italian chicken.
Another week may spotlight Sephardi
style food, like Moroccan meatballs, or
Greek offerings such as lemon rice
soup. Still others will boast Mexican or
Chinese themed food. And almost
always available is Miriam's famous
meatloaf.
But don't be mistaken, this isn't
what many would consider gourmet,
or haute cuisine. Taste of Class offers
honest, hearty, kosher fare. There's
nothing nouvelle or trendy about the
foods served here under supervision of
the Council of Orthodox Rabbis of
Greater Detroit.
Of course, if what you're looking
for are homemade soups, deli sand-
wiches and Israeli style sandwiches,
Taste of Class offers these, too. Lunch
specials are also available, starting at
about $5.
Chuck Ehrenreich was the driving
force behind opening Taste of Class. A
former owner of Talking Book World,
he always wanted to get into the food
business. Both native New Yorkers, the
Ehrenreichs moved to the Detroit area
some 20 years ago. Taste of Class is
their first real ta te of the food busi-
ness together, although Miriam grew
up in the restaurant biz and, until
recently, taught history and English at
Yeshiva Beth Yehudah.
Despite Miriam's persistent warn-
ings about the pitfalls of the restaurant
business, Taste of Israel became Taste
of Class in early February. The reason
for the name change? "We wanted our
own identity," explained Chuck.
All the Ehrenreichs participate in
the operation. Miriam brings her love
of
to the table. She develops
the menus with long-rime chef John
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114 Detroit Jewish News
O
Murdoch, who also worked at Taste of
Israel. Between them, they create and
prepare the recipes, many of which
were originally standard fare at the
Ehrenreich house.
Many Taste of Class dishes include
Miriam's blend of seasonings and often
contain copious amounts of wine. "I -
use so much wine to flavor food, my
husband jokes that \-vhen I cook, you
Taste of Class
offers honest,
hearty, kosher fare.
There's nothing
nouvelle or trendy.
have to say Kiddush," said Miriam.
Though chef Murdoch is not
Jewish, "John is so well versed in the
laws of kashrur it's amazing," said
Chuck. "I learned kashrut as I went
along," said Murdoch. "I had no trou-
ble learning. It wasn't a challenge.
Now I speak Ivrit (Hebrew)," he
joked.
Other family in the workforce come
from the eight Ehrenreich children.
Though a few live out of town, those
recruited to help out sport red bow
ties and shining young faces. Son
David, 17, helps out in managing the
place. Other regular helpers include
Yehuda, 15, and Leah, 13.
Many diners at Taste of Class are
-regulars, including Southfield resident
Janice Berkower and her family. "The
Ehrenreichs are also good friends,"
said Berkower. "Besides that, the food
is delicious. My family loves it. In fact
my son, who's a medical student, car-
ries out a couple of times a week."
Irwin Cohen of Oak Park, former
director of group sales for the Detroit
Tigers, brought good friend Joe Falls
of the Detroit News to Taste of Class
for dinner. "He loved the matza ball
soup," said Cohen. "He even said he
was going to bring his wife from
Clarkston to eat here:
"This is where the real people eat,
said Miriam Ehrenreich. "And this is the
kind of place where people can eat even'
day. Its affordable and its heimish.
Most families eat the same meal every
Friday and Saturday, and here they can
come For something different."