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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 s Perfect for °college °bedroom •family room 100% cotton afghan 48"x 60" Call Alicia R. Nelson (248) 557-0109 for an appointment 8/6 1999 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."