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Matt Prentice displays an entree at his restaurant Morels, A Michigan Bistro in Bingham Farms.

SHELL' DORFMAN

Editorial Assistant

ith the Jewish
Community Center of
Metropolitan Detroit
already reserving dates for
the newly renovated David and Marion
Handelman Social Hall/Auditorium, its
new caterer, Matt Prentice, is about to
launch into the kosher-catering business.
The president of the Bingham Farms-
based Unique Restaurant Corporation is
no stranger to the Detroit Jewish com-
munity. Although Catholic himself,
Prentice's wife, Lisa, is Jewish and
belongs to Temple Israel.
Prentice traces his "huge support"
from the Jewish community back almost
20 years, with the opening of his first
restaurant, Deli Unique, on Greenfield
Road. He remembers it as "the little deli
in Oak Park filled with Jewish cus-
tomers. "
Making frequent contributions to
Jewish causes, Prentice says he feels a
need "to give back to the community
that has embraced me and been so good
to me. "
Opening-night benefit proceeds from
his new Milk and Honey restaurant in

9/3
1999

_flcAtrnit Itzwich

NPWC

the JCC's D. Dan & Betty Kahn
Building in West Bloomfield, opening
next spring, will go to Yad Ezra, metro
Detroit's kosher food pantry.
The choice of Prentice to head the
food service team at the JCC was a deci-
sion over a year in the making. He was
hired by a catering and event manage-
ment task force, led by JCC treasurer
Gerald Wolberg. Committee members
included Sharon Hart, Ben Schwartz,
Jerry Kaufman, Miriam Bergman and
Bob Berlow. Consultant Fred Leeb pre-
pared application requests for prospec-
tive caterers, summarized replies and
participated in contract negotiations.
Jack Zwick, a CPA with experience in
kosher venues and rent standards, also
played a role.
Wolberg says the nationwide search
involved contact with "15-16 larger,
national, non-kosher food management
organizations, all of the Detroit-area
kosher caterers, as well as the non-
kosher Unique Restaurant
Corporation," comprised of Prentice's
13 restaurants and a bakery.
Of those who showed interest, four
local kosher caterers, four national non-
kosher caterers and URC's Matt Prentice
were interviewed.

Wolberg says the committee original-
ly thought that out-of-state caterers with
larger staffs and broader experience
would be the way to go. The national
firm of Aramark Refreshment Services
was initially chosen, but Wolberg says it
declined the offer, hesitant to enter the
unfamiliar territory of kashrut.
Prentice then was chosen, Wolberg
says, "because of his involvement with
Temple Israel and the reputation of his
business in the Detroit Jewish commu-
nity," referring to URC's on-site catering
at both Temple Israel and Temple Shir
Shalom.
"The team that Prentice will form to
lead his JCC venture will include three
full-time staff members at all times, a
chef, a marketing person and a manag-
er," Wolberg says.
The Council of Orthodox
Rabbis of Greater Detroit will pro-
vide an on-site kosher supervisor
for the new kosher food service.
Kosher catering will be available
from Prentice only at the JCC and
for private, off-site parties.
David Sorkin, JCC executive
director, says there is no connec-
tion between the hiring of Prentice
and the temporary shutdown of

the kitchen in the JCC's Jimmy Prentis
Morris Building in Oak Park. It is closed
to undergo renovations to meet program
needs and code updates.
Elijah's Cup, a small dairy cafe owned
by Paula Levy, will remain in the Kahn
Building's lobby through next year,
Sorkin says.
Handelman Hall, with table seating
for 300 and lecture-style seating for 650,
is expected to open around Oct. 1.
Sorkin says there have been calls and
tentative date holds, but no confirma-
tions are anticipated until the beginning
of 2000. The kitchen will open during
the first quarter of the year, barring con-
struction delays, with the restaurant
expected to be operating by spring.

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What began with "a little
deli" in Oak Park has
become a growing restaurant
company that's about to
enter the world of kashrut.