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liottesl i alot
If you are not wearing' it...
sell it!...
or BORROW on it!
■
,441.7 TOALN
You can't enjoy jewelry if it's sitting in your safe
deposit box. Sell or borrow on it for immediate
cash. We deal in jewelry, watches & gemstones.
A Service to Private
Owners, Banks & Estates
Gem/Diamond Specialist
AWARDED CERTIFICATE BY GIA
IN GRADING & EVALUATION
30400 Telegraph Rd. • Suite 134
Bingham Farms 248-642-5575
Christmas •Sz -
Hanukah
In )uly Sale
Fine Jewelers
Est. 1919
Lawrence M. Allan, President
Daily 'Til 5:30
Sat. 'Til 3
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RESULTS ,
ADVERTISE IN:
Best Savings Opportunity of the Year!
SAVE t5-40%*
011 Practically Eveiything Storewide!
EN V
JN
ENTERTAINMENT
SECTION!
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Call the
Sales Department
(248)
354-7123
Ext. 209
DETROIT
JEWISH NEWS
O S .,1•4
7/14
44
to help them locate things, such as
yellow fin tuna loins and truffle oil.
We've contacted our equivalent orga-
nizations in other cities and have
learned about differences in product
quality."
"Customers have
wanted sushi...
and our chef is
developing that
concept.
CCWM
2000
four-star rating in the Detroit Free
Press review and cooking awards from
a competition sponsored by the
American Restaurant Association.
"We've had a 28 percent increase in
business and an 11 percent decrease in
operational costs. We're getting
more efficient and knowledge-
able, but we still need more peo-
ple," he says.
Men with yarmulkes, men
without yarmulkes and even men
with turbans, represent the diver-
sity of Clientele here. One recent
customer was Temple Kol Ami
Rabbi Amy Bigman, who does
not keep kosher, but hosted
some relatives who do. She says
she liked the food choices and
plans to return.
The menu, defined to com-
pete with those of about 75
neighborhood restaurants, offers
an array of American and for-
eign-based selections — from pan-
seared, stuffed rainbow trout to
Fettuccine Alfredo
all with chef
John Schmidt's personal touch.
"We are trying to offer the best
menu that we can create without hav-
ing to use shellfish or non-kosher
ingredients," explains Kohn, who has
invested in a smoker so that food
quality can be checked before going
through the smoking process.
"We're getting products from all
over the world," he adds.
"Customers have wanted sushi,
which is very popular, and our chef
is developing that concept."
Schmidt's new offerings are based
on restaurant networking and cus-
tomer preference.
"When we first Opened, whitefish
was the dominant dinner order, but I
think the taste buds of our customers
are being developed so they under-
stand how interesting fish can be,"
Schmidt says.
"Macadamia-crusted sea bass is
becoming very popular in the evening,
while our Caesar salad has been the
most popular lunch choice," he says.
Several new salad entrees have been
added for summer.
SOLDIER
SHOP
3947 W 12 Mile Rd. Berkley (248)543.3115
'TN
Keeping It Kosher
Rabbi Joseph Krupnik of the Council
of Orthodox Rabbis, which monitors
kosher establishments, has used some
creativity in overseeing the - kashrut at
La Difference.
"They have a need for unusualTh
ingredients, and the products aren't
easy to find," Rabbi Krupnik says.
"We have been going to more places
— Paul Kohn
Starting the first week in August,
signature La Difference dishes will be
available for carryout. A take-home
menu will be introduced along with
parking spaces reserved for those pick-
ing up meals, side dishes or delicacies
from the Sunday brunches.
Also coming is an off-premises
kosher dairy catering operation,
which builds on. Kohn's Quality
Kosher Catering experience. Among
his most celebrated private party
guests have been President Bill
Clinton and Vice President Al Gore,
whose picture with Schmidt soon will
be hanging in the restaurant. La
Difference is located at 7295 Orchard
Lake Road, just north of 14 Mile, in
the Robin's Nest Plaza.
"We'll be going to synagogues,
homes and wherever there is a party,"
Kohn says of the new catering service.
"We expect to have our own dishes,
wait staff and equipment. It's much
easier for us to set up a mini commer-
cial kitchen in someone's garage than
to try to fit our pans in other people's
ovens, kosher or otherwise."
Large meetings and parties inside
the restaurant are scheduled around
the regular hours.
All the changes, however, are not
what matters most to diner Tonya
Herschfus, an observant registered
nurse from West Bloomfield. After a
long day on her feet, she's happy to
leave the specialized cooking to some-
one else and sit down for a leisurely
gourmet meal with her husband
Marc, a gastroenterologist.
"We go to La Difference a lot," she
says, "and it's such a relief to be able
to have that kind of service." ❑