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is uncluttered now with evenly spaced
tables that give it a more open and spa-
cious look.
Seating is now 80 for lunch, dinner,
snackinob , etc.
The first salad at Vineyards was
turkey cashew, with a couple of pounds
sold daily ... Today, selling over 100
pounds a day is average.
When Ron and Maggie began selling
Nova lox in 1985, three pounds a week
was usual ... Not so now, as Vineyards
takes its place as one of the area's largest
sellers of Nova lox ... going through
5,000 pounds a year ... This past Yom
Kippur alone, 1,000 pounds were sold
for the holiday break fast.
Ten years ago, hot dogs were put in
by Vineyards ... This past Memorial
Day, 1,200 pounds of Vienna and
Best's Kosher were sold ... Going
through over 2,500 pounds a year is
nothing now.
There wasn't even a kitchen when
Vineyards opened 16 years ago ...
Everything was made on a small, three-
foot table in the back.
Ron and Maggie's daughter,
Christine, was a year old ... While out
running the store, they had a nanny at
home watching their little baby ...
Today, Christine works at Vineyards
while going to Mercy High ... as one of
the 50 or so employees.
Delivery when it opened? ... No such
thing ... Now there are eight vehicles
on the road, delivering for small corpo-
rate parties to large home and office
events.
Vineyards is no longer just a fine
wine shop ... with imported cheeses,
beer, liquor, sandwiches and salads ...
The previous festivity store concept is
now very much secondary ... if even
that.
In May of 1990, along came Shirlee
Bloom ... from a highly respected histo-
ry of fine catering and preparation of
Jewish traditional foods ... Her fresh,
specialty dishes, made for carry-out in
her own kitchen on the premises, have
grown to over 30 on display for daily
consumption ... And one of Shirlee's
freezers still has her delicious soups.
In the first year after she came,
Shirlee made around 4,000 matzah
balls ... Now she and her staff make
about 40,000 a year ... From a small
amount of kreplach, the count today is
about 30,000 ... And 4,000 pieces of
gefilte fish is now over 10,000.
The 25-foot kitchen and one small
table ... from which Shirlee prepared
food in 1990, today is 132 feet long ...
with 12 tables and six freezers ... The
one stove is now three stoves, a char-
broiler and eight ovens ... The four-foot

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Orchard Take Rd. (Nor ,h of Maple), West Blool&
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11/30
2001

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