Breaking The Fast

After a day of atonement, a light breakfast or
brunch-like foods are the order-of the evening.

Spinach and Cheddar Strata

ANNABEL COHEN

Special to the Jewish News

om Kippur falls on the 10th of Tishrei
every year — exactly 10 days from Rosh
Hashanah — and concludes the Days of
Awe, the time set aside to atone for our

Where We Eat

For great kosher dining!

Milk & Honey of West Bloomfield
6600 W. Maple Road
(Inside the Jewish Community Center)
West Bloomfield
(248) 661-2327
Closed 2 p. m. Fridays through sundown Saturdays.

Valet parking available.

Cuisine type: American — dairy/parve
Highlights: Try the whitefish burger; Hoisin
& Miso-glazed salmon and pistachio-crusted sea
bass.
Vegetarian choices: Wonderful selection for the

4Loaigis

sins of the past year.
While some think of the actual Yom Kippur
holiday as the time to express regret and ask for-
giveness, this belief is only partly true. The time to
beg forgiveness from other people we've wronged
is before Yom Kippur.
It is on Yom Kippur that we atone for wrongs
against God.
Part of the atonement process includes a 25-
hour fast. While certainly not the only fast day in
Judaism, even many who are not particularly
observant will fast on this holy day. With few
exceptions, just before sunset on Yom Kippur eve,
until just after sunset on Yom Kippur, all nourish-
ment — including any liquids — is forbidden.
And Yom Kippur, like
Shabbat, includes pro-
scriptions against work of
any kind.
Preparations for the
meal served to break the
fast should not be a chal-
lenge for worshippers con-
centrating on the solemn,
serious nature of Yom
. Kippur. For many, howev-
er, it is. How to make a
delicious, homemade meal
for many people ahead of time can be an issue.
For the majority, it's customary to serve a light
breakfast or brunch-like foods at the break-the-fast
meal. For most, this includes offering bagels, lox
and a dairy kugel. Putting it all together and serv-
ing it attractively is the pitfall. Planning is the key
FAST on page 158

(ovo-lacto) vegetarian. Muffeletta sandwich, eggplant
and portabella mushroom lasagna and autumn
squash risotto are just a few of the many choices.
Atmosphere: Sophisticated taupe, black and
honey-colored wood decor. Chairs (a pet peeve of
this reviewer) were very comfortable.
Service: Excellent. Our waitperson was friend-
ly, attentive and we appreciated her knowledge of
the food preparation.
Price range: A nice lunch for two will cost
about $25; dinner with a glass of wine each will
run about $60.
Who eats there: Not just kashrut seekers.
Businesspeople, Jewish Community Center visi-
tors, families and residents of the nearby apart-
ments fill the tables.
Reservations: Recommended, especially for
dinner.

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-4,14

inat's New In
Kosher Food?

hen Bob Katz showed up at our
offices armed with coffee cakes, we
couldn't help but smile at his
endearing enthusiasm about his company,
My Grandma's of New England. Now that
the "famous' cakes have been available local-
ly, we decided to check in with Bob and see
how the Detroit market was doing. "Hiller's
sold out of the 480 cakes delivered in less
than three days, and (oy) we're gearing up for
the High Holidays," Katz said.
A great choice for break-the-fast, My
Grandma's of New England coffee cakes real-
ly are delicious. Arailarple in Cinnamon
Walnut, New England Blueberry,
Granysmith Apple and Cape Cod Cranberry,
these "Circle K" kosher cakes will be avail-
'tx Ted Williams All Star Chocolate (a
long , sto

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hanuk
Cakes

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Liquor: Full bar with large selection of premi-
um kosher wines.
Bottom line: During a Thursday lunch hour,
EAT on page 156

Milk Honey of West Bloomfield in the JCC

.

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9/ 6

2002

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