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October 18, 2002 - Image 103

Resource type:
The Detroit Jewish News, 2002-10-18

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Fat-free is still in season
as we turn to the warmth
of comfort foods.


Special to the Jewish News

ighlights: Veal and chicken piccante and marsala,steak sicilian
create your own and specialty pasta dishes, signature Tara
house-made gelato desserts.
Vegetarian Choices: House specialty eggplant parmigiana, fre
.``: .grilled or al cartoccio, whitefish siciliana.
'Atmosphere: Casual yet upscale atmosphere with Mediterra n aln
Who Eats There: Brings in e W e kn ight empty nesters, couples, family
celebrations, business and birthday lunches.
'Service: Our waiter., Jason, was Very knowledgeable and offered to ask
the kitchen to prepare the dishes to our specific tastes.
''Price Range: Moderate for a white tablecloth restaurant. Dinner for
WE EAT 0 11 aod 104


Kosher in

Nothing 'Fishy' About
This Herring's Popularity

etroit's Sea Fare
Foods continue to
satisfy the demand
for the ever-popular fillet of herring hors
d'oeuvres. Sold under the Ma Cohen's and Sea Fare
labels, herring in wine sauce and herring in cream
sauce, staples at bar mitzvah luncheons and other
parties, remain the company's best sellers.
Yet Sea Fare Foods, founded more than 40 years


all is an extremely sneaky
season. First it appears
quite friendly.
Days get crisp, eventu-
ally nippy; then suddenly cold.
Leaves turn appealing colors of sien-
na, auburn and bright red — so
lovely to look at.
A drive down a neighborhood
street stirs up clouds of these fallen
icons and the ground crunches
beneath our steps. There's the ubiq-
uitous smell of smoke in the air
that's appealing — like the smell of
grilling. We know that someone's

ago and manage now y thd
third generation of the Sack •
family, also introduces new
.products to meet the changing
tastes of today's kosher cot).
Its latest varieties are herring
in wine with dill and herring in
horseradish sauce.
Sampling the herrings, the
wine with dill had a refreshing
taste, but we found the new
horseradish sauce too tangy and thick. The herring in
cream sauce was still our favorite. Add some sliced
apples. and it makes a great appetizer or brunch dish.
Sea Fare is an importer, packer and processor that


PASTRIES on page 104

burning leaves illegally, but we
won't tell because we like the
essence — both literally and figura-
tively. It reminds us of childhood.
Then it happens. One drenching
rain and the multi-hued foliage is
no longer suspended, but turns
brown and soggy, stuck to the
ground and disallowing the sun's
penetration to the solar-starved
lawn. We begin wearing sweaters to
bed and curse the five o'clock dark-
ness. We want to be warm.
Now is the time to eat warm,
robust-flavored and textured foods.
Under layers of clothes, we forget
our diets and opt for creamy this
and that, at the cost of spiraling fat
Can we eat to both our mind's,
and heart's, content — and still
maintain our weight?
The optimistic answer is "yes."
The trick is to fool ourselves, that
lean can be luscious. That creamy
can be light and that we can live
without the extra cheese topping.
Short of stews and soups, we don't
need to eat with a spoon to get the
warmth of comfort foods.
Look to a sprinkle of bread-
crumbs over pasta and vegetables
instead of the beguiling grated
cheese. Braise in fat-free yogurt or
broth instead of sauteing in butter
or oil. Where a recipe calls for
cream, use fat-free evaporated milk
or fat-free half-and-half. Eat beef,
eat legumes, go ahead and eat pota-
toes and other starchy foods. Just

NIPPY on page 104





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