oa
Spring
Mix and match these recipes
for a taste of the season.
ANNABEL COHEN
Special to the Jewish News
Bonnie Fishman shows Andi Sklar, Arlene Selik, Leslie Pilling and Carrie Lachman how to assem-
ble Primavera stuffed tomatoes with pesto.
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A working group takes a little time-out at Bonnie's.
ILLANA GREENBERG
Food Contributor
E
very other Tuesday, the Women
Exchanging Business (WEB) meet at
the JARC building in Farmington
Hills to share ideas, refer business to
each other and entertain outside speakers. But
after 6 1/2 years of getting to know, trust and like
each other, they also enjoy getting together just to
be social.
Last month, a cooking class at Bonnie's
Patisserie in Southfield provided the perfect
venue. "It's nice to get together outside of the
business environment," said Diane Siriani, a
WEB co-founder and current president. "We all
have a life in addition to our work life, and we're
all interested in good food."
For the WEB group event, Bonnie Fishman,
owner and chef of Bonnie's Patisserie and one of
the group's founding members, prepared appetiz-
ers of smoked salmon rolls, and capanata with
goat cheese and baked garlic.
While waiting for everyone to arrive, the
women mingled (invariably talking business) and
had a glass of wine (you can bring your own to
Bonnie's private parties). Then the cooking
began.
Because of the larger group size (there were 15
women), Bonnie set up three workstations. First
she demonstrated the various steps, and then had
the women chop, roll and assemble.
The finished meal was delicious. A romaine-
spinach salad with caper vinaigrette accompanied
L
et's at last celebrate the season. Tax day
has passed. The snow and ice are final-
ly gone (I think). It's finally time to
start acting like it's really spring. And
eating that way, too.
Artichokes are in season right now. Though
they look exotic as decoration, it's a shame to let
the season pass without dipping those meaty
leaves in something — butter, vinaigrette, a spe-
cial sauce — at least once during spring.
Especially since preparation is easier than many
think.
Fresh peas, the kind you see women removing
from bloated pods in all those Americana films
of the good old days, are glorious. Though per-
fect steamed and tossed with a bit of butter and
fresh mint, we search for ways to diversify.
Quintessential to the season is lamb. Young
SPRING on page 85
FOOD FOR FUN on page 84
Kosher Pet Fare For Passover?
The Rabbinical Board of Greater New York has
issued a kashrut alert for pet owners: many
brands of commercial pet foods, although
classified as "grain free," "pure" or "natural,"
may still contain chametz (ingredients that are
not kosher for Passover).
The board says that Halachah (Jewish law)
strictly forbids pets of Jewish owners from eat-
ing chametz during Passover. This prohibition
includes even if the pet is served by a gentile
outside of the home.
The Rabbinical Board has set up a toll-free
telephone and e-mail to answer Passover ques-
tions: (888) 782-3645 or
HalachaHodine@att.net
Kosher and kosher-for-Passover pet food can
be ordered on-line at wwvv.kosherpets.com and
www.kosherpetz.com
— Illana Greenberg
Spring Peas
NV
4/18_
2003
83