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Miriam Stocker of Oak Park, co-chair of the event, checks her cholent.

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A30

June 18 • 2009

JN

Julie Edgar

reativity was a key ingredient
at this year's Iron Blech cho-
lent cookoff at Young Israel
of Oak Park on June 6.
More than 250 people sampled 12
cholents that ranged from spicy to
smoky to sweet — an unusual entry
this year was a cold dessert concoction
of ice cream, chocolate chips, marsh-
mallows and chocolate sauce. Cholent,
for the uninitiated, is a Shabbat stew
that is typically cooked in a crockpot
overnight and served for lunch.
The first-place prize, the Golden
Crockpot, went to Gabriella, 11, and
Steve Katz, a father-daughter team
from Southfield, with "Grandma's
Traditional Shabbos Chullent," junior
division; Tzachi Hayoun and Lior
Halevi of Oak Park with "The Silence
of the Lambs:' senior division.
Other winners:
• Best Name: "The Silence of the
Lambs," Tzachi Hayoun and Lior
Halevi of Oak Park;
• Most Exotic: A Sephardic chamin
or cholent by Devorah Cohen of Oak
Park;
• Best Presentation: "Nacho Cholent
Grande" by Jordan Stebbins and Adam
Siegel, both 8 and of Oak Park;
• Most Descriptive Name:
"Grandma's Traditional Shabbos
Chullent," Gabriella Katz and Steve
Katz of Southfield;
• Most Likely to Give You Heartburn:
"El Delicioso" by Elisheva Apap, 7, of
Southfield.

Ariel Sosne, 14, helps his mother,
Aliza Sosne of Oak Park, make
cholent.

Gene Schramm of Southfield gets
potatoes ready to go into the
cholent.