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Arts & Entertainment

THE BEST OF EVERYTHING

A Blooming Success

Ron Asmar and Shirlee Bloom celebrate their 19-year partnership.

H

e was looking ahead to a larger
Since coming aboard, she
catering future while rapidly
has been a staple at Vineyards
expanding, so when introduced
Market Place ... Her Bloom's
to her by a friend of theirs, Ron Asmar
Kitchen and Catering have
was readily agreeable to listen and meet
established an enviable place
the person ... The owner of Vineyards
in local surroundings.
Cafe and Catering, as it was then named,
At lunch and dinner, cus-
had visions beyond the scope of the
tomers get their freshly made
woman doing party planning for him at
food from clean, well-stocked
that time.
counters for dining in or car-
The new lassie introduced to him by
ryout ... Her soups, frozen
Dr. Sam Scheinfeld presented a light that
matzah balls, kreplach and
flashed with sudden brightness as he
other items are big specialties,
envisioned a much larger operation for his both fresh or frozen ... A most popular
all-occasion planning and preparation in a dish is Shirlee's Southern "fried" chicken
future takeover of Ron's catering venture.
that is not fried ... She oven-bakes it,
This was back in 1991, and the gal
but the taste is of Southern fried chicken
is now celebrating hers and Ron's 19th
... Every entree is freshly made on the
anniversary of their affili-
premises, including turkey
ation together as Bloom's
or beef stuffed cabbage,
Kitchen and Catering at his
baked salmon with parve
Vineyards Market Place
dill sauce, brisket of beef,
on Northwestern Highway,
stuffed chicken breast, herb-
between Middlebelt and 14
roasted chicken, Swiss steak,
Mile, Farmington Hills.
meat balls and so much
Shirlee Bloom presented
more ... Bestsellers are the
a huge road to the culmina-
vegetarian chopped liver,
tion of Ron's hopes, bring-
barbecue short ribs, turkey
ing with her an impeccable
burgers and barbecue chick-
and highly successful track
en ... Items not seen at too
record ... Prior to their
many, if any, places are the
Shirlee Bloo m
hand-shaking, her vast
chicken strudel and potato
amount of carryout items were a popular
beef chops (fresh mashed potatoes stuffed
part of Johnny Katz's Harvard Row Kosher with seasoned ground beef).
Meats in Southfield, and six Farmer Jack
Nineteen years ago, there was no such
supermarkets.
thing as good vegetarian chopped liver ...
Shirlee was certainly no stranger in the
Today, numerous places may have it, but
Jewish community, preparing the food for
that made by Shirlee is ranked among the
catering at Lil Bloom's Kosher Catering
best.
on Coolidge and 10 Mile, as well as, in the
She may not have the kosher label, but
'80s, both her and mother Lil being the
Shirlee still prepares her food from a sepa-
kosher caterers at local synagogues.
rate kitchen with individualized ovens,

Summer
Catering
Special

54

May 27 • 2010

pots, pans, private refrigera-
tion, etc ... All food prepared
by Shirlee and her staff is from
certified kosher products sup-
plied by Harvard Row Kosher
Meats, Greenfield Noodles,
Morris Kosher Poultry and
Bake Station Bakery, which are
all under supervision of the
Council of Orthodox Rabbis of
Greater Detroit.
When Shirlee originally
came to Vineyards, there were
only about five or six low-fat items avail-
able in a section of the carryout sector
... Today, between Shirlee and Vineyards,
there are more than 120 selections ...
Bloom's Kitchen has its own private refrig-
erator, freezer, cooking ovens, microwave
ovens, etc.
The wonderful reputation that the
Bloom name carries has been a constant
community pride ... Bloom's Kitchen
and Catering is a Vineyards Market Place
pleasure that still carries on a wonderful
tradition of goodness and highly reputable
satisfaction.
ANOTHER LOCATION by Chili's Grill
& Bar chain may have been the wrong spot
for them, but the right one for another
dining operation ... Grand Tavern, corner
of Adams and M-59, Rochester Hills, fol-
lows take-over by RJ's American Grille on
Northwestern, Farmington Hills.
Both are free-standing buildings with
seating for over 200 and sports bar motifs
including television screens placed around
the restaurants.
Grand Tavern, George Lukaj's fourth res-
taurant operation, had its recent overflow
grand opening in a beautiful new build-
ing with spacious interior showing off

For all catered events booked with a
deposit between May 27th, 2010 and
August 31, 2010, you will receive 20%
off the food portion of your bill

Contact any of our venues directly to start
planning your event, or for all off premise
and Kosher catering, contact Lizz Smith
at 248-646-0370, extension 402.

high-top tables for small and large parties,
booths and well-stocked bar.
TWENTY-THREE CHEFS FROM
here will donate their talents and food to
the fine charity event, Dining With the
Masters, Monday, June 21, at the Westin
Book-Cadillac in Detroit ... It'll feature
tables of 12 each having its own chef to
cook a five-course meal in front of the
guests, plus a silent auction of one-of-a-
kind art by local artists ... Susanne Gilson
is again chair-gal of the evening ... The
initial event last year at Detroit Athletic
Club brought $100,000 to Henry Ford
Hospital's Transplant Institute.
TEMPORARY HOURS by Peter
Berishaj in taking back Gateway Deli
in Southfield are Monday-Friday, 8-5;
Saturday, 8-3; closed Sunday.
OPENING PROBLEMS in many
instances is part of the restaurant business
and most good operations will smother
them as soon as possible, so bear with the
restaurant ... Numerous eateries of yes-
teryears whose names would bring much
astonishment, started out with difficulties
and setbacks but solved them and went on
to dining greatness.
REUNION DEPT. ... Oak Park High
class of 1958 shindig is set for Saturday,
July 24, at Pi Banquet Hall, Southfield ...
Contact Barbara Kaye Saltz, (248) 489-2410.
CONGRATS ... To Jennifer Shapiro on
her birthday ... To Kenneth Levine on
his 66th birthday ... To Allen "Window
Washer" Schwartz on his 78th birthday
... To William and Carolyn Nosanchuk
on their 57th anniversary ... To Gary and
Joan Tringali on their 14th anniversary.

❑

Danny's e-mail address is

dannyraskin@sbcglobal.net.

Crowne Plaza of Novi • 248-348-2315
Radisson of Bloomfield Hills • 248-631-2376
Shiraz Gardens • 248-646-0370 x 218
Coach Insignia • 313-567-2622 x216
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