TUESDAY, MARCH 19 • 7:30 p.m.
THE BER VIAN
Midori is one of the
world's most gifted and
Double the flavor: a Purim meal
perfect for the Oscars!
Please join us for
by a meet and greet
with the artist.
"I will never hear a greater
performance of this greatest
The Evening Standard
$56 / Admission
$46 / Member
For tickets call 248.661.1900
or go to theberman.org
THE BERMAN CENTER FOR THE PERFORMING ARTS
Jewish Community Center of Metropolitan Detroit
D. Dan & Betty Kahn Building
Eugene & Marcia Applebaum Jewish Community Campus
6600 W Maple Road • West Bloomfield, MI 48322
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Call now to
February 21 • 2013
he spring holidays are coming
fast — and so early this year.
at sundown on Saturday,
Feb. 23. In about a month,
Passover will be upon us,
possibly with snow still on
This year Purim coin-
cides with a non-holiday
that feels like a holiday: the
While I should be talk-
ing hamantashen and what
to put in those fun food-
filled gift baskets we call
shalach manot, I'm also
looking forward to Sunday for another
reason — it's when Hollywood puts
on its biggest prom. While I'm think-
ing about homemade Queen Esther
BRAISED LAMB WITH
4 Tbsp. olive oil
4-6 lamb shanks (about 5-6 lbs.)
2 cups finely chopped onions
'/2 cup chopped celery
1 tsp. minced garlic
1 Tbsp. fresh rosemary leaves
6 cups beef broth
1 cup red wine (such as Barolo)
4 oz. (1 small can) tomato paste
1 bay leaf
1 cinnamon stick
'/2 cup dried porcini mushrooms
kosher salt and pepper to taste
Heat the oil in a large pot over
high heat until very hot. Add the
lamb shanks, and brown well on all
sides. Remove the shanks to a plate,
and set aside. Add onions, celery
and garlic to the pot, reduce heat
to medium-high and saute for 5
minutes. Place the lamb in the pot,
and add the rosemary, cloves, broth,
wine, tomato paste, bay leaf, cinna-
mon stick, mushrooms and salt and
pepper to taste (about 1 tsp. salt and
costumes, I'm also thinking about the
couture on the red carpet.
Of course, the Purim
afternoon seudah, or feast,
isn't complete without all
the boozing that goes with
it. So for this week's menu,
I've created dishes not
only perfect to soak up the
Purim alcohol but also for
munching on while watch-
ing the Oscars.
And because the entree
can be made well ahead of
serving and the vegetable
doubles as a salad, it's apro-
pos for no-fuss eating.
For dessert, I've chosen sweet and
salty biscotti — equally welcome wear-
ing a strapless or tucked into goodie
baskets next to the hamantashen.
1/2 tsp. pepper). Bring to a boil then
reduce heat, cover and cook, stirring
occasionally, for 2 hours. Adjust salt
and pepper to taste. If making ahead,
reheat at 250 degrees for 1 hour.
Makes 4-6 servings.
WITH BLUE CHEESE AND
3 lbs. beets, peeled and diced
into'/2-inch pieces (wear dispos-
juice of 1 lemon
1 /4 cup olive oil
1 /4 cup balsamic vinegar
kosher salt to taste
pepper to taste
1 cup goat cheese, crumbled
1 cup chopped walnuts, lightly
2 24-inch sheets of foil, stacked
Preheat oven to 400 degrees.
Arrange cut beets in center of foil.
Drizzle with lemon juice and olive oil.
Wrap the foil over the beets loosely,
and fold the edges of the foil together
to form a tightly sealed packet. Bake