I

Latke judges confer on winners: Susan Selasky of Grosse Isle, Stephanie

Preweda of Sterling Heights and Esther Allweiss Ingber of Oak Park.

Latke Fry-Off

Cecilia Prado GLINTED SWEATER

JSL hosts a latke-making contest;
judges can't pick just one winner.

SKIRT ($188) in neutral, at area

Anthropologie stores

(anthropologie.com ). Wear it with

HD in Paris THISTLEBERRY

BLOUSE ($78), also at

Esther Allweiss Ingber
Contributing Writer

Anthropologie, and knee-high

boots.

W

ho makes the best latkes?
That was the question
five judges attempted to
address at the Jewish Senior Life Latke
Contest. More than 60 older adult
residents attended on Dec. 11, prior to
enjoying a latke supper at Fleischman
Residence in West Bloomfield.
Think choosing was easy? No way!
Judges from the Detroit Free Press,
Oakland Press, Edible Wow magazine
and Detroit Jewish News — Annabel
Cohen and me — sampled five deli-
cious, non-greasy latkes. We could not
agree on the top three winners.
Fleischman program coordinator
Mary Blowers came up with a com-
promise solution: Find a category in
which each team excelled. Everyone's a
winner, right? So, here's the list:

360 Sweater cash-

mere banded-bot-

tom PANTALONE

($326) in bluebell,

at Hersh's, West

Bloomfield (248-

626-7776). Wear

Most contemporary: Team 2 — Elana
Schwartz, Fleischman's residence ser-
vices coordinator; her friend Leslie
Katz, director, Friends of Jewish Senior
Life; and Elana's husband, Rabbi
Daniel Schwartz of Congregation Shir
Shalom. Their latkes included avocado
hearts, Feta cheese and leeks.

Most non-traditional: Team 4 — Nick
Lewis, Fleischman's top chef. He made
sweet potato latkes including cumin
and smoked paprika.

Most original: Team 5 — Rose
Davidson of Meer Apartments, assisted
by daughter-in-law Marla Davidson,
program assistant at Fleischman.
Using only five ingredients, Rose had
her preparation down to a science.

Most unique preparation: Team 1 —
Fleischman resident Sarah Kreisman,
assisted by Miryam Cohen. Their entry
was mashed potato latkes fried in but-
ter, not oil.

Most traditional: Team 3 —
Schoolcraft College professor/chef
Nancy Handelman with assistant
Micki Grossman. Their grated latkes
had the crunchiest texture.

❑

4;ye' •

A latke frying

it dressed down

with combat boots

or sneakers, or

dressed up with

a pointed-toe

pump, T-shirt and

am.

Minnie Rose cashmere SHIMMER

COLORBLOCK RUANA ($259), in

black combo at Rear Ends, West

Bloomfield (248-626-4333). Wear

leather jacket or

a cropped sweater

with blouse under-

neath and a

bootie.

it as a cape with a cami under-

neath, on or off the shoulder.

Dress up with pumps or down with

leather leggings or skinny jeans.

The teams are hard at work on their entries.

January 1 • 2015

15