metro >> kosher guide

Kosher Catering from
page 20

Filling The
Freezers

Epic Kosher Catering

(855) 543-EPIC (3742)
epicureancateringandevents.

corn

Brian's Foods brings Jerusalem Pizza's
kosher calzones to markets.

I

Shelli Liebman Dorfman
Contributing Writer

T

he man behind the smiling face on
new packaging in area frozen food
cases has good reason to be happy.
Expanding on the popularity of his kosher
calzones, Jerusalem Pizza owner Brian Jacobs,
along with business partner and entrepreneur
Steve Katz, has begun production and outside
sales of the frozen version of the meal entree
under the name Brian's Foods (wwwbrians-
foods.com).
The new business is separate from Jacobs'
Jerusalem Pizza in Southfield and Jerusalem
Bistro in West Bloomfield.
"But it is closely related:' Jacobs
said. "Recipes are derived from Jerusalem
Pizza's recipes and are currently made and
packaged in Jerusalem Pizza in Southfield:'
Brian's All Natural Gourmet Calzones
launched June 1 at Busch's Fresh Food Market
in West Bloomfield with an order of two cases
of each of their five flavors. Five weeks later,
the frozen, fully baked calzones were being
sold at 11 area Busch's stores as well as 8 Mile
Foodland in Southfield, Heartland Market in
Farmington Hills, Holiday Market in Royal
Oak, Johnny Pomodoro's in Farmington Hills,
Market Fresh in Beverly Hills and Market
Square in West Bloomfield.
Priced from $4.99 to $6.99, the kosher veg-
etarian calzones are packaged in a microwave-
able and oven-usable flow-wrap material inside
a freezer-grade box to retain freshness.
The flavors include Classic Pizza, Supreme
Pizza, Cheese Lovers, Mushroom Medley, and
Potato and Cheese.
All are certified OU-dairy and are supervised
in conjunction with the Council of Orthodox
Rabbis of Greater Detroit, certified vegetarian
through the American Vegetarian Association,
contain non-GMO ingredients and are certified
Real Cheese with the Real Seal organization.
"Even though they are not labeled cholov
Yisrael (dairy with special kashrut supervi-
sion), they are currently cholov Yisrael because
they are baked at Jerusalem Pizza:' Katz said.

Secret Ingredient
Plans to create Brian's Foods began during a
casual fact-finding meeting between Jacobs
and Katz at the Southfield Jerusalem Pizza.
"I asked Brian his objectives and he said
efficiency in his restaurant and catering opera-
tions, and franchising; said Katz, who assists
startup companies and consults with estab-

22

August 13 • 2015

lished businesses looking to advance. During
the meeting, customers from Chicago, Miami
and Boca Raton happened into the store and
commented there were no restaurants like
Jerusalem Pizza in their cities.
"I mentioned to Brian that I felt the fran-
chise route would be difficult because, despite
some very good and dedicated employees,
Brian and [wife] Rivka are the secret ingre-
dients of Jerusalem Pizza and any attempt to
expand would need to infuse that element into
it to be successful.
"We needed a way to get the product to
more locations without the need to have our
secret ingredient, the Jacobs duo, present at
each place Katz said. "We needed to put
Jerusalem Pizza products in the freezer section
of every grocery store across the country:'
Over the next two years, they created Brian's
Foods, accepting guidance from others in the
food industry.
"One of the best resources was Micah
Loucks at the Michigan State University
Product Center:' Jacobs said. "He connected
us with resources to help in every aspect of
the project. He brought us to the Making It
in Michigan show in Lansing last November
where we met Jack Aronson of Garden Fresh,
who was very complimentary and helpful. We
also met representatives from many grocery
chains we now are developing relations with
including Kroger, Meijer, Busch's, Sam's Club
and others:'

The Hiller's Connection
An early booster was John Woodgate at Hiller's
Markets:' Katz said. "He gave us our first
chance by allowing us to put our products into
all Hiller's stores. We were scheduled to launch
there on May 20, 2015. We began producing
product for the launch, but learned on May 1
that Kroger was buying Hiller's. This meant our
launch was off'
Fortunately, Shirley Rebottaro-Houle at
Busch's stepped in and helped us launch
instead at Busch's in West Bloomfield:'
Brian's Foods also has benefitted from a
connection with Forgotten Harvest and their
subsidiary Hopeful Harvest in Oak Park.
"Besides being available for warehousing and
logistics and as a resource on many levels, they
also sponsored a show where we re-established
our connection with Busch's grocery store and
got great guidance from others in the industry,
including Dave Zilko of Garden Fresh:' said
Katz, Brian's Foods' COO, who oversees day-to-
day operations.

Brian Jacobs at a frozen food case filled
with his calzones

Shalom Shomer is director of
kosher operations for Epicurean
Catering & Events. Epic pro-
vides meat catering at the West
Bloomfield JCC. The dairy divi-
sion, Milk & Honey, is also based
inside the JCC, but has plans to
move later this year. In coopera-
tion with the Friendship Circle,
Milk & Honey will reopen as a full-
service restaurant and culinary
training center in the Farber Soul
Center, Walnut Lake and Drake
roads in West Bloomfield.

Quality Kosher Catering

(248) 352-7758
www.qualitykosher.com
Etta Kohn launched Royal Kosher
Catering in Detroit in 1966, and
her son Paul continued in the
catering business with Quality.
The legacy continues under
owner Leah Kohn, Paul's widow,
and their son, general man-
ager Daniel Kohn. Quality Kosher
Catering's exclusive venues are
Congregation Shaarey Zedek
in Southfield and Adat Shalom
Synagogue in Farmington Hills.

Y2K Kosher Catering

(248) 245-0749
Joseph Kellman owns Y2K Kosher
Catering, which is based at Bais
Chabad of North Oak Park.

Steve Katz displays a box of Brian's
All Natural Gourmet Calzones at
Busch's in West Bloomfield.

"We are grateful to our friends, supporters
and backers, including Hebrew Free Loan. Our
community is fortunate to have such an orga-
nization to help with startups like ours," Katz
said. "They provide mentoring and guidance in
addition to funding. Their trust in us motivates
us and helps us stay focused on the success we
know we will be able to achieve:'
Jacobs said, "The options to expand Brian's
Foods' offerings are endless. Once we create
our brand, we can introduce pizza, breadsticks,
fries and any other item Jerusalem Pizza cur-
rently makes that can be frozen, as well as new
recipes. We can also expand our calzone offer-
ings to low-fat, gluten-free and maybe even
vegan:'
Brian's Foods' motto is "taking great food to
a great place:'
"We provide the great food and our custom-
ers provide the great place, wherever that may
be' Katz said. "Brian's Foods wants to expand
across the country providing delicious, ready-
to-heat-and-eat foods for everyone everywhere,
including those keeping strictly kosher, veg-
etarians and anyone else who wants a quick
and easy quality meal:' ❑

The Vaad also certifies as
kosher: Babylon Ethnic Foods in
West Bloomfield, Dragonmead
Microbrewery in Warren, Oak
Park-based businesses Kaplan
Cakes, Kookies 4 You and Nachlas
Caramels as well as some Slurpees
products sold at certain 7-11 stores.
For updates, visit www.cordetroit.
corn or call (248) 559-5005.

Conservative
Kosher
Certification

Although this report focuses on
Orthodox kosher certification,
Conservative Rabbi Jason Miller,
trained as a kosher supervisor, is
the founder and rabbinic director
of Kosher Michigan, a certification
agency.
Kosher Michigan has certified
restaurants, bakeries, stores and
hundreds of products. For the
complete list, visit www.
koshermichigan.com . Miller, a
Jewish News contributing writer,
can be reached at (248) 535-7090.