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A New Year ... But Why The Same Old Food?

Even with a "fresh start" on Rosh Hashanah, it's hard to change traditional fare.

T

hrough the years, chefs, home-
bodies, etc., continue trying vari-
ous ways of changing the tastes
and looks of High Holiday dishes of Rosh
Hashanah feasting and Yom Kippur fast-
breaking.
Celebrated chefs like Wolfgang Puck
work their fertile minds to come up with
Rosh Hashanah innovations like Puck's
recipe of a different kind of sweet and sour
chicken breast for a lighter fare that he has
told about in the Chicago Tribune ... "Very
simple he says, "with a combination of tart
dried raisins, fresh sweet grapes, dry white
wine and sweet dessert wine, grated lemon
zest, fresh sage and a bed of couscous" ...
It reflects the exotic melting pot that the
Mediterranean has been doing through the
centuries, says Puck.
About five years ago, Phyllis Glazer wrote
in the Chicago
Tribune, "It may
be 7,536 miles
away from her
own kitchen
in Tel Aviv, but
I can just see
my 95-year-old
mother jotting
down suggestions
for what she
thinks my sister
in Los Angeles
should serve on Rosh Hashanah. Her selec-
tions are predictable, homemade challah,
chicken soup with kneidlach, chopped
chicken liver (in the old days it was the real
McCoy), roasted chicken accompanied by
a tsimmes and numerous other side dishes,
and a fruit compote with her famous man-
delbrot or a honey cake for dessert:'
Changing the looks and tastes of Rosh
Hashanah tradition food is much harder
than it looks, though ... Like eating
tsimmes, the carrot-based stew of coin-
shaped pieces ... Even small, stuffed kre-
plach dumplings, etc.

PRIME 21

Changing the dishes of Jewish
holidays like Rosh Hashanah,
is much, much harder than one
would believe ... How are you
going to change tradition? ...
Honey cake, challah, brisket,
apples, honey, etc., etc. ... There
are some chicken variations, but,
all in all, there is nothing like
the real thing that for centuries
have been favorite Jewish holiday
dishes of so many people.
Vegetarians have numerous
thoughts for their families ... Veggie folks
are very creative and come up with terrific
ideas ... Like the creation of vegetarian
chopped liver that almost tastes like the real
thing ... and has become a huge favorite.
But symbolism plays a large part in Rosh
Hashanah food ... Like round challah
loaves represent-
ing the cycle of
life and prayer
for another year,
or a coronation
crown of God as
ruler on Rosh
Hashanah, or
apples dipped
in honey as a
Rosh Hashanah
symbol.
You can
change Rosh Hashanah food in many ways
to look and maybe taste somewhat different
... not much ... but truly changing tradi-
tional cuisine itself is a different story ...
and actually not quite probable.
IT IS TO AN ENTERTAINER'S credit,
when emulating Frank Sinatra, he does not
try to imitate his voice ... Sinatra was a rare,
one-of-a-kind vocalist with his own way of
weaving melodies ... Because of this, Mark
Randisi put on a wonderful show recently at
Andiamo Bloomfield Township's downstairs
Cabaret with an excellent array of songs in
honor of the late great one's 100th birthday.

His Sinatra-like hand and
body accents, including the
left-hand movements and
crowd-pleasing antics, delighted
a most appreciative audience of
about 75 ... Randisi's versatile
presentations in his own voice
do much to satisfy ...Those who
have to depend on poor imita-
tions of Frank Sinatra's warbling
are rarely successful ... There
have been many so-so copies,
but hardly a good one yet.
Mark Randisi has this excellent foresight
... and is most confident to depend on his
own vocal cords to put across a song or
two ... which he has done many times and
always presents in a delightful and enter-
taining manner ... certainly an indicator of
a good performer.
George Zeff came from the audience to
sing in his usual fine Maurice Chevalier way
... another successful, intimate cabaret eve-
ning presented by Andiamo owner Joe Vicari.
HAVING THE FORESIGHT of recogniz-
ing a gift in others is an admirable trait ...
Identifying it is a blessing ... Like the astute
business heads that Linda Ross had seen of
her late dad, Jack Eder, owner of Dixfield
Super Markets with partners Phil Stein and
her uncle Dave Levitsky ... All three were
prime examples.
As was her late husband of 30 years, food
broker Henry Ross, whose family owned
Hygrade Food Products ... Henry passed
on about two years ago, and was a large cog
assisting Leo Stassinopoulos in opening
his Leo's Coney Island restaurants ... plus
helping the late Jim Giftos in the beginning
of his National Coney Island chain ... and
aiding others.
Linda, though, may not fully realize how
much foresight she, herself, possesses as a
water color and acrylics painter and Realtor,
but she does recognize the talents of others.
When Harry Colburn confronted Linda
for her opinion on the wood artistry of his

Danny's email address is

dannyraskin@sbcglobal.net.

EVOLUTION OF
BORDEAUX

SEPTEMBER 15TH 6-9PM

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EKE RD. WEST BLOOMFIELD, MI 48322

September 10 • 2015

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122

good friend Evangelos Zisopoulos, she had
an immediate great impression and agreed
to assist with her own marketing and public
relations abilities ... Especially after seeing
more of his creative genius ... Zisopoulos,
himself, never knew he could carve so well,
and after coming to America direct from
Greece, went to work designing furniture in
what has become a remarkable career.
Linda and Harry formed a partnership to
promote Zisopoulos' creations ... Among
his amazingly innovative handicraft that
has won much comment is Zisopoulos'
magical wooden horse named Arion
completely hand-carved in solid mahogany,
it will be on display at the private reception
that she and Harry are putting on at his
Bloomfield Hills home, Wednesday, Sept 16.
OLDIE BUT GOODIE ... A Jewish
woman stopped at a posh gourmet food
shop ... An impressive salesperson in
morning coat with tails politely asked, "Can
I help you, madam?"
"Yes:' replied the customer. "I would like
a pound of lox to break fast on Yom Kippur
next week:'
"No:' said the dignified salesperson, "you
mean smoked salmon:'
"OK, a pound of smoked salmon:'
"And a dozen blintzes:'
"No, you mean a dozen crepes. Anything
else?"
"Yes, a pound of chopped liver:'
"No, you mean pate:'
"OK," said the Jewish patron. "A pound of
pate. And I'd like you to deliver this to my
house next Saturday:'
"Look," said the stately salesperson. "We
don't shlep on Shabbos!"
CONGRATS ... To Douglas "Doug"
Goldberg on his birthday ... To Milton and
Beverly Dunn on their 60th anniversary ...
To Dr. Fred and Sandra Bernstein on their
61st anniversary.

JN

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