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12 February 4 • 2016
metro »
Though not part of the Orthodox com-
munity, Sirlin said the best way to fulfill
his obligation to the synagogue is through
his culinary skills. In addition to prepar-
ing meals, he carefully shops for the
ingredients as instructed by Rabbi Hadar
for specific kosher certifications. During
the warmer months, he brings fresh herbs
from his garden to add homegrown flavor.
“I like to think that by taking care of
things back in the kitchen, I can help the
rabbi devote his energies to serving his
congregation from the more ritual side
Longtime B’nai Moshe volunteer Ruth
of things,” said Sirlin, who recalls when
Shayne puts a blintz souffle in the
it was unheard of for a man to help in
oven.
a synagogue kitchen. “You make lots of
people very happy by cooking them a
great meal they really enjoy.”
and cooks on Thursdays or Friday morn-
“BEST KIDDUSH IN TOWN”
ings, all the while looking for extra vol-
For 15 years, Ruth Shayne of Farmington
unteers.
Hills coordinated the Kiddush at
“People are very well-meaning and
Congregation B’nai Moshe in West
extend offers to help, but they are often
Bloomfield and took pride in serving
overcommitted and some don’t show,”
up what she called “the best Kiddush in
Pollack said. “Still, there are a handful of
town.”
us that keep things running with a well-
Breaking away from the usual fare of
developed schedule and system.”
tuna and egg salad on bagels, Shayne
SHARING A KITCHEN
expanded the synagogue’s Kiddush offer-
ings to various types of salads, blintz souf- While most congregations work out of
the kitchens in their own buildings, con-
fles, kugels and desserts. With her “little
gregations that share a building — and a
club” of Kiddush volunteers, she created
kitchen — with another learn to work out
themed menus such as red, white and
challenges such as kashrut. When Reform
blue foods for July 4 or a Mexican buffet
Temple Kol Ami welcomed Conservative
around Cinco de Mayo. And she added
B’nai Israel (BI) into its West Bloomfield
foods that would align with congregants’
dietary needs, including diabetics or those building, the BI congregants developed
ways to prepare kosher meals in a non-
with lactose or gluten sensitivities.
kosher kitchen.
Shayne said she welcomed helpers of
The congregation has special basins for
all ages — from an artist who once fixed
the sink, keeps its own pantry, pots, pans
an errant name on a birthday cake, to
and utensils, covers counters before pre-
teen helpers who like to set out dessert
paring food, and double wraps food that
platters.
bakes in the oven. Because of kashrut rea-
“When you set up tables and chairs
sons, they do not use the temple’s stove.
and put out a nice meal after services,
At the helm of the BI Kiddush volun-
people tend to linger and stay longer on a
teer brigade are husband-and-wife team
Saturday morning,” Shayne said.
Roxane and Brian Newhouse of West
As the congregation has aged, Shayne
Bloomfield. Week after week, they work
said congregants not only volunteer to
tirelessly to make sure the week’s shop-
cook, but also to drive older members to
services so they can be with the congrega- ping is complete by Thursday, that challot
and rolls are picked up on Fridays, and
tion during and after services.
“Bringing them to a nice Kiddush lunch that a crew is ready to prepare the meal
on Thursdays and Fridays and it is ready
makes them feel less isolated,” she said.
“I truly believe that volunteering to pre- to go by 9:30 on Shabbat morning.
“When B’nai Israel moved into the Kol
pare this meal is a true and valued service
to our community. Making Kiddush lunch Ami building, a need arose for someone
to volunteer in the kitchen, and I said
was like cooking for my extended family,
Brian and I could help,” Newhouse said.
like serving a meal from my own home
“One thing led to another, and now I have
but on a much larger scale.”
it down to a science.”
When Shayne stepped down about
When volunteers arrive on Saturday
three years ago to work more in the syna-
morning, the tuna and egg salads have
gogue’s office, her friend and co-Kiddush
already been prepared and the oven is hot
planner Carol Pollack of West Bloomfield
to heat an entree. Volunteers that morn-
took over. The retired vice president at
ing spend most of their time cutting fruit
Comerica Bank said she enjoys serving
and vegetables, tossing a green salad and
her congregation this way because it
keeps her busy. She shops on Wednesdays placing cookies or pastries on a platter.