GET READY FOR WINTER For The Best Service Go To… continued from page 10 MUFFLERS and MORE is now Kenny’s Lakes Area Auto Experts! We’ve evolved: more training, more services, everything you need! We’re changing our name to refl ect the direction we’ve been moving in for years. The name is changing, but our hearts and commitment are the same. Kenny “the Car Guy” Walters, owns the award-winning auto shop and is a member of Temple Israel Lakes Area Auto Experts at 490 N. Pontiac Trail in Walled Lake 248.668.1200 www.lakesareaauto.com For years, Lakes Area Auto Experts has provided neighbors with HONEST, DEPENDABLE, QUALITY information, repair and service! They live here and it shows! 2065790 Email Kenny the Car Guy at kenny@lakesareaauto.com SEEN MONTHLY ON FOX 2 NEWS DETROIT SERVICE DISCOUNT (labor only) $10 OFF $50 $20 OFF $100 $30 OFF $250 or more ALL YOU CAN SEE BUFFET FRIDAY NIGHT LIVE! The classical sounds of the PUBLIQuartet join forces with the hip-hop poetry trio The Mighty Third Rail, for an evening of genre-crossing music. Rivera Court, 7 & 8:30 p.m. LECTURE Learn about elaborate food creations for court festivals, banquet settings and dessert buffets at Edible Monument: The Art of Food for Festivals. Lecture Hall, Sunday, 2 p.m. NOW ON VIEW 50 YEARS OF COLLECTING Through June 18 General admission to the Detroit Institute of Arts is free for residents of Wayne, Oakland and Macomb counties. 5200 WO O DWA R D AV E . 313.833.7900 | DIA.ORG 2063350 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.