Page 78 - issue
P. 78
to leave my home and come to a facili- ing your whole life behind and coming fast was already being prepared on
ty, I was very hesitant at first, because I to a different place at an advanced age cheerful royal blue china plates: A
had been in my home for well over 20 is very difficult for most people. Tudor bagel, scoop of cream cheese and hard-
years. I couldn’t have done it without Heights really has a nice feel about it boiled egg halves, garnished with toma-
the support of those people I call my because of the way it is set up and the to and cucumber slices. We discussed
family. I don’t have any biological fami- way it is run.” the other Shabbos menus before head-
ly anywhere, but I have many people, ing to his office to shmooze about
especially right here in this little corner Menashe Shabtai is just one of the kosher.
of the Eruv, who are very much like important key staff members at Tudor
family to me. After looking at several Heights. He works 55 to 60 hours a “To some of the residents, it is
places within the Eruv, I decided that week cooking for its 55 residents, from important for them to eat kosher; to
Tudor Heights would be the place for 8:30 a.m. to about 7:30 p.m., daily. On others, it is important for their families
me; it appealed to me. It has a lot to the way to my tour of the fleishig to eat kosher,” explained Menashe, a
offer, such as kosher. It’s not easy pro- kitchen, we passed a bulletin board veteran chef who has doubled as a
ducing food for a large group of people, with wallet-sized pictures of the resi- mashgiach for over 40 years, including
but Menashe Shabtai does a great job, dents pinned to it. Under each picture in the Israeli army. “But the bottom line
and it adds a lot to the aura of this is a note that mentions the special kind is that everybody wants to eat kosher;
being a Jewish place. of diet the resident is on. With great it’s important for them to be in a Jewish
pride, Menashe shared with me what’s environment. I can see that they con-
“Another thing right at the top of the on tap for Shabbos dinner: gefilte fish nect kosher with their life in the past,
list is the feeling that everybody cares over green salad, chicken noodle soup, even if they were not observant their
about everybody else, and the caring an entrée choice of braised beef with whole life. Whether it is Rabbi
attitude is kind of infectious,” continues Marsala wine or honey-raisin roast Kurcfeld’s shiurim and his Yiddish
Mr. Brucker. Mrs. Zaslow has done a chicken with roasted potato and glazed classes or Shabbos and Yom Tov serv-
tremendous job running this place. She carrot sides, and peach cake for ices and meals, it is important to them.
is constantly keeping an eye on every- dessert.
thing, and her wonderful administrative “I’m thrilled that all the residents
staff is always available to all of the res- After taking a sneak peek at the enjoy my food,” continued Menashe. “I
idents. That is important because leav- chicken and cholent, we were off to the try to be gourmet with Jewish. When I
milchig kitchen, where Shabbos break- came back the day after Yom Tov, the
70 u www.wherewhatwhen.com u
ty, I was very hesitant at first, because I to a different place at an advanced age cheerful royal blue china plates: A
had been in my home for well over 20 is very difficult for most people. Tudor bagel, scoop of cream cheese and hard-
years. I couldn’t have done it without Heights really has a nice feel about it boiled egg halves, garnished with toma-
the support of those people I call my because of the way it is set up and the to and cucumber slices. We discussed
family. I don’t have any biological fami- way it is run.” the other Shabbos menus before head-
ly anywhere, but I have many people, ing to his office to shmooze about
especially right here in this little corner Menashe Shabtai is just one of the kosher.
of the Eruv, who are very much like important key staff members at Tudor
family to me. After looking at several Heights. He works 55 to 60 hours a “To some of the residents, it is
places within the Eruv, I decided that week cooking for its 55 residents, from important for them to eat kosher; to
Tudor Heights would be the place for 8:30 a.m. to about 7:30 p.m., daily. On others, it is important for their families
me; it appealed to me. It has a lot to the way to my tour of the fleishig to eat kosher,” explained Menashe, a
offer, such as kosher. It’s not easy pro- kitchen, we passed a bulletin board veteran chef who has doubled as a
ducing food for a large group of people, with wallet-sized pictures of the resi- mashgiach for over 40 years, including
but Menashe Shabtai does a great job, dents pinned to it. Under each picture in the Israeli army. “But the bottom line
and it adds a lot to the aura of this is a note that mentions the special kind is that everybody wants to eat kosher;
being a Jewish place. of diet the resident is on. With great it’s important for them to be in a Jewish
pride, Menashe shared with me what’s environment. I can see that they con-
“Another thing right at the top of the on tap for Shabbos dinner: gefilte fish nect kosher with their life in the past,
list is the feeling that everybody cares over green salad, chicken noodle soup, even if they were not observant their
about everybody else, and the caring an entrée choice of braised beef with whole life. Whether it is Rabbi
attitude is kind of infectious,” continues Marsala wine or honey-raisin roast Kurcfeld’s shiurim and his Yiddish
Mr. Brucker. Mrs. Zaslow has done a chicken with roasted potato and glazed classes or Shabbos and Yom Tov serv-
tremendous job running this place. She carrot sides, and peach cake for ices and meals, it is important to them.
is constantly keeping an eye on every- dessert.
thing, and her wonderful administrative “I’m thrilled that all the residents
staff is always available to all of the res- After taking a sneak peek at the enjoy my food,” continued Menashe. “I
idents. That is important because leav- chicken and cholent, we were off to the try to be gourmet with Jewish. When I
milchig kitchen, where Shabbos break- came back the day after Yom Tov, the
70 u www.wherewhatwhen.com u
