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10 — THE BULLETIN — Thursday. November 17, 1994
Take Out
one
Shopping
Experience
Watch for weekly meat specials on Monday and Tuesday.
Normally
GH A N U K A S PE CIA L: S Q F G AN I YD T
Now FeaSuilng Fr&sh: • Bar B-Q Chicken • Deticlous Shwarma « Aviv's own Cootties and MulUns
kg.
(Except Speclais off on TUESDA YS Baked Goods)
•9
' hatever the occasion, when it comes to catering, Four Seasons will see to your every need. Whether it's a wedding,, bar mitzvah or any simcha, our Five Diamond Service makes planning even the most intricate function virtually worry free.
From 50 to 450 guests, our experienced kosher catering team can handle every detail. And when the perfect setting is your own home, the Four Seasons team will bring award winning service and cuisine right to your door.
For occasions to remember, choose Four Seasons with confidence. Call our Director of Catering at 689-9333.
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NEWEST ENTRY into itosher catering is Delta Airport Hotel and Marina in Richmond. BCK Kanhrut administrator Rabbi Levy Teitiebaum (left) and Delta Pacific director of cater* ing Bill Greaves, display sign that will be used at hotel's itosher affairs.
Chanuka Greetings
STAR
CATERING
INC.
ectaUzcnq en a
IOU1
o In Home Kosher
Catering <» Bar & Bat Mitzvahs ® Weddings ® Bris
• Unveiling 9 Pesach Seders, Etc., Etc., Etc.,
Stacey Kettleman
8320 Heather Street Richmond, B.C. (604) 272-9560
JWB Staff
Delta Vancouver Airport Hotel and Marina, located in Richmond, doesn't want all of Vancouver's kosher
Happy Chanuka
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.C.
r
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at leading supermarkets
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catering business — just a select portion of it.
Director of catering Bill Greaves said the hotel, which received its EC Kosher kashrut certification in early October, wants to offer an alternative to higher-priced downtown hotels.
In an interview with The Bulletin at the hotel, Greaves noted that the Delta decided to woo "the Jewish market" last year. A marketing team actively pursued Bar/Bat-Mitzvahs, weddings and other simchas.
In talking to Jewish customers. Greaves became convinced of the need for another kosher facility for those not able to afford higher-priced alternatives.
The catering manager met for input with Orthodox Rabbinical Council of B.C. kashrut director Rabbi Avraham Feigelstock and Jewish Federation of Greater Vancouver executive director Drew Staffenberg.
Once he had determined to proceed with the quest for kosher certification, "the real work began," said Greaves.
Having been previously employed at the Four Seasons Hotel, the catering manager was somewhat familiar with kashrut requirements.
The biggest expense for the hotel so far has been installation of a hot water booster for the kitchen's commercial dishwasher. That equipment, which is
required because the hotel does not have a dedicated kosher kitchen, cost $ 10,000.
A set of china was loaned to the Delta by Federation, on the understanding that it would be available to JFGV when needed.
Greaves said the hotel will
JFGV'8 Staffenberg (above) agreed to loan the Delta a set of china.
purchase its own set of china in the future, but the loan by Federation saved the hotel at least $10,000 in start-up costs.
The Richmond hotel is fortunate in having a "double-sided kitchen," Greaves said, meaning the kitchen can be used for dual purposes.
"To go into kosher catering on an exploratory basis, it would not have been cost effective to have to build an entirely new kitchen," Greaves told JWB.
BCK A^a5/?rM/administrator Rabbi Levy Teitiebaum was "enormously helpful" throughout the kashering process, Greaves noted, setting up seminars for hotel employees to make them aware of kashrut requirements.
SHOULD you have any
kosher kashrut, call do2z Rabbinical office at 275-
or
I
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the Orth Council ':*;
K.
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