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November 06, 1981 - Image 35

Resource type:
Text
Publication:
The Detroit Jewish News, 1981-11-06

Disclaimer: Computer generated plain text may have errors. Read more about this.

Friday, November 6, 1961 35

THE DETROIT JEWISH NEWS

NEW BUDGET
SAVER MENU AT

LANDMARK

Family Restaurant

161°
Utti;1j2?"1 0 F

OAK PARK

1

FAL & SAT.
24 Hours

25900 Greenfield at Lincoln
968-1150
DINNERS AVAILABLE AT ALL TIMES!

BROILED WHITE FISH ....$345
$345
'SHISH KEBOB
$295
LIVER & ONIONS
4 OZ. BROILED BREAST OF
CHICKEN' . . . w/Salad & Veg . $255

No coupons or discounts on specials

BREAKFAST SPECIALS 7 DAYS ;17;

Every Friday
we show off
our legs.

Our
Fabulous Friday
Fish Feast

is simply swimming
with exquisite ocean
entrees! Indulge in our
"all you an oat"
buffet every Friday
from 5 p.m. to 10 p.m.

Adults $9.95. Children under
12 $6.95. For reservations
call 559-6500 and ask for
the Coffee-Garden.

16400 J.L. Hudson Drive
Southfield, Michigan



The New

PICICLE

SAltitEL

12 MILE & EVERGREEN, Southfield
IN THE EVERGREEN PLAZA

DINNER SPECIALS

INE 111111 NILT-110Y. 1 TWINS& 13

CHICKEN PAPRIKASH . $495
STUFFED CABBAGE ... $495
CHICKEN IN THE POT . !4 95
$45°
LIVER & ONIONS

INCL. SOIP, SAUL POL, VEO. I, MAI BASKET

THE BEST HOMEMADE BLINTZES
IN MICHIGAN!

MADE FROM A FAMOUS NEW RECIPE! $330
ME WEEK ONLY—NOV. 1-1100. 13

TRY OUR GREAT NEW HOMEMADE

ROMAN CHEESECAKE!

It

114, Ties.-Nrs.11-1. Fri 11-12, Sd. 11-12, Sm.

w

.......

t tl

Danny Raskin's

FOR THE CONVENIENCE OF OUR CUSTOMERS

WE ARE NOW OPEN
7 DAYS A WEEK

The Best of Everything

FOR MORE THAN
three-hours recently, mem-
bers of the La Chaine des
Rotisseurs international
food and wine society dined
in regal fashion at Bench-
mark in the Michigan Inn .
as befitting the kings and
queens who were among the
original founders of the
society in 1248 ... and con-
sisted then only of supreme
chefs (original meaning was
chain of cooks).
Today, the members are
from varied walks of life ...
most of whom know good
food and wine ... and were
exultant at what they con-
sidered among the finest
dinners they have had.
Chef Remy Berdy, execu-
tive chef at Michigan Inn,
answers our request to jot
something down about the
dinner ...
"What does a restau-
rant serve at a special
banquet when the guests
are the 72 members of the
local chapter of the
centuries-old gas-
tronomic organization,
La Chaine des Rotis-
seurs? Formed in 1248 as
a food and wine society, it
is one of the largest
organizations of its kind
in the world. The society
meets four times a year
for classical dining.
"This was the question
posed to myself and Food
and Beverage Director
Randy Villareal. The ban-
quet was to be hosted in the
Benchmark Restaurant of
the Michigan Inn by well-
known maitre d' Monsieur
Joseph. _
"The menu included: Cold
hors d'oeuirres (kiwi stuffed
with strawberry mousse,
wine-curried shrimp in a
miniature melon boat, scal-
lop and oyster pate with
champagne sauce); hot hors
d'oeuvres (lemon sole Re-
becca, Scottish quail eggs,
French goose liver strudel),
Potage (vegetable custard
soup), Poisson (lobster
quenelle with sauce nantua
and a Hollandaise glaze);
Entree (pheasant breasts
with pistachio in a ginger
glaze); intermezzo (mango
sorbet served in a frozen
apple); la piece de resistance
(stuffed tenderloin,
Deuxelle stuffing, white
truffle sauce, cucumber
chain garnish); entremets
—, sweets (poached and
fre4i fruits with a raspberry
sauce and a small frozen
souffle to garnish); and cafe
(chocolate mint truffle).
"With every course a
different and appropri-
ate wine was served. At
the conclusion of the
meal, Monsieur Joseph
and his efficient staff of
servers were introduced
to the society. Then the
culinary team of chefs
Remy (Berdy), Reza
(Shaft% Jeff (Trombauer)
and James (Meyer) were
introduced and the tech-
niques of preparation for
all the courses were dis-
cussed.
The chefs were given a
standing ovation and com-
ments made were 'that this

was one of the finest, most
unique,
well-balanced
meals they have ever had.' "
Members of the society
were pleasantly surprised
to see an ice carving of their
seal ... probably the first
time this has been done for
them in Michigan ... made
by Chef Reza.
This was the third Chaine
des Rotisseurs dinner for
Monsieur Joseph (other two
were at northwest area din-
ing spots) ... and he was ex-
tremely proud while intro-
ducing his staff at the
Benchmark who helped
make this one such an out-
standing success ... Hostess
of the evening Barbara
Davies Servers: Louise
Degain, Joy Maylere, Fen-
ton Brown, Barbara Jewett,
Roxanne Rusk, Donna Zink,
and Darlene Ephraim ...
Busboys: Eddie Cuares- and
Danny Jones ... and Bench-
mark violinist Gino D'Ales-
sio.
It was a private affair and
as Monsieur Joseph would
say ... the food and service
were magnifique.
THE GYPSY FESTI-
VAL at Topinka's Country
House ... Nov. 20 ... with
Billy Rose putting on 25
musicians ... plus Ziggy
Bela among others ... in-
cluding Gypsy Emma ... is
nearing the sellout mark ...
Topinka's Country House
(Continued on Page 36)

—Also —
"STRINGS" — STROLLING VIOLINS ON SAT. EVE

Mon. -Fn. 1130 a.m. to 1 a.m. DETRo
Sat. 5 p m to 1 a m
Sun 2 p m. to 1 a.m.


IT

Italian-American Dining At Its Finest

4222 Second Blvd.
Bet. Willis & Canfield

Valet
Parking

833-9425

RID CIDARS

Chef's Specials
,,etplArd,
Served Mon. thru Sat. Nights ' 29—

NEW YORK STEAK

ON A SIZZLING
r G PLATTER

BROILED FLORIDA

RED SNAPPER

-

ct 95

41

COMPLETE DINNER INCLUDES: SOUP, SALAD,
VEGETABLE OR POTATO
40 OTHER ENTREE ITEMS ALSO AVAILABLE

.

LIVE ENTERTAINMENT B DAMUNG MOM. THRO SAT.

SANDWICH MENU AVAILABLE,

23055 TELEGRAPH AT 9 MILE RD.

(

Fine Dining In The Elegant
Vineyard's Tradition

as

Also Enjoy Our Fine Menu Downstairs
In The Beautiful and Intimate

Steak Bar

DANCING HAS RETURNED
TO THE ANNEX!

MEL BALL and COLOURS

NOW APPEARING

TONIGHT AND TOMORROW NIGHT
TUESDAYS THRU SATURDAYS WEEKLY

29230 Franklin Road

at Twelve Mile and Northwestern Hwy.

357-3430

353-5170

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