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January 13, 1984 - Image 30

Resource type:
Text
Publication:
The Detroit Jewish News, 1984-01-13

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

411111MINIMINIMINIMMNIIMMIIIMINMPW .

30 , tf .) riday, January
.41 13 1984

PasgOv-ei -cle'v-el-Oped from
two separate holidays: Hag
Hamatzot, the Festival of
Unleavened Bread, and
Hag Hapesach, the Festival
of the Paschal Lamb.
—Alfred Kolatch

THE

Dy'ROIVJRIRI!

Expancied- Hoiirs for Dental Clinic

The dental clinics of Oak- 8:30 a.m. to 5 p.m.
For information contact
land County Health Di-
vision will now be open the dental clinic, Oakland
until 8 p.m. on Mondays. County Health Division,
Regular daytime hours are 424-7036.

Danny Raskin 'S

rThe Best of Everythi;g1

FOR YEARS, the only
Chinese cooking familiar to
Americans was Cantonese
. . . introduced by first group
to emigrate here . . . but the
beginning of 1970s marked
a revolution in American
awareness of other Chinese
cuisines . . . varying wildly
according to unique ingre-
dients and seasonings found
in each region of that huge
country.
New diplomatic relations
sparked an American fasci-
nation with chinoiserie .. .
and the preoccupation with
natural foods has added to
an interest in Chinese cook-
ing, which is generally less
fattening and more easily
digested than American or
European food . . . Meat
dishes contain a relatively
small amount of beef, chic-
ken, etc. . . . thinly sliced or
finely shredded, mixed with

fresh vegetables.
Cream and butterfat
aren't used in Chinese cook-
ing, and the amounts of oil
are minimal . . . Rice is a
good source of carbo-
hydrates and protein .. .
and contains fewer calories
than similar amounts of
potatoes or pasta.
Toot
Regardless of the geo-
graphical region, all
1920's BIG. CITY BRUNCH
Chinese chefs prepare food
stir- or deep-fried, steam-
with Doug Jacobs &
ing, stewing or red-cooking
(cooking slowly with large
THE
amounts of soy sauce),
RED MARTEN.
creating four main cuisines
BAND
of China:
Cantonese . . .
The
EVERY SUNDAY 11:30 a.m. to 3:30 p.m.
cuisine of southeastern
Adults $9.95 Senior Citizens $7.95
China. Rice is the basic
Children under 12 $5.25
grain. Canton is a coastal
port, so seafood is an impor-
Cali 559-6500 for Reservations
tant part of the diet . . . Dis-
Michigan inn • 16400 J.L. Hudson Dr. • Southfield, MI 48075
hes tend to be somewhat
bland or sweet.
Szechuan and Hunan
. . . The hot and spicy
cuisine of western China .. .
Very hot peppers predomi-
nate . . . Hunan is a more
rural cuisine (fewer elabo-
3920 GRAND RIVER Free Parking TE 3-0700
OPEN 11-12:45 a.m. MON.-SAT.
rate sauces) for hard-
12-12 . 45 a.m. SUN.
Private Banquet Rooms for wedding parties.
working peasants with
Famous Chop Suentonese Food • Steaks • Chops • Sea Food
Serving the World's Finest Steaks, Chops and
CARRY OUT SERVICE
EASY PARKING
hearty" appetites . . . Por-
CHOP HOUSE Sea Foods for more than 50 years. All Beef aged
322 W McNICHOLS. Bet. Woodward & Second
868-7550
tions are large . . . by
in our cellars.
Chinese standards . . . and
even the chopsticks are
longer and heavier than
dining room, carry-out and trays
SZECHUAN,
MANDARIN,
CANTONESE
&
AMERICAN
elsewhere in China.

lunch

dinner
breakfast

Mon.-Thurs., 11-10, Fri. & Sat. 11-11, Sun. 12-10
Mandarin ... Generally
after-theater

kiddie
menu

describes the cooking of
CARRY OUT • CATERING
EILLaartTiriiiA
open tuesdays thru sundays
northern China . . . Wheat
8410 W. NINE MILE, W. of Livernois 544-1021
10 a.m. to 11 p.m.
replaces rice as the main
lincoln shopping center, 101/2 mi. & greenfield. oak park 968-0022
grain . . . Thin pancakes
and noodles are popular .. .
-Dishes are oilier and gener-
OPEN
7
DAYS
YOUR
HOST:
HOWARD
LEW
A Tradition
ally milder compared with
SZECHUAN, MANDARIN, CANTONESE
"UAL -7-016444/
AND AMERICAN FOOD
Since 1934
western regional cooking
t
COMPLETE
24480 W. 10 MILE (IN TEL-EX PLAZA)
. . . lamb, chicken and duck
sine eaning and Lockiaih
CARRY-OUT
West of Telegraph
353-7848 1 the prime sources of protein
AVAILABLE
Fred Bayne at the organ nightly
. . . There aren't many ex-
1128 E. Nine Mile Road (1 1/2 Mile East of 1-75)
clusively
Mandarin restau-
(313) 541-2132
Restaurant
Remoulded by AAA & Mobile Guides
rants in the United States,
22106 COOLIDGE AT 9 MILE In A & P Shopping Center
although most establish-
Specializing in
DINE IN & CARRY-OUT
ments include some Manda-
398-5502 or 398-5503
Cantonese Food
rin dishes on their menus.
SZECHUAN, MANDARIN, CANTONESE & AMERICAN CUISINE
Open Daily 11 to 10:30, Sat. 11 to 12 Mid., Sun. 12 to 10:30
Shanghai . . .
The
OPEN 7 DAYS—Mot.-Thors. 11-10, Fri. & Sat. 11-11, Soo. & Holidays 1 p.m. to 10 p.m.
Carry Out Service
Free Parking
cuisine of eastern China .. .
547-4663
• Banquet Facilities
13715 W. 9 MILE ROAD, OAK PARK
Your Chef: FRANK ENG
Most of the trained chefs
•••••
OPEN 7 DAYS
from
China come from
e l iliiilitili
A WEEK
Shanghai, Szechuan and
Mandarin. Szechuan & Cantonese ood
Hunan restaurants . . . Sea-
26196 GREENFIELD, LINCOLN CENTER, OAK PARK
food
makes up a large part
Mon.-Thurs. 11 to 10:30
968-3040
VI SERVING YOUR FAVORITE EXOTIC;
3350 Auburn Rd.
of the diet . . . Ingredients
Fri. 11 to 11. Sat. 11 to 12
Carry-Out Service
852.8280
lei
DRINKS & CHOICE COCKTAILS
Sun. 12 noon to 10
are usually shredded, un-
N.
Catering To Parties Available
Exotic Cocktails
lei
PRIVATE DINING ROOM
like the northern cuisine,
18 1
MN
lei I • BANQUETS • PARTIES • BUSINESS MEETINGS I MIO
which uses larger pieces.
18 I
MB
UM
;Si
Latest to join the parade
Your host ... HENRY LUM
1m.
lac
of Mandarin, Szechuan, etc.
181
gm.
Businessmen's Luncheons • Carry outs • Catering
1118
EXPRESSLY FOR YOUR DINING
lair
is Wing Hong at both his lo-
35135 Grand River, Farmington
=I
UN
cations . . . 10 Mile and
lei
len. (Drakeshire Shopping Center)
476-9181 181
WM
Southfield . . . and Orchard
at
Lake Rd. and 14 Mile . . . At
the
Wing's Southfield site, it

Owned & Operate•
combines with Cantonese of
Sy 1A4yy &
so many years . . . In West
&Mph•• Too Mo•
Bloomfield, it is added to
24535 W. 12 MILE RD. AT TELEGRAPH
Cantonese . . . and Japanese
• Private Dining Room • Businessmen's Luncheons
dining.
MON.-THURS. 11 a.m.-10:30 p.m.
NOW FEATURING

The Best.
The Biggest.

THE BRUNCH.

TAKE ME FAMILY OUT TO DINNER

KOW KOW INN

.

CARL'S

FUNG LIM'S

THE GOLD COIN



GOLDEN BOWL

HOA KOW INN

TT TT.

E GPEAT WALE I'.

KING LIM'S GARDEN NEW KING

LIM'S

FLOWN IN FRESH

ENGLISH DOVER SOLE
KINGSLEY INN 642-0100

CHINA CITY

FRI. & SAT. 11 a.m.- 12 mid.
SUN. 12 noon-10:30 p.m.



COMPLETE CARRY - OUT

354-9077

SPECIAL

COMBINATION PLATE
ALMOND
BONELESS CHICKEN
WITH WON TON SOUP, EGG ROLL, $350

FRIED RICE & TEA
PUS OTHER SPECIALS FROM $2.50 M $3.85

SERVED ANYTIME
7 DAYS

119ra GreeitNichteut... TrY

WAV/ ► C, GIN" EAMCIAC

MANDARIN & SZECHUAN SPECIALTIES
AT BOTH LOCATIONS







SIZZLING RICE SOUP
HONG KONG STEAK
MONGOLIAN BEEF
TWICE COOKED BEEF
SZECHUAN_BEEF

SOUTHFIELD
am W. 10 mill RD. & SOUTHFIELD RD.

569-5527
Mon.-Fri., 11 to 10:30
Saturday 11 to 1
Sunday 12 to 10

ALSO OUR CANTONESE FAVORITES







SZECHUAN CHICKEN
SZECHUAN SHRIMP
SZECHUAN SCALLOP
HOUSE SPECIAL BEEF
HOUSE SPECIAL CHICKEN

FARMINGTON

31455 W. 14 MILE RD. I, ORCHARD LAKE RD.

JAPANESE STEAK HOUSE

851-8600

M-Th. Lun. 11:30-2:30, Din: 5:30-10
Fri. & Sat. Dinner 61 12 Mid.
Sun. 12-9
CANTONESE & NORTHERN CHINESE
Sun. 11:30-4, Fri. & Sat. Din. 4 to 2 a.m.

851-7400

BEAUTIFUL GIOR-
GIO'S in the Great Ameri-
can Bldg. on Woodward in
Birmingham, is dream of
George Golematis- . who
took over the former site of
Tweeney's . . . Wood walls,
table cloths, fresh flowers,
alcove booths, lattice ceil-
ing, modernistic design of
woods and blue tones.
This is the 109-seater
that George oversees in all
its European-look elegance

.. He takes care of the floor
chores, making certain ev-
erything is correct . . . but
don't let the business suit
fool you . . . George still pre-
pares all those delicious
sauces himself . . . plus
whatever prep work is
necessary.
The kitchen at Giorgio's
is completely new . . . plus a
huge semi-round ultra-
modern grill for cooking in
sight . . . presenting open
cooking so much a favorite
of many.
Fine waiters like Mar-
tin Wunder of Windsor
provide an example of
the courteous, efficient
and personable ways
that George has always
insisted upon to go with
his excellent food and
most reasonable prices.
About that pistachio
cream pie George used to
serve on Greenfield . . . yes,
wife Maria still makes the
delicious wonder.
THERE'S INFORMAL
modeling now during lunch
every Thursday . . . at Stage
and Co. on The Boardwalk,
Orchard Lake Rd. just south
of Maple . . . Fashions are
from The Boardwalk shops
. . . including Begadim,
Marni's, Shayna's Place and
The Clothes Pin.
YOU'D EXPECT dishes
out of the ordinary when TV
Channel 7's Jack (of all
trades) McCarthy puts on a
party . . . and that's what
the people got recently at
Mr. Everything's Birming-
ham public relations offices.
Jarlsberg cheese spread
with red onions and mayon-
naise, by sisters Mary Beat-
tie and Sue Litwin, McCar-
thy cohorts; sesame beef
balls with Grand Marnier
sauce (plus lychee and
loquats) prepared by excel-
lent Chinese food authority
and authoress Elizabeth
Chiu King; curried chicken
balls with toasted almonds,
chutney, curry and chicken
rolled in coconut by Sue; hot
artichoke dip by Mary; crab
and cream cheese dip by
Mary; cheese-dough-
wrapped stuffed green
olives by Jack's gracious
wife Carol; guacamole dip,
nachos and botanas by Jack;
salami and cream cheese
stacks, meatballs in bar-
becue sauce by another
Mary, Mary Kelly, pr asso-
ciate of Jack's.
Also, caviar pie spread
prepared by Sue, also an
associate of Jack's (egg
salad base with chopped on-
ions and cream cheese, top-
ped with black caviar and a
bright red tomato rose);
bourbon franks (all beef
frankfurters cut into bite-
size pieces and simmered in
bourbon sauce); fresh veg-
etable platter with sour
cream and leek dip, and
something Sue calls
"Chicago Dip" because she
discovered it in the Windy
City . . . luscious cream
cheese with chocolate chips,
raisins and sour cream.
From the 44-seater Cozy

(Continued on Page 31)

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