100%

Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options

Share

Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

November 02, 1984 - Image 56

Resource type:
Text
Publication:
The Detroit Jewish News, 1984-11-02

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

c

56

Arid No ena

EikTfigT -APAil§ti

KWS

BEST OF EVERYTHING

MARIA'S

DANNY RASKIN

Restaurant

(

SERVING YOU FOR 7 YEARS IN THE SAME WALNUT LAKE RD. LOCATION

West Bloomfield

2080 Walnut Lake Rd. at Inkster
Featuring

Superb Milk Fed Veal • Fresh Seafood Daily

Served in an authentic traditional New York Italian-style atmosphere

Reservations Suggested For Your Convenience
851-2500 after 3 p.m.

Your Hostess:

Your Host:

Ruthe Wagner

Al Valente

10
SUNDAY •
BRUNCH

Served from 10 to 2 p.m.

Enjoy over 40 freshly prepared items such as: Beef
Stroganoff, Baked Cod and Fried Chicken, Cheese ,
Blintzes, English Trifle and freshly baked pies and pastries.

Children 7 and under '4.95

Adults '7.75

3un „,

J

' WOODWARD AT LONG LAKE ROAD . w
BLOOMFIELD HILLS • 642-0100

r

#4-

COMPLETE.,
MERIWETHER.S

MN MN 1•11 II U

'WI k

goirS

WM /Ma

alk_1111

.

-

WM



It happens every Monday through Saturday from 4 to 6 p.m. and includes
your choice of Meriwether's "Fresh from Nature Entrees." There's the
Chicken Teriyaki Vegetables, Chicken Meriwether, Petite Top Sirloin,
Fresh Boston Scrod and our unique San Francisco Stirfry.
And your complete dinner includes your choice of Seafood Chowder or
Steak Soup, salad and our famous teacup bread. Plus, your choice of
coffee, tea or milk and Haagen Daz ice cream or sherbet fet dessert.
Join us soon for a fabulous feast you won't soon forget!

litoPhsraltexes

Antera .n F .prize and -MI.,
MAIO, c redo t•reit. •c c elated

SEEING THE KITCHEN ex-
hibition recently put on at Ex-
calibur restaurant, Northwestern
and Franklin, by Salesnek
Fisheries . . . with Pat Archer and
his very fine chef, Marty Wilk .. .
on flatfishes, was somewhat of an
inspiration to prod ourselves into
writing a few more words about
what has become one of the favo-
rite types of fish served in local
eateries.
While no one can say for sure,
Will Rogers probably never met a
flatfish he didn't like . . . In fact,
flatfishes, such as sole, are per-
haps the most universally popular
of all food fishes. . . . J.T. Cunnin-
gham of Oxford University was so
enamored of flatfishes that in
1890 he wrote A Treatise on the
Common Sole, Considered Both as
an Organism and as a Commod-
ity.
Though not a best seller, Cun-
ningham's treatise re-emphasized
history's love affair with the sole
. . . It seems that long ago, people
would do anything for their be-
loved sole . . . Take the case of
Vatel, a celebrated maitre d' hotel
who in 1671 reputedly took his
own life upon learning that sole
had not been delivered on the oc-
casion of a gourmet dinner.
While Vatel's fidelity may have
been a bit extreme, his passing
marked the birth of what has be-
come a cuisine within a cuisine
. . . No fish lends itself more to
such a variety of imaginative dis-
hes . . . The texture of sole and its
delicate flavor are ideally suited
to the elaborate use of sauces,
herbs, spices, fruits and vegeta-
bles, as well as contrasting sea-
foods . . . Writing in his
Encyclopedia of Fish Cookery,
A.J. McClane (no relation to J.T.
Cunningham) claims that "few
fish can tolerate such a galaxy of
additives without losing their
identity."
This starry-eyed fascination
with sole is not uncommon and
often lifts chefs to the height of
individuality . . . Chef de Cuisine
Charles Janon of the Inter-
Continental Hotel in Paris, for
example, would never serve his
Sole Normande before decorating
each portion with a puff paste or
slice of toast carved in the symolic

25485 Telegraph Rd. • Southfield • 358-4950

W a Math Man, titutartrunt

Sole is described as the finest of
the world's flatfishes . . . But
what, really, is sole? . . . Your
local ichthyologist (fish specialist)
will tell you that the most unique
characteristic of the sole is that
both of its eyes are on the same
side of its head . . . However, a sole
is not born with this eye-catching
phenomenon.
As hatchlings, soles look like
any other round (as opposed to
flat) fish . . . At a certain stage of
its life . . . akin, perhaps to the
mid-life crisis . . . a sole comes to
rest, lies over on its left side and
flattens out . . . The left eye, which
is now underneath the fish, then
migrates around to the upper or
right side, making the sole
"right-handed" . . . You will find
an occasional left-handed sole,
with both eyes on the left side of
the fish, but this is rare . . . There
is no such thing as an ambidextr-
ous sole.
All flatfishes (also called "flats"

or "flatties") move by rippling un-
dulations of the whole body and
cannot swim very far at one spurt
. . . Unlike round fishes, which
move swiftly and stearthily over
the ocean floor in search of food,
flatfishes lie on the bottom and
make occasional pounces on un-
suspecting sea creatures . . . Like
many people, the sole eventually .
gives up the active hunting life.
Yet most soles remain quite
adept at hide-and-seek . . . having
the ability to change the coloring
on their upper_side to match that
of their background . . . Thus,
soles are very difficult to find
when they are resting on the
ocean floor . . . which is quite of-
ten.
Fore sole lovers, the real McCoy
is, of course, Dover sole (English
sole), which is caught from the
Mediterranean to Denmark . .
Yet few people . . . and perhaps
fewer ichthyologists . . . are aware
that a Dover sole does not hail
from Dover . . . Dover sole is so
called because during the early
19th Century an enterprising
London merchant arranged a
service of fast gigs to bring this
delicious fish up from Dover so
that it became a great delicacy .. .
There is nothing particularly
Dover about it nowadays, but the
name has stuck.
This "authentic" European sole
is obtainable in the United States
mainly as a frozen import from
England or France . . . although
many restaurants now have it
flown over fresh . . . It appears in
posh restaurants and is usually
listed as Imported English Sole or
Imported Dover Sole.
Among the four true soles found
in western Atlantic waters is the
American sole, also known as the
"hogchoker" . . . Plentiful from
Long Island to North Carolina,
this small sole ranks high on the
gourmet's list . . . despite its
somewhat inelegant appellation
. . . Interestingly, some popular
soles (lemon, gray and Rex) are
not really soles at all, but floun-
ders . . . Flounders are flatfishes
that just happen to have a rounder
shape than their first cousins, the
soles.
Whether flounder or sole, their
demand in the American market
is increasing by leaps and bounds
. . . since they make such excel-
lent individual table dishes and
are unsurpassed by any other flat-
fish for flavor.
STILL ONLY 38 seating .. .
with counter, four two-top tables
and two booths, but little Peter's
K restaurant on Greenfield and
Lincoln remains a big favorite
among people who love good food
and such down-to-earth, intimate
atmosphere . . . but don' particu-
larly enjoy paying overly-fancy
prices . . . The evening gourmet
menu is a standout.
Don't know too many places
this size that sell more Caesar
salads at lunch than Peter's K ..
and the friendly surroundings
with counterside dining is
enhanced by waiters like Terry
Antzaklis who so many people
know for so many years from so
many fine places.
Among the most delicious pies
around is that baked by Peter's
wife, Peggy Kotsogiannis . . . She

.

Back to Top

© 2024 Regents of the University of Michigan