48 Friday, November 23, 1.984 THE DETROIT JEWISH NEWS

HONEY. TREE
AT TALLY HALL
31005 ORCHARD LAKE RD. at 14 Mlle • Farmington Hills

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GREEK FOOD

• SOUVLAKI • SPINACH PIE • GREEK SALAD • BAKLAVA • RICE PUDDING

CARRY-OUT & CATERING

855-4866,

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7 DAYS A WEEK!

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Sun. Thru Thurs. 5 to 10
Fri. & Sat. 5 to 11

Restaurant

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

West Bloomfield

2080 Walnut Lake Rd. at Inkster
Featuring

Da ily
Sudperb Milk Fed Veal • Fresh Seafood
Serve in an authentic traditional New York Italian-style atmo sphere

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

Your Hostess:

Your Host:

Ruthe Wagner

Al Valente

VOTED
DETROIT'S #1

SUNDAY BRUNCH*

*Metropolitan Detroit Magazine Reader's Poll

November '84 issue

And only $7.75 Children 7 and under $4.95
Served from 10 to 2 p.m.

ilCingsltu Jan

1475 N. WOODWARD

642-0100

Just S. of Long Lake Road • Bloomfield Hills

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Saturday Afternoons and
All-Day Sundays

Continental Cuisine
Dancing

Entertainment By: THE LOVING CUP

Dinner 4:30-1 a.m.

Lunch 11 a.m.

Reservations:

362-1262

753 W. Big Beaver Concourse, Top of Troy Bldg., Troy

BEST OF EVERYTHING

DANNY RASKIN

THE MYSTERY MUNCHER
WRITES . . . "If you're ever plan-
ning a trip to Montreal, a city
teeming with excellent restau-
rants and French cuisine, put Les
Filles Du Roy on your list.
"This fine dining spot has an
interesting history. Montreal was
founded in 1642. Several families
from France were settled in
Canada but Louis XIV wasn't
satisfied with his 'new France.'
"There were too many soldiers
and too few girls on this side of the
ocean and to increase the popula-
tion there had to be a way to at-
tract girls to the country with the
idea of marriage.
"A movement to this end took
place in France and from 1663 to
1673 nearly 1,000 courageous
French girls came here to estab-
lish themselves with the assur-
ance of a dowry donated by Louis.
"Almost all .French Canadian
families are descendents of 'Les
Filles du Roy' — young girls of the
king — and to perpetuate their
memory, the restaurant bears
their name.
"The restaurant was estab-
lished in 1964 in an old mansion.
The furniture comes from old
houses and the walls are covered
with ancestral portraits. The
waitresses wear long costumes,
an exact replica of the dresses
worn in the time of Les Filles du
Roy. You'll enjoy a candlelight
dinner in the charming environ-
ment of yesteryear.
"Good choices are escargots de
Bourgogne, filet mignon
bouquetiere, beef Bourguignon
and orange duckling."
FREDDIE'S RESTAU-
RANT. Hiller Road between
Commerce and Cooley Lake Road,
is under new ownership.
Bossman is now Dan Lowry,
former executive chef at Somerset
Inn . . . Former owner, Fred
Graczyk, had always said that if
he ever sold the 140-seater place,
it would be to a chef-owner.
It's a most important factor
having an owner in the kitchen
. . . who seriously' cares . . . The
new Freddie's menu specializes in
contemporary American cuisine.
SCHULER'S RESTAU-
RANTS recently celebrated 75
years of Michigan dining . .
encompassing three-quarters of a
century of family tradition.
. Back in 1909, Albert W.
Schuler opened his first restau-
rant (combined with a cigar store)
on State Street in Marshall .. .
Today, there are eight Schuler's
restaurants serving Michigan
and visitors from the ccuntry over
. . . fine American foods in elegant
and comfortable surroundings.
At a time when many restau-
rants are started on a whim (and
closed just as quickly) the Schuler
family has established standards
of excellence and innovations.
The fourth generation of Schul-
ers has entered the family busi-
ness . . . Larry Schuler, now gen-
eral manager of the Stevensville
restaurant, follows in the tradi-
tion of Albert, Win and Hans .. .
Larry is Hans' son.
Chef's Corner is newsletter put
out by Schuler's gives tip that will
offer folks a home supply of
Kosher seasoning salt mix for
steaks, fish, chops and roast prep-

arations . . . One three-pound box
of kosher salt . . . three ounces
black pepper, one-third cup of
fresh garlic cloves . . . Puree the
garlic in a food processor and
combine all ingredients . . . Keep
the mixture covered tightly in dry
storage . . . Note that kosher salt
does not contain iodine and there-
fore does not toughen meat as
regular salt would.
Schuler's Executive Chef Dan
Hugelier was one of the four-
member United States team
which finished second to Canada
in the Frankfort, Germany Culi-
nary Olympics last month . . . 28
countries and 10,000 chefs com-
peting . . . Hugelier's three indi-
vidual gold medals were for res-
taurant competition (preparing
and serving 100 meals), cold show
platter and the centerpiece for his
Michigan Wildlife Buffet.

Schuler locations are West
Bloomfield, Marshall, Jackson,
Kalamazoo, Stevensville, East
Lansing, Rochester and Flint
(Skittles).
WILDFLOWER RESTAU-
RANT on Drake and Walnut is
now owned and operated by Louie
Bricolas and Manuel Chavez.
GOURMET CHEF Torn Mac-
Kinnon of MacKinnon's Restau-
rant in Northville will demon-
strate camp cooking on Coleman
two-burner campstoves . . . Dec. 5,
3 p.m., at 18th Detroit Camper &
Travel Trailer Show, Cobo Hall.
A camper and outdoorsman
himself, Tom will cook mostly
with native Michigan ingredients
. . . many of them found in the
wild . . . plus demonstrating a sys-
tem he has developed . . . using
plastic tubes to store and use food
outdoors.
Show is nation's largest indoor
public display of recreational ve-
hicles . . . and runs from Nov. 30
through Dec. 9.
SHORT CUTS IN COOKING
. . . Add a little chili sauce to beef
stew for a good color and interest-
ing flavor . . . When frying fish,
meat or latkes, a strainer turned
upside down and placed over the
pan will permit steam to escape,
preventing the grease from splat-
tering the stove . . . Eggs will beat
up to a greater volume if they are
removed from the refrigerator
about an hour before being used
. . . When making lime gelatin,
try using applesauce for half of
the required liquid . . . Try using
tomato juice for all the liquid
when making lemon gelatin and
add chopped green sweet pickles
. . . when making pie crust, use
orange or pineapple juice for the
liquid.
SECOND VISIT to Chef Theo-
dore, former site of Darlin' Lilly's,
Orchard Lake Road between 12
and 13 Mile, shows still more im-
provement service wise.
George Petrides, many years at
Kingsley Inn; Harry Rousos, bar-
tender; and the familiar face who
waited on us . . . very personable
and knowledgeable Andrea
Kalaz, who makes his tuxedo look
even better . . . Andrea's smile
and efficiency are excellent as-
sets.
The food leaves nothing to be
desired . . . it is that good . . . pre-