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Friday, December 28, 1984 THE DETROIT JEWISH NEWS

AVAILABLE FOR
• BIRTHDAYS • PARTIES • MEETINGS • LUNCHEONS • ETC.

Call
Chef's
de Cuisine
ON THE BOARDWALK

7 DAYS A WEEK UNTIL 5 p.m.

BENJIE'S

FISH & SEAFOOD

2650 ORCHARD LAKE RD.

Call Ben& At

682-7730

CATERING FOR ALL OCCASIONS

855-0190

FOR YOUR
NEW YEAR'S EVE
DINNER

The

Wildflower

661-1920

5586 Drake Road at Walnut Lake Road

Chef Bartholomew Is Ready To
Serve You Now . . . With New
Menu Specials

Of Course, We Still Have Our Traditional
Favorite Lamb Chops . . . Caesar Salad Made
Tableside, Thin-Sliced Sauteed Veal.
Specialties, pasta, Etc.

Come and enjoy THE BEST . . . amidst elegant surroundings

BOOK YOUR HOLIDAY PARTYS NOW SPECIAL GRAND OPENING
PACKAGES AVAILABLE.
Your Hosts:

Our Sunday Brunch Is
LOUIE BRICOLAS
MANUEL
CHAVEZ
The Finest Anywhere!
New Year's Eve Entertainment
Call For Information . . . 661-1920

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COMPLETE
MERIWETHER'S
Alt MEAL:1P

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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 for dessert.
Join us soon for a fabulous feast you won't soon forget!

American [spree. sad other
major c neat cards accepted

DANNY RASKIN

Orchard Lake Rd. South of Maple

Deli unique
967-3999

25290. GREENFIELD North of 10 Mile Rd.

BEST OF EVERYTHING

Meriwether's

25485 Telegraph Rd. • Southfield • 358-4950 $a a Ow& MuerRestaurant

THIS YEAR'S holiday "Mon-
day Feast" get-together by Jack
McCarthy Enterprises, was at the
TV personality's new restaurant
on Cass Lake Road in Keego Har-
bor . . . (just a short jog from Or-
chard Lake Rd.)
Jack has done the smart thing
. . . taking a small spot that prev-
iously had been known strictly as
a breakfast stop . . . and slowly
working it into an eatery he, his
family and customers can be
proud of.
It's a true family venture .. .
with wife Carol and sons Brett
and Sean pitching in regularly .. .
Brett whips up a mean omelet and
Carol makes sure folks are satis-
fied and their coffee cups filled.
The restaurant, presently
called Jack McCarthy's (can't
think of a better name) is open
Tuesday through Sunday„ 7 a.m.
to 9 p.m. . . . Breakfast has
omelets galore and homemade
biscuits . . . Plus luncheon spe-
cials are two homemade soups,
fresh salads and a daily quiche
creation.
Evening entrees might include
. . . Chicken Breast with Avocado
Mousse, Braised Short Ribs, Pep-
pered Shrimp with Spinach Noo-
dles, Creole Cassolet of Pickerel,
Crepes a la Reine (chicken, veal
and artichokes in cream sauce),
etc. . . . And the prices are reason-
able.
If you're looking for a fancy
place, you won't find it at Jack
McCarthy's . . . Seating is for just
about 80 or so in two rooms, has a
counter, and looks like the type of
eatery you'd ordinarily drive by
. . . But the quaintness is a plus
because people know that inside it
provides an air of informality
coupled with food knowledge .. .
Jack and Carol are fetish about
three very important things .. .
what they serve, customer satis-
faction and relaxed dining com-
fort.
Slowly but assuredly and cau-
tiously for correctness, Jack is
making noticeable improvements
in the former diner . . . Carpeting
was laid the day of the party, and
before evening had ended, Jack
had donned an apron to start
cleaning up . . . as wife Carol
began unwrapping the new sil-
verware.
The holiday party buffet menu
included . . . Picadillo, an authen-
tic Cuban recipe of ground round,
sauteed green pepper, onion, gar-
lic, tomato sauce, seedless raisins,
pimento-stuffed green olives,
garnished with red pepper rings
and baby green peas, served with
tortilla chips . . . The dish was
prepared by Sue Giffin Litwin,
public relations associate of Jack
McCarthy, assisted by Marty
Merriman, one of Jack's chefs.
Sue was also responsible for the
Diet Delight . . . cottage cheese
with chopped parsley and fresh
garlic, served with ultra-thin
Norwegian flatbread . . . and her
delicious Caviar Pie, three layers
of egg and onion salad frosted
with cream cheese, then covered
by jet-black caviar . . . The dish is
damatically presented with a
carved tomato rose and green
leaves . . . Sue later demonstrated
how to carve the rose.
Jack's p.r. assistant Mary Beat-
tie, naturally had her very de-

lightful Jarlsberg Spread, red
onion and mayonnaise, heaped
onto Triscuits . . . Also her Liver
Pate . . . chicken livers, brandy
and seasoning . . . plus Shrimp
Cheese, a tasty cracker spread of
shrimp, cream cheese and season-
ings . . . Marinated Brussel Spr-
outs were the garnish for another
of Mary's yummy recipes .. .
Salami Stax, five layers of salami
and cream cheese, cut into bite
sizes . . . Mary also made a batch
of holiday cookies . . . Chocolate
Shortbread colorfully decorated
with holly and berries made of
frosting, plus Peanut Butter
Cookies . . . Irene Mcdonald made
some delectable Greek powdered
sugar cookies and fruitcake mor-
sels.
Irene's Mushroom and Cheese
Filo Triangles were a taste bud
tingling addition to the party fare
this year . . . as were two other
baked hors d'oeuvres . . . As-
paragus Bits, thin bread spread
with cream cheese and bleu
cheese . . . rolled around an as-
paragus spear . . . secured by
toothpick, dunked in melted but-
ter and frozen. then cut into thirds
and baked . . . Spinach Balls, an
easy creation using cooked
spinach, bread crumbs, egg and
dillweed . . . frozen until you need
them.
Mary Kelly, another of Jack's
assistants, was missing due to ill-
ness, but her Dijon Dogs were
there . . . cocktail franks sim-
mered in Dijon-style mustard and
currant jelly . . . A big favorite
was the Leek and Sour Cream Dip
. . . with an array of garden fresh
vegetables artistically carved by
one of Jack's chefs.
Nick and Nina Ristich of
Plymouth's Cozy Cafe that's
seemingly crowded all the time
and where people don't mind wait-
ing for tables, came later .. .
bringing the crowning touch to
Jack's buffet table . . . a three-
layer, umpteen-pound carrot
cake, with cream cheese frosting
studded by walnut halves.
Dr. Richard Straith taking
photos of guests for Jack and
Carol . . . when he wasn't telling
folks about his new surgical cure
for snoring . . . Dr. Straith makes
sense with his analytical reason-
ing . . . Terry Leger moving her
Leger's Lingerie in Birmingham
to The Boardwalk, Orchard Lake
Rd. and Maple, this January .. .
Harold Fisher of Fisher Arabian
Horse Farms in Metamora ex-
tending very tempting invitation
to see his beauties . . . Will Viv-
iano of Viviano Wine Imports
providing wine and champagne
for the party . . . Cynthia Canty of
WNIC Radio, weighing consider-
ably less than at last year's party,
thanks to birth of a baby boy .. .
Carol Teegardin of Detroit Free
Press, with photographer, son and
daughter.
Talya Bouche, Israeli native
now a Birmingham psychologist
and Hebrew teacher . . . Val
Clark, producer of Channel 7's
"Friday Feast" enjoying Jack's
"Monday Feast" at what was then
known as Family Feast restau-
rant . . . Kit Northrup, wife of
ex-Tiger great, Jim Northrup, the
1968 world champion's outfielder,
. . . they live minutes away from
the restaurant and are weekend