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April 12, 1985 - Image 46

Resource type:
Text
Publication:
The Detroit Jewish News, 1985-04-12

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

46

Friday, April 12, 1985

THE DETROIT JEWISH NEWS

f IRVING'S

CARL'S

Delicatessen-Restaurant
21161 Greenfield Rd., lust N. of 11 Mile
559-1380

Noss

3020 Grand River
833-0700
Free Parking
Nationally known for serving 4-H Prize Blue Ribbon
Steak and Chops. Finest Seafood and Liquors.
Private Dining Rooms for Banquets and Parties
Serving daily from 11:30 — Sunday from 12 noon

NOW OPEN
7 DAYS A WEEK!

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

All beef
aged in
our own
coolers

SEE OUR

New

LOOK

MA

Restaurant

West Bloomfield
2080 Walnut Lake Rd. at Inkster
OPEN 7 DAYS A WEEK — SUN. THRU THURS. 5 to 10, FRI. & SAT. 5 to 11

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.

DANNY RASKIN

WILL REOPEN
APRIL 13, 6 a.m.

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

Your Hostess:

Your Host:

Ruthe Wagner

Al Valente

Fresh
sparag
Festival

MARCH 24 - MAY 5

Get a jump on Spring — where you can feast
on all sorts of exciting Asparagus appetizers
and entrees.

JUST LOOK AT ALL THE DISHES TO CHOOSE FROM:

APPETIZERS • Cream of Asparagus Soup
• Fresh Buttered Asparagus • Tempura Asparagus
• Fresh Asparagus Hollandaise

LUNCH & DINNER ENTREES
Fresh Fillet of Sole with
Asparagus • Fresh Asparagus
Quiche • Asparagus and Shrimp
Bisque & Salad Lunch • Chicken
Salad Croissant with Asparagus
• Asparagus Stir Fry • Chicken
Oscar • Salmon and Asparagus

Lunch $-
starts
at just

Dinner
starts at
just

Meriwether's.

25485 Telegraph Road • Southfield • 358-4950

1, •

BEST OF EVERYTHING

11

t

1

WITH THE HUGE surge for
Mexican dining becoming so pre-
valent, we reprint a guest article
of Oct. 17, 1980 by Sarah Portnoy,
public relations consultant and
expert in this culinary field .. .
who wrote item when Mexican
food trend began its strong upris-
ing.
Some are not worth the time .. .
but those like El Zocalo on Bagley,
owned by Victor Cordoba . . . are
valued and memorable.
"What was once South of the
Border and a mingling of our Old
West now comes by way of New
York in the form of Western
leather boots and belts, designer
jeans, colorful shirts and blouses,
and cowboy hats which are noth-
ing more than modified som-
breros. We have adopted what
was practical, natural and com-
fortable and refined it to high
fashion.
"Even the colorful casual style
of Mexican living has drifted
across the border to influence the
way we live. We see many forms of
Mexican art everywhere. Our
wall-to-wall carpets have been
replaced with Mexican tiles,
hand-woven rugs, and our fine
china has been shelved for pottery
dinnerware.
"Yearly, millions of American
travel on business or as tourists to
Mexico. It was merely a matter of
time before we began to take a
serious look at the food.
"Mexican food is a combination
of color, texture and flavor. Not
only is it festive with almost end-
less variety, but it is economical,
nutritious and not terribly com-
plicated to prepare. -
"Real Mexican food is made up
of good, fresh ingredients such as
onions, cheese, tomatoes, beans,
beef, rice, chilis, grits, masa,
sesame seeds, pine nuts, almonds,
shrimp, sour cream, avocados,
corn, and seasoned with bay
leaves, corriander, cloves,
aniseed, cinnamon bark, dried
chilies, thyme, oregano, cumin
and other herbs and spices.
"A real pioneer in bringing
Mexican cuisine to the American
kitchen is Diana Kennedy, popu-
lar auther of The Cuisines of
Mexico. Craig Claiborne, world-
renowned food expert and author,
describes Diana's book as, 'The de-
finitive book. in English on the
most edible art.' These two ex-
perts both agree 'it is earthy food,
festive food, happy food, celebra-
tion food — peasant food raised to
the level of high and sophisticated
art.' Claiborne has also devoted a
section to Mexican Cuisine in his
New York Times Cook Book.
"It was only five years ago that
it was almost impossible for me to
find tortillas in the supermarket.
Today most stores have a com-
plete section for Mexican food in
their gourmet aisle.
"With the advent of its popular-
ity came the inevitable progres-
sion, or regression, of fast food
places — the Mexican answer to
McDonald's, Burger King, etc.
"Also available are the quick
taco kits, frozen Mexican dishes
and snacks with catchy names
and slogans like Nachos Cheese
Flavor, Taco Chips, ready-made
guacamole dip — and who hasn't
heard of the Frito Bandito?

"Before Mexican cuisine be-
came chic, the Detroit area had
only a few good Mexican restau-
rants. Today it is not unusual to
see foods such as guacamole or
nachos cropping up on menus of
restaurants that do not tradi-
tionally serve Mexican food. For
cocktails, two popular Mexican
drinks — sangrias and mar-
garitas along with imported Mex-
ican beer from breweries estab-
lished as far back and 1890 are
available on many menues not
specializing in Mexican food.
"At one time, French cuisine
was regarded as the only fashion-
able food to serve when entertain-
ing, then came Italian cuisine
gaining in popularity, and, alas,
what good was a hostess without
her wok.
Today the focus is on Mexican
food with its versatility and
variety. Because it is pleasing to
the eye, palate and pocketbook,
more and more people are turning
to Mexican cuisine when dining
out or entertaining at home. On
its own merit, this food has be-
come fashionable among the
sophisticated.
"So popular is this trend, it was
necessary for me to special order
Diana's book, The Cuisines of
Mexico, as it was sold out at
Kitchen Glamor. And I had to
smile to myself when Ina Tchen,
Detroit area authority and
teacher of Chinese cuisine, called
me for directions to El Nibble
Nook — a Mexican restaurant
that had come highly recom-
mended to her."

ALTHOUGH ALFRED'S

Restaurant is no longer at Some-
rset Mall on W. Big Beaver in
Troy . . . Somerset dinner Theatre
remains open . . . Food for the fine
Jimmy Launce PROductions is
being taken care of by Matt Pre-
ntice and his Cafe Jardin in the
mall . . . Current Jimmy Launce
show, Cheaters, runs thorugh
April 27 . . . It'll be followed by A
Gentleman and a Scoundrel open-
ing May 10.
Auditions for comedy Not With
My Daughter by Jimmy Launce
PROductions . . . opening June 14
at Hyatt Regency, Dearborn, are
May 1, 7:30 p.m. . . . Three males
and three females will be selected
. . . various ages . . . No appoint-
ment needed.

.

WHO'S WHERE DEPT. . . .

Pianist Charles Savage with med-
ley of '40s tunes plus contempor-
ary favorites . . . Monday-Friday
5:30-midnight, Saturday 6-12:30
. . . at Hotel St. Regis, W. Grand
Blvd.

FROM NATION'S RES-
TAURANT News . . . "Jay

Goldberg, who runs Pastrami 'N
Things, a popular deli on Fifth
Avenue in New York, is market-
ing `MBS,' which he says is a sure-
fire cure for the common cold.
Goldberg, who likes to experie-
ment in a lab in the subbasement
of his home, got a patent for MBS.
He'll ship the substance in one-
gallon drums anywhere in the
United States for $10. MBS comes
with a money-back guarantee.
Goldberg instructs sufferers of
colds to take MBS in one-pint
bowls with each meal and once at
bedtime for a period of 48 hours.
The medication is a secret combi-
,1,,

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