THE DETROIT JEWISH NEWS'
Fridy, December 6, 1985 65
of Southfield
25080 Southfield Road at 10 Mile
569 0882
-
NOW PRESENTS
There are so many little
things that have made The
Lemon Peel what it is ... be-
sides that personal touch of
warmth ... The house potatoes,
hand-sliced and made with on-
ions ... sherry wine-sauteed
zucchini and sherry-wine
sauteed mushrooms ... famous
Opa! dishes ... the omelettes
you can't get anywhere else ...
the hamburgers like Biff's, only
bigger.
But all in all ... it's the com-
bined efforts of John, Fran, Leo,
Ellie, Kathy, Laurie ... and
their cordial employees ... com-
bining good food with good serv-
ice in a most pleasureable
environment ... not gaudy ...
but very well done decor.
Those who have visited The
Lemon Peel come back again ...
a better recommendation than
this no restaurant can
enjoy.RUMORS ARE NO
MORE ... Highland House
owners will definitely take over
former Win Schuler's on W.
Maple and Farmington Road.
Brothers Elia and Greg
Nicholas will open sometime in
January ... as E.G. Nicks of
West Bloomfield ... This will be
their fourth restaurant ... They
have Highland House, E.G.
Nicks of Lapeer and E.G. Nicks
of Howell.
One-half its kitchen will be in
the main dining room . . . with
gourmet pizza cooked in a
wood-burning pizza oven ...
Barbecue ribs on a rotisserie
will be cooking in full view
while people are dining.
This concept is pretty much
like Spago's Restaurant in Be-
verly Hills, Calif., . . . and a
very popular one.
THANKS ... to Esther Rubin
... for the delicious chocolate
chip mandelbread with cherries.
FACT MANY PEOPLE
don't know ... that Bud Sher-
bow at one time owned his own
restaurant ... It was called The
Impromptu on Livernois and W.
Seven Mile Rd.open only in eve-
nings from 6 p.m. to 6 a.m. ...
catering mainly to the night
crowd and entertainers.
Bud is now manager at Bud-
dy's Pizza on Northwestern and
Middlebelt . with its new-
styled food ... Homemade soups
at Buddy's are considered
among the finest around (also
sold for carry-out) ... Hawaiian,
Greek, steak and vegetarian
pizzas ... and after 6 p.m., Fri-
day, Saturday and Sunday only,
those very widely received
whole wheat pizzas.
Buddy's expanded menu for
lunch and dinner will soon fea-
ture Savino Italian ices.
WITH PEANUT BUTTER
coming back into its own as a
great health food ... more and
more restaurants will probably
put back those wonderful peanut
butter and jelly sandwiches I
still enjoy so much.
From 1980 Meet, Eat & Enjoy
Recipe Book by Mary Conway
and Harry Satchwell, Detroit
News columnist George Cantor
tells how to make one properly.
"Proper preparation of the
peanut butter and jelly sand-
wich is a deceptively simple op-
eration that has snared more
than one cook.
"Actually, I only say that be-
cause it makes me feel good.
Peanut butter and jelly sand-
wiches are about the only
kitchen function, aside from eat-
ing, that I can perform. When I
was single, the oven in my
apartment remained unlit for
four years. Friends came over to
marvel at its virginal appear-
ance. The only items found in
my refrigerator were a carton of
chocolate milk, a six-pack of
beer, a loaf of bread and a jar of
jelly. (Peanut butter is never
kept in the refrigerator, but
should be stored on a shelf and
served at room temperature. If
you have no shelf, use a card
table.)
"To make an unforgettable
PB&J sandwich, one needs only
a knife besides the necessary
food ingredients.
"The right bread is essential.
Many people make the mistake
of permitting the bread to over-
power the spreads. Rye, corn
and pumpernickle are perfectly
fine breads for serious sand-
wiches such as corned beef,
chopped liver and pastrami
combinations. But for a PB&J,
all you really need is a good
piece of white or whole wheat.
For those special occasions, or
when you're serving guests, a
piece of challa or egg bread is
also appropriate. But then there
is no sandwich in the world that
doesn't taste better with challa.
"The bread should be firm.
Nothing is more annoying than
to have your bread tear as you
administer the layer of peanut
butter. It gets all over the
counter and you have to wipe it
off with a sponge and it just
looks sickening. So be sure your
bread is firm and can stand up
to the plastering it will undergo.
"I prefer a butter knife with a
thick handle for my spreading
implement. It is easy to grip and
gives you a certain flexibility, as
well.
"The peanut butter goes on
first. This should be self-evident
but I have heard tales of mixing
the two ingredients in advance
and spreading them on the
bread as an entry. If true, this is
so revolting an idea that I don't
even want to talk about it.
"Being a lifelong Detroiter, I
prefer Velvet peanut butter.
Any major brand will do,
though, except for that one that
Annette Funicello gives those
smarmy TV commercials for.
Those things are enough to
make you switch to grilled
cheese.
"The peanut butter should be
spread evenly so as to com-
pletely cover the top surface of
the bread. Do not let it slop over
the crusts, though. This reeks of
excess and I find it in bad taste.
"Now for the jelly. Smuckers
is my preferred brand because
the name is hilarious. And, I
must confess, I favor preserves
over true jelly. This may offend
the purists who will argue the
sandwich I am describing is ac-
tually a peanut butter and
PRESERVES sandwich. My only
Continued on next page
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855-4600
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