THE DETROIT JEWISH NEWS
68 Friday, April 18, 1986
HAPPY PASSOVER
BEST OF EVERYTHING
$2
OFF
PARTIES WELCOME* 15 b 100
LUNCH SPECIALS ININ. THRU FRI.
CARRY OUTS ANYTIME!
THE MAGIC OF JEFF SIMMS
•,
ANY LARGE PIZZA
or
Large Antipasto
Large Greek Salad
when you present
this coupon
MUST BE PRESENTED
WHEN ORDERING
Farmington, Fri.. 9 p.m. to 11 p.m.
Waterford, Sun., 5 p.m. to 8 p.m.
4370 Highland, 3 Blks W. of Telegraph
683-3836
DETROIT • 892-9001
DANNY RASKIN
JN
FARMINGTON HILLS • 855-4600
17125 CONANT (AT SIX MILE) 31646 NORTHWESTERN HWY. (W. OF MIDDLEBELT)
HEALTHY AND HAPPY PASSOVER
WHAT MAKES KINGSLEY
INN'S SUNDAY BRUNCH
SO GREAT ANYWAY?
(Voted Detroit's No. 1 Sunday Brunch in Metropolitan Detroit
magazine's readers poll, Nov. '84 nsue.)
• White linen and silver service.
• Elegant ambience of the Kingsley dining rooms.
• No compromise is ever mode with quality or freshness.
_ 0' A dozzling„ ever-changing array of breakfast, luncheon
.
and dinner favorites, and pastries from our own pastry
chef, too numerous to mention.
• Sone prices: only $8.95 for adults, $4.95 for children age
7, and under:
LiCingsleg .11tin
1K
WOODWARD AT LONG LAKE ROAD
BLOOMFIELD HILLS • 642-0100
SUNRISE CAFE
AND DEU
MOO W. 10 MILE AT GREENFIELD IN NEW ORLEANS MALL
4.1
COUPONS GOOD AT THIS LOCATION ONLY
AND
552-1100
•
SUNRISE CAFE
28505 NORTHWESTERN HWY.. AT BECK RD. 357-2009
WISH THEIR
CUSTOMERS & FRIENDS
A VERY HEALTHY & HAPPY
PASSOVER
SUNRISE CAFE & DELI, 10 & GREENFIELD:
WE WILL BE CLOSED PASSOVER DAY, APRIL 24
OUR HOURS DURING THE WEEK:
APRIL 21 THRU APRIL 30 (except April 24) 7 a.m. to 3 p.m.
OUR REGULAR HOURS RESUME MAY 1
TUES.-SAT. 7 a.m.-4 p.m. — MON. 7 a.m.-3 p.m. —
SUN. 8 a.m.-8 p.m.
SUNRISE CAFE, NORTHWESTERN HWY.:
MON.-SAT. 6 a.m.-4 p.m.
SUN. 7 a.m.-4 p.m.
THE HAPPY DIETER ... store after you've had a good
Florine Mark, president, Weight meal and when you're in a re-
Watchers in Michigan and other laxed and happy frame of mind.
regions, says ... "Just as a pru- When you're hungry, you tend
dent businessman protecta him- to buy more and to buy much
• self by 'getting it in writing' less carefully. When you're
when he consummates a deal, a tense or you have the 'blues,'
wise dieter can achieve protec- you are prone to buy certain
tion from food traps by commit- foods as an artifical means of
ting to a 'contract before enter- buoying your spirits.
"If possible, shop with a friend
ing a supermarket.
"The contract actually is an who is as concerned as you are
agreement with oneself to shop with buying only needed foods.
The team approach helps.
intelligently.
"Dieting means taking charge
"If you're a dieter and you
find yourself 'cheating' because of your own life.
"When you shop for food, keep
there are foods available around
the house that shouldn't be that in mind. Commit yourself
there, you are having an experi- to the principle that you are
shopping for youeown good.
ence common to many others
"Then, put your commitment
every day.
"The best answer to the prob- in writing. Sign it. You'll find it
lem is to make certain that most gratifying to keep a con-
foods you know you shouldn't tract with yourself."
MAIL DEPT. ... "I just have
eat simply aren't available.
"Promise yourself when you to write to you to tell you how I
set out to shop that you'll pur- feel about a restaurant you are
always writing about. It's El
chase wisely.
Zocalo down in the heart of
"First of all, be keenly aware
Mexican town. About. three
of your mission — to shop in a
fashion designed to help you years ago, we had dinner across
the street. My sister took me
maintain your diet. Secondly,
and my husband there for some
emphasize being honest with
good Mexican food. Well, I
yourself, which is an absolute
necessity for making your
thought it was very delicious so
willpower work.
the next week we went back to
that restaurant. It was very
"All of us face a daily barrage
of media advertising structured
busy and we were very hungry
to send us scurrying to the mar-
and in the mood for Mexican. So
we saw right across the street,
ket to buy things we wouldn't
normally purchase.
El Zocalo. We said, 'Why not?'
"The commercial messages not
Well, am I glad we tried it. We
only sell directly. They also con-
liked the atmosphere better and
tain, in many cases, persuasive
of course the food (magnifico).
underlying themes which
Since then, we try to get down
suggest that buying their prod- . there as much as possible, two
uct is necessary to show love for • to five times a month, and if I
family or to achieve emotional
could eat there every day I
comfort.
would. Another story. We went
"An ad promoting cake mix - . down there on Christmas Eve
might.show Mom going through
this past year. It was about 5
the easy steps of preparing the
p.m., they were closing, but the
dessert, then an appreciative
owner insisted we stay — my
family thanking her profusely
husband, my daughter and I and
as they dig in with ecstatic
one other couple in the whole
smiles.
restaurant. What a nice man. If
"How do you defend against
only we could get a restaurant
such a compelling approach?
like that our here in the sub,
"It's wise to look critically at
urbs. The only reason we don't
what the advertiser is trying to
go to El Zocalo more than we do
tell you and determine if it's now is my husband works all
really true. Do you need the the time and we never have
cake mix to prove you love your time. Thankfi for listening."
,
family? Will you really be doing
your family, or yourself, a favor
by buying and using it?
"The same selling approach is
faced within the market. All
manner of sweets, cakes, pies
and cookies are packaged to
suggest that you will prove-
yourself a loving angel if you'll.
only serve them to your family.
"In the market, as at home,
you should think carefully about
whether the message the pro-
ducer is sending you is true.
"Once you've cultivated a crit-
ical and analytical defense
against the selling patterns of
foods you should avoid, some
very practical steps can be
taken to prepare for forays to
the market.
"Before you set out, make a
shopping list that you'll stick to
precisely. It's much easier to
'pre-shop' wisely than to open
yourself to the temptation to
buy impulsively.
"Be certain that you go Co the
•
Ilene Zelkowski
"With the demise of the
Standard Club North, 'of blessed
•memory,' many of us were left
without a home away from
home, an eating club with social
overtones.
"Although wife Helen and I
had been members of the
Danish Club for many years, we
spent most of our dining and so-
cial time at the Standard Club
which we had joined in 1956 or
1957. .
"Qf necessity, we tried the
Danish Club, found the food
vastly improved, the service ex-
cellent (and the booze inexpen-
sive). Rarely do we need to wait
for a table but, of course, we call
ahead.
"We found that Dr. Mark
Sugarman was also- a member
and between us we invited Dr:
Hy and Barbara Mellen who
promptly joined. Between us,. we
have brought in another ten
couples, most of them refugees
from the Standard Club."
Morton Hack
STRAIGHT
SECOND
YEAR, Variety Club of Detroit,
Tent 5 of Variety Clubs Interna-
tional, has been nominated as a
finalist in annual International
Heart Award Competition ...
Last year, it finished third over-
all, putting an additional $5,000
in its Charity for Children cof-
fers ... Presentations this year
are May 25-29 in Toronto, Ont.
Sixth Annual Celebrity Ball
by Variety Club of Detroit is
May 10, 7 p.m., at Michigan Inn
... with Dick Purtan, emcee,
entertainment by Phil Marcus
Esser and dancing to music of
Johnny Trudell Orchestra.
• Ivan Bloch, Tony Award win-
ning Broadway producer, is
1986 Humanitarian of the Year
. and Pioneer of Variety is
club member Jerome Levy ...
Those receiving heart awards
will be ... WJR's "Fat" Bob
Taylor; Gene Taylor, WXYZ-TV;
Lem Barney, ex-Detroit Lion
super star; Mary Ball, executive
director, International Institute
of Metropolitan Detroit; and
Karen DiChiera, director of edu-
cation for Michigan Opera
Theatre.
Celebrity Ball tickets are
$125 per person ($100 tax de-
ductible), and can be gotten by
contacting ticket chair gal Lois
Shaevsky, 259-7400.
Dave Hermelin is dinner
chairman ... with co-chairmen
Dick Gale and Ken Shevin
It's black tie optional ...
cocktails 7 p.m. and dinner 8
p.m.
MANY OF THE NATION'S
most talented chefs will con-
verge at Cobo Hall this Satur-
day and Sunday to vie for a
chance at competing in the 1988
Culinary Olympics ... Food fan-
ciers will have an opportunity to
view their creations ... along
with over 400 hors d'oeuvres,
pates, cakes and pastries created
by noted Michigan chefs and as-
piring students ... It's the 13th
annual Hospitality • Industry
Culinary Art Salon. ,
Food at a culinary salon is
artfully displayed and judged for
its creativity, appearance and
the skill involved in making it.
Sponsored by Michigan Res-
taurant Association and Michi-
gan Chefs de cuisine Associa-
tion, Hospitality Industry Culi-
nary Art Salon is the Midwest's
largest and most prestigious
culinary competition.
For the first time, this year it
will also he site of Central
Region 1988 Culinary Olympics
Trials ... with competing chefs
meeting. in Detroit from at least
20 different states ... Judges for
the trials include ,Ferdinand
Metz, president of the Culinary
Institute in Hyde Park, N.Y.;
Baron Galand, National Ameri-
can Culinary Federation; and
Richard Schneider, national
chairman forOlympic tryouts.
Although food displayed is
made of edible products, the
culinary art is meant to be
viewed, not eaten ... Visiting a
culinary salon competition is