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END OF SUMMER SPECIAL i
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Bill won 11 gold medals in
culinary competitions with
chefs from all regions of the
country.
IMAGINE 5,000 BAL-
LOONS taking off from Trap-
pers Alley in Greektown, Aug.
16, 4 p.m . . . Now imagine
616,000 men, women and chil-
dren in the metro Detroit area
who suffer from arthritis.
Connection is that the Ar-
thritis Foundation, Metro De-
troit branch, and Twin Pines
Farm Dairy will combine
forces for "Up, Up And Away
With Arthritis" . . . Each bal-
loon will represent more than
120 people of all ages in the
tri-county area who have this
crippling disease.
Activities will take place all
day at Trappers Alley . . . Be-
ginning at 10 a.m., KISS FM
djs will conduct a dance
marathon until midnight .. .
Dancers going 14 hours will
win a Delta Airlines trip to the
Bahamas . . . with other gifts
for rest of marathoners .. .
Family fun events are planned
for the launch day . . . includ-
ing clowns, magic shows, etc.
Physicians, nurses, and
other health care professionals
and volunteers will be at an
Arthritis Foundation booth
daily from tomorrow through
Aug. 16.
IF IT'S A FAMOUS
MICHIGAN agricultural
product, chances are the item
is among those on the special
"M-M-M-Michigan" menu fea-
tured in Chuck Muer's Char-
ley's, Diggers and
Meriwether's restaurants
until Aug. 28.
Chuck Muer has teamed up
with the Michigan Depart-
ment of Agriculture to spot-
light noted Michigan products
at the prime time of the year
when most of them are har-
vested.
We're a product of Michigan
ourselves," says Chuck, who
started his 31-restaurant
organization here at Hotel
Pontchartrain in 1964.
"We owe a lot to the plenti-
ful, fresh supply of fish, pro-
duce, dairy products and
meats that Michigan provides
for us, so we're happy to honor
these things with a special
menu and promotion."
Chuck's dinnerhouse
kitchen expert, Craig Com-
mon, created novel recipes for
products of which Michigan is
the nation's number one
supplier . . . like tart cherries,
blueberries, dry and navy
beans and cucumbers for pick-
les.
Common has worked some
intriguing recipes with Michi-
gan's famous fishes . . . like
the pan-fried walleye (pic-
kerel), lightly breaded and
sauteed in Michigan black
walnut butter made right in
the skillet.
Other Michigan fish fea-
tured include . . . Lake
Superior white fish and lake
trout, Lake Michigan perch
rainbow trout and lake smelt.
Duck is being served for the
first time in Chuck Muer's
dinnerhouse restaurants of-
fered as stir-fry duckling.
Famous Michigan products
like Sander's hot fudge, Wes-
ley's ice cream, Vernor's
ginger ale and. Grunwald's
double-thick chocolate fudge
are in the dessert section of
the M-M-M-Michigan menu
. . . plus five Michigan wines
. chardonnay and Johannis-
burg Riesling from Grand
Traverse vineyards, vidal
blanc from Fenn Valley, Vil-
lage Blush from St. Julian,
and vidal blanc demi sec from
Tabor Hill.
FISH HAS BEEN
PLEASING to the human pa-
late throughout man's exist-
ence . . . and there is no end to
the imaginative variety possi-
ble in cooking of fish.
Through August, Crystal
Swan fine dining room at Novi
Hilton, 1-275 and Haggerty .. .
and hotel's Executive Chef
Shaiq Husain are presenting a
unique selection of fresh fish
on their dinner menu.
If you never heard of many,
don't feel bad . . . neither have
others . . . The unusual fish
served include . . . Rouget,
barracuda, langostine, spear-
vish, black grouper, mako
shark and turbot.
Tropical and subtropical
fish as well as freshwater and
salt water fish are being fea-
tured . . . and coming from all
parts of the country, including
Florida, California and
Hawaii . . . to be broiled,
baked or sauteed.
Some of the red fish is pre-
pared Cajun style . . . and the
Hawaiian fish like wahoo, ahi
and uku are garnished with a
macadamia or teriyaki sauce
for flavorful enhancement.
TAKEOUT IS RAPIDLY
becoming the "in" style of din-
ing, says Charles Bernstein in
Nation's Restaurant News .. .
"While operators are plotting
new and different forms of up-
grading or upscaling within
current seating arrangements
and are even adding seats
where possible, a frenzy of
takeout and home delivery ac-
tivity is under way.
"This is almost certainly the
fastest growing segment of the
industry. Within another de-
cade, it's likely that one-fourth
of all meals eaten at home will
be bought somewhere fully
prepared. If the food service
industry doesn't fully seize
that opportunity, then cer-
tainly supermarkets will cash
in on it, as is already happen-
ing.
"It's clear that people in
two-income families — rapidly
becomig the majority — feel
less and less like cooking as
more options become available
and as the increased incomes
support freer lifestyles. A
minority still love to cook, but
most are no longer inclined to
accept 'slavery in the
kitchen.' "
Furthermore, he says, with
the hugh growth of video cas-
settes, home entertainment is
booming . . . "More people will
be inclined to stay home on
Saturday evening (and most
other evenings, too) for com-
fortable entertainment. In so
doing they will likely combine
that with a takeout or home-
delivered meal rather than
bothering to go out to a res-
taurant."
Bernstein infers that maybe
it could be the pizza syndrome,
but more people are ordering
in than ever before — and that
applies to offices as well as to
homes.
"People in every age group
are ordering chicken, Chinese
food, 'healthy' lighter foods —
just about anything — from
the nearest convenient place
that they can.
A unique example of that is
an operation he tells about run
by a young man near the Uni-
versity of Wisconsin . . . His
company takes phone orders
daily from 5 p.m. to 11 p.m. for
McDonald's and nine other
area restaurants . . . with his
phone never stopping from
ringing . . . and his drivers and
vans never stopping in their
delivery rush to students and
townspeople.
"But perhaps the most
dramatic development in the
takeout sphere," says Berns-
tein, is that of fine-dining
operators with their takeout
offshoots of existing full-
service restaurants. Il Nido
did it in New York with an II
Nido Cafe takeout around the
corner. The qualified Giraffe
in New York, Mr. B's in New
Orleans and Creative Gour-
met in Boston are doing it, too,
in response to massive de-
mands from office workers.
"Those gourmet delivery
and takeout services are de-
signed for the business person
who wants more than a deli
sandwich but less than a full
sit-down luncheon. Yet the
trend is hitting every food-
service segment from delis and
coffee shops on up to elegant
restaurants.
"Opportunity knocks now in
all the takeout-home delivery
markets where far more of the
potential can be tapped," says
Bernstein.
Grant, Bergman
Are 'Indiscreet'
Cary Grant and Ingrid
Bergman star in Indiscreet
(1958), a comedy about the
on-again off-again romance
between a handsome and
wealthy American diplomat
and a ravishing European ac-
tress, at 1 and 7 p.m. Tuesday,
at Southfield Public Library.
Admission is free.
Oak Park Summer
Concerts Continue
"Celebration" will perform
in Oak Park's "Music In The
Park" concert series, 7:30 p.m.
Tuesday, at Shepherd Park.
The concert is free.
I
On Baked Fish, Fowl and Roast Beef Naturally. Present this
coupon to our cashier. Save 15% on your entire meal.
Complete meal about $3.95. Free refills on coffee, tea and
11 a.m.-8:30 p.m. Pepsi.
Guest Check Please)
• Royal Oak—Woodward & 11 Mile Rd.
• Southfield-8 Mile Rd. and Southfield
COUPON GOOD
• West Bloomfield—Orchard Lake Rd. & Maple Rd.
Now Thru Aug. 21
9 Other Locations Around Town
•
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Not Accepted After This Date uni mai
—
LABOR DAY SPECIAL
SAVE
15% .15,
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MIS MO
IMO =if MN NM NMI =I MI NM MI MN
On Baked Fish, Fowl and Roast Beef Naturally. Present this
coupon to our cashier. Save 15% on your entire meal. I -
Complete meal about $3.95. Free refills on coffee, tea and
I
11 a.m.-8:30 p.m.
(1 Guest Check Please)
COUPON GOOD
Aug. 22 thru Sept. 4
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Royal Oak—Woodward & 11 Mile Rd.
Southfield-8 Mile Rd. and Southfield
West Bloomfield—Orchard Lake Rd. & Maple Rd.
9 Other Locations Around Town
Accepted After This Date
MIN ors or ums ow ma
MIMS IMO 111111111 MOM
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Restaurant
AT APPLEGATE SQUARE
Northwestern Hwy. at Inkster Rd.
Dining and Cocktails
Southfield
For Dinner Reservations : 353-2757
EARLY DINNER SPECIALS
Served 4:30 p.m. to 6 p.m., Mon. Thru Fri.
• BROILED FRESH BOSTON SCROD Almondine
• SAUTEED CHICKEN BREAST With
Fettucine and Pesto Cream Sauce
• MESS OF DEEP-FRIED FRESH SMELTS
• FLEUR DE LYS SALAD
(Shrimp, Crabmeat, Artichoke Hearts,
Mushrooms, Hearts of Palm, Louie Sauce)
Salad Includes Soup and Beverage
All Entrees Except Salad Include:
Soup, Salad, Potato, Fresh Vegetables, Bread Basket
. . . AND COFFEE, TEA OR MILK
1
FRESH HOME COOKING
CaSa
Mexican Food For REAL!
*FAMILY SPECIAL
ALWAYS AVAILABLE 2:30 p.m.-6 p.m.
Enough
food for
at least
Six
People!
$ 1 95
(a $59 value)
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6 Beef Tacos
6 Cheese Enchiladas
Beef Burritos
6 Beef Tamales with Chili
Large Plate of Guacamole
Large Plate of Spanish Rice
Large Plate of Refried Beans
*Ask your server about our Margarita
and Sangria Pitcher Specials during
Family Special!
Half Pitchers
Available
AUTHENTIC MEXICAN CUISINE SINCE 1965
7 Days ... 11 a.m. to 2 a.m.
. Serving lunch, Dinner & After Theater
Featuring Mexican Dining At It's Best!
29200 ORCHARD LAKE RD.
Farmington Hills
Between 12 & 13 Mile
626-2982
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