ENTERTAINMENT GREAT FOOD! GOOD TIMES! SiII OPEN MONDAY THRU SATURDAY SATURDAY AFTERNOONS AND SUNDAYS AVAILABLE FOR BEST OF EVERYTHING DANNY RASKIN ALL OCCASIONS DIAMOND JIM BRADY'S 352-8780 3000 TOWN CENTER FREE COVERED PARKING MITCWS BANQUET ROOMS AVAILABLE FOR ANY OCCASION From 100 to 400 We Can Assist Your Party Needs With Everything From Hors d'Oeuvres and Cocktails To A Sit-Down Black Tie Affair For More Information, Please Call 666-4440 Your Host: Bill Mitchell Your Hostess: Juanita 6665 HIGHLAND RD. (M-59), Across from Oakland-Pontiac Airport- Pontiac, Mich. Your Group Is Special To Us KOSHER MENU • Kosher Catering Available BANQUETS AT RAMADA • Creative Menus Designed to fit Your Group's Special Needs Special Group Rates Are Available • Call (313) 355-2929 today to find out about the special room rates your group can get when it stays at the Ramada. For Your Added Pleasure • Complete banquet facilities, heated indoor pool, excellent shopping nearby, sauna, exercise room and much more. • THE QUEST NIGHTCLUB - Live entertainment nightly. • CACHE RESTAURANT - Casual dining with a flair.- RAMADA HOTEL 28225 Telegraph Rd. (just S. of 12 Mile) 62. Friday, October 17, 1986 SOUTHFIELD CALL FOR RESERVATIONS: (313) 355-2929 THE DETROIT JEWISH NEWS THERE ARE SOME changes at Ram's Horn, 12 Mile Rd. east of Northwest- ern ... but absolutely not the name . and it's still open 24 hours. Same ownership but new general manager ... now cordial Jim Woolford Owners Jack Masten, tom Pantoleon, and Grand Blanc's Dr. Bob Davis will celebrate six years, Dec. 18, at the same place. An attitude problem that was prevalent at times is gone ... No more waitper- sons "doing people favor wait- ing on them" ... or hostesses taking their good ol' time about seating folks. The owners have clamped down and made the 12 Mile Ram's Horn a smooth- running operation ... back like it was when initially opened in 1980 ... A man- ager is always on the prem- ises now ... no more being run by employees . . . and cleanliness is a very big point. Day manager is Steve Re- nsel . . . and night manager Dave Mara. To show the change in this Ram's Horn, there has been a turnover of 40 employees in- side of eight weeks! Nice to see smiling help there again ... Remodeling has taken away the dark wood ... and windows are all around now, having been in- serted in empty areas ... A new awning encircles the entire 12 Mile Ram's Horn . . . and light lattice wood helps the better lighting. While there recently, Chris Neil was a very pleasant, smiling and cooperative wait- ress ... She brought me a pita melt with chicken breast, tomato and Monterey Jack cheese ... There are also tuna melts, stir-fry melts and turkey melts ... The 12 Mile and Northwestern Ram's Horn is number one in the entire chain for tuna, turkey and chicken pita melts ... They are big sellers because of freshness and tasty preparation. Jack Masten might be one of the owners, but he puts in about 30 hours a week away from his insurance business ... always at the Ram's Horn dinnertime and Sunday breakfast with its lox, bagels and cream cheese plates for one or two ... He saw it served in New York wit a kosher dill pickle and does the same. Jack grew up on Wisconsin and Santa Clara ... and used to play football with an AZA team at Mumford High field alongside fellows like Don Aaron ... He went to Bagley School with Ron Topper, Jay Barbas, etc. ... It's like old times when Jack is at the restaurant ... so many - people know him ... and he meets guys 'n gals he hasn't seen in 40 years. New menu has a low cholesterol section by Ameri- can Heart Association ... and Yodolo, natural, low calorie, frozen fruit dessert ... The 97 percent fruit juice is put in a machine and comes out soft like ice cream ... 75 calories for six ounces ... no fat or cholesterol. The entire bill of fare has almost 300 items, including a Weight Watchers registered low-cal sector. Ram's Horn on 12 Mile and Northwestern has done a complete about face ... so much more for the better. SHIRLEY BENYAS, local gal who has received critic acclaim for her work at The Attic Theater and The Thea- ter Company, plus solo work with Detroit Symphony, will play role of "Mrs. Pierce" in presentation of My Fair lady by Michigan Opera Theatre, Nov. 14-Dec. 7. Present staging by MOT, beginning 1986/87 season, is very clever and entertaining production of Offenbach's Or- pheus In The Underworld thru this Sunday at Fisher Theatre ... Scenic and cos- tume design of highly-touted English cartoonist Gerald Scarfe almost steals the show with their breathtaking ap- pearances ... however, Or- pheus In The Underworld is very much regarded in a class by itself. This is MOT's 16th an- niversary year. GOOD. WAITRESS DEPT. ... Lisa Teodecki at Panache on Woodward in Birmingham ... personable, smiling and efficient. Panache has become one of the most successful nitery op- erations around ... sort of "where the action is" with its bevy of folks having a lot of fun ... plus live entertain- ment every night, dancing and good food. With its second operation to open in November, Rikki's American Grille in American Center Bldg. on Franklin Rd., David Tims moves over there as general manager ... Al- ready on the job "getting his feet wet" is much experienced Wayne Gallagher, who'll be g.m. at Panache ... Wayne was g.m. at Golden Mush- room and food and beverage director at Southfield Hilton. YOU SELDOM if ever saw so many people (about 1,600) gathered at one place in a restaurant ... or such a variety and so much food. This was Dimitri's of Southfield recent fourth an- niversary ... and owner Di- mitri Syros went all out ... hot hors d'oeuvres, buffet table extravaganza, Gary Rose Trio, waitresses with white tails, pink bowties, . pink high heels, fashion show, exotic dancers, his fam- ily, sons Paul and Nick, wife Naomi and brother Michael Syropoulus. Chefs Ernie DiMichelle and Bill Hall had 12 helpers ... Ernie brought his own noodle-making machine for the fettucine. Look at this lineup of food on the buffet tables ... smoked trout, whitefish, mussels, scallops, salmon, Italian baccala (capers, olive oil, lemon, anchovies), creamed herring, octopus - < salad, poached glazed salmon, oysters with lime and hot peppers, stuffed squid with crab and shrimp, ravioli with pistachio and ricotta cheese, tomato pasta, spinach pasta with pine nuts and basil, ar- tichoke hearts with basil and parmigiana, polenta with sweet Italian sausage, basil and tomato sauce, riblets Earnie, puff pastry with chicken, fontina cheese, pears, four-cheese mousse blended together, Lipitur cheese with caviar, stuffed mushrooms with walnuts, Fontinella cheese, Siciliano style veal strips, chicken strudel with basil and pros- ciuto, provolone, asiago cheese, fresh mozzerella, poached shrimp, assorted fruits and cheeses ... Croque en Gowche (French wedding cake), assorted tortes, cheese cake, eclairs, chocolate truf- fles, savarins soaked with rum, petite fours, poached stir fry with fruit, cinnamon =( and ginger, etc. SUNRISE CAFE will open its third location ... on Orchard Lake Road near Northwestern ... other locales are Northwestern and Beck Rd., and Ten Mile and Greenfield in New Orleans Mall. MUCH EXCITEMENT flowed about the air ... Rea- son was reopening of Some- rset Dinner Theater at Some- rset Mall ... a "new begin- ning" after 11 years there. It's a great combination now ... Jimmy Launce Prod- uctions and food by Matt Prentice of Sebastian's and Cafe Jardin. This was a pre-showing of the all re-decorated au- ditorium or large meeting area ... No more buffet or crowded seating . . . Three packages are dinner at Sebastian's, dinner at Cafe Jardin, or the show itself ... Seating is for 125 with wide area between tables for cocktails. Sampling of Matt Pre- ntice's food included tourines of oyster and lake trout, galantine of duck, liver pate with chicken, duck and pheasant and tourine of Norwegian salmon. Also elegent hors d'ouevres, cheeses, escargots in puff pas-