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and
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Invite You To
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Ourc9 dor
greatest r17:
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TUESDAYS THRU SUNDAYS
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1535 CASS LAKE RD.•Keego Harbor
BET. ORCHARD LAKE RD. & M-59
1_.
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OLIVERIO'S
Now Offering
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Including Coffee and Dessert
Sunday through Thursday
(Closed Mondays)
Full Bar Service
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5586 Drake Road Just South of Walnut Lake Road
In The Drake-Summit Shopping Center • West Bloomfield
Reservations: 661-1920
64
FRIDAY, FEBRUARY 12, 1988
Worldly Tastes
Continued from preceding page
"The first thing they sug-
gest is to leave at home the
traditional frame of reference
for three square meals a day.
With the exception of
England and Holland, Euro-
peans don't eat large
breakfasts and aren't geared
to cooking them. When in
Rome, order a continental
breakfast. If the coffee's too
strong, have it mixed with
equal .parts of milk for
cafe-au-lait.
"Unless you have a
voracious appetite, the usual
multi-course meal will be far
more nourishment than you
can comfortably consume.
"Keep in mind that Euro-
peans are leisurely diners,
serving one course at a time
and often taking as long as
two hours to complete a meal.
Waiters respect this lifestyle
and don't want to rush you.
But they seem maddeningly
slow to Americans who have
places to go and sights to see.
It's a good idea to ask for the
check when the last item is
served.
"Another characteristic of
continental dining is to have
your dessert at another spot.
It's European style to stroll to
a cafe for pastries and coffee.
"Sidewalk cafes are a
special European phenome-
na. To capture the flavor of a
city, pull up a chair, order a
glass of wine or coffee and
people-watch. Some diners
even bring their deli-
purchased meals to a cafe and
order a beverage. Sidewalk
cafes provide a grandstand
view of the animation of a
city.
"The French are rather
aloof and tend to keep their
distance with each other as
well as visitors. But a friend-
ly smile, an unassuming
manner and a polite greeting
will melt this reserve. Custom
dictates it's not enough to
simply say thank you. You
should say, `Merci' or `Merci,
Monsieur.'
"The Dutch are hearty
eaters of simple and substan-
tial food. Breakfast is large
enough to satisfy your hunger
until dinner. Indonesian
restaurants are prevalent in
Holland. The meal consists of
a large plate of rice surround-
ed by 20 to 50 smaller dishes
including beef, chicken,
seafood, marinated
cucumbers, sauteed bananas,
assorted sauces and more.
"Of all European cuisine,
Italian will probably be the
most familiar. Pasta is only
one aspect of a wide and
varied cuisine. Italians have
wonderful appetizers and
soups, veal, chicken and fish
dishes, world-reknowned
cheeses and delicious desserts
and ice cream. Romans drink
white wines with all types of
food. Soave is considered one
of Italy's finest wines.
"Italian men eat an enor-
mous amount of bread and
pasta and most manage to
keep thin. Italians are friend-
ly and outgoing, but visiting
women are considered fair
game for the native male.
"British cooking has been
the target of jokes. It's true
that by our standards the
English tend to overcook.
They prefer their food au
naturel • without the
embellishment of fancy
sauces. The British are big
meat eaters and beef is the
most popular. Fish is also a
favorite in England and
Dover style is the claim to
fame
"Somerset Maugham once
suggested that the way to en-
joy British food is to eat three
breakfasts a day. After
feasting on kippers, eggs,
cereal, toast, fruit and
beverages, you should be
satisfied until dinner time.
The English often partake at
tea, assorted small sand-
wiches and sweets at 4 p.m.
"You don't go to London for
the food. The sightseeing is
fantastic. Pubs afford a relax-
ed atmosphere conducive to
social exchange with the peo-
ple. The British are a tad
reserved but they can be very
friendly and helpful and
there's no language barrier.
"When you arrive home
from Europe, you'll no doubt
look for area restaurants with
the foreign flavor you enjoyed.
Among those recommended
would have been the former
Aliette's on Porter and
Twenty-Fourth in Detroit, a
French bakery turned bistro.
Chef Aliette Benson's authen-
tic touch with French cuisine
came from her Bordeaux
roots. The cooking was
neither nouvelle nor fancy
but learned in a home kit-
chen in Bordeaux.
"At Cafe Piccirili on Van
Dyke at 24 Mile Road in
Shelby Township, the menu is
written in Italian with
English subtitles. Chef Pic-
cirili is from the Abruzza sec-
tion of Italy. He's noted for his
housemade pastas such as
tortellini alla panna, small
pockets of pasta lightly stuff-
ed with veal in a creme sauce.
"Da Edoardo on Mack in
Grosse Pointe Woods is a
small Italian restaurant with
about 20 main courses rang-
ing from scallopini with
lemon butter sauce to green
pasta stuffed with ricotta and
a truffle sauce. Dinner in-
cludes soup, salad and pasta
and an espresso machine
from Italy adds another Euro-
pean touch."