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June 17, 1988 - Image 100

Resource type:
Text
Publication:
The Detroit Jewish News, 1988-06-17

Disclaimer: Computer generated plain text may have errors. Read more about this.

REMEMBER
FATHER'S DAY
SUNDAY,
JUNE 19

DON'T FORGET

REMEMBER
FATHER'S DAY
SUNDAY,
JUKE 19

DAD

Lunches • Dinners • Sunday Brunch • Cocktails
Beautiful Banquet Facilities

725 South Hunter
Birmingham



H
A
V

Reservations
642-6900

sallySALOON




PIANO ENTERTAINMENT



GREAT LITE SUPPERS

"



ON HIS SPECIAL DAY

ORDER HIM A BEAUTIFUL
FATHER'S DAY TRAY

00

N
G

A

E
T

T
0

BRUNCH

Buffet

11 a.m. to 3 p.m. Sundays Reservations Accepted

6

8 6 95
Under 8

Adults
11 95

NORMS

sEOYSTER BAR &GRILLE

29110 Franklin Rd. • Southfield • 357-4442

8 Person Minimum On Trays
VALID ON MEAT OR FISH TRAYS

Expites 6-30.88

DELIVERY AVAILABLE

deli

FRANKLIN SHOPPING PLAZA

MORTHIVISTLAN AT IT TALE

356.2310

NEW!
SUMMER HOURS!

TRAY
CATERING
FOR ALL
OCCASIONS

MON.40. 7 am:9 p.m.
SUN. 8 a.m.-8 p.m.

Send Someone
Special a Gift
52 Weeks a Year.

Send a gift
subscription to

THE

JEWISH NEWS!

GOOD SUNDAY ONLY, JUNE 19, 8 a.m. to 12 noon

ALL BAGELS

No
C
Coupons

(Over 5 Dozen, Please Call Ahead)

No Coupons

84 °

3 Oz. Bars of

CREAM CHEESE

No Coupons

49

NOVA LOX

$2 991/4 LB. PKG.

Limit 4 pkgs.
No Coupons
ABOVE SPECIALS GOOD ONLY AT 10 MILE AND COOLIDGE
STORE PHONE
MAIN OFFICE

548-6660

64

FRIDAY, JUNE 17, 1988

641-9188

F
U
L

T
R
A
Y

FATHER'S DAY SPECIALS!

CREAM CHEESE

B
E
A

T
Y

•etroitttierrl factor

8 Oz. Bars of

A

A

E
T
H
E
R

DISCOVER
10 MILE & COOLIDGE

Regular $3 doz. $149 Doz.

D
E

OFF

ON YOUR NEXT TRAY

COUPON PER CUSTOMER

The Glorious

0

TUESDAY NIGHT
IS
BAGEL NIGHT

AT ALL LOCATIONS

ALL REGULAR

BAGELS

1 65Doz.

15 FOR $2.00
No Coupons

His Tour Of England
Brings This Chef Back

DANNY RASKIN

Local Columnist

R

emy Berdy, former
executive chef at
Michigan Inn and
Sheraton Oaks . . . now back
in Detroit as head of Remy
Berdy Catering with wife
Karen, writes .. .
"Having adopted Detroit as
my home town 20 years ago,
I recently decided to take a
sabbatical for a year, and go
back to London, England to
visit my family and stimulate
my palate. The experience
was rewarding. London is a
cosmopolitan city with every
imaginable kind of food one
would like to try. The
Americanization of London
was quite amazing:
McDonald's, Burger King,
Baskin-Robbins, Taco Bell,
etc. were to be found in every
part of London. That made
my three children feel quite
at home. The prices, however,
were almost twice what they
are here.
"On the epicurean scene
the restaurants setting style
and pace as Simply Nico's,
Chef Nico Ladenis; Menage a
Trois, Chef Anthony Worall
Thompson; and famed Chef
Anton Mosisman, formerly of
the Dorchester Hotel, who
has now opened his own place,
The Belfry Club.
"Having been brought up in
London and apprenticed at
the Savoy Hotel (Westminis-
ter College of Catering), it
was nostalgic and moving to
once again visit the Savoy
and walk pleasantly up the
Strand. My wife Karen and I
started a private catering
business, and concertrated on
regional American cuisine —
Cajun, Californian and
Midwestern. One particular
party we catered was for Lord
and Lady French of Mistley
Manor in Manningtree. A
beautiful mansion built in
1750 overlooking the Thames
estuary, in what is affec-
tionately called Constable
Country, was the setting for
an eight-course feast. The 24
guests waxed eloquently on
their first taste of Cajun
cuisine.
"Living in London, one has
the advance of being able to
shop at Harrods and Fortnum
& Masons. The food halls at
Harrods are the most alluring
and enticing displays of food
that I have witnessed. For
those visiting London it is a
must.
"Living in London can be
very exciting, but it also made
me realize how much I miss-

ed Detroit. I can honestly say
that I love Detroit and
Michigan. Although I have
lived and worked in a variety
of places, I find myself always
returning to Detroit. In the
20 years since I first came to
this city, I have watched its
development into a great
restaurant town. We have an
abundance of very fine young
chefs coming up through the
ranks, thanks to the wonder-
ful apprenticeship programs
at Schoolcraft and Oakland
Community College. Credit
must be accorded to Chef
Milos Cihelka and an active
and supportive Chef de
Cuisine Association.
"The chefs who orchestrate
the kitchens in Detroit and
the surrounding areas have
given this town a reputation
for fine cuisines. We are now
being noticed nationally for
our style and trends. At the
top of this list is an old friend
and colleague, Keith Famie.
Keith's understanding of food
psychology is a chef twice his
age. He is voracious in his ap-
petite for knowledge of food,
and his cuisine is exciting and
innovative. Keith's new
restaurant, Les Auteurs in
Royal Oak, is a culmination of
4
many years of hard work and
dedication. It is a combina-
tion of classical, nouvelle, con-
tinental, and even Oriental
cooking built in the new
-4
American bistro style. One
can observe the activity and
enthusiasm in which the
young crew go about their
business. Les Auteurs is
destined for national
recognition.
"Another new restaurant
11110
about to open is the Rat- - 4
tlesnake Club, situated in the
newly-renovated Stroh
Brewery complex. This new
eatery signals a return to
Detroit of Chef Jimmy
Schmidt, co-owner and ex-
—4
ecutive chef. Chef Schmidt
has had great success with
the opening of the first Rat-
tlesnake Club in Denver,
Cola, where the restaurant
features Southwest cuisine.
"Consistency in food pro-
duct is to me the most impor-
tant quality to come out of a
kitchen. The Golden Mush-
room and Chef Milos are best
examples of this. Milos is a
great proponent of game
dishes and his staff is train-
'1 ■ 4
ed to understand the back-
ground of every dish
presented.
"In addition to the unique
restaurants that have carved
their niche in Detroit, we
have specialty shops that

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