I ANN ARBOR RANDEE'S SLEEPWEAR • DAYWEAR • PLAYWEAR UP TO 75% OFF ALL SPRING & SUMMER CLOTHES FRANKLIN SAVINGS CENTRE BLDG. 26400 W. 12 Mile Road (313) 354-6070 — 1 Southfield, Michigan 48034 Delicatessen Mixes New Age With Old-Fashioned Cooking FOREIGN DOMESTIC Maxie Collision, Inc. 32581 Northwestern Highway, Farmington Hills, MI 48018 (313) 737-7122 JIM FLEISCHER Oakland County's Most Exciting Gift and Party Supply Store ! NEW OWNERS Your Complete PAN GAME Headquarters ■ TIRTAI HUNTER'S SQUARE 31045 ORCHARD LAKE ROAD FARMINGTON HILLS, MI 48018 (313) 855-383 8 Zingermans owners: Delicatessen patrons are concerned with health, nutrition and image. BRIDES CHECK LIST . j J 1/ Bridal Gift Ideas it Invitations — -,̀:vritZ212e v;eiveekds V Accessories For Wedding (Napkins, Knives, Matches, etc.) Fine Wedding Gifts 1/ Home Decorating Ideas V Have Images Photo Develop All Wedding Photos ONE WEDDING STOP ina & Images Too! COUNTRY RIDGE COMMONS 31150 HAGGERTY RD. • 14 MILE FARMINGTON HILLS 661-9100 owahie‘ ftwoommeaimmool 01111110001011**Orseedill"601011111111101011101111 70 FRIDAY, JULY 1, 1988 FRANCINE ALLEN Special to The Jewish News T here is no one named Zingerman behind the well-known Ann Arbor deli at 422 Detroit Street. Nonetheless, like the food and the atmosphere found here, the name does have a certain — well — zing to it. Zingermans reflects Ann Arbor's laid-back, new-age at- mosphere and a noticeable trend away from fast foods toward healthier fare. But the restaurant's menu is in no way sacrificed to the god of nutrition. We're talking good old fashioned home cooking here: knishes, blintzes, chicken soup, chopped liver, chopped herring and kugel, all prepared on the premises. Beyond traditional deli staples, however, are more ex- otic items, such as Bulgarian cucumber soup and cabbage beef borscht. Zingermans, in fact, is a deli with interna- tional flair: A selection of the world's best cheeses spans the length of an entire wall; on wooden shelves, fine chocolates abound, as does Canadian wild rice, wines, olives, jams, teas and pastas from around the world. The key to healthy food are ingredients made by tradi- tional methods rather than by processing. For example, Vermont cheddar is the only cheddar cheese Zingermans sells. Co-owner Ari Wein- zweig notes the irony of _ customer's complaints that the cheddar cheese sold is not the familiar color yellow — Vermont cheddar is all natural and has no coloring. Weinzweig says that the type of cooking and eating that Zingermans espouses fits today's on-the-go lifestyle. "I rarely cook anything that takes more than a half hour to an hour to make," he says, explaining that a great meal is possible with a few basic quality ingredients, whereas "If you have four really lousy ingredients, you have to (spend extra time to) come up with a sauce to give a flavor that wasn't there." On a Wednesday morning, Weinzweig and another of three co-owners, Paul Saginaw, talk to a frequent customer, Jason Finkle, about foods suited to a low- cholesterol diet. Weinzweig suggests a dish including Italian rice, spices and onions. This dish takes 18-20 minutes to prepare. "You might need to take the day off from work," Weinzweig jokes. In addition to health and nutrition, Zingermans is also concerned with image. This eatery has its own three- person art department whose posters, fliers and monthly newsletters (with menu) seem to greet the eye at every turn. Zingermans publications bear the deli's name, written in neon-like calligraphy — a motif echoed in flourescent green and orange on Zinger- mans tee shirts. Food itself becomes a major part of the decor, displayed proudly, in all its color and variety, against a background of wire cafe chairs and a checkerboard tile floor. The restaurant is larger than might be guessed from looking at the small store- front exterior. Arched sky- lights enhance the feeling of spaciousness, not to mention that the quantity of foods and artwork displayed leaves one with the impression that the restaurant must be large in order to hold it all.