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Salt Water Acquarium
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411
COUPON I
Carry-Out Service
Available
THE NEW EXCELLENT DINING
BEST OF EVERYTHING
HUNAN PALACE
Oriental Cuisine and Cocktail Lounge
Szechuan, Hunan, Mandarin and Cantonese Dishes
10% OF I
With This Coupon
nine In or Carry-Out
Open 7 Days — Mon.-Thurs. 11:30-10:30, Fri. & Sat. 11:30-11:30, Sun. 12-10
38259 W. 10 MILE RD. & HAGGERTY • Farm. Hills
473-3939
NEXT TO HOLIDAY INN Near Gd. River
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OPEN 7 DAYS — 11 a.m. to 12 Mid.
BAR-B-Q SLAB FOR 2
$10.95
INCLUDES: 2 POTATOES,
2 COLE SLAWS
AND BREAD FOR 2
BAR-B-Q CHICKEN FOR 2
$7.85
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INCLUDES: 2 POTATOES,
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Coupon Expires 7-15-88
TRY OUR DAILY SPECIALS MON.-FRI. (Inquire Within)
FARMINGTON HILLS — 851-7000 I LIVONIA — 427-6500
30843 PLYMOUTH RD.
L 31006 ORCHARD LAKE RD. AT 14
Authentic Lebanese Food
OPEN 6 DAYS A WEEK
Friday thru Thursday 11 a.m. to 11 p.m.
Friday and Saturday 11 a.m. to 12 Mid.
Sundays 3 p.m. to 10 p.m.
Closed Mondays
Excellent Wine List
Special Vegetarian Dishes Available
Cocktails
Also Catering and Carry-Out
7295 Orchard Lake Road, South Side of the
Robin's Nest Shopping Center
Your Host: Walid Eid
Reservations Accepted: 737-0168
41101.11•11”,
arealigur
One of Metropolitan Detroit's Most Beautiful
and Exciting Restaurant-Lounges
Presents
NEW ENGLAND
LOBSTER FEAST
• 1 POUND LIVE LOBSTER
• KING CRAB
• STEAMER CLAMS
• MUSSELS
• REDSKIN POTATOES
• CORN-ON-THE-COB
• SOUP & SALAD
AVAILABLE MON. THRU THURS. $
2100
Entertainment & Dancing
Tues. thru Sat.
per pers.
28875 FRANKLIN RD. at Northwestern Hwy. & 12 Mile
Southfield
358-3355
58
FRIDAY, JULY 8, 1988
Food And Dining Manners
From The Viewpoint Of A Chef
DANNY RASKIN
Local Columnist
eople ask where they
can get hold of Karen
and Remy Berdy, now
that they are back in the
Detroit area . . . and catering
business (Remy Berdy Cater-
ing) . . . Their number is
356-8316.
Remy writes _. . "We were
very happy to celebrate our
return to Detroit by doing our
first function for The Jewish
News. The party for staff and
some family members was to
celebrate the party issue that
came out that day.
"The buffet menu included:
chilled Gazpacho soup,
Caesar salad, vegetable plat-
ters with honey mustard dip,
roast tenderloin carved by
myself with sauce Remoulade,
breast of chicken en croute
with a Jasmine sauce. The
dessert included chocolate-
dipped strawberries and
bananas Foster flamed in
front of everyone and creating
a very festive atmosphere.
"As we set up the buffet, the
smells worked their way in to
all the offices and the people
started appearing from
everywhere. Appropriate
tables were set up around the
boardroom and hall areas to
seat the 40 guests.
"Sandwich of the Week: at
Uncle Harry's Deli, 21809
Greater Mack, St. Clair
Shores, south of Nine Mile,
owned by Harry Meltzer,
former owner of Oakland
Bath House. Larry's Cor-
nburger, a combination
ground sirloin, corned beef
and Swiss cheese served on
an onion roll. Uncle Harry's
has excellent food and a
vibrant atmosphere. It is the
east side's first west side deli.
"Questions I am frequently
asked:
"Why should tea never be
allowed to boil?
"Because not only is the
flavor spoiled, but deadly tan-
nic acid is developed which is
very bad for the health.
"Why should cold salted
water be used for stock
making?
"Because cold water and
salt are extractives and draw
out the juices of the meat,
whereas hot water closes up
the pores and seals up the
juice in the meat.
"At a formal dinner, what
should be done with one's fork
and knife at the end of a
course?
"They should be laid side-
by-side on the plate with the
tines up and handles pointing
to the right hand of the guest.
"What food may be eaten
with the fingers according to
etiquette?
"Olives, celery, cake, salted
nuts, artichokes, asparagus,
fruit and bonbons.
"What is the difference bet-
ween a formal and an infor-
mal meal?
"A formal meal generally
implies the presence of guests
outside the family circle or an
occasion such as a birthday or
wedding when more cere-
mony is called for than an or-
dinary occasion. An informal
meal is simply a family lun-
cheon or meal.
"What should be served
with soup?
"A very thin melba toast or
tiny rolls, hot biscuits, cheese
straws or unsweetened
wafers.
"What should always ac-
company fish?
"Formally, potatoes always
accompany fish, but now a
green salad is more general-
ly served, such as cucumbers
or iceberg lettuce with a tart
dressing.
"When must finger bowls
be used at a formal dinner?
"Whenever fruit or soft
cake has been served.
"How should a wine glass
be held?
"By the stem, between the
forefinger and thumb.
"What is the place of honor
at the table?
"For a woman the right of
the host, for a man the right
of the hostess.
"Is it proper to tilt one's
soup plate?-
"Never!
"How should artichokes be
eaten?
"The leaves should be pull-
ed out one by one and the end
dipped into the sauce served
with the artichoke and then
conveyed to the lips with the
fingers. Only the base of the
leaves is edible.
"How should a dinner
napkin be used?
"It should be opened out
beneath the table, folded in
half and spread on one's knee.
"What should one do before
drinking a glass of water?
"Wipe one's mouth with a
napkin.
"Notes on service:
"When I was a young ap-
prentice at the Savoy Hotel in
London, England, we had a
daily inspection of hands,
nails, hair, collar and shoes.
Jewelry was not permitted to
be worn on duty. Today's
servers fall far short of these
standards, and frequently far
short of cleanliness.
"Having recently found a
band-aid in a supermarket-
bought salad, I would like to
remind people working in in-
dustrial kitchens about the
benefits of wearing plastic
gloves.
tend to judge
"I
restaurants' cleanliness by
their attention to bathroom
detail and maintenance.
"Remember, cooking and
combining food ingredients
requires a knowledge of food
chemistry. An excellent book
on the subject is 'Kitchen
Science' by Howard Hillman.
This book is a G-dsend for all
those unanswered questions
pertaining to food."
LIZ LACHMAN, daughter
of localites Addie and Phil
Lachman, is winner of an
"Emmy" for music direction
in the daytime soap opera
"Santa Barbara" . . . receiv-
ing her statuette recently in
ceremonies at New York's
Waldorf-Astoria . . . "Santa
Barbara," which appears dai-
ly on NBC (locally WDIV-TV,
Ch. 4, 3 p.m. to 6 p.m.) was
nominated in 13 categories.
Liz lives in Los Angeles,
composing and arranging her
own music . . . In Detroit,
folks will recall her singing
blues and Broadway tunes at
Restaurant Duglass . . . and
with her Liz Lachman Band
at Hurley's in Northfield
Hilton, Fanny's in Troy
Hilton, and other spots.
Quite an honor that since
Liz came on board at "Santa
Barbara" it has won two
"Emmys" for music direction
. . . with much of her own
compositions being used.
LAST MONTH, over 700
people ate samples of salmon
and black tip shark prepared
at a seafood cooking
demonstration by Superior
Fish Co. on East 11 Mile in
Royal Oak . This month,
Kingsley Inn's Executive
Chef Dennis Lindinger will
prepare fresh bay scallops and
lake perch fillets . . . July 16,
10 a.m. to 12 noon, with free
sampling again, free recipes,
cooking instructions and no
admission charge.
OPENING FIRST or se-
cond week in August will be
third location of the Bread-
winner . . . Plus Rochester
and Mt. Pleasant, new locale
will now be the Crosswinds
Mall on Orchard Lake Rd.
and Lone Pine Rd.
Its 28 varieties of breads are
quite different from the norm
. . . Parents who have a tough
time getting their kids to eat