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( 313) 544-7373
The Best in Dining
CARL
,
DANNY RASKIN
Local Columnist
CHOP
HOUSE
B
3020 Grand River
833-0700
Free Parking
Nationally known for serving 4-H Prize Blue Ribbon
Steak and Chops. Finest Seafood and Liquors.
Private Dining Rooms for Banquets and Parties
Serving daily from 11:30 — Sunday from 2 p.m.
An beet
aged in
our own
coolers
FREE DINNER
EQUAL OR LESSER VALUE
WITH PURCHASE OF ANY 3 DINNERS
FREE SODA POP FOR CHILDREN
SOUTHFIELD LOCATION ONLY
WING
HONG
18203 W. 10 Mile Rd. at Southfield. Rd. • 569-5527
Kitchen Hours: Tues.-Thurs. 5 to 10
Fri. & Sat. 5 to 11, Closed Sun. & Mon.
BANQUET FACILITIES
FOR ALL OCCASIONS
Restaurant
Reservations Suggested
1990 Hiller Rd. (Old Orchard Rail)
Off Pontiac Trail to Old Orchard
Trail to Hiller Road
682-1347
FOOD & SPIRITS
OSIL
118 W. WALLED LAKE DRIVE, CORNER PONTIAC TRAIL
624-1033
Walled Lake
FRI. & SAT. 5 p.m. to 10:30 p.m.
MON.-THURS. 5 p.m. to 9:30 p.m.
Closed Sunday
ROAST CHICKEN
DINNER
V
CHOICE OF SOUP OR SALAD
4
75
DELI and RESTAURANT
Free Delivery I
I SHIVA DINNERS OR TRAYS
Breakfast, Lunch, Dinner ... Mon.-Fri. 7 a.m.-8 p.m., Sat. 7 a.m.-3 p.m.
21754 W. 11 MILE AT LAHSER • HARVARD ROW
58
FRIDAY, AUGUST 5, 1988
Detroit Will See An Influx
Of Gourmet Food Specialties
352-4940
ack from the Fancy
Food Show in Chicago,
Larry Snider,
presidentof Van Dusen, Hall,
Stevens & Welch, food
brokers, and Tim Holman,
specialty food product
manager of Allied Provision
Co. . . . write .. .
"Detroit
was
well
represented at this show .. .
Undoubtedly, consumers will
be noticing some of the items
we want to tell you about in
the key food establishments
through Michigan in the com-
ing months.
"The most unique product
at the show, in our opinion,
was a non-aerosol can which
dispenses the finest French
dijon mustard, French catsup,
lemon juice and tomato paste,
manufactured by Enviro
Spray Systems. This item has
to be seen to be understood,
but suffice it to say, it has won
numerous world wide awards
for packaging and quality.
The lemon juice is available
now at Great Scott! stores and
was featured by Sharon Stein
on Kelley and Co. Watch
Sharon on the TV show with
a variety of new and in-
novative food items.
"You'll soon see many new
specialty items at Strawberry
Hill and Vineyard Wine
Cellars in Farmington Hills;
Vic's Fruit Market in
Southfield; Oak Farm's new
market in Farmington;
Westborn Fruit Market in
Dearborn; Busch's Valu Land
in Saline and Harbortown
Market in Detroit. Their per-
sonnel were on hand in
Chicago to check out these
new products. The stores we
mention are going to surprise
a lot of people that have been
in the specialty food business
for years.
"In the coming months look
for a wide array of new items
including: Hawaiian-style
Lavasch flat bread from
California, "Love At First
Bite" supreme-flavored cream
cheese loaves that we felt
stood apart from any cream
cheese we had previously
tasted. It comes in a variety
of flavors including smoked
salmon, herb/garlic,
pesto/walnut and green pep-
percorn. Gerard's Le Sorbet is
an award-winning French-
style sorbet whichis made of
100 percent natural fruit,
water and sugar (less than 10
percent) and is available in
raspberry, cantaloupe, pas-
sion fruit, mango and other
flavors.
U.
Nodine's
Smokehouse of Goshen,
Conn., natural smoked
turkey, duck and chicken
breast is already at
Strawberry Hill, Harbortown
and several other Detroit area
markets. Michel's Magnifque
of New York, which several
years ago brought a selection
of vegetable pates, now has
mixed vegetable pate in the
seven-ounce vacuum mini
pack, and St. Michel's im-
ported French mineral water,
which is the purest of all
mineral waters in France and
a sponsor of world champion-
ship tennis to be held in
November in Detroit.
"Natural beef and poultry
are in and here to stay
because they are fed only a
natural diet without animal
by-products and antibiotics in
the feed and are not given the
growth stimulants otherwise
used. They are the most
flavorful and healthy meat
available. Coleman Natural
Beef was featured on WJR's
"Focus" with Hal
Youngblood, and Executive
Chef Domenick Buffone
features Coleman Natural
Beef at La Rotisserie in the
Hyatt Regency Dearborn.
Signature Foods Natural
Poultry will be available this
fall at some of the better
restaurants and meat
counters in this area.
Aphrodite award-winning
cheesecakes are currently be-
ing served by Stage & Co. on
Orchard Lake Rd. and ap-
parently the Homestead in
Glen Arbor can't keep enough
in stock. Last but not least,
straight from California,
watch for Naked Juice and
smoothies. This fabulous non-
pasteurized, 100 percent pure
juice, in many exotic flavors is
being promoted in California
by the hottest of ad cam-
paigns that make even jaded
reporters who write about it
blush. Also watch for the
number one rated nova lox
featured at the famous Russ
and Daughters of New York.
It'll soon be in many of the
Detroit area specialty
markets.
"Michigan definitely does
not have to take a back seat
to the East and West coasts.
When it comes to quality
specialty foods at attractive
prices, key merchandisers
have been active this summer
working to get these items on
the shelf.
"A note about Isaac Gellis
Kosher Products. We were
lucky, indeed, to find a well-
established company that is
able to deliver a consistent,
flavorful product that even
our non-Jewish friends enjoy.
And on top of that the prices
will remain consistently
below over priced competi-
tion."
COME
MIDDLE
of
September, there'll be a new
look and name change at
Quality Inn on Orchard Lake
Road and 12 Mile in Farm-
ington Hills.
It'll be known as the
Clarion Hotel . . . with Tivoli
Restaurant seating 105 .. .
and 3,500-square-foot ban-
quet area for about 300 per-
sons . . . accommodating
meetings and festive occa-
sions . . . This plus 44 suites,
too.
New general manager as of
May 16, Pat Bohr, a very per-
sonable gentleman, was
former g.m. at Plymouth
Hilton . . . Executive Chef
Dave Fryd opened Embassy
Suites and was chef at
Sheraton-Oaks.
The newly-named Clarion
Hotel is top of the ladder in
Quality International's four-
step operations . . . McSleep
Comfort Inn, Quality Inn
and Clarion Hotel.
FULL WAITPERSON ser-
vice seven days a week is now
at Ruby D's restaurant and
delicatessen full service and
carry-out . . . 10 a.m. to 10
p.m. Sunday through Thurs-
day, and 10 a.m. to 11 p.m.
Friday and Saturday.
THE NEW Archer's
Restaurant that will open on
Woodward is contrary to
many thoughts that it is
another Pat Archer operation
. . . It has nothing whatsoever
to do with Pat or his Ex-
calibur on Franklin and
Northwestern.
Archer's, formerly Bloom-
field's and Schmid Haus, will
be owned by Chuck Archer.
Excalibur, at the same spot
10 years with Executive Chef
Marty Wilk, recently raised
about $40,000 for 7-year-old
Paul Michaels of Troy, suffer-
ing with an inoperable brain
tumor.
THERE'S GLASS tops
now at the booths and tables
of Kabob Grill in Southfield
Plaza, Southfield and 12 1/2
Mile . . . adding to an already
very clean atmosphere . . .
Excellent home-cooking is a
keyword at Kabob Grill .. .
and owner Fadi Abdelnour
stacks his eggless rice pud-
ding up with anyone . . . A
white syrup and chopped
walnuts make it an outstand-
ing dessert . . . People who en-
joy good rice pudding . . . and