I BEST OF EVERYTHING
SUNDAY 3 p.m.-10 pm.
MON.-THURS.11- a.m.-11 pm.
,FRI.11-12 Mid., SAT. 3-12 p.m.
OPEN 7 DAYS
A WEEK
THE
BAR-B•A HOUSE
AND GRILL
A New Product Has Removed
The Bad Stuff From Real Cheese
NEXT DOOR TO STAR DELI
r"-- 1 7,50 Far T .--
CHARBROILED
CHICKEN
DINNER FOR 2
'/2 CHICKEN
w/French Fries, Cole Slaw & Roll
$1 2 95
$ 475 Reg. $5.75
Local Columnist
8 PCS. OF CHICKEN, MEDIUM
GREEK SALAD, 2 TWICE-BAKED
POTATOES AND BREAD STICKS.
• Coupon Available on Char-Broiled
Chicken Only
• Limit 4 Per Customer
Expires Nov. 12, 1989
DANNY RASKIN
• Expires Nov. 12, 1989
JNi
I
JNJ
SALADS-NOW AVAILABLE: ANTIPASTCk CALIFORNIA & VEGETARIAN
COMPLETE CATERING AVAILABLE • DELIVERY AVAILABLE
24545 W.12 MILE RD.
Just West of Telegraph
I
r
355-3480
—
Invites you to
1
Buy An Omelette
Or Any Sandwich
Cep
And Get The Second One
Le Breakfast
Equal or Greater Value
Le Brunch
Le Lunch
at 25% OFF
Coupon Good at both West Bloomfield and Birmingham locations:
Expires Nov. 10, 1989
JN
EATING AT LE PEEP MAY BE THE BEST PART OF YOUR DAY!
West Bloomfield
BIRMINGHAM
33010 Northwestern Hwy.
at 14 MILE RD.
355 Woodward Ave.
Birmingham
258-9678
851-6678
Enjoy our fresh crispy salads, ultra-Ike pancakes, golden brown French roost, bubbly
cheese-smothered soncwiches, pampered eggs, awesome omelettes and steamy soups.
•
•
C NIF=111'S
fish • pasta • bar
• $59 -9
OFF
,
ANY DINNER
(Minimum S12 Not
Including Liquor)
Good 7 Days Fri. & Sat. Before 7:30 p.m.
• 1 Coupon per visit p
Expires 11-30-89 JN
6480 ORCHARD LAKE RD N. OF MAPLE
626-3341
30 COMPLETE DINNERS
2 FOR 1 OR
SINGLE
DINE IN.
ONLY
ANY
HOUR
OR DAY
BEST BUYS
IN TOWN
FROM $4.75 TO $6.75 SINGLE
FROM $7.95 TO $13.95 2 FOR 1
ALL DINNERS SERVED/WITH: SOUP OR SALAD (GREEK OR
TOSSED), POT. OR SPAGHETTI, BREAD BASKET, DESSERT
(STRAWBERRY CHEESE CAKE, RICE PUDDING, JELLO OR ICE
CREAM), HOT COFFEE OR TEA.
RIALTO CAFE
22740 WOODWARg Y2 Blic Southeast of 9 Mile
Ferndale
• Cocktails •
72
FRIDAY, NOVEMBER 3, 1989
544-7933
J
t
was bound to happen
sooner or later . . . there
are too many cheese
lovers in the country . . . And
so comes Cheese Smart .. .
cholesterol free, fat free .. .
and real cheese.
The
excellent item
distributed locally by Mike
and Joel Must at Detroit Ci-
ty Dairy is available at many
super markets and indepen-
dent markets.
Cheese Smart is the world's
first fat-free, cholesterol free,
low-calorie real process
cheese product.
Its founder, Aly Gamay,
came to the United States
from Cairo, Egypt, to com-
plete his doctorate in fermen-
tation at Utah • State
University;
In 1987, after leaving a
Green Bay,.Wis., cheese com-
pany, he formed Gamay Foods
to do what he couldn't get the
cheese industry to accomplish
. . . the development of
cheeses low in fat and
cholesterol.
What Dr. Gamay has
developed is not artificial
cheese, of which there are
some in markets . . . but the
real thing, made from skim-
milk cheese.
. As of this date, Michigan,
Wisconsin and Chicago make
up the only areas where
Cheese Smart is available .. .
Eight-ounce- packages of
shredded cheddar and
mozzerella, eight-ounce ched-
dar brick and eight-and-a-half
ounce cups of processed ched-
dar, nacho and jalapeno
spreads.
How does one independent
man come up with an innova-
tion like this? . . . "Motive,"
says Dr. Gamay. "A little guy
like myself working alone has
to come up with a break-
through to survive. I quit and
took my savings and invested
it in a lab so I had to finish
the job. When you are work-
ing for a company, you don't
have to do it. You still get
paid."
Dr. Gamay says he was
spurred on by the fact that his
father died from a problem
with cholesterol . . . "I wanted
to see if I could help others, so
my goal is to reach people
who need the product — the
elderly and those on
restricted diets. But we're get-
ting response from all kinds
of people!'
Cheese Smart allows folks
to cook light, or use its ched-
dar to sprinkle over tacos,
salads and soups . . . or in
casseroles and baked goods
. . . Cheese Smart shredded
mozzerella is great on pizza,
lasagna or any other dish
that calls for cheese . . . And
the cheddar chunks are swell
on hamburgers, turkeybur-
gers, in sandwiches or
omelettes.
And imagine Cheese Smart
microwave spreads of cheddar,
nacho and jalapeno flavors for
the cheese sauce over
macaroni and other pasta
dishes, vegetable and Mex-
ican or Italian cuisine . . . Hot
or cold, the no-cholesterol, no
fat Cheese Smart spreads
make excellent snacks with
crackers and tortilla chips.
When it copies to cheese,
few people anywhere know
The fat and
cholesterol are
gone, but the
cheese is still
there.
more about it than philan-
thropist and humanitarian
Mike Must s. . . When he and
son Joel carry a product at
Detroit City Dairy, folks have
a winning assurance.
The fact that they have
taken on the carrying of
Cheese Smart is also a very
big plus in itself.
IT'S ON A MAIN drag .. .
and in one of Oakland Coun-
ty's busiest areas . . . Orchard
Lake Road north of Maple (15
Mile) . . . but a lot of people
actually still don't know it is
there.
And a majority of those that
do are not aware that Confet-
ti's is owned by one of the
most astute and learned
restaurateurs in this region
. . . Bruce Cameron also
heads Treats, Midtown Cafe
and Double Eagle . . . He sold
his 17 Maple House
restaurants and concentrates
on these four.
With him as general
manager of the four locales is
Pete Violassi, who worked his
way through University of
Michigan as a waiter at the
Midtown Cafe . . . Eight years
ago Pete opened Confetti's
with Bruce as manager.
It's a pretty place with glass
block windows, colorful neon
tubing, brass railings
separating two levels, brick
walls, low, relaxing music,
pastel hues, etc. . . . Seating
at the very clean Confetti's is
for 146 with an additional 70
in an adjoining lounge.
Personable and efficient
waitress Amy Roberts
brought me a piping hot -bowl
of delicious homemade black
bean soup . . . and an ex-
cellent grilled chicken breast
with Polenta and chutney .. .
very well prepared . . . and
presented.
The menu at Confetti's is
American cuisine with some
Italian and seafood leanings
. . . This white-napkin-and-
white-tablecloth spot is one of
the "forgotten" good places to
dine when people wonder
where to go.
Bruce and Pete have
brought Confetti's a long way
. . . and its steady climb up a
ladder whose every rung is a
successful one is most
apparent.
STILL HAVEN'T found
anyplace that makes stuffed
vegetarian grape leaves as
good as Sultan's on Orchard
Lake Road and 14 Mile . . .
Whatever owner Walid Eid
and his kitchen staff do,
they're amazingly good .. .
petite and no sour grape leaf
taste . . . Big favorite is also
Sultan's shish tawook, tender
chunks of skinless grilled
chicken . . . mighty delicious.
LOUIE THE LOBSTER
reigns at Orchard Cafe
Restaurant in Novi Hilton
Hotel, 1-275 and Eight Mile
Road.
Louis is a five-pounder rein-
carnated every week -.
That's when the 66th person
who comes to Novi Hilton's
seafood brunch Fridays at
6 p.m. wins him to top off a
sumptuous feast of Great
Lakes fishes, oyster raw bar,
shrimp, crab claws, seafood
chowder, pastas, barbequed
chicken, roast beef and a
whole lobster (probably dis-
tant relatives of Louie) .. .
There is also a luscious-
looking dessert table in the
New England celebration at
Novi Hilton's Orchard Cafe
. . . Wise thing would be to get
a reservation . . . Call
349-4000.
WONDER HOW Dimitri's
of Southfield gets those peas
to stay so firm? . . . The side
dish of peas and rice comes
with all meals like an unsung
hero . . . Could be that they're
not from a can, and therefore
no mushiness like at a lot of
other Greek restaurants.
FOUR DATES will be us-
ed to celebrate reopening of
the complete wine cellar at
London Chop House on Con-
gress . . . Nov. 7 and 8 is three-