-
YOUR HOSTS:
JIM & ALIA
SAGE
BEST OF EVERYTHING
948-1808
CAFE
27300 W. 11 MILE RD AT INKSTER
IN SIGNATURE OFFICE BUILDING
LOOK FOR
OUR
GRAND
OPENING
SPECIAL
IN MARCH
TWO FOR $10.95
• BAKED OR BAR•B•Q CHICKEN W/POTATOES
• BROILED RAINBOW TROUT W/POTATOES
• CHICKEN PARMESAN W/SPAGHETTI
• SHISH KABOB W/RICE
50%
THE ABOVE ENTREES ALSO ARE SERVED WITH
SOUP OR SALAD AND BREAD BASKET
OFF
EVERYTHING!
OPEN 6 DAYS, MON. THRU SAT. 7 a.m. TIL 9 p.m.
■ 111=••Ir
Beau. Jacks
Food & Spirits
Specializing in one-half pound Ground Rounds,
which are highly regarded by several Detroit
publications. Also, fresh seafood daily, entree
size salads, and a special menu from American
Heart Association (which we were first in
Michigan to present).
Dress: Casual, Credit Cords: American Express, Diners
Club, MasterCard and Visa.
Open: 7 Days, Lunch and Dinner Mon. thru Thurs.
11:30 a.m. to 11 p.m., Fri. & Sat. 11:30 a.m. to 12
Mid., and Sunday dinner 4 p.m. to 9 p.m.
4108 W. Maple • Birmingham, MI • 1 block W. of Telegraph • 626-2630
the 7-0)(4.44i -44 Gum,
1128 E. 9 MILE RD., 1 /2 Mile East of 1-75 • 541-2132
Invites You To
Enjoy Dinner
In A Warm, Friendly Atmosphere
Choice Meats and
Fresh Fish Daily
ALMA SMITH
Songstress & Pianist
Downstairs SAT. 8:30 to 10:30 p.m.
ALL FRESH FRUIT PIES
APPLE STREUDEL,
COGNAC TORTES
Quality Food, Simple
Setting, Reasonable Prices
The Restaurant
of the '90s
Le Metro
"Main courses are studies in creativity."
Sandra Silfven — Detroit News
29855 Northwestern Hwy. • Applegate Square • Southfield • 353.2757
M E DA ILL 11 \
s
*Tfp ■
o
Creative
American
Cuisine
WINTER HOURS:
TUESMIURS.
5 p.m.-10 p.m.
FRI. & SAT.
5 p.m•11 p.m,
851.5540
Banquet Facilities
Available
• Innovative Dining
• Cocktails
• Piano Lounge
DON NADEL
At The Piano
Fri. & Sat. Eves
CINDY ROSNER KELLY
At the Piano
Tues.-Thurs.
4343 ORCHARD LAKE RD., WEST BLOOMFIELD
ORCHARD LAKE RD. AT LONE PINE RD. IN THE CROSSWINDS MALL
MIN
The Bright Idea:
Give a Gift Subscription ti THE JEWISH NEWS
70
FRIDAY, FEBRUARY 23, 1990
Three Women At The Top Guide
Farmington Hotel's Success
DANNY RASKIN
Special to The Jewish. News
ure ability . . . noth-
ing else but . . . this
is why a majority of
the management at Holiday
Inn of Farmington Hills, 10
Mile and Grand River, are
women.
Sharon Heussner came on
board 17 years ago, just after
Holiday Inn of Farmington
Hills had opened . . . She was
its comptroller for 15 years
. . . and the last two years,
general manager.
The area then was a lot of
vacant land . . . Only business
in operation was a K-mart
store . . . with the industrial
park region also being built
. , . Today, almost 20 years
later, it is a booming area of
much activity.
Lynne Schwarz was director
of catering eight years and
has been food and beverage
director the last two years.
Latest to join the team is
Debbie Walker as director of
sales.
The three gals bring a lot of
guest satisfaction with their
bevy of know-how acumen.
Holiday Inn of Farmington
Hills was the first to build a
Holidome indoor recreation
center hereabouts . . . pat-
terned after the one in Per-
rysburg, Ohio, among the
Midwest's initial successful
attempts.
This is a fun sector . . . and
hotel guests love the oodles of
enjoyment it affords . . . swim-
ming pool, whirlpool, fitness
center, dry sauna, ping-pong,
shuffleboard, miniature golf,
video games, etc.
And wouldn't you know
that with women in control
there would be continuous up-
dating of the hotel? . . . It's
much to their credit of not
always being satisfied, and
don't think guests are not
aware of changes for the
better.
There's a lot of togetherness
at Holiday Inn of Farmington
Hills . . . sort of like team-
work by a winning
combination.
And nothing escapes the
watchful eyes of these three
gals in particular . . . For in-
stance, in Maxwell's
Restaurant where we had din-
ner, Lynne noticed a couple
looking around and im-
mediately got up to seat them
. . . Evening hostess, Lori
Wagner, a good one, was busy
seating others and the trick
hasn't been invented yet of so-
meone being in two places at
p
the same time . . . Instead of
letting the couple wait until
Lori returned, Lynne jumped
up from her chair, grabbed
menus and graciously greeted
them.
Maxwell's was originally
called the Viking Bar &
Lounge . . . then Jimmy's.
Seating today is 125 at
beige-backed booths with
black padded seats and tables
. . . A hand-etched glass wall
separates the bar lounge area
from the restaurant with its
casual, intimate atmosphere
without overly-done
decorations.
An art-deco look includes
some plates and vases on the
Wall, but nothing osten-
Holiday Inn of
Farmington Hills
is a favorite of
families. And
Maxwell's fits in
nicely for family
dining.
tatious . . . Quiet simplicity
many times brings out other
design factors like Maxwell's
soft lighting, modernistic
light fixtures in booths, peach
table cloths and navy blue
napkins, earthtone drapes
with black and beige stripes
between each booth, etc., for
dining relaxation.
Holiday Inn of Farmington
Hills, with its much-wanted
Holidome, is a favorite of
families . . . and Maxwell's
fits in nicely for family
dining.
It makes its own garlic rolls
and offers a menu to suit
almost everyone . . . You won't
find broiled perch at too many
places . . . It's usually offered
sauteed ... I enjoyed them at
Maxwell's, the little ones you
get only from lake waters .. .
brought to our table by most
congenial and pleasant
waitress Lori Fagan.
Maxwell's is open seven
days a week . . . Monday
through Friday, 6:30 a.m. to
2 p.m. . . . Saturday and Sun-
days it opens at 7 a.m. . . . On
all seven days, Maxwell's
reopens for dinner 5:30 p.m.
to 10 p.m.
Besides serving breakfast,
lunch and dinner, Maxwell's
also has a Sunday brunch, 10
a.m. to 2 p.m.
With lassies especially run-
ning the show at Holiday Inn
of Farmington Hills, you bet-
ter believe that cleanliness is
a sacred byword . . . Not that
men aren't clean-conscious
. . . It's just that so many
businesswomen have this
awareness about them.
Name the newspaper of any
race or religion and the
lassies at Holiday Inn of Far-
mington Hills will get it for
you . . . Having a Japanese
newspaper available in the
lobby is because of so many
computer engineers and
-automotive representation
from Nissan and Izuzu stay-
ing there . . . A Japanese-
style breakfast menu is also
available with items that
must be ordered the night
before and served in Max-
well's Restaurant.
Women at the helm are do-
ing masterful things in the
world of business . . . At the
Holiday Inn of Farmington
Hills, they are steering a good
ship on an even better course.
WHO ARE THE finest
chefs in the United States?
. . . This is a tough one to
answer; there are so many
great American ones, says
Matt Prentice, chef/owner of
Sebastian's in Somerset Mall.
"Here are some from four
states whom I list among my
favorites. At another time I'll
tell you those I like from
three more states plus the
southwest.
"NEW YORK. Andre
Soltner, Lutece. Arguably the
finest French chef in the
United States. His food is in-
fluenced by his Alsatian up-
bringing and is in a world ex-
traordinary. Jean Rouchou,
Le Cote Basque. The epitome
of the culinary artist. Not
only is his food wonderful, his
plate-painting is world re-
nowned. Seppi Renngli, The
Four Seasons. Perhaps one of
America's most diversified
chefs. He was one of the first
to capitalize on 'Spa Cuisine!
Larry Forgionne, a true
`American' chef. He refuses to
use anything but native pro-
ducts and searches the coun-
try for the finest ingredients
available. He also does
research on regional cooking
methods that influence his
ever-changing menu. In addi-
tion, he co-founded American
Spoon Foods which has be-
come the leader in mail order
`Gourmet American Foods.'
"Ferdinand Metz, The
Culinary Institute. Perhaps
the most awarded chef in the
world. After achieving every
imaginable level a chef could
attain including a designa-
tion of master chef, he
dedicated his life to teaching
and development of other
chefs. What better place to do