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February 23, 1990 - Image 71

Resource type:
Text
Publication:
The Detroit Jewish News, 1990-02-23

Disclaimer: Computer generated plain text may have errors. Read more about this.

OUR FAMOUS SUNDAY BRUNCH

11:30 a.m. to 3 p.m.















this but from the president's
office at the world's finest
chef's school. Gilford LeCoze,
LeBernardin. Probably knows
more about fish and seafood
than any of the U.S. chefs. He
operates the finest seafood
restaurant in the country.

"MICHIGAN.
Milos
Cihelka, the Golden Mush-
room. The first chef to be
awarded the title of master in
the United States. Not only
does he command one of
Michigan's finest kitchens, he
is the mentor of some of the
finest chefs in the state. He
was the manager of the
Michigan Culinary Olympic
Team that won a multitude of
gold medals and is also
founder of the Michigan
Chefs de Cuisine. Milos is also
regarded as one of the coun-
try's foremost authorities on
the preparation of game. Jeff
Gabriel, Schoolcraft. One of
the youngest chefs to ever
receive a title of master. He
currently commands the culi-
nary program of Schoolcraft
College, which is among the
finest in the country. He
is also an Olympic gold
medalist.
"Dan Hueglier, Amway
Grand Plaza. Yet another
master chef, he has been one
of only five chosen to the U.S.
Olympic Team in both 1984
and 1988 and has achieved
gold in both. He is the ex-
ecutive chef of the Amway
Grand Plaza which is un-
doubtedly Michigan's finest
hotel. Jimmy Schimdt, the
Rattlesnake Club. Michigan's
most well-known chef and for
good reason. He is probably
the most creative and influen-
tial personality that has ever
occupied a Michigan kitchen.
Pete Peterson, Tapawingo.
Tapawingo may be Michigan's
finest restaurants and its
chef-proprietor is the reason
for it. Brian Polcyn, Pike
Street. In my opinion, this
chef is producing the finest
food in Michigan today. His
classical roots are those of
his teacher, Milos Cihelka,
but his food is New American
with strong Midwest in-
fluence.
CALIFORNIA. "Alice
Water, Chez Panisse. The
`Mother of New American
Cuisine.' Nothing else needs
to be said. Jeremiah Tower,
Stars. He received his start
from Alice Waters and has
defined his own style that is
one of the most unique in this
country. To go to San Fran-
cisco and not visit Stars is
truly missing something.

Wolfgang Puck, Spago,
Chinois, Postrio. Perhaps the
most culinarily diversified
chef in the United States. His
roots are pure French.
However, he has mastered
several other influences,
especially Oriental, and has
adpated them to the bounty of
California. His restaurants
are the most innovative in
California and perhaps in the
country. Bradley Ogden,
Larkspur Inn. Another true
American chef in the same
mode as Forgionne. He takes
basic American food and
makes it glamorous and
spectacular.

LOUISIANA. "Emeril La-
gasse, Commander's Palace.
Perhaps the most influential
chef in the South. He heads
the kitchen of what most con-
sider the finest restaurant in
New Orleans. He isn't afraid
to adapt traditional cajun and
creole to today's preference for
lighter fare and does so while
maintaining the history of
the dish.
"All of these chefs have one
thing in common; they don't
follow trends — they set
them."
LAST TWO MONTHS,
the Ron Coden Show has been
performing at Grand Traverse
Resort in Traverse City . .
The lounge is at the top of the
resort with an all-glass ceil-
ing . . . "On clear, star-filled
winter nights, it made sing-
ing "If I Were A Rich Man" a
little easier," says Ron . . . The
Ron Coden Show returns to
Mountain Jacks, 10 Mile and
Grand River, Farmington
Hills, for a four week-stay
beginning March 2 . . . Friday
and Saturday nights . . .
Three shows each evening
will begin at 9 p.m.
OVERHEARD . . . at Cafe
Cortina, "Bird in the hand is
bad table manners" . . . at
Gateway Deli, "The best way
to stop that noise in the car is
to let her drive."
WATCHING a couple of
bowlers recently at Hartfield
Lanes in Berkley reminded
me of James Thurber's won-
derful cartoon showing a
determined wife about to
pitch a bowling ball overhand
. . . Her husband groans, "All
right, go ahead and try it that
way!"
DON'T LEAVE folding
money as a tip on the table
. . . Play it safe for all con-
cerned by handing it to the
waitress or waiter . . . You'd
be surprised how many times
they don't get it otherwise .. .
all or in part. ❑

POACHED NORWEGIAN SALMON WITH DICED RED ONIONS. CAPERS AND TOMATOES
NOVA LOX, TUNA SALAD DISPLAY AND SMOKED WHITEFISH
ASSORTMENT OF FRESH BAGELS (Salt, Egg, Onion, Plain) AND CREAM CHEESE.
COOKED TO ORDER OMELETTES FEATURING BROCCOLI. CHEDDAR & SWISS CHEESE.
ONIONS. GREEN & RED BELL PEPPERS, RIPE OLIVES, GARDEN TOMATOES & MUSHROOMS.
WAFFLE STATION: STRAWBERRY GLAZE, WHIPPED CREAM, BLUEBERRIES AND MAPLE SYRUP.
CARVING STATION FEATURING TOP ROUND OF BEEF AND ROAST TOM TURKEY.
DELUXE SALAD BAR INCLUDING PASTA SALAD, POTATO SALAD, COLESLAW, GARDEN SALAD.
ASSORTED DRESSINGS, GRATED CHEESE, TOMATOES, SWEET RED ONIONS, MUSHROOMS.
INTERNATIONAL CHEESE BOARD WITH SWISS CHEESE, BOURSIN CHEESE, CHEDDAR CHEESE,
BRIE CHEESE.
FRESH SEASONAL FRUIT INCLUDING HONEYDEW, WATERMELON AND CANTALOPE.
CRUDITE DISPLAY: CRISP RELISHES AND DIP.

• SWEET TABLE ... APPLE COBBLER. EYE-TEASING ARRAY
,4 .,OF MINI PASTRIES, PEACH COBBLER. CHEESECAKE.
COOKIES. CREAM PIES. TORTES,
VARIETY OF CAKES. PECAN PIE.

$

EMBASSY

SUITES
HOTEL

1

a!s
419

INCLUDING
• GRAND BUFFET FEATURING 10 HOT ENTREES
CHEESE BLINTZES. FISH ENTREE. CHICKEN ENTREE.
COUNTRY STYLE EGGS. SMOKED BACON. PORK SAUSAGE.
HASH BROWNS. VEGETABLE DU JOUR. STARCH DU JOUR.

✓ Under
$ 8 912 5

I COUPON I
PRESENT THIS COUPON
AND RECEIVE

/ 5 ZetherS
RESTAURANT & LOUNGE

$ 2 PER PERSON

OFF OUR SUNDAY BRUNCH

L Expires 4-8-90

MO/ ar

IN

J

28100 Franklin Road off Beck Road and Northwestern Hwy., Southfield, Mich.

\NO

355-2050

LAST WEEK -- DON'T MISS IT!

Remember
the
Radisson
Plaza

Dinner at Dusk

5-7 p.m. daily in Tango's
Delectable dinners, just $9.95

Tango'S Supper Club

Recapture the magic
Friday and Saturday evenings.

Bouquets

Award-winning cuisine at
pocket-pleasing prices.

Call 827-4000.

"A SHAYNA MAIDEL is a superlative play by Barbara
Lebow. A profound and startling exploration of family con-
nections and the very meaning of kinship."
The Record
"A SHAYNA MAIDEL is a work that
touches our hearts and enrages our souls."
New York City Tribune
". . A tribute to the sustaining power of
family and to man's indomitability . . . with
sustained tenderness the playwright offers
a catharsis and a promise of embracing
love."
The New York Times
"A SHAYNA MAIDEL is beautiful
theatre."
Oakland Press

A SHAYNA MAIDEL

R r omFXi
T I
B2
1 d 8 g 4
At R E Grand Blvd. acrosss from Fisher 8
/

BEEF STEW 5
25
DINNER

CHOICE OF SOUP OR SALAD

Radisson Plaza Hotel

At Town Center

1500 Town Center
Southfield, MI 48075

DELI and RESTAURANT
SHIVA DINNERS & PARTY TRAYS ... Free Delivery

Breakfast, Lunch, Dinner ... Mon.-Fri. 7 a.m.-8 p.m., Sat. 7 a.m.-3 p.m.
352-4940
21754 W. 11 MILE AT LAHSER • HARVARD ROW Fax: 352-9393

&Olden P6Oenix

Chinese American Restaurant
WILL REMAIN OPEN DURING THE
RENOVATION AND AFTER THE OPEN-
ING NEXT DOOR OF ERHARD BMW

THE GOLDEN PHOENIX MANAGEMENT WISHES TO
THANK ITS PATRONS FOR THEIR CONTINUOUS SUPPORT
642-8386
4067 W. Maple Rd. Just East of Telegraph

THE DETROIT JEWISH NEWS

71

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