LISTENING POST 1 BEST OF EVERYTHING I MAY SPECIAL BROILED SHRIMP AND SCALLOP BROCHETTE T Served With: Lemon-Parsley Butter Soup Dujour Rice Pilaf Fresh Vegetable Bread Basket Chocolate Mousse Torte West Bloomfield Oak Park Bingham Farms Orchard Lake Rd., south of 15 Greenfield north of 10 Telegraph Between 12 & 13 737-3890 967-3999 645-5288 Special Valid Through 5/31/91 DINNER FOR 2 GOOD 7 DAYS FROM 4 p.m. ANYTHING ON OUR GREAT NEW MENU $1295 FOR 2 (Except Lamb Chops, Steaks & BBQ Ribs) INCLUDES: SOUP OR SALAD, POTATO, VEGETABLE AND BREAD BASKET Present Coupon Before Ordering • No Carry-Out • Good For Entire Table • Not Good with Other Offers, Daily Specials or Holidays • Excludes Groups Over 10 Expires 5-30-91 95 SUNDAY BRUNCH $ (Groups of Over 10 Excluded) From Coupon Use.) • No Holidays per person Expires 5-30-91 OF SOUTHFIELD 1 BIk. N. of 10 Mile 557.8910 LADIES' NOTE EVERY THURSDAY WITH NORMA JEAN BELL AND THE ALL-STARS. from 9 p.m. fl GALS NO COVER BODY S OP SPECIALS DRINK Live entertainment & Dancing To NORMA JEAN BELL AND THE ALL-STARS mast 9 p.m. • FRI. & SAT. 9:45 p.m. SUN 9 p.m. Ask About Our Party Facilities 22061 Woodward, Between 8 & 9 68 FRIDAY, MAY 24, 1991 DANNY RASKIN Local Columnist $8.95 25080 SOUTHFIELD A Young Hotel In Troy Joins The Boomtown Image 398.1940, wenty-five years ago, Troy was a lot of farm- land . . . and today call- ed by many the Boomtown of the '90s, it is a bustling metropolis of fine shops, restaurants, office buildings, malls, manufacturing and automotive engineering. Troy Marriott Hotel on West Big Beaver, just east of 1-75, is only celebrating the anniversary of its first year, but has already begun mak- ing its mark among the big- gies in the local market. People like Pat Tinnetti, director of hotel sales, shares the excitement with owners as he looks out onto Troy and recalls back to when the Troy Marriott was under construc- tion . . . Pat had already been hired . . . and occupied offices across the street at Liberty Center. "It was like a dream," says Pat, "seeing such a magnifi- cent structure rise from the rubble. Everyday is so ex- citing." When the Troy Marriott opened on March 1, 1990, its 350 rooms on 17 floors total of employees was 250 . . . and very much unlike many businesses today which have had to cut back because of the seeming recession, demand has been so high that the count has increased to 300. Mike Feigenbaum, general manager at Troy Marriott since it opened, is noted for his thorough hotel knowledge . . . and the possession of a quick wit that seems to relax persons around him . . . This in itself is a valued asset that employees under Mike ad- mire and fellow hoteliers respect. He has been with the Mar- riott chain 10 years . . . Join- ing as food and beverage director at the $5 million food and beverage setup of the Pittsburgh Green Tree Mar- riott . . . Mike was later made resident manager at the Syracuse Marriott in Syracuse, N.Y., and the Trum- bull Marriott in Trumbull, Conn., which he helped open. Most recently, Mike was general manager at the Toledo Marriott Portside for two years. Also at Troy Marriott since it opened is very personable Trudy Kalush, director of catering, who is considered among the better ones when it comes to party planning detail ultimate an d satisfaction. Trudy revels in the more than 14,000 square feet of meeting and banquet facilities offered by Troy Mar- riott to accommodate from 10 to 800 . . . The beautiful Peninsular Ballroom with its wide foyer so very attractive for pre-functions like cocktail hours, etc., has 8,400 square feet which can be divided in- to eight sectors for smaller affairs. The Troy Marriott has 300 employees and 350 rooms on 17 floors for its guests. It has quickly made a name for itself in a bustling area. It's Troy Marriott all the way in name, too, with a strong feeling for the growing community in which it is located . . . Three meeting rooms are named after three of Troy's earliest settlers .. . James Bayley, the original owner of the land on which the Troy Marriott now stands; Johnson Niles, Troy's first in- nkeeper; and William Den- nison, a prominent figure in Troy's early history. Warm pastel colors are abundant at the Troy Mar- riott, where, as you enter, a fireplace and distinctive designer furniture help to create a warm and inviting atmosphere for guests enter- ing this 375,000 square-foot hotel. From the large, rich-looking and comfortable atrium lobby of sheer elegance in a casual manner . . . reminiscent of the old days when hotel lob- bies stood as a tribute to fine architecture . . . to the adja- cent piano lobby bar trimmed in cherrywood and brass detail, it is highly evident that a lot of consideration was taken to ensure that the hotel's design reflect the desired beauty. Executive Chef Christopher Hawkins is a graduate of Johnson and Wales Universi- ty in Rhode Island, noted for its excellent culinary school . . . He has been with the Marriott chain eight years. Paul Peltz, manager of Stacey's Sea Grille Restaurant, has also been at Troy Marriott since it opened . . . The casual Stacey's with its diversified menu seats 150 including two private rooms for parties. At Chat's delightful lobby bar, Gail Detter has also been at the baby grand piano since the hotel's opening . . . Kicks Lounge brings "high energy" entertainment nightly. University of Michigan has five graduates at Troy Mar- riott . . . John Hardy, night manager; Cara Luft, banquet manager; Bryan Best, ex- ecutive meeting manager; and Kathie Hilbrands and Kim (Saterlee) Jacob, cater- ing managers. The top two floors of Troy Marriott are elegant con- cierge levels . . . with rooms of extra special V.I.P. amenities, a private lounge and its own bar setup that includes con- tinental breakfast and drinks. Marriott Hotels worldwide are noted for their class-act style in hospitality achieve- ment . . . Troy Marriott cer- tainly lives up to this fine reputation. NO DEAL has been culminated on the former Michael's Restaurant as in- dicated in last week's column regarding Unique Restaurant Corp. ONE MORE week to go for tickets . . . to the 10th annual Celebrity Ball of Variety, The Children's Charity, June 2, at Ritz Carlton, Dearborn . . . honoring the Mike and Marion Ilitch family and others . . . Cocktails 5:30 p.m., dinner 6:30 p.m., black tie op- tional . . . music by Paul Kozak, music of Johnny Trudell and his orchestra and Mort Crim master of ceremonies . . . Call Variety, 855-6440. It's the Variety biggie fund- raiser . . . and every dime spent is so well worth it .. . Those unfortunate young- sters with electric bionic limbs provided by Variety thank you a million times for coming . . . In fact, they've got a kiss for you . . . plus a big hug with arms they either never had before or lost in a tragedy. Believe me, folks, you've never had a hug so heart- warming as the one a Varie- ty child gives you with those myoelectric prosthetic arms. TWO OF the nicest people you'll ever meet . . . Irving and Sarah Pitt . . . are being honored by Jewish National Fund, June 18, at Congrega-