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Nationally known for Blue Ribbon Steaks & Chops
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CARL'S & GEM THEATRE Present "ALL NIGHT STRUT"
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FRI. & SAT. NITE
TICKETS FOR 2 AND
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$89
DINNER ... $75 5 With Catafe 'Mine
Bill or Judy
Serving Daily nom 11:30 a.m. • Sunday From 2 p.m. ,
3026 Grand River Off The Lodge X'Way
833-0700
To Our Private Valet Parking
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EARLY DINNERS
NOW 7 DAYS
Monday Thru Sunday
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22061 Woodward Bet. 8 & 9
398.1940 /
Addition Of Executive Chef
Enhances Excalibur's Fine Food
DANNY. RASKIN
Local Columnist
T
here's a new look at
Excalibur on Franklin
at 12 Mile and North-
western . . . and it isn't the
decor.
Addition of Patrick Dunn as
executive chef to work in coor-
dination with owner/chef
Marty Wilk has added
another dimension to the
already highly acceptable
dining ways of Excalibur.
This is a case of a restau-
rant not sitting on its laurels
. . . doing something to con-
form with the times . . .
Patrick is highly versed in
healthy dining . . . winner of
the Pritikin Award last year
in some fancy competition at
Schoolcraft College . . . His no
fat, no oil, no sugar, no salt
entry was a walkaway victor.
Combining with Marty, the
input of new ideas and even
more eye-appealing presenta-
tions will undoubtedly fur-
ther enhance the strength of
Excalibur as a top-rated
restaurant.
Patrick is only 31 years old
but holder of a very talented
repertoire of experience
know-how . . . He graduated
from the Culinary Institute of
America at Hyde Park, N.Y.
in 1983 . . . and started his
career doing prep work at the
Van Dyke Club . . . Took only
a year-and-a-half befOre
Patrick became its sous-chef
. . . then on to the Whitney for
three years . . . and the fine
Hudson River Club in Man-
hattan a year and a half .. .
He returned to Van Dyke for
another year and a half when
Marty made Patrick an offer
to head the Excalibur kitchen
with him.
The transition has been
easy for Patrick . . . no puzzles
to put together like so many
chefs encounter when enter-
ing a new kitchen.
Patrick has been working
on his own signature items
which, meshed together with
those already at Excalibur,
are presenting exciting
moments for diners both at
lunch and dinner.
Back in February of 1978,
Excalibur was opened by the
late Pat Archer . . . Marty
Wilk came aboard as its first
executive chef seven months
later and has done much to
establish the quality for
which Excalibur is now
known . . . It is this upon
which Patrick is embellishing
in his efforts to make for fun
and healthy dining, not habit
or what some people may con-
sider a chore at - so many
places.
A diversified input of new
ideas by Patrick to go along
with those of Marty is a
welcomed additive at Ex-
calibur . . . Marty will now be
able to devote even more time
to catering, which has gotten
so big at Excalibur and off the
property.
Patrick's wife of four years,
Noreen, is his biggest critic
. . . She's a fine cook herself
and had been in the restau-
rant business 41/2, years as
catering director when the
Rattlesnake Club was opened
by Jimmy Schmidt, and at
Star of Detroit and Whitney
where they met . . . Patrick
recalls coming home one day
and enthusiastically telling
Noreen of a new dish he had
concocted . . . She came to the
restaurant and tried it .. .
When he came home that
night, Noreen deflated his
epicurean balloon of the mo-
ment with a better way to
make it . . . Patrick told this
to Marty and the Excalibur
boss jokingly replied, "Maybe
I should have hired her?'
The different flairs and
angles on food that Patrick
Patrick Dunn is
making an easy
transition at
Excalibur.
has developed at Excalibur
are being enjoyed both by
customers and staff serving
them.
There is an important trait
owned by Patrick of firmly
believing in his waitstaff
knowing what they are serv-
ing . . . able to answer ques-
tions if asked . . . This type of
training at daily meetings is
a valued asset with Patrick
preparing the day's specials
for consumption by his
servers who learn from him
what is in each preparation.
Training quality such as
this is greatly lacking in the
restaurant business today .. .
Having Patrick Dunn aboard,
Excalibur remains on the
right track with much more
steam ahead.
PEOPLE WILL be talking
for a long time to come about
the 50th Anniversary Com-
memorative Book that came
out with the March 27 issue
of The Jewish News.
Many said it is one of the
best things they've seen .. .
Others can't remember ever
seeing an anniversary
publication so chock full of
nostalgic memorabilia.
For sure it will be a keep-
sake . . a true collector's
item.
And those who have been
asking around or trying to
wrack their brains, that pic-
ture on Page 56, according to
Marvin Berlin, co-owner with
Irving Nusbaum of New York
Carpet World, is around 1927
. . . the corner of Twelfth and
Blaine.
ERRATA, TYPO, ETC.
Dept. . . . The Jewish News
50th Anniversary Chicken
entree at Pearl City on 11
Mile between Lahser and
Thlegraph is not just on Sun-
day as errored in last week's
column . . . it's every day .. .
Broiled chicken breasts with
Pearl City's hot peanut sauce,
served over sauteed garden
fresh vegetables.
The mixup probably came
about with mention of Pearl
City now having buffet every
Sunday, 11 a.m. to 3:30 p.m.
And the beat goes on with
Jewish News anniversary
specials still coming in.
Vineyards Taste of Seasons
on Northwestern Highway
has two sandwiches, both for
its cafe consumption and
take-out . . . Layers of turkey
breast, mounds of corned beef,
shredded lettuce, ripe sliced
tomatoes, Russian dressing
on special grain wheat bread
. . . Turkeyburger made with
fresh Empire kosher ground
turkey accompanied by
Shirley Bloom's herbs and
spices, covered with golden
sauteed onions and served on
a fresh onion roll.
Waleed's, Northwestern
Highway . . . Charcoal egg-
plant mixed with chopped
green onions, green and red
peppers and fresh basil, top-
ped with chopped white
onions, tomatoes and a touch
of parsley.
IT STARTED in 1954 as
an antique auction . . . then
in 1959 became a juried art
show . . . For the past 33 years
the Temple Israel
Sisterhood's annual event has
combined them both . . . This
year's overall Art Fair '92
chairpersons are Barbara
Horenstein and Liz LaKritz
. . . Dates are this Sunday and
Monday, 11 a.m. to 5 p.m.
CONGRATS ... to Dr.
Joseph I. Nosanchuk . . . on
his 80th birthday . . . After 52
years, he is still practicing
medicine as the executive
,