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June 05, 1992 - Image 64

Resource type:
Text
Publication:
The Detroit Jewish News, 1992-06-05

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

"POST

ipummommimmumiswormiumme
I COUPON

THANK YOU

BEST OF EVERYTHING I

I
FOR YOUR WONDERFUL SUPPORT AT OUR NEW
I
I SECOND LOCATION IN CROSSWINDS MALL, WEST BLOOMFIELD I

WE'RE SORRY

YOU HAD TO WAIT AND SINCERELY REGRET
ANY INCONVENIENCE THIS MAY HAVE CAUSED.

j

BECAUSE OF THIS

HOA KOW

OF OAK PARK
547-4663

13715 W. 9 Mile, W. of Coolidge

DANNY RASKIN

Local Columnist



IS OFFERING

sioo OFF

ANYDAY ON OUR

FAMOUS REGULAR WHITE FISH AND •
ALMOND BONELESS CHICKEN DINNERS

(Our Whitefish is from Winnepeg, Canada)
• Expires 5-24-92
• NOT GOOD MOTHER'S DAY
MM MM
M. M.

I

Contemporary American Cuisine

Lunch 11 a.m.

Dinner 4

p.m.

Entertainment Tuesday Thru Saturday

APPEARING

TUES.-SAT.:

TWO TWENTY

TOP OF TROY BLDG. 755
Concourse W. Big Beaver at 1.75

362-1262

ONE OF A KIND

IS THE PERFECT PLACE FOR YOUR
BAR MITZVAH, BAT MITZVAH, SHOWER OR OTHER PARTY

WE HANDLE EVERY DETAIL SO YOU DON'T HAVE TO!

Let this truly be a time of excitement for you and your
family — not a time to worry over party details!
Featuring Noted Chef John Szegedi
Mr. Sports has 2 locations to better serve you ...
Farmington Hills & Redford.

CALL KIM, OUR BANQUET MANAGER

851.2990 or 5344420

OUR MUSIC
WILL HELP MAKE
YOUR PARTY.

■ WEDDINGS
III BAR/BAT MITZVAHS
■ CONFIRMATIONS
■ ANNIVERSARIES
■ PRIVATE PARTIES
. . . ALL YOUR
HAPPY OCCASIONS

(313) 544-7373

64 FRIDAY, JUNE 5, 1992

This Chef Makes A Statement
With His Menu And Your Dinner

ne of the markings of
a good chef today is
having an in-
dividualistic personality .. .
It usually shows in the varied
creations of food and presen-
tation offered for enjoyable
consumption.
This trait has never been
more prevalent than in the
present restaurant scheme of
successful operations . . . and
a big reason why those places
who have chefs with distinct
personalities are more apt to
make it through whatever
recession storms may appear
on the horizon, however small
or large.
Although Remy Berdy, now
at Kingsley Inn on Wood-
ward, is not a "name" ex-
ecutive chef, he enjoys the
reputation of culinary respect
among many peers because of
his know-how . . . Remy is the
kind so essential . . . able to
ride with the times . . . be in-
novative and creative accor-
ding to the required stan-
dards that are necessary .. .
This comes from a personality
able to ride needed culinary
waves.
He takes pride in his work
and Kingsley Inn undoubted-
ly is happy to have him
aboard for continuance of its
own rich tradition that began
in 1938 . . . That's when
Kingsley's original owner,
Fotis "Nick" Takis, took over
the former Kingston Inn and
changed its name to Kingsley
Bar and Grill . . . In 1958,
Nick moved the operation
from north of Long Lake Road
to its present locale south of
Long Lake Road and called it
Kingsley Inn . . . In 1964, a
multi-million dollar, full-
service hotel was added .. .
and in 1977 purchased by
Gabe Zawideh, who today
runs it with the capable
assistance of his son Ramsey,
general manager, and people
like Jackie Davis, director of
sales, whose ability has
helped Gabe and Ramsey
keep Kingsley Inn as a dining
and hotel front-runner.
Kingsley Inn's two ball-
rooms have capacities of 350
and 200 within 14,000 square
feet of banquet space, 160
deluxe rooms and suites, in-
door atrium pool, whirlpool
and health facilities, etc. . . .
There's even a beauty salon,
barber shop and same-day dry
cleaning on the site.
Remy always did like to
work at a place where he

could sleep on the job and get
paid for it . . . Ever since ser-
ving his apprenticeship at the
Savoy Hotel in London when
13 and continuing on to the
Dorchester, Mayfair and
George Cinque in London and
Paris, Remy has been a
workaholic . . . He just loves
that kitchen, and hours mean
absolutely nothing to him .. .
Give Remy a place to sleep
and if necessary he'll put in
whatever time is required to
complete a culinary task that
will please people . . . This is
one of his life loves . . .
making folks happy with his
endeavors.
When Israeli-born Remy
came to the United States in
1968, he went to Tam
O'Shanter, Michigan Inn and
then opened Sheraton-Oaks
in Novi for Tony Wisne . . . If
Thddy Roosevelt were alive to-
day he'd thank Remy for
reopening the three
restaurants at his favorite
place, the Great Southern
Hotel of Columbus, Ohio,
built in 1894.
In a world where good taste,
good manners and good value
can be a refreshing change,
Kingsley Inn's dinners now
present a difference.

As important as an ex-
ecutive chef like Remy Berdy
is to an establishment, so are
those waitpersons who pre-
sent his food . . . One of the
most requested is Martha
"Marty" Trudeau who has
been at Kingsley Inn 38 years
and is highly acclaimed for
her service alertness, keen
abilities and winning per-
sonality . . . Also high on the
request list is 22-year veteran
Connie Samarzich, whose ef-
ficiency and customer
satisfaction traits are well
noted.
The three Kingsley Inn din-
ing rooms (Crown, Hill and
Empire) seat a total of 200 in
elegant, comfortable surroun-
dings with Remy generating
so much enthusiasm among
the help it is like the
Kingsley Inn has been reborn
again to include his diver-
sified ways of colorful
presentations.
Remy loves to prepare food
. . . always has . . . and takes
a great deal of satisfaction in
the knowledge that guests
are enjoying his output . . .
Among a varied, assorted
menu selection is another pet
of Remy's . . . health-
conscious items . . . He is big
on this and in today's scheme
of things, you're not much of
a chef if you can't develop a

good selection for the
health-minded.
Larry Cunningham is
Kingsley Inn's banquet chef,
formerly at Fairlane Club
and Fairlane Manor where he
was sous chef, making the
soups and sauces . . . In addi-
tion to Remy's duties as ex-
ecutive chef, he also prepares
many of the desserts even
though Kingsley Inn has a
fine pastry chef in Herlus
Iverson.
Kingsley Inn's dining rooms
present a selection of classical
dishes, old favorites and what
has been considered the best
of American cuisine in the
presentation of Remy's color-
ful culinary expertise.
It seems like Executive
Chef Remy Berdy has finally
found a place where he can be

He takes pride in
his work and
Kingsley Inn
undoubtedly is
happy to have him
aboard for
continuance of its
own rich tradition
that began in
1938.

comfortable . . . This makes
for a very pleasant relation-
ship because Kingsley Inn
has obviously attained the
same comfort level with him
. . . Quality counts a great
deal with both . . . and it
shows.
ALMOST 50 YEARS ago,
Sept. 1, 1942, the Caliphs, a
social club of Central High
School students, met at the
Wilshire Hotel on W. Grand
Boulevard . . . All but three of
the original group attended
the recent May 22 reunion at
Arriva in Warren . . . Two
were out-of-town and the
third, Harvey Geller, has
passed on . . . The members
have remained close-knit
throughout the years
although three of them, Ben
Fader of Dallas, Stan Brown
of New York and Manny Col-
bert of Ft. Lauderdale, don't
live in the local area anymore.
Plus this trio, the reunion
also had Ron Stone, Herbert
Sillman, Leonard Brose,
Gerald Rowin, Ira Levy, Gor-
don Fisher, David Frank,
Hilton Haberman, Richard
Wolk, Raymond Zweig, Robert
Mann, Harold Laven, Elliott
Schubiner, Norman Wachler,
Stuart Hertzberg and Bar-
bara Geller.

L

J

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