LISTENING POST

I BEST OF EVERYTHING I

DINNER
BUFFET

PER
PERSON

ar•en
ourt

ALL YOU CAN EAT!

5 P.M. - 9 P.M.

RESTAURANT

DANNY RASKIN

TUESDAY — FISH BUFFET

Chef's selection of three fresh catch of the day entrées! Includes
deluxe salad bar, a hot pasta entrée, lemon rice and a vegetable!

WEDNESDAY

—

ITALIAN BUFFET

Includes chef's choice of Italian entrées! Pasta made to order
with choice of toppings and sauces. Deluxe salad bar, vegetable
and garlic bread!

FRIDAY & SATURDAY

—

PRIME RIB BUFFET

Slow roasted aged prime rib, served with red skin potatoes. Also
includes deluxe salad bar, a hot pasta entrée and a vegetable!

RESERVATIONS RECOMMENDED

SOUTHFIELD

arnott

27033 Northwestern Highway, Southfield, Michigan 48034
On The Northwestern Hwy. Service Drive Off Lahser

Senior Citizens'
Discount Applies

(313) 356-7400

PLANNING A
PARTY?

LET US AT BUDDY'S
DO THE WORK!

DISCOUNT PARTY
PACKAGES AVAILABLE
FOR GROUPS (10.75)
CALL BUDDY'S NORTHWESTERN

855.4604

ASK MANAGER FOR DETAILS

$ 00
TRY OUR NEW ITEMS:
• TURKEY BURGER
ANY LARGE PIZZA,
• TOMATO ALFREDO
• CHARGRILLED CHICKEN SAND. GREEK OR ANTIPASTO
SALAD
JN
• PASTA CRAB SALAD
• STUFFED POT. SKINS • ETC. 'DINE IN OR CARRY-OUT

OFF

NEW! AN OLD-TIME B & Wi
PHOTO BOOTH!
4 PICTURES FOR $1

IF YOUR PARTY GETS RAINED OUT
MOVE IT HERE!

REMEMBER! WEDNESDAY EVE IS SINGLE PARENT NIGHT!

alLi12p230

c o,F,NUMICtLIC1 4 C2(90

'2'06z)

1 Coupon per visit • Exp. 8-6-92

31005 ORCHARD LAKE RD.

626-5020

MON. THURS. 10-9, FRI. & SAT. 10-10, SUN. 12-8

-

_

At X11. 11 1/

Little Place Proves Fine Cuisine
Does Not Have To Be Expensive

Local Columnist

p

eople can many times
be easily fooled by the
plain look of a small
carry-out . . . What would nor-
mally be seen as just another
take-out operation may have
hidden gems that just need
the polish of consumer knowl-
edge to dissplay their
brilliance.
This seems to be the case
with Tassos' Epicurean Cui-
sine on the Boardwalk, Or-
chard Lake Road, between 14
and 15 Mile road in West
Bloomfield . . . It isn't your or-
dinary type . . . but a unique
carry-out and catering spot
that presents a lot of im-
aginative know-how to go
hand-in-hand with much culi-
nary expertise.
Its owners, Tasso and Carol
Bozadzis, aren't just a
husband-and-wife team run-
ning a little carry-out . . .
Here's a couple with quite an
educational background in
gourmet cooking . . . Tasso at-
tended the prestigious Cor-
don Bleu Ecole de Cuisine de
Patisserie in Paris, France,
where he was awarded a
coveted Grand Diplome in
1990 . . . and Carol studied
patisserie cuisine at Cordon
Bleu . . . Tasso does the cook-
ing at the carry-out bearing
his name . . . Carol handles
the front and loves to bake.
While in Paris, Tasso and
Carol came up with the pres-
ent concept . . . They had
visited many of the restau-
rants in France such as the
famous Fancons and it was
like trying to restrain a rag-
ing bull for them not to bring
their fresh ideas . back to
Michigan.
But what is equally impor-
tant is that Tassos' Epicurean
Cuisine may be a culinary
take-out and catering dream
that is also affordable . . .
Tasso and Carol take away, at
least at their place, the
stigma of high prices that
usually seems to follow the
word "epicurean" or fine
gourmet cuisine.
When Tassos' opened in
November 1991, large tingles
of fascinating anticipation
suddenly followed the first
order or catered affair .. .
Slowly, people began to
discover that within their
midst was a priceless culinary
jewel.
Few knew of the Bozadsis'
background but sort of felt
something mysteriously
beautiful in gourmet delight

was waving a culinary wand
at Tassos'.
While at Cordon Bleu,
Tasso was taught every type
of ethnic food preparation im-
aginable . . . French, Italian,
Jewish, Spanish, Greek,
American, etc. . . . Even
cheese-making, bread-baking,
wine-tasting and so much
more that this extremely fine
world-renowned institution
presents its students.
He's big on salads, seafoods
and cooked vegetables but is
a whiz also with poultry,
meats and many imaginative
dishes.
Tasso likes to garnish his
food so it doesn't look plain
. . . an epicurean trait of
much value since so many
people eat with their eyes
first . . . This, however,
backfired initially when folks
saw many gourmet delights
in the Tassos' counter-case
and shied away from ordering
because of the expensive
thought . . . This thinking
has gone by the wayside now
with more and more realizing
that such does • not exist
where Tassos' is concerned.

Tasso and Carol have a
pastry chef, Ken Faust, who
makes those beautiful cakes
people see in Tassos' Board-
walk window from wedding
cakes on, and a sous chef,
Paul Anderson . . . Both are
on the premises . . . A school
like Cordon Bleu doesn't stop
at just food . . . it teaches
students proper table setting,
floral arrangement and just
about everything needed for
proper eye-dining too.
The ability to prepare food
for an occasion inexpensively
or costlier, but with like
satisfactory results, is a good
trait that mirrors the image
of flexibility at Tassos'.
Also a big thing with
Tassos' Epicurean Cuisine is
its HeartSmart items approv-
ed by Henry Ford Hospital
with recipes that maintain
the rich flavor yet reduce the
intake of fat . . . It takes a
good chef to accomplish this
delightfulness without losing
taste bud quality and Tasso
seems to be a master.
Tassos' Epicurean Cuisine
also has bistro-type seating
for convenience with five lit-
tle tables from which custo-
mers go to order at the coun-
ter-case and bring back for
enjoyment of the uniquely-
prepared presentations .. .
Entrees like fresh fish,
chicken, duck or turkey
galantines are popular both
at the carry-out counter and

catering . . . Main courses are
prepared in the French fagli-
ion, but another good thing is
the way Tasso prepares his
sauces . . . lean and light yet
flavorful.
Tasso loves to cook . . .C.;arijji
loves to bake . . . together
they make a wonderful, very-
liked couple so eager to please
with much graciousness .. .
The two met in the '60s and
married in 1967 (Sept. 3 will
be their 25th anniversary),
catering since attending
Wayne State University and
never stopping . . . He has
been cooking almost his en-
tire life . . . When 5 years old
in Athens, Greece, mom used
to put little Tasso on a chair
so he could see what she was
doing or for him to reach the
stove . . . At age 12, he cook-
ed for the whole family —
mother, father, a brother and
sister — from soup to finish.
The kitchen at Tassos'
Epicurean Cuisine is larger
than one would imagine .. .

Tasso does the
cooking at the
carry-out bearing
his name.
_

c)

)

with two stoves of 12 Uirners,
walk-in cooler, pastry area
1
and convection over . . . Peo-
ple can fax their carry-outs
and have it ready for them to
pick up ... Tassos' take-out is
great for the working couple
who don't have time to cook
. . . an inexpensive meal to
I
enjoy at home . . . They also c -)
supply fresh food in plastic
containers obtainable at a
number of local markets.
Tassos' Epicurean Cuisine
may be small . . . but you
know the old saying . . . and
take it from those who've
been there, this little package
I
is pretty darned good.
SHE MAY BE just an
average golfer to hubby Yale
and "a 34 handicapper who
hits straight and steady," but
he's proud of his wife Anna
Levin getting what he's
always wanted . . . a hole-in-
one . . . Happened at Franklin
Hills Country Club's 154-yard
par three 16th hole while
playing the course with Josh
Farbman and Yale.
"YOUR PUBLISHER is
on the phone, Mr. Muer" .. .
Sounds bigtime, eh? . . .
Chuck Muer however takes it
in stride as easily as he does
with the many laudings
about his success as a
restaurateur.
Great!
Simply
The
Cookbook is Chuck's recently
released collection of recipes