Oakland Universi
MEADOW•BROOK
T HE A T R E
A Professional Theatre
World Premiere
THE LAST DAYS OF
MR. LINCOLN
MARCH 1 7- APRIL1 0
Vickkie's Dream
Lives In Detroit
BY CHARLES NOLTE
A dramatic explora-
tion of the mysteri-
ous and little-
known events that
led up to Lincoln's
assassination. Nine
actors play multiple roles,
portraying many fascinating
real-life characters. Civil
War-era photographs and
period music further enhance
the story.
DANNY RASKIN
S
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NOW 7 DAYS
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4108 W. Maple • Birmingham, MI • 1 blovk W. of Telegraph • 626-2630
-1
he packs a lot of restau-
rant experience and is
still known as queen of
the restaurant-nitery
game.
Some years ago, Vickkie Pan-
terra was hostess at Topinka's
On The Boulevard for Ken
Nicholson . . . then hostess at
his Topinka's Country House
on Telegraph and Seven Mile
. .. hostess at King's Arms on
Southfield and manager at
Paul's Steak House . . . Then fol-
lowed 10 years of helping Eddie
Schey open his various restau-
rants . . . hostess/manager at
Bourbon Street, Mr. L's Silent
Woman in Tel-Ex Shopping
Center, Danny's Gin Mill, etc.
. . . and doing whatever Eddie
needed as his right-hand gal.
Vickkie even managed the
Giraffe for Sammy Lieberman
at the former Raleigh House on
Telegraph; was manager at
Henry's on Ford Road; manager
of Chicago Road House in Dear-
born; manager at Pantele, the
former Baja's and Sundog site,
Michigan and Telegraph; and
Dimitri's of Southfield.
Today, she owns Vickkie's
Steak House & Seafood on
Grand River off Outer Drive,
that originally opened Oct. 5,
1987, as Vickkie's Steak House,
the former Chuck Joseph's
Place For Steak locale.
Throughout the years, at var-
ious intervals and places, Vick-
kie would work together with
the Billy Rose musical group . .
. and knew that she would own
her own place . . . Vickkie also
knew that when this happened,
Billy Rose would be there with
her.
The Billy Rose Trio . . . Billy
on guitar; Rudy Golde, bass;
and Billy "Flying Fingers" Marr
on piano . . . is at Vickkie's Steak
House & Seafood Wednesday
and Friday evenings, 6 p.m. to
closing, for listening and danc-
ing . . . Billy and the boys have
been together for 20 years ... It
was a quartet until drummer
Chris Rose, Billy's son, left three
years ago to live and bang the
skins in Las Vegas.
Vickkie's Steak House &
Seafood seats 110 for dinner
plus four standing island tables,
11 bar stools and a piano bar be-
hind which the Billy Rose Trio
plays . . . There is entertain-
ment and dancing Tuesday
through Friday at Vickkie's .. .
It will soon open on Saturday
evenings as Vickkie's Italian
Village with pizza, pasta, etc. .
.. Presently, Vickkie's is open.
Vicidde Panterra, Billy Rose, Rudy Golde and Billy Marr.
Monday-Friday from 11 a.m.
While on Grand River,
Chuck Joseph's was highly-not-
ed as a hangout for hockey stars
with whom he had become
friendly . . . Today, with all the
people that Vickie has met
through the years, one never
knows who might be at her
spot.
With Vickkie at the helm, it
hasn't lost a step . . . Her vast
restaurant know-how has
played a very important role in
maintaining a reputation for
good food and good service at
this clean, intimate and com-
fortable North Rosedale Park
restaurant.
Vickkie's Steak House &
Seafood has next-door valet
parking, and is big on busi-
nessmen's lunches . . . At night
it becomes like a New York
bistro with dining and dancing.
Vickkie knows the impor-
tance of good service . . . She has
always been a stickler on this
. . . and is able to show wait-
persons right from wrong to the
large benefit of both the server
and their much-appreciative
customers.
Three waitpersons have been
with Vickkie since she opened
. . . Sandy Davis, Robie Durrant
and Barbara Zawicki . . . They
are the backbone core of a smil-
ing, efficient and personable
server crew.
Good waitpersons are also
valued very much by chefs who
work hard to prepare food the
way customers want . and so
many times must keep their fin-
gers crossed that the dishes will
be presented properly.
Executive Chef Harry Thon,
five years at Vickkie's Steak
House & Seafood, is a former
honor graduate of the fine culi-
nary arts program at School-
craft College, which is synony-
mous with many certified mas-
ter chefs in this region who have
been instructors there . . . Har-
ry still goes for culinary re-
freshers to keep up with the
latest in dining.
He knows the worth of good
waitpersons and cherished their
existence wherever Harry has
worked . . . Nine years execu-
tive chef at the former Danish
Club on Grand River, and then
the German Club.
Homemade soup is made
daily . . . everything on the
menu is prepared from scratch
. . . with no preservatives and
no whiteners.
From the sea, Harry won't
serve anything but fresh fish,
except, of course, orange roughy
. . . His poached or Cajun-style
salmon is a standout . . . along
with clams, swordfish, etc. .
He prepares about 30 different
soups for daily changes . . . Man-
hattan clam chowder (Vickkie's
seems to be one of the few
places around now that has the
red chowder.,) black bean, lentil„
chicken noodle, etc.
The Milford salad, named af-
ter a company that has been
coming to this locale for 30
years, Milford Fabricating Co.,
with cold lettuce, onions, chick
peas, and a special sweet-and-
sour dressing, served on a glass
plate, $2.95 lunch and $3.25
dinner, has become a house fa-
vorite.
Also on the Vickkie's Steak
House & Seafood menu are
light side items . . . broiled white
fish, lo-cal turkey plate, fruit
platter, tuna plate, breast of
chicken and other dishes for
diet conscious customers.
Steaks and chops continue to
play a large role in the makeup
at Vickkie's Steak House &