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 FOR TICKET INFORMATION CALL MEADOW BROOK THEATRE (313) 377-3300 Supported by the A = 77/C/C-444.457C-7 Michigan Council for Arts and Cultural Affairs (313) 645-6666 TICKETS AVAILABLE AT HUDSON'S, HARMONY HOUSE & SOUND WAREHOUSE SPECIAL HALF-PRICE TICKETS! Tickets for Sunday, April 3 half-price with this ad. Performances at 2:00 and 6:30 p.m. Available only at the Meadow Brook Theatre box office. Open 7 Days Lunch & Dinner WE FEATURE FALAFEL Restaurant • Mideastern & American Cuisine 27060 Evergreen At 1-696 & 11 in Lathrup Landing 559-9099 • Lamb Chops • Shish Kabob • Tabbouli • Stuffed Grape Leaves (Veg. & Reg.) • Bar-B-Q Ribs & Chicken • Etc. RAW JUICE BAR With Fresh-Squeezed fruits & Vegetables ff•MESMSVSMCiraTY, • • • ••%•.• • • r Buy One Entree At Regular Plice Get Second Entree Equal or Lesser Value HALF THE PRICE! • Dine In Only • With Coupon • 1 Coupon Per Couple • Not Valid With Other Offers Expires 3-31-94 U) UJ (/) LLJ — D CD CC w LL1 81 JN Beau jacks Food & Spirits EARLY DINNERS NOW 7 DAYS Monday Thru Sunday 4:30 p.m. to 6:00 p.m. Entrees priced from $5.75 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 &