Best of Everyiliingilistening Post
Oakland Universi
MEADOW•BROOK
T H E A T R E
A Professional Theatre
NEIL SIMON'S
BROADWAY
BOUND
APRIL 21 -MAY 15
The continuing story
of Eugene Jerome,
as told in Brighton
Beach Memoirs and
Biloxi Blues.
"The Best
American Play
of the 1980's"
—Time Magazine
FOR TICKET INFORMATION CALL
MEADOW BROOK THEATRE
(810) 377-3300
Supported by the
j‘\
Michigan Council for
Arts and Cultural Affairs
r-
TYCJCEUAIISTEi‘
A Self-Taught Chef
And A New 'In' Place
DANNY RASKIN LOCAL COLUMNIST
eople have been talking
about the place so much
that we went with Howard
Camden to find out why.
It didn't take long to discover
the reason that Stewart's on
Woodward and Canfield, across
from the Jewish Vocational Ser-
vice building, has become the new
"in" place for diners-out.
There was no need for further
learning after being told that Ron
Stewart, former executive chef
four years at the Union Street
restaurant, whose preparation of
food has always been a standout,
p
(810) 645-6666
TICKETS AVAILABLE AT
HUDSON'S, HARMONY HOUSE
& SOUND WAREHOUSE
Valuable Coupon!
Now Open!
PizzaPapaliS
FARMINGTON HILLS
32740 Northwestern Hwy.
(just south of 14 Mile Rd.)
For Carry-out & Deliveof the best deep-
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932-2288
Sun. Thur. 10 am to 12 am
-
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HARBORTOWN
In the heart of
GREEKTOWN
553 Monroe • Detroit
3420 E. Jefferson • Det.
(1 mt. east of Ren. Cen.)
259-7272
961-8020
Introductory Discount s= nn
Please Mention Coupon °• uu
for Delivery orders.
$2.50
1 coupon per visit per
customer.
LU
Open Sundays
5 p.m. to 9 p.m.
Enjoy Sunday Supper
M A Casual Family Atmosphere
w
Ci
cC
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Also Spedalizing In Banquets and
Catering For All Occasions
LLJ
80
OFF
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With a purchase of
$30.00 or more
With a purchase of
$20.00-$29.99
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$10.00419.99
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358-0344
, IN MARKET STREET SHOPPES
29400 Northwestern Hwy. • Southfield
Natalia and Ron Stewart
noted for its consistent goodness,
was the chef/owner with partner
in life, Natalia Stewart ... a cou-
ple of hard-working young folks
... Ron had left Union Street to
do his own style of cooking which
has gone over in a big way.
He is a self-taught chef ... and
you've just got to like someone
in this line of work who says,
`m still learning" ...even though
his excellent ingenuity has been
used to create dishes like a salad
Ron calls Siamese Pirate, char-
grilled peanut and curry mari-
nated yellow fin tuna atop mixed
greens with a soy/curry vinai-
grette...or the favorite appetizer
of crispy whitefish, finger-sized
portions of crisp fried whitefish
served with a tri-color tartar
sauce ... among so many other
favorites.
Entrees drawing raves include
Ron's apple duxelle stuffed breast
of Amish chicken with tarragon
cream sauce; blackened redfish,
char-grilled sturgeon with
might account for their healthy
deliciousness ... French onion
with gruyere cheese and crispy
onion garnish on top; potato leek
with chunks of chicken; black
bean with jalapeno creme; and
others.
This is unbelievably the former
clingy location of Alexander's ...
It was completely gutted and now
has windows all along the Wood-
ward side ... Alexander's didn't
have any at the building erect-
ed in 1918 ... The parking lot in
back where customers also enter
Stewart's has been completely
paved ... Alexander's parking lot
was only dirt and mud.
The large mural of a fish on the
south side of Stewart's building
was done by Ron's sister, Amy
Stewart ... He also works with lo-
cal artists, who have helped him
a great deal at the restaurant,
and displays some of their work.
There's a new look too, on the
outside facing Woodward ... a
huge lure and the coming soon of
a large fish.
Stewart's is big on fish serving
... with about seven types each
day ... and on weekends from
seven to 10 delicious water won-
ders.
What also makes Stewart's so
popular is the maintenance of
food consistency, proper presen-
tation and good prices.
Out front during the day is Ro-
man Shumylo, office manager
and all-around helper where
needed; Cindi Keck, Ron's sister
working both days and evenings
as hostess, manager and what-
ever ... In the evening is Chrysty-
salmon with orange and chili gar- na Adams, hostess/manager ...
lic sauce; the large favorite Can- and Ron's wife, Natalia, is there
field chicken, a scallopini stuffed with her husband through the
with spinach, walnut pesto and entire week.
Live piano music is Friday
bleu cheese; black and bleu
whitefish, pan-sauteed with a from 7:30 p.m. and during Sun-
blue corn chip crust and red chili day brunch 11 a.m. to 2 p.m.
The decor at Stewart's is in-
mayonnaise...Garnish for this
dish has black beans, chili Col- teresting ... Contemporary
orado and maple-roasted American with a lot of etched
spaghetti squash ... A fine entree glass and stained glass from a
Chuck Muer auction, antiques
for $11.95.
Stewart's bakes its own sour- gathered by Ron and Natalia,
dough bread, and pastries are by both collectors ... A wall of one of
J.J. Jonah, graduate of the the three rooms is covered with
Schoolcraft College culinary pro- antique fishing lures ... The full
gram, who was with Ron at service bar has a collection of an-
Union Street...Russ Suiter, tique cocktail shakers ... Anoth-
Schoolcraft grad, five years at the er room displays a bevy of toy
Whitney; Tifiany Dalto from trucks owned by Ron's dad,
Golden Mushroom, his catering Ronald Stewart. He and Ron's
chef; and day line chef Charles mom, Nancy Stewart, helped
Flemings, also with Ron at Union their son and daughter-in-law
Street ... are in the kitchen with put the restaurant together.
Ron cooks both lunch and din-
him.
The soups served at Stewart's ner every day ... and does much
are made by Ron with his own in healthful preparation of food
freshly-prepared stock, which ... Even the deep-fried potatoes
glace; chicken breast sauteed
with chambord, fresh strawber-
ries, blackberries, cracked pep-
per and cream; pan-seared sea
scallops, pan-sauteed pickerel in
white wine; veal with black
olives, prosciutto, roasted pep-
pers and capers in a garlic butter
sauce.
Among the best sellers at
Stewart's are its pan-seared
medallions of farm-raised veni-
son served on croutons with
morel mushrooms, Gorgonzola
and port sauce; char-grilled
salmon with orange and chili gar-