But not like his new Timbers
restaurant, where folks are re-
turning many times over because
it makes its own pasta for the de-
licious stir-frys with chicken or
vegetables or seafood; doing its
own butchering of meats, or
Charlie and Don going to the
Eastern Market about three
times a week to buy fresh fruits,
vegetables, veal, lamb, beef, etc.
Chuck still keeps his fingers in
the pot, helping with the restau-
rant's menus, and preparing
desserts himself ... Almost all the
dishes at Timbers are his own
recipes ... Short ribs are consid-
ered among the finest around ...
150 pounds of white fish a week
are cooked (broiled, baked or
poached), skinless perch, Nor-
Timbers is one hot
wegian salmon, swordfish, scrod,
monkfish, halibut, fresh Dover
sole and other catches ... Skin-
less perch is the restaurant's
biggest seller, over 200 pounds a
week ... There are Maine lobster,
lobster tails, oysters, clams,
shrimp and so much more.
Robert Miller, son of Chuck
and wife Kathy, takes after Dad
... He was in the Red Timbers
kitchen and is still with pop as
sous chef at the new Timbers ...
One of the waitpersons, Susan
Stockwell, has been at the same
locale since 1979, when the orig-
inal Red Timbers opened.
People may not see an item on
the menu, but orders are still
taken for it ... If the ingredients
are there, the dish will be made
... This has been a stern policy of
Chuck's wherever he has worked
... It's like a specialty to him.
Timbers is open Monday
through Saturday, 11 a.m. to 2
a.m., with kitchen service Mon-
day to Thursday, 11 to 11; Friday
and Saturday, until midnight.
Dinner entrees include soup of
the day or house salad, vegeta-
bles or potato of the day and fresh
baked bread from Timbers' own
"Burt Levy taught me every-
thing I know," quips Bob Kimo-
to as he prepares his variety of
flaming appetizers, entrees and
desserts in precision-like fashion
... Troy's L & L Concession Co.
gent is a regular customer at
Timbers and one of its biggest
boosters ... Nearby hotels are
quick in recommending Timbers
to guests who desire eating out-
side its confines ... Recent out-of-
towners had Bob busy making 14
orders of shrimp scampi and five
orders of bananas Foster in an
eye-catching and tasteful show.
Customers enjoy Timbers as
they savor their Maryland crab
cakes with cucumber sauce
($12.95) or Lake Superior white-
fish ($12.95) or tiny roadhouse-
style frog legs ($11.95) ... along
with three veals, 10 steaks and
chops, 10 fish and seafood dish-
es, five pasta favorites; lightly
breaded eggplant medallions
topped with marinara sauce,
cheeses and baked ($8.95): breast
of chicken sauteed with fresh gar-
den vegetables, garlic, white wine
and olive oil and tossed with
homemade linguine ($11.95); six
salads, Charlie's seafood gumbo
soup ($3.50) or French onion soup
($3.25), combinations, etc.
Timbers Seafood Grille, with
an exterior of brick and stone,
may have risen from ashes that
got cold, but it is today one
mighty hot meeting and eating
THIS YEAR'S anniversary
bash at Excalibur Restaurant,
number 16, had a new look.
Billy Rose Trio finally made
the "driveway circuit" as that por-
tion of the Excalibur valet park-
ing area was blocked off by the
same name vintage house auto
... and a huge see-through tent
in which the group strolled and
Yes, there was a little room
there ... not much, but more than
in the crowded main dining room
where Suzy & Dan Warren quar-
tet played for listening and danc-
ing as guests gorged themselves
on the usual sumptuous buffet
and sweet table put out by own-
ers Karen and Marty Wilk.
Marty is now a svelte-looking
6'5" with the loss of about 100
pounds ... and don't think this is
easy being in the kitchen and
around food so much.
The tent addition was a most
considerate gesture ... and much
appreciated deed by Marty Wilk.
SHE KNOWS her stuff in the
advertising world, but Gail Offen
Samuels, daughter of Cere,snie &
Offen Furs' Sam Offen, is no
slouch when it comes to creative
The senior vice-president of W.
B. Doner Advertising recently
won in all four categories with
bake-off contest entries at the
1994 Michigan State Fair ... Gail
copped three first prizes for her
lemon-rolled cookies, date
muffins and orange bread, plus
honorable mention with lemon
refrigerator cookies ... All were
on display at the Fair.
IT DIDN'T take Phil Garelick
long to get a hole-in-one ... This
is only his third year on the golf
links and Phil did a whoopee at
Palmer Park's par three 182-yard
hole ... He aced it using a seven
iron while playing with Steve
Winston, Mike Chase and Bob
Polkowski ... Phil's nine-hole
score was an even par 36 ... A lot
of guys 'n gals are on the courses
a lifetime and still can't break 50.
TYPO, ERRATA Etc. Dept.
... Correct date of 30th reunion
of Kennedy elementary is Sept.
20 ... School's voice mail is 746-
8950, ext. 5140. ❑
BIG SCREEN SPORTS
Creative Drinks, Yards of Beer
Food for Family, Friends Sr Fun
17600 West 13 Mile at Southfield Rd.
Birmingham • 647-7747
For additional information please call our info line 737-4-URC
has no place to hide
A V•I PI