Oakland University's
EA DE O B TR OR O K
A Professional Theatre
HARPER LEE'S
To Kill
Mockingbird
Adapted by Christopher Sergel
OCT. 27 - NOV. 20
Small town Depression-
era Alabama comes to
life, as seen through the
eyes of a young girl.
From the Pulitzer
Prize-winning novel.
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(810) 377-3300
rickmr444/Asra
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(810) 645-6666
TICKETS AVAILABLE AT
HUDSON'S, HARMONY HOUSE
& SOUND WAREHOUSE
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Gourmet TV Chef
Stirs Northville Imagination
DANNY RASKIN LOCAL COLUMNIST
H
e wears many hats ... And
they all fit well ... But if
you saw him sitting at the
bar in his jeans, the
thought might be that he was one
of the characters during "Cheer?
night held in the separate bar
area of his restaurant.
No way would you even for a
moment think that Tom MacK-
innon was the chef/owner of one
of the finest restaurants in this
area ... MacKinnon's on Main
Street between Sheldon and Gris-
wold, in Northville.
That is, not until you tasted his
cooking or had spoken with this
versatile, many-faceted bubble of
personality.
Tom is one of the most likeable
guys in the restaurant business,
and also among the highly re-
spected.
He is a TV personality, collects
antiques, is a pastry chef, an ex-
ecutive chef, a restaurant owner,
an author, a wine collector, and
I'm sure a number of other
things.
Tom is in his third year on the
WDW Charm' 4 noontime news,
doing a five-minute segment
called "Gourmet On The Go" ...
He will soon come out with a
cookbook, MacKinnon's Gourmet
On The Go ... containing all his
own original recipes and also be
like a companion book for people
to make dishes with whatever in-
gredients they have in their home
refrigerator.
Tom has been on television 14
years ... Soon after opening
MacKinnon's, he was the "No
Nonsense Chef' on Channel 7's
"Good Morning, Detroit" with
John Kelly and Marilyn Turner.
On the side, he also does food
styling for all the television sta-
tions, many magazines and ad
agencies ... Tom sets up the food
to make it look good.
He is very proud of his kitchen
... and well Tom should be ... So
much so that customers are wel-
comed to visit his pride at any
time.
In the past eight months, he fi-
nanced himself to the hilt to buy
out his partner, Leonard Wades,
and immediately after spent al-
most $100,000 on a new kitchen.
Tom's kitchen has an all-stain-
less steel 10-burner stove, and
stainless steel char-broiler ...
both on casters for roll-out clean-
ing ... new ceiling, new china and
silverware, new glasses, new
quarry tile floor, new dish wash-
ing machine with steel side
boards, new grease trap beneath
the floor, new seals on doors and
walk-in cooler, new modular
shelves, new ceiling lights, new
pots and pans, new soap system
with push button suds for thor-
ough cleaning of everything, etc.
MacKinnon's in Northville is
the type of place everyone dreams
about going to ... Its quaint, in-
timate setting was created along
the lines of an elegant Scottish
restaurant, looking so authen-
tic that one customer from Edin-
borough thanked Tom for having
a very warm restaurant which
reminded him of home.
Seating for dining at MacKin-
non's is 80 ... A bar in another
room has 12 stools.
The restaurant's brick walls,
framed original paintings with
light fixtures, wood padded
chairs, antique look, Tiffany-style
lamp shades over tables, white
linen triangle cloths over print
tablecloths, white linen napkins,
kitchen doors of solid mahogany
carved in Scotland, doors that
open into the dining room that
Today, he is a very successful
chef/restaurateur whose uncan-
ny ability has vaulted his oper-
ation's location from one of
distant obscurity to a most
sought-after spot.
Tom MacKinnon's restaurant
now has a four-star rating and
was winner of the Wine Specta-
tor magazine's grand award for
his collection of wines, some of
which date back to the 17th and
18th century.
Downstairs at MacKinnon's is
a 15 x 25 foot wine cellar with
about a thousand bottles of vino
... Around 400 brands include
Chateau La Fitte Rothschild of
the '50s and '60s and other great
wines ... Most expensive is the
$500 bottle of Bordeaux, and low-
est price $17 ... Many of Tom's
winesare served by the glass.
A best seller at MacKinnon's
is the choice delicacy of herbed
Dover sole with olive oil and gar-
lic, topped lightly by bread
crumbs, skinned and deboned at
WANYAN,
110ii r met
on
0
the
<41 W
1)I\
Tom MacKinnon: International experience.
once graced the Dodge mansion,
all lend much warmth to its soft-
ly elegant surroundings ... A fire-
place also brought from Erin is
hoped to be at the restaurant by
the end of 1994.
MacKinnon's opened in 1981
with a six burner stove, a grill
and $700 in Tom's bank account
... The Northville sidewalks were
dirt from building to building ...
On one side, the present restau-
rant had been a little Greek
eatery ... The other side, his bar,
was formerly a coney island.
the table and served from the ta-
bleside cart onto elegant plates,
$27.95 ... Tom estimates that
over 100 pounds of Dover sole are
sold weekly ... Sauted whitefish
with dill buerre blanc, $22.95, is
another favorite ... 50 pounds of
white fish are prepared each
week ... Also favored is the
salmon Wellington with orange
cognac sauce, $29.95 ... Salmon
is a big item at MacKinnon's,
grilled, baked or smoked ... It
goes through over 150 pounds a
week.