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. FOR TICKET INFORMATION CALL MEADOW BROOK THEATRE (810) 377-3300 rickmr444/Asra - presented with the generous support of (810) 645-6666 TICKETS AVAILABLE AT HUDSON'S, HARMONY HOUSE & SOUND WAREHOUSE IS A JOE Mum RESTAURANT UUT WITH A SIGNATURE ALL ITS OWN! OFFERING A WIDE AURA,' Of FISH, SEAFOOD AND Gnus... JOE'S 1:3AD GRILL STANDS ALONE. JOIN US FOR LUNCH OR DINNER AND SURROUND YOURSELF IN AN ATMOSPHERE CATERING TO BOTH BUSINESS AND SOCIAL GATHERINGS. 30855 SOUTHFIELD ROAD • SOUTHFIELD • C44-5330 c71:11; :s chop House One of America's Truly Great Steak Houses. Moss Saigon To The Masonic Temple Oct. 11 to Jan. 1 CARL'S OFFERS FREE SHUTTLE SERVICE TO & FROM THE 'THEATRE AS WELL AS ALL RED WING HOME HOCKEY GAMES Nationally-known for Blue Ribbon Steaks & Chops Aged in our own coolers • Excellent Seafood • Prime Rib • Etc. Served Daily From 11:30 a.m. • Sun. From 2 p.m: SUNDAY BRUNCH 10:30 a.m.-2:30 p.m. PRIVATE BANQUET FACILITIES UP TO 200 3026 Grand River off John Lodge Expressway • Valet Parking 833-0700 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.