bar mitzvah in Poland, 1939, was
also the year that Hitler con-
quered that country ... and the
beginning of Marcus' terrible
journey of Nazi horror.
When the war ended, he
weighed only 80 pounds ... from
daily feedings of only a quart of
water and a small piece of bread
... Being surrounded now by so
much meat and produce at Cat-
tleman's must bring memories of
what he would have done during
his hunger struggles to stay alive.
Seeing a restaurateur or cater-
er at one of Cattleman's Meat
and Produce stores isn't strange
... Most chefs know good meat
and produce when they see them
... and many have the loyalty of
keeping restaurant food costs
down.
The newly-mergered Cattle-
man's Meat and Produce must be
seen for more appreciation ... es-
pecially the not-found-anywhere
refrigerated area with its bevy of
meats for purchase by anyone.
Having its own packinghouse
for retail sales to consumers ...
at the same price ... is a large
plus.
Quality meats
and produce under
one roof.
Shopping in a refrigerated sec-
tor where people in the know go
is more than just fun ... It is a
wonderful experience ... Partic-
ularly when whatever you see
can be bought.
The merger of Cattleman's and
Oak Farms into Cattleman's
Meat and Produce is the intro-
duction of something that might
have seemed a future away.
A LOST ART has found its
way to Timber's Seafood Grille
on Grand River, one-half block
west of Haggerty.
This is where tuxedo-garbed
maitre d' Robert Kimoto is doing
his excellent tableside food prepa-
ration that has been a local sen-
sation for a lot of years.
Caesar salads with egg whites
or yolk, flaming steak Diane or
shrimp diablo, bananas Foster,
etc., are Bobby biggies as folks
have begun to discover the fine
Timber's restaurant ... Its rea-
sonably-priced menu with perch
sauteed without skin, steak
tartare and other notable dishes
have made Timber's a favorite
place to dine for many.
Tableside cooking of food by
Robert Kimoto at white linen-cov-
ered tables and white napkins ...
the same Bob who flamed the air
at former Bijou ... is tops.
SINGLE and in demand ...
These are the guys and gals on
the "most wanted" list by Michi-
gan Cancer Foundation Partners
... The group of young profes-
sionals will have a fund-raising
bachelor and bachelorette silent
and live auction with local per-
sonalities being peddled off ...
Date is Feb. 24 at the Prudential
Town Center Atrium in South-
field.
ALL THE FOOD at School-
craft College's International
Gourmet Buffet is prepared by
the students ... Their menus are
created weekly and highlight
foods and methods of the various
cuisines ... Seating every Thurs-
day, 6 p.m. to 8 p.m., is $15 per
person ... Feb. 2, Oriental; Feb.
9, Spanish/Mexican; Feb. 16, Ital-
ian; Feb. 23, French ... Runs
through April 27 ... For reserva-
tions, call 313-462-4488.
REUNION DEPT. ... 50th by
Central High class of 1945 is set
for June 9 at Troy Marriott ...
40th at Dearborn Country Club
had over 800 ... For more info,
call Joan Braun, 810-626-8985,
or Donda Rosman, 810-478-5554
... Luncheon get-together by
Northern High grads 1930 to
1939, plus all 1920s, is May 27,
at Morel's on Telegraph ... Anne
Gonte Silver, 810-647-3553, and
Izzy Malin, 810-661-0818, are co-
chairpersons.
LUNDI GRAS gala 35th an-
nual event this year will be 7 p.m.
March 8, at the Renaissance
Club in Detroit ... Chairfolks are
Dorothy Dunitz, Dr. Irving Bur-
ton and Roseanne and Sandy
Duncan ... Six-course meal in-
cludes wines with each course
and music for dancing by Matt
Michaels & Friends.
Archives of American Art, with
over 12 million documents and
3,000 oral history interviews, has
the world's largest collection of
source materials on visual arts
from colonial days to today, with
much of it available on microfilm.
For more info on the Lundi
Gras, call Jeanne Penny, 313-
226-7544.
IN ANSWER to some readers,
the answer is no ... I don't write
about every restaurant that is
visited.
I prefer not to write anything
rather than put a poor experience
in print that is strictly my opin-
ion and may not necessarily be
what the restaurant is about.
Throughout the years, too
many restaurants have lost much
money and prestige from bad re-
views ... Many restaurant own-
ers may have had his or her life
savings sent down the drain
strictly on an opinion ... It's tough
enough out there for dining spots
without reviews knocking that
loaf of bread from their arms.
Better that the restaurateur
should be told so that proper ad-
justments may be made.
GOOD WAITRESS Dept. ...
Jeanne Lucko ... days at Ginop-
olis', Middlebelt and 12 Mile ... a
bundle of personality, smiles and
very satisfying efficiency.
GET WELL WISHES ... to
Hilda Erman ... recuperating at
home after surgery. Ill
Your Hosts: Rick Rogow & Tommy Peristeris
Welcome to the best Greek food this side of Greektown
featuring the finest lamb chops among other excellent Greek favorites.
Great atmosphere. Terrific service. Moderate prices.
What more could you ask for?
Sunday Brunch Coming * Let Us CATER Your Next Affair.
* JOIN US FOR LUNCH
Now Accepting Reservations
OR DINNER
For All Private Occasions
T hu
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LIVE JAZZ
la2.m
Mid.
featuring Kevin Crosby and David Ball
Open 7 Days • Carry-Out Available
i)ar'T eNI N
6199 Orchard Lake Rd. (N. of Maple) West Bloomfield
7378600
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tAti Elegance
N ril tA i Oia 4kaist wa Mahe ficia4 Pa/dit Speciall
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"A Leader of the State's Dining Scene"
Detroit Monthly
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Reservations (313) 642-1094
30100 Telegraph Rd.
Bingham Farms
FOR ADDITIONAL INFORMATION CALL OUR INFO LINE 737-4-URC
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