Oakland Universit 's
MEADOW•BROOK
T HE A T R E
A Professional Theatre
Hiarious Comedy!
I Hate Ham A Delicious Taste
by Paul Rudnick
February 9- March 5
The ghost of
John Barrymore
returns to coach
a young star
in the role
of a lifetime!
Of An Ancient Cuisine
DANNY RASKIN LOCAL COLUMNIST
W
hen people speak of ad-
ventures in dining, the
usual reference is to
"A definite
restaurants whose cui-
sine has gained a measure of note
crowd-pleaser"
because of their diverse popular-
— Associated
ity.
Press
Almost all types of ethnic
restaurants are candidates to fall
FOR TICKET
into this category ... Italian,
INFORMATION CALL
Japanese, Chinese, Thai, Russ-
MEADOW BROOK
ian, Mexican, Greek, Spanish,
THEATRE
etc. ... But one is seldom thought
Presented with
(810) 377-3300
of ... and offers a unique and
the generous
most educational experience.
support of
When Seifu Lessanework, an
77LKE-r4444-STER ®
Ethiopian Jew, opened his Blue
Nile Ethiopian restaurant in
(810) 645-6666
1983, since moved from Wood-
and adtural
HUDSON'S, HARMONY HOUS
ward and Alexandrine, it was
& BLOCKBUSTER MUSIC
mainly through curiosity that
many diners ventured there ...
After
all, it was and still is the
=III =IN
MIMI
1111111111
only Ethiopian restaurant in
Michigan.
But by the time Seifu had
transferred his operation to the
fourth floor of Trapper's Alley on
Monroe in 1984, a large number
of persons from everywhere
had heard of his Blue Nile, with
INN
its total authenticity of
foods, preparations and presen-
tation.
In 1987, Seifu moved again,
this time to the second floor at
one-time trading post Trapper's
Alley in Greektown, on the cor-
ner of Monroe and Beaubien,
where a large stand-out sign
beckons diners to its outside en-
trance of what had once been a
bank for trappers ... The teller
windows area is still there,
even a large cage and glass
door in front and former vault
Valid Mondays thru Thursdays Only
which Seifu uses as a storage
room.
Coupon Dates 2/10 - 2/16/95
The food of Ethiopia, its prepa-
43317 East Grand River, Novi (810) 305 5856J ration, presentation and style of
consuming, are the revelation of
much gastronomic knowledge on
go go go go go 40, goo go go go goo go go go
a centuries-old dining custom.
Although the food is a distinct
BRING HER TO
standout because of its extreme
good health factors, probably the
most interesting appearance of
PLACE
VALENTINE'S DAY
Ethiopian dining is its manner of
service.
SHE'LL LOVE HOW YOU SAVE MONEY!
F
Prior to and after eating, din-
r
ers are given hot towels ... Home-
r
made injera, a flat, light, spongy
and porous bread serves as both
plate and utensil ... Foods are
mounded on injera, which is
spread out on a messob, a hand-
• 1 COUPON PER ORDER
• 1 COUPON PER ORDER
woven wicker that has tradition-
• DINE IN OR CARRY-OUT
• DINE1N OR CARRY-OUT
ally served as a table, with wicker
• EXPIRES 2-16-95
L • EXPIRES 2-16-95
JN
JN
fL
cover to keep food warm if people
OPEN 7 DAYS, 11 A.M. TO 12 MID.
get up for any reason ... Diners
break off small pieces of the un-
31006 ORCHARD LAKE RD. AT 14 • Farm. Hills • 851-7000
leavened injera to place food into
fiklo 40 WI 410 41/
qP
110
ir
the mouth.
Guests sit on little chairs with
small glass-top tables on the side
for the excellent Ethiopian wine
and wonderful Ethiopian tea ...
In Washington, D.C., there are
28 Ethiopian restaurants on one
block, and some smaller ones
around the country ... Blue Nile
is the only one that serves au-
thentic Ethiopian honey wine
and Ethiopian tea which is so
good that Seifu now sells the
leaves in jars ... In the Ethiopi-
an diet, there is no cane sugar ...
However, when you drink this
tea, it is noticeably sweet and
preparation, of course with re-
frigeration too, is still retained by
Blue Nile.
Skin is removed from chicken
which has been marinated
overnight in lemon juice ... Acid
from the lemon breaks down
the fat, and chicken is then
rinsed and cooked in special
herbs.
Since lamb is noted as a very
fatty animal, special effort must
be made for fat removal ... The
result is a sweet and tasty fin-
ished product low in saturated
fat.
arts
r
ENJOY CASUAL DINING AT OUR
NEW NOVI LOCATION
RIBS • OYSTERS • SEAFOOD • STEAKS I
I
20%0FF
ENTIRE BILL WITH THIS AD
T HE DE TRO IT J EWIS H NEWS
-
HE- YAKD
SLAB
FOR 2
$2 OFF
AR.B
a
CHICKE
FOR 2
$2 OFF
Blue Nile's Seifu Lessanework.
light ... The reason is its natural
ingredients of orange peel, lemon
peel, clove, camomile, rosehips,
wood betony and cinnamon ... Af-
ter the tea is steeped for about
five minutes, it produces a truly
excellent taste.
Best seller at Blue Nile is the
Ethiopian feast of vegetables ga-
lore prepared like people have
never tasted, along with lamb,
beef or chicken, $14.90 per per-
son, but all you want ... A normal
way of ordering for two people, as
example, would perhaps be poul-
try, lamb or beef dishes and a cou-
ple of vegetables ... Unless,
naturally, all vegetables are re-
quested ... Prices for these are
most reasonable.
The health in Ethiopian din-
ing has a large influence on to-
day's dining habits ... Excess fat
is removed before serving ...
When there was no refrigeration
in Ethiopia, special techniques
were developed to preserve food-
stuffs ... This authenticity of
Only lean beef _is served at
Blue Nile from red USDA choice
cuts that have been thoroughly
fat-trimmed.
If you are a coffee drinker, you
may know that it was first grown
in Ethiopia thousands of years
ago ... The first coffee crops were
raised in a place called Kaffa,
thus the name coffee ... Blue Nile
grinds and brews its coffee from
Ethiopian beans.
The food, although based on
a variety of spices, is far from
spicy ... And is extremely flavor-
ful.
When Seifu first opened Blue
Nile, he was no stranger to the
restaurant business ... Sear had
been a head cook in Ethiopia and
a sous chef ... The latter was with
the Hilton International Compa-
ny, for which he worked from
1969 through 1982, plus being
food and beverage manager, a
post Seifu also served for Chuck
Muer ... He was regional man-
ager for Chuck's restaurants