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May 05, 1995 - Image 90

Resource type:
Text
Publication:
The Detroit Jewish News, 1995-05-05

Disclaimer: Computer generated plain text may have errors. Read more about this.

Oakland Universit 's

MEADOW•BROOK
T H
E A
T R E

k,N •

6":„

A Professional Theatre

From the creators of "Fiddler On The Roof"
an incandescent valentine of a musical!

April 21 - May 14

Book by Joe Masteroff
Music by Jerry Bock
Lyrics by Sheldon Harnick

Wood Roasting
And Contemporary American

H

DANNY RASKIN LOCAL COLUMNIST

continuously
melodic evening of
sheer enchantment and
complete escape"

"A

New York Times

FOR TICKET
INFORMATION CALL
MEADOW BROOK
THEATRE
(810) 377-3300



Presented with the
generous support of

774Ci CMIPZAIJ-STE- 0

(810) 645-6666

lin

michtgau

HUDSON'S, HARMONY HOUSE
& BLOCKBUSTER MUSIC

arts and cultural atfiiriN

TWO OF WINDSOR'S

FINEST RESTAURANTS

Uri

6-.

Looking fora family atmosphere to bring MOM to .. .
that will not break your budget?

WE AT TBQ'S WERE MADE TO ORDER.

Tunnel bar-13•Q.

Home of World-Famous
Spare Ribs

Fabulous Quality
Homemade Desserts



58 PARK ST. E.

Succulent Seafoods, Great Steaks

Fully Licensed by LLBO

Excellent Party Facilities


3067 DOUGALL AVE.

(Off the Windsor-Detroit bowel Exit)

(Ouellette lecomes Dowell After Tecumseh)

DETROIT . (313) 961-3663
Windsor . . . (519) 258-3663
Fax -
(519) 258-2923

DETROIT . (313) 963-8944
Windsor ... (519) 969-6011
Fax (519) 969-2402

,ictE4

our c9

cD

greatest
Natural -an°
,Resource:

c4i0

.

90

Ate

1#0\

e's the owner and can call er solely for meats, fish and poul-
it anything he wants .. . try.
And being the kind of ex
ex- -
There is a well-rounded wine
ecutive chef that Brian Pol- list and beers from all over the
cyri is, he can even create world.
whatever he feels like.
At first glance from the out-
In most instances, what Brian side, Acadia looks like it might
prepares on his daily specials at have once been somebody's lux-
Acadia, Lapeer Road in Auburn urious home... But it was com-
Hills, is highly accepted ... One pletely custom built from the
never knows what may pop up on ground up ... Mahogany is used
the day by day food features throughout, mixed with pine and
which his waitstaff tell without other woods ... The interesting
reading notes.
interior that seats 240 on two
Brian calls his food at Acadia floors, with white linen table-
contemporary American ... And cloths and white linen napkins,
it has created much stirring with is a mix of Frank Lloyd Wright-
wood roasting.
inspired with a 1940s tavern feel
He gets the wood from a local ... High ceilings, plenty of win-
farmer who cuts maple and oak dows, oak woodwork and encas-
for weekly delivery to Acadia ... ings, open kitchen and flames
The hard woods for cooking are from the wood-burning ovens, a
nothing new ... This is how food variety of framed pictures in-
was cooked ever since man and cluding a couple of commissioned
woman discovered that wood- art paintings, etc.
cooked food tasted better
than the raw stuff they
had been thawing for ex-
istence.
When it opened Nov.
15, 1992, Acadia was
what Brian had wanted
for a long time ... A glit-
tering yet informal
restaurant where diners
can be comfortable in
dress clothes or sports-
wear.
The standard menu is
a simple one, with thin-
crust pizzas to barbecued
glazed baby back ribs to
roast leg of lamb to lob-
ster ravioli, etc.
Biggest sellers in fish
at Acadia include the
wood-roasted whitefish
with onion cream sauce,
crisp fennel and paprika Acadia's chef Brian Folcyn.
oil, $13.95; wood-roast-
ed Atlantic salmon with corn
Its large kitchen is a workshop
sauce, tomato chutney and crispy of culinary perfection ... Acadia
fritters, $15.50; peppered Gulf cuts its own meats, smokes its
shrimp with creole rice and own salmon, makes its own
homemade basil biscuits, $14.95; breads, and so much more ...
wood-roasted monkfish with Fine pastry chef Susan. Miller has
black olive pasta and crispy leeks, her own private pastry shop with-
$13.95.
in the kitchen section, where she
Its grilled breast of chicken is makes those luscious tortes,
served with tandoori seasonings flans, creme brulee, chocolate
and saffron angel hair pasta, raspberry flourless torte, lime pie,
$11.95.
cranberry raspberry cobbler with
All items on a separate chil- buttermilk ice cream, Key lime
dren's menu sector include bev- pie, apple crumb tart, etc.
erage and ice cream ... Also
It is open Monday through Fri-
available are booster seats and day for lunch, 11 a.m. to 4 p.m.
highchairs.
... Dinner Monday though Thurs-
Brian's two wood burners are day, 4 to 10; Friday, 4 to 11; and
the only ones in Michigan that Saturday, 5 to 11 ... closed Sun-
are approved for complete roast- days except for major events and
ing ... One is used strictly for hors Piston games.
d'oeuvres and the like ... The oth-
The menu specials are often

predicated on who is appearing
at nearby Palace at Auburn Hills
... When Barbra Streisand was
there, 90 percent fish was sold ...
veal chops with sherry cream for
Bruce Springsteen; cowboy steak
for Clint Black.
All servers at Acadia are
trained to explain every ingredi-
ent in dishes ordered ... Cus-
tomers like this ... and having
questions answered promptly
without servers having to go and
find out is a mighty big plus.
Folks working in the kitchen
love to toil for someone like Bri-
an ... He is so knowledgeable
They are much better for it and
in most cases the dollars are ac-
tually secondary because of what
the future has in store ... After
learning from someone like him,
they can command big bucks or
go into business themselves ...
There is no dollar value on this

kind of learning experience.
Brian himself is a great ex-
ample ... Back in 1980, he
worked under certified master
chef Milos Cihelka at the Golden
Mushroom ... In 1985, he was
hired as the chef de cuisine at the
Lark until 1987, when he went
to Pike Street in Pontiac as both
executive chef and partner ... In
1990, he and his partners ex-
panded and opened Chimayo,
Michigan's first southwestern
style bistro ... His concentration
now is strictly on Acadia.
Among his awards are three
gold medals and one silver from
the American Culinary Federa-
tion ... In 1990, he was first run-
ner-up and in 1992 placed fourth
in the American Culinary Bocuse
d'Or, a competition held semi-an-

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