SPECTATING page 41
turned to his brother-in-law, a
designer who thought tiered
seating would look right in the
place.
They thought so, too.
"I'm exuberant over the re-
sults from the design to the col-
or scheme to the lighting and
actual stadium section itself.
People are refreshed by the idea
of a sports restaurant that
doesn't have pennants on the
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C aterer Annabel Cohen
didn't like the heat, so she
got out of the kitchen.
Well, almost. Ms. Co-
hen, 34, still has a foot in the
door of the company she started
with $300 eight years ago and
turned into an almost million-
dollar business. Now she hap-
pily stirs, kneads, whisks and
bakes there a few hours each
week.
And she reports to a new boss,
Julie Aaron, who joined Ms. Co-
hen five years ago as an em-
ployee of Annabel's in Southfield
and bought the business last
month. They describe their re-
lationship as sisterly.
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wall or loud music on the dance
floor," Mr. Alhermizi said.
While Mr. Bronstein handles
the day-to-day, front-of-the-store
operations, general manager
John Messina is in charge of the
paperwork.
Mr. Messina has spent 25
years in the food industry, in-
cluding a stint as general man-
ager of Royal Oak's recently
closed Durango Grill. El
"Financing the American Dream"
often provided the ambience
along with the food. She would
sometimes tape a light switch so
a guest wouldn't inadvertently
alter the mood of a room, or sup-
ply an interesting piece of fur-
niture to complement the menu.
"We are constantly doing new
things," Ms. Cohen said. "When
we do a party, we tell people
what to wear. We want there to
be a rhyme to the whole thing,
from the music to the decor to
the lighting, as well as the food."
All recipes, like a paella or a
Russian salmon dish with a
whitefish mousse, are original.
"Cooking is like theater.
Every time somebody hires us
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Annabel Cohen: Relaxed ex-business owner.
Leaving behind the surpris-
ingly fast-paced world of cater-
ing was akin to giving up a bad
habit. It brought a great sigh of
relief to Ms. Cohen, a divorced
mother whose daughter Raquel
is nearing her sixth birthday.
They live in Bloomfield Hills.
"I haven't seen her since she
was 4," Ms. Cohen quipped. "I
worked so hard I wasn't doing
anything else. It was as if my life
was one continuous day. It was
as if I was in jail."
Running Annabel's meant 80-
to 90-hour weeks in which Ms.
Cohen and staff would cater be-
tween 15 and 25 parties. They
it's like applause. You know
through the party whether it's
a success. Good reviews are ad-
dicting," she said.
Annabel's, now called
Annabel and Company Inc., and
still located at 12 Mile and Ever-
green, mushroomed from a
small operation with a few part-
timers and Ms. Cohen, to an op-
eration that employs more than
a dozen full-time staffers. Many
of them are former chefs in Jim-
my Schmidt's (Rattlesnake Club
and Stelline) restaurants. Ms.
Cohen also opened a restaurant
in North Park Towers in South-
field.