to celebrate her 40th birthday
with a luncheon at Big Daddy's
on Tuesday ... Ricki Rogow took
full control and set up other
arrangements to make certain
that Mona would have her
birthday party ... It was held at
the Townsend Hotel ... paid for
by Rick Rogow and Tommy Peri-
steris.
That everyone was evacuated
L-lmly and collectively from Big
Dada) , . Parthenon is a huge
commendaa, n to its organiza-
tional ability ... Evtm people who
rushed out and left hk or her
credit cards have all gottena,..m
back.
Smoke from the ventilation
system promoted a big scare
... And the customers who seem
to be there all the time have
shown a devotion not seen in the
restaurant business since Dar-
bys on Seven Mile Road and
Wyoming.
People cried when Darbys
burned down in 1968 ... and nev-
er again reopened.
Thankfully, Big Daddy's
Parthenon did.
CONGRATS ... to Ilene
Rhodes ... on her 90th birthday
... celebrated at the Radisson
Plaza ... to Clive Cantor ... on his
70th birthday ... feted at Excal-
ibur with a surprise visit by his
California barrister daughter,
Linda Cantor ... to Antonio
Foglia ... on his 50th birthday ...
surprised with a party at Excal-
ibur.
People cried when
Darbys burned
down and never
reopened ...
Thankfully,
Big Daddy's
Parthenon did.
ONE OF THE most popular
salads of all time is heading back
into the limelight as a front-run-
ner again.
And among the more noted
makers of Caesar salads is bring-
ing it forward with added em-
phasis.
Manuel Chavez, owner of Ris-
torante di Modesta in Market
Street on Northwestern High-
way, was a waiter at the Roost-
ertail on East Jefferson when
only captains made Caesar sal-
ads tableside ... It was in 1963
that Manuel was selected there
to also make Caesar salads
... even though he was just a
waiter and frowned at using
powdered mustard which the
former nitery/restaurant insist-
ed upon.
At the Roostertail, Manuel
also used to - also make his Cae-
sar salads with Magie sauce,
which, he says, no one uses any-
more ...
,Thrt of like a soy
sauce.
While at Bonaventure in Troy,
his Caesar salads were little
short of sensational.
But before this, years ago at
Restaurant Duglass in South-
field, Manuel had finally
changed to seeded Pommery
mustard instead of powdered
mustard ... and it made a big dif-
ference.
Today, his Ristorante di Mod-
esta serves about 450 Caesar sal-
ads a week ... They are done in
the kitchen, not tableside, under
his watchful supervision and
with Manuel's recipe ... After all,
if it was good enough for Les and
Sam Gruber at their London
Chop Howie, it was OK at Ris-
torante di Modesta.
However, a Caesar salad at
one time was just another salad
if it wasn't made tableside ... And
to some, it still is.
This is where Manuel hopes
to shine again ... The rolling cart
and large bowl he used at
Restaurant Duglass have trav-
eled wherever he goes.
During lunchtime at Ris-
torante di Modesta, when cus-
tomers so request, he will roll out
that cart and personally make
the culinary treat for them ...
The large bowl will mix about 10
Caesars, so Manuel can prepare
large numbers at one time ...
which he probably may have to
do.
Manuel doesn't use the whole
egg anymore ... He says nobody
ever asked him to make Caesar
salads with the white only ... Af-
ter discovering that the taste
was exactly the same, Manuel
switched to egg whites.
Mixed with romaine lettuce,
fresh garlic cloves, real an-
chovies, egg whites, olive oil,
Pommery mustard, Tabasco,
Worcestershire sauce and fresh-
ly squeezed lemon, is what he
has also found to be much better
... Reggiano cheese, a sort of
parmigiana which gives an
added, zesty flavor.
Manuel Chavez doing it his
way as bossman at Ristorante di
Modesta ... making Caesar sal-
ads at tableside when requested
during lunch ... is the something
different in a lost art that he has
given rebirth to.
DOUBLETREE HOTEL on
Beck Road off Franklin, former
Embassy Suites, still has Sun-
day brunch, 11:30 a.m. to 2:30
p.m. ... $15.95 adults, $13.95 se-
niors, and $7.95 12 and under ...
There are about 30 items now,
including omelet, beef carving
and dessert stations ... but plans
are ahead for it to soon be even
more sumptuous.
And there is no more Jacques
Demers Restaurant at Double-
Tree ... This and another former
dining sector are still there, but
open for private and large par-
ties ... The atrium area is now
-
-A
per ect
gift...
One of N•.,.
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