"Sara could have
gotten $4,000 more...
if dlae bad gone to Poland's"

820
541-6
Main Street
vzo S'S, S. ot Ai Mile

CULINARY page 128

Oak

irt Mal

140110 FOODS

Nutrition is our business
ermarket

Discouilt health 'foal sup

DON'T LET HOUSEHOLD PESTS
HOLD YOU HOSTAGE!

CALL THE ERADICO PROFESSIONALS!

Eradicds safe and proven methods keep your
home free of insects, rodents and other pests.
Trust Eradico for an honest assessment of
your needs and dependable, affordable service

Get the maximum Dollars for Diamonds and Gold.

Turn your unwanted and broken jewelry into cash instantly!

Cockroaches • Ants • Fleas • Bees • Hornets
• Wasps • Rats • Mice and any other pests.
For a FREE inspection and estimate,
Call Today!

Give us a ring...

=

mew

/III MMI ■ MB Al. AM&

Mar AIM NO IMMUW— mr-- ■
sw••IIMI ■ /11.11 /NNW 111—A111
I ILA MEM IM

r

••

CONTROL

Eradicate With Eradico

Michigan's Largest Independent Pest Control Company
For Service Throughout Southeastern Michigan Call: (810) 546.6200

JEWELRY BROKERS
"p
Since 1924

BAS S ONOVA

4100 Fourteen Mile Road

Buy from the
manufacturer

(East of Ryan Road • Warren)

(313) F-O-L-A-N-D-S

Certified

SPRING & SUMMER
SALE

COLORWORKS STUDIO
OF INTERIOR DESIGN

Cy Lisnov

f ibrane
vest
& P an t

outfits $9

Blazer & Bomber Suits
$134
Polycotton pants
$35
Fibrane pants
$49
Striped linen vest & shorts. $40 ea.

EVERY SATURDAY 10 am-4 pm

COMFORT INN • FARMINGTON HILLS
(12 Mile Just East of Orchard Lake Rd.)

(810) 471-9220

[Mon-Fri call (810) 754-6360]

NOW SHOWING FALL SAMPLES

For Ultimate
One-of-a-Kind Gifts

Complimentary
Gift-Wrapping'

etherS

WISH NEW S

4:

GIFTWORLD

We Ship Worldwide

At Sugar Tree Plaza • Just North of Maple • West Bloomfield

(810) 932-3377

V •
• •

HOURS: Sun. 10:30 - 530; Mon., Tues. 9:30 - 6:00; Wed. 9:30 -7:00
Thurs. 930 -8:00; Fri. 930 2:30 • Closed Saturday

You've said we're in a class by ourselves & we thank you for the compliment!
Complete interior design services from blue print review & construction specifications, to furniture
selection & custom fabrication; from windows & walls to the last scented soap. . .
.These are the services that set us apart. We're so glad you've noticed the difference.

130

JUDOICH

32500 Northwestern Highway • Farmington Hills • 851-7540

-

• GIFT BREAD BASKETS •

Award-Winning Natural Handmade Breads

tD

111

6879 Orchard Lire Rd. • W. Bloomfield

Cllr oe€4.pi-04.;

Cookies • Muffins • Jams
- Delivery ANYWHERE! •YRW - 1-888-4-BREADS

2 7 3 2 3

of Sweet Lorraine's Cafe. She
went through the preparation of
lavender scones, vinegar mak-
ing and quinoa salad.
The "cleansing of the palate"
came with a talk by Chef Henry
Haller, former executive chef at
the White House. Mr. Haller
traced his rise to fame with sev-
eral amusing anecdotes sur-
rounding life with five
presidents for whom he
cooked.
Lyndon Johnson
was upset at hav-
ing to de-string
his own pole
beans; Richard -
Nixon had
first courses
a n d
desserts
cut from
daily
menus,
unless
there were
to be guests; Gerald
Ford really enjoyed his stay at
the White House since "he was
not elected and did not owe any-
one." For the Carter adminis-
tration, Chef Haller had to learn
Southern cooking and how to
shop more frugally; Ronald Re-
gan wanted California cuisine
— the chef still wonders what
that is.
The "entree" on my menu
was provided by Chef Brian
Polcyn of Five Lakes Grill,
whose humor infused his pre-
sentation of a nutritious lower-
fat meal that ended with a
wonderful honey-vanilla cheese-
cake.
The afternoon was devoted
to the marketplace, silent auc-
tion and grand tasting. Various
wine merchants and local
merchants had samples of their
wares set up in the tented areas.
The silent auction presented
attendees chances to bid on
items ranging from a white-wa-
ter rafting basket to dinner for
two at a restaurant. There were
books, wines, gift baskets, tick-
ets to the opera as well as pic-
tures of sports stars. The
background music was by the
Harmonettes of the University
of Michigan.
Throughout
the day, assis-
tance was of-
fered by the
purple-shirted
members of the
OCC Culinary
Arts program
who gave direc-
tions and assis-
tance to the seminar leaders.
Their presence was a reminder
of the fine future food preparers
the school is turning out.
For those who missed this
year's celebration of fine food
and the chefs who create it, save
the date ofJune 21, 1997, when
the eat goes on.

(