DRY AGED STEAKS,
CHOPS &
FRESH SEAFOOD
REID ASHTON, owner of
the Golden Mushroom, writes ...
"From Sept. 8 through the 12
in 1996, four of Michigan's top
young chefs stayed up all night
and spent most of each day in a
small Berlin, Germany, kitchen
laboring over culinary master-
pieces. These exquisite appetiz-
ers, dishes of wild game, salmon,
pork and intricately detailed
desserts were never eaten.
Rather they were placed on mir-
rors under bright lights, set at
elaborate tables and scrutinized
by a team of international culi-
nary judges and thousands of
spectators from around the
world.
"This was the scene I wit-
nessed at the World Culinary Sa-
lon, more commonly called the
Culinary Olympics. Held every
four years, and this year for the
first time in Berlin, the World
Culinary Salon attracts the very
best chefs from all reaches of the
globe.
"Top chefs came from coun-
tries that are known for great
food including Italy, France, Ger-
Keep health and
code violations
separate.
many, Switzerland and the Unit-
ed States. But so did chefs from
more remote areas, such as
Hong Kong, Brazil, Australia,
Singapore and Malaysia. They
all competed for gold, silver and
bronze medals, just as Olympic
athletes do.
"Michigan is one of the few
states that has enough excellent
chefs to field its own team.
"For the 1996 Salon, Team
Captain Chef Randy Emert of
Pike Street; Randy Smith, chef
de cuisine at the Country Club
of Jackson; Doug Ganhs, sous
chef at the Grosse Pointe Yacht
Club; and David Iselli, executive
chef of Paint Creek Country
Club, made up Team Michigan.
"They were accompanied by a
host of advisers, including Gold-
en Mushroom Executive Chef
Steven Allen; Detroit Athletic
Club Executive Chef Kevin
Brennan; Joe Beato, Il Centro
owner and chef; Executive Chef
Mario Etemad of The Palace
Grill; and Karen Day, R.D., of
Henry Ford Hospital.
"Food created for the compe-
tition is not intended for con-
sumption. A clear, aspic gelatin
covers the culinary art to pre,
serve it for viewing.
"Although I think the judging
was extremely tough this year,
Chef Doug Ganhs brought home
a gold medal for his cold appe-
tizer and meat platter and also
a bronze from the hot food com-
petition. Chef Randy Emert was
awarded one silver and one
bronze; Chef Randy Smith, one
silver and Chef David Iselli, two
bronze medals.
"Although the Golden Mush-
room did not have a chef entered
in the competition, Chef Randy
Smith and Chef David Iselli
trained at the Golden Mushroom
under Master Chef Milos Cihel-
ka and Executive Chef Steven
Allen.
"Michigan chefs have won
medals in individual competi-
tions since 1968, and 1996 was
the third consecutive time that
Michigan, as a state, sent an en-
tire team of its own to the World
Culinary Salon.
"Back in 1988, the seven-
member steam brought back
13 gold medals, three of which
were 'with distinction.' A medal
`with distinction' means a per-
fect score. In 1992 there were
five team members who won
five gold medals, working to-
gether in the Grand Buffet com-
petition.
"We have a wealth of culinary
talent in our state. Sending a
team to the Culinary Olympics
allows us to showcase this talent
to the world."
THE NAME CHAMP has
been serving the community and
Detroiters with honor for many
years.
Now it ends 1996 and begins
1997 in doing it still another way
... as a restaurant.
It was opened last week as
Canfield's On Woodward ... by
Barton Charlip ...at the site of
the former Stewart's Seafood,
corner of Canfield and Wood-
ward.
American cuisine is for lunch
(two soups, salads, deli selections
and eight entrees from cedar
roasted salmon to crabcakes to
vegetarian pasta to baked white-
fish, etc.) ... and dinner of sev-
en appetizers, two soups, three
salads and 11 entrees from pas-
tas, fishes, meats and chicken
(baked hazelnut pickerel, herb-
crusted Empire chicken, veal
chop, etc.)
On the Canfield's team are
Albert Brett, former food and
beverage director at The Re-
. gency Club in West Los Angeles
six years, and presently Mr.
Everything from kitchen man-
ager to whatever else is needed.
Executive Chef Dave Robert-
son comes from The Crown
Plaza Hotel near Metro Airport,
but his best years were the six
he spent as London Chop House
sous chef after Jimmy Schmidt
left in 1982.
Bart Charlip is the son of Eliot
and Sheila Charlip ...nephew of
the late Meyer Charlip ... and
grandson of the late Charlie
Charlip ... He returns to Detroit
after traveling the country with
Four Seasons Hotels Interna-
tional ... and the last four years
as maitre d' at Brooks in Boca
Raton, Fla. ❑
Give the Gift of
Fine Food and Good Taste
this Holiday Season.
Corporate discounts for bulk purchases.
"The national reputation
of The Capital Grille has
crowds beating
down the doors."
"Not only is the menu beefy,
but the portions are gigantic...
these steaks, with some bite to
them, have a full meaty
flavor... the wine list is enough
to keep.you entertained for
many visits."
"The Capital Grille is the
place to see and be seen."
The New York Times
2800 West Big Beaver Road
Troy Michigan • (810) 649-5300
PROVIDENCE • BOSTON • CHESTNUT HILL
WASHINGTON, D.C.
COMING SOON TO MIAMI.
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Conferences, meetings and banquets are our business, with over 380 rooms and over 20,000
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(of equal or lesser value)
Not valid with any other offer • dine-in only.
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17017 W. Nine Mile Road (1
(810)
Southfield
Blk east of Southfield Freeway)
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557-4800
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