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. Now Open The nternational Hotel VIL Convention Center Formerly Ramada Inn Conferences, meetings and banquets are our business, with over 380 rooms and over 20,000 square feet of meeting space to accommodate groups of 10-2,000. We boast one of the largest ballrooms in town of 10,000 square feet and twenty meeting rooms of all sizes. We offer skilled professional meeting planners to help with your special needs. Special Offer To Come Enjoy Lunch or Dinner Free LUNCH or DINNER AMBASSADOR RESTAURANT & LOUNGE I L CO 0, Buy one Lunch or Dinner at Regular price get the second lunch or dinner FREE! (of equal or lesser value) Not valid with any other offer • dine-in only. with coupon. Expires 1/10/97 Cr) ti CC -J LLI 2 17017 W. Nine Mile Road (1 (810) Southfield Blk east of Southfield Freeway) LLI C_) LLJ 557-4800 83