JIM MEM Erd P..1"ffl

ous stations of restaurateuring at
D.A.C., was made a swing man, tak-
ing over whenever someone had a day
off or couldn't show up.
His cooking experience is vast ...
with stints at the former Book-
Cadillac, Ye Olde Wayne Club, Forest
Hills Country Club, Detroit Golf
Club, Park Shelton Hotel and then
executive chef at the Ford penthouse
world headquarters for VIPs.
On weekends, Joe worked at the
Ford House, cooking for Henry Ford
II and Christina, and Lee and Mary
Iacocca.
Joe is responsible for the rainbow
trout (his favorite recipe) as well as
the excellent black bean soup which
- is much like that in Puerto Rico ... a
Cuban black bean soup made with
rice ... Try it laced with a little sherry.
Chef since the original opening of
Pepino's, Keith Couch, sous chef,
along with Chef Carl Soblo, at the
restaurant 11 years, have been taught
Joe's ways of preparing food ... and
everything served at. Pepino's is from
his recipes.
There is much pride in the quality
of food served at Pepino's ... A large
insistence is on top grade purchasing
... The results are very satisfied cus-
tomers.
Only tenderloin of veal, for exam-
ple, is bought for the popular dishes
like veal Pepino, sauteed with green
peppers, mushrooms and onions; or
veal picanti, thinly sliced and sauteed
with mushrooms, lemon butter and
chopped parsley.
There is no set children's menu at
Pepino's, for a good reason ... Joe and
Helma refuse to restrict choices for
youngsters ... and instead offer every-
thing on the menu at special chil-
dren's prices ... Not a bad way of
thinking.
Helma has been around the restau-
rant game quite a bit herself ... as a
waitress in the Park Shelton's
Sapphire Room, Seafood Grotto on
Seven Mile and Telegraph, and
Palumbo's on Eight Mile.
She and Joe are celebrating their
54th anniversary ... after a courtship
that began following a blind date in
Oxford, Mich. ... The courtship last-
ed only six months before they
became husband and wife ... Their
love affair as a married couple has
never stopped.
And neither has their fond affec-
tion for so many customers with
whom they have developed friend-
ships ... and so many with whom
they are on a first-name basis.

,

Enjoy Our Award-Winning Tommy Salad .. .
Michigan's Finest Lamb Chops . . . And Other
Favorite Greek Specialties That Are So
Widely Acclaimed.

Tommy Peristeris and Rick Rogow Invite You
To Join Us For Lunch or Dinner 7 Days A Week

Now Appearing Thursday and Friday Evenings
Live Music By

TAYLOR MADE

Complete Carry-Out Service Available

Banquet Room For All Occasions . . . 220 People

Our Catering Coordinators Are At Your
Service To Help You Plan Your
Perfect Affair

• Weddings • Showers • Bar/Bat Mitzvahs
• Anniversaries *Reunions
• Birthdays • Etc. • Etc.

par'TheNON

61 99 Orchard Lake Rd., N. of Maple • West Bloomfield

(248) 737-8600

•210 WM WM Egiffl

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