Tommy Peristeris

and

Rick Rogow

invite you to join us for lunch or dinner 7 days a week

ts

-ntertai meet

The Best Of Everything

what my favorite
creation is, have
absolutely no idea.
"People always
ask me what my
favorite dish is. If I
could answer that,
I'd have to say I was
narrow-minded.
There are just so many things out
there, I don't want to limit myself.
The thing I love most is change.
I'm going to drive the staff crazy. Take
the buffet, for example. The only con-
stants are that each night we serve
prime rib, crab legs, shrimp, fried
chicken and mashed potatoes and
roast turkey. That leaves 30 other
things that are different every time
you come back.
"As much as you loved the seafood
Newburg or the mussels mariniere on
Tuesday, don't look for them on
Wednesday.
"Or take my pride and joy, the
menu for Iridescence. The food here
— sorry to sound self-serving — is
the match of anything you'll find in
New York or Chicago. You'll pay more
than what you typically expect to pay
in the area's upscale restaurants, but
what you get is a joy to create and
serve.
"Consider two choices: pan-seared
Chilean sea bass laced with fresh
horseradish glaze and served on a bed
of rich San Francisco polenta, finished
with a touch of wasabi cream and
crispy leek threads. Or the rack of
wild boar with cider-pepper glaze,
braised red cabbage, root vegetable
puree, cinnamon-glazed apples and
vanilla-scented sweet potato puree.
Most places put menus like that
together, they're not going to change
them very often.
"Though we've only been open-for
a couple of months, the menu at
Iridescence is already being changed. I
don't want to get bored, and I certain-
ly don't want the customer to get
bored. So, what's staying? What's
going? The sea bass is a hit, so that
will stay. And our customers have told
us they'd like an expanded choice of
meat items, so that'll change.
"This is the fun part, all those neat
questions you get to grapple with.
What to make? How to season it?
What to accompany it with? Have you
ever had a filet mignon with a bone?
Me neither. But the more I think of it,
the better it sounds. Maybe we'll call
it a filet chop. Hmmm. Something
that different, and that intriguing —
well, I'm going to have to come up
with a presentation to match.

.

eason Number 1

• No Room Rental

"I must Compliment YOU and
Big Daddy's Parthenon on
your outstanding food and
fine customer relations ...
YOU truly understand
the word customer."
IRENE LUCAS FIELDS

• No Charge to Cut & Serve
Your Cake

"There was nothing that we asked
for that he said he could not do.
His answer to everything was
'I'll take care of it'... and HE DID!"
LINDSAY 6 BRADLEY FINKE

• No Charge for Bartender

• No Charge for Dance Floor

• No Charge for
Colored Napkins

• No Charge for Skirting Tables

• No Charge for Unlimited
Hors d'oeuvres

tug&

years of Hospitality
Experience in Catering
your needs. Over 2000
successful parties in
the last 3 years.

20

"You told me not to worry,
but I did. And I truly
had nothing to worry about."
ARLENL; RICK JINNI
6 SCOTT

P.S. Who said the pen wasn't mightier
than the sword

No Gimmicks

ARTIE SAYS:

eason Number 2

eafta

For an
appointment
Call
'Artie"

3/3

2000

94

6199 ORCHARD LAKE RD. (North of Maple) WEST BLOOMFIELD, MI • (248) 737-8600

