Intertainmeut

The Best Of Everything

DAVID BREN ER

Friday, July 7

Copper River Salmon

AUBURN HILLS

Chef Jim Blake journeys to Alaska
for opening day of salmon fishing.

Salmon, the Big Fish!
jr im Blake, corporate chef of
"The opening day of fishing began
Chuck Muer Restaurants,
sharply
in the a.m. and lasted 12
writes ...
hours
to
the minute. Now it was a
"In the world of food,
race
to
get
the boats back to Cordova
restaurants and chiefly things to do,
to
unload
the
prized catch. Over the
the wild Alaskan salmon season that
next
seven
hours
I witnessed one of
began May 20, is one of the
the
most
impressive displays
most anticipated and exciting
of
commercial
fishing any-
times of the year. This is when
where
in
the
world.
the prized Copper River
"Boat after boat arrived
Salmon, also known as "River
with
their iced holds burst-
Hogs," return home.
ing
with
salmon. I- watched
"The Copper River Salmon
278,000
pounds of King
are anadromous, which means
and
Sockeye
Salmon being
they begin their lives in .
unloaded
by
crane
and
[Alaska's] cold Copper River
processed
for
airfreight
ship-
and its tributaries. In the first
D ANNY
ments.
Each
crane
load,
year, the salmon make _their
RA SKIN
approximately 700-1,000
way to the Pacific Ocean,
Local Columnist pounds, is lowered into an
where they will spend four to
iced, stainless-steel container.
five years converting their food
"A quality-control person takes an
into Omega 3 oils. The salmon will
internal temperature of a random fish
store these essential oils in their bodies
and
records it. The pristine handling
for the long trip back to the Copper
of
the
fish is another reason this is the
River where they were born.
.
finest
salmon
to be found on the plan-
"The Copper River is 250 miles
et.
More
ice
is
shoveled on - the fish
long and goes from sea level to 3,600
and
a
forklift
zooms
the container to
feet above sea level. The elevation
the
conveyor
belt
where
the fish is fil-
drop makes the Copper River one of
leted
and
rinsed
in
a
chlorinated,
sani-
the fastest flowing rivers in the world.
tary
solution.
During
this
process
the
During May, the Wrangell Mountain
`Caviar
Man'
separates
the
roe
(eggs),
range, which surrounds the Copper
which are zipped off to the caviar
River, sheds its winter coat of snow
room. Here the eggs are carefully
and swells into a raging river. The
hand-sorted
and put into a brine tank
incredible force of the river puts the
30
minutes.
They are then hand-
for
salmon into a real predicament.
Genetically, the salmon
must return to their spawn-
ing grounds to ensure the
propagation of the species.
Because of the massive -
expenditure of energy nec-
essary for the long swim
home, these fish must store
a tremendous amount of
Omega 3 oils and fat. And
the salmon don't eat once
they encounter the fresh
river water.
"Recently, I boarded a
plane to Cordova, Alaska
— some 5,000 miles away
— and traveled on to the
Copper River, just to the
east of Prince William
Sound. I arrived in time for
the opening day of fishing
for the prized Copper River
im Blake is corporate chef of Chuck Muer restaurants.

,

JERRIyALE
AL MARTINO

Thurs., Oct. 5

I DON RICKLES
Wed. Thurs., Oct 25 & 26

PAUL ANKA

Thurs., Fri. & Sat.,
Nov.9, 10 & I I

[

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Ce e iity Showroom

?IS 4,4 IF 7096 East Fourteen Mile Road

6/16

2000 •

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(Between Mound &Van Dyke)

(810

268-3200

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Din ng G id

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Lars ofAuburn Hills, 885 Opdyke Road,
Auburn Hills, (248) 373-4440.The second of
Lelli's traditionally fine Italian ristorantes is
located across from the Pontiac Silverdome.
Besides elegant surroundings, it features the
same excellent food served by the Lelli family
since 1939. Reservations are accepted for any
evening except Saturday.

BERKLEY

Sila, 4033 W. 12 Mile Road, Berkley (248)

548-3650.There is nothing like a consistently
dependable neighborhood family restaurant
The Italian and American menu is one that
evokes much confidence in casual dining.The
chicken, ribs, round and square pizzas, fish,
salad, pasta, etc. are served seven days a
week for lunch and dinner. Everything is also
available for carry-out.

BLOOMFIELD HILLS

Steve's Deli, 6646 Telegraph Road,
Bloomfield Hills, (248) 932-0800. Award-
winning chicken soup is featured.Also serv-
ing corned beef, fresh roasted turkey, sand-
wiches, salads and traditional dishes. Party
trays and catering too at this New York-style
deli. Carnegie Deli cheesecake and Steve's
Brownies are among the desserts.

FARMINGTON HILLS

Desert Sands, 29222 Orchard Lake Road,
Farmington Hills, (248) 855- 1122. Middle-
Eastern dining is featured by Hassan Bazzi,
former maitre d' at the Original Sheik in
downtown Detroit. Daily specials at lunch
and dinner. Full menu carryout with catering
available. Complete liquor service.

Intelligent Chicken, 32431 Northwestern

Hwy, Farmington Hills, (248) 855-4455.The
wide variety of specialty items are together
with a complete menu of charbroiled or
rotisserie chicken for both dining in the 40-
seater area, and carry-out, seven days a
week. Soups, chili, salads and side dishes are
homemade. Also homemade are the popular
-ookies and brownies.

Marvin's Marvelous Mechanical
Museum, 31005 Orchard Lake Road,

Farmington Hills, (248) 626-5020. One maga-
zine said that there was no place like it in
the country.The Guinness Book of Records has
featured its accomplishments. Lunch and
snacks are available with table seating amidst
video games, antiques, nostalgic posters, fly-
ing miniature airplanes, entertainment attrac-
tions, pinball machines, etc. It is open seven
days a week.

Vineyards Cafe & Catering, 32418

Northwestern Hwy., Farmington Hills, (248)
855-9463.This is a many-faceted type of
operation. Nibbles and Nuts at the
Vineyards, and traditional Jewish dishes pre-
pared by Shirlee Bloom, using only kosher
products in her separate kitchen, makes it
much more than lust a cafe and catering
setup. Homemade salads, sandwiches and
entrees are available at booths and tables.
Everything can also be gotten for carry-out

DINING GUIDE on page

102

