Our thanks to the

packed into 15-pound boxes and
whisked off to a waiting truck for
immediate air shipment to Japan.
"Meanwhile, the fish are rinsed
again, and packed into 50-pound
boxes. Frozen gel packs (blue ice) are
added to keep the fish as cold as possi-
ble. The boxes are sealed, placed on a
palette, shrink wrapped in plastic,
placed on a waiting truck and rushed
to the Cordova airport to waiting Air
Alaska cargo planes. This controlled
frenzy goes on all night and continues
into the next day.
"Later that evening I strolled
through the local fishing village. The
smell of sweet alder wood smoke filled
the air. I followed my nose and soon
arrived at the source of the aroma,
three charcoal grills blowing alder
smoke and manned by commercial
fishermen cooking the season's first
Copper River Salmon. Soon I was eat-
ing Copper River Salmon and drink-
ing cold beer with my new friends.
"The next morning, I received the
Alaska Dept. of Fish and Game news
release stating the weight of the first
12-hour opening day's catch — 1.2
million pounds of Sockeye and
161,000 pounds of King Salmon. The
fishermen had one day to rest and the
second opening would begin for 24
hours and close again so the salmon
could escape and go up river to spawn.
"My adventure came to an end and
it was time to fly home. On the long
plane ride back to Detroit, my mind
was working overtime developing
recipes to showcase during our
upcoming 'Taste of the Northwest'
promotion featuring the prized
Copper River Salmon. I encourage
you to visit us and enjoy this delicious
salmon as much as I enjoyed witness-
ing the catch of this spectacular fish."
(The Copper River SalmOn promo-
tion is at all Chuck Muer restaurants
until June 26.)
IT WAS SUPPOSED to rain,
inclement weather was forecast for the
area ... At least that's what the local
meteorologists said.
So the folks who run the Hilton
Novi, on Haggerty, just north of Eight
Mile Road, had a huge tent set outside
off the indoor pool sector for its
recent kickoff of "Tunes on the
Terrace" ... now a weekly feature every
Thursday, from 4 to 8 p.m.
This was an invitation welcome ...
and served to also introduce the fine
new staff at Hilton Novi ... most of
them Michiganders ... Debbie Schultz,
general manager, Commerce
Township; Hector Gonialez, director
of food and beverage, Dearborn;

food critics and the

area's most discerning

palates for the kind

remarks and kudos

"Muer's flagship is a Seafood Heaven."

"America's TableTop Award"

Molly Abraham, Oakland Press

Gourmet Magazine

"Being a top seafood dining spot for so many years, as well as one of the prettiest, has not gone
unnoticed by the customers." Danny Raskin / Jewish News

"Charley's Crab has been given a half-million dollar face-lift, the menu has been overhauled and is
truly re-born as what it started out to be: a first-class seafood restaurant."
Ric Bohy, our Magazine

"Memorable is the waitstaff: Charley's Crab has in its employ some of the friendliest most
informed staff I have encountered."
Beverly Hatcher, Daily Tribune

—

"The grilled yellowfin tuna demands attention. Topped with fig marmelade, foie gras and pinot
noir sauce and served over roasted garlic mashed potatoes and Swiss chard, it exemplifies the
restaurant's new direction."
—Jennifer Eyer, The Observer & Eccentric

tirott)- tfertuirt9 funekty Orewick.'

from 11a.m. to 2p.m.

aaj6

Monday thru Friday
11:00 a.m. - 4:00 p.m.

lizrz ep -
Monday thru Thursday

11:00 a.m. - 4:00 p.m.
Friday
4:00 p.m. - 11:00 a.m.
Saturday
5:00 p.m. - 11:00 p.m.
Sunday
4:00 p.m. - 9:00 p.m.

,CAa'd

Sar
Monday thru Friday
4:00 p.m. - 6:00 p.m.
Saturday
5:00 p.m. - 6:00 p.m.
Sunday
4:00 p.m. - 6:00•p.m.

ehaRteq's eRab

6/16
2000

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