College and Oakland Community
College.
At Schoolcraft, Keith tutored under
Terry Shuster, now executive chef at
Fox & Hounds ... Terry was head
chef at Treats in West Bloomfield,
with Keith working under him there
also in 1986.
When the Van Dyke Place closed in
1999, Keith, who had been head of
its kitchen, was asked to help out at
the Whitney ... owned by John
McCarthy, Ron Fox and Richard
Kuhn ... John and Ron also owned
the former Van Dyke Place ... He
came to do daytime chef chores at the
Whitney ... and after nine months
became executive chef, replacing Paul
Grosz ... who left to open his own
Cuisine restaurant.
At the Whitney, Keith enjoys mak-
ing anything related to food ... with
fish his favorite ... His Chilean Sea
bass is a standout ... And people love
Keith's matzah cracker and peanut
encrusted whitefish ... crumbled up
together with pecans.
His whitefish, broiled, baked,
sauteed, etc., is Keith's best fish seller.
The salmon coated with parsley,
shaved lemon and orange rinds, olive
oil and garlic, is also a much-ordered
dish.
Among the most requested items
on the Whitney menu is a
chateaubriand for one, 10 or 14
ounces ... tender, delicious sliced beef
that has few matches.
Try Keith's roasted duck steak with
herb spaetzle, apple horseradish relish
and baby beets ... It's a much-desired
winner ... along with an unusual item
like seared sea scallops served around
a saffron, wild mushroom and aspara-
gus risotto.
Keith looks at his cooking with a
sharp eye on the health angles ... He
tries to stay away from fat as much as
possible, using vegetable oil instead,
with high gratifying results.
This is true on both the gourmet-
style and traditional Jewish dishes ...
like Reuben-style blintzes of corned
beef (sauerkraut, Swiss cheese,
wrapped in a blintz-type pancake and
served over braised cabbage with
Russian dressing) ... shmaltz herring
croquettes (herring with wine sauce
ground with onions, eggs, salt and
pepper, parsley and dill, vegetable oil,
bread crumbs and matzah meal) ...
etc.
The rugelach and mandelbrot Keith
bakes are from recipes of his grand-
mother, Hannah Gellerman, who
handed down her instructions to
daughters Beverly Supian and

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Our Beautiful Banquet Ro
oms
accommodatin
g up to 250
persons are available for
all occasions
•weddings
• likthdays

TOM ALTENBURG & DEBBIE G.
THURSDAY,
NOW APPEARING
FRIDAY & SATURDAY EVENINGS
DANCING
FOR DINING &
FROIVI 7 parn.

COMPLETE
CARRY-OUT SERVICE

SHIVA DINNERS

Open Seven Days
for Lunch and dinner

Enjoy Michigan's Finest
LAMB CHOPS
and the Award-winning
TOMMY SALAD

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KING CRAB LEGS &
LOBSTER TAILS
SERVED DAILY

6199 orchard Lace RA. (North/ of Maple) (248) 737-8600

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