to truly capture the flavor of his food ... like the fish he gets directly from fishmongers in Rhode Island, Massachusetts and Maine ... Also the "stress-free" chickens from Pennsylvania farms ... where the chicks roam freely ... The organic mush- rooms, which Tim uses exclusively, are hand-picked in Vancouver, Wash. Wherever possible, he prefers to use Michigan produce ... Organic produce is brought in from Yale, Mich. and regions of West Virginia or California. Tim is considered one of the fastest- rising culinary talents in the Midwest ... His approach to cooking has earned him the respect and recognition of a culinary world that usually reserves its accolades for more seasoned veterans ... Tim is only around 30 years old. His cuisine is an eclectic mixture of regional American, reflected in Tim's innovative specialties. While at Ambria, one of Chicago's premier restaurants, Tim was under the tutelage of Executive Chef Takashi Yagihashi, now kitchen head at Tribute in Farmington Hills ... This is where Tim learned the art of combining the techniques and flavors of multi-ethnic cuisine. Tim was executive sous chef when Tribute opened ... and again working under Takashi, he was able to observe the four-star master for nearly three years ... "Working with him enabled me to push myself and made me more aware of the importance of imagina- tion in cooking," says Tim. General Manager Penny Zwick is no stranger to the metro Detroit area ... She previously managed the Morton's of Chicago in Southfield ... Her 20 years of experience were welcomed at Forte, which she helped open in 1996. In many design circles, Forte is noted for its strikingly beautiful atmosphere ... with a curvy interior ... The new expansion arrangement, however, seems to focus more on angles and lines. • Most of the finished wood is natural cherry, and the lighting in both areas (new and old) is unique ... including a blue neon light inside the wine cellar. Forte is an upscale restaurant in every sense of the word ... serving sage- and cumin-roasted chicken with chestnut gnocchi; veal Wellington with wild mushrooms, spinach and polenta; cremini mushroom gnocchi; salad with baked chevre, roasted red peppers and sherry vinaigrette or a vanilla-poached Bosc pear with field greens, gingerbread croutons, hearts of palm and white balsamic dressing. Ask for pizza and Forte will show its • Nova Lox • Scrambled Eggs • Tomatoes, Onions, Cucumbers, Olives, Lemons and Capers • Cream Cheese • Sour Cream • Waffles ADULTS • • • • • • • • French Toast Buttermilk Pancakes Crisp Bacon Sausage Links Cheese Blintzes Potato Latkes Hash Brown Potatoes Bagels • • • • • • Hommus Sageki Taramosalata Scordalia Grape Leaves Seasonal Raw Veggies $24.95 • CHILDREN UNDER 10 $13,95- CHILDREN UNDER 3 FRE (Tax & gratuity not included) Diana, 13u66et 3 p.m. to 8 p.m. only • • • • • • Hommus Sageki Taramosalata Scordalia Grape Leaves Chicken Meat Balls • Peel & Eat Shrimp ADULTS $27,95 • • • • • • • • Tommy Tuna Cold Pasta Waldorf 3-Bean Hawaiian Raw Veggies & Dips CHILDREN UNDER 10 • • • • • Cheddar Muenster Swiss American Havarti with Dill • And More! • Baby Lamb Chops • Peel & Eat Shrimp • Chicken Stir Fry • Roast Turkey Breast • Barbecue Ribs • Lamb Souvlaki • Chicken Souvlaki • Roast Leg of Lamb • Veggie Pastitsio • Veggie Moussaka • Spinach Triangles $15,95- CHILDREN UNDER 3 FREE (Tax & gratuity not included) Doors Open at 10 a.m. Breakfast Items Available until 2 p.m. Only Regular Menu Also Available RESERVATIONS A 6199 ORCHARD LAKE ROAD (North of Maple) . WEST BLOOMFIELD (248) 737-8600 5/3 2002 85