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Where We Eat!
Vintage wine, great burgers
O
Nectars Wine Bar
4135 Orchard Lake Road
Orchard Lake
(248) 851-7777
Open: 5 p.m.-midnight Monday-Tuesday, 5 p.m-
' 2 a.m. Wednesday-Saturday; food served until
10:30.
Cuisine Type: Upscale bar food
Highlights: Nectar burger, wine selection
Vegetarian Choices: Cheese platter, crostini and
bruschetta appetizers
Atmosphere: Intimate, cosmopolitan wine bar,
can be smoky
Service: Laid back and clubby
V! Price Range: Appetizers, $6-$16; entree, $10-
$20; wine by the glass, $8.754 15
10 great and guilt-free side dishes
for the festive meal.
ANNABEL COHEN
Special to the Jewish News
C
hef Julia Child once remarked that most
American restaurants serve three times the
amount of food one should eat at a meal.
The result is that since we eat so many meals away
from home, when we actually cook at home, we feel
that these home portions should be big — in fact, just
as large as what we're served at restaurants.
What's more, restaurants have more fat in their dish-
es than we would ever add at home. Why? Because they
don't care how fat we are; they care about how good the
food tastes.
It's no secret what all this extra food — and extra fat
— is doing to our collective waistlines.
This Thanksgiving, let's step back on portion size
and fat content to give thanks to our own bodies.
White meat turkey (without the skin) is lean, lean, lean.
Ever wonder why gravy is hard the day after
Thanksgiving and must be thinned before eating it?
Fat. Use this dieter's trick to limit the amount of fatten-
ing gravy you consume: Serve the gravy in a small side
dish for dipping instead of ladling on over your pota-
toes and turkey.
When it comes to side dishes, fat is often hidden
throughout many of the traditional foods we make or
buy. I know some people who actually add cream
cheese to mashed potatoes. Yummy, but deadly.
Give thanks there are recipes like these to the rescue.
Serve any combination of the following side dishes and
you'll have an even leaner holiday meal. The recipes are
very low in fat and don't contain any of that evil white
flour, white rice or white anything (though we do use
some Yukon Gold potatoes in one recipe).
Though most of the recipes are for about eight peo-
ple, that's assuming you're serving only one side dish.
Because this holiday is about abundance, if offering
more than just a side dish or two, each recipe will serve
more.
Thank goodness you won't have to undo that top
button after eating this year's Thanksgiving meal!
FAT-FREE ORANGE YAMS IN ORANGE CUPS
Not as much work as it seems, this is just another inter-
esting way to serve yams. And the orange cups look
stunning served next to the sliced turkey.
4 thick-skinned, navel oranges, cut in half
4 pounds yams, peeled and cut into 1-inch slices
2 T. extra-virgin olive oil
Kosher salt, to taste
Pepper, to taste
Cut a small slice from the bottom of the oranges so
that they can sit flat on a plate.
Over a small bowl, cut around the inside rim of the
orange to release the orange from the rind. The bowl
will catch the juices. Use a spoon to scoop out the
remaining flesh. You don't need to remove all the
orange.
Set the oranges aside or place in a glass or plastic
container and cover well with plastic wrap for up to
one day ahead.
Bring a pot of cold water to a boil over high heat.
Add the yams and cook until tender, about 20 minutes.
Nectars trine Bar offers 40 wines by the glass.
Who Eats There: A stylish crowd of 30- to 50-
something adults
Reservations: None
Liquor: Up to 40 wines by the glass, hundreds by
the bottle plus full bar
Nectars Wine Bar is an unexpected, sophisticat-
ed little gem nestled in a strip mall on Orchard
Lake at Pontiac Trail. Though popular in big
cities and Europe, we haven't seen this sort of
place locally. Seems like Nectars has been a secret
among its small crowd of upscale patrons.
The long bar has a warm, cherry wood finish,
and there are only four high top and four round
tables. Behind the bar, the shelves are lined with
hundreds of wine bottles that make use of the
small space to create a larger, very hip-looking
backdrop.
Mike and John Karcho own both the bar and
Vintage Wine Shoppe next door. The businesses
share the same dividing wall with the wine bottles
•
NECTARS on page 95
THANKSGIVING on page 92
11/15
2002
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