Arts is dertainment
The Best Of Everything

ITALIA

Ccte1 r its Shoivrooin

The Boss Tit'

MotorCity Casino's Pit Stop Barbecue hits the jackpot.

*PAR

*OPEN BA
., 6-COURSE
ITALIAN DINNER
*CHAMPAGNE
TOAST
PIZZA at I adul t

*PARTY FAVORS
AINMENT

Thurs., Fr "Sat.
Dec. 12; 13, 14

I(ALIA

Celebrity Showr9 0111 0

12/6

410

2002

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80

7096 East Fourteen Mile R ad

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(586) 2 3200

buttered cut corn ... salads
he aroma is intoxi-
like ambrosia, fruit Jell-O,
cating ... filling the
Waldorf, pasta, etc. are
crisp air with a
accompaniments drawing
pleasant scent as
much double-tastes.
smoke oozes from the large
Reminiscent of Deep
stacks out back.
South dining are the fresh-
It is a sweet and smoky
baked cornbread and cheddar
smell that you get only from
cheese-jalapeno pepper bread.
grilling with burning wood.
DANNY
The style of barbecue
Not planks or chips usually
RASKIN
seems
to deliver a characteris-
used to create a deep rustic
Local Columnist tic pink smoke ring along the
flavor for the food ... but true
edges of Pit Stop's briskets
hickory ... As in the case of
and tender ribs.
MotorCity Casino on Grand River in
And speaking of briskets ... try the
Detroit, with the great Tennessee logs
barbecued beef brisket sandwich on a
trucked into the city with regularity.
baked Kaiser roll ... It's a delicious
The restaurant La Shish is gone ...
treat.
and in its place is the MotorCity
Deep-dish Georgia pecan pie and
Casino Pit Stop Barbecue ... featuring
warm apple-cinnamon cobbler are
among the best that can be offered in
among the desserts homemade at
the way of barbecued food.
MotorCity.
With Master Chef Michael Russell
MotorCity Casino's Pit Stop is open
at the Motor City dining helm ... the
daily 11 a.m.-1 a.m. ... with some-
finest is his only knowledge in enjoy-
able cuisine.
The barbeque "pits" at Motor
City ... they are three-massive-
looking Oyler oven-like "pits" ...
hold up to 1,800 pounds of
meat at a time ... on 18 rotating
shelves ... and weigh 6,000
pounds each.
The Tennessee hardwood logs
... self-basting action of the
rotating rack and secret special
seasonings used by Chef Russell's
chefs promote the sweet soft heat
that spells total enjoyment.
Flavors received from the
Oyler "pits" are hard to match
by other methods ... This tech-
nique is used on everything at
MotorCity from burnt ends to
baby back ribs to brisket, hicko-
ry smoked roasted half-chicken,
jumbo chicken wings, etc.
Each day a special of the like
quality as its other barbecue
selections is a feature at Pit Stop
Barbecue.
Items like barbecued beef short
ribs, smoked jumbo turkey legs
and barbecued shrimp.
Home style side dishes like
macaroni and cheddar cheese,
country prepared mashed pota-
toes, barbecued baked beans, old
fashioned potato salad, creamy
coleslaw, candied sweet potatoes, MotorCity's Master Chef Michael Russell

thing special that no other barbecue
restaurant ... of yesteryear or today ...
can even come close to boasting
about.
That's having an operation overseen
by a certified master chef ... someone
to whom taste and quality is never sec-
ond.
Master Chef Michael Russell's insis-
tence on slow fires, closed pits and
hickory wood use comes from much
knowledge ... It's a fact that great bar-
becuing should be about fusing the
perfect balance between the barbecued
item, spices, smoke and sauce ... No
one element should predominate ... all
must compliment each other in per-
fect harmony ... This goal Chef
Russell and his staff have attained.
MotorCity Pit Stop is a cafeteria-
style setup where folks take their food
to tables ... from a menu that is firmly
rooted in the traditions of southern
barbecue.
Having Executive Master Chef
Michael Russell at the overall helm is
an unbeatable advantage ... His won-
derful reputation is on every food item
... Little more can be asked for.
IF A POLL WAS taken today, there
would probably be little doubt that
Jeffrey Rosenberg has emerged as one
of the finest kosher caterers
in this region.
He definitely, would get
100 percent of the voting
from the upwards of 300
who attended a recent wed-
ding at the Adat Shalom
Synagogue where Jeffrey
rules the kitchen roost.
Following in the
Rosenberg kosher catering
tradition (Grandmother
Sylvia Rosenberg, father and
mother Al and Sarah
Rosenberg) ... Jeffrey's fine
ideas in kosher cooking are
the modern ways of doing
things ... and they have
become very highly accept-
ed.
At the affair of mention
... prior to the ceremony
and reception, five sumptu-
ous hors d'oeuvres stations
were set up in the outer
foyer for people to gorge ...
Asian, Middle Eastern, lox
and steak and parve cheese-
cake (Mexican, seafood with
faux crab meat, etc.) ... Also
passed hors d'oeuvres.
Following the very well
organized wedding service,
guests entered the social hall
and passed an unbelievable