100%

Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options

Share

Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

March 07, 2003 - Image 105

Resource type:
Text
Publication:
The Detroit Jewish News, 2003-03-07

Disclaimer: Computer generated plain text may have errors. Read more about this.

JN

food

Where
We Eat!

ILLANA GREENBERG
Food Contributor

Vegetarian

Inn Season Cafe
Royal Oak
500 East Fourth Street (east of Main)
(248) 547-7916

Ann Arbor
211 East Washington (east-of Main)
(734) 302-7701

Penne with lemon peas and olives

Hours
Lunch: Tuesday-Saturday; 11:30 a.m.-4:30 p.m.
Dinner: Tuesday-Thursday, 4:30-9 p.m.
Friday-Saturday, 4:30-9:30 p.m.
Brunch: Sunday, 11 a.m.-3 p.m
Cuisine type: Vegetarian, including many vegan, non-dairy and
wheat-free choices with an ethnic flair. The Ann Arbor location
also serves fish.
Highlights: Salads, stir fry, burritos, Beggar's Feast special, pizza
(dinner only).
Atmosphere: EclectiC Victorian with a calming eastern influence.
Liquor: Organic beer and wine at Ann Arbor location.
Service: Laid-back, but very knowledgeable about the food.
Price range: The menu is a la carte; with entrees $8-14, soups and
salads from $3.
Who eats there: Not just the earthy crunchy. Loyal customers and
newcomers looking for fresh healthy food along with a few drag-
alongs (like my son).
Reservations: Parties of six or more.

WHERE WE EAT! on page 88

ANNABEL COHEN
Special to the Jewish News

T

hough winter is still teasing us in March, there's a sense of seasonal
optimism in the air. It's lighter longer, and so's our collective
mood. And live want to eat light. It's instinctive. We veer away
from stews and other hearty fare.
Just as we transition our wardrobe to protect us less from the environ-
ment, we transition our diet as well.
Though we still don't have any local fresh produce (we have to wait until
May for that), we have the world at our fingertips.
That's why we offer the following recipes for grilled tuna, veal scallopine,
pasta with peas, a warmly dressed.salad of spinach and walnuts and a lighter,
yet creamy potato gratin. Each dish has vegetables and bright flavors.
They're transitional in other ways as well. Substitute other fresh ingredi-
ents as they become available. For the tuna, add fresh asparagus to the sauce.
For the veal, add fresh morels. For the pasta or salad, add lots of fresh veg-
gies. Top off the meal with fresh berries or cool sorbet.
Take another look at the recipes below. You may notice the preparation
instructions are quite short. These recipes are easy. There are few steps

SIGNS OF SPRING on page 86

The Inn Season salad

3/ 7
2003

85

Back to Top

© 2020 Regents of the University of Michigan