The Best Of Everything

five top pizza places, will be
Saturday, March 27, 5 p.m. and
Sunday, March 28, 4 p.m.
GET WELL WISHES ... To Molly
Yagoda, living in Las Vegas with hus-
band, Herman ... former owners of
McVee's restaurant.
FARMINGTON HILLS powers
are thrilled at the new look and con-
among the few dining spots in this
cept to be undergone by Vineyards
region that hardly ever seem to devi-
on Northwestern Highway ... It will
ate from their daily consistency ...
be a striking complement to the city,
Always good from food to service to
they say ... and the new image a great
ambience to reasonable prices.
This fine dining eatery never ceases addition.
Name change will be to Vineyards
to amaze ... Regular consistency of
Marketplace this year ... with all-
goodness is not the easiest thing to
encompassing interior services avail-
maintain in the restaurant game ...
able.
Problems almost always rear their
Vineyards, by the way, now also
ugly head ... Not to say that
has Maggie's choColate-covered straw-
Rochester Chop House doesn't have
berries for Passover.
its tribulations ... Wouldn't be nor-
MAIL DEPT. ... From former
mal if it didn't ... But very obviously
Detroiter
Frankie Paul Potestio, living
Bill Kruse, Vince Clark and their
in
Naples,
Fla., with wife, Rose ... "I
staff must know how to handle them
ran into one of my buddies, Udo Salk
without miss-
and his wife, Gertrude. He's a mem-
ing a step in
the satisfactory ber of the Southfield Rotary Club of
presentation of which I was president.
"I was surprised as I walked in to
their opera-
play
my accordion as usual on Friday-
tion.
evenings in the Chablis Restaurant in
While there
the Registry Resort of Naples, to find
again recently,
them waiting to hear me entertain.
relaxing amid
"With them was another couple.
the white
They
asked if I recalled who they
tablecloth with
were.
They told me I played their
white butcher .
wedding with my orchestra 35 years
block paper
ago and also both of their sons' bar
overlay and
mitzvahs. Their names are Bill and
crayons for
Audrey
Fine, Temple Israel members
doodling,
and
residents
of West Bloomfield."
white linen
KORN KORNER ... A man
napkins, com-
fortable and relaxing atmosphere, etc. arrives at the breakfast room in the
hotel at which he is staying and calls
... result was another enjoyable visit.
over the headwaiter.
I had a chargrilled Salmon
"I believe that this- morning, I
Lawrence that was served with a
would
like two boiled eggs, one of
sauce seldom seen in these parts of
the country ... large chunks of Maine them so undercooked it's runny, and
the other so overcooked it's tough
lobster, gulf shrimp, asparagus, diced
and hard to eat. Also, grilled bacon
tomatoes and saffron cream.
that has been left out so it's a bit
And here is a restaurant that does-
cold, burnt toast that crumbles away
n't just serve key lime pie ... but
as soon as you touch it with a knife,
makes it with a lot of authenticity ...
butter straight from the deep freeze
Such as 10 gallon jugs of pure lime
so that it's impossible to spread, and
juice brought in regularly from Key
a pot of very weak, lukewarm cof-
West, Fla.
fee.
One of the desserts Rochester
That's a complicated order sir,"
Chop House puts together is so huge
that people can have it one-half order said the bewildered waiter. "It might
be quite difficult."
or whole order ... A mammoth
The guest replied, "Oh? I don't
creampuff with whipped cream,
understand. That's what I got here
Sanders fudge sauce and chunks of
yesterday!" ❑
Mackinaw Island fudge in the ice
cream.
Danny Raskin's e-mail address is
SEGMENTS OF THE TV Food
Network's Best Of series with .Buddy's
dannyraskin@sbcglobal.net
Pizza, chosen as one of the nation's

Paris In Ann Arbor

Chef-owner's Cordon Bleu training shines at Eve restaurant.

creme fraiche, cod poached
hy, you may ask,
in cream, pan-fried trout
go to a restau-
topped with a sunny-side-
rant in Ann
up
egg, etc.
Arbor when
These
hours will change
there are so many other good
in
early
spring
when the
ones around?
nearby
Ann
Arbor
Farmer's
Chances are that this might
market
opens
...
New
be a question by someone
spring menus will also be
who has never enjoyed the
DANNY
unveiled.
expertise of a Cordon Bleu
. RASKIN
White linen tablecloth
culinary school of Paris grad- Senior Columnist
seating at Eve is only for
uate.
about 75 ... small but gra-
Not many times, if ever, in
ciously
appointed
with a romantic
a lifetime does one get the opportu-
feeling.
nity to dine on cuisine prepared by a
Her culinary techniques are evi-
chef who earned his or her sheepskin
denced
in a dish
from the legendary Le Cordon Bleu
like
the
grilled flank
Academy in Paris.
steak
salad
which is
Eve restaurant in Ann Arbor's
marinated
and
thin-
Kerrytown Market & Shops, Fifth
ly
sliced
over
baby
and Kingsley, is owned by its chef, Le
arugula, tossed with
Cordon Bleu grad Eve Aronoff,
whose distinctive style of food prepa- triple blue cheese
ration has become quite well noted. • and accompanied
by a fricassee of
This is her first venture into a
wild
mushrooms
dream of having her own restaurant
and
balsamic-mac-
... a five-year culmination of that
erated cipolline
vision ... Some place of her own
onions ...
where Eve could ply her skills as she
Macadamia-encrust-
wished and was trained.
ed salmon served
"I believe in the philosophy of
with
coconut rice
French cooking," she says. "To me that
and
citrus-sour
means making almost everything from
cream and
scratch, following the seasons and
Moroccan chicken in phyllo, slow
savoring and caring about the food."
cooked chicken wrapped in phyllo
With this, Eve also imbues her own
style to much satisfaction ... "We real- and served with candied limes and
toasted almonds.
ly enjoy cooking for people and get-
Moroccan chicken, by the way, was
ting excited about the food. We don't
the
dish she made for graduation
mind special requests at all."
from Le Cordon Bleu.
She is the daughter of retired
Eve's servings of duck are exquisite
Michigan State University professors
...
like the breast brushed with fig
Drs. Joel and Marilyn Aronoff Eve
conserve
and stuffed with smoked
attended Brandeis University and
duck,
duxelles
of cultivated mush-
began cooking while there ... contin-
rooms
and
dried
figs.
uing on in restaurants from line cook
Her
love
for
food
shows in Eve's
to sous chef de cuisine to executive
styling
...
She
follows
a prestigious
chef in Boston, Ann Arbor and Paris.
line
'of
culinary
goodness
... but is
Presently, Eve restaurant is open
possessed,
too,
with
an
innovative
for dinner Tuesday through
sense that brings out Eve's fine culi-
Thursday, 5:30-1.0; Friday and
nary talents.
Saturday, 5-11; Sunday, 5-9 ... No
Eve restaurant in Ann Arbor is a
lunch, but brunch on Saturday and
polished
jewel.
Sunday 11,2 that includes lox and
NOT
TOO
DIFFICULT to know
eggs, cured hot- and cold- smoked
why
Rochester
Chop House on Main
salmon, bagels, black bread and
Street
in
Downtown
Rochester, was
farmer's cheese (for two), potato
rated
as
one
of
America's
best restau-
latkes with hot smoked salmon and
rants by Gourmet magazine ... It is

W

3/26
2004

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