Far left, top row: A large cat perfumerie
keeps watch over the dining room table.
Middle, top row: A large silver epergne,
purchased 25 years ago in London, is
filled with roses on top and sugar cookies
and biscotti on it's lower tier. A punch
bowl filled with ice is perfect for chilling
sparkling cider.
,
'V
Ih
•
Chunky chicken salad with
walnuts and grapes, asparagus
vinaigrette, mini pecan rolls
and orange scones are includ-
ed in the brunch menu.
Marla Lewis and
Josh Papo -
At.
■ ta
• „
i•
.
•
t•
fumerie" — a multilevel perfume
display the Chernoffs purchased one
year at a Bergdorf sale.
The menu included individual
egg souffles, Scottish smoked
salmon with capers, chunky chicken
salad with walnuts and grapes,
asparagus, angel hair kugel with
fresh strawberries, fresh fruits, mini-
pecan rolls and orange scones.
Last year Bessie was honored at
her 100th birthday fete at Tribute
restaurant in Farmington Hills. "We
produced a movie for her," said
Louis. "It was divided into chapters
one, two and three. We ended the
film with `... to be continued.' This
year's party was the continuation of
last year's. Next year we'll mark her
birthday with yet another party."
"After all," added Betty, "each
year is a milestone, right?"
RECIPES:
Individual Egg Souffles
12 slices very soft white or
whole wheat bread (if crusts are thick, remove
them first)
4Tbsp. butter or margarine
2 cups chopped onions
12 ounces mushrooms,
sliced
*1;
2 red bell peppers, chopped
1 10-ounce package frozen chopped spinach
6 cups shredded cheese (any type or combina-
tion - Muenster, Brie, Cheddar, Havarti, Colby,
Swiss are all good choices)
12 eggs
4 cups (1 quart) milk or half-and-half
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. ground cayenne pepper
1/2 tsp. ground nutmeg
Recipes on page 12
JN PLATINUM • SEPTENIBER 200-I • 11