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Gourmet Jewish

The Whitney's executive chef brings out Jewish delicacies on request.

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t ranks among the nation's finest
world-class restaurants, featuring
upscale dining with flare.
So when a restaurant has achieved
such high significance, the question may
be asked, why burden the executive chef
with learning culinary skills of yet
another cooking style?
It would be most difficult to prepare
traditional Jewish dishes, available at -
the Whitney on Woodward and Canfield
in Detroit, if the executive chef weren't
Jewish and hadn't been brought up with
his heritage.
Whitney executive chef Keith Supian
attended Beth Achim Hebrew School,
was bar mitzvah at Congregation Beth
Achim and graduated Southfield-
Lathrup High ... Give him 24 hours
notice so he can have the proper ingre-
dients on hand at the restaurant, and
Keith will release enormous culinary
talents with a wonderful dining experi-
ence drawn from his Jewish birthright.
Whitney owners John McCarthy and
Ron Fox are among the many who love
Keith's chicken soup, and often ask him
to make this delicacy with matzah balls
stuffed with ground chicken mousse ...
Requests from both Jews and non-Jews
come far Keith's chatzilim (eggplant
caviar), vegetarian chopped liver,
Reuben-style blintzes (with corned
beef), shmaltz herring croquettes .(her- .
ring with wine sauce), gefilte fish, kasha
meatloaf, potato latkes, kugel, potato
knishes, glazed beef brisket over kasha
varnishkes, etc.
•He is the son of Beverly and the late
Bernard Supian ... and Keith's rugelach
and mandelbrot are from recipes his
grandmother, Hannah Gellerman,.hand-
ed down to her daughters, Beverly
.
Supian and Roberta Brown.
The Whitney opened Dec. 12, 1986,

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dripping with elegance of the
like the roasted duck with
luxurious surroundings that
apple horseradish that brings
made up the mansion of lum-
continuous raves for its ten-
ber baron David Whitney ...
derness- and juicy consistency,
Six dining rooms on the first
and a roasted chicken breast
floor, four private rooms on
with natural juices ... Keith's
the second floor, plus a great
seafood dishes are also noted
hall ... A third floor with a
for their mark of excellence ...
main bar area features the
broiled whitefish with sautéed
wonderful music on Saturday
shrimp, soy-seared salmon
Danny Raskin
nights of long-time Detroit
with steamed mussels, sautéed
Senior Columnist
favorites Alma Smith, vocal-
swordfish with a smoked
izing and at the piano, and
salmon mascarpone risotto,
Will Austin on bass ... Great listening
etc.
while enjoying before- and after-theater
Dining at the Whitney is an adventur-
appetizers, cocktails and even dinner ...
ous experience of true grace that
Seating is 200 on the first - floor, and
remains a cherished memory.
about 100 each on the second and third
And a chef like Keith Supian makes it
floors ... The home's original elevator
an even more joyful culinary adventure.
shaft, built with the house years ago, is
WITH RESEARCH showing more
still there ... Where now an electric-run
and more folks going to venues that
elevator goes from the first to third floor have them staying out later, Giorgio's
... then it was a hydraulic-operated lift.
Gourmet Diner in West Bloomfield's
It is not unusual for people to also
Sugar Tree joins the few with an open
visit the Whitney to see its magnificent
door "after hours" on weekends ...
beauty, enjoy the elegance of linen and
Thursday, Friday and Saturday until 3
crystal, and have just a great burger on • a.m.
an onion roll at lunch or a salad or bowl
THE FORMER SITE of Too Chez in
of soup.
Novi will be reopened again ... It'll be
The separate dessert menu, which has called Seven Seasons and still owned by
made the Whitney a favorite place to go
the fine Epoch Restatirant Group.
after theater, is from its own on-the-
GOOD BUY DEPT.... The standing
premises bake shop ... apple strudel with rib of beef au jus at Carl's Chop House,
raisins and walnuts, served with cinna-
Grand River, off the John C. Lodge
mon ice Cream and caramel sauce, flour- Expressway, Detroit, with relish tray
less chocolate cake, etc.
(marinated herring, cottage cheese,
It is open seven days: lunch,
marinated vegetables, marinated pickle
Wednesday-Friday, 11-2; dinner,
slices, jalapenos), soup, salad, baked,
Tuesday, 6-9; Wednesday-Thursday, 5-9;
French-fried or hash brown potatoes
Friday and Saturday, 5-10; and Sunday,
and bread basket, $24.50.
brunch 11-2, dinner 5-8.
MAIL DEPT. ... "Stan Snitz's great
Of course, Jewish cuisine isn't the only nephews, Nathan, 13, Sammy, 9, and
good thing to eat that Keith prepares at
Johan, 7, love Stan's Deli [Woodward,
the Whitney ... His culinary talents are
south of 14 Mile in Royal Oak], so much
among Detroit's finest, with big favorites that they call their dad, Ron Stern, regu-

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52

February 16 • 2006

Farmington Hills

JN

by Style Magazine
2004 & 2005

CLASSIC CUISINE

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(if ( h. thoilux MINN

Danny's e-mail address is
dannyraskin@sbcglobal. net.

Voted

Weddings • Bar/Bat Mitzvahs • Showers • Banquets
Reunions • Anniversaries • Birthdays • Etc.

PHILIP TEWEL, Food & Beverage Director I

larly to pick up corned beef on his way
home from work." ... Cheryl Stern.
GET WELL WISHES ... To Steve Glick
and Aaron Katz, following their recent
surgeries.
PIEDMONTESE BEEF, the only meat
sold in the burger sandwiches and
plates at Angelo's Greek Restaurant,
Orchard Lake Road, West Bloomfield's
Sugar Tree, is the same low-fat meat
endorsed by the American Heart
Association ... All-natural, without
steroids or antibiotics, and extremely
tender with a fine, juicy taste ...
According to research by Industrial
Laboratories in Denver, a 3.5-ounce
serving has 104 calories compared to
287 for regular beef and 119 for skinless
chicken.
GOOD SERVER DEPT. ... Owners Ray
and Mike Abrams have a fine one in
Merrie Daniel at their McVee's on
Telegraph between Nine and 10 Mile,
Southfield ... Very personable, smiling
and efficient.
READER MINI CRITIQUE ... "My
friend Jon Jacoby and I enjoyed a lovely
and delicious dinner at the Bonefish
Grill, M-59, between Schoenhe'rr and
Hayes, Sterling Heights, before going to
see comedienne Paula Poundstone at
Macomb Center. Jon and I shared the
spicy and tasty Bang Bang'Shrimp appe-
tizer and thoroughly enjoyed our
entrees. My salmon with lemon butter
sauce, and his tilapia encrusted with
bread crumbs in an artichoke and
lemon butter sauce, were excellent. We •
dined in comfort and were out in 20
minutes." ... Melissa Seligman, Royal
Oak. ❑

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