Arts &
ainment
THE BE
RYTHING
L
Chef Recipe
Tons of training and experience accompany Rich Davis to Tribute.
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OTPOURRI ... There's no denying
that the loss of Executive Chef Don
Yamauchi to MGM Grand Detroit
might have been felt ... but fine dining
Tribute Restaurant, 12 Mile, west of Orchard
Lake Road, Farmington Hills, hasn't skipped
a beat in lucking out hiring of his replace-
ment.
New Executive Chef Richard Davis brings
quite a fine, prestigious, educational and
experience background with him ... Plus
attending the culinary arts programs at
Schoolcraft and Oakland Community col-
leges, Rich trained under Chef Milos Cihelka
and Master Pastry Chef Joe Decker — there
are few better — along with world-class
chefs in Chicago and France.
In Chicago, Rich was chef de cuisine at the
classic and highly touted Les Escargot, well-
noted for its French cuisine ... In Digne les
Baines, France, he worked at Restaurant Le
Pres d' Eugenie with Michel Girard, known
worldwide as the father of spa cooking, using
methods like poaching, a lot of olive oil and
reductions instead of heavy cream sauces ...
And at Restaurant Moulin du Mougins with
Roger Berget and Retaurant Georges Blanc
in Bonnards, both excellent 5-star gourmet
French dining establishments.
Rich also loves pastry-making and
apprenticed under Decker at the former
Golden Mushroom in Southfield ... But his
bigger love is for the elegant cuisines like
those he produced as sous chef at the Golden
Mushroom, under Executive Chef Milos, and
at the elegant restaurants in Chicago and
France.
Rich's rack of lamb is straight out of the
Golden Mushroom, roasted with parsley,
garlic and red wine ... his smoked salmon
is Chef Milos' recipe and prob-
ably can attribute its being more
outstanding than many others to
the amount of time the salmon
is cured and smoked ... In fact,
Rich's overall style seems to reflect
much of the Golden Mushroom in
its very prestigious heyday under
owner Reid Ashton ... Including
the classic game and meat dishes
he executes with luscious roasted
sauces.
Chef Richard is a local native, attend-
ing Plymouth-Canton High ... After Les
Escargot, he went to nationally acclaimed
Tapawingo in Ellsworth, Mich., as executive
chef for eight years ... Then came his being
lured to the fine Latitude in Bay Harbor ...
and now, luckily for the Wisne clan, to top
dog Tribute ... All in all, give huge credit
to master Chef Milos Cihelka ... His train-
ing of what it is likely to be a master chef
is something Rich says he will never forget
... He often returns to the fundamentals of
cooking that Milos showed, remarking that it
is these basics that help showcase his classic
cuisine and overall vision of tried and true
good food.
FALL MENU BY Volare Ristorante on
Pontiac Trail, Wixom, reflects owner/chef
Dino Grossi's passion for new items dif-
ficult to find elsewhere, like his braised
veal cheeks ... A choice selection, the 14-
ounce American Kobe N.Y. strip is carried
by few places because, unlike at Volare, in
most cases any kind of Kobe, Japanese or
American, can be disappointing if not pre-
pared correctly.
AMONG THE BIGGEST bargains in
town? ... No doubt about it, and 420 people
FREE
broke all records to attend this
year's Lights, Camera, Auction
event by Variety, the Children's
Charity, at Emagine Theater
in Novi ... All-you-can-eat
strolling dinner from 20 res-
taurants that donated their
time, services and goodies
for Variety's wonderful Bikes
for Kids program enjoyed
by needy and special-needs
youngsters ... Free popcorn,
free candy, free wine, free soft beverages, free
choice of four movies, not to mention the
conviviality ... Only things folks had to shell
out any green for were the cash liquor bar
and silent auction with some terrific buys
... The sneak showing of Kalamazoo shot
in his hometown with Kalamazoo signs and
familiar sights is loved by New York Yankees
shortstop Derek Jeter.
Restaurant fun name Franks Anatra had
Chicago-style hotties, all beef topped with
pickles ... Parties With Class had people
lined up for Howard Waxer's usual Bananas
Foster ... only thing missing from Townsend
Hotel's Rugby Grill in Birmingham was its
flaming dishes ... Buddy's Pizza fooled all
with no pizza but a yummy Caesar salad
prepared by long-time soup genius LaVerne
Hatchett, etc. ... The 420 attendance was
more than 100 over last year's shindig, and
with so many finding out what a buy this is
at $50 a person, those who plan next year's
Lights, Camera, Auction may have to stretch
some walls.
GENERAL MANAGER at Forte, S.
Woodward, Birmingham, Dave Duey,
formerly of the closed Fox and Hounds,
Bloomfield Hills, isn't a stranger to all his
current employees ... With him are Dave's
former Fox and Hounds staffers Michele
Heeder, Fred Dip, Bobby Schrandt, Amy Ray
and Nikki Medaugh.
GOOD SERVER Dept. ... Betty Gareke at
Farmington Coney Island (Leo's), Orchard
Lake Road, Farmington Hills, an amiable
and efficient waitress with Leo's almost 25
years, as it celebrates its silver anniversary in
November.
I REMEMBER Dept. ... "My mother and
father, Minnie and Morris Baron, owned
Baron's in South Haven where she continu-
ally made matzah meal pancakes for Martha
Raye and composer David Rose, who stayed
in nearby Sleepy Hollow but ate all their
meals at Baron's, even though they never
performed in South Haven. South Haven
today is a marina with condominiums. No
more a wonderful Jewish resort that brings
back so many great memories." ... Shirley
Baron.
YEARS BACK, gents used to dream of her
holding their hands ... Today, it has come
true for many ... Russi Arden, Michigan's
first Jewish cotton-tailed bunny at the
Playboy Club on Jefferson in Detroit, is mani-
curist at Anna's Barbers (the sign only says
"Barbers',') in Simsbury Plaza, Farmington
Road and 14 Mile, West Bloomfield.
CONGRATS ... To Eric Schiffer on his
birthday ... To Mona Schey on her birthday
... To Tony and Marianna Abels on their
fourth anniversary ... To Dave and Fayga
Dombey on their 59th anniversary. II
Danny's e-mail address is
dannyraskin@sbcglobaLnet.
, BLOOM:
thFA
AMOTUS P
OOdTATN
O LATKES
Thru December 13th
Bloom's Complete Catering in your Home, Hall or Clubhouse
248.855.9463
www.VineyardDeli.com
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November 22 • 2007
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