Come k & We' we Great Service In A Rebid* Envfrowned Jessica Tama Welcomes You! Offering Brazilian Keratin Treatment Hair Straightening & Extensions Call for free consultation e r Vegan Way from page 42 44 Walk-his always welcome! All men's haircuts with Jessica are 410.00 r for first time clients 11 r- ---- a a r - FREE I I Hair Cut ;low Pry I with any Color Service over $40 • (Includes High or Low Lights) ▪ New Clients Only • Jessica Only I Expires 4/11/11 • Offer good at Salon I Matisse with coupon • Cannot be combined with other offers. I It I 1 1 I 1// OFF a I V/ OFF Hair Cut 6- ;low Pry 1 1 1 1 All Facial Waxing Regular price $40 1 1 New Clients Only • Jessica Only New Clients Only • Jessica Only Expires 4/11/11 • Offer good at Salon I Expires 4/11/11 • Offer good at Salon I I Matisse with coupon • Cannot be combined 1 Matisse with coupon • Cannot be combined 1 ll with other offers. if with other offers. a jr a a a a a .. a SE U It LON a i n Ask for Jessica in 248.669.1910 At Bloomfield Avenue Shoppes on Haggerty Rd. (Across From Meijer Gas Station) E . 2 grocery stores in the United States. A blend of healthy veggies and grains slow-cooked to have the texture and nutrition of premium lean meat, Gardein is featured in several recipes in The Conscious Cook (see recipe with this article). "Vegan is great for people keeping kosher because there's no meat or dairy:' he says. "If you think of a very pure parve plate, that's a vegan diet except there are no fish or eggs. It's really easy for those keeping kosher." Two new projects have to do with bringing vegan selections to more people. Working with Las Vegas entrepre- neur Steve Wynn, recently vegan, Ronnen is developing vegan menus for 22 Wynn restaurants. Working with Mike Roberts, former CEO of McDonald's, Ronnen is creating reci- pes for Lyfe Kitchen, an emerging chain of healthy, quick-serve restau- rants. Other pros offering VegFest demos and tastings include George Vutetakis, author and founding chef of Royal Oak's Inn Season Cafe; Steven Delidow, culinary wellness representative of Henry Ford West Bloomfield Hospital; and Celeste Ivey, proprietor of Patisserie Ci in Southfield. "Working with celebrities brings the issues of healthy eating into the spotlight, but I love cooking for everybody:' says Ronnen, who keeps his meals at home simple. "What's really important to me is working with everyday people, like the ones who will be at VegFest. I can identify with them and hopefully have a positive influence." a\ME [LN: half‘A', N DINNER SPECIALS VegFest runs 11 a.m.-5 p.m. Sunday, March 27, at the Suburban Collection Showplace, 46100 Grand River, Novi. $5-$10; free for children under 6 and VegMichigan members. (877) 778-3464; www.vegmichigan.org . 12.9 5 STARTING AT ► INCLUDES BREAD BASKET AND SOUP Glass from page 39 PARTY TRAYS AVAILABLE Receive Receive 10%Off Total Food Bill 10%Off Total Food Bill Dine-in only. Not valid with Specials. Not valid with any other offers. With coupon. Expires 04/30/11 Excludes Lamb Chops Dine-in only. Not valid with Specials. Not valid with any other offers. With coupon. Expires 04/30/11 Excludes Lamb Choi- PRIVATE FULL BAR DINING FULL SERVICE ROOM CATERING CHILDRENS MENU $4.95 4301 ORCHARD LAKE ROAD WEST BLOOMFIELD i CROSSWINDS PLAZA 248-538-6000 t rTHE GALLERY RESTAURANT)) Try our daily specials and all new 7oz. Mediterranean Chicken Burger. Sold for the first time at the Gallery. BREAKFAST • LUNCH • DINNER IL OPEN 7 DAYS: °MilL MON.- SAT. 7 a.m.- 9:30 p.m. SUN. 8 a.m.- 9 p.m. Bloomfield Plaza • 6638 Telegraph Road and Maple • 248-851-0313 ( - 44 March 24 • 2011 What words sum up "Too Hot To Handle"? Creative, diverse, surprising. Benedetto Glassworks features the talents of Marc VandenBerg and Joshua Wojick. VandenBerg is the lead glassblower at the Henry Ford Museum's glass studio. Wojick also works at the Henry Ford glass studio, and both men received scholarships to study at the Pilchuck Glass Studio in Washington and the Corning Museum of Glass in New York. Stearn is impressed by Wojick's unique ability to infuse his glass with delicate texture. "When you see that kind of detail:' she said, "you know you're seeing an expert." "I think that one of the reasons I have always been drawn to glass as a medium is the technical mastery that each piece demands;' Wojick said. "We work together in a team format, which means each person has to be fully involved in the process, anticipate each possible outcome and work cohesively as a group toward a single goal. While it is a very physically demanding medium, it is also one that challenges you mentally as well." Among the student works in "Too Hot To Handle," Stearn notes the innovation and beauty of a set of glass squares inside other glass squares, delicate perfume bottles and a wall hanging, which is certainly "not the kind of thing you would come to an exhibit and typically see." There are works of tomato red, lemon yellow and dazzling magenta. And to think it all starts with the same color: that of a shining moon. One of the most impressive features of this art is that it all begins with white glass. The artist shapes and molds and then adds color — usually in the form of a powder. Artists must work quickly to shape the glass, of course, which, when being formed, looks a bit like taffy, Stearn says. But it will take days to finish the piece in the oven. Initially the glass is placed in an oven at 1,000 degrees then the temperature is slowly decreased lest the glass suffer shock from being too quickly cooled. And then finally the piece is done, a one-of-a-kind work of art whose surface both reflects light and allows it in, revealing everything. I I Elizabeth Applebaum is a marketing specialist at the Jewish Community Center of Metropolitan Detroit.