Italian Dishes
6- Pastas
Fresh Seafood
Fresh-Cut Steak
Salad Flat Pizza
and more!
e-
Open 7 days a week for lunch and dinner, Sat. and Sun, dinner only.
$20 OFF
$10 OFF
Minimum purchase $60.00
Minimum purchase $30.00
1 coupon per table
Excludes holidays
With coupon exp 9/30/11
1 coupon per table
Excludes holidays
With coupon exp 9/30/11
4 Dinner Entrees
2 Dinner Entrees
Bottle
u sday
5600 Crooks Rd. (North of Long Lake Rd.) Troy, MI • 248-813-0700
wwwiloccino.com Outdoor Patio Dining
1;044r
Banquets
Weddings
Bar/Bat Mitzvahs
Showers
Reunions Anniversaries
Birthdays
WE CATER AT MOST SYNAGOGUES,
TEMPLES, HOTELS AND THE HALLS OF YOUR
C ICE
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• JEWEL
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CLASSIC CUISINE
Approved by Council
of Orthodox Rabbis
KOSHER
CATERERS
PHILIP TEE, Food ET Beverage Director
148-6614050
farmingtoo Bills
Mit irj Lai*.
AZZA. CCELLEZBIZA.
WED BY PARTNERSES WITH SOME OF DETROITS GREATEST =nom
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buil INTRODUCES THE NEW MOTOR CITY PIZZA COLLECflON I
ORDER MT OF MESE WAS A PORITON OF 111 SALE VAL GO MR DeStiATIMIIMOR
$2 OffAny Party Tray
Offer not valid with any other coupon/discount.
One coupon per person, per table
JN
Expires 8/31/11
Try our NEW Gourmet
Toppings on any pizza I
$3 Of Any 8-Square bra
Offer not valid with any other coupon/discount.
One coupon per person, per table
JN
Expires 8/31/11
■ ■ ■ ■
NM
* *
Detroit • Warren • Livonia • Dearborn • Pointe Plaza • Auburn Hills • Royal Oak • Bloomfield Hills
"Rub BBQ Pub does ribs right, and sides shine too"
Molly Abraham ,May 19th, 2011
NM BE NNW nw,
EAT avr.
• Brisket, pulled chicken
and pulled pork. Ribs
cooked low & slow
total food bill
Good anytime Expires 8/15/11
42
July 21 • 2011
• Happy Hour 3-7 daily
• Directly across from
Comerica Park
• 30 Beers on
• Patio dining coming soon!
tap/100 bottle beers
• Private VIP Banquet
Rooms seating for up to
120 people/off-site
catering
18 W. Adams Street Detroit MI
313-964-0782
www.rubbbqdetroit.com
aN
ithout question, the fin-
est aromas and flavors
of summer come from
the grills that populate our nation's
backyards. With Mother Nature as the
perfect party planner, a hot fire and
food sizzling on the grill keep us out-
doors and give the kitchen equipment
a vacation.
Grilling is cook's food PDQ (pretty
darn quick) — fast and furious (unlike
barbecue, which requires slow even
heat). Super heat means speedy sear-
ing so that juicy juices stay put within
meats, vegetables . . . everything.
Squeeze out every precious drop
of summer living. Fire up the grill,
pick up a pair of tongs and invite the
masses ... or just a few of your best
pals. You're prepared with these easy,
yet highly flavorful, recipes.
Start off your dinner with some-
thing icy — a slushy cocktail sounds
about right.
Next, offer a grilled salad with sum-
mer's best tomatoes and slightly melted
fresh mozzarella (with grilled porta-
bella mushrooms, no less). Serve with
grilled garlic bread — Italian style.
Then serve a fish kebab and splash
it with a quick and cool topping. The
side dish to this meal should be very
simple: white or brown rice or but-
tered noodles.
Dessert? Again, easy: simple fresh
fruit or a bit of gelato or ice cream,
drizzled with chocolate and accompa-
nied by a cookie or a biscotti.
The outdoors has magical pow-
ers when it comes to our collective
positive frame of mind. Parked at a
picnic table or relaxing on the lawn,
it's downright rejuvenating. No matter
that a sloppy guest drops crumbs on
the ground or splashes a little vino —
a quick sweep and the patio is ready
for another bash.
GRILLED RED PEPPER,
PORTABELLA,
TOMATO AND
MOZZARELLA SALAD
2 red bell peppers, halved, stems
and seeds removed
6 medium portabella mush-
room caps, wiped clean with a
damp paper towel
6 slices onion
extra virgin olive oil
6 1/2-inch slices fresh buffalo
mozzarella, or thinly sliced if you
prefer
6 to 12 slices (6 thick or 12 thin)
tomato
18 fresh basil leaves
Dressing:
extra virgin olive oil
balsamic vinegar
sea salt and freshly ground pep-
per to taste
Preheat grill to medium-high heat.
Place bell peppers, mushrooms
and onion onto the preheated grill,
brush with olive oil and grill until
lightly charred and just cooked
through, turning over halfway
through cooking (do not overcook
or the vegetables will be mushy).
Remove to a dish to cool completely,
and cut the peppers into strips.
Arrange the salads on individual
plates. Start with the mushroom; add
the tomato, mozzarella and onions;
arrange the pepper strips over. For
the dressing, drizzle some olive oil
and sprinkle with vinegar. Season to
taste with sea salt and freshly ground
pepper. Tuck the basil leaves over
and around the vegetables. Makes 6
servings.
W
Artichoke Hearts, Capers
Roasted Tomatoes, Pine Nuts &
Spinach/Artichoke Blend
31646 Northwestern Hwy., Farmington Hills ph: 248.855.4600 fax: 248.855.3849
20% off
Annabel Cohen
Food Columnist