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
THE DIA, TES HENRY Foot De Zoo Si THE PARADE COMPANY

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