arts & entertainment >> food For All Special Occasions! ' II :.11 Mai, / Ti Ti maroi Mar./ 11111•ars1 flit INIalts1 1;1 I 111111 ■ 111, 11 * Potato Latices * Handcut Lox * Our Regular Tuna & Fat-Free Tuna Can't Be Beat! * Vegetarian Chopped Liver * Homemade Potato Salad & Coleslaw STAR DELI TI Ti TI TI Ti Hours: Mon-Sat 7-9:30 Sun 7-8 TI Ti Ti TI IlLaZ.11 cuis.rar;.11111■INIF COMPARE OUR tR LOW PRICES IR WITH ANY DELICATESSEN IN TOWN! MEAT TRAY $7.99 per IR person SALAD TRAY $9.99 per person kR SALAD TRAY W/ LOX & CREAM CHEESE $12.99 per IR ► R ► R DAIRY TRAY person $19.99 R n ► ► R TAR *STAR *STAR *STAR *STAR *STAR *STAR *STAR *STAR*STAR*STAR*STAR Ti R Ti R Ti STAR'S TRAYS CANT BE BEAT FOR QUALITY& PRICE! 011Ir ON STAR'S BEAUTIFUL ALREADY LOW-PRICED MEAT OR DAIRY TRAYS R R R • Expires 1 0/1 5/1 1 • One Per Order • Not Good Holidays • 10 Person Minimum R WITH THIS COUPON R DELIVERY AVAILABLE -X 4Pt"itir R TAR *STAR *STAR *STAR *STAR *STAR *STAR *STAR *STAR*STAR*STAR*STAR Ti Ti Ti Ti 444** 24555 W. 12 MILE ROAD just west of Telegraph Road • Southfield 248•352•7377 1701460 H Li 4 On The Menu from page 58 CARAMELIZED BUNDT SWEET NOODLE KUGEL 1 lb. wide noodles 5 large eggs 2 tsp. cinnamon 1 /2 cup sugar 1 tsp. salt 1 /2 cup (1 stick) margarine 1 /2 cup brown sugar 1 /2 cup maple-flavored syrup 1 cup chopped walnuts or pecans 1 cup golden raisins, dried cherries or cranberries Preheat oven to 350 degrees. Cook the noodles according to package directions, drain, rinse in cold water and drain well again. Place the noodles in a large bowl, and stir in the eggs, cinnamon, sugar and salt. Set aside. LEMON JASMINE RICE WITH ALMONDS 3 cups water FINE CHINESE DINING 1 1/2 cups jasmine rice, rinsed and drained 1 /2 tsp. salt 3 Tbsp. olive oil 1 /2 cup slivered almonds 1 cup finely chopped scal- lions, white and green parts Juice of 1/2 lemon 1 /4 cup chopped fresh parsley 1 Tbsp. grated lemon zest or peel salt and pepper to taste "A wonderful adventure in fine dining" — Danny Raskin Spray a large nonstick bundt or tube pan with nonstick cooking spray. Combine margarine, brown sugar and maple-flavored syrup in a small saucepan over medium-high heat. Stir as you cook until the mixture makes thick syrup. Pour this mixture into the prepared pan, and tilt the pan so that the mixture covers the bottom. Sprinkle the nuts and raisins over the syrup. Pour the noodle mix- ture over the nuts and raisins, and smooth the top. Bake for 1 hour and 20 minutes, until the top is golden and the liquid is set. Let cool for 15 minutes before unmolding. Let sit at least another 15 minutes up to overnight before cutting. Serve warm or at room tem- perature. Makes 12 or more servings. Bring water, jasmine rice and salt to a boil over high heat in a large saucepan with a tight-fitting lid. Reduce heat to simmer, and cook until water is absorbed, about 20 minutes. Remove from heat, and set aside. While the rice is cooking, heat olive oil in a large nonstick skillet over medium-high heat. Add the almonds, and cook, stirring con- stantly until the almonds are golden. Transfer the rice to a large bowl, and fluff with a fork. Add the scal- lions, lemon juice, parsley, lemon zest, salt and pepper. Toss to com- bine. Just before serving, stir in the almonds. Serve warm or at room temperature. Makes 6 servings. All recipes © Annabel Cohen 2011; annabelonthemenu@gmail.com . Open 7 days a week for lunch and dinner Catering and carryout available Gift certificates 27925 Orchard Lake Rd., North of 12 Mile, Farmington Hills 248-489-2280 www.honghuafinedining.corn Laboratory from page 53 1.- .277.50 Italian Dishes Pastas Fresh Seafood Fresh-Cut Steak Salad 6- Flat Pizza and more! Open 7 days a week for lunch and dinner, Sat. and Sun. dinner only. $20 OFF 4 Dinner Entrees 2 Dinner Entrees Minimum purchase $60.00 Minimum purchase $30.00 1 coupon per table Excludes holidays With coupon exp 1/15/12 1 coupon per table Excludes holidays With coupon exp 1/15/12 5600 Crooks Rd. (North of Long Lake Rd.) Troy, Ml • 248-813-0700 www,loccino.com 60 September 15 g 2011 Outdoor Patio Dining Brody has exhibited her work in diverse places, including Atelier-galerie d'Art Contemporain in France, Museo de Arte y Diseno Contemporaneo in Costa Rica and the Temple Judea Museum in Pennsylvania. Originally aiming to be an architect, Brody veered to craft centers and ulti- mately earned a bachelor's degree from Sarah Lawrence College and a master's degree from the School of the Art Institute of Chicago, where she devel- oped her interest in installations. • As she built her career, Brody received grants from several sources, including the Mid-Atlantic Arts Foundation and the New York Foundation for the Arts. Besides public art installations in the Bronx, she has installed a unique man- hole cover in the sidewalk of Wall Street to commemorate a landmark office. She also has transformed the lobby space of the Jewish Community Center in Manhattan. "I've worked with East Jordan Iron Works in Michigan to create molds and castings for projects',' says Brody, who teaches as a visiting artist in New York and New Jersey schools. "I've also cre- ated quilts from tea bags." As she completes projects, Brody has learned about the significance of being an entrepreneur as well as an artist. "ArtPrize is outside of what I've known in the traditional art world:' she says. "By seeing what the public deter- mines through their votes, we see what the public finds valuable." I I ArtPrize 2011 runs Sept. 21-Oct. 9 throughout Grand Rapids. For event, travel and voting information, go to www.artprize.org .