arts & entertainment >> food
Our Famous Dishes
• General Tso's
6700 Orchard Lake Rd.
West Bloomfield Plaza
(3 doors down from Brody's)
'GET ONE 50% OFF '
OF EQUAL OR LESSER VALUE.
APPLE GRILL ASIAN CUMNE
A south-of-the-border fiesta.
Fri and Sat 4pm-9:30pm
Not valid with any other offers.
Excludes tax. Expires 5/31 /12
MOTHER'S DAY BUFFET
10am - 3pm
Adults ow slum"
Now Taking Reservations
Kids 5-12 pay their age
Kids under 4 FREE
Breakfast includes: Omelets station, bagels and lox,
meats, pancakes, waffles, potatoes and the entire fix-ins...
Prime Rib, Country Ribs, Tapia, Baked Chicken,
Pasta, Salads, Soups, Vegetable and Bread,
Fabulous Dessert Table
We Can Accommodate Big Parties!
2440 Orchard Lake Rd
(just west of Middlebelt in the loading dock plaza)
Hours Mon-Sat 7-9 • Sunday 7-8
/41."Great food, great service
whenever I have a party and
looking to bring in food, Uptown
Catering is who I rely on!"
- Wendy Fea
Full service catering for bar/bat mitzvahs, graduations,
office and luncheons. Rental Equipment (popcorn, ice cream
and hot dogs). Serving staff available.
10% off any catering order of
$200.00 or more
2038 Cass Lake Road, #9 • Keego Harbor
NO ROOM CHARGE
40380 Grand River
May 3 - 2012
In fact, fun and festive describe this
week's menu. The flavors are zesty and
unexpected, bright and,
well, happy. Best of all,
these recipes include ingre-
dients that are common
While this menu does
require a little planning and
cooking, the recipes are not
For example, the Zesty
Chicken, though chock-full
of lots of ingredients, is
actually a throw-together
recipe that may be made a
day ahead on the stove or in
a slow cooker for even more
time flexibility. The same is true of the
Carrot and Apple Salad.
Dessert is easy and creative: nachos.
Cinnamon-flavored and sugar-sweet,
with a chocolate drizzle and topped
with a strawberry salsa, they are a great
way to end this meal. El
I maximum 550.00)
Pick from Leo's regular menu or our
catering menu featuring ribs, chicken,
shish kebob, pizza and full bar service..
Puebla discouraged the French from
allying with the Confederacy and send-
ing troops to aid the South.
The holiday includes, of course,
south-of-the-border cuisine. We love
the celebratory nature of this fete, and
frankly we love the spicy, pointed fla-
when booked by May 31, 2012.
I $5 000
- I any catering over $500.00
Grand River Leo's only
On site catering only expires 5/31 /12
between Haggerty & Meadowbrook
11/2 cups 1/4-inch dice ripe avocado
2 cups chopped tomatoes
Y2 cup chopped red or Bermuda
1 tsp. minced fresh garlic
1 /2 cup fresh chopped cilantro
1 /4 cup fresh lime juice
1 Tbsp. (or more to taste)
minced, seeded jalapeno pepper
salt and pepper to taste
Ban • uet Room available for u • to 200 • eo
Great from business luncheon, golf
outings, memorials, graduation dinners
his Saturday is Cinco de Mayo
(the fifth of May), a celebra-
tion of Mexican American
heritage and pride that was first cel-
ebrated by the Mexican American com-
munity in California on May 5, 1863. It
has come to be observed nationally in
the U.S., and also in the Mexican state
of Puebla. Mexican Independence Day,
marking the country's 1821 freedom
from Spanish rule, is cel-
ebrated south of the border
nationwide on Sept 16.
Cinco de Mayo is observed
to commemorate the Mexican
army's unlikely victory over
French forces at the Battle
of Puebla on May 5, 1862,
led by hero General Ignacio
Zaragosa, who was born in
Texas —when it was still a
part of Mexico — before the
The French army was
sent to Puebla in 1862 by
Napoleon III in an attempt
to recoup the money owed France by
a bankrupt Mexico. Many Mexican
Americans — Union sympathiz-
ers —felt the French army's defeat
was a symbol of hope for the forces of
democracy during the American Civil
War, and that the Mexican victory in
11/2-2-lbs. boneless and skinless
chicken breasts, visible fat removed
1 /4 tsp. smoked paprika
1 can (about 15 oz.) tomato sauce
1 cup chopped onions
11/2 tsp. ground cumin
1 tsp. minced garlic
1 Tbsp. chili powder
1 /4 tsp. dried oregano
Y4 tsp. red pepper flakes
hot sauce, such as Tabasco, to
salt and pepper to taste
12 tostada shells (about 6 inches
Combine all ingredients in a small
bowl, and gently fold until uniform.
Adjust salt and pepper to taste. Chill
until ready to serve.