DETROIT
JEWISH NEWS
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Morels' Roasted Corn Chowder
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Entertainer Wayne Newton joins Danny and Frieda Raskin at a Karmanos
Cancer Institute event in the 1990s.
just for him or her to open up that
door. Insurance, licenses, gas, fix-
tures, employees — it costs a lot of
money.
If I had a bad experience, I would
tell the owner what to do to fix it. But,
I would not write about it. And then,
I'd come back again when it's all fixed
up. And if it's done properly, I tell
them I'll see if I can get something
in the paper. To this day, I still try to
help out.
You're well known around town.
You've given your time and energy
to myriad worthy causes. You've
received the Humanitarian and
Heart awards from Variety —
the Children's Charity, and you
serve every year as grand marshal
emeritus of the Jewish Senior
Living's Walk of Ages. What's it
like being a Jewish Detroit
institution?
Many times, readers come up and
say hello. That comes with the years,
and I like the respect. It means I've
lived good — people have nothing
bad to say about you. It's so impor-
tant. I don't want anyone talking bad
about me.
People read my column and write
to me, not only from here, but also
from all over the country. A lot of
people get the Jewish News in other
states. It's not just a local paper.
Many times, a part of my column
is nostalgia for them. It brings back
good memories. I'm like a representa-
tive of their memories.
What's special about Detroit
delis that your readers who
have moved elsewhere still rave
about?
Detroit Jewish delis were an entity
in themselves. At one time, inside of
a few blocks you had seven Jewish
delicatessens. Down-to-earth deli-
catessens. Everyone talks about New
York City. I can only think of a few
good ones there. But, that's strictly my
opinion.
People who move from Detroit long
for the old delis. They were mom-
and-pop operations. They had some-
one in the kitchen who knew how to
make the mamaloschen type of food
— stuffed cabbage, stuffed peppers,
beef goulash.
What is your life like now?
You're a widowed man; you
live with your toy poodle, Gigi.
Besides writing your weekly
column for the JN, what do
you do during the day?
I find something to do. A lot of
times, a restaurant man will call me
up, and I'll go over there and work with
him. If these guys want help, they've
got it. I can't let them flounder. No way.
But, if they listen, I can help them.
It makes me feel good to help res-
taurant people. If I can help, that's No.
1. I've seen a lot, and I know the mis-
takes that many of them make.
' can tell you how long Danny Raskin has been crafting
his column for the Jewish News. Here's a hint: He
started a quarter-century before Amana made the first
countertop microwave oven.
What's harder to say is how much Danny has meant to
my restaurants and to me.
It's funny ... In my business, even though I'd rather just
be called "Matt," I've been around so long that people tend
to call me "Chef."
With Danny celebrating his 70th anniversary in print,
what should we call him? Writer? Mentor? Guide?
I think he'd just prefer "Danny" — or, for so many of us, Chef Matt Prentice
"Friend."
His first column appeared in 1942, which puts that early microwave into kitchens
in 1967. I made my debut in 1980, at the ripe old age of 20, and without Danny I
can't be sure I'd still be wearing a chef's coat.
My first restaurant was a dive of a deli in Oak Park. I couldn't get people to stop
in because it was such a wreck, and I couldn't afford to improve it because nobody
stopped in.
My only option, I decided, was to serve ridiculously upscale things for a hole-in-
the-wall, like Beef Wellington and flaming duck, and hope somebody paid attention.
Somebody did: Danny Raskin. He notices everything. "This young chef," he wrote,
"is sure to hit a home run in the restaurant business." Just that quickly, my problem
changed from scrambling to stay afloat to scrambling to handle the crowds.
That's how much a word from Danny means — to the diners who trust him for
advice, and to the chefs and restaurant owners who trust him to be fair and informed.
Only a few weeks ago, he wrote about my new venture, Morels, on Northwestern
Highway south of 14 Mile in Farmington Hills. "A strictly personal policy of mine
for many years," he noted, "has been to wait a while until a recently opened major
restaurant gets off the ground a bit before making a full review observation."
That's something we operators all appreciate. But then he went on to say kind
things about our food, decor and service, which I appreciate even more.
Somehow it feels as though I've come full circle with Danny Raskin. I know,
though, happily, that neither of us is through doing what we love.
MAIL DEPT.... "I was delighted to read about the new Morels in Danny Raskin's
column. I usually wait for the all-clear from Danny before setting foot in a new spot.
See you soon." ... E. Seastone, West Bloomfield
CONGRATS ... To the Jewish News for 70 years ... And to Danny Raskin for
growing up along with it, becoming a one-of-a-kind talent, inspiration and example
of service to a conununity.Mazel toy.
A young Danny Raskin
Looking back on your career,
would you change anything?
Matt Prentice is the proprietor of Morels restaurant
and the soon-to-open Detroit Prime, and a sometimes
columnist for the Jewish News, i f the topic is important,
like Danny Raskin. Look for his next column when the
Jewish News celebrates Danny's 100th year in print!
In the meantime, readers are invited to enjoy Matt's
culinary prowess at Morels on Northwestern Hwy. in
Farmington Hills.
RES
No, I don't think so. I enjoyed the
days then, and I enjoy the days today.
It's a good ride. I try to have a lot of
fun.
etroit
A young Matt Prentice
j
rime
A UNIQUE STEAK HOUSE
1751490
June 14 2012
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