SATURDAY, DECEMBER 1" 2012 high heat, put on the right amount of salt and let it rest" While some of the recipes are col- laborative, others are from experiences they had separately. Because of different restaurant schedules, the two weren't always in the same room as they put ideas together. One might make a dish, leave a note for the other to try it, find a new version and then finish that off. Amid the easy recipes are more complicated sections with directions for pickling, using a pasta machine and mak- ing bacon. For the anecdotal parts of the book, the brothers took turns, depending on individual attachments, stories or tips connected to the subjects. "The best part of being in a team is bouncing ideas and getting instant gratification through validation or con- structive criticism" Eli says. "Working with Max gives me the ability to work with someone who's at the top of his field while feeling comfortable because he's my brother" When the brothers return to Michigan for family visits, they have favorite restaurants to frequent — Leo's Coney Island for Eli and Buddy's Pizza for Max. They are the sons of artist Lynne Avadenka and attorney Marc Sussman. "There is a digital version of the book on iTunes," Eli says. "It has a lot Doors 7pm I Showtime 8pm of additional features and is a cool way to bring your iPad into the kitchen and use our cookbook. It has extra videos, and we recorded a lot of personal sto- ries that play. "There are music playlists that Max and I created, and people can download the songs and play them while cooking. Music is a huge component of cooking for us. It helps pass the time, and everyone ends up in the kitchen sing- ing to themselves while they're cooking" When the brothers are tired from long days in commercial kitchens, they have different ways of nourishing them- selves. While Eli will put together a sand- wich, Max likes to pick a restaurant from a list of 100 he wants to try. "We want people to use the book to cook for themselves as well as have parties and people over" Max says. "Cooking brought family and friends together for us, and we hope people use the book to do that, too:' ❑ Eli and Max Sussman will do a food presentation at 4 p.m. Friday, Nov. 23, at Williams-Sonoma in the Somerset Collection in Troy, (248) 637-0672; and at 3 p.m. Saturday, Nov. 24, at Williams-Sonoma in Briarwood Mall in Ann Arbor, (734) 665-1500. Hosted At Fifth Avenue In Royal Oak - 215 W 5th Avenue TICKETS SOLD EXCLUSIVELY AT FIVE15 OR ONLINE AT FIVE15.NET The Illusions Of: SEPTEMBER MURPHY DEJA VAN CARTIER NATALIE COLE HERSHAE CHOCOLATAE LEAH RALSTON SIR WALT MICHAEL COLE AURORA SEXTON MICE CHER MARYJBLICE SEFIEMBERMIN'HY ABENEFITFOR. LIZI/Wismg M ETIeq 111 aBgninffIX Ittirai s Wit 4 T Have A Happy Thanksgiving! Sieger6 UeQi ai 3426 E. West Maple Rd. at Haggerty Rd. (248) 926-9555 I r 1 LB. of Sable $26.99 II Deli Tray 5 7.99 per person I I I I LB. of LOX $13.99 i i Dairy Tray $13.99 per person 1 LB. of Chopped LOX $6, 79, 3/72 11 Both include fresh fruit. expires 12/3/12 1 1 SPECIAL FOR TWO Any Salad with two bowls of soup 9911 LOX OR SABLE $6 99 eaxres BREAKFAST A L ,r II APPETIZER 11 `INCLUDES INCLUDES FREE COFFEE 72/3/I2 12/3/12 $A 99 LB of any Meat, LB of Coleslaw, II Two-eggs, hash browns choice - LB of Potato Salad, I of meat 8. toast. 7 da y s a week 11 Rye Brea d moires 12/3/12j I. SPECIAL 9 L expires 12/3/12 j I. I I INCLUDES LOX OR SABLE FOR TWO $1699:: ANY LB. FRESH FRUIT AND L I I expires 112/3/12 COFFEE L $799 OF MEAT expires 12/3/12 1 r 1 cup semisweet chocolate chips 1 cup heavy cream 1/2 cup unsweetened cocoa powder 1/2 cup cream cheese, at room tem- perature 1 cup crunchy peanut butter, at room temperature 1 cup salted peanuts, coarsely chopped Preheat the oven to 375 degrees. In a food processor, pulse the gra- ham crackers until they are uniformly ground to the consistency of sand. Transfer to a bowl, add the melted butter and stir to mix well. Grease a 9-inch pie tin, and press the graham cracker mixture into the bottom, patting it into an even layer. Do not worry about covering the sides. Bake until golden brown, about 15 minutes. Remove from the oven, and set aside to cool completely. Put the chocolate chips in a large heatproof bowl. In a small saucepan, heat the cream until just before it begins to boil. Pour the hot cream slowly over the chocolate chips while whisking constantly. Add the cocoa powder, and whisk vigorously until the mixture is smooth. Place the chocolate sauce in the fridge while the crust is cooling. In a small bowl, combine the cream cheese and peanut butter, and beat with a wooden spoon until well blended. When the crust has cooled completely, using a rubber spatula, scrape the peanut butter-cream cheese filling into the crust, and spread in a smooth, even layer. Drizzle the choco- late sauce over the top. Sprinkle the salted peanuts evenly over the top of the chocolate. Refrigerate until chilled, about 1 hour. Cut into wedges, and serve right away. I LAMB CHOPS $1199 1 1 LB. OF BEEF SALAMI $799 . I I i , I OININIER I I 1D. OF BEEF HOT DOGS 1 6 PIECES expires 12/3/12 expires 12/3/12 I r I I I A a L LB OF BEEF HOT D DOGS LB. OF COLESLAW LB. OF POTATO SALAD ,r $799 SOUP, SANDWICH $1099 I I I I AND DRINK expires 112/3/12 9 expires 12/3/12 L BUY LB. OF CORNED BEEF GET LB. OF TURKEY FRE 1 expires I 72/3/72 Chocolates ggdneg Bogg Pi-landmade s Confections Boxed Chocolates Glazed Nuts & Much More Sweet essenttas 17t?' 1' RECIPES FROM THIS IS A COOKBOOK: RECIPES FOR REAL LIFE (OLIVE PRESS) BY MAX SUSSMAN AND ELI SUSSMAN; © 2012 1447360 • ;, Mint Wafers Customized for Your Special Occasion! Wedding • Bar/Bat Mitzvah Bris/Baby Naming Anniversary • Birthday Shiva Trays* Batches Made Daily Order by Phone 248-398-7933 S 3233 12 Mile • Downtown Berkley Monday-Saturday 9am-6pm • Delivery Available* JN November 22 • 2012 47