100%

Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options

Share

Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

January 31, 2013 - Image 36

Resource type:
Text
Publication:
The Detroit Jewish News, 2013-01-31

Disclaimer: Computer generated plain text may have errors. Read more about this.

100 peAdeaalezed
ceektad aapkeeed,

FOOD

with order of 100 invitations.

Exp. 5/31/13

FOODIE

Beans and Cornbread

Patti's Parties!

By Esther Allweiss Ingber

www.pattispartiesmi.com email:PattiMP@aol.com

atrick Coleman will never forget

Patti: 248-770-4548 Hours by appointment

1806630

Boutique Bridal Registry on

www.artloftonline.corn

Free Gift With Registry

123 West Maple Road
Birmingham, MI 48009

west of Pierce

GALLERY HOURS
Mon-Wed, Sat 10-7
Thurs-Fri 10-8, Sun 12-f

248.647.4007

www.artloftonline.com

1810190

Wedding and Event Planner

Perfection made simple

6405 Tamerlane Drive
West Bloomfield, Michigan 48322
Office: 248.626.3421 • Cell: 248.535.0402
andrea@andreasolomon.com • andreasolomon.com

1810320

1IP

r

re"

............t1!NPFN!IM!!E!9

o e F u rzi ni
7""*"1— Yeari
4
toiuncl 2 Swim Lessons!

Spring into self-confidence!

Our lessons help develop motor skills,
rain development and comfort in the water.

4:1 student-to-teacher ratio
30-minute weekly lessons

Our pools are 90 degrees!

Locations, times & details can
be found on our website:

o.

goldfish swim school

V311=fflocritaiolb

goldfishswimschool.com

LIKE US on Facebook!

our food to be the healthiest it can be.
Sunday dinners at his grandmoth-
"We also do some wonderful com-
.L er's house, when she brought out
fort items, like old-fashioned meatloaf
her best china and cutlery to serve
with mashed potatoes and skillet
the family all manner of
gravy," he adds.
comforting, Southern-
Another standout is Loui-
style specialties.
siana Gumbo Salmon. The
Coleman aims to
Cajun-spiced grilled salmon
replicate some of those
filet served over a bed of rice
happy times at his Beans
is topped with the restau-
and Cornbread Soulful
rant's award-winning gumbo.
Bistro, open since 1997
It has a great, spicy flavor.
in Southfield. The cozy
The lunch menu offers
room, decorated in warm
more than 10 items priced at
tones, displays portraits
$6.99. When it comes to the
of African American his-
vegetarian SloppyJoe,"you'd
tory and memorabilia,
swear you're eating ground
Patrick Cole man
along with black-and-
beef, but it's made with
white photographs of jazz
crumbled soy and garnished
musicians. Coleman says,
with pickles and sauteed
"It reminds me of my grandmother's
onions,"Coleman says.
dining room:'
A soul food restaurant is always
In addition, there's the sleek and ca-
measured by its sides. Beans and
sual Side Bar and a 50-seat Red Velvet
Cornbread's lengthy list of side plates
banquet room.
includes red beans and rice, Michi-
With Beans and Cornbread, Cole-
gan-grown collard greens (flavored
man's intent was to"take my back-
with smoked turkey), candied sweet
ground in fine dining and pair it with
potatoes, pasta salad, green beans,
the food I saw my grandmother and
fried okra and Hoppin'John (black-
my mom prepare. I just wanted to
eyed peas and rice). I tried country
give their Southern cooking a more
corn with bits of colorful peppers and
epicurean and healthier spin:'
baked macaroni and cheese.Yum!
Coleman's experience in restaurant
Those were my sides when I ordered a
management includes working for
delicious New York strip steak, topped
Unique Restaurant Group and man-
with caramelized onions and grilled
aging Big Fish in Dearborn for C.A.
mushrooms.
Muer Corp. and Forte in Birmingham
Traditional items are served a dif-
ferent way with the Harlem Burrito.
for Epoch Restaurant Group.
He relies on Executive Chef John
Collard greens, tomatoes, black-eyed
Arnold and able assistants to keep
peas and rice are rolled in a grilled
Beans and Cornbread going strong
flour tortilla and served with Span-
because"when it comes to running
ish Harlem salsa.The most popular
a kitchen, I'd be like a (cat)fish out of
desserts are peach cobbler and sweet
water:'
potato pie.
Coleman strategically located his
Beans and Cornbread, featured on
restaurant in Sunset Strip on North-
Food Network, was a 2012 Soul Food
western Highway, a largely black and
finalist for Steve Harvey's Hoodie
Jewish area that's close to Franklin
Award and recognized multiple times
Village. With 42 percent of his custom-
for best Southern cooking by Metro
ers not African American, Coleman
Times and Hour Detroit. In 2009, Ra-
correctly predicted that other ethnic
chael Ray's magazine said the sweet
groups and nationalities would appre-
potato muffins here are "addictive:' I
ciate"the only cuisine indigenous to
agree!
the United States:'
Worth noting: friendly but leisurely
I enjoyed eating light-battered, not
service, open daily and early dinner
specials ($11) from 4-7 p.m. weekdays.
greasy, fried chicken — one of the res-
Sheila Landis, a jazz and R&B singer,
taurant's three most popular entrees,
along with fresh salmon croquettes
adds flavor to Sunday brunch, 11 a.m.-
and farm-raised catfish. The chicken
2 p.m., for $12.95.
parts are seasoned simply with salt,
pepper, garlic and onion powder, and
Beans and Cornbread
then dredged in flour and deep-fried
29508 Northwestern Hwy.
in 100 percent vegetable oil.
Southfield, MI 48034
"That's the healthiest way to fry,
(248) 208-1680
without trans fats, and so important
www.beanscornbread.com
with the incidence of heart disease
$$ out of $$$$$
and diabetes,"says Coleman."I want

1797940

36 February 2013

I RED THREAD

www.redthreadmagazine.com

Back to Top

© 2021 Regents of the University of Michigan