"My daughter and grandchildren
love coming to Fox Run.
They're always asking
when they can visit."
■
Inn Season Makes Use
Of Nature's Bounty
T
MO MI MI
1
EN
—Phyllis Pazner, Fox Run resident, pictured with daughter Sher
ism
Fox Run in Oakland County is a great choice for retirees
who want to enjoy an active, secure lifestyle. Dining,
maintenance and 24-hour security are all handled by our
expert full-time staff. We even offer on-site medical services,
plus continuing care if your health needs ever change.
A move here is the greatest gift you can give yourself—
and the ones you love.
Learn more about Fox Run's unique
approach to health and wellness.
Call 1-800-220-1318
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EricksonLiving.com
26 August 22 • 2013
hroughout its 32-year history,
Inn Season Cafe has remained
a critical favorite while
winning a slew of Best Vegetarian
Restaurant awards from local media
polls. Diners know the Royal Oak eatery
as reliable for vegan and veg-
etarian gourmet food.
Spices are used to advan-
tage, so that "our vegetar-
ian food is not the typically
bland:' said Erin Frey, who
handles the restaurant's din-
ing room.
When John Armstrong and
Maggie O'Meara founded Inn
Season Cafe, "it was pretty
much the only alternative
restaurant around': recalled
Head Chef Thomas Lasher,
here almost from the start.
Owner No. 3 for the last 11
years is Nicholas Raftis, who is usually
away running his engineering business,
according to Frey.
If anything, Inn Season has only
become more popular, as "people's inter-
est in eating healthy has grown expo-
nentially:' she said. They attract diners
having allergies and other health issues
as well as meat eaters seeking variety.
"We've always used as much local food
as possible," Frey said, "but because of
there being more interest in it now, so
much more variety is available, particu-
larly when it comes to organic.
"We go to farmers' markets in places
like Ann Arbor, Pontiac, Royal Oak,
[Detroit's] Eastern Market and some
mini ones in Detroit neighborhoods:'
Frey said. "Some farmers drop off spe-
cific items they grow for us."
The purchases determine much of
what's prepared, particularly for the
popular daily lunch and dinner specials.
On a recent lunchtime visit, my two
dining companions and I all chose from
the printed list.
Charlotte went for the Open Face
Luncheon, half of an open face sandwich
with her choice of soup: tasty Budapest
Mushroom. The organic whole grain
bread used for her sandwich was
topped with broccoli, mushrooms,
snow peas, onion, tomato, Dijon and
melted cheese. The garnish was avocado,
coleslaw and organic blue corn chips.
She was happy.
Lori ordered Santa Fe Ragout, which
sold out before we left the restaurant.
I wasn't surprised; I liked my sample
a lot. Accompanied by gluten-free
cornbread and steamed kale, the warm
Southwestern stew had onion, carrot,
patty pan squash, butterball
potatoes, okra, green beans
and wax beans in a tomatillo-
green chile sauce — and a
kick. Lori was happy.
I chose Asian Millet-Rice
Salad, perhaps the most
adventurous special. Served
with nori (seaweed) strips on
a bed of mixed greens, it con-
sisted of golden quinoa and
wild rice with scallion, sweet
pepper, kohlrabi, zucchini,
pecans, wax beans, carrot,
cilantro, garlic, lime, brown
rice vinegar and extra virgin
olive oil.
I was disappointed at not being able to
discern most of the well-chopped ingre-
dients mixed into the grains.
After finishing the Inn Season's
always-delightful gazpacho — burst-
ing with chunky garden vegetables — I
brought most of this very filling salad
home with me. I would prefer it as a side
dish, perhaps with fish. I was happy, but
liked Lori's entree better.
What's best on the regular menu?
All the Mexican items are popular;
said Frey, also listing Szechuan Stir Fry,
Bistro Pizza, Fourth Street Burger and
Tempeh Burger.
Inn Season salad is a house specialty;
also tempting are the custom, rotating
desserts, including apple crisp, blueberry
cobbler and Grandma's Vegan Chocolate
Cake with peanut butter fudge.
Between 55 and 65 diners can be
seated at the bare tables and booths,
where color photographs on the walls are
priced for sale.
Also worth noting, Inn Season is
certifited kosher by Kosher Michigan
under Rabbi Jason Miller.
❑
Inn Season Cafe
500 E. Fourth St.
Royal Oak, MI 48067
(248) 547-7916
www.theinnseasoncafe.com
$$ out of $$$$$