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1867060

20 January 2 • 2014

T

he Epicurean Group's
Northern Lakes Seafood
Restaurant (Northern
Lakes), one of the region's land-
marks for nearly two decades,
moved from Bloomfield Hills to the
Met Troy hotel in Troy and opened
Dec. 6. The new location for the
iconic seafood restaurant is part of
LA Square, a new 17-acre commer-
cial Crooks Road development at
1-75 and Crooks Road.
The Epicurean Group President
Eric J. Djordjevic calls the Northern
Lakes move a natural extension of the
restaurant group, which includes a
robust catering division, Epic Catering
and Events, and several other restau-
rants including Coach Insignia, Deli
Unique, Gastronomy, Novi Chophouse,
Plaza Deli and Epic Cafe, a new chef-
inspired casually comfortable eatery
also scheduled to open in the Met
Troy hotel. According to Djordjevic,
Northern Lakes' new location will
become the home base for Epic
Catering & Events.
"This new location has long been
recognized for its dining history:'
Djordjevic said. "The property is also
home to this region's largest hotel

ar

ballroom space and one the state's
largest private restaurant and catering
groups!'
Stan Dickson, CEO of the Epicurean
Group, says, "This is an exciting time
for the Epicurean Group. In addition
to future expansion plans, the upgrad-
ed Northern Lakes Seafood Restaurant
will be able to reach out to more
guests who are seeking a memorable
epicurean experience. We are having
fun with food!'
Executive Chef Frank Turner,
who previously worked at Morels
and ran the kitchen at Henry Ford
West Bloomfield Hospital, says that
Northern Lakes spares no expense
to procur the finest, freshest seafood
from American companies, flown in
daily, as well as fresh produce from
Michigan farms. He also has some-

: - Liquid Magic

as well as furniture

TURNING MOMENTS INTO

Northern Lakes
Seafood Moves
To Troy

Jay Buchsbaum

T

here is something so magical
— and fun— about sparkling
wine. From the way the cork
pops as you open the bottle and the
foam "whooshes" as you pour it into
the glass, to the way the bubbles
tickle your nose and the roof of your
mouth as you drink, sparkling wines
have an uncanny ability to make any
occasion feel a bit more
festive. Even the dreariest
day can become a special
occasion with a bottle of
sparkling kosher wine.
Champagne is, of course,
the king of sparkling
wines; and some of the
best values in Champagne
these days are those from
the house of Drappier,
which unlike a lot of its
competitors, is still family-
owned and operated. Champagne tra-

ditionalists should reach for Drappier's
Carte d'Or ($55-$60), a crisp Pinot
Noir-driven Champagne, with flavors
of apples, grapefruit, toast and chalk.
If the sparkling wines from
the Champagne region cost
a bit more than you want to
spend, there are many excel-
lent and affordable sparkling
wines made in Italy and other
regions of France. For a fun
and affordable French sparkler,
try Herzog Selection's Blanc de
Blancs ($18-$20), a light and
dry wine made from Chenin
Blanc, which has wonder peach
and pear flavors and aromas.
Italy's Bartenura Winery, home of
the original "blue bottle" Moscato,
produces a broad selection of bubbly
wines, with one sure to suit every pal-
ate. If you like Moscato, you're going
to love Bartunara's Sparkling Moscato
($16-$22), a straw-colored wine
endowed with an abundance of large

