arts & life

th e b e s t o f
eve r y t h i n g

Jim Hiller Takes The Cake

Ex-supermarket mogul lends his marketing genius to a yummy bakery.

P

OTPOURRI …
Among the trillions of rumors
about what Jim Hiller would do
after he sold his Hiller’s Markets to Kroger
was that he would come out of retirement
and go into the restaurant business … He
certainly, however, has not become a res-
taurateur.
Some people just don’t know how to
retire … Or, for that matter, do not want to
… Jim Hiller is one of them … He may have
said goodbye to the grocery business but is
far from calling it quits on his talents.
Jim’s orthopedic sur-
geon son, Andy, in Florida
happened to tell his dad
about a line of baked
goods that Andy enjoys so
very much … Jim looked
into it and discovered
what he calls a hidden
gem … And Jim is not
always that easy to please,
a big reason why his mar-
kets were so successful.
“I’m ‘retired’ from the
grocery business but
Jim Hiller
decided to use my years
of marketing and food
knowledge to help and
advise people who have great products,” Jim
says.
It’s called A Baker’s Tale, owned by
Christine LaSorda, a pasty chef who won an
award for having Chicago’s best bakery …
Her custom cakes, gourmet pies, gourmet
cookies, brownies, bars, etc., are now also
available in Birmingham at the Google
Building on 110 Willits St.
“One of my favorites,” Jim says, with
lip-smacking emphasis, “is the Opus Bar, a
symphony of coconuts, pecans, chocolate
and graham cracker crust.”
As well as her top-notch bakery products,
Christine’s creations also include a selection

of gluten-free products … And
menu offerings … Joe Armizo
everything she makes is com-
at the piano bar Wednesday
pletely natural, Jim says.
and Thursday evenings, 7-11,
A Baker’s Tale sure sounds
has been a Boodles standout for
like Jim has found still another
years.
avenue to parade his excellent
RECOMMENDED
retail and marketing abilities …
RESTAURANT DEPT. …
And, for sure, he has certainly
by dermatologist Dr. Steven
proven to have them.
Shumer, Southfield …Angelina’s
THIS YEAR MARKS its fifth
Italian Bistro, Broadway, Detroit
anniversary, which has become Danny Raskin
… “A wonderful place near the
Senior Columnist
somewhat of a coveted indica-
Detroit Opera House.”
tion in the life of a restaurant
THE THIRD L’CHAIM
… Because of its development
Jewish menu that accompanies the sepa-
into one of the nation’s premier rate Italian fare at Andiamo Ristorante,
upscale seafarin’ eateries, Joe
Telegraph, south of 15 Mile, might be its
Muer’s Seafood in Detroit’s
best … Among the delectable features is
Renaissance Center, has
the recipe of Sandra “Sandy” Hermanoff ’s
already begun plans to honor
grandmother … It features Edith Levin’s
its high standing.
tzimmes as given to the upscale eatery’s fine
“This is the year we have
Executive Chef Bill Hall.
waited for with much anxiety,”
Other items on the Jewish-themed special
says Joe Vicari with excitement L’Chaim menu are appetizers of smoked
… His focusing away from Joe’s salmon, roasted beet salad and chopped
usual Italian fare for another
liver … Entrees include lamb khoresht,
dining style in the development falafel-crusted salmon, herb matzah-crusted
of Joe Muer’s Seafood is indica- chicken breast and apple beef brisket …
tive of his culinary versatility
“The brisket and tzimmes together are ter-
… Joe Vicari’s Andiamo Italian rific!” says food (and Sandy) lover Michael
dining chain, among other ven- Hermanoff.
tures, has made its mark of excellence … as
GOOD SERVER DEPT. … He formerly
has Joe Muer’s Seafood.
owned his own restaurant for 20 years,
MANY WHO HAVE VISITED those
J. Edgars on Hoover, so Michael Berry at
little European dining spots in New York
Andiamo Ristorante Bloomfield, Telegraph
and Toronto often return with fond memo-
south of 15 Mile, certainly should know
ries … Good food and service, intimate
his stuff when it comes to the right way to
little international eateries that exude so
wait on and satisfy his customers … And it
much charm … Boodles, on the southeast
shows … Some others can learn a lot from
corner of 11 Mile and the I-75 service drive, folks like Michael.
Madison Heights, is somewhat like them, a
PROBLEMS WITH kitchen help in
neighborhood gem that many people might restaurants has been a bitter pill for many
not want to talk about for fear of giving
owners and managers to swallow …
away “their secret.”
But they gulp it down it rather than do
Its reputation also is centered on its own
something about it … This lapse could be
method of a “tableside” dining style of some chalked up to laziness or lack of care.

Many line cooks are now working as
full-fledged restaurant chefs because some
owners or managers accept their word
about “out-of-town” employment instead of
checking to ask for a recommendation …
This failure is among the reasons why many
diners fail to return.
OLDIE BUT GOODIE … (A repeated-
by-request classic) … The young girl franti-
cally answered her telephone.
“Hello, darling. How are you? This is
mother.”
“Oh, Mummy,” said the young woman
crying. “I’m having a bad day. The baby
won’t eat and the washing machine won’t
work. I’ve sprained my ankle, and I’m hob-
bling around. On top of all this, the house
is a mess, and I’m having the Gordons and
Rosens for dinner tonight. I haven’t even
had a chance to go shopping.”
The voice on the other end said in sym-
pathy, “Darling, let Mummy handle it. Sit
down, relax and close your eyes. I’ll be over
in half an hour. I’ll do your shopping, tidy
up the house and cook your dinner. I’ll feed
the baby, and I’ll call an engineer I know
who’ll fix your washing machine. Now stop
crying. I’ll even call David at the office and
tell him he should come home to help out
for once.”
“David?” said the young woman. “Who’s
David?”
“David is your husband! Is this (555) 195-
5450?”
“No, this is (555) 195-5459.”
“Oh, I’m sorry. I must have dialed the
wrong number.”
There is a short pause. “Does this mean
you’re not coming?”
CONGRATS … To Jeffrey Sherbow on
his birthday … To Frank Ellias on his 73rd
birthday … To Dorothy Braiker on her
birthday.

*

Danny’s email address is dannyraskin@sbcglobal.net.

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46 March 3 • 2016

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