BylENNIINEWS SPEC1A PER L. ARL FOOD COL cuRgEr 231992 CHEF'S CORNER s and home-•tion for most ome to expect FLIM','2 p«2 0111'/z CU FLAM'S ECLAIRSmud margarine' .water is flour'.liStant vanilla pudding, prepared ices chocolate chips ices margarinepmilk
c' " and Pel n to be !' one o Ann Arb.is unher!..U:tS. ll ter Petropo-uncle and if the most or, theJIim ly misses a aided diner. po->-Flim Fla ;! made soups ;c customc.'s. "

ouih Road restaurant; Petropoius joined
him as a partner a lew years later. A loyal
fo'iowing developed. In fact, the first cus-
tomer Hademenos had at his new restau-

Petropolus, whose father owns the Cot-
tage Inn, is no stranger to the restaurant
business. He often worked at the Cottage
Inn while he was growing up in Ann Arbor.
He i^ a graduate of Northwood Institute's
' ' ' ' ' 'laurant program.

-'njoys the busy pace of the
a keeping all his customers
:•.-......'.bunus, he says, is having the op-

long, bar.; hours at the Finn Flam. Through
their hard work they have made ""'"" •<""-<

baking sheet. (Long and thir
Bake at 425 degrees for 30 i
completely.

3 - Put pudding in pastry bag; fill eclairs.

4 — Melt chocolate;chips and margarine
over low heat. Add milk and confectioners'
• . i • ;fneces-

Peter Petropoius, left, and Chris Klademenos, Fiim Flam's chefs and
owners, with some of the restaurant's specialties.