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.