the chaldean PALATE Wesson and Nick Kassab moved Sizzl-In out of a Marathon station and into its own building. Restaurateurs ‘strike oil’ at the gas station BY CRYSTAL KASSAB JABIRO Hartland Express With gas at an all-time high, petroleum dealers are trying to make up for their loss of revenue any way they can. Take John Abbo for example, who is serving up fast eats at his enormous Mobil gas station in Fenton. Hartland Express Pizza and Grill has taken off since it opened in June. There were at least 12 cars in the lot when I pulled up there. A few were getting gas and the rest were parked to shop and pick up a quick bite. Abbo and his father-in-law Frank Thomas have owned the gas station since 2001, yet the pizza section has been there for 15 years. Nick and Wesson With the help of some friends in the restaurant Kassab created business, Abbo diversified all the recipes the menu to add subs, ribs, chicken, seafood and more. and marinate “We wanted to go from a convenience location to a everything destination location,” said themselves. Abbo. Hartland Express is immediately to the right when you walk into the gas station. The bright red wall caught my attention, as did the spinning pizzas under the warmer. All the food is visible, warm and ready to eat. Chef Ricky Hami served up a plate of samples for me. I decided to ditch my “lifestyle change” — my way of saying I’m on a diet for life — to taste their Chicago-style pizza, a meat lover’s dream covered with a layer of dough and cheese. It was so scrumptious and filling that I didn’t even feel guilty. Hami then coaxed me into trying the jalapeno poppers stuffed with cream cheese and fried to perfection. I’m not into spicy foods, but he assured me that it wasn’t hot. I loved it! I also loved their fried mushrooms and fried shrimp. The rib tips were really tender and saucy, and I also enjoyed the glazed sausage bites. As I stood there taste-testing, Hami was crazy busy serving his customers and making more pizza. PHOTOS BY DAVID REED John Abbo is flanked by his Hartland Express cooks, Layth Aboona (left) and Ricky Hami. The whole place is really clean; Abbo said his team minds the place as if it’s their own —and it shows. When you’re traveling down US-23, stop off at Exit 70 and get yourself some good grub fast. Hartland Express Pizza and Grill is located at 10050 Clyde Road in Fenton. Call (810) 632-9090. Sizzl-In Of course, Abbo is not the first or last Chaldean to have a restaurant in his gas station. Nick and Wesson Kassab added Sizzl-In Subs and Salads inside a Marathon gas station in Wixom, a successful venture for eight years until they closed in May to open up a ‘50s-style diner with the same name in a plaza next door. Their expanded menu and dynamic décor have made it the newest fun place to be in the area. My mouth watered and I gained two pounds as I walked into the smell of fresh bread, homemade chips and grease. Black and white checkered walls clad with Motown records and pics of old timers like James Dean and Audrey Hepburn made the ambiance bright and lively, as did Elvis blaring from the jukebox. I waited around for a guy in a white tee-shirt and leather jacket to come out and say “aaayyy,” but it never happened. After playing a few Jackson 5 songs, I was in the mood for something fun and full of carbs, so I ordered sliders and homemade chips. These little hamburgers made of Angus beef with sautéed onions, mustard, ketchup and a side of pickle chips are packed with big taste. Each one can fit into the palm of your hand so to eat two is really no big deal, I assured myself. The chips are thinly sliced potatoes that are seasoned, deep-fried and obnoxiously addicting. It’s my favorite order. My favorite sub has always been the chicken and broccoli. It’s grilled chicken breast, steamed broccoli, sautéed onions, cheddar cheese, lettuce, tomato and homemade ranch. I love to watch them make it in front of me. I also love their Cobb Salad. I know it’s fresh and always made with TLC. The Kassabs have been in the food business for almost 20 years. This husband-and-wife team created all the recipes and marinate everything themselves, and they are some of the pickiest people you will ever meet. “We’re really big on quality,” Nick said. “If we won’t eat it, we won’t serve it.” They also do carry-out, catering, on-site grilling, bartending and even a pig roast if you want it. Looking for a new business? The Kassabs are franchising the concept. Sizzl-In is located at 2051 N. Wixom Road in Wixom (between Charms and Loon Lake). Call (248) 960-0009. 56 CHALDEAN NEWS AUGUST 2008
oushala The Perfect Picnic BY SEHAM HADDAD ZOMA Heading to Camp Chaldean this summer for a family picnic? Here are some suggestions on what to bring along to satisfy even the pickiest eater in your group. Rice Salad INGREDIENTS 2 cups cooked Basmati or Uncle Ben’s rice 1/2 cup sliced pitted black olives 1 cup chopped red bell pepper 1/2 cup red onions 1 can or frozen bag of sweet peas 1/2 cup chopped fresh parsley INSTRUCTIONS Combine all ingredients in a salad bowl. Add olive oil, lemon juice and salt as desired. Roasted Potato and Green Bean Salad INGREDIENTS 2 pounds small redskin or small Yukon gold potatoes 1 pound green beans 1 cup feta cheese (crumbled) 1 cup chopped parsley 3 tablespoons extra-virgin olive oil 1 lime 1 lemon Salt and pepper as desired INSTRUCTIONS Wash and cut potatoes into 3/4-inch chunks. Add 3 tablespoons extra-virgin olive oil, salt and pepper. Bake for 30 minutes at 450 degrees. Meanwhile, cut beans into 1-inch pieces. Coat with olive oil and roast in oven for 10 minutes. Let potatoes and beans cool to room temperature. Combine in a large bowl with the rest of the ingredients and refrigerate for two hours. Chicken Salad with Yogurt INGREDIENTS 3 cups chopped chicken 1/2 cup chopped celery 2 chopped green onions 1/2 cup slivered almonds 1/2 cup plain yogurt (lebne) INSTRUCTIONS Combine all ingredients in a salad bowl. Add 2 teaspoons of orange juice and salt as desired. Gurgur Salad INGREDIENTS 2 cups cooked Gurgur (grade #4) 1/2 cup sliced pitted black olives 1/2 cup chopped cilantro 1/2 cup chopped fresh parsley 1/2 cup chopped green onion INSTRUCTIONS Combine all ingredients in a salad bowl. Add olive oil, lemon juice and salt as desired. Simple Mini Kabob INGREDIENTS 1 pound finely ground beef, ground chicken or ground turkey 1 pack onion soup mix INSTRUCTIONS Mix all ingredients in medium-size bowl. Knead by hand into smooth paste. Wet hands with water and make golf ball-size portions. Assemble on skewers into hot dog shape. Cook on grill turning frequently until meat is tender; do not overcook. Serve with ketchup or ranch dressing on the side. AUGUST 2008 CHALDEAN NEWS 57
VOL. 5 ISSUE VII METRO DETROIT CHAL
4 CHALDEAN NEWS AUGUST 2008
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