Entree Vous owner Pati Heath cut up 80 pounds of chicken last Wednesday. By the end of the day, it was gone.
“My hands hurt,” Heath said. “I had to wear gloves last night to sleep ’cause my hands were so sore.”
Even with hurt hands, Heath managed to get up the next day, prepare more entrees for her make, take and bake-styled restaurant in Northville.
The 14-items on the Entree Vous menu changes monthly and this month there’s chicken piccata, cheese and broccoli casserole, chicken quesadillas and spicy beef enchiladas.
“I have a passion for food,” Heath said.
At Entree Vous, the customer can have the staff plate a meal or make their own to take home. “You just take them out of the fridge and cook them in the oven,” Heath said.
The food isn’t cooked all the way through and it’s 100-percent fresh. “They’re not getting frozen food. I don’t keep anything longer than 24 hours,” she said.
Heath will even take special cuisine requests to fit a customer’s dietary needs. “I had one gal who came in yesterday who is on a restricted diet,” she said. “So I said we have chicken and broccoli casserole, but why don’t we just do yours with 4 ounces of rice, 4 ounces of broccoli and a chicken breast, forget the sauce? … She’s gonna come in to buy, every week, six dinners that she can take home that are specifically designed to suit her needs.”
Heath bought Entree Vous literally on a handshake when she met with the owners of the restaurant in Kentucky. It’s the second one in Michigan.
The best part about Entree Vous: the food is affordable. “It’s not much more than fast food,” Heath said.
Entree Vous has transformed into a popular place for males to whip up meals. “They’re just blown away at how easy it is,” Heath said. “It’s so comfortable and non-threatening.”
Although Heath originally wanted to open up a bed and breakfast, she’s elated whipping up 14 meals each month – even if she has to chop up 80 pounds of meat.
“I’m just a single old lady that loves to cook.”