Food & Drink
|More from Metro Times food staff|
Thickening agents (10/6/2010)
Food Stuff (10/6/2010)
How's them apples? (9/29/2010)
MOM'S MEAL — Long known for their inventive Mediterranean fare, Assaggi Bistro has come up with an excellent and relatively cheap Mother's Day meal. Featuring such choices as grilled Scottish salmon, chicken Francese, grilled lamb chops and tiramisu, the whole shebang is $25 per diner; runs 1-7 p.m. Sunday, May 10, at Assaggi Bistro, 330 W. Nine Mile Rd., Ferndale; reservations recommended; call 248-584-3499.
SHOT DOWN — The good people at D'Amato's and Goodnite Gracie will veer away from the world of wine events with a special night of whiskey appreciation and food. The Bushmills Whiskey Dinner will feature renowned whiskey expert Cheryl Alagna and starts at 7 p.m. May 7, at 222-224 S. Sherman Dr., Royal Oak; 248-584-7400; $45 per person plus tax and tip; reservations recommended. More at damatos.com.
BEER DESSERT — Long a hard-drinking downtown bar, Foran's Pub seems to be expanding its choices lately, branching out into desserts that include beer-infused house-made ice cream. At 612 Woodward Ave., Detroit; 313-961-3043.
EAT THE PAGE
It's not "Witchcraft," but 'Wichcraft, Craft a Sandwich Into a Meal — and a Meal Into a Sandwich (Clarkson Potter, $27.95), the latest from Tom Colicchio, Top Chef judge, restaurateur and author. Colicchio shares the recipes with tempting photos that have people lining up at his shops. Use the best ingredients you can find, and construct the likes of onion frittata with roasted tomato and cheddar, or chicken breast with roasted peppers, mozzarella, and spinach-basil pesto. How about a chocolate cream'wich for dessert?
A TASTY BEVERAGE
Most of us know dry vermouth as the liquid you spritz on to a martini when you're endeavoring to be fashionable. It's made from a base of dry white wine, infused with a selection of herbs, flowers, fruit peels, seeds, plants and other botanicals, and finally fortified with neutral alcohol. It's nice as a cold aperitif and practically lasts forever, which is one reason why Julia Child pimped it as a substitute for dry, white wine in the kitchen. Use it sparingly to create profoundly tasty pan sauces next time you're sautéing fish or chicken.
OK, so it's not food, but they are kinda fun. These wacky bacon-and-egg bandages will amuse you and make you forget the bruises and cuts. For $4.95, a box of these will make dealing with slightly wounded kids a lot easier. If these don't do the job, try the T-bone steak number, a better match for a raw wound, more for the macho man suffering a BBQ burn. We know that the bacon isn't kosher; the egg, maybe. Dole them out discriminately.