It seems you're using an old browser. In order to view this site correctly, we advise you to upgrade your browser, or try the free Mozilla Firefox.

Print Email

Food & Drink > Food Stuff

Food Stuff

An Inn Season cookbook, adult milkshakes, global beers and more

SEE ALSO
Food Stuff ARCHIVES
More from Metro Times food staff

Thickening agents (10/6/2010)
A short guide to stews, chowders, gumbos, chilis and more

Food Stuff (10/6/2010)
A craft brew dinner, veggie dinners, an ice bar and more

How's them apples? (9/29/2010)
A short guide to notable apple orchards and cider mills in metro Detroit

 

Published 6/9/2010

Milkshake? — We got a chance to try some of the "adult milkshakes" now on offer at Pub 1281, made with Ray's ice cream and enlivened with spirits. Notable is the "Fat Elvis" banana drink, with crème de Cacao, Frangelico and more. Drop in for a shake, stay for the live music, at 1281 S. Gratiot Ave., Clinton Twp.; 586-463-0270.

Inn print — George Vutetakis will be at Book Beat this weekend to discuss and sign copies of his new book, Vegetarian Traditions, which unveils popular recipes from his many years at Royal Oak's Inn Season Café. The colorful hardcover volume is a paean to innovative vegetarian cuisine. It all happens 2-3 p.m. Sunday, June 13, at Book Beat, 26010 Greenfield Rd., Oak Park; 248-968-1190.

Beer here! — Next week, Arbor Brewing Company will host a "Beers from Around the World" event, exploring the creative brewing cultures of Europe and North America, as part of Washtenaw Community College's Lifelong Learning program. Education was never so salubrious. It's 2-5 p.m. Sunday, June 20, at $49 per person (lunch and 10 beer samples included); registration required; 21 and older only; see arborcrewing.com.

FOOD/THOUGHT

IF you've exhausted your repertoire of burgers and barbecued chicken, and you're ready to take your grill skills to the next level, let Steven Raichlen's Planet Barbecue! (Workman Publishing, $22.95) serve as your guide through 309 recipes from 60 countries. From "Australian lamb on a shovel" to "grilled crocodile (or pork)" to grilled breads to seafood from around the world, dozens of recipes will provide you with a way to further explore the world of barbecue.

BOTTOMS UP

Normally we don't hype drinks that are so limited in production that you probably can't find them anywhere but in the cellars of a few hardcore enthusiasts. But local microbrewery Jolly Pumpkin's Lambicus Dexterius is just too interesting to ignore. A blend of spontaneously fermented batches, some aged as long as four years, results in an intensely tart and funky beer that speaks of centuries of Belgian brewing history. Watch carefully for the next release and you might even get a bottle of your own.

THE WORKS

Long the favorite of professional chefs and home cooks alike, All Clad has introduced a new line of cookware called d5. The line combines superior cooking performance, even heating and extreme durability via patented 5-ply bonding technology with alternating layers of stainless and aluminum. It's easy to clean, and it looks great hanging on a pot rack — and even better on a stove filled with a prized recipe. There is a reason for the popularity of this cookware: It works.  Perfect for sautéing and braising, it can also be used in the oven for baking and 500-degree broiling. See all-clad.com.

Know of any fun, upcoming food events? Let us know! E-mail mjackman@metrotimes.com.

blog comments powered by Disqus

> PLACE CLASSIFIED AD