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Food & Drink > Food Stuff

Food Stuff

A restaurant on wheels, local eateries on TV, and more

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Published 9/8/2010

Tasty trailer — You may have seen it around Corktown — or glimpsed it at the U.S. Social Forum. Or perhaps you just heard about it from a friend. But that vintage silver Airstream trailer that serves food is a delicious reality. It's called the Pink FlaminGO!, and it's the brainchild of an entrepreneurial Corktown resident. Envisioned as a traveling restaurant serving locally grown, health conscious, organic food around the city of Detroit, you can track this trailer (and its rotating menu) down by checking out its Facebook page (the Pink FlaminGO! Mobile Restaurant). Not only will the eatery on wheels use local ingredients, much of the produce is to be grown in Corktown gardens. Owner Kristyn Koth had been dreaming for years about "bringing healthy food to the street," and says Detroit officials have been helpful about getting permits and approvals. More than a righteous do-gooder, she also has a serious culinary pedigree, as she has worked in restaurants from Detroit to Traverse City. Though she can whip up some mean zucchini-flower quesadillas, expect much of the fare to be inexpensive and healthy. For more information, see the Facebook page.

TV dinners — A new local show about Detroit-area restaurants is making its bid for prime time. The show, Dining in the D, premieres Sept. 14 on CMNtv public access television. Hosted by chef Tom Keshishian of the Berkley Bistro and Café, he'll bring viewers into area kitchens for some tasty shop talk. We hear the first episode will feature Mae's in Pleasant Ridge, Golden Gate Café in Detroit, Due Venti in Clawson, and Ellie's in Berkley. The public access channel can be seen in more than 140,000 homes in Oakland County, and will air 7:30 p.m. Tuesdays, 4 p.m. Wednesdays, and 9:30 p.m. Saturdays.

Urban feast — Earthworks Urban Farm presents its Third Annual Harvest Dinner this week, a family-friendly event celebrating local youth, food and culture. It's a great opportunity to meet the Earthworks crew, and attendees can expect gourmet local foods and barbecue, all in a social and supportive environment. It happens 5-8 p.m. Saturday, Sept. 11, at Gleaners Community Food Bank, 2131 Beaufait St., Detroit; entry is $15-$100 on a sliding scale; seating limited and reservations required; for full details, including registration form, see cskdetroit.org/earthworks or call 313-579-2100, ext. 204.

Franchise player — Brann's Sizzling Steaks & Sports Grille in Northville has undergone a major renovation, and they want to draw sports fans' attention with a special event featuring Detroit Lion Calvin Johnson. That's right, the day after the season opener versus the Chicago Bear, Calvin will be on hand to help the restaurant inaugurate its new look. It happens 6-8 p.m. Sept. 13, at 39715 Six Mile Rd., Northville; 734-420-1400.


FOOD/THOUGHT

For 30 years, Nick Malgieri has inspired legions of bakers with more than a dozen books on every aspect of it. His latest, Bake!: Essential Techniques for Perfect Baking (Kyle Books, $29.95) demystifies some longstanding misconceptions many people have about the difficulty of baking. All of the chapters — which cover puff pastries, brioches, bar cookies, brownies, flatbreads and more — start with a technique and then embellish upon it. The recipes for olive bread and whole grain breads should prove especially tempting to bread lovers.


BOTTOMS UP

Most adventurous tipplers first experience sake at a kitschy Japanese steakhouse where a low-grade version of the drink is served warm — and usually tastes nasty. For a better introduction, try a chilled, U.S.-brewed Sho Chiku Bai Premium Ginjo from Takara. Produced from highly milled rice (the heart of the grain is best) and grown in the Sacramento Valley, it's a drinkable semi-dry rice wine with aromas of melon, candied citrus, flowers and freshly baked bread. Drink a choko or two as an aperitif or with most any lightly seasoned foods.


THE WORKS

Here's the question: "Tired of getting last week's burnt mess on this week's dinner?" So queries the pitchman on the Grill Daddy website. We were skeptical when the package we found locally proclaimed "as seen on TV," but we had to try it. We're glad we did: So many other utensils just don't clean that grungy grate, but this one does. Fill the contraption with water, heat your grill, then turn a valve and start brushing: the gizmo steam-cleans away that "cooked-on, charred-on mess." In seconds, you'll be ready to throw on the beef.

Got any tasty tips? Send them to mjackman@metrotimes.com.

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