Food Stuff 

New greens, spring wines, planting trees and more

First green — There's a new healthful food spot in the Grosse Pointes. It's called "Greengos," and it's already doing a pretty brisk carryout business. Self-dubbed as an "ethno-world gourmet café," the idea is simple: fresh, healthy food for people with active lifestyles. The menu is "flexitarian" with an emphasis on vegan and gluten-free options. They sell organic raw juices as well as whole fruit smoothies. Open for breakfast, lunch and coffee. At 15104 Kercheval St., Grosse Pointe Park; 313-432-2373; urbangreengos.com.

Spring bouquets — Ann Arbor's Gratzi is hosting a wine dinner this week, featuring a variety of wines from Fattoria Giuseppe Savini Wines of Abruzzo, Italy. Chef John Fischer will pair five Savini wines with select Gratzi dishes, including a crêpe, pan-seared jumbo scallops, creamy carnaroli risotto, two pan-seared fillet medallions, as well as desserts from the Chop House. It all happens starting at 6:30 p.m. Tuesday, March 15, at 326 S. Main St., Ann Arbor; 888-456-3463; reservations required; dinner is $60 per person plus tax and tips.

Bell's swells — Swanky downtown supper club Cliff Bell's has not only revamped its menu, it's now offering its first wine dinner of the year. An upcoming schedule of monthly two-hour dinners are the club's way of marking five years in business. The first event is billed as "A Local and Organic Wine Experience." All four wines are either local or organic, and they will be paired with a four-course dinner from the club's impressive kitchen. Each dinner night will conclude with live jazz, and guests are invited to stay for the entertainment. The even starts at 7 p.m. on Tuesday, March 22, at 2030 Park Ave. Detroit; to reserve your spot, call 313-961-2543; cost is $60 per person including tax and tip; for more info, see cliffbells.com.

Plant one — The good people at the Greening of Detroit are getting ready for their most ambitious planting season yet. Some 4,000 trees are to be planted citywide, starting on March 26. Will you accept their "Green Thumb Challenge" and help out? They need to recruit 7,000 volunteers to assist with tree plantings! The spring and summer project lasts until June 11, and weekly plantings will occur almost every Saturday. Want to get your hands in some fresh dirt and help Detroit breathe easier? Call the Greening of Detroit at 313-273-8733 or e-mail volunteer@greeningofdetroit.com.

The Eagle has disbanded — It's hard to let go of a classic restaurant, especially one that has existed for a generation, but sad news comes to us this week: A note was found pinned on the door of Hamtramck's venerable Polish restaurant Under the Eagle. The simple message read: "Thank you for your patronage. After 38 years, we've retired. Bog zaplac. We are now CLOSED. —Terenia.".

Food/RhoughtIna Garten is at it again. Her new Barefoot Contessa book, How Easy Is That? — Fabulous Recipes & Easy Tips (Clarkson Potter, $35) makes cooking easy, or, at least, easier for novices and seasoned cooks. Her recipes may be uncomplicated, but the results are not short on flavor. Watch her popular TV shows to see how effortlessly she cooks. Granted she's had plenty of experience, but you can glean tips and techniques that make cooking fun, just like you'll find in the book.

Bottoms UpYunnan is the southern Chinese province bordering Vietnam and believed to be the birthplace of tea. It produces more black tea than any other part of China. For a unique cup try Yunnan's black tea version of the popular Dragon Pearl. The large leaves are rolled into firm spheres of brown and gold and as the pearls steep they unfurl and release a liquor that is sweet and smooth with a hint of fertile soil. Deep aromas of malted barley swirl around more subtle notes of cocoa. It's tasty hot or cold.

The WorksWithout the photographs, who would know what to expect a Kulu knife to look like? With one, your interest is apt to be piqued. They are weird-looking, but in a good sort of way. They're colorful and, well, they're different. This Kuhn-Rikon device has an ergonomic handle that sits atop a curved mezzaluna-style carbon-steel blade that has a nonstick surface. It's perfect for mincing and chopping herbs and leafy vegetables. It comes with a safety sheath and can be put in a dishwasher. Amaze your friends! Available online at Sur La Table's website.

Know of any upcoming food events? Let us know! Call 313-202-8043 or e-mail mjackman@metrotimes.com.

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