GLOBALBREW — The brew mavens at Champane's have come up with a world-class beer event called Beers of the World. Featuring 24 beers from 14 countries, brewed in 18 different styles, ranging from Pilsner Urquell to more exotic suds, it starts at 6 p.m. on Thursday, May 14, at Champane's Wine Cellars, 7007 Chicago Rd., Warren; 586-268-4900; $20 per person.
BLUE CHEER — Seldom Blues has more affordable choices than ever. With their new "Southern Selections" section of the menu, you can have an upscale meal in the restaurant's elegant surroundings for as little as $10 during lunch and $19 during dinner. Build your meal from such choices as fried or smothered pork chops, fried catfish, fried chicken, and such traditional sides as mashed potatoes, collard greens and fried okra with a choice of dessert. In the Renaissance Center, Tower 400, Detroit; for reservations, please call 313-567-7301.
EAT THE PAGE
Barbecue aficionaodos will relish America's Best BBQ: 100 Recipes from America's Best Smokehouses, Rib Joints, Roadhouses and Restaurants by Ardie A. Davis, a barbecue historian, and Chef Paul Kirk, winner of seven world championships. In addition to techniques and recipes from some of the nation's best pitmasters are stories and photos that will tempt you to hit the road to try these favorite joints. The authors agree that some of the best tasting 'cue is made with a simple rub of salt and pepper, without sauce.
A TASTY BEVERAGE
Check your local beer store shelf for Magic Hat's "Summer Scene" variety 12-pak. Besides the standard fruity #9 and Lucky Kat, a hoppy pale ale, you'll find the new summer seasonal, Wacko, a low-alcohol session beer, malty and nutty over a mild grassiness and dyed a shocking bright pink with beet juice — sure to make a scene. A little stronger is the one-off Odd Notion. This summer it's a spicy and refreshing Belgian-style pale ale smelling of clove and topped with a frothy white head.
Now that you've got a book to get you started barbecuing low and slow, you need a pit. The choices are limitless, but keep in mind that all you really need is a place for the fire and somewhere to put the meat. The difference between an $85 grill and an $850 grill comes down to size, appearance, and bells and whistles. Nonetheless, it's still about fire and what's cookin'. Robert Felton, the Detroit Grill King, will put you into an inexpensive barrel smoker for less than a hundred bones. See detroitgrillking.com.
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