Food Stuff 

Home, sweet, home — What does it say when a Michigan restaurant weathers 25 years, several recessions and actually grows to three locations? It says you're talking not of a restaurant but of an institution: Sweet Lorraine's. It has been a quarter of a century since chef Lorraine Platman and her husband, Gary Sussman, opened Sweet Lorraine's Café & Bar on Greenfield Road, just north of 12 Mile Road. To mark the anniversary, Lorraine's is offering any two entrées for $19.84 during lunch and dinner for two days only: Monday-Tuesday, Nov. 30-Dec. 1 at the original location: 29101 Greenfield Rd., Southfield; 248-559-5985.

Symon says — We hear Food Network host Guy Fieri is bringing his Rock n' Roll Culinary Road Show to town. What's more, he'll be joined by Iron Chef Michael Symon, the owner of downtown Detroit's Roast, among others in his portfolio. Nominated for best chef-great lakes region by the James Beard Foundation (2006), Symon opened Roast just last year. See Fieri and Symon together at 8 p.m. Friday, Dec. 4, at the Masonic Temple Theatre, 500 Temple St., Detroit; 313-832-7100; tickets are $28, $35 and $50); order by phone at 1-800-745-3000.


FOOD/THOUGHT

Chef and restaurateur Marcus Samuelsson's New American Table (Wiley, $40) is an exploration of more than 300 recipes that combine American tradition with modern interpretations of dishes, reflecting the diverse population found throughout our land. From breakfast burritos to spicy dill popcorn to rice with fava beans and Virginia ham, tempting photographs and stories about the origins of the recipes make this more than just a cookbook. 


BOTTOMS UP

Funky like pickled apple and herb juice squeezed from a burlap sack that's been resting for ages in a musty barn cellar among the cobwebs, Sarasola Sagardoa is a traditional Basque cider from a house located in the apple growing hills of Astigarraga in northern Spain. Severely tart and dry yet possessing the fresh flavor of apples this cider is leaps beyond the insipid six packs you find on grocery store shelves. The pouring directions indicate there should be three feet between bottle and glass. Good luck.


THE WORKS

Done right, deep-fried turkeys are fantastic, but there are some hazards: the hot oil presents fire danger, splattering oil can cause burns, and then there's the problem of disposing of all that oil. One alternative to deep frying is the Char-Broil Big Easy Oil-Less Infrared Turkey Fryer. The heat penetrates the turkey resulting in a moist, crisp, flavorful treat. They can be found for less than $150, including the cooker, cooking basket, lifter, meat thermometer and quick-start cooking guide.

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