The state of the table in metro Detroit is in flux, a good thing, but it’s a slow-moving river of change. Where meat and potatoes, simple food, once reigned, with fried perch and walleye always holding their spots lower on the menu, variety crept in and we are now, after about two decades of giving it a chance, more willing to experiment with new tastes, new cultures and new ideas. What’s often taken for granted in New York, Chicago and San Francisco arrives as a big deal here — but it’s here, and that’s the welcome point. We present what follows as the state of the table on our own turf, arrived at in our own time.
– Ric Bohy
Training day
by Michael Jackman
What’s it like to shop with the pros?
Bill of flair
by Ric Bohy
Making special requests of area chefs offers sumptuous surprises.
Fresh, cheap and out of control
by Michael Jackman
Ethnic markets offer great values and stunning novelties.
Commercial grade
by W. Kim Heron
Stocking your kitchen at restaurant supply shops.
Raising the bar
by Ric Bohy
Americans developing a taste for finer chocolates.
Shtick it to ’em
by Sarah Klein
Theme restaurants gone wild.
By the book
by Rebecca Mazzei
These recipes references show the way to better eating.
