Praise the lodge — What better way to celebrate the end of Lent than by digging in to a plate of the "Wild Thang" or "Buffaloaf" or a slab of Jack Daniels BBQ ribs? Or so ask the folks behind the Moose Preserve Bar & Grill, and its sister lodge-themed dining establishments. They have prepared an Easter of brunches and dinners, with brunch at Westland's Beaver Creek Bait & Tackle (1609 N. Wayne Rd.; 734-722-5330) and brunch and dinner at Northville's Deadwood Bar & Grill (18730 Northville Rd.; 248-347-4353), Troy's Camp Ticonderoga (5725 Rochester Rd.; 248-828-2825) and Bloomfield Hills' Moose Preserve (43034 N. Woodward Ave.; 248-858-7688). Call for details.
East of Eden — If your idea of Easter doesn't involve protein piled quite so high, Ann Arbor's slow-food eatery, Eve, is serving special fare for the day, as well as resurrecting some old favorites from its discontinued brunches. Located in the Kerrytown Market Shops on Kingsley Street between Fourth and Fifth avenues, Ann Arbor. Call 734-222-0711 or see evetherestaurant.com for details
Spring Warm-up —Amsterdam Espresso is celebrating its first year of business with an all-weekend party, March 30-April 1. Friday night, Dorkwave DJs will spin, there'll be live music 3-10 p.m. Saturday, and on Sunday, in addition to an art show, jugglers Tovio and Lucy will give a 2 p.m. performance, followed by live music until 8 p.m. At 4639 Second Ave. (at Forest), Detroit; 313-887-1286.
Eat the Page
On his Food Network show, Easy Entertaining with Michael Chiarello, the former chef of Napa Valley's Tre Vigne makes cooking look easy while presenting food that his guests love. His book At Home with Michael Chiarello: Easy Entertaining (Chronicle Books, $40) is chock-full of recipes that reflect the style of California wine country, as well as Chiarello's Italian heritage. They're all good foods for entertaining guests, whether they're complex or kept simple. The photography will inspire you to experiment with his recipes.
A Tasty Beverage
Once a plentiful Piedmont grape, the Bonarda varietal hitched on the backs of immigrants all the way to Argentina's Mendoza where it is now being pressed and fermented into purple and delightfully drinkable Colonias Las Liebres. A juicy glassful smells of fruit leather and tastes like blackberry narcotics. It is especially functional for those of us that detest sticky oak tannin and synthetic muscle in our red wines. Plus, the label bunnies are so damned adorable. Try washing down your next meal of grilled burgers with a bottle. It retails less than $10.
It Works
Long, thin, flexible spatulas are often known as fish spatulas, as they make it possible to flip a whole fish or a tender filet without breaking it into small pieces, thus preserving an attractive presentation. The slots allow the butter or broth to drain. Heat-resistant metal renders them perfect for use on a hot grill, which should become important any day now. We've seen them from 6 inches to about 13 inches in length. Splurge. Get a long one and fish for pickerel instead of sunfish.
Know of any new restaurants, special dinners or food-related events? Let us know. Send materials two weeks in advance to [email protected].
