Food stuff 

Dressed to go — West Bloomfield's Stage Deli is now selling its sour cream-based garlic dressing in carryout containers. It's $3.50 a half pint, $6.95 a pint and $13.90 a quart. Bring home the flavor from the Stage Deli, 6873 Orchard Lake Rd., West Bloomfield; 248-855-6622.

Chef's visit — At Ann Arbor's premier location for slow food, Eve, this week marks another installment of their continuing "visiting chefs" series, with a special dinner with John Somerville. What better way to celebrate the autumn harvest than with a collaborative multicourse wine dinner with Somerville, the chef de cuisine for the nationally acclaimed destination for dining, expensing and question-popping, the Lark in West Bloomfield. It happens Monday, Oct. 22; arrive 7 p.m.; $120 inclusive of tax and gratuity. At Eve, 415 N. Fifth Ave., Ann Arbor; 734-222-0711.

Bonbons — The friendly folks at Ferndale's Josephine remind us that Sweetest Day is Saturday, Oct. 20, and that they've put together an impressive five-course prix fixe menu that's sure to impress, with a choice of 10 entrées, four starters and five desserts. In addition, they'll be serving from their normal dinner menu as well. They'll also have their "last Wednesday" event a week early, on Wednesday, Oct. 24, due to Halloween. Josephine Creperie & Bistro, 241 W. Nine Mile Road, Ferndale; 248-399-1366; call for reservations.


EAT THE PAGE

We love kids, especially kids who can cook. Mother's Day and Father's Day are made for breakfast in bed. Aid the process with a copy of Williams-Sonoma Kids in the Kitchen: Fun Food (Free Press, $19.95). This super-kid-friendly book contains fully illustrated directions for 25 easy-to-prepare recipes that range from mac 'n' cheese to meatballs and spaghetti. Stuffed baked potatoes and roasted carrots might make vegetables more tolerable to the little munchkins, more likely if they make them. Multiple variations of several of the recipes let them perfect their skill without boring parents' palates too much.


A TASTY BEVERAGE

Fermented from the juice of Garnacha Tinta grapes picked from vines that have spent more than 50 years sending their roots into the loose, stony soils of northeast Spain, Viña Alarba is equally pleasing to taste buds and wallet. The high and dry climate of Calatayud D.O. has produced a wine with aromas of spice and sun-dried fruits that drinks like it cost three times its $8 price tag. Famous wine critics love it. Try a glass or three with a firm sheep's milk cheese and a crowd of good friends.


IT WORKS

Have you ever wondered what's in those sausages that you eat? The easiest way to be certain that there's no mystery is to make yourself. It's easier than you might think. Mount the hand-cranked device on a table or countertop. Mix the ingredients in a bowl — there are plenty of recipes on the Web — and run the mix through the meat grinder. If you want them in casings, you put the casings over a funnel, which is included, and crank everything directly into the funnel. Voila — sausage. The one pictured here, made by Pragotrade, costs less than $25. Now you might want to get a smoker.

Know of any new places, special dinners or food-related events? Let us know. Send materials two weeks in advance to Food Stuff, Metro Times, 733 St. Antoine, Detroit, MI 48226 or e-mail mjackman@metrotimes.com

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