Food Stuff 

FEAST TIME — Shiraz will host a harvest feast for those who can't wait till Turkey Day to dig in. Where possible, ingredients will come from local, organic and sustainably run sources, and the menu will include roasted beet salad, sautéed lake perch, glazed duck confit and seared lamb loin. At 7 p.m. Nov. 6-7, at 30100 Telegraph Rd., Bingham Farms; 248-645-5289; reservations required; $36.95 per person, plus tax and tip; wine packages extra.

SIP A LITTLE — Ferndale's Western Market will host a wine tasting at the Woodward Avenue Brewery tonight, Nov. 5, from 7 to 10 p.m., featuring 25 interesting but approachable wines from around the world; light food and music included; admission $20; at 22646 Woodward Ave., Ferndale; 248- 546-3696.

TEA'S HERE — The local team behind the health-conscious brews of ONO Tea has snagged some distribution deals with local markets. In addition to getting their special teas online, you can now purchase ONO at Hiller's Supermarkets, Nino Salvaggio International Markets and Plum Markets. For more information, see


Do pork chop étoufée and collard greens and breakfast corn bread with sausage and apples sound good to you? If so, get your hands on a copy of Terri Pischoff Wuerthner's In a Cajun Kitchen: Authentic Recipes and Stories from a Family Farm on the Bayou (St. Martin's Press, $29.95). Descended from a Cajun family that settled in Louisiana around 1760, Ms. Wuerthner dazzles with her recipes, food being one aspect of Cajun culture that has been passed down through generations. The accompanying stories make this an enjoyable read too.


We have long praised the tasty fermented apple and pear beverages from Uncle John's Fruit House Winery. The Michigan establishment has taken its hard cider one step further, distilling it into a fine Michigan apple brandy. At 90 proof, it is straight-up soul of fruit, profoundly apple, with a finish that quickly blooms warm within the breast. With state liquor laws making it tough for a small distiller to distribute its goods, you'll have to go to St. John's to pick up a bottle. We could think of lesser reasons for a road trip out Lansing way. Check out


The prepared mixes of Tony Chachere (SACH-uh-ree) and his Famous Creole Cuisine are said to "Make Everything Taste Great!" Who are we to argue? Tony's products include rice dinner mixes, sauce mixes, injectable marinades and a popular seasoning blend, Original Creole Seasoning. Its uses are limitless. It's good sprinkled on fish before sautéing, and a delicious addition to gumbo and jambalaya. Put it on ribs or chicken before barbecuing. It'll even kick up eggs and potatoes. Check out for the complete line.

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