Food Stuff 

MEATY BOOK

This week, the co-founder of the Morton’s steakhouse chain, Klaus Fritsch, is winding up a 40-plus city tour to promote his cookbook — Morton’s Steak Bible — with a book-signing appearance at Morton’s in Southfield. The event will feature cocktails and such hors d’oeuvres as carved tenderloin, smoked salmon, wild mushroom canapés and chicken goujonettes. There will also be an exclusive silent auction, offering a home-cooked Morton’s dinner for eight and an exclusive hotel package, to benefit the Michigan Chapter of the National Multiple Sclerosis Society. At 6 p.m., Monday, Feb. 5, at Morton’s: The Steakhouse, One Towne Square, Virchow Krause Building, Southfield; $30, including a copy of Fritsch’s book; RSVP by calling 248-354-6006 by Feb. 4; space is limited.


CAMPUS COOKING

Next week, Chrysler, Jeep and Chrysler Financial will host a "Motown Iron Chef" cook-off at Detroit’s Winter Blast. Three skilled chefs will compete and donate prizes to their favorite charity. A panel of judges will sample all of the food specialties and score each item on flavor, presentation, quality and creativity. The Chrysler-Jeep tent at Winter Blast will be near Campus Martius Park on Monroe Street. Free and open to the public, Friday, Feb. 9, 11 a.m.-midnight, Saturday, Feb. 10, 10 a.m.-midnight, and Sunday, Feb. 11, 10 a.m.-9 p.m.


EAT THE PAGE

Many Books claim their usefulness to both novice and professional. Hugh Johnson and Jancis Robinson’s World Atlas of Wine (Barnes & Noble, $29.95, fifth edition) is one that actually delivers. With hundreds of pages full with maps, pictures and lucid text, this tome is a bookshelf must for wine enthusiasts and geography geeks alike. Have you ever had a delicious glass of wine and wondered about its roots? It’s likely the World Atlas of Wine contains a map that presents the nearby village where the grapes were grown and the country road that will get you there.


A TASTY BEVERAGE

Michigan has lots of things: seasons, snowmobile trails, smokestacks, raccoons, water, artisan-brewed beer. We prefer the latter for drinking, especially when it sports a head of lively foam over hazy gold and tastes of early season apples and a Lake Michigan breeze. Aged in French oak, Leelanau Brewing Company’s Good Harbor Golden is as refreshing as it is complex. Its lemon and hay aromas might not be for everybody, but we know what we’re drinking with our next walleye dinner. Pound a bottle at Slows Bar BQ or pick one up at a quality beverage shop near you.


IT WORKS

Whether we’re extracting lime juice for margaritas, key lime pie, guacamole, mojitos, ceviche or just plain old limeade, we have yet to find a better tool for the job than the simply elegant Mexican-style lime squeezer. Just cut a lime in half, load it into the press, and squeeze. You’ll get just about every drop of tangy liquid from the lime — without the seeds. These things are so handy we keep one in the kitchen and one at the bar just to ensure that no drop of lime juice is ever wasted.


Know of any new restaurants, 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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