Food Stuff 

Take the cake The organizers of the Food Network Challenge are bringing a "cake race" to the Detroit Jazz Festival. This jazz-themed challenge will have expert cake-makers trying to create sumptuous confections at breakneck speed. At the Food Network Challenge "village" between Hart Plaza and Campus Martius Park on Woodward Avenue, 2-5 p.m. on Saturday and Sunday, Sept. 2 and 3. Free and open to the public.

Merci, merci me Josephine Creperie & Bistro continues its tour of different regional cuisines with a distinct French influence on the last Wednesday of every month. This time, it's a five-course prix fixe dinner featuring a celebration of the cote d'azur. Diners may expect an amuse bouche and five courses, including beef, poultry, vegetarian and seafood entrée choices. At 241 W. Nine Mile Rd., Ferndale; 248-399-1366; $28 per person, not including tax, tip or beverage; reservations required.

Playing squashWine lovers and their families may want to take the three-hour drive out to Baroda in western Michigan for the Round Barn Winery and Distillery's annual harvest party, where guests and their children are welcome to doff their shoes, leap into massive bins of harvested grapes and "trample out the vintage." The festive event will have live music and dancing for adults, as well as hayrides, helicopter rides and a moonwalk for the tykes. 2-7 p.m. Sunday, Aug. 27, 10983 Hills Rd., Baroda; 1-800-716-9463.

 

Eat the Page

Who knows? Maybe the next new cuisine to sweep the nation will be Korean. It is good. Get a head start on the masses. Make your own. Eating Korean by Cecelia Hae-Jin Lee ($27.50, John Wiley & Sons, Inc.) is first a cookbook, but also a collection of stories about Korean culture and how it relates to the rice dishes, Kimchi (pickled foods), the soups and hotpots, the noodles and dumplings, and the meats and poultry that comprise this complex and delectable cuisine. Start with the green onion pancakes — quick, easy and versatile, eaten as a snack, a meal or an appetizer.

A Tasty Beverage

On a recent visit to Honeybee Market La Colmena we found at least 10 varieties of Jumex fruit juices: guanabana, apricot nectar, pear nectar, plum, papaya, pineapple, coconut pineapple, peach ... the list goes on and on. We hadn't had them in a while, but they are delicious. We'd suggest mixing them with rum, but we've already told you to mix lots of things with rum. They'd be good mixed with yogurt and perhaps a little brown sugar or lemon if you like it tart for a dressing for fruit salad.

It Works

With peaches at their peak right now, this is the time to make your own ice cream. A little research reveals a confusing array of ice cream machines to consider. We like the manual ones. At least you're using up a few calories twisting the crank. Online you will find dozens of machines and recipes to make in them from about $30 up to several hundred dollars. Use your imagination. Add some blueberries. Dazzle your friends at your next barbecue. Maybe they'll reciprocate and invite you.

Know of any new restaurants, special dinners or food-related events? Let us know. Send materials to mjackman@metrotimes.com.

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