Food Stuff 

Blending in The masters of meat at Morton's Steakhouse in Troy are offering people the chance to try to make their own wine. No, you won't have to cultivate grapes or stamp out the juice — it's really a wine-blending seminar. Working with Napa Valley's Franciscan Oakville Estate vineyards, the lesson comes complete with wine kits, the advice of an expert wine representative, and samples of Morton's signature hors d'oeuvres. At the end of the class, the expert will try each group's blend and decide which is the champion blend, awarding each "student" in the winning group a $50 Morton's gift certificate. Sept. 14, at Morton's, The Steakhouse, 888 W. Big Beaver Rd., Troy; call 248-404-9845 or visit mortons.com to make reservations; lesson is $45.

Franc talk The folk at Ann Arbor's slow-food restaurant, Eve, will be continuing their tour of France, region by region, with an installment called "South by Southwest," though it has nothing to do with the beer-soaked Texas music fest and everything to do with southern France. The event will cover the lore and traditions of the region, its major kinds of wine, how to read a label, and food and wine pairings that are "made in heaven." The restaurant will offer seasonal delicacies. At 7 p.m. Wednesday, Sept. 13, at Eve, the Restaurant, 415 N. Fifth St. (at Kingsley), Ann Arbor; 734-222-0711; evetherestaurant.com; $35 per person.

 

Eat the Page

This is not a new book, but it is available and worth owning. Madhur Jaffrey's Quick & Easy Indian Cooking ($15.95, Chronicle Books) offers recipes that can be made in 30 minutes or less. Start with the shrimp with garlic and chilies. If you think that you don't like Indian food, this will open the door for exploration for you. The spicy grilled chicken is another one of our favorites. Gently stewed beets and turnips with cumin are unusual and delicious renditions of these vegetables. The sweet, pale orange-mango lassi is good enough to have for dessert.

A Tasty Beverage

Steven Raichlen is the author of many barbecue books, including 2003's BBQ USA, which includes this recipe for a Chimayo Cocktail, inspired by this New Mexican town's superlative apple cider: Core an apple, cut it into 8 wedges and toss them in a small bowl and with 1 tablespoon of the lime juice. Just before serving, combine 6 cups fresh apple cider, 6 ounces tequila, 3 ounces crème de cassis, and 5 more tablespoons of lime juice in a pitcher with 2 cups of ice. Stir well and pour into ice-filled highball glasses. Press an apple wedge onto the rim of each glass and serve at once.

It Works

You need not leave home to enjoy a fresh restaurant-quality waffle next Sunday. Just plug in your new waffle iron, pour in some batter — add a little vanilla and some grated orange peel or a splash of Cointreau. In a few minutes, voilà, you've got a hot, fresh waffle. A dollop of butter and a drizzle of maple syrup and you're in business. For the price of a good restaurant brunch, you can become your family's favorite breakfast chef. Amazon alone stocks more than 80 models, and some cost as little as $20.

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

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