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Food Stuff 

Class act The culinary arts program at Schoolcraft College has produced some of the area's finest chefs, many of whom have benefited from the proceeds of the annual Culinary Extravaganza. This foodie fund-raiser offers an opportunity to support the program while enjoying an afternoon of samples from the likes of Steve and Rocky's, Tribute, Lovin' Spoonful, Rattlesnake, Five Lakes Grill, Seldom Blues. You'd be hard-pressed to come up with a better dining experience. Event is 2-5 p.m. Sept. 24, at the Vista Tech Center, Schoolcraft College, 18600 Haggerty Rd., Livonia; $50; for more information, call 734-462-4400, ext. 5008.

Drink it in The Birmingham Bloomfield Chamber's Third Annual Fundraiser, Vine & Dine, promises to dazzle guests with an outstanding selection of domestic and imported wines, and a strolling buffet with fare from the finest restaurants and caterers, among other pleasures. Participating restaurants include the Beverly Hills Grill, the Rugby Grille and Tu-Can Tango. A portion of the proceeds will benefit the Gleaners Community Food Bank of SE Michigan. Event is 6-9 p.m. Wednesday, Sept. 27, at the Cranbrook Institute of Science, Bloomfield Hills; $65 per person; for reservations call 248-644-1700 or visit vinedine.com.

 

Eat the Page

Tom Fitzmorris has been a New Orleans food writer since 1977. He is eminently qualified to have written Tom Fitzmorris's New Orleans Food: More than 225 of the City's Best Recipes to Cook at Home ($19.95, Stewart, Tabori & Chang). Tom is also known for his daily 3-hour radio program, "The Food Show," broadcast every afternoon on WSMB-AM. The recipes include many New Orleans classics such as Drago's char-broiled oyster, which alone is worth the price of the book. A portion of the book's profits will benefit New Orleans recovery efforts.

A Tasty Beverage

Adios Motherfucker —

This obscenely named cocktail calls for mixing 1/2 ounce each of vodka, gin, tequila, blue Curacao, rum and sour mix. Add two ounces of 7-Up or Sprite. For the shot version, simply layer in a shot glass 1/2 Kahula and 1/2 tequila. Either way we like the name as much as we like the drink. Be forewarned: Don't let too many of either version lead to any "mother" jokes.

It Works

Not everyone who enjoys a shot of espresso feels the need to own a high-tech $1,000-plus espresso/latte maker. The basic pot not only makes a perfect brew, but is great looking too. They're available for less than $20 at any kitchen store or online. Ours is at least 20 years old and still performs admirably. Put 3 oz. per cup in the lower container. Put 1 or 2 teaspoons of ground espresso in the basket. Screw the top container onto the bottom. Place the pot over low to medium heat. Enjoy a great espresso within minutes.

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

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