Food Stuff

Slide dishes — Is it a potluck slide show or a slide show potluck? Strangely, the "Slideluck Potshow" is both, an event where artists and photographers bring food, drinks and a maximum of five minutes' worth of slides. After drinking, mingling and dining on the home-cooked delights, the lights will go down on a hushed audience in the throes of a food coma, and the organizers will cobble together a slide show. Intended as a forum for "exposing artists, curators and editors to new work" in a non-commercial, non-competitive setting, the relaxed and spirited atmosphere sounds like fun. It all happens 7 p.m. until midnight Thursday, Jan. 31, potluck starts at 7 p.m., slide show starts at 9:30 p.m. At the Contemporary Art Institute of Detroit's Ladybug Gallery and Studios, in the basement of the newly remodeled Whitdell Apartment building, 1250 Hubbard, Detroit. The submission deadline is Jan. 27. For more information see

I am legend — There was a time when the word "legendary" was reserved for such things as the holy grail or the ark of the covenant. Today, it seems that just about anything can qualify for this awesome adjective. The latest entry? Bagger Dave's Legendary Burgers & Fries, brainchild of a Buffalo Wild Wings franchisee, recently opened in Berkley. This spot allows you to request hand-crafted burgers and choose from 27 toppings to "create your own legend." Expect a non-smoking atmosphere, and decor that includes historical photos of Berkley, an electric train running through the establishment. And those burgers? Just like the ones passed down in the legend. At 2972 Coolidge Hwy., Berkley; 248-543-DAVE; open 11 a.m.-11 p.m. Sunday-Thursday, and 11 a.m. until midnight Friday and Saturday.


Andrea Nguyen's Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors (Ten Speed Press, $35) is loaded with recipes for this delicious and healthful cuisine, which hasn't caught on in Detroit as quickly as it has elsewhere. Báhn mì is the classic Vietnamese baguette sandwich filled with garlicky meats and pickled vegetables, chiles and cilantro. Pho, perhaps the best-known noodle soup, is more complex to prepare, but worth it. If egg, shrimp and scallion pancakes sound tasty to you, wait until you see the photo.


We're always looking for a tasty gin good enough to serve as a cocktail base yet not so pricey that we can't afford the garnish. After an exhaustive series of tests, it turns out that the pedestrian Bombay Dry gin best fills the bill. With a small advertising budget and less glitz than its upscale cousin, Bombay Sapphire, Bombay Dry costs a fraction of the price and will still provide that herbal, piney punch you want in a good gin. If prepared correctly, it will even make a passable martini.


Have you ever wished there were a magic wand that you could wave to eliminate using excess oil for pan sautéing or coating vegetables for grilling? Here it is — the Chef'n Oilwand. Both a baster and brush, it comes with a countertop stand. Just fill the Oilwand with your favorite oil. A light squeeze of the bulb releases oil into the silicone brush that's heat-resistant to 650 degrees, allowing you to easily spread the oil evenly throughout the pan. It comes with a handy storage base and is top rack dishwasher safe. Available at for $10.

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