Food Stuff

Jul 9, 2008 at 12:00 am

TUSCAN SON — Assaggi Bistro will be hosting a Tuscan wine dinner with Lionello Marchesi, owner of three historic Tuscan wineries: Castello di Monastero, Coldi Sole and Poggio Alle Sughere. Along with Marchesi's wines, Assaggi's kitchen will prepare a sumptuous six-course dinner. Begins at 6:30 p.m. Monday, July 21; $75 per person plus tax and gratuity; RSVP; limited seating. For reservations and further details, please call 248-584-3499. At 330 W. Nine Mile Rd., Ferndale.

GOOD CAUSE — United Peace Relief Detroit has cooked up a fun event. You can help them help Detroit's homeless by dropping in at a hip patio lounge. If $30 seems a bit steep, consider that they'll have cheeses from Zaccaro's, downtown Detroit's gourmet grocer, and wines hand-selected by local wine distributor Joe Bruno. Add the summery sounds of the Future Jazz Kartel and you've got a good time. At TV Lounge, 2548 Grand River Ave., Detroit, at 6-9 p.m. on Wednesday, July 9. For more info, see or you can send an e-mail to [email protected].


Yet another book on grilling pizzas attests to the growing popularity of this relatively new form of cooking one of America's favorite foods. In Grilled Pizza & Piadinas (DK Adult $20) authors Craig W. Priebe and Dianne Jacob illuminate this simple-to-learn technique that gives pizza a smoky flavor, and a crispy crust. Piadinas are grilled sandwiches made from dough that resemble a tortilla when rolled out. They have no yeast, thus don't require a long rising time. The many color photos are mouthwatering; the recipes unique and delectable.


Bell's brewery has long been known for their plentiful line of ales, from stouts to pales to that ubiquitous summer wheat-based quaffer Oberon. But it's Lager of the Lakes that we'll be drinking this season. With a nod to the Old World, it's crafted with Munich and Pils malts for a smooth and toasty base. Yet with a prominent hop character it distinctly remains a Bell's product. Dry and refreshing, we imagine it is at its best when naturally chilled in a stream and the sun goes orange behind the pines.


The pictured roast is called tri-tip, a cut that is little known in this part of the country, although popular out west for years. Cut from the bottom sirloin, tri-top is a triangular piece of beef, about two pounds, that is best grilled like a steak. Cooking it to medium rare, no more than medium, yields a tender, flavorful treat. Slice it thin across the grain and dip the slices in barbecue sauce for a sandwich that any beef lover will rellish. The best local source that we've found is Costco. Be sure to buy the whole roast, not the strips.

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