Home slice — On Jan. 3, Little Caesars Pizza sent more than 100 "pizza kits" to U.S. troops stationed in northern Iraq. The company sent us a press release, which we imagine being read by a stuttering Gary Burghoff: "The Pizza Kits will be transported in a 42-cubic-foot refrigerated shipping container to maintain freshness. Upon arrival in Baghdad, the Pizza Kits will travel with significant security protection via military convoy to Taji in northern Iraq for more than 500 U.S. troops to enjoy." That is all.
Very vine — The Lark in West Bloomfield has announced that its wine list has been selected by Wine Enthusiast magazine for its "Award of Ultimate Distinction," one of only 29 restaurants in North America to receive such an honor. The Lark's wine menu has more than 1,200 selections, and can be seen at thelark.com.
By the book— Ann Arbor's slow-food eatery — Eve: The Restaurant — has a cookbook out, and they'll be offering informal, step-by-step cooking demonstrations of some popular entrées from the volume, including discussions of wine pairings Wednesday, Feb. 7, 7 p.m.; $35 per person; reservations required; call 734-222-0711.
Eat the Page
Detroit's Greektown has spawned generations of lovers of Greek food — from flaming saganaki to grape leaves and Avgolemono soup to Greek salads and shish kebab and moussaka and pastitsio and, of course, grilled lamb chops, all with a side of garlicky tzatziki. Jim Botsacos, chef of New York's Molyvos restaurant, has written The New Greek Cuisine ($29.95 Broadway Books) With an emphasis on pies, appetizers and mezedes — bite-sized hot and cold foods — there are also recipes for entrées, sides and sweets. Go Greek.
A Tasty Beverage
Speaking of Greek, there is the often-ignored drink that is a natural with a Greek meal — especially with mezedes — and can spice up a coffee. The Greek national drink, Ouzo, a spicy, anise-flavored liqueur is made from a combination of pressed grapes, herbs, berries and spices, including star anise, coriander, cloves, angelica root, licorice, mint, wintergreen, fennel, hazelnut and cinnamon and lime blossoms. The drink is distilled in copper stills. The best is said to be made on the island of Lesbos. If you don't like licorice, beware.
It Works
There must several reasons for needing a one-handed pepper mill, but we aren't going to touch them here. Whatever your reasons, there is Trudeau's Graviti Mill. Simply fill the device with whole peppercorns or coarse sea salt and turn it over — no buttons or levers to bother with — and ground pepper flows wherever you need it. Very handy for chefs who never have enough hands to stir and flip and baste and whip, it is available in various colors; battery-operated; priced around $25.
Know of any new restaurants, special dinners or food-related events? Let us know. Send materials two weeks in advance to [email protected].
