Food Stuff

Volare Ristorante in Wixom will host a wine dinner featuring a talk from Phillip Wente, proprietor of Wente Vineyards — California's oldest family-owned and -operated winery — in the Bay Area's Livermore Valley. The dinner menu includes charred prawn and citrus risotto, and pan-seared Scottish salmon. Wednesday, May 17, begins at 6:30 p.m., at 49115 Pontiac Trail, Wixom; 248-960-7771; $55 per person; reservations required.

Five Lakes Grill will cook up a six-course morel dinner that includes such appetizing creations as warm potato and morel mushroom terrine, pan-seared skate wing and pole of squab. Tuesday, May 30, and Wednesday May 31, at 424 N. Main St., Milford; 248-684-7455; $80 per person; optional wine package $30 per person; reservations required.

If you're a vodka fan and you're headed out to Lake Michigan for Memorial Day weekend, there's a chance to tipple some "vodka from the vine," a spirit made from grapes. Stop in at the Round Barn Tasting Room in Union Pier or the Round Barn Winery and Distillery in Baroda. For more information, call 1-800-716-9463.


Eat the Page

It could be the weather or it could be the cover photo of a plate of sticky, spicy ribs. The May issue of Gourmet magazine, which is dedicated to grilling around the world, is hot. It contains a recipe for Indian-spiced butter chicken, a tantalizing description of a fiery Wisconsin fish boil that will challenge only a few to duplicate it — while luring some to the White Gull Inn in Fish Creek, Wis. — and a primer on constructing an outdoor oven. These are only a few of the extraordinarily well-written articles that are a must for all serious outdoor chefs.

A Tasty Beverage

One of summer's tastiest beverages — lemonade — does not always come packaged or in frozen, concentrated form from the market. Fresh lemonade requires six or seven lemons, one-and-a-half cups of sugar, and two-and-a-half quarts of water. Put everything into a pitcher. Stir until the sugar dissolves. Add a few ice cubes. That's it. Replace some of the sugar with lime juice; add a handful of your favorite berries and blend everything for a change. Delicioso! (A splash of rum would work too.)

It Works

If you abhor using that foul-smelling, food-tainting, highly flammable liquid fire-starter or wadded-up newspaper ("Honey, where's last week's Metro Times?") or an electric starter that never seems to be near an extension cord, rejoice. A Weber Charcoal Chimney Starter will solve your problems. Fill it with charcoal. Stuff a couple of sheets of newspaper (tabloid-size works nicely) under the bottom, ignite it and put it on the grill. Within 10 or 12 minutes, you will have a grill full of ready-to-use charcoal. It's as easy as that.

Know of any new restaurants, special dinners or food-related events? Let us know. Send comments to [email protected]
Scroll to read more Food News articles
Join the Metro Times Press Club

Local journalism is information. Information is power. And we believe everyone deserves access to accurate independent coverage of their community and state.
Help us keep this coverage going with a one-time donation or an ongoing membership pledge.


Join Detroit Metro Times Newsletters

Subscribe now to get the latest news delivered right to your inbox.