Like green on rice — Last month, the pan-Asian chain Rice Bowl opened a new 1,800-square-foot location in downtown Detroit's Millender Center. Serving dishes influenced by the fare of China, Japan, Thailand, Korea, Vietnam and Indonesia, the far-flung tastes pair nicely with the restaurant's efforts to procure produce from local Eastern Market. And, in a green-friendly twist, the carryout containers and even the dishes at the restaurant use recycled plastic. Open 11 a.m.-9 p.m. Monday through Friday, 11 a.m.-6 p.m. Saturday. The Millender Center is at 333 E. Jefferson Ave., Detroit;
Wine on Nine — Assaggi Bistro is joining with Dan Schwartz & Sons for a special wine-maker dinner with Bernard Sparr, featuring the wines of the Alsace winery Pierre Sparr and Sons and a creative four-course meal of Assaggi's Mediterranean-influenced fare. It'll happen Tuesday, April 22, with the reception, 6:30 p.m., dinner at 7 p.m. At 330 W. Nine Mile Rd., Ferndale; 248-584-3499; $45 per person, plus tax and tip; reservations required.
In good taste — Every year, 96 billion pounds of food ends up in landfills in the United States. The folks at Forgotten Harvest, metro Detroit’s only mobile food rescue organization, are doing their best to relieve hunger in our community by rescuing surplus prepared and perishable food and donating it to local emergency food providers. On April 25, a wine-tasting and live auction benefiting them will be held at 7:30 p.m. at the Ford Conference and Event Center (1151 Village Rd., Dearborn). It’s on the pricey side, but the evening will feature more then 60 premium wines, a strolling reception prepared by downtown Detroit’s Opus One, and a live auction featuring unique packages. What’s more, $80 of the $100 admission price is tax-deductible. Purchase tickets at 248-967-1500 or forgottenharvest.org.
Rare Earth — On April 22, world environmentalists will mark the 38th annual Earth Day. Here at the office, we've seen more and more press releases using the occasion to hawk everything from "gourmet, organic" cookies to eco-friendly booze. But you might also celebrate Earth Day by breaking ground on a home garden, building a compost pen out of salvaged wood, or eating fresh, locally grown food. Anyway, just a thought.
EAT THE PAGE
The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show (Clarkson Potter, $35) is written by Lynne Rossetto Kasper, host, and Sally Swift, producer, of the weekly NPR show The Splendid Table. More than a cookbook, the volume introduces the people and stories that are shaping America's cuisine, changing the ways we shop, cook and eat. But like the best of cookbooks, the culinary tips and detailed recipes are bound to enlighten both novice and experienced cooks.
A TASTY BEVERAGE
2005 Clos du Tue Boeuf Touraine Le Brin de Chèvre is an exhilarating white wine. Created by two maverick winemaking brothers in the Loire Valley of France it has a distinct aroma that many wines from this region share and could be described as chalkboard. On the hazy edge of that mesmerizing fragrance is preserved lemon and river grass. A drink is fullish and tart, a burst of fruit that soon dries out long and twiggy. It's made from an obscure and wacky grape called Menu Pineau and if you drink a bottle it will curl your hair.
Beer can chicken has been the rage for years. For the uninformed it's a method of cooking a chicken — preferably on a grill — that is set upright on an open can of beer, allowing the beer to season the bird from the inside. Poultry Pal provides a stable base that can be filled with a liquid — beer, wine, fruit juice or just about anything. It also catches the drippings, making instant gravy. It has a nonstick coating that makes cleanup easy. It's available at beercanchicken.com for $20 plus shipping and handling. Recipes included.
Know of any new restaurants, special dinners or food-related events? Let us know. Send materials two weeks in advance to Food Stuff, Metro Times, 733 St. Antoine, Detroit, MI 48226 or e-mail firstname.lastname@example.org.