In your grill Koegel's, a family-owned and operated sausage manufacturer based in Michigan, wants to remind you as we enter the grilling season that their company's meat products are made the old-fashioned way, using the same distinctive recipes Albert Koegel started the company with in 1916. The Flint-based company produces and distributes more than 6,500 tons of frankfurters and lunch meats every year. For more information about Koegel's viennas, skinless franks, Polish and Italian sausages, bratwurst and dinner franks, or to find area retailers carrying Koegel products, please visit www.koegelmeats.com.
Swell swills The Detroit Wine Organization will host a "Wine Down Wednesday" event at the Majestic Café. The tasting will pit California vs. Washington state in what's billed as a "West Coast Showdown," with a range of each state's best offerings. On Wednesday, May 30 at 4120 Woodward Ave., Detroit; tickets are $40, $35 for DWO members. For more information, see detroitwine.org.
School lunches Henry Ford Community College's Hospitality Studies program is holding its annual series of International Buffet luncheons in its student-staffed restaurant. The $12 buffets will be offered at 11:15 a.m., noon and 12:30 p.m. on May 24, May 31, June 14 and June 21 at Henry Ford Community College's Student and Culinary Arts Center at 5101 Evergreen Rd., Dearborn; call 313-845-9651 for reservations.
Eat the Page
Brothers Matt and Ted Lee just scored the James Beard Awards for Cookbook of the Year and Food of the Americas, as well as the IACP Julia Child Award for the Best First Book in the American Category, not bad for a couple of Northerners who're part-time transplants to Charleston. The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners (W.W. Norton, $35), with its regional lore and tantalizing photos, will lure you to try the recipes. How about Blackened Potato Salad and Texas Red-Braised Beef Short Ribs?
A Tasty Beverage
Pinot Noir has enjoyed a newfound audience since two bachelors took an excursion through California's wine country in the zany film Sideways. Isidor's Choice Winery Pinot Noir is a super-low-production, Burgundian style endeavor produced from Stanton Vineyards, a small specialty grower in Leelanau County, by Lee Lutes of Black Star Farms, another notable Michigan winemaker. The 2003 is very ripe, ready to drink. Hints of tea and red cherry dominate and the oak delivers a smooth, rich finish.
For a perfect sear on meat or seafood, the skillet temperature should be at 425 degrees. The task becomes considerably easier with a $10 investment in a Chaney Instruments Grill Surface Thermometer. Merely place the thermometer in a pan and wait for the indicator to point to the desired temp. Add the oil of choice. In the short time that is takes the oil to heat, pat the meat dry and carefully put it in the pan. Do not overcrowd. The pan heat will reduce and the meat will not brown. It can be used on an outdoor grill too.
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