Lilac time Looking for a fragrant June getaway? The Mackinac Lilac Festival is offering nine days of music, tours, talks and even a "dog and pony" show. (We thought it was a figure of speech!) Runs June 8-17; for more information, call 1-800-454-5227.
Madam, I'm Adam At Eve, Ann Arbor's premier slow-food restaurant, they're preparing for a brunch on Father's Day. Aptly, they'll be narrowing down the menu as the date approaches to ensure the freshest seasonal fare. The brunch is sure to include old favorites from Eve's discontinued brunches, as well as new dishes created especially for Dad's big day. In the Kerrytown Market Shops on Kingsley between Fourth and Fifth avenues, Ann Arbor; 734-222-0711; reservations required; for more information call the restaurant or visit evetherestaurant.com.
Praising the Bar The folks behind Detroit's Seldom Blues have one less reason to be blue: Esquire magazine has picked the supper club as one of the "Best Bars in America," calling it a reminder that the city has soul, urging readers to "ease into a seat at the long, sweeping C-shaped bar, gaze out at the Detroit River sliding past, swirl the cognac a bit, and inhale the spicy aroma." Want to give that a try? The restaurant (and bar) is in Tower 400, Level 1 of the GM Renaissance Center next to the Marriott. For more information or to make reservations, call 313-567-7301.
Eat the Page
Probably the best-known Philippine dish in this country is pancit noodles, a stir-fried rice noodle preparation that is to Filipino cuisine what pad Thai is to Thai cuisine. Many of the recipes have rarely made it out of family kitchens. Amy Besa and Romy Dorotan in Memories of Philippine Kitchens (Stewart, Tabori and Chang, $35) have opened the doors of private kitchens and included many recipes from their own New York restaurant, Cendrillon, presenting a beautifully photographed exploration of this little known cuisine.
A Tasty Beverage
How "Effen" bad can a vodka be with a name like this? A Dutch import, this ultra-smooth libation is worthy of a spot on the list of premium designer vodkas. We especially liked the Black Cherry version that's touched with vanilla. Unlike some other flavored vodkas, this one, with no added sweeteners, delivers a clean cherry flavor without a syrupy taste. We couldn't resist trying a few of the recipes on the Effen Web site (www.effenvodka.com). Our favorite was the Black Cat Love Potion pretty Effen good.
It's time to start thinking about getting something for the dad who has everything. This commercial-grade nonstick aluminum burger mold will shape patties of ground meat up to 3/4-inch thick. Start with a couple of pounds of ground beef. Add a half a cup of finely chopped onions and a clove or two of minced garlic, a teaspoon each of salt and pepper, a half pound of grated sharp cheddar cheese or crumbled blue cheese and a half cup of your favorite barbecue sauce. Divide into eight pieces. Use dad's new press. Throw them on the grill. Happy Father's Day.
Know of any new restaurants, special dinners or food-related events? Let us know. Send materials two weeks in advance to email@example.com.