A new leaf The proprietors of a new downtown restaurant are hoping that they can help the coney dog capital of the world go leafy green. The folks behind Detroit's new Salad Creations location have put their money where their mouth is. The fast-food chain's first Detroit location is in downtown Detroit near Campus Martius Park in the Woodward Building. There are plans to open two more in the suburbs, in Macomb Township and in Troy, through the end of summer. Stop in at 1043 Woodward Ave., Detroit, or call them at 313-963-5800.
Mon père Say "merci" to Dad on Father's Day, Sunday, June 17, with a brunch or dinner at Josephine Creperie & Bistro. The Ferndale spot will host a brunch buffet ($21.95 for adults) 10:30 a.m.-4:30 p.m. with three seatings, serving everything from cinnamon rolls to roasted Atlantic salmon with shrimp Newburg sauce. Their Father's Day Dinner will be a la carte, 5-8 p.m. Reservations required for both brunch and dinner; at 241 W. Nine Mile Rd., Ferndale; 248-399-1366.
Secret's out Christine's Cuisine, a fixture on Ferndale's Nine Mile Road for the last eight years, was honored in the May 2007 issue of Everyday with Rachael Ray magazine. The restaurant was named the area's "Best Kept Secret" because of its homemade pierogies, delicately stuffed with potato and cheddar by owner Chrystyna Adams' mother. See what all the fuss is about at 729 E. Nine Mile Rd., Ferndale; 248-584-3354.
Eat the Page
Jerk from Jamaica (Ten Speed Press, $18.95) is not a novel about an imbecile from the Caribbean island. Jerk is the term for Jamaican barbecue, a fiery hot, smoky rendition of pork, poultry, seafood and fruits and vegetables. "Jerk" refers to the method of cooking as well as the seasoning. "Jerked" foods are redolent of Jamaican allspice (also known as pimento), Scotch Bonnet chilies and other ingredients that give it a flavor unlike typical tomato-based U.S. Southern barbecue sauces. Author Helen Willinsky, a Jamaican native, explains the methods and recipes for jerk and some great sides.
A Tasty Beverage
At a Memorial Day party last week a guest, when asked what he liked about the Oberon ale that he brought, responded that the colors on the label matched his shirt. Whatever. In fact, it's a tasty brew, with a mild hop aroma accompanied by a distinctive presence of citrus. The pale color of the ale itself resembles straw. The flavor is mild, not too tart, perfect with grilled beef, but not too spicy for poultry or seafood. An additional nod is due to the fact that it's brewed in Michigan by the Kalamazoo Brewing Company.
A tagine, or tajine, is both a cooking vessel and the name of a North African dish. The pot consists of two pieces: a rimmed plate on the bottom, which is often used as a serving dish, and a conical cover that fits in the rim. Traditional tagines are made of heavy clay which is good for heat retention, requiring less fuel. Tagine dishes are braised at low temperatures, resulting in tender, falling-off-the-bone meat with aromatic vegetables and sauce resulting from the cooking liquid and the juices released from the meat and vegetables.
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