10 for 10 — This June, Bloomfield Hills’ Fox & Hounds Restaurant is offering a chance to try low-, mid- and high-priced wines affordably with a weekly event they’ve dubbed "Winesday." A 10-spot gets you in every Wednesday night in June starting at 7 p.m. Guests will get to taste some of the most expensive wines the restaurant stocks, including the famous Opus One. At 7 p.m. Wednesdays through the end of June, at 39560 Woodward Ave., Bloomfield Hills; limited to the first 10 guests, so book spots early by calling 248-644-4800.
Go Greek — Lambda Pi Omega Foundation of Detroit is hosting its Fifth Annual Summer Soiree. More than 500 guests are anticipated to attend, to provide funding educational opportunities for inner-city students who need the help. From 7 to 11 p.m., Saturday, June 23, at the Detroit Historical Museum, 5401 Woodward Ave., Detroit; for more information, call 313-438-0350.
Eat the Page
There’s more to barbecue than throwing a slab of bones in the grill. There are competitive events all over the country every summer. If you are serious about competing, learning how to ’cue, or just want to eat some smoked meat, check out the National Barbecue News (www.barbecuenews.com). For $20 you get the next 12 issues of information about events everywhere. Not a lot of recipes, but this is not a cookbook. There are plenty of cookbooks about barbecue, several by Stephen Raichlen. One of the best is How to Grill.
A Tasty Beverage
We’d love to give you the perfect sangría recipe, but, as near as we can figure out, there isn’t one. But it invites experimentation, since it’s relatively easy to make and usually consists of ingredients easily found in most kitchens: Wine, chopped or sliced fruit, a sweetener, some spirits, and lemonade or another sweet drink. Use white wine for a sangria blanca. Experiment with different sprits, like brandy or triple sec. Whatever results from your experiments, it’s best served with ice in a pitcher, and with a long wooden spoon for extracting bits of fruit.
It won’t be long until tomato vines start bearing fruit; juicy red luscious tomatoes, the real deal, that actually taste like tomatoes. Unlike winter’s imports, they’re good sliced with a pinch of salt and maybe a sprinkling of fresh basil. The latest gadget we’ve found for cutting through that obstinate skin without tearing the flesh is a Komachi Tomato Knife. The serrated edge makes ultra-thin slices easy. It works well on onions and other vegetables too. The two pronged tip of the blade makes it easy to pick up whatever you slice. Know of any new restaurants, special dinners or food-related events? Let us know. Send materials two weeks in advance to email@example.com.