Dine with Dad Josephine Creperie & Bistro will help diners mark Father's Day with two meals, a brunch buffet and an a la carte dinner. The 10:30 a.m.-3 p.m. brunch will offer glazed baked ham, roast beef bourguignon, spinach crepes, and sweets, fresh salads and fruit. The following a la carte dinner will last until 8 p.m., including the regular dinner menu plus such specials as steak au poivre, duck confit and seafood Newburg crepes. The brunch is $19.95 for adults, $9.95 for kids 4-10, and free for kids under 4. Call for reservations. On Sunday, June 18, at 241 W. Nine Mile Rd., Ferndale; 248-399-1366.
Summer wine Northville's Emily's Restaurant will host a dinner featuring the wines of California's Qupe Vineyards, a vintner focusing on Rhone varietals. $130, inclusive of tax and gratuity. Call Emily's for your reservation, At 7 p.m., Wednesday, June 21, at 505 N. Center Northville; 248-349-0505.
Rock garden The Whitney's "garden parties" have begun. Every Thursday, from 5 p.m. to 9 p.m., the Whitney's back patio features live music from local bands, a full bar and a food spread. The June 8 installment will feature the Robin Horlock Band, fronted by the transplanted Brit songwriter, with Simply Savius. Next week, June 15, Osmus and Animal Chinz will take the stage. At 4421 Woodward Ave., Detroit; 313-832-5700; cover is $10; 21 and over.
Eat the Page
If you have ever eaten at Morton's, you know from experience how expertly they cater to the beef lover. With the newly published Morton's Steak Bible: Recipes and Lore from the Legendary Steakhouse by Klaus Fritsch and Mary Goodbody (Clarkson Potter, $30) help is available to home chefs who would attempt to duplicate Morton's meals. Tips on selecting and cooking the meat will help, and so will the recipes for Morton's signature sides, one of which is their acclaimed creamed spinach.
A Tasty Beverage
With watermelon season upon us and tequila a year-round favorite, what could be better than a watermelon margarita? Rub the rims of a few glasses with a cut lime and dip them in a saucer filled with a few tablespoons of salt. In a blender combine 4 cups of seedless watermelon chunks frozen if you like and 3/4 cup of tequila with 1/2 cup of fresh lime juice and 1/2 cup of Triple Sec. Add one or two tablespoons of sugar if you like it sweet, but beware, if you do, they'll go down easier.
Despite its appearance, the garlic card is not a credit card used to purchase garlic. It is a plastic garlic grater, simple to use, compact, not too sharp no knuckles to worry about grating, and easy to clean. Scrape a clove of garlic over the card and voila, garlic paste. Use the card to transfer or to spread it. Rinse it under warm water. That's all she wrote. Go to garliccard.com for info and amazon.com to buy one.Know of any new restaurants, special dinners or food events? Let us know. Send info two weeks in advance to email@example.com.