Food & Drink

Food Stuff



French teachers — Ann Arbor's slow-food eatery Eve continues its region-by-region wine tour of France, with an event celebrating the wines of Bordeaux. Subjects will include interpreting labels and delicious food and wine pairings. Wines will be complemented by seasonal delicacies. Led by special guest and local wine guru, Dick Scheer of Ann Arbor's Village Corner wine shop. At 415 N. Fifth St. (at Kingsley), Ann Arbor; 734-222-0711; arrive 7 p.m. Wednesday, Aug. 23; $40 per person. More information at

Wine for wigs — The Venetian Club Family Committee is hosting a strolling wine tasting at historic Sacred Heart Church. They will provide California wines, fruit, gourmet cheese and dessert, as well as a silent auction. The proceeds will benefit Wigs 4 Kids of Michigan, a charity that provides esteem-boosting hairpieces for teens and children suffering from hair loss due to cancer treatments or other causes. 7-9 p.m. Friday, Aug. 18. At Sacred Heart Church, 1000 Eliot St., Detroit; $50 (tax-deductible). For information, call 810-765-9458 or 586-772-6656.

The Yearling —Brio Tuscan Grill, on the south side of Troy's Somerset Collection, is throwing a weeklong party to celebrate its first year of business. Special discounts, free fare and live music sweeten the deal. Aug. 21-27, at 2801 W. Big Beaver Rd., Troy. For more information, call 248-643-6045.


Eat the Page

Most cookbook aficionados are familiar with Cindy Pawlcyn's Mustard's Grill Napa Valley Cookbook, a compilation of many of the recipes that have made her restaurant of that name famous. Sean's Salmon Roulade is the bomb; fussy, but worth it. In a few weeks, her newest book will be available. Big Small Plates (10 Speed Press, $35) written by Cindy Pawlcyn, Erasto Jacinto and Pablo Jacinto, promises to be a tempting combination of 150 recipes and 150 photos all about finger foods, the easy-to-eat appetizer-sized portions of, in this case, mostly Latin-influenced cuisine. Can't wait.

A Tasty Beverage

Fortunately, not all coffees are created equal. The popularity of intensely flavored brews has by no means converted the throngs who enjoy Dunkin' Donuts coffee. Now, for customers who want a quick, nutritious, tasty, non-fried breakfast or afternoon pick-me-up, the company has introduced fruit and yogurt smoothies. Watching the counterperson pour some concentrate from a disposable container into the cup and then adding the yogurt is not the same as watching the fresh fruit going into a blender as is done at many local restaurants. But they are quick and tasty.

It Works

If you like your mashed potatoes smooth — and we do — there is no better device than a potato ricer. Simply boil and peel some potatoes or other similarly textured root vegetable, put the pieces in the ricer over a bowl and squeeze the handles together forcing the pulp through the small holes. The results are the base for the ultimate in fluffy potatoes, ready for the cream and butter, or perhaps an infusion of roasted garlic with some cream cheese. Try a few tablespoons of jalapeño cream cheese (available at Brugger's). It works for applesauce and homemade baby food too.

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