Fine foam Sullivan's Black Forest Brew Haus & Grill will host a brewer's dinner featuring food paired with the Brew Haus' own beers. Want to find out how well pepper-smoked salmon goes with the Brew Haus' American Brown Ale? Head up I-75 and find out for yourself. At 7 p.m. on Sept. 20 at 281 Heinlein Strasse (behind Bronner's Christmas Wonderland), Frankenmuth; call 1-800-890-6877 for reservations; $35, $25 for "Mug Club" members.
Farewell fare For 12 years, Rick Halberg's Northville restaurant, Emily's, has provided metro Detroiters with peerless French-inspired Mediterranean food, and was singled out by our staff as the best Continental restaurant in our 2002 Best Of issue. Despite the excellent reputation, Halberg has decided to close Emily's later this month. This sad news comes just weeks after the respected restaurateur closed his other spot, Tutto Bene. Of Emily's closing, Halberg calls it an "extremely difficult decision," but promises that the eatery will go out in style with "farewell dinners" on Tuesday, Sept. 19, Wednesday, Sept. 20, and Thursday, Sept. 21, including the last of their celebrated wine dinners. At 505 N. Center Rd., Northville; for details and reservations, call 248-349-0505.
Eat the Page
If the recipes taste as good as they sound, then The Gourmet Slow Cooker Vol. II: Regional Comfort-Food Classics by Lynn Alley ($18.95, Ten Speed Press) will be a welcome addition to your cookbook collection. Who doesn't like comfort food? It's typically slow-cooked to bring out the inherent flavors of the ingredients in a manner that faster preparations can't. Dust off that slow cooker. Put in the ingredients quality in, quality out and await the succulent results. The lamb shanks, reminiscent of a Basque lamb stew sound a like a good starting point.
A Tasty Beverage
As with most recipes, there are as many versions as there are chefs, or in this case, bartenders. One Hemingway cocktail that we found combines a licorice liqueur with champagne, a rather untraditional pairing. More to our liking is a combination of the juice from three ruby red grapefruits, 6 or 7 ounces of vodka and as much simple syrup equal parts sugar and water, boiled until the sugar dissolves as you like. Simple, refreshing and, garnished with a slice of grapefruit dipped in sugar, also attractive.
We are big fans of cast iron cookware. It's durable, lasts forever, and is versatile. It can be used on any stove burner, put in the oven, even put on an outdoor grill. California-based manufacturer Staub's claims to make the lightest cast iron grills on the market, ones that come ready to cook right on your stovetop, infusing meals with the authentic flavor and appearance of outdoor grilling. (Their claim, not ours.) Specially designed removable handles let you move the grill easily from the stove to the oven and fold up for convenient storage. If you don't grill outdoors when the weather changes, this is an alternative.Know of any new restaurants, special dinners or food-related events? Let us know. Send materials to email@example.com