Food & Drink

Food Stuff

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Taste of the past — On Saturday, Oct. 20, Coach Insignia will host what's billed as "The Great Detroit Restaurant Feast," a celebration of historic dishes from such beloved venues as Joe Muers' (Platter of Fruits of the Sea), London Chop House (Dover Sole Murat) and Roma Café (Sweetbreads in Mustard Sauce). Sample the past in one sitting, with a view of the Detroit skyline. Master Sommelier Madeline Triffon will offer a wine package at an additional cost. Seats at 7 p.m.; at the Renaissance Center, Detroit; $64.95 per person, plus tax & gratuity; reservations at 313-567-2622.

Filler-upper — Roseville's Lazybones Smokehouse has hopped on the take-away buffet bandwagon with its "All-You-Can-Carry-Out BBQ Lunch Buffet." They promise to feature "smoked meats, juicy broasted chicken, hot-from-the-oven smokehouse pizzas, made-from-scratch sides and salads." The menu will change every week, with weekly barbecue buffet menus available online at lazybonessmokehouse.net. These "buffets" work like so: You will be given a large carryout container and can fill it up with whatever you want from the barbecue buffet. As long as the container closes, you'll pay just $6.99. Lunch buffet is 11 a.m.-1 p.m. Tuesday through Friday, at 27475 Groesbeck Hwy., Roseville; 866-671-0221.

 

Eat the Page

Food writers Andrew Dornenburg and Karen Page have collaborated before (on Culinary Artistry and Becoming a Chef, both serious works on subjects dear to food lovers). But What to Drink with What You Eat ($35, Bullfinch) is based on the premise that a great meal must be paired with an appropriate drink. The authors have explored the subject with noted chefs and sommeliers in an effort to help readers make their own best choices. The pairings range from Kentucky Fried Chicken to oxtails. Breakfast, lunch, dinner and snacks are all matched with beer, wine, even coffee and tea.

A Tasty Beverage

For a potation called "Between the Sheets," shake 2 ounces of brandy, 2 ounces of light rum, 1-1/2 ounces of lemon juice and 1 ounce of Cointreau or Triple Sec with ice. Strain it into a cocktail glass and garnish with a slice of lemon or lime. It's tart and tasty. A flask full of this will keep you warm on a chilly day at the World Series. Keep your fingers crossed. And the name suggests what might develop after the game, especially if the Tigers win.

It Works

These stovetop popcorn poppers really work. Just put in a little oil and some popcorn — we discovered that numerous varieties exist — and put the popper on a hot burner. As soon as one or two kernels begin to pop, spin the handle, which stirs the popcorn in the pan and prevents it from burning. A vented lid lets the steam escape, keeping the corn dry and crisp. In about three minutes you'll begin munching on six quarts of some theater-quality fresh popcorn. Experiment with different toppings — finely grated cheddar or a sprinkling of brown sugar. Caramel corn recipes are easily found online.

Know of any new restaurants, special dinners or food-related events? Let us know. Send materials two weeks in advance to mjackman@metrotimes.com.

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