Corridor art at Cass Cafe, the Culinary Studio's grand opening and much more
Published: February 16, 2011
Chew and view — Cass Café is well known for its airy interior, the inventive specials from its kitchen, and the boozy windjammers at its bar. But it also hosts first-rate art shows, giving diners something to ponder as they munch. The latest show, Corridor Collects 3, is no exception. Comprising selections from the Allen and Carol Schaerges Collection, this is the third installment in an occasional series showcasing artwork from notable local collections. The show includes works from the early 1970s to today, created by many of Detroit's most notable artists, such as Matt Blake, Betty Brownlee, Jerome Ferretti, Milan Filipic, Stephen Goodfellow, Sherry Hendrick, Gwen Joy, Chris Turner and more. The show remains on view through April 9, 2011, at 4620 Cass Ave., Detroit; 313-831-1400; casscafe.com.
Studio time — What is a fully equipped, commercially licensed, shared use kitchen? It's a new kind of business, and the latest one in our region is having a big event to spread the word. The Culinary Studio, based in Southfield, is celebrating its grand opening this Wednesday, Feb. 16. From 11 a.m. to noon there will be a ribbon-cutting with Southfield Mayor Brenda Lawrence and guided tours. From noon to 2 p.m., John Somerville will present "How to Prepare a Delicious Diabetic Treat" in the kitchen. Other demonstrations and presentations will include one from the American Heart Association and a talk from Carla Triplett (from season seven of NBC's The Biggest Loser), culminating in a wine tasting and pairing from 5:30 to 6:30 p.m. at 29673 Northwestern Hwy., Southfield; 248-353-2500; myculinarystudio.com.
Save the date, and more — Waterford-based author Darla P. Jaros will host a cooking workshop in Canton next week, teaching from her cookbook The Kitchen Assistant: Time and Money Saving Tips in the Kitchen. A single mom supporting three children, Darla Jaros learned to prepare nutritious, affordable meals that appealed to her family. Get the benefit of her years of culinary experience, from 7 to 8 p.m., Feb. 24, at the Canton Public Library, 1200 S. Canton Center Rd., Canton. For more information, call James Branscum at 888-361-9473 or e-mail email@example.com.
Wine is fine — Ferndale's Assaggi Mediterranean Bistro will throw a Fisher wine dinner next week, and it's sure to pair a good variety of vintages with the upscale fare Assaggi is known for. It all happens Thursday, February 24, at 330 W. Nine Mile Rd., Ferndale; call 248-584-3499 for reservations and information.
Food/Thought — Scandinavians are hospitable folks, no longer warlike Vikings. They enjoy chatting over a cup of coffee — as well as coffee breads, cakes, cookies fruit desserts and pastries. Author Pat Sinclair shares more than 40 recipes with color photographs for each treat in Scandinavian Classic Baking (Pelican Publishing, $16.95). Some of our favorites are the luscious lemon sponge pudding cake and the Norwegian toscakake with its buttery glaze topped with sliced almonds and popped under the broiler. Don't pass up the traditional aebleskiver, Danish pancake balls often filled with fruit.
Bottoms Up — There are scores of reasons to shop at Eastern Market every Saturday. One of them is access to a bag of freshly roasted coffee beans from Great Lakes Coffee Roasting Company. Every Thursday before market day, Great Lakes roasts a micro batch of single-origin beans or one of their unique blends. On busy days they'll sometimes run out by 10 a.m. But it's worth it to get there early. Drink a cup or two while you're unpacking your score of local produce. Standard grocery store coffee tastes like an extraction of sweepings in comparison.
The Works — You can't cook Danish aebleskiver, pictured in Scandinavian Classic Baking, mentioned above, without the proper pan — with its seven cups that are filled with batter that is turned a few times, forming spherical pancakes, browned on the outside and filled with fruits or jams or whatever you prefer. Why not chocolate? The recommended pans are usually cast iron, sometimes nonstick, that result in a light pastry that resembles a popover. Of course a recipe is in the book. Alternatively, complete kits are available at aebleskiver.com, the source for all things aebleskiver.
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