A good thing just got better — Mudgie’s Deli just marked five years on the block, and it has held on because of quality food with an emphasis on local vendors, as well as the loving care owner Greg Mudge bestows on the meats that go into the joint’s sandwiches. How do you improve on that? With alcohol. That’s right, Mudgie’s Deli is now serving beer and wine, which will certainly help the brunch crowd linger and draw in diners later in the day. If you haven’t tried this artisan sandwich shop yet, your list of reasons to do so just got longer. Mudgie’s Deli is at 1300 Porter St., Detroit; 313-961-2000; mudgiesdeli.com.
Chase away the February blues — Hey, it isn’t easy making it through the shortest month without getting a little glum. If you can’t afford to jet down to where the trade winds blow, you can at least drop in at Bahama Breeze for some coconut shrimp, and Jamaican chicken wings, as well as a generous “boat drink.” And Bahama Breeze wants to sweeten the deal by offering a late-night happy hour with half-priced appetizers. The specials run from 9 p.m. to closing time, at Bahama Breeze in Troy (539 E. Big Beaver Rd.; 248-528-1674) and Livonia (19600 Haggerty Rd.; 734-542-0891).
Atwater on Woodward — For one night only, Detroit’s Atwater Brewery will occupy Woodward — inside Foran’s Grand Trunk pub, that is! It’s the Atwater Beer Dinner, an evening of great beer and four courses of great food made with Atwater beer, from recipes created by Foran’s head chef Rodney Lubinski. Expect a broiled bacon basted salmon salad, crawfish etoufée, a deconstructed chicken saltimbocca sandwich and more. It all takes place from 7 to 10 p.m. Tuesday, Feb. 19, at 612 Woodward Ave., Detroit; 313-961-3043; tickets available at the pub, or by phone with a credit card.
It takes a food court — There’s a new food court at Greektown Casino-Hotel, amping up the dining choices with Café Mix, open since January, and four more casual restaurants: Bricktown Deli, Full House Grill, Eastside Italiano, Wok & Roll. It’s called the Market District, and it’s off the new pedestrian tubeway to the casino’s new valet garage. For more information, call 313-223-2999 or see greektowncasinohotel.com.
Know of any upcoming food or drink events? Let us know! Call 313-202-8043 or email [email protected].
Lard: The Lost Art of Cooking with Your Grandmother’s Secret Ingredient
by the editors of Grit Magazine
Andrews & McMeel Publishing, $24.99
Lard, rendered pig fat, that is, has long been considered the enemy of arterial health and a contributor to the nation’s girth. But in Lard: The Lost Art of Cooking with Your Grandmother’s Secret Ingredient, the editors of Grit Magazine make a whole-hearted effort to dispel these health myths while highlighting the flavor that it brings to the table. Generations of cooks have passed down recipes that rely on it. And with recipes from grandma’s homemade biscuits to the gorgeous lattice-crusted cherry pie, you may be tempted to give lard a try. Buyers of Lard get a free subscription to Grit Magazine.
THE WORKS
No one will dispute the adage that the right tools make the job easier. So too with the OvenStuff nonstick 9-inch two-piece pie pan set we found at Amazon, $9.99 for the pair. The heavyweight steel ensures even heating while preventing burning. The scratch-resistant DuraGlide Plus nonstick finish inside and out allows baked goods to release easily while making cleanup simple, and they are dishwasher-safe. One caveat, however, is to avoid slicing and removing the pie with metal utensils that might mar the finish.
