Tapas in Detroit

By Food Editor Pam Aughe, R.D.

Not one to miss an opportunity to try a new restaurant, the staff of edibleWOW visited La Feria on Cass in Detroit. These winners of the 2012 Hatch award opened La Feria as a traditional Spanish tapas restaurant filling a much needed gap for this style of eating. Lunch was busy, yet still with the vibe of a laid-back Spanish tapas café. The idea is to order many plates to share, take your time, and enjoy the conversation, which is just what we did. The perfectly prepared classic Spanish omelet, to almond stuffed dates wrapped in bacon (cause everything is better wrapped in bacon) to freshly prepared seafood (mussels and grilled sardines) are just a few items from the generously sized lunch menu. And yes, they serve the sardines whole and they have bones much to the chagrin of my fellow staff members. There is no better way to eat out sharing food, drink and dialog while losing track of time. 


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Sticker-Limited-Seats-AvailableCooking with WOW:  April 21 from 6:30-8:30 pm.   We have teamed up with esteemed Chef Lorraine Platman of Sweet Lorraine’s for a one-of-a-kind cooking class titled “Eating Global Cooking Local.” Our venue is the brand new Great Lakes Culinary Center in Southfield. Class fee of $65 includes full menu and Tito’s Handmade Vodka tasting. To register for our April 21 cooking class, click here.

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Celebrate spring with soup

By Food Editor Pam Aughe, R.D.

This is one of my favorite spring recipes. It uses lots of local products and turns out wonderful every time.


Spring Bisque

Yield: 5 quarts or 20 servings

Serving Size: 1 cup

Courtesy of Lisa Marie Templin, Steady Eddy’s Café at the Flint Farmers’ Market


  • 4 tablespoons butter
  • 2 whole carrots, peeled and cut into 1-inch pieces
  • 2 stalks celery, cut into 1-inch pieces
  • 1 medium onion, rough chopped
  • 1 large clove garlic, rough chopped
  • 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 medium zucchini, cut into 1-inch pieces
  • 2 medium Russet potatoes, peeled and cut into1-inch pieces (1 to 1 ¼ pounds)
  • One small bunch fresh parsley, stems trimmed
  • ¼ teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Pinch of ground sage
  • Pinch of marjoram leaves
  • 2 quarts vegetable stock
  • ½ cup sherry or dry vermouth
  • 1 cup whole milk
  • 1 cup shredded cheddar cheese
  • Paprika for garnish, optional


  1. Melt butter in a large Dutch oven (5 ½ quart stockpot). Add carrots, celery, onion and garlic; cook until just beginning to soften. Add asparagus, zucchini, potato, parsley, sage, marjoram, salt and pepper; cook for one minute.
  2. Add vegetable stock and sherry; bring to a boil. Reduce heat and simmer until all vegetables are tender about 20 to 25 minutes.
  3. Puree soup in a standing blender until smooth. Return pureed soup to stockpot and place over medium-low heat.
  4. Add milk and cheese stirring until cheese is melted and milk is warm. Do not bring to a boil. Garnish with paprika, additional salt and pepper if desired and serve with crusty, fresh bread.


Cook’s Tip: Use caution when pureeing hot liquids in a blender. Fill the blender only half way and do multiple batches. Remove the middle of lid and hold a towel loosely over the hole before pureeing.

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