Issue 60 - Summer
An Allium by Any Other Name
WHILE THE WORD allium likely calls to mind a densely packed blossom, often in lush purples, to foodies the word goes well beyond ornamental flowers, instead conjuring up culinary herbs and vegetables...
Sharp! Coming Through!
ANY PROFESSIONAL COOK or chef will tell you that one key to exceptional outcomes is using a quality knife. When speaking with a culinary professional about what type of knife to purchase, you will...
Dishing Up Detroit's History
COME HUNGRY—for food and for knowledge. Bailey Sisoy-Moore is determined to satisfy your appetite for both. Sisoy-Moore is the founder and executive director of Detroit History Tours, which offers a...
Chef Davante Burnley Hosts Experiences
DAVANTE BURNLEY FINDS inspiration in the colorful and rich Southern cuisine of his ancestral roots. Not only does he put his own spin on soul food, he also hosts other chefs coming into his kitchen...
A Few Suggestions When Hiring a Mobile Bartending Service
Book early. Those cute vintage vehicles get reserved far in advance. Compare services. Some mobile bartending services offer overall coordination of an event, including providing staff to set up,...
Apricot Grilled Cheese Sandwich
I think the best grilled cheese sandwiches start in a pan and finish in the oven, yielding maximum textural complexity: crispy exterior and melty, melty interior. This sandwich is a study in contrasts...
Melting Onions with Berry Compote
The richness of caramelized onions marries the sweetness of a simple berry sauce in this crowd-pleasing side dish. Customize the compote with berries of your choice or fresh herbs like basil or...
