Great Weekend in Detroit

Detroit had a huge win this weekend with its excellent hosting of the Frozen Four, the division 1 college hockey tournament's finale. The weather was beautiful (upper sixties and sunny) and the crowds in good spirits. The city looked clean and healthy. The Tigers had their home opener on Friday in between the semi-finals on Thursday night and the finals on Saturday night as well as a game Saturday afternoon, adding to the festive atmosphere (the Tigers swept the Cleveland Indians this weekend). My perennial dining companion and I had tickets to the Frozen Four and were thrilled to be part of the event. Wearing our Michigan gear, we had numerous "Go Blue" exchanges with other fans. The whole event was like being part of the UN of College Hockey. While RIT, Miami (OH), Wisconsin and Boston College were the four participants, we saw jerseys from Maine, Minnesota, Air Force, Alaska, Denver, Northern Michigan, Lake State and numerous others. The actual games were all blow outs (yes, Michigan should have been there and hopefully will reach the Frozen Four next year to provide some better competition for the dynasty of Boston College) but I could not have asked for a better overall event.

Before the Saturday game we meant to go to Angelina's Bistro, but it was too busy for us to be seated. This turned out to be a blessing in disguise as we made our way to Cliff Bell's, a jazz bar and restaurant on Park Avenue. It was my first time there, but my perennial dining companion had been there before a concert before. I love this place. Ambitious but successful food coupled with a great bartender (and Oberon on tap - YUM!) and you can't go wrong. We will be back and you should visit (http://www.cliffbells.com/). I had the Wild Mushroom Potpie and my perennial dining companion had the steak and eggs. Tremendous food and a great atmosphere.

Grand Slam Weekend for Detroit! Go Tigers!

Red Pepper and Mushroom Pasta

Unwilling to stop at the grocery store on the way home and mindful of all the ingredients needing to be used already in my refrigerator, I tried to make something tasty, fairly healthy and clear out the refrigerator as well. Here's the solution I came up with, but I bet you could work some substitutions in as well. It makes two very generous servings.

1 red bell pepper diced
4-5 mushrooms, sliced thin
1 clove garlic minced
3-4 tbsp olive oil, divided
salt and pepper
1 cup canned great northern beans or cannellini beans
8 oz whole wheat fusilli pasta
freshly grated parmesan cheese
2-3 tbsp toasted pine nuts
1/2 cup pesto


Heat the water for the pasta (salt the water a bit) and prepare according to package directions

While the pasta is cooking, heat 2-3 tbsp of olive oil in a medium skillet. Saute red bell pepper, mushrooms and garlic until soft over medium-low heat (about 10 minutes). Drain and rinse the beans and add to the mixture for the last 2 minutes to heat through.

Drain the pasta and mix in the pesto. Add 1-2 tbsp olive oil if needed for better blending (will depend on the thickness of the pesto). Toss the pasta with the vegetable mixture and serve topped with parmesan cheese and toasted pine nuts.


Note: I toast pine nuts on a cookie sheet in a 350 degree oven for about 15 minutes. Shake the pan a couple times while the pine nuts are in the oven and keep an eye on them to make sure they don't burn. Also, you can buy prepared pesto, but I make my own during the spring and summer and freeze.