THE VILLAGE VOICE

" WINE IS SUNLIGHT, HELD TOGETHER BY WATER." ~ Galileo ____________ Enjoy the many surprises of Michigan Wine Country as noted in today's Detroit Free Press ... "There's a quiet revolution happening here, said Joel Goldberg, editor of the Detroit-based online consumer guide (below), who spoke between sips and spits at the small Chateau Fontaine Vineyard & Winery on the Leelanau Peninsula. "Go off a side road and through the woods and you'll find a vineyard here, a vineyard there -- hundreds of acres of new vineyards are going in all over the place. And there are some real quality wines." ( http://www.michwine.com/ ) ________________ ~ The Remains of the Day ___________ GRILLED RIB EYE with FRESH HERBS ~ Simple lake supper, enjoying the remains of the day. * 4 (8-oz) rib-eye steaks 1/4 cup minced shallots or green onions juice of 1 fresh lemon plus zest 1 Tbsp. balsamic or red wine vinegar 1/4 cup Michigan red wine 3/4 cup assorted chopped f...

~ Petunia ________________________ GRILLED STEAK SALAD ~ Adapted from PICNIC! Recipes and Menus for Outdoor Entertainment * 3 1/2 lbs. flank steak 1/3 extra-virgin olive oil 1/3 cup tamari or soy sauce 1/3 cup red wine 1 Tbsp. minced ginger 1 clove minced garlic 1 Tbsp. brown sugar coarse salt & freshly ground black pepper _____ 1/4 cup balsamic vinegar 1-2 Tbsp. horseradish 1 large thinly sliced red onion 6-8 julienned sun-dried tomatoes 1 Tbsp. extra-virgin olive oil 2 Tbsp. sesame oil freshly ground black pepper Score flank steak in crisscross pattern. Place in large oblong baking dish. Combine oil, tamari , red wine, ginger, garlic, brown sugar and salt & pepper. Pour over steak and marinate in refrigerator for 3 hours or longer, turning several times. Bring steak to room temperature. Remove from marinade and grill on high 5 to 7 minutes per side or until desired doneness . Remove and let rest several minutes before diagonally slicing. At this point, can refrigerate or con...