Good Stuff

One good book

Want to decorate a cake like the experts? Artisan Cake Company’s Visual Guide To Cake Decorating (Race Point Publishing) by Elizabeth Marek features delicious recipes and modern, basic techniques for successfully covering cakes in buttercream or fondant. Even if you’ve never attempted to frost with flair, this book offers help for creating beautiful, creative cake designs. Choose it for yourself to dazzle at the holidays or give as a gift to the cake baker on your list. Available in bookstores and at artisancakecompany.com for $33. Also available as an ebook.

One good class

Russell Street Deli turns 25 this month and, in honor of that landmark, the price of a cup of soup has been lowered to $2.50 throughout December. In addition, the popular deli in Eastern Market is offering a January soup class series so you can make many of their soups at home and help benefit Gleaner’s at the same time. The Russell Street Deli Soup Academy will be held 6:30-8:30 p.m. on Jan. 6, 13, 20 and 27 and you’ll learn how to make two soups during the two-hour class. Cost is $150 for all four classes; all proceeds go to Gleaner’s and each student goes home with a quart of each soup made that night. Russell Street soups are also available in 45 locations in Metro Detroit, including Whole Foods, Busch’s, Hiller’s, Plum, Holiday, Market Square, Cantoros and Johnny Pomodoros. To participate in the class, email soupacademy@russellstreetdeli.com or call (313) 567-2900.

One good competition

Five chefs from Michigan recently earned medals at the Culinary World Cup held in Luxembourg in November. More than 1,000 chefs from 60 countries competed and were judged by a panel of 55 international master chefs. The Michigan team competed in two culinary art categories: a four-course meal for one and four appetizers or hors d’oeuvre for six. Congratulations all around.

Compiled by Kate Lawson

The winning chefs

John Piazza: Culinary arts program director at Dorsey Schools

Jeremy Abbey: Culinary director at Dorsey Schools’ Waterford-Pontiac Campus

David Daniot: Chef of the Grosse Pointe Yacht Club

Matt Schellig: Culinary instructor and catering manager at Dorsey Schools’ Roseville Campus

Tom Giles: Executive chef at Bronson Healthcare Group in Kalamazoo

Jake Williams: Cooking Matters coordinator at Gleaners Community Food Bank in Detroit