Julie Siegel Celia Levitt checks to see that her brisket is moist enough to make her family's favorite, tzimmes. That's how long it took Tom Greiner of Northville to win the Michigan Championship Chili Cookoff, held Sept. 7 in Milford. A little variety adds spice to this chili Tom Greiner says cooking chili is an art and he is always experimenting. Greiner varies the amount of spices each time he makes chili, but this recipe will get you started. The amount of seasonings you use will depend on your family's preference.
Fine cooking is certainly an art, but with a little extra effort it can also be art.
Sprinkle it with shredded cheese as background. The tiramisu dessert was supplied by his pastry chef, Michael Padalino. You can't miss it in the fresh vegetable lineup. It's the one with lacy fronds spouting out of a whitish-green bulb made up of overlapping ribs like those of celery. It's got a certain crunchy, celerylike texture, too.