Cost of a Fourth of July cookout down slightly this year

If you’re planning a cookout for this Fourth of July, you can expect to pay slightly less for a market basket of typical staples. Americans can expect to pay $67.73 for groceries to feed 10 people, according to an American Farm Bureau Federation (AFBF) survey. That’s down 3%, or a few dollars from last year’s record high. As grocery prices climbed higher thanks to roaring inflation, last year's figures were the highest since the AFBF began tracking prices.

"Americans spend a smaller percentage of their income on food than any other country, which is due in part to strong farm bill programs," said Loren Koeman, Michigan Farm Bureau lead economist.

While the cost of an average cookout is down slightly, it’s still 14% higher than prices were two years ago, and the second highest since 2013, when the AFBF began tracking prices.

Among the food items the AFBF tracks are cheeseburgers, chicken breasts, pork chops, homemade potato salad, strawberries and ice cream.

The cost of a package of hamburger buns increased 17%, the most of all the items. Homemade potato salad is up 5% as the cost of potatoes has risen, and the price of beef is up 4% more than last year. Lemonade, chicken breasts and a package of cookies all cost less this year than last year.

The AFBF cited several factors for the increases, including:

• Drought conditions have increased the cost of feed, reducing the number of available cattle for the summer grilling season.

• Poor weather conditions led to a drop in potato production.

• Inflation is driving up the price of processed foods like bread.

“Farmers have to pay for fuel, fertilizer and other expenses, which have all gone up in cost," Koeman added. "Just like consumers, farmers are price-takers — not price-makers."

One exception to the rise in processed foods was a 13-ounce package of cookies, which cost 10% less this year.

Chicken breasts and egg prices saw record highs in 2022 but trended lower this year. The AFBF cited falling rates of avian influenza and the chicken population recovery. Lemonade is 16% less expensive at $3.73 for 2.5 quarts, due to a drop in the cost of lemons.

For the survey, the AFBF collected data from 240 volunteer shoppers across the country, including farm bureau members and others. Along with Fourth of July survey, the AFBF market basket series of surveys includes the cost of common foods for the Thanksgiving holiday.

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Cooking camp for kids

If your kids are into cooking and looking for some creative guidance, try a cooking camp designed just for them.

Royal Oak’s Holiday Market Mirepoix Cooking School's four-day Kids Cooking Camp meets 11 a.m. to 1:30 p.m. July 24-27 and is designed for ages 9 and older.

Mirepoix Cooking School chefs will teach the basics. One parent can visit at 1:15 p.m. each day for students to present a small showcase of the meals prepared and sample.

Each day focuses on a different theme, from learning to prepare breakfast favorites to Mexican and Italian entrees and desserts. Students will learn techniques from the Mirepoix chefs and take a home recipe book each day and receive a medal and certificate upon completion.

The four-day class is $240 per child. Registration and more information at mirepoixcookingschool.com.

Lobster season returns to Birmingham restaurant

Lobster lovers can rejoice. Hazel’s popular lobster-focused menu returns on Wednesday.

A highlight of the downtown Birmingham restaurant's annual transformation to its "Lobster Pound" menu is its popular lobster rolls. You can order two styles of lobster rolls: hot with drawn butter or cold with mayonnaise for dine-in or carryout. Its summertime menu also features seafood from scallops to shrimp to clams, as well as clam chowder.

“Somehow, fresh lobster just tastes better in the middle of summer,” said Beth Hussey, co-owner of Hazel's.

And it's not only lobster rolls on the menu. You'll also find full lobster dinners, lobster cobb salad, lobster bisque and other seafood options. Hazel's is known for its rotating, seafood-forward seasonal menus throughout the year.

“Michiganders love lobster,” said Emmele Herrold, co-owner and executive chef. “We don’t know if there’s a reason behind it other than fresh lobster isn’t as easy to find here. It can be considered rare and expensive — and it’s thought of as a very special treat.”

The restaurant is also highlighting the arrival of its new "Spirited Lemonades" arriving next week, too. Hazel's fresh-squeezed lemonades are offered with Jose Cuervo 1800 Jalapeno Cucumber Tequila; Traverse City Cherry Bourbon; Huckleberry Vodka with a blueberry flavor; and Boodles Strawberry Rhubarb Gin.

Hazel’s Lobster Pound runs through September.

Hazel's, 1 Peabody St. in Birmingham. More information at eatathzels.com.

Salt + Ko gastrobpub opens Wednesday

A new restaurant from chef Ryan Salter is set to open Wednesday inside the Radisson hotel in Southfield. Salter's Salt + Ko at the Radisson will offer American classics with an emphasis on using locally sourced ingredients.

Menu highlights include the Drunken Pig sandwich featuring slow-roasted pork in a red wine barbecue sauce with wine-poached pears, bacon jam and arugula on a pretzel bun. There are lamb sliders served with truffle fries and a ginger-thyme salmon with broccolini and lavender rice. The menu also includes vegetarian and vegan options such as Buffalo cauliflower bites, appetizers, soups and flatbreads. A series of monthly brunch parties will also be offered with live entertainment.

Salt + Ko will also have a selection of signature craft cocktails and non-alcoholic drinks.

Salter started Salt + Ko in 2018 as a boutique, full-service catering company. He is also a co-founder of Breadless along with Marc Howland and LaTresha Howland. Breadless on Larned Street in Detroit offers sandwiches that are gluten-free because they're wrapped in greens such as Swiss chard and collards instead of bread. Recently, the owners announced a second Breadless location planned for Rochester Hills this fall.

Salt + Ko hours are 10:30 a.m. to 10 p.m. Sunday through Tuesday, 10:30 a.m. through 11 p.m. Wednesday and Thursday and 10:30 a.m. to midnight Friday and Saturday. More information at saltandko.com.

Contact Detroit Free Press food and restaurant writer Susan Selasky and send food and restaurant news to: sselasky@freepress.com. Follow @SusanMariecooks on Twitter. Subscribe to the Free Press.

This article originally appeared on Detroit Free Press: Cost of a Fourth of July cookout down slightly this year