Eat to the Beat concert series in Southfield

- The Eat to the Beat concert series in Southfield is back. The event is on the second Thursday of every month this summer, beginning June 9. Other dates are July 14, August 11 and September 8.

Eat to the Beat is open to the public and invites Southfield businesses, their employees, residents and members of surrounding communities to this free event. Food and drinks will be for sale.

The event will also feature games and activities for the whole family, eclectic array of live bands and DJs, along with decadent food selections from Southfield's best food trucks.

It is happening on the City Centre Plaza on the northeast corner of Civic Center Drive and Central Park Boulevard, 20300 Civic Drive.

For more information, visit

One of the food trucks that will be at the event is Cool Jacks Food Truck. They're known for their ice cream sandwiches. They joined us on The Nine to share one of their recipes with us. 
1 cup butter, room temperature
3/4 cup granulated sugar
1/2 cup light brown sugar
1 egg, plus 1 yolk
1 Tbsp vanilla
1 tsp baking soda
1 tsp cream of tartar
1Ž2 tsp kosher salt
1 tsp cinnamon
23Ž4 cup flour
Cinnamon Sugar
1Ž4 cup granulated sugar
1 Tbsp cinnamon
4. Preheat oven to 325°
5. Line a baking sheet with a silicone mat or parchment paper, set aside.
6. In bowl of stand mixer beat butter and both sugars until light and fluffy, 2-3 minutes. With mixer on medium speed add in egg, yolk and vanilla and beat for another minute, scraping the sides as necessary.
7. Turn mixer to medium low and mix in baking soda, cream of tartar, salt and 1 tsp cinnamon. Mix for 30 seconds, scraping sides as necessary.
8. Turn mixer to low and add in flour, mixing until just combined.
9. In a separate small bowl make your Cinnamon Sugar by mixing together cinnamon and sugar, stirring until evenly combined.
10. Using a cookie scoop or spoon, measure out about 2 Tbsp of dough and roll into a ball. Then roll each cookie dough ball into the Cinnamon Sugar mixture.
11. Place on prepared baking sheet about 2 inches apart. Bake for 10-12 minutes, turning cookie sheet halfway through baking.
12. *I baked mine for exactly 10 minutes every time I make these cookies with perfect results, but I know ovens vary, so bake only until the edges are slightly golden. The tops may seem slightly undercooked, but they will firm up perfectly when they cool. If you prefer a crisper cookie, bake for 2 additional minutes.
11Ž2 C. Sugar
1Ž2 C. Water
1 C. Heavy cream, hot
2 T. Butter
Kosher Salt, to taste
13Ž4 C. Heavy Cream, chilled
11Ž2 C. Whole Milk
1Ž2 T. Vanilla
1. Place the sugar and water in a sauce pan, stirring to dissolve the sugar.
2. Heat on high and bring to a boil.
3. Using a basting brush dipped in water, brush the sides of the pan down to dissolve any sugar crystals that form.
4. Continue cooking until the sugar starts to turn a deep amber. As soon as it reaches this point, immediately remove it from the heat or it will burn.
5. Wearing oven mits on your hands,slowly pour the hot heavy cream into the caramel and whisk it in. The mixture will bubble severely, but will calm down as you keep mixing. Add the butter to the mixture and mix in until is is melted and fully incorporated.
6. Add kosher salt to the caramel, little by little, tasting, until desired saltiness is achieved.
7. Pour half of the caramel into an air tight container and set out at room temperature to cool.
8. In a mixing bowl, whisk together the remaining half of the caramel, chilled cream, milk, and vanilla.
9. Refrigerate until cold.
10. Stir together well after chilling and freeze it in an ice cream maker according to the manufacturer instructions.
11. When the ice cream is fully frozen, pour the room temperature caramel in to the ice cream and let it swirl through the mixture.
12. Scoop into a container and freeze until firm
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