Pop's For Italian
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Pop's For Italian

Pop's for Italian is a family-owned Italian restaurant in Ferndale. They offer a wide range of family-style Italian dishes.

Pop's for Italian is a family-owned Italian restaurant in Ferndale. They offer a wide range of family-style Italian dishes.

Wine Wednesday: Traverse City Uncorked
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Wine Wednesday: Traverse City Uncorked

May is Michigan Wine Month and all of Traverse City is celebrating with great deals and special events! To get your guide to exploring the best wineries in Traverse City download the Traverse City Uncorked digital passport. The passport includes special offers and discounts at wineries throughout Traverse City plus your chance to win prizes! For more info visit https://www.traversecity.com/

May is Michigan Wine Month and all of Traverse City is celebrating with great deals and special events! To get your guide to exploring the best wineries in Traverse City download the Traverse City Uncorked digital passport. The passport includes special offers and discounts at wineries throughout Traverse City plus your chance to win prizes! For more info visit https://www.traversecity.com/

A gluten free dish for Celiac Disease Awareness Month
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A gluten free dish for Celiac Disease Awareness Month

May is Celiac Awareness Month! Did you know that around 1 in 100 people worldwide are affected by Celiac Disease? Fortunately, there are now a wide variety of foods and recipes that incorporate gluten-free ingredients, that still deliver on taste and flavor. Check out Freshthyme.com for the Quinoa Burrito Bowl recipe and more delicious gluten-free recipes in honor of Celiac Awareness Month. https://discover.freshthyme.com/recipes/174/quinoa-burrito-bowl

May is Celiac Awareness Month! Did you know that around 1 in 100 people worldwide are affected by Celiac Disease? Fortunately, there are now a wide variety of foods and recipes that incorporate gluten-free ingredients, that still deliver on taste and flavor. Check out Freshthyme.com for the Quinoa Burrito Bowl recipe and more delicious gluten-free recipes in honor of Celiac Awareness Month. https://discover.freshthyme.com/recipes/174/quinoa-burrito-bowl

Vegan Mexican Scramble
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Vegan Mexican Scramble

Que Broden shows us how to make a vegan Mexican scramble. To check out her recipes go to https://cookingwithque.com/recipes/

Que Broden shows us how to make a vegan Mexican scramble. To check out her recipes go to https://cookingwithque.com/recipes/

Chef Bobby's Mother's Scampi Linguini
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Chef Bobby's Mother's Scampi Linguini

Ingredients: · 1 pound uncooked linguine · 1 tablespoon butter · 3 tablespoons white wine · Lemon Zest to taste · 2 teaspoons grated Parmesan cheese · 3 cloves garlic, minced · 1 teaspoon chopped fresh parsley · 1 pinch salt and pepper to taste 1 pound medium shrimp, peeled and deveined Pepper Seed to taste for Garnish! You may add sautéed mushrooms to this dish as well Directions: Step 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Step 2 In a medium saucepan, melt butter over medium low heat; add wine, cheese, garlic, parsley and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently. Step 3 Increase heat to medium high and add shrimp to saucepan; cook for about 3 to 4 minutes or until shrimp begins to turn pink. Do not overcook. Step 4 Divide pasta into portions and spoon sauce on top; garnish with Parmesan cheese and fresh parsley, if desired.

Ingredients: · 1 pound uncooked linguine · 1 tablespoon butter · 3 tablespoons white wine · Lemon Zest to taste · 2 teaspoons grated Parmesan cheese · 3 cloves garlic, minced · 1 teaspoon chopped fresh parsley · 1 pinch salt and pepper to taste 1 pound medium shrimp, peeled and deveined Pepper Seed to taste for Garnish! You may add sautéed mushrooms to this dish as well Directions: Step 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Step 2 In a medium saucepan, melt butter over medium low heat; add wine, cheese, garlic, parsley and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently. Step 3 Increase heat to medium high and add shrimp to saucepan; cook for about 3 to 4 minutes or until shrimp begins to turn pink. Do not overcook. Step 4 Divide pasta into portions and spoon sauce on top; garnish with Parmesan cheese and fresh parsley, if desired.

A Magic Trick from Anthony Grupido
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A Magic Trick from Anthony Grupido

Anthony tells Ryan to pick a card, and he will read Ryan's mind. Did it work? Click on the video to find out. You can learn more about Anthony Grupido on his website https://www.themagicofhope.com/

Anthony tells Ryan to pick a card, and he will read Ryan's mind. Did it work? Click on the video to find out. You can learn more about Anthony Grupido on his website https://www.themagicofhope.com/

Chef Bobby's trick to practicing the 'omelette flip'
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Chef Bobby's trick to practicing the 'omelette flip'

Mothers Day Brunch Reservations Only! For Reservations: Call (586) 772-0450 or Email: kelly@encorebanquets.com |

Mothers Day Brunch Reservations Only! For Reservations: Call (586) 772-0450 or Email: kelly@encorebanquets.com |

Mother's Day Meal Kits from Marrow Detroit
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Mother's Day Meal Kits from Marrow Detroit

This Mother's Day, The Dynami Foundation is partnering with Chef Sarah Welch of Marrow Detroit to provide a series of dining kits with 25% of proceeds benefiting breast cancer research, in particular their Restaurant Outreach Fund to provide preventative care and mammograms for Detroit-area hospitality workers. Chef Welch is offering three packages for dinner ($150), brunch ($80) and a mimosa kit ($60) for pre-order now and pick-up on Saturday, May 8th. Brunch menu includes Smoked Salmon Blini Platter, Asparagus & Burrata Salad, Petit Lorraine Quiche, Cinnamon Rolls. For dinner, the package features: Shrimp Toast, Cherry & Tomato Salad, Charred Asparagus, Pastrami Salmon and a Strawberry Tartlet. Mother's Day Meal Kits are limited and can be ordered here: https://www.toasttab.com/marrow/v3

This Mother's Day, The Dynami Foundation is partnering with Chef Sarah Welch of Marrow Detroit to provide a series of dining kits with 25% of proceeds benefiting breast cancer research, in particular their Restaurant Outreach Fund to provide preventative care and mammograms for Detroit-area hospitality workers. Chef Welch is offering three packages for dinner ($150), brunch ($80) and a mimosa kit ($60) for pre-order now and pick-up on Saturday, May 8th. Brunch menu includes Smoked Salmon Blini Platter, Asparagus & Burrata Salad, Petit Lorraine Quiche, Cinnamon Rolls. For dinner, the package features: Shrimp Toast, Cherry & Tomato Salad, Charred Asparagus, Pastrami Salmon and a Strawberry Tartlet. Mother's Day Meal Kits are limited and can be ordered here: https://www.toasttab.com/marrow/v3

Special Mother?s Day Weekend Show featuring Cocoa Brown
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Special Mother?s Day Weekend Show featuring Cocoa Brown

Special Mother?s Day Weekend Show featuring Cocoa Brown May 7-9 Bert's Warehouse Theatre 2727 Russell Street Detroit Tickets are available on Eventbrite https://www.eventbrite.com/e/cocoa-brown-saturday-930p-tickets-150828158081

Special Mother?s Day Weekend Show featuring Cocoa Brown May 7-9 Bert's Warehouse Theatre 2727 Russell Street Detroit Tickets are available on Eventbrite https://www.eventbrite.com/e/cocoa-brown-saturday-930p-tickets-150828158081

Guac on the Rock
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Guac on the Rock

Dwayne "The Rock" Johnson, along with his tequila company, Teremana have announced the launch of "Guac on The Rock" - an initiative to support America's bars and restaurants by offering to reimburse their guests for their guac order between May 1st-May 5th.

Dwayne "The Rock" Johnson, along with his tequila company, Teremana have announced the launch of "Guac on The Rock" - an initiative to support America's bars and restaurants by offering to reimburse their guests for their guac order between May 1st-May 5th.

Strawberry Delight Cupcakes from Bakehouse46
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Strawberry Delight Cupcakes from Bakehouse46

Ingredients: CUPCAKES 2 tbls of Blake’s Strawberry Jam 2 large egg 2 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup unsalted butter, softened to room temperature 1 1/2 cups sugar 3 teaspoons pure vanilla extract 1 cup whole milk, room temperature 1 tsp of strawberry extract STRAWBERRY BUTTERCREAM 1 cup unsalted butter, softened to room temperature 4 cups confectioners’ sugar 3 Tablespoons heavy cream ¼ cup of Blakes Strawberry Jam 1 teaspoon pure vanilla extract salt, to taste Instructions Preheat oven to 350°F. Line a muffin pan with cupcake liners. Sift the flour, baking powder, and salt together in a large bowl. Set aside. Using a mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 3-4 minutes until creamed together. Add the eggs and vanilla and beat on medium-high speed until combined. With the mixer on low speed, add the dry ingredients in three additions alternating with the whole milk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Fold in strawberry jam. Spoon batter into cupcake liners filling halfway. Bake for 20-24 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely. Make the frosting: With a mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, Strawberry Jam, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add 1/4 cup more confectioners’ sugar if frosting is too thin or 1 more Tablespoon of cream if frosting is too thick. Bakehouse46 locations include Birmingham (136 N. Old Woodward Ave.) and Rochester (205 S. Main St.) with more locations to come soon.

Ingredients: CUPCAKES 2 tbls of Blake’s Strawberry Jam 2 large egg 2 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup unsalted butter, softened to room temperature 1 1/2 cups sugar 3 teaspoons pure vanilla extract 1 cup whole milk, room temperature 1 tsp of strawberry extract STRAWBERRY BUTTERCREAM 1 cup unsalted butter, softened to room temperature 4 cups confectioners’ sugar 3 Tablespoons heavy cream ¼ cup of Blakes Strawberry Jam 1 teaspoon pure vanilla extract salt, to taste Instructions Preheat oven to 350°F. Line a muffin pan with cupcake liners. Sift the flour, baking powder, and salt together in a large bowl. Set aside. Using a mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 3-4 minutes until creamed together. Add the eggs and vanilla and beat on medium-high speed until combined. With the mixer on low speed, add the dry ingredients in three additions alternating with the whole milk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Fold in strawberry jam. Spoon batter into cupcake liners filling halfway. Bake for 20-24 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely. Make the frosting: With a mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, Strawberry Jam, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add 1/4 cup more confectioners’ sugar if frosting is too thin or 1 more Tablespoon of cream if frosting is too thick. Bakehouse46 locations include Birmingham (136 N. Old Woodward Ave.) and Rochester (205 S. Main St.) with more locations to come soon.