Revealing some of the best images of the Detroit River this year
FOX 2 photo journalist Doug Tracey is the man that brings many of the best shots to the station's broadcast. Here's a compilation of some of the best images he captured this year.
FOX 2 photo journalist Doug Tracey is the man that brings many of the best shots to the station's broadcast. Here's a compilation of some of the best images he captured this year.
Financial resolutions to help you live the life you want in 2023
Keith Nichol, President & CEO of Carrera Capital Advisors shared some tips for setting some financial goals ahead of the new year.
Keith Nichol, President & CEO of Carrera Capital Advisors shared some tips for setting some financial goals ahead of the new year.
A gift guide for the cannabis lover in your life
Nick from Puff Cannabis Company stopped by with some stocking stuffer ideas.
Nick from Puff Cannabis Company stopped by with some stocking stuffer ideas.
Last minute holiday looks that are stylish and affordable for men
Owner of Baron's Wholesale Clothiers and Todd's Menswear, David Elkus joined us live in studio.
Owner of Baron's Wholesale Clothiers and Todd's Menswear, David Elkus joined us live in studio.
Chef Bobby is putting a twist on Italian Cordon Bleu
Chef Bobby is back with his Uncle Jim again, this time talking to Kellie Rowe and Derek Kevra about his special take on the Italian dish Cordon Bleu. For more recipes and more head to encorebanquets.com to find more dishes from Chef Bobby and the staff at Encore Catering and Banquet Center.
Chef Bobby is back with his Uncle Jim again, this time talking to Kellie Rowe and Derek Kevra about his special take on the Italian dish Cordon Bleu. For more recipes and more head to encorebanquets.com to find more dishes from Chef Bobby and the staff at Encore Catering and Banquet Center.
Levitate your Christmas cocktails with Two Unique Catering
Two Unique Catering is back with us again talking to Ryan Ermanni about a few holiday drinks that can elevate any winter party to the next level.
Two Unique Catering is back with us again talking to Ryan Ermanni about a few holiday drinks that can elevate any winter party to the next level.
A family recipe that always gets repeated: Chef Bobby cooks with his Uncle Jim
Chef Bobby from Encore Catering and Banquet Center and his Uncle Jim are in studio talking to Lee Thomas and Derek Kevra about their Sicilian family recipe that gets served at every Christmas dinner.
Chef Bobby from Encore Catering and Banquet Center and his Uncle Jim are in studio talking to Lee Thomas and Derek Kevra about their Sicilian family recipe that gets served at every Christmas dinner.
How to make Brie en Cro?te with Testa Barra Kitchen & Cocktails
Chef Mike Baldwin teaches Kellie Rowe and Charlie Langton how to make Brie en Cro?te and Testa Barra's holiday cocktail '"The Scrooge".
Chef Mike Baldwin teaches Kellie Rowe and Charlie Langton how to make Brie en Cro?te and Testa Barra's holiday cocktail '"The Scrooge".
Detroit Vineyards recommends their favorite wines for holiday parties
Wine maker Chris Southern from Detroit Vineyards is talking to Kellie Rowe and Derek Kevra about locally produced wine that could make great additions to holiday parties.
Wine maker Chris Southern from Detroit Vineyards is talking to Kellie Rowe and Derek Kevra about locally produced wine that could make great additions to holiday parties.
Creating Home Decor with Consign Couture
Founder Rosemarie Baldwin of Cosign Couture is here talking to Lee Thomas about what products her store offers that can transform one's home into a unique and niche sanctuary. Consign Couture is located at 16989 18 Mile Rd, Clinton Township, MI 48038.
Founder Rosemarie Baldwin of Cosign Couture is here talking to Lee Thomas about what products her store offers that can transform one's home into a unique and niche sanctuary. Consign Couture is located at 16989 18 Mile Rd, Clinton Township, MI 48038.
Making Peppercorn Crusted Tuna with H20 Seafood and Wine
Lee Thomas and Ryan Ermanni are learning how to make Peppercorn crusted Tuna from Chef David Wood from H20 Seafood and Wine. Also, Chef David will be showing other seafood dishes that could be wonderful add-ons to any holiday menu.
Lee Thomas and Ryan Ermanni are learning how to make Peppercorn crusted Tuna from Chef David Wood from H20 Seafood and Wine. Also, Chef David will be showing other seafood dishes that could be wonderful add-ons to any holiday menu.
Wine Wednesday with Celani Family Vineyards
It's Wine Wednesday! Tom Celani from Celani Family Vineyards is here in studio talking to Fox 2's Ryan Ermanni and Charlie Langton about how to properly serve wine when hosting a dinner party.
It's Wine Wednesday! Tom Celani from Celani Family Vineyards is here in studio talking to Fox 2's Ryan Ermanni and Charlie Langton about how to properly serve wine when hosting a dinner party.
Decorating your home for the holidays with color
Chef Kelli Lewton owner of Two Unique Catering is creating simple holiday decor with very little supplies needed to help make anyone's home a little more joyful this winter.
Chef Kelli Lewton owner of Two Unique Catering is creating simple holiday decor with very little supplies needed to help make anyone's home a little more joyful this winter.
Festive Drinks without the Booze
If you are looking for a way to still have holiday drinks without the alcohol, registered dietitian and health spokesperson, Shanthi Appelo from Blue Cross Blue Shield of Michigan, is providing drink recipes that can continue to make your holiday season merry and bright.
If you are looking for a way to still have holiday drinks without the alcohol, registered dietitian and health spokesperson, Shanthi Appelo from Blue Cross Blue Shield of Michigan, is providing drink recipes that can continue to make your holiday season merry and bright.
Detroit Lions' Jeff Okudah gives back with Wicked Awesome Wishes charity
For Lions cornerback Jeff Okudah, he spent his childhood looking up to the athletes on the big screen. Now that he can count himself among the few playing for a football team, he's excited to give back to the kids who now find themselves in the same position as him.
For Lions cornerback Jeff Okudah, he spent his childhood looking up to the athletes on the big screen. Now that he can count himself among the few playing for a football team, he's excited to give back to the kids who now find themselves in the same position as him.
Executive Pastry Chef Duncan Spangler Shares Delicious Coconut Macaroon Recipe
Executive pastry chef from The Apparatus Room shows Jay and Erica how to make coconut macaroons for the holidays.
Executive pastry chef from The Apparatus Room shows Jay and Erica how to make coconut macaroons for the holidays.
How to make simple Sangrias with Joe Vicari Restaurant Group
It's National Sangria Day! So we are here with Joe Vicari Restaurant Group who will teach us how to create two simple, winter festive Sangrias.
It's National Sangria Day! So we are here with Joe Vicari Restaurant Group who will teach us how to create two simple, winter festive Sangrias.
Dawood Boutique is helping its customers stay in style for the holidays
Maria Tatar from Dawood Boutique located in Grosse Pointe Park is here in studio to help everyone find the perfect clothing to wear for holiday parties and gifts to give.
Maria Tatar from Dawood Boutique located in Grosse Pointe Park is here in studio to help everyone find the perfect clothing to wear for holiday parties and gifts to give.
Chef Jim Oppat from Andiamo Cooks Up Italian Beef Tenderloin
Italian Beef Tenderloin Manzo Pasticciera Salata Ingredients: 2lbs. beef tenderloin, trimmed As needed salt, pepper, olive oil & garlic 4 oz. sliced prosciutto, salami or capicola 2 oz. olive oil packed sun-dried tomatoes, chopped 2 oz. mixed pitted olives, chopped 1 puff pastry dough sheet, roughly 12”x18” 2 eggs, beaten Pinch of cracked black pepper, sea salt, fresh thyme 2/3 cup mayonnaise 1/3 cup sour crème 2-3 Tbls. stone ground mustard 1 Tbls. horseradish, prepared Salt, pepper, tabasco, Worcestershire sauce to taste Prepare: 1.) Trim the beef tenderloin of any fat or sinew. You may need to split the beef lengthwise to form a uniform barrel, similar to the width of the puff pastry dough. 2.) Season and rub the beef with the olive oil, garlic and seasonings. Sear in a hot skillet or on the grill, can be done ahead of time to allow to cool. 3.) Combine the chopped tomatoes and olives to make a relish but drain out all excess moisture. 4.) Lay out the puff pastry on a sheet of wax paper and cover the pastry with the sliced meats, leaving room on all edges to allow it to seal. 5.) Brush the exposed edges of the pastry with the beaten egg. 6.) Lay the cooled beef in the center of the pastry, then line each side with the olive-tomato mixture. 7.) Using the wax paper underliner, roll the beef inside of the pastry as tightly as possible, keeping it even and uniform. Place the seal on the bottom and trim off any excess as needed. 8.) Place on lined baking sheet and brush with remaining egg mixture. Sprinkle the top with the salt, pepper and thyme. 9.) Bake at 425 F until the pastry is golden brown and crisp, looking for an internal temperature on the beef of 120F for a nice medium rare. 10.) Allow to rest for 10 minutes before slicing, allowing you time to make the sauce. 11.) Combine the mayo, sour crème, mustard, horseradish together. Season to taste as desired. 12.) Slice the beef and present with a dollop of the aioli just off to the side. 13.) Garnish with arugula or watercress.
Italian Beef Tenderloin Manzo Pasticciera Salata Ingredients: 2lbs. beef tenderloin, trimmed As needed salt, pepper, olive oil & garlic 4 oz. sliced prosciutto, salami or capicola 2 oz. olive oil packed sun-dried tomatoes, chopped 2 oz. mixed pitted olives, chopped 1 puff pastry dough sheet, roughly 12”x18” 2 eggs, beaten Pinch of cracked black pepper, sea salt, fresh thyme 2/3 cup mayonnaise 1/3 cup sour crème 2-3 Tbls. stone ground mustard 1 Tbls. horseradish, prepared Salt, pepper, tabasco, Worcestershire sauce to taste Prepare: 1.) Trim the beef tenderloin of any fat or sinew. You may need to split the beef lengthwise to form a uniform barrel, similar to the width of the puff pastry dough. 2.) Season and rub the beef with the olive oil, garlic and seasonings. Sear in a hot skillet or on the grill, can be done ahead of time to allow to cool. 3.) Combine the chopped tomatoes and olives to make a relish but drain out all excess moisture. 4.) Lay out the puff pastry on a sheet of wax paper and cover the pastry with the sliced meats, leaving room on all edges to allow it to seal. 5.) Brush the exposed edges of the pastry with the beaten egg. 6.) Lay the cooled beef in the center of the pastry, then line each side with the olive-tomato mixture. 7.) Using the wax paper underliner, roll the beef inside of the pastry as tightly as possible, keeping it even and uniform. Place the seal on the bottom and trim off any excess as needed. 8.) Place on lined baking sheet and brush with remaining egg mixture. Sprinkle the top with the salt, pepper and thyme. 9.) Bake at 425 F until the pastry is golden brown and crisp, looking for an internal temperature on the beef of 120F for a nice medium rare. 10.) Allow to rest for 10 minutes before slicing, allowing you time to make the sauce. 11.) Combine the mayo, sour crème, mustard, horseradish together. Season to taste as desired. 12.) Slice the beef and present with a dollop of the aioli just off to the side. 13.) Garnish with arugula or watercress.
Preparing Italian Beef Tenderloin with Chef Oppat
Here's a particularly delicious meal that will wow any dinner guest: Italian Beef Tenderloin. Chef Oppat of Andiamo even shows how it can be prepared without any disruption to a party where it'll be served.
Here's a particularly delicious meal that will wow any dinner guest: Italian Beef Tenderloin. Chef Oppat of Andiamo even shows how it can be prepared without any disruption to a party where it'll be served.