Celebrating National Gumbo Day with Louisiana Creole Gumbo
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Celebrating National Gumbo Day with Louisiana Creole Gumbo

Ashley Bailey, the head chef at Louisiana Creole Gumbo, demonstrates how to make a traditional New Orleans gumbo, in honor of National Gumbo Day. Louisiana Creole Gumbo has locations at Eastern Market and in Northwest Detroit. For more visit, louisianacreolegumbo.com.

Celebrating National Pizza Month with Mootz
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Celebrating National Pizza Month with Mootz

Tyler Westfall from Mootz Pizzeria & Bar joined The Nine to make Mootz's Bee Sting pizza. Mootz is located on 1230 Library Street in Detroit. For more visit, mootzpizzeria.com.

MSU Tollgate Pumpkinfest 2024
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MSU Tollgate Pumpkinfest 2024

MSU Tollgate Farms is hosting its annual Pumpkinfest on October 5th and 6th, from 11AM- 5PM. Tollgate Farm is located on Meadowbrook Road in Novi. For more visit, canr.msu.edu/events/pumpkinfest-2024.

Gleaners prepares pineapple carrot muffins
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Gleaners prepares pineapple carrot muffins

The Cooking Matters Program Manager with Gleaners stopped by the FOX 2 kitchen to show off the pineapple carrot muffin recipe as well as Double Your Donation Day, which takes place on Oct. 1. Learn more at cookingmattersdetroit.org/

Tailgating eats with Sidecar Slider Bar
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Tailgating eats with Sidecar Slider Bar

Chef Mark Redmon from Sidecar Slider Bar demonstrates how to prepare chicken tenders for your next tailgate. Sidecar Slider Bar has locations in Birmingham, Brighton, Farmington, Grosse Pointe, Plymouth, Sterling Heights and Lansing. For more visit, sidecarsliderbar.com.

Making lobster tacos with Shift Kitchen & Cocktails
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Making lobster tacos with Shift Kitchen & Cocktails

Chef Kevin Hunt and manager Selah Perez from Shift Kitchen & Cocktails joined The Nine to demonstrate how to make one of their new menu items, lobster tacos. Shift Kitchen & Cocktails has three locations in Birmingham, Grosse Pointe and Plymouth. For more visit, shiftkitchencocktails.com.

Bronze Door in Grosse Pointe Woods offering dinner for two special
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Bronze Door in Grosse Pointe Woods offering dinner for two special

Chef Mike’s Chicken Lemon Piccata Served with seasonal vegetables and fingerling potatoes Serves 2 Ingredients: •4 boneless, skinless chicken breasts •salt & pepper •all-purpose flour, for dredging •2 T. butter •2 T. olive oil •2 cups chicken velouté or chicken stock •1 cup dry white wine •1tsp. garlic, chopped •1 whole fresh lemon • 1.5 tsp brined capers •8-7 artichoke hearts, quartered •6-7 basil leaves, chiffonade Directions: 1 Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. 2 In a large skillet over medium high heat, heat 2 tablespoons of olive oil. Add 2 chicken breast into the pan, cook chicken breasts on both sides until golden brown, 3 minutes on each side. Repeat with remaining chicken breasts. 3 Add to pan, butter, capers, garlic and sweat for 20-30 seconds. Deglaze with white wine and reduce liquid for 1 minute. 4 Add chicken Velouté, artichokes and season with salt and pepper. Add juice of 1 fresh lemon. 5 Garnish with fresh basil Serve with seasonal vegetables and fingerling potatoes.