Sullivan's Steakhouse debuts new menu
Sullivan's Steakhouse's executive chef, Max Ceaser, and general manager, Chris Stevens, demonstrate how to prepare George's Bank seared scallops. Sullivan's Steakhouse is located at 1128 Washington Blvd. in Detroit. For more visit, sullivanssteakhouse.com.
Sullivan's Steakhouse's executive chef, Max Ceaser, and general manager, Chris Stevens, demonstrate how to prepare George's Bank seared scallops. Sullivan's Steakhouse is located at 1128 Washington Blvd. in Detroit. For more visit, sullivanssteakhouse.com.
Zingerman's Roadhouse stops by Fox 2 kitchen to serve savory herb stuffing and mac-n-cheese
Savory herb Stuffing ingredients: 2 lbs diced bread, toasted 1 lb white onions 1 lb celery 1 lb butter 1 bunch parsley chopped 2 oz dried sage 2 oz chopped tarragon 1 oz chopped dill 2 cups chicken stock Procedure: 1. Preheat oven to 350°. 2. Sauté onions and celery in butter over medium heat, until translucent and aromatic. 3. Remove from heat and add herbs. 4. Toss with toasted bread and chicken stock in a large bowl. 5. Place in an oven safe casserole dish and cover with a lid or aluminum foil. Bake at 325° for 20 minutes. 6. Remove lid or foil and bake for 10 more minutes, until slightly browned on top. Yields about 8 servings. Roadhouse Macaroni and Cheese ingredients: 1 lb macaroni 4 tbsp diced butter 1/2 cup diced onion 1 bay leaf 4 tbsp all-purpose flour 3 cups whole milk 1/2 cup heavy cream 2 tsp Dijon mustard 2 lb grated cheddar cheese (we use two-year white cheddar from Cabot) 2 tsp olive oil Coarse sea salt to taste Procedure: 1. Bring a large pot of water to a boil. Add 1 to 2 tablespoons salt and the pasta and stir well. Cook until the pasta is done. Drain it and set it aside. 2. Melt the butter for the sauce in a large heavy-bottomed pot over medium-high heat. Add the onion and bay leaf and sauté until the onion is soft, about 5 minutes. 3. Remove the bay leaf. Add the flour, and cook for a minute or so, stirring constantly. 4. Slowly add the milk, a little at a time, stirring constantly to avoid lumping. When the flour and milk have been completely combined, stir in the cream. 5. Keep the mixture at a gentle simmer (not at a high boil) until it thickens, 2 to 3 minutes, whisking to remove any lumps. 5. Reduce the heat to medium. Stir in the mustard, cheddar cheese, and salt. Simmer for 5 minutes and set aside. 6. Heat a heavy bottom skillet over med-high heat. Add olive oil and when it begins to smoke add the cheese sauce and the drained cooked noodles. Toss thoroughly and continue to cook, stirring occasionally until you have approximately 10- 15% of the mixture golden brown. 7. Taste and add salt if necessary. Remove from heat. Yields about 8 Servings
Savory herb Stuffing ingredients: 2 lbs diced bread, toasted 1 lb white onions 1 lb celery 1 lb butter 1 bunch parsley chopped 2 oz dried sage 2 oz chopped tarragon 1 oz chopped dill 2 cups chicken stock Procedure: 1. Preheat oven to 350°. 2. Sauté onions and celery in butter over medium heat, until translucent and aromatic. 3. Remove from heat and add herbs. 4. Toss with toasted bread and chicken stock in a large bowl. 5. Place in an oven safe casserole dish and cover with a lid or aluminum foil. Bake at 325° for 20 minutes. 6. Remove lid or foil and bake for 10 more minutes, until slightly browned on top. Yields about 8 servings. Roadhouse Macaroni and Cheese ingredients: 1 lb macaroni 4 tbsp diced butter 1/2 cup diced onion 1 bay leaf 4 tbsp all-purpose flour 3 cups whole milk 1/2 cup heavy cream 2 tsp Dijon mustard 2 lb grated cheddar cheese (we use two-year white cheddar from Cabot) 2 tsp olive oil Coarse sea salt to taste Procedure: 1. Bring a large pot of water to a boil. Add 1 to 2 tablespoons salt and the pasta and stir well. Cook until the pasta is done. Drain it and set it aside. 2. Melt the butter for the sauce in a large heavy-bottomed pot over medium-high heat. Add the onion and bay leaf and sauté until the onion is soft, about 5 minutes. 3. Remove the bay leaf. Add the flour, and cook for a minute or so, stirring constantly. 4. Slowly add the milk, a little at a time, stirring constantly to avoid lumping. When the flour and milk have been completely combined, stir in the cream. 5. Keep the mixture at a gentle simmer (not at a high boil) until it thickens, 2 to 3 minutes, whisking to remove any lumps. 5. Reduce the heat to medium. Stir in the mustard, cheddar cheese, and salt. Simmer for 5 minutes and set aside. 6. Heat a heavy bottom skillet over med-high heat. Add olive oil and when it begins to smoke add the cheese sauce and the drained cooked noodles. Toss thoroughly and continue to cook, stirring occasionally until you have approximately 10- 15% of the mixture golden brown. 7. Taste and add salt if necessary. Remove from heat. Yields about 8 Servings
Healthy comfort foods with Seasons 52
Chef Matthew Edwards from Seasons 52 demonstrates how to prepare Wild Alaska Butter Fish. Seasons 52 is located at 1000 W. Big Beaver Road in Troy. For more visit, seasons52.com.
Chef Matthew Edwards from Seasons 52 demonstrates how to prepare Wild Alaska Butter Fish. Seasons 52 is located at 1000 W. Big Beaver Road in Troy. For more visit, seasons52.com.
Bubbas' 33 offering free meals for Veterans on Veteran's Day
Rachel Brattain from Bubba's 33 showcases how to make their chicken bacon mac and cheese. On Veteran's Day, Monday, November 11th, Veterans or active military can get a free lunch or a voucher for a future visit, between 11AM and 4PM. For locations and more visit, bubbas33.com.
Rachel Brattain from Bubba's 33 showcases how to make their chicken bacon mac and cheese. On Veteran's Day, Monday, November 11th, Veterans or active military can get a free lunch or a voucher for a future visit, between 11AM and 4PM. For locations and more visit, bubbas33.com.
Buffalo chicken nachos with Condado Tacos
Jonathan Horeski from Condado Tacos demonstrates how to make buffalo chicken nachos. For locations and more visit, condadotacos.com.
Jonathan Horeski from Condado Tacos demonstrates how to make buffalo chicken nachos. For locations and more visit, condadotacos.com.
Imperial Celebrates D�a de los Muertos
Imperial Executive Chef Kelsey Collins joins the nine in the kitchen, cooking Calabaza en Tacha, or candied pumpkin with toasted pepitas and whipped cream. You can join in on Imperial's celebration with food, drinks, music and art from noon to midnight Saturday, November 2nd at the restaurant in Ferndale.
Imperial Executive Chef Kelsey Collins joins the nine in the kitchen, cooking Calabaza en Tacha, or candied pumpkin with toasted pepitas and whipped cream. You can join in on Imperial's celebration with food, drinks, music and art from noon to midnight Saturday, November 2nd at the restaurant in Ferndale.
El Arbol celebrating Day of the Dead
Steve Dock and Nick Morin from El Arbol in Brighton talk about the restaurant's Day of the Dead celebration. El Arbol is located at 140 W. Main St., in Brighton. For more visit, elarboltaco.com.
Steve Dock and Nick Morin from El Arbol in Brighton talk about the restaurant's Day of the Dead celebration. El Arbol is located at 140 W. Main St., in Brighton. For more visit, elarboltaco.com.
Fun and spooky Halloween treats with Chef Kelli
Chef Kelli Lewton from Two Unique Caterers and Event Planners shares some fun and spooky treats ahead of Halloween. For more on Two Unique visit, twounique.com.
Chef Kelli Lewton from Two Unique Caterers and Event Planners shares some fun and spooky treats ahead of Halloween. For more on Two Unique visit, twounique.com.
Cafe Cortina to host Spanish dinner event with Aventura
Chef Ernesto Antopia from Cafe Cortina and Chef Raul Cob from Aventura demonstrate how to prepare beef Osso Buco, while sharing details about the upcoming five course wine dinner on Monday, November 4th. For details and more visit, cafecortina.com.
Chef Ernesto Antopia from Cafe Cortina and Chef Raul Cob from Aventura demonstrate how to prepare beef Osso Buco, while sharing details about the upcoming five course wine dinner on Monday, November 4th. For details and more visit, cafecortina.com.
Crabcake benedict with Kudos Taproom and Fieldhouse
Brandy Holcomb with Kudos Taproom and Fieldhouse demonstrates how to make their crabcake benedict. Kudos Taproom and Fieldhouse is located at 14100 Pardee Road in Taylor. For more visit, kudosthegoat.com.
Brandy Holcomb with Kudos Taproom and Fieldhouse demonstrates how to make their crabcake benedict. Kudos Taproom and Fieldhouse is located at 14100 Pardee Road in Taylor. For more visit, kudosthegoat.com.
Recipe: Squash & blue cheese gratin
With the Capuchin Soup Kitchen's big fundraiser coming up, learn how to make squash & blue cheese gratin ahead of the event.
With the Capuchin Soup Kitchen's big fundraiser coming up, learn how to make squash & blue cheese gratin ahead of the event.
Recipe: Squash & blue cheese gratin
Learn how to make squash & blue cheese gratin ahead of Capuchin Soup Kitchen's biggest fundraiser of the year.
Learn how to make squash & blue cheese gratin ahead of Capuchin Soup Kitchen's biggest fundraiser of the year.
Let's Do Dinner Detroit returns
Over 25 of Detroit's top restaurants are taking part in Let's Do Dinner Detroit. From October 20-27th, guests can experience a three course meal at the participating restaurants, priced between $20-75. For ever meal served, Forgotten Harvest receives a donation that provides 8 meals to individuals and families in need. For more visit, letsdodinnerdetroit.com.
Over 25 of Detroit's top restaurants are taking part in Let's Do Dinner Detroit. From October 20-27th, guests can experience a three course meal at the participating restaurants, priced between $20-75. For ever meal served, Forgotten Harvest receives a donation that provides 8 meals to individuals and families in need. For more visit, letsdodinnerdetroit.com.
Making pan roasted Branzino with Beverly Hills Grill
Chef Ryan Zagor of Beverly Hills Grill demonstrates how to prepare a pan roasted Branzino with butternut squash puree. Beverly Hills Grill is located at 31471 Southfield Road in Beverly Hills. For more visit, beverlyhillsgrill.com.
Chef Ryan Zagor of Beverly Hills Grill demonstrates how to prepare a pan roasted Branzino with butternut squash puree. Beverly Hills Grill is located at 31471 Southfield Road in Beverly Hills. For more visit, beverlyhillsgrill.com.
Let's do dinner Detroit - Over 30 of Detroit?s top restaurants are offering 3-course meals for $20 - $75 a person
Sunday, October 20th to Sunday, October 27th Website: letsdodinnerdetroit.com
Sunday, October 20th to Sunday, October 27th Website: letsdodinnerdetroit.com
Making Singapore noodles with Pao Detroit
Sous chef Edgar Gonzalez and district manager Ali Fawaz of Pao Detroit demonstrate how to prepare their Singapore Noodles. Pao Detroit is located on W. Adams in Detroit. For more visit, paodetroit.com.
Sous chef Edgar Gonzalez and district manager Ali Fawaz of Pao Detroit demonstrate how to prepare their Singapore Noodles. Pao Detroit is located on W. Adams in Detroit. For more visit, paodetroit.com.
Making homemade pasta with Testa Barra
Executive chef Mike Baldwin of Testa Barra demonstrates how to make homemade pasta. Testa Barr is located on Romeo Plank Road in Macomb. For more visit, testabarra.com.
Executive chef Mike Baldwin of Testa Barra demonstrates how to make homemade pasta. Testa Barr is located on Romeo Plank Road in Macomb. For more visit, testabarra.com.
CulEx 2024: Dine & Disco
Chef Terence Tarver from Saint John's Resort and Chef Kelli Lewton from Two Unique Catering share details about Schoolcraft College's annual fundraiser and prepare an autumn braised short rib. The CulEx 2024: Dine & Disco fundraiser is happening on October 24th from 6-8PM at Schoolcraft College's Vistatech Center. For tickets and more visit, scf.schoolcraft.edu/events/2024-culinary-extravaganza/.
Chef Terence Tarver from Saint John's Resort and Chef Kelli Lewton from Two Unique Catering share details about Schoolcraft College's annual fundraiser and prepare an autumn braised short rib. The CulEx 2024: Dine & Disco fundraiser is happening on October 24th from 6-8PM at Schoolcraft College's Vistatech Center. For tickets and more visit, scf.schoolcraft.edu/events/2024-culinary-extravaganza/.
9th Annual Uncork for a Cure
The 9th annual Uncork for a Cure fundraiser is happening on Saturday, October 19th, at the M1 Concourse. For more visit, dynamifoundation.org/uncork-for-a-cure.
The 9th annual Uncork for a Cure fundraiser is happening on Saturday, October 19th, at the M1 Concourse. For more visit, dynamifoundation.org/uncork-for-a-cure.
Eastern Market to host annual Harvest Gala inside Shed 3
Root Vegetable Potage Serves 8 Ingredients Spanish onion, julienne 1 ea Oil, neutral as needed Rutabaga cut large dice 2lb Parsnip cut large dice 1lb Sunchoke cut large dice 1lb Cauliflower cut medium florets 1 head Sachet 1ea Thyme 1 sprig Garlic 1 clove Bay leaf 1 ea Cooking liquid Water 3 qts Milk (whole) 1 pint Cream 8 oz Butter ? lb Salt (kosher) to taste Method: - Heat a heavy-bottomed pot and add oil to coat the bottom - Sweat onion until tender and almost melted - Add root vegetables, reserving cauliflower - Cover with liquid and bring to a boil, then lower to a simmer - Add cauliflower and simmer until all vegetables are tender - Strain and reserve liquid - In batches puree in a blender with a small amount of liquid adding butter until velvety smooth - Once all vegetables are pureed, season with salt to taste. Serve
Root Vegetable Potage Serves 8 Ingredients Spanish onion, julienne 1 ea Oil, neutral as needed Rutabaga cut large dice 2lb Parsnip cut large dice 1lb Sunchoke cut large dice 1lb Cauliflower cut medium florets 1 head Sachet 1ea Thyme 1 sprig Garlic 1 clove Bay leaf 1 ea Cooking liquid Water 3 qts Milk (whole) 1 pint Cream 8 oz Butter ? lb Salt (kosher) to taste Method: - Heat a heavy-bottomed pot and add oil to coat the bottom - Sweat onion until tender and almost melted - Add root vegetables, reserving cauliflower - Cover with liquid and bring to a boil, then lower to a simmer - Add cauliflower and simmer until all vegetables are tender - Strain and reserve liquid - In batches puree in a blender with a small amount of liquid adding butter until velvety smooth - Once all vegetables are pureed, season with salt to taste. Serve