Making Bavarian beer cheese fondue with The Melting Pot
Rachel Orlando from The Melting Pot demonstrates how to make their Bavarian beer cheese fondue. The Melting Pot is located at 888 W. Big Beaver Road in Troy. For more visit, meltingpot.com.
Rachel Orlando from The Melting Pot demonstrates how to make their Bavarian beer cheese fondue. The Melting Pot is located at 888 W. Big Beaver Road in Troy. For more visit, meltingpot.com.
Tom's Oyster Bar
TomsOysterBar.com
TomsOysterBar.com
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.
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.
Mexican Irish Festival This Sunday from 12-5 PM
https://www.eventtickets.com/detroit/events/2826-bagley-st/mexican-irish-festival-312933?ref=uceh
https://www.eventtickets.com/detroit/events/2826-bagley-st/mexican-irish-festival-312933?ref=uceh
Host in Utica
Website: hostutica.com
Website: hostutica.com
Common Pub in Detroit
Commonpub.com
Commonpub.com
Two Hands Corn Dogs opens new location in Rochester Hills
Village of Rochester Hills welcomes new corn dog franchise.
Village of Rochester Hills welcomes new corn dog franchise.
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.
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
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.
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
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/
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/
Recipe: Buddy's Pizza tomato basil sauce
Need a new pasta or pizza sauce? Buddy's Pizza has you covered!
Need a new pasta or pizza sauce? Buddy's Pizza has you covered!
Red Knapp's Rochester
redknappsrochester.com
redknappsrochester.com
Recipe: Paella from Patchwork Culinary Project
Learn how to make Patchwork Culinary Project's Paella at home.
Learn how to make Patchwork Culinary Project's Paella at home.
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.
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.
Recipe: Homemade pie dough from Achatz
Fall is here, and few things pair better with the cooler weather than a fresh-baked pie.
Fall is here, and few things pair better with the cooler weather than a fresh-baked pie.
Jonathon Elias From "Halloween Wars" on the Food Network
Jonathon Elias From "Halloween Wars" on the Food Network
Jonathon Elias From "Halloween Wars" on the Food Network
Townhouse Birmingham serving up smash burgers and to go cocktails
Chef Jennifer Meadows and Emme Franco demonstrate how to make Townhouse's smash burger and showcase the restaurant's new to go cocktail options. Townhouse Birmingham is located at 180 Pierce St. in Birmingham. For more visit, townhousebirmingham.com.
Chef Jennifer Meadows and Emme Franco demonstrate how to make Townhouse's smash burger and showcase the restaurant's new to go cocktail options. Townhouse Birmingham is located at 180 Pierce St. in Birmingham. For more visit, townhousebirmingham.com.
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.
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.
Meatless Monday: Imperial’s lion’s mane mushroom tacos
Cook up some meat-free tacos with this recipe from Imperial in Ferndale.
Cook up some meat-free tacos with this recipe from Imperial in Ferndale.
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.
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.