The Apparatus Room unveils new summer menu
Summer isn't done yet and Detroit's The Apparatus Room will debut new dishes using seasonal ingredients that are near their peak in flavor and vibrancy.
Making chorizo chili with the Dorsey Culinary Academy
In this video, Chef Matt Shellig of Dorsey Culinary Academy shows us how to make this mouth-watering dish that's sure to be a hit with your friends and family.
Sumptuous Scottish Salmon with Dua Vino + The Bar
Join us as we welcome back Chef Wilson, and mixologist Jacqueline from Dua Vino + The Bar. Together, they show us how to make the most of our gardens in these last days of summer with some delicious recipes. In this video, they feature the rich Scottish salmon, straight from Scotland and expertly prepared by Jacqueline. With its unique marbling, it's the perfect accompaniment to a simple yet flavorful dish of garlic, artichokes, capers, spinach, and butter.
Chorizo chili - The perfect tailgating recipe
Get ready to spice up your next tailgate with this delicious chorizo chili recipe! In this video, Chef Matt Shellig of Dorsey Culinary Academy shows us how to make this mouth-watering dish that's sure to be a hit with your friends and family. Plus, Chef Matt shares some tips for taking your tailgating game to the next level.
Chef Que has the best back-to-school recipe
Chef Que, the cooking maestro with a specialty in vegetable delicacies has a new recipe to help any parents that need to prepare for their kids for school: vegetarian lasagna.
Browndog Creamy offers a new flavor
Co-owners of Browndog Creamy Brian and Paul are talking to the Nine anchors about their newest faygo ice cream flavor.
Mex Margaritas in Bloomfield Hills
Beverage manager and mixologist Aaron Towns from Mex located in Bloomfield Hills is talking to the Nine about margaritas new renovation the restaurant recently had.
Wine Wednesday with the Rind Wine Bar in Berkley
Zach Berg from Rind Wine Bar and Mongers' Provisions and is talking about the company's new wine bar and revised lunch menu. Zach has brought a variety of wines and cheese for the Nine anchors to taste.
Cafe Dax has finally opened inside the Daxton hotel
Cafe Dax has opened inside the Daxton Hotel in Birmingham. And here to tell us about what is on their menu is culinary director Josh Stockton.
Back to School Basic Part two with Chef Kelli
Chef Kelli is back again with even more recipes for parents to try to help make their children?s school lunch fun and healthy.
Back to School Lunch and Breakfast Basics with Chef Kelli
Chef Kelli from 2 Unique Catering & Event Planning is here showing us how to create simple back to school lunch and breakfast ideas that are delicious and can last throughout the week.
Hamlin Pub in Rochester shows us how to make their take on a Po Boy Sandwich
It's national sandwich month and here to celebrate it is Hamlin Pub in Rochester. Manager J.R. Bohn Regional Manager of Hamlin Pub is here showing The Nine how they make their version of a Po Boy sandwich.
Back to school lunches with a twist with Blue Cross Blue Shield of Michigan
Registered dietitian Shanthi Apello from Blue Cross Blue Shield of Michigan is here creating some fun lunches for the kids and even adults to enjoy that are healthy and easy to make. To find more of these recipes go to ahealthiermichigan.org.
USA TODAY Wine & Food Experience this weekend at Belle Island
This weekend at Cricket Field at Belle Isle from 1-4pm culinary artists and upcoming chef will all be at the USA Today & Food Experience. This event has a variety of wines and food available to taste. Head over to wineandfood.usatoday.com to learn more.
Dirty Jazz Cafe highlights their new menu dishes
The folks over at Dirty Jazz Cafe in Grosse Pointe Farms are in the studio this morning whipping up some foods that are new on their menu. And also talking about the jazz performances that are offered at the cafe as well. To catch up with all the things going on the the cafe head to www.dirtydogjazz.com.
Slows Barbq Stops by to make Brisket Enchilada
Slows Bar BQ - Brisket Enchilada This is the recipe for our long time menu item, the Brisket Enchilada. The Brisket Enchilada was featured on Man v’s Food in 2009. The dish was created as a way to utilize any scraps that we create while carving our whole smoked brisket. It was inspired by some amazing brisket tacos that Co-CEO and Founding Chef Brian Perrone and Co-CEO Terry Perrone ate at a tex-mex restaurant in Dallas, TX called Mia’s in 2004. This technique can easily be adjusted to use any protein you may have available. It’s a great way to use up your Slows leftovers. Ingredients: 1/2 LB Smoked Brisket - chopped 1/4 Cup Spanish Onion - julienned 1/2 Cup Beef Broth 1 - 2 Tbs Hot Sauce 1 Tbs Canola Oil + a little more 8 each Soft Corn Tortillas 4 oz-wt Smoked Gouda - shredded 1/2 Cup Cheddar Cheese - shredded 2 oz-fl Slows Spicy BBQ Sauce 2 Tbs scallions - sliced thin for garnish Steps: PREPARE Filling 1. Heat a saute pan over medium heat 2. Add canola oil and onions - reduce heat 3. Sweat onions until translucent 4. Add chopped beef, hot sauce and broth. 5. Bring mixture to a simmer. 6. Remove from heat and allow to cool PREPARE Tortillas 1. Heat another pan over medium heat. 2. Add a thin film of oil to pan. 3. Gently heat tortillas on both sides until pliable 4. Arrange tortillas on a clean work surface in a single layer. ASSEMBLY 1. Add 1 oz-wt to the center of each tortilla. 2. Add .5 oz-wt smoked gouda to each tortilla 3. Roll each tortilla into a cylinder and place in an oven proof pan or casserole 4. Cover the rolled enchiladas evenly with shredded cheddar. 5. Bake or broil until cheese is lightly browned. 6. Add spicy sauce then top with scallions 7. Serve your hungry friends and enjoy
DraftKings Sports & Social Troy Live
DraftKings Sports and Social located in Troy is in the kitchen this morning highlighting a few dishes on their menu that make for a perfect meal while watching in your favorite Detroit teams.
Chef Bobby Nahra in the kitchen highlighting his restaurant HOOK
Chef Bobby Nahra is here talking to Deena and Ryan about the array of seafood dishes he has at his St. Clair Shores restaurant called HOOK. To get a taste of the food Chef Bobby has talked about head over to the website hookscs.com.
Recipes: Picnic spread with Chef Kelli of Two Unique Catering
Chef Kelli of Two Unique Catering shares how to make a picnic spread perfect for the summer.
Chef Kelli of Two Unique Catering makes a picnic spread
Chef Kelli of Two Unique Catering shares how to make a picnic you can enjoy at the park, in your backyard, camping, and more.