Chef Johnny Prep talks Bordeaux and crepes.
Johnny Prep, owner and Executive Chef at Alchemi and Johnny’S Speakeasy, shares how he does Crepes Loraine and what he learned during his recent travels to France.
Johnny Prep, owner and Executive Chef at Alchemi and Johnny’S Speakeasy, shares how he does Crepes Loraine and what he learned during his recent travels to France.
Chef Bobby discusses the benefits of bone marrow
Chef Bobby Nahra shows the Nine how he serves up bone marrow at Hook SCS.
Chef Bobby Nahra shows the Nine how he serves up bone marrow at Hook SCS.
Recipe: Shrimp, crab, and lobster linguine with Chef Bobby
Chef Bobby Nahra joins The Nine to share a recipe for shrimp, crab, and lobster linguine.
Chef Bobby Nahra joins The Nine to share a recipe for shrimp, crab, and lobster linguine.
Chef Bobby makes shrimp, crab and lobster linguine
The Nine features Deena Centofanti, Maurielle Lue, Ryan Ermanni, Derek Kevra and Alan Longstreet talking about the latest news you're talking about. From pop culture to movies to big local and national news. We're talking about it all.
The Nine features Deena Centofanti, Maurielle Lue, Ryan Ermanni, Derek Kevra and Alan Longstreet talking about the latest news you're talking about. From pop culture to movies to big local and national news. We're talking about it all.
Rinaldi Fresh Sausage rolling out something new for Tailgate Season
If you want a versatile food, look no further than sausage. Served with eggs at breakfast, tucked into a bun for lunch, or sliced up and served with pasta at dinner. Rinaldi Fresh Sausage rolling out something new for Tailgate Season: The Coney Brat w/Cheese.
If you want a versatile food, look no further than sausage. Served with eggs at breakfast, tucked into a bun for lunch, or sliced up and served with pasta at dinner. Rinaldi Fresh Sausage rolling out something new for Tailgate Season: The Coney Brat w/Cheese.
Yates Cider Mill Celebrating 160 Years with Donut Fest
Yates Cider Mill hosts donut and fall fest at Canterbury Village to celebrate 160th anniversary.
Yates Cider Mill hosts donut and fall fest at Canterbury Village to celebrate 160th anniversary.
How to make Testa Barra's Bolognese with zucchini noodles
Chef Gabriella Baldwin with Testa Barra shares how to make Bolognese with zucchini noodles, an easy meal to prep as the kids head back to school.
Chef Gabriella Baldwin with Testa Barra shares how to make Bolognese with zucchini noodles, an easy meal to prep as the kids head back to school.
Testa Barra recipe: Bolognese with zucchini noodles
Chef Gabriella Baldwin with Testa Barra shares how to make bolognese with zucchini noodles.
Chef Gabriella Baldwin with Testa Barra shares how to make bolognese with zucchini noodles.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.