Wine Social in Lake Orion hosts Happy Hour for Hope
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Wine Social in Lake Orion hosts Happy Hour for Hope

Wine Social in Lake Orion is hosting Happy Hour for Hope to benefit New Day, a Southeast Michigan organization that helps families who have a member fighting cancer pay their bills. Here's how you can help.

Royal Oak Brewery: Preparing a grilled vegetable sandwich
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Royal Oak Brewery: Preparing a grilled vegetable sandwich

For meatless Monday this April 4, Chef Steve Limpus of Royal Oak Brewery prepared a grilled vegetable sandwich complete with a portobello mushroom, zucchini, and yellow squash all grilled, along with a fire roasted red pepper. The vegetables should be grilled two to three minutes on each side. Focaccia bread, along with tomato marmalade, fresh arugula and squeezed lemon can get added after. Find more info here: https://www.royaloakbrewery.com/

Lobster Pasta from Mare Mediterranean
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Lobster Pasta from Mare Mediterranean

There's a new spot to get some seafood in Birmingham. Mare Mediterranean has exotic fish and crustaceans flown in daily, fresh from Italy, Greece, Sicily, Portugal, Spain, the Pacific & Atlantic oceans. The customer chooses their own fish and preparation style. maremediterranean.com

Dearborn Restaurant Week: Friday March 18 - Sunday March 27
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Dearborn Restaurant Week: Friday March 18 - Sunday March 27

Dearborn Restaurant Week is happening Friday March 18th - Sunday March 27th. Viewers can head to dearbornrestaurantweek.com to find participating restaurants and menus, or find us on Facebook and Instagram! The Great Commoner is one of the restaurants participating. The chef shows us how to put together their Labneh Toast.

Chef Bobby’s Classic Stew
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Chef Bobby’s Classic Stew

Chef Bobby’s Classic stew 1 cup all-purpose flour seasons with with salt pepper and granulated garlic to taste ¼ teaspoon freshly ground pepper 3 pounds beef stewing meat, trimmed and cut into inch cubes Two pieces of pork tenderloin cut into two inch slices 5 teaspoons olive oil Half stick unsalted butter 1 cup red wine “optional not a fan” 10 cups beef broth, homemade or low-sodium canned 2 bay leaves Tablespoon fresh rosemary minced Teaspoon of minced fresh thyme 1 medium onion, peeled and chopped 10 medium carrots, peeled and cut into 1/4-inch rounds 8 large Yukon potatoes, quartered skin on 2 teaspoons salt One cup of roux Roux equal parts fat to flour I cup melted butter to one cup flour Simmer in a non stuck pan until golden brown. Take of the stove and let cool. Recipe Ingredients Butter – the taste and quality of your roux rely on the butter used. When making a roux, make sure to use high-quality butter for extra rich flavor. You can also use oil, but we’ll talk more about that as you read along. Flour – of course, you need high-quality flour, too. The flour has high starch content that becomes sticky or pasty as it emulsifies with liquid, like melted butter, while cooking. Dumplings 2 cups biscuit baking mix (bisquick) * ⅔ cup milk Seasons with salt pepper and thyme to taste. Place dumpling mix in with two spoons one scraping off the dumpling from the other spoon and simmer uncovered for ten minutes. Then simmer with foil ten minutes PREPARATION Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more butter oil as needed Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer. Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Slowly add roux and stir until desired thickness is achieved. Dumplings 2 cups biscuit baking mix (bisquick) * ⅔ cup milk Seasons with salt pepper and thyme to taste. Place dumpling mix in with two spoons one scraping off the dumpling from the other spoon and simmer uncovered for ten minutes. Then simmer with foil ten minutes Season with salt and pepper to taste. Ladle among 6-8 bowls and serve.

Bakehouse46 makes Cider Donut Bread Pudding at the new location in Plymouth
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Bakehouse46 makes Cider Donut Bread Pudding at the new location in Plymouth

Bakehouse46 is opening it's fourth location in Plymouth. There is a grand opening on Friday, March 18, 2022. The first 46 customers get $46 gift cards, there is a daily Happy Hour with items costing only 46 cents, drawings to win free treats for a year, and more. Bakehouse46 Cider Donut Bread Pudding Ingredients 6–8 servings Unsalted butter (for pan) 12 stale or fresh Bakehouse46 plain cider donuts 3 large eggs 3 cups heavy cream 3 Tbsp. brown sugar 1 Tbsp. vanilla extract ½ tsp. kosher salt 1 tsp nutmeg 1 Tbsp. cinnamon Suggested Toppings: Fruit Preserves Fresh fruit Powdered sugar Whipped cream Preparation Step 1 Preheat oven to 325°. Butter a 2-qt. baking dish. Breakdown BH46 donuts by tearing or cutting them into inch size pieces. Step 2 Vigorously whisk eggs, heavy cream, sugar, vanilla, nutmeg and cinnamon in a large bowl until light, uniform, and foamy. (You can also process in a blender until combined if you want.) Add BH46 donuts to bowl with custard. Gently toss and push down on them so that they absorb maximum liquid without falling apart. Let sit 5 minutes, then lighting toss to make sure full coverage. Step 3 Transfer donuts mixture and any remaining custard to prepared baking dish. At this point you can make the choice to add Preserves or fresh fruit to the top of the bake. Bake bread pudding, rotating pan halfway through, until puffed, golden brown, and bubbling along the edges, 50–60 minutes. Step 4 Let donut pudding cool 20 minutes. Dust with powdered sugar. Serve with whip cream alongside for pouring over.

Some Pizza Pies to celebrate National Pi Day
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Some Pizza Pies to celebrate National Pi Day

It's March 14th, aka Pi Day 3-14. We're celebrating with some food. MOOTZ PIZZERIA + BAR Popeye Pizza Ingredients 6 oz. spinach 2 tbsp. chopped garlic 6 dollops ricotta cheese 4 oz. mozzarella Pinch kosher salt Directions 1) Place spinach on stretched out dough. 2) Sprinkle with garlic and salt. 3) Add dollops of ricotta. 4) Top with shredded mozzarella. 5) Cook to perfection 6) Garnish with shaved parmesan, grated pecorino, Aleppo chili, and olive oil. Note from chef Rubina Kurdian: ?I love this dish because you don?t feel bad about eating it! The combination of spinach garlic and ricotta, atop of the crisp dough are absolutely satisfying!?

Asian Miso Halibut from Pearl's Deep Dive in Royal Oak
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Asian Miso Halibut from Pearl's Deep Dive in Royal Oak

Pearl’s Deep Dive just recently opened in December on Main Street in Royal Oak. Check them out here: www.pearlsdeepdive.com Asian Miso Halibut Ginger Miso Gochujang Sauce 1/3 C Garlic, 1/3 C Shallots, & 1/4 C Ginger 3T Miso Paste & 1T Gochujang ½ C Sake 1/3 C Soy sauce 1.5 C Water 1T Honey 3T Slurry(Corn starch & Water) 2T Butter(Mount in at end) Veg Set 2 Pearl onions (Pealed & quartered) ¼ C Carrot 1/3 C edamame 1tsp Garlic 1C Bok choy 1T sliced Almonds S/P to taste 1tsp butter Procedures Sauce-Sweat Garlic, ginger, & shallots until nice aroma. Add Miso& Gouchujang, cook lightly for one minute. Deglaze pan with Sake and reduce by half. Add soy, water, honey, & Slurry. Let simmer to thicken and add butter. Use stick blender of blender to pure. Veg- Toast Almonds separate and set aside. Oil pan and saute onions until lightly brown, add carrot and cook for one minute, add edamame & bok choy, cook until greens are wilted. Add Butter and salt. Halibut-Season fish generously on both sides. Heat oil and saute fish skin side up. Place in 400 oven for 2 minutes. Remove fish and flip carefully in pan. Add butter and baste fish.