Brunch Ideas from Vince & Joe's Gourmet Market
For more info head to: www.vinceandjoes.com
It's Foodie February in Downtown Rochester
Ditch the kitchen and head to Downtown Rochester for Foodie February! Beginning February 1, dine in or carry out from any Downtown Rochester restaurant, save your receipts and you'll have a chance to win restaurant gift cards and Love Local Rochester swag every week in February! Receipts can be brought to the Downtown Collaboration Studio, 431 S. Main Street. February 1-28. Each receipt will receive one entry, eligible for both the weekly and grand prize drawings. Grand Prize Winners will be announced and contacted on Tuesday, March 2. For more information about Foodie February, contact the Rochester DDA at 248.656.0060 or online at downtownrochestermi.com.
Ditch the kitchen and head to Downtown Rochester for Foodie February!
Chef Mark Slessor from the Royal Park Hotel shows us how to make bananas foster. For more info on the event: www.downtownrochestermi.com
Andiamo's Chef Oppat prepares Pasta Giuseppe
With restaurants back open and kitchens back on, Metro Detroit eateries are hard at work preparing some favorites. Andiamo's executive chef joined FOX 2 Monday to prepare Pasta Giuseppe.
Andiamo Executive Chef Jim Oppat prepares Pasta Giuseppe
With restaurants back open and kitchens back on, Metro Detroit eateries are hard at work preparing some favorites. Andiamo's executive chef joined FOX 2 Monday to prepare Pasta Giuseppe.
Alchemi in Royal Oak prepares Tapatio Quiche as part of farm-to-table brunch
Chef Johnny Prepolec from Alchemi in Royal Oak spent years living in Mexico. Now he's reopening his restaurant in Royal Oak with a farm-to-table brunch that debuts on Sunday, Feb. 14 - Valentine's Day - and gave us a preview of his tapatio quiche.
Bananas Foster from Alchemi in Royal Oak
Chef Johnny Prep shows us how to make Bananas Foster from his new restaurant, Alchemi in Royal Oak.
Papatio Quiche from the Alchemi in Royal Oak
www.alchemiroyaloak.com
Republica's Lamb Sliders, Fresh Dill and Spicy Feta Spread
Lamb Sliders, Fresh Dill and Spicy Feta Spread Courtesy of Republica in Berkley 1.5 lb. ground lamb Bunch of fresh dill 6 oz Feta Cheese 1/4 cup mayonnaise 2 teaspoon crushed red pepper. 12 slider buns Form lamb patties into 2 oz. balls. In a separate bowl, add feta, mayonnaise and red pepper, then mix. Sear lab on griddle or pan until desired temperature. Butter and toast buns, then assemble the slider. Top with spoon of feta mix and fresh dill.
Buffalo guacamole stuffed potato skins from Republica in Berkley
www.republicaberkley.com
Sweet Treats for your Valentine
Chef Kelli Lewton shows us how to make a Giant Cake Ball and other sweet treats. Giant Cake Ball Serves 4-6 (so, you will have leftovers!) Ingredients 1 box red velvet cake mix (you could also use a white cake mix and then add a few drops of red food) 2 &1/2 cups prepared buttercream (reserve ? cup for frosting cake ball) 1/3 cup mini chocolate chips (or mini white chocolate chips if you like) 3 tablespoons valentines sprinkles Directions 1. Bake cake per instructions on box and cool completely. 2. Wearing food handler gloves, break cake up in medium bowl, add 1&3/4 cup buttercream and chocolate chips. Mix thoroughly with gloved hands then form into a ball. 3. Place on serving platter and frost evenly, then sprinkle with festive valentines? sprinkles. 4. Serve with dippers, assorted cookies, chocolate squares and graham crackers.
Make Your Own Fondue Picnic
www.twouniqe.com
The "Get Big" pizza from Jed's Detroit
Chef Max from Jed's Detroit shows off the restaurant's game day food, and shows us how to make the "Get Big" pizza. That one is for the seafood lovers; topped with shrimp, lobster, onions, fresh garlic, fresh basil, spinach, and house-made oven-roasted tomato Alfredo sauce.
Chef Bobby's Game Day Chorizo Meatballs
www.encorebanquets.com
Chef Bobby's Party Stromboli
Good food doesn't need to be complicated. Chef Bobby shows us how to take a loaf of Italian bread, and turn it into a Stromboli for the entire family to enjoy.
Meatless Monday: Cauliflower Wings
Recipe from Cookingwithque.com Ingredients Half Head of Cauliflower 3/4 unbleached all-purpose flour (use gluten free flour if you need this recipe to be gluten free) 3/4 unsweetened almond milk (literally don't use anything but unsweetened.. cuz who eats sweet fried foods? Like.. No one on the planet) 3/4 panko bread crumbs (use gluten free panko bread crumbs is you want this recipe to be gluten free) salt and pepper to taste 1/2 tsp of liquid smoke Dips - Your Choice, BBQ, Buffalo Sauce or Vegan Ranch Materials- 2 bowls, nonstick spray, and a cookie sheet ***If you have parchment paper, screw the nonstick spray. Easiest clean up in the world!*** Instructions Combine the flour, almond milk, seasonings, and liquid smoke into a bowl. Mix together, it will look like pancake batter. Cut the Cauliflower into florets. Don't make them too small, you want them to be grabbable (is that a word? lol) Dip the cauliflower florets into the batter, then into the panko bread crumbs. Make sure they are covered Place each one on the pan, separated. Don't put them on top of each other. Let them bake for 25 minutes. The will be lightly brown and will look soo good! Guess what it's time to do..PLATE IT! Grab your favorite dipping sauce and get after it!
Making grilled chicken marsala with Carrabba's Italian Grill
When you eat Italian, you may immediately think of enormous pasta bowls, pizzas, and lots of bread but it's not always about the big servings.
Grilled Chicken Marsala from Carrabbas in Novi
With the exceptions of spaghetti and pizza, there are few other foods as synonymous with Italian cuisine as chicken marsala.
Cooking lighter fare with Carrabba's Italian Grill
www.carrabbas.com
Grilling fresh salmon with Bonefish Grill
www.bonefishgrill.com