Meatless Monday: Louisiana Creole Gumbo
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Meatless Monday: Louisiana Creole Gumbo

It's a Meatless Monday Mardi Gras style. Stephanie Spencer, Louisiana Creole Gumbo co-owner shows us how to make their Red Bean Spinach Quinoa Bowl.

It's a Meatless Monday Mardi Gras style. Stephanie Spencer, Louisiana Creole Gumbo co-owner shows us how to make their Red Bean Spinach Quinoa Bowl.

Semlor: Traditional Swedish Fat Tuesday Buns
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Semlor: Traditional Swedish Fat Tuesday Buns

Semlor is a traditional Swedish cream and marzipan filled brioche bun which is made for Lent.

Semlor is a traditional Swedish cream and marzipan filled brioche bun which is made for Lent.

Valentine's Day meals for the whole family brought to you by DPSCD Chef Michael Hearn
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Valentine's Day meals for the whole family brought to you by DPSCD Chef Michael Hearn

On Friday, Detroit Public Schools Community District Chef Michael Hearn appeared on FOX 2 Mornings to show us how to make a Valentine's Day meal for the whole family.

On Friday, Detroit Public Schools Community District Chef Michael Hearn appeared on FOX 2 Mornings to show us how to make a Valentine's Day meal for the whole family.

Valentine's Dinner for Two from Vince & Joe's
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Valentine's Dinner for Two from Vince & Joe's

Valentine?s Dinner for Two 2021 $75.00/serves 2 Only Available to Purchase through our Shelby Twp. Location Go to https://vinceandjoes.com/product/valentines-dinner-for-two-2021/ for more information.

Valentine?s Dinner for Two 2021 $75.00/serves 2 Only Available to Purchase through our Shelby Twp. Location Go to https://vinceandjoes.com/product/valentines-dinner-for-two-2021/ for more information.

It's Foodie February in Downtown Rochester
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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! 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!
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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

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

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.

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
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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.

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

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.

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
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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.

Chef Johnny Prep shows us how to make Bananas Foster from his new restaurant, Alchemi in Royal Oak.

Republica's Lamb Sliders, Fresh Dill and Spicy Feta Spread
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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.

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.

Sweet Treats for your Valentine
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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.

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.

The "Get Big" pizza from Jed's Detroit
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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 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.