Cooking School

Chef Greg Beard shows how to make a sandwich with his famous Boogaloo Sauce.

AutoGlow returns for 2026. The charity event is happening on Friday, January 16th at Michigan Central. Attendees must also have tickets to the Detroit Auto Show Charity Preview. For tickets and more visit, thechildrenscenter.com/autoglow-2026.

Nashville Detroit is serving up soups for the winter season. The restaurant is located at  7755 Highland Road in White Lake. For more visit, nashvilledetroit.com.

The San Marino Club is located at 1685 E. Big Beaver Road in Troy. For more visit, sanmarinoclub.com.

Cornbread Restaurant and Bar showcases some foods that are said to bring you good luck and fortune in the new year if you eat them on New Year's Day. Cornbread Restaurant and Bar is located at 29852 Northwestern Highway in Southfield. For more visit, cornbreadsoulfood.com.

Executive Chef Craig Kirouac shows us how to make Southwest Tortellini Pasta with Shrimp, Chicken, and Andouille Sausage with Cajun Cream Sauce. Resolution Ball co-producer Rick Pink discusses details of the big party. Visit ResolutionBallDetroit.com for tickets and more information. 

Chef Johnny Prep joins us to discuss the upcoming New Year's celebrations at Alchemi and Johnny's Speakeasy. Visit JohnnysRoyalOak.com or AlchemiRoyalOak.com for reservations. 

Steak and eggs breakfast sliders Scrambled eggs Slider buns Steak(preferably Philly style) Caramelized onions Red wine gravy

Evelyn Stokes of Evelyn's Midtown Kitchen demonstrates how to make Coq au vin. Evelyn's Midtown Kitchen is a cooking school located in Eastern Market's Shed 5 in Detroit. For more visit, emkculinary.com.

Beurre Rouge Sauce  112 grams of reduced red wine 220 grams of butter Salt to taste Red wine reduction 1 bottle of red wine 3 shallots, chopped 2 springs thyme 1/2 c black peppercorn Add all ingredients to a pot. Reduce the red wine down to 3/4 of a cup of liquid. Strain and store for later use.

The Godfrey Hotel Detroit is celebrating the New Year with "Gatsby's Grand Affair," a spectacular New Year's Eve Dinner & Show in the hotel's elegant Ballroom from 6-9 p.m. Visit GodfreyHotelDetroit.com for more information. 

The Godfrey Hotel Detroit is celebrating the New Year with "Gatsby's Grand Affair," a spectacular New Year's Eve Dinner & Show in the hotel's elegant Ballroom from 6-9 p.m. Visit GodfreyHotelDetroit.com for more information. 

Health & Soul Cafe is located at 21670 John R. Road in Hazel Park. For more, healthandsoulcafe.com.

Chef Russ Palmer of Busch's Fresh Food Market demonstrates a simple appetizer for your holiday party. For locations and more visit, buschs.com.

Smoked Gouda Dip with Bacon and Chives Makes 6 cups Ingredients: 2 cups soft cream cheese 2 cups shredded smoked gouda cheese ½ cup mayonnaise ¼ cup chopped cooked bacon ¼ cup chopped chives or green onion Optional 1cup panko style breadcrumbs ½ cup parmesan cheese Method: 1. In a mixing bowl with a stiff whisk or into countertop mixer bowl with paddle attachment, place cream cheese and mix until soft. 2. Add the gouda cheese and continue mixing 3. Stir in the ½ cup mayonnaise and ¼ cup of cooked bacon and chives 4. Once the mixture is incorporated place the mixture into a baking dish or cast iron. 5. Place the dish into a 300-degree heat for 15-30 minutes or until hot remove and serve immediately with corn tortilla chips or raw vegetables Optional (adding this step will no longer allow the dish to be considered gluten free) Mix panko breadcrumbs with parmesan cheese and place on top of the cheese dip and place in oven for an additional 10 minutes to brown.

Smoked Gouda Dip with Bacon and Chives Makes 6 cups Ingredients: 2 cups soft cream cheese 2 cups shredded smoked gouda cheese ½ cup mayonnaise ¼ cup chopped cooked bacon ¼ cup chopped chives or green onion Optional 1cup panko style breadcrumbs ½ cup parmesan cheese Method: 1. In a mixing bowl with a stiff whisk or into countertop mixer bowl with paddle attachment, place cream cheese and mix until soft. 2. Add the gouda cheese and continue mixing 3. Stir in the ½ cup mayonnaise and ¼ cup of cooked bacon and chives 4. Once the mixture is incorporated place the mixture into a baking dish or cast iron. 5. Place the dish into a 300-degree heat for 15-30 minutes or until hot remove and serve immediately with corn tortilla chips or raw vegetables Optional (adding this step will no longer allow the dish to be considered gluten free) Mix panko breadcrumbs with parmesan cheese and place on top of the cheese dip and place in oven for an additional 10 minutes to brown.