Birmingham, MI October 2023

BEHIND THE SCENES WITH UNCORK FOR A CURE

LUSCIOUS FALL FLAVORS

BRING LUXE DINING HOME

AND MORE!

The Food Issue

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The Food & Drink Issue

Welcome fall!

With the changing seasons comes a change in our cravings, and that often means comfort food. October is our most delectable issue of the year, as it's filled with some of our favorite dishes and beverages!

There is definitely an art to creating a flavorful dish that not only satisfies our taste buds but evokes memories. The aroma of certain spices and foods can bring us right back to our childhood, which can be incredibly powerful and comforting.

Food and drinks bring us all together, and whether we are sharing a meal with loved ones or enjoying a night out on the town, the time spent while enjoying food is invaluable.

As always, thanks for reading, and we’ll see you around town!

October 2023

PUBLISHER

Ali Kramer | ali.kramer@citylifestyle.com

EDITOR

Lynne Konstantin | lynne.konstantin@citylifestyle.com

EDITORIAL COORDINATOR

Rayna Southart | rayna.southart@citylifestyle.com

ACCOUNT MANAGER

Lisa Gindi | lisa.gindi@citylifestyle.com

CONTRIBUTING WRITERS

Angela Broockerd, Jennifer Lovy, Michelle Moody, George Stager III

CONTRIBUTING PHOTOGRAPHERS

Janie Jones, Michelle Moody, OM Media

ALI KRAMER, PUBLISHER @BIRMINGHAMCITYLIFESTYLE

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF OPERATING OFFICER Matthew Perry

VICE PRESIDENT OF SALES Tiffany Slowinski

EXECUTIVE DIRECTOR OF HR Janeane Thompson

DIRECTOR OF FIRST IMPRESSIONS Jennifer Robinson

TECHNICAL DIRECTOR Josh Klein

CONTROLLER Gary Johnson

AD DESIGNER Evan Deuvall

LAYOUT DESIGNER Kelsey Ragain

Photo by Brad Ziegler

Photo by Sam Sarkis

Year after year, Meredith Colburn Real Estate is recognized as the #1 Top Producing Team at The Agency Hall & Hunter. Ranked in the top 1% of Realtors® nationwide, we continuously provide our clientele with extensive local expertise, personalized concierge service, cutting-edge technology and access to a vast global network.

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city scene

Where neighbors can see and be seen.

Want to be seen in the magazine? Tag your Instagram photos with @birminghamcitylifestyle

1: At the Young Professionals Happy Hour at Cafe ML Aug. 23, hosted by the Birmingham Bloomfield Chamber: Jason Markowitz, Max Emmer. 2: Jacob Rosberg, Melissa Southwick, Andrea Bonds. 3: Margaret Nemeth, Johnny Khalaf, Daney Ammoun. 4: Jamal Abdelkah, Lucas Kokubo, Christine Greb, Maria Flynn, Joanna Matsko. 5: Jonathan Bauman, Tommy Daguanno. 6: Emmanuel Afolabi, Jonathan Roffie. 7: Victoria Wardia.

“BEST

CLASS” Chelsea is a Bay City Native, and moved to Metro Detroit in 2013. In July of 2021, she took the leap to open Detroit Sweat. As a former collegiate athlete and business major, this is exactly where she belongs. She is known for her energetic and motivating coaching style, along with keeping you on your toes at all times. Chelsea resides in Birmingham with her husband, Tim Her #1 goal is to challenge, inspire, and make sure you are looking forward to your next session!

ENT Specialists Announce Newest Provider Dr. Eytan Keidar

Dr. Keidar is a board-certified Otolaryngologist - Head & Neck Surgeon under the American Academy of Otolaryngology. Dr. Keidar has specialized training and interests in disorders of voice, airway, and swallowing. Additionally, Dr. Keidar practices all aspects of otolaryngology (ENT) including treating thyroid, parathyroid, hearing, pediatric disorders (tubes, tonsils, ear infections), nasal breathing, snoring and sinus disorders.

“I never imagined that my smile could light up an entire

Kristi P. (Actual Patient)

Nazli Sater Named ‘Influential Women in the Law’

Nazli G. Sater, an executive partner with Warner Norcross + Judd LLP, has been selected to the Michigan Lawyers Weekly “Influential Women of Law” Class of 2023. The recogni tion celebrates attorneys who have a commitment to excellence in the practice of law, are inspiring and accomplished leaders, serve as men tors to others and contribute signifi cant time and effort to volunteerism and/or pro bono initiatives.

Want to be featured?

Get in touch by heading over to our landing page to connect: CityLifestyle.com/BirminghamMI

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Nicole Ludke, AuD

Melissa Kosky, AuD Lindsay Wall, AuD

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A local chef — runner-up on Netflix’s “Pressure Cooker” — brings his expertise to you.

LUXE DINING AT HOME

ARTICLE BY JENNIFER LOVY

Microwaved hot dogs and mayonnaise sandwiches: That’s what Mike Eckles would come home from work and eat regularly before crawling into bed well after midnight. Not what you would expect for a chef who graduated top of his class at the Culinary Institute of America in Hyde Park, New York, and for whom “work” is preparing five-course gourmet meals.

“When I cook for myself, it’s not what you would expect a fine-dining chef to eat,” says Eckles, who worked locally at Coach Insignia and Forest before he partnered with a former colleague and launched Abode Fine Dining (abodefinedining.com), offering the luxury of fine-dining for clients in their homes. “That’s the chef life people don’t know about.”

Curiosity about chef life has spawned dozens of reality cooking shows, and Eckles, a 27-year-old Bloomfield High School graduate, almost won one.

In January, Netflix dropped “The Pressure Cooker,” an eight-episode “Survivor”-style cooking show featuring 11 chefs living together while competing in cooking contests to determine the winner of $100,000. Those eliminated from the competition ultimately decided the victor.

Eckles says the alliances among the other contestants led to his 5-4 defeat in the final round.

Despite the loss, he thoroughly enjoyed getting to know the other chefs and sharing tips and techniques with them. He also walked away from the experience with a few good stories about being on a reality show.

Aside from the lengthy interview process and psychological evaluation, he had to send the producers photos of himself in 30 outfits. He said it was a challenge, but he got it done with a lot of mixing and matching.

He was surprised that the house where they lived for three weeks was space created in a warehouse, and he observed how the editing process portrayed him as always serious. He describes himself as happy-go-lucky but focused when cooking or competing in the kitchen.

Although the show’s producers contacted him through social media, Eckles is reaching out to other reality cooking shows in hopes of competing on national television again. But his

Left Page & Top Right Page: Mike Eckles, chef and owner of Abode Fine Dining

Bottom: Tuna, caviar and avocado salad.

main focus is on Abode Fine Dining, a business he started with Marcus D’Onofrio, a chef he met while working at Coach Insignia.

Abode specializes in catering private dinners, serving high-end cuisine to parties as small as two and as large as 200. They bring the bartenders, servers, pots, dishes, utensils, and, of course, all the food, which is prepped in their Livoniabased commercial kitchen but cooked at the client’s home. A meal ranges from $100 to $300 per person.

Menus are completely customizable, but Eckles, D’Onofrio and their team of chefs create a themed menu each month. August’s theme was “Inspired by AI” — Eckles asked an artificial intelligence site a series of random questions and made a menu based on AI recommendations. In September, they featured a Michelin Star copycat menu, with each course replicating an item from their favorite Michelin-star restaurants. This month: Fan Favorites.

Some client requests present a unique but fun challenge, says Eckles. For example, one individual asked them to replicate his favorite New York City restaurant dish. Another requested “something green that doesn’t taste green.” He made a roasted tomatillo bisque soup with blended basil, chive oil, croutons and tomato water.

His favorite thing to prepare is homemade pasta, something he learned from his days at Forest in Birmingham.

Eckles began cooking in middle school out of necessity while his mom was being treated for breast cancer.

“She’s fine now, but she stopped cooking while going through all the chemotherapy. It was too much on her,” he says. “And just because I wanted to eat food that 12-year-olds want — chocolate-chip cookies, mac and cheese, etc. I started cooking, and I never stopped.”

He knew he wanted to be a chef by the time he started high school. Now, one of his goals is to expand the business, including the number of chefs Abode employs.

“Every time you hire a new chef, they bring new skills, techniques, flavors, or ideas. Every good restaurant has a team of chefs. That’s how you get the best food.”

Apple Terrine with crème fraiche ice cream and cinnamon tuile

Eckles and chef and business partner Marcus D'Onofrio explain the experience at a private party at j'adore Detroit. Photo by OM Media.

“Some client requests present a unique but fun challenge. For example, one individual asked us to replicate his favorite New York City restaurant dish. Another requested ‘something green that doesn’t taste green.’” — Mike Eckles

Abode Fine Dining brought the luxurious experience to j'adore Detroit. Photo by OM Media.

Uncork For A Cure 2023: Behind The Scenes

TAKE A SNEAK PEEK AT THIS YEAR’S EVENTS, INCLUDING CONVERSATIONS WITH ITS FOUNDER AND A CHEF, PLUS A RECIPE AND MORE.

ARTICLE BY LYNNE KONSTANTIN

At 4:03 p.m. April 21, 2012, Flora Migyanka’s three-year-old son was napping and she was en route to pick up her daughter from kindergarten, when her phone rang.

The voice told her she had Stage 1 invasive lobular breast cancer.

Migyanka, then 40, was healthy (she thought), practiced yoga and was a busy working mom. She’d had her first routine mammography a few weeks before, which was nothing more than an annoyance to schedule before a ski trip. Even when called back for additional x-rays, she wasn’t concerned. Then things snowballed — biopsies, then waiting, then the call that knocked her breath away.

Left Flora Migyanka, breast-cancer survivor and founder of Uncork for a Cure

Above: Grosse Pointe Park’s brand-new Brine Oyster House will be among the Nov. 4 participants.

Right Page: Guests at the 8th Annual Uncork for a Cure will be treated to M1 Ferrari track rides hosted by Cauley Ferrari.

After much research, the Plymouth resident found that the University of Michigan Breast Oncology Center in Ann Arbor was the best choice for her case. “Even through the terror of the diagnosis, I had a sense of peace when I met my doctors,” Migyanka says.

Still, following a bilateral mastectomy and reconstruction, she faced unimaginable new forms of tiredness, multiple complications from her surgery and occupational and physical therapy for two years — all while keeping a brave face for her children. After a decade more of hormone-therapy Tamoxilen, hot flashes and other side effects, Migyanka considers herself fortunate to have her husband, John, plus more family, friends and neighbors to help.

Cancer-free and in gratitude, Migyanka organized the first Uncork for a Cure in 2016, in partnership with U-M, with the goal of increasing funds to spread awareness about the impacts of breast cancer and to find a cure — while celebrating with a food-centric soiree.

“I felt the great need to make it my life's mission to help other women in need,” she says. “As I have moved

through my own health journey, I find that sharing my story and connecting with other women brings me healing and a sense of calm. To know I have helped other women on their journey gives me great joy.”

Why food?

"I feel it has the tremendous power to bring people together, to spark change, draw inspiration and embrace the power of what a community can do together,” - Migyanka says.

“I love being able to highlight the great culinary talent Metro Detroit has to offer while elevating the need to support breast cancer.

“Uncork for a Cure brings together the city's best chefs, award-winning wines, art, cars and more — all to raise crucial funds for breast cancer research.

“Last year, during the auction portion, [Detroit artist] Mike Han's live painting was so popular that a bidding war broke out — he ended up commissioning two pieces for bidders,” Migyanka says. “It was a special moment that left the entire room in tears, including Mike and his mother, who also is a breast cancer survivor.”

WHAT’S ON TAP: THE DETAILS

A trio of events in October and November aim to meet a cumulative goal of $3 million raised over eight years for Invasive Lobular Carcinoma (ILC) research while also supporting local women in financial need. Here is the schedule:

Wednesday, Oct. 11

Uncork Up North at the Hagerty Garage in Traverse City.

The event is in partnership with Amanda Danielson, advanced sommelier and owner of Trattoria Stella in Traverse City, and Madeline Triffon, first woman sommelier in the U.S., of Plum Market, alongside the best chefs in Northern Michigan. Hosted by the Dynami Foundation team, with the work of the foundation’s featured artist, Mike Han, on display.

Continued on page 29

Uncork for a Cure is a unique event in the Metro Detroit area, and it continues to grow each year, something Migyanka "will forever be proud of," she says. In 2019, Migyanka and her team officially started a 501(c)(3) for nonprofit status and launched the Dynami Foundation (dynamifoundation.org) — showcasing her deep passion for her Greek roots, Dynami is Greek for “strength.”

“Since we started, we have helped fund 15 research projects on Invasive Lobular Breast Cancer (ILC) and have helped more than 20 Michigan women in need who have been diagnosed with breast cancer,” she says. But this second most common subtype receives less than 1% research funding, despite more than 40,000 women being diagnosed with it each year. “It is very sneaky and can be missed on a mammogram,” she says. “It is an unmet need — more needs to be done.” While last year’s event surpassed the goal of raising a cumulative $2 million, this year's goal is to raise a cumulative $3 million for breast cancer research and women's financial assistance.

While serving as president for the organizations she’s founded, Migyanka is an account manager for a global biotech company, volunteers as a yoga instructor at a local cancer support center, serves on the patient advisory board at U-M and is a member of the national Lobular Breast Cancer Alliance. She was the recipient of the 2021 Barbara Ann Karmanos Cancer Institute Heroes for Cancer Community Service Award, was included in a book (I Survived Cancer and Here Is How I Did It, by Savio P. Clemente) and most recently, she and Dynami were selected by the U-M Ross School of Business to develop strategic planning for increased funding in support of ILC.

To top it off — she throws a great party. The food and Champagne enthusiast is fortunate to call many of Metro Detroit's finest chefs friends. And she summoned many "friends" to take part in Uncork for a Cure 2023, its eighth annual.

“It's a pleasure to gather with the community to enjoy dishes from the city's best restaurants,” Migyanka says, along with world-class wines curated by Plum Market’s Madeline Triffon, the first female master sommelier — who happens to be Migyanka’s first cousin.

“This is personal for us,” Migyanka says. “Madeline gathers her esteemed colleagues of

Continued from page 27

Thursday, Oct. 19

Art & Fashion Show Luncheon

at Neiman Marcus Troy, to raise funds for breast-cancer research. Hosted by the Dynami Foundation and Renee Janovsky, vice president and market general manager of Neiman Marcus Troy and breast-cancer survivor. Artist Mike Han’s linework, in the unmistakable color of the cause, pink, will greet guests as they enter the store. Mary Wysocki of Detroit’s Paragon Art Collective (paragonartcollective.com) will curate a selection of works from local artists to be unveiled at the event, which will remain on public display until auctioning at the Nov. 4th Uncork for a Cure event. Guests will enjoy a three-course meal prepared by Chef Anthony Lombardo (SheWolf) and Chefs John Vermiglio and Joe Giacomino (Grey Ghost), alongside a fashion presentation of some of the season’s best looks.

Saturday, Nov. 4

The 8th-Annual Uncork for a Cure at M1 Concourse, Troy.

Hosted by the Dynami Foundation with partnering hosts including Birmimgham City Lifestyle, the evening will showcase the city’s best culinary talent and award-winning wines curated by nationally renowned and locally beloved Master Sommelier Madeline Triffon of Plum Market, alongside additional sommeliers and wine professionals. Guests can enjoy M1 Ferrari track rides hosted by Cauley Ferrari; Foundation featured artist Mike Han will return for a live painting experience; and new this year, a special Uncork gallery of artwork curated by Mary Wysocki of Paragon Art Collective. This art collective and more will be available in the evening’s live and silent auctions. Participating restaurants include Grey Ghost (see “In the Kitchen”), Mabel Gray, Selden Standard, SheWolf, Takoi, Barda, Oak & Reel, Marrow, Brine Oyster House and more.

For more information about these events and Uncork for a Cure, visit Uncorkforacure.org or @ uncorkforacure_detroit.

wine professionals and sommeliers to help pour and educate. There are wines to taste from local private wine collectors. There will be incredible art by artist Mike Han and more curated by Mary Wysocki of Paragon Art Collective. There will be a display of Ferraris from Cauley Ferrari. Did I also mention Champagne by Moët Hennessy and oysters from Motor City Seafood? We are so grateful to have all of these amazing supporters to make this event successful.” There will also be live and silent auctions — with the latter available for those unable to attend in person. (For details about the lineup, see “What’s On Tap?”)

“I hope by future events we can share new information. We need to educate and empower younger women to learn and take control of their health,” Migyanka says. “Uncork for a Cure not only spreads awareness to women about their risks for breast cancer, but also raises funds to hopefully one day find a cure for this deadly disease.”

Fashion artist Nicole Jarecz drawing live portraits at last year's event

Artist Mike Han creates a pink live painting at last year’s event.

THE STATS

• Breast cancer is the most common cancer worldwide, affecting 2.3 million women each year; one in eight will be diagnosed in their lifetime.

• Diagnosis in women under 40 is on the rise and early detection is key — the earlier you are diagnosed, the higher the survival outcomes.

• Invasive Lobular Carcinoma (ILC) is the second most common type of breast cancer but receives less than 1% of research funding.

• Learning to pay attention to our health and mental wellness can help minimize the risk of getting diagnosed with breast cancer.

IN THE KITCHEN WITH JOHN VERMIGLIO

While funding for breast-cancer research and support is at the core of Uncork for a Cure, the event of the season is set against a glistening backdrop of a who’s who in the Metro Detroit culinary community.

Among those stars of gastrome is John Vermiglio, co-executive chef and co-owner, with Joe Giacomino, of Four Man Ladder, the creative collaborators behind Basan Detroit, Second Best and Brush Park’s Grey Ghost Detroit — the latter of which will be among the restaurants serving up delicacies at this year’s Uncork for a Cure.

Vermiglio, a Detroit native with a culinary arts degree with honors from Johnson & Wales University in Providence, Rhode Island, has worked under acclaimed chefs like Charlie Trotter, Graham Elliot Bowles and Art Smith in Chicago. Recognized as a Zagat 30 Under 30 list of rising culinary professionals

and a contestant on Bravo’s “Around the World in 80 Plates,” Vermiglio returned to Detroit in 2016 to fulfill his lifelong dream of opening his own restaurant. Grey Ghost, Four Man Ladder’s first, was inspired by an eponymous rum-running pirate from Prohibition and is known for “cuts and cocktails,” its version of elevated new American cuisine.

Vermiglio, who lives in Ferndale with his partner and one-year-old son, has been a part of Uncork for a Cure for the past four years — for him, like many, it’s personal.

“My mother, Gretchen, battled Stage 1 Ductal Carcinoma in Situ [DCIS] breast cancer in 2003,” he says. “My family is blessed that with proper treatment, including 35 radiation treatments, she came out the other side cancer-free — now she volunteers each year with me and the Grey Ghost team at Uncork for a Cure.”

Although Vermiglio’s menu for this year’s event is still solidified, he offered Birmingham City Lifestyle a taste of his talents by sharing a recipe with us.

John Vermiglio, co-chef and co-owner of Grey Ghost Detroit

APPLE CARPACCIO WITH PECORINO, MACADAMIA AND CAPER VINAIGRETTE

“I’m thrilled to be serving with Uncork for a Cure this year, and am happy to pass along this Apple Carpaccio,” Vermiglio says. “Not only is it perfect for the season, but apple cider vinegar, one of the recipe’s key components, happens to be listed as one of the foods that helps reduce risks of cancer.”

INGREDIENTS:

• 4 ea. Granny Smith apples (or your favorite varietal)

• 1 c. finely grated Pecorino

• 2 c. Macadamia nuts, toasted, salted, chopped

• 1 bunch scallion, finely sliced

INGREDIENTS FOR THE VINAIGRETTE:

• 1 4 oz. jar of capers (reserve brine liquid)

• 1/4 c. Apple Cider Vinegar

• 1 garlic clove

• 1 Tbsp. Dijon mustard

• 2 c. vegetable oil

• 1 lemon

• 2 Tbsp. granulated sugar (or honey)

• Salt to taste

CAPER VINAIGRETTE:

In a blender, place 2 tbsp. caper brine liquid, apple cider vinegar, sugar, garlic and Dijon and turn on high. While blender is on, slowly begin to drizzle vegetable oil into blender until it is fully incorporated. Turn off blender and mix in 2 Tbsp. whole capers and juice of half lemon and season with salt.

TO ASSEMBLE:

Remove the core from the Granny Smith apple and slice very thinly, lengthwise on a mandolin, then coat them in remaining half of lemon juice and some extra-virgin olive oil. Season with salt.  Arrange the apple slices onto the bottom of serving dishes and top with Caper Vinaigrette, about 2-3 Tbsp. per dish. Top with grated Pecorino, toasted macadamia nuts and garnish with scallions. Serve immediately. Yield: 4-6 portions.

Chef John Vermiglio's Apple Carpaccio

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WHEN REALITY TV MEETS BROADCAST NEWS: KELLY DODD AND RICK LEVENTHAL

Together they make a unique power couple — blending charisma with humor disarming insightfulness.

He is a former Fox News senior correspondent and anchor who spent more than three decades chasing wars, hurricanes, terrors attacks and other breaking news around the world.

She is a well-known face from the Real Housewives of Orange County, famed for her beauty, style and sharp wit.

Celebrating their three-year wedding anniversary this month, Kelly Dodd and Rick Leventhal have an on-screen chemistry that makes them addicting to watch. Dodd allows her life to be an open book, known for her vibrant and unfiltered personality on reality television; an icon in the Housewives universe, she’s found her match in Leventhal, a seasoned journalist with a huge heart (read about the greatest adventures of his 35-year career as a reporter in his recent book, Chasing Catastrophe). They have an obvious connection, only amplified by their distinct personalities, that radiates on screen.

The pair’s YouTube channel has more than six million views since it was launched less than two years ago, and they’re now collecting roughly 600,000 views a month. But at the heart of their collaboration is their daily podcast, “The Daily Smash” — offering a glimpse into their hectic lives sprinkled

“We can’t wait to come to Michigan. I’ve been to the area for work and for pleasure, but never for anything like this.”

- Rick Leventhal

The duo visits Birmingham this month.

with personal anecdotes, engaging discussions of current events and banter about the world around them that has earned them a dedicated fan base that grows daily, eagerly tuning in for a dose of candid conversation (“I never know what she’s going to say,” Leventhal says of his wife). And now they’re taking their show on the road, making their first major live appearance with “When a Housewife and News Anchor Collide,” at Birmingham’s Daxton Hotel on Oct. 13.

“We can’t wait to come to Michigan,” Leventhal says. “I’ve been to the area for work and for pleasure, but never for anything like this.”

Additionally, Dodd’s cousin, Judge Richard Garcia of Lansing, lives in Michigan. “I couldn’t be more excited to have him and so many friends and supporters coming out to see us,” she says. Guests will be treated to great stories, games, contests plus a few surprises.Beyond their on-screen ventures, Dodd and Leventhal have launched a collection of pickleball products, inspired by their love of the fast-growing sport. Combining this with Leventhal’s background in construction work and the couple’s renovation of multiple homes, they also have two rental properties including Pickleball Partytown, in sun-soaked Palm Desert, replete with a backyard pickleball court.

Kelly Dodd and Rick Leventhal bring “When a Housewife and News Anchor Collide” to the Daxton Hotel in Birmingham, Oct. 13. Get details and purchase tickets at Rickandkellydetroit.com. The event will also feature a Q&A with the audience, and select tickets are available for a meet-andgreet with the couple.

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Luxury Vacation Destination

French Lick Resort Offers Experiences for All Types of Travelers

ARTICLE BY MICHELLE MOODY PHOTOGRAPHY PROVIDED AND BY MICHELLE MOODY

If you’re searching for a new destination for a weekend escape, we’ve found the perfect luxury, midwest vacation spot. Nestled in the Indiana hills of the Hoosier National Forest is the historic French Lick Resort.

The resort is home to two AAA Four-Diamond nationally historic hotels, the French Lick Springs Hotel and the West Baden Springs Hotel. Both are the epitome of classic elegance and sophistication, paired with modern amenities. The French Lick Springs Hotel features stunning murals and historic photographs that capture its rich history, dating back to 1845. The West Baden Springs Hotel is best recognized for its stunning domed atrium, which serves as both a focal point and gathering spot for hotel guests.

The French Lick Resort has something to please every type of vacationer.

SPORTS ENTHUSIAST

French Lick is a golf lover’s paradise. The resort boasts 45 holes of picturesque and legendary golf with three highly acclaimed courses designed by Donald Ross, Pete Dye and Tom Bendelow.

Saddle up and enjoy a trail ride through the scenic woods on one of the stable’s statuesque horses. If you have little ones in your party, pony rides are also available. For the sharpshooters, their sporting clays allow guests to try a different type of outdoor sporting challenge.

FAMILY FUN

There are activities for all ages to enjoy in and near the resort. Families can bowl on one of their six lanes or play one of the many lawn games available. An outdoor activity perfect for all ages is FootGolf, which combines soccer with golf. Each player kicks the ball to the pin in this unique, family-friendly game.

Just ten minutes away is the Wilstem Wildlife Park. This animal encounter experience allows visitors to feed animals like emu, alpaca, eland, llamas and more right from their car. The drive also takes visitors past zebras, Asian elephants and bison. Visitors can pay a small extra charge to have a photo taken with a grizzly bear, feed a giraffe or pet a kangaroo. We recommend a four-wheel drive vehicle for this tour.

MUSIC LOVER

Music abounds at the resort. The West Baden Springs Hotel features live music in the atrium every evening, ranging from piano soloists to jazz trios. Throughout the summer and early fall, the Ragtime Rascals perform a mix of ragtime, gospel and military tunes nightly on the front lawn of the French Lick Springs Hotel. National headliners also perform at the resort with artists like Grand Funk Railroad scheduled for September and Clint Black in October.

RELAXATION

If you prefer a more relaxing vacation, you’ll find ample opportunities to unwind at French Lick. The resort features two luxurious spas, offering a full range of services to rejuvenate the mind and body. Enjoy a soak in the legendary Pluto mineral bath, relax with a sacred stone massage or turn back the clock with one of their signature facials.

The hotels also feature four heated pools, both indoors and outdoors, and two hot tubs, perfect for relaxing at the end of the day.

Nature enthusiasts can take a leisurely stroll through the gardens or on ten miles of scenic trails. Plaques displaying stories of historic events that occurred at the resort are located along many of the trails.

FOR THE FOODIE

The resort features ten restaurants ranging from fine dining to a casual pizzeria. One of their claims to fame is that tomato juice was first served at the hotel when they ran out of orange juice and needed a quick alternative to serve. The neighboring communities of French Lick and West Baden Springs also offer a variety of food and dining options.

If bourbon is your drink of choice, take the bourbon tour. This self-paced tour guides visitors to six locations across the resort, each offering a bourbon-based food or drink item. Just off the main property is the French Lick Winery. Enjoy a tasting to sample from the dozens of locally made wines before purchasing some to take home.

MUCH MORE

This is just some of what can be found at the French Lick Resort. Other unique features include trolley rides, historical tours, carriage rides, surrey cart rentals and train rides. The resort even has a full casino and conference center. So, as you finalize your summer and fall travel plans, consider a visit to French Lick Resort. FrenchLick.com

THE FLAVOR OF FALL

ARTICLE BY ANGELA BROOCKERD

PHOTOGRAPHY BY JANIE JONES

Apples are the trademark fruit of fall, and with the many varieties to choose from, there is an apple that is sure to please any palate. They can be included in both sweet and savory dishes and are delicious and incredibly healthful. We all have heard the saying, “An apple a day keeps the doctor away.” While they aren’t a cureall, apples are packed full of polyphenols, antioxidants, vitamin C, B vitamins and fiber. Make the most of autumn’s best produce and the flavors of fall with these simple recipes.

APPLE GALETTE WITH CARAMEL DRIZZLE

Easier than pie but with all the same textures, this gooey warm dessert is sure to please. For simplicity, this can be made with a premade crust.

INGREDIENTS: INSTRUCTIONS:

Crust:

• 1 1/2 cups flour

• 1/4 cup sugar

• 1/4 teaspoon salt

• 1 stick cold unsalted butter, cubed

• 1/4 cup iced cold water

Filling:

• 2 apples, peeled and sliced into thin slices

• 1/4 cup packed dark brown sugar

• 1 1/2 tablespoons flour

• 1 1/2 teaspoons lemon juice

• 1 teaspoon cinnamon

• 1/4 teaspoon ground nutmeg

• Caramel sauce

• Optional: 1/4 chopped walnuts or pecans

Crust:

(Note: If running short on time, store bought crust works great, too.)

Mix flour, salt and sugar together in a bowl. Cut in the butter. Add water and mix until moistened. Lightly knead the dough and then form into a ball. Next, flatten dough into a thick circular form and refrigerate for one hour.

Filling:

Mix the apples, flour, lemon juice, cinnamon, nutmeg and brown sugar together in a bowl.

Assemble and Bake:

Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Roll the dough into a circle and set on parchment paper. Arrange apples in center of dough, leaving about one inch of space for the edges. Fold crust over the apples and press to seal edges. Drizzle with caramel sauce and sprinkle with pecans or walnuts. Bake for 35 minutes. Serve with caramel sauce and ice-cream.

ELEVATED GRILLED CHEESE

This take on the classic grilled cheese is sure to satisfy your fall cravings. With the combined flavors of savory and sweet, it packs a punch for your taste buds.

INGREDIENTS: INSTRUCTIONS:

• 1/4 red onion, sliced

• 2 tablespoons brown sugar

• 1 tablespoon olive oil

• Sliced sourdough bread

• 1-2 tablespoons butter

• 4 ounces Brie, sliced

• Fig jam, or preferred choice of jam

• 1 Granny smith apple, sliced

• Arugula

• Thinly sliced ham, optional

Heat olive oil in the skillet and add sliced onions. Cook for a few minutes and then add brown sugar. Sauté until soft. Set aside. Butter the outside of the sourdough bread. Next, spread jam on the inside of both slices. Add cheese, apples, onions and arugula. If using meat, add as well. Top with slice of bread and grill on skillet until both sides are toasted and cheese is melted. Serve and enjoy!

APPLE CHUTNEY

This Indian-inspired dish is the perfect fall topping for pork chops and also pairs nicely with ham. This is so easy to make and will fill your kitchen with the aroma of fall.

INGREDIENTS:

• 4 tablespoons butter

• 2 cups Granny Smith apple, chopped

• ¼ cup pecans or walnuts

• 1/3 cup apple juice

• 3 tablespoons brown sugar

• 3 tablespoons dried cranberries

• 1 teaspoon lemon juice

• ¾ teaspoon cinnamon

• ½ teaspoon nutmeg

INSTRUCTIONS:

Heat butter in saucepan, then add remaining ingredients. Cook over medium heat until the sauce has cooked down and the apples are tender. Serve over pork chops. Enjoy!

APPLE CRISP A LA MODE

This fall classic is the perfect treat for a cozy fall dessert.

INGREDIENTS:

Filling:

• 6-8 apples, peeled and sliced

• ½ cup dark brown sugar

• ¼ cup flour

• 1 teaspoon vanilla

• 1 teaspoon cinnamon

• ½ teaspoon nutmeg

Topping:

• ¾ cup flour

• ¾ cup dark brown sugar

• 1 teaspoon cinnamon

• ½ cup cold butter cubed

• 1 cup oats

• ¼ cup pecans, chopped

INSTRUCTIONS:

Preheat oven to 375 degrees. Lightly grease pie plate or baking dish. Mix all filling ingredients together and place in baking dish. Prepare topping by combining the flour, brown sugar and cinnamon in a bowl. Cut in butter using a fork or pastry cutter. Stir in oats and pecans and sprinkle over filling until covered. Bake for 45 minutes and serve with caramel drizzle and vanilla ice cream.

APPLE CIDER BOURBON

This easy fall cocktail is festive and delicious. Served hot or cold, it is a crowd pleaser.

INGREDIENTS: INSTRUCTIONS:

• Apple cider (hot or cold)

• 1 ½ ounce bourbon or whiskey

• ½ ounce honey

• ½ ounce lemon juice

• Cinnamon

• Apple slice

Add all ingredients in a cocktail shaker and shake. Serve over ice and garnish with cinnamon stick and apple slice. Enjoy!

BAKED APPLES

Baked apples is a great fall side dish or can also be the perfect appetizer to share with others. This dish is surprisingly savory, is simple to make and looks impressive.

INGREDIENTS: INSTRUCTIONS:

• 3 apples, your choice of variety, halved and cored

• 3 tablespoons butter

• ¼ cup brown sugar

• ½ cup apple juice or apple cider

• Fresh rosemary, chopped

• Brie, sliced

• Chopped walnuts or pecans

Preheat oven to 400 degrees. Slice apples in half and remove the core. Set aside. Heat skillet and melt butter. Add brown sugar and lightly stir. Place apples face down in the skillet and add apple juice and a sprig of rosemary. Allow apples to cook on stovetop for 5-10 minutes. Flip apples over and top with Brie, chopped walnuts and chopped rosemary. Bake for 6-7 minutes or until the Brie is melted. This is best served warm and is easy to reheat. Enjoy!

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events

A curated selection of the most intriguing upcoming events in our area.

OCTOBER 13TH

Pink Fund Presents:

Dancing for the Survivors

THE MINT

The Mint will be transformed into a sea of PINK with an evening of delicious food, delectable desserts and an exciting, moving program. Guests will have opportunities to support breast cancer patients with a silent auction, raffle and paddle raise. For more information, visit:  donate.pinkfund.org/ event/dancing-for-the-survivors/

OCTOBER 22ND

Empowered Moms

LIVE Event

DETROIT MARRIOTT SOUTHFIELD

Empowered Moms LIVE Event is an all-day immersive experience happening on Sunday, October 22 from 9 a.m. - 4 p.m. featuring guest speakers on topics that raise the bar for moms who know they are worthy of more and are ready to continue dreaming after motherhood through Connection + Community + Collaboration. For more information, visit empoweredmoms.co

OCTOBER 28TH

Four New Exhibitions

Opening at Cranbrook

Art Museum

CRANBROOK ART MUSEUM

Cranbrook Art Museum will open a series of original exhibitions on October 28 that examine the importance of legacy within the artistic community of Detroit by showcasing artists of the city’s past, present and future – while identifying the threads that connect them across generations.