Grosse Pointe, MI October 2023

EVERYTHING IS BETTER IN RED.

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October Food and Wine

October is always a special month. It ushers in the Fall season, our Food and Wine issue, and the anniversary of launching Grosse Pointe City Lifestyle in October 2019.

Every year has been about connections to our readers, advertising partners, and community. Our mission is to support our local business owners so they can connect with you, and we can connect our community to information.

Grosse Pointe is a unique and wonderful place to live, work, and raise a family. As beautiful as the lake is, the iconic locations, the history, amazing homes, incredible businesses, and city districts all hinge on one exceptional ingredient: the people that make Grosse Pointe home and our collective devotion to God and family.

A high school teacher I had, Mr. Hoffman, was brilliant and loved to use history to connect the past, present, and future. One of the historical figures he would often discuss is St. Francis of Assisi. St. Francis was from a wealthy family who gave up everything so he could serve others. His story is exceptional.

In this spirit, we feature the Capuchin Soup Kitchen. The Friars of Capuchin Franciscan Province of St. Joseph have been living, working, and supporting those in need since 1883. People can go to find nourishment with food, inspiration, and hope. Connecting the Capuchin Soup Kitchen locally, one of the wonderful families in Grosse Pointe, the Ahee family is a major supporter of the Capuchin with an annual fundraiser. Read about the amazing efforts by many people and organizations that sustain the spirit of giving.

Want a New York or Paris vibe right here in Grosse Pointe, check out Flyleaf, where owner Lindsay Scallen has created a unique and cozy environment combining a books/bistro/bar concept. It is a hit and a great story of how it came together!

If you are looking for an award-winning restaurant with amazing views of Lake St. Clair and Ford Cove, check out The Continental at Ford House. Discover some dishes and a unique wine pairing as unique as the restaurant. It has indoor and outdoor seating, a bar, and a food selection for the whole family.

Find out some great wine choices from our friends at Fresh Farms Market. Excellent options abound at our favorite local market.

I hope you enjoy the fall season and taste everything life offers.

DAVID MATTALIANO, PUBLISHER

@GROSSEPOINTECITYLIFESTYLE

October 2023

PUBLISHER

David Mattaliano | david.mattaliano@citylifestyle.com

EDITORIAL COORDINATOR

Paige Peabody | paige.peabody@citylifestyle.com

CONTRIBUTING WRITER

Sue Baldani

CONTRIBUTING PHOTOGRAPHER

Andreas Browne

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

business monthly

A round-up of exciting news from local businesses.

GP Santa Claus Parade

The Grosse Pointe Chamber of Commerce is bringing Santa to town riding on his brand-new sleigh! Mark your calendar for the 48th Grosse Pointe Santa Claus Parade on Friday, November 24th at 10:00am!

Get on Santa’s Nice List by donating toward his new sleigh or by sponsoring the parade. Call(313)881-4722 or email  info@grossepointechamber.com or  grossepointechamber.com

Join us

Event

Friday, Oct. 27th thru Sunday, Oct. 29th!

ST. CLAIR SHORES 23155 Greater Mack at 9 Mile

Near Post Office (586) 775-6530

CLINTON TWP. 41891 Garfield at Canal

Next to Kroger (586) 286-5225

MACOMB TWP. 51076 Hayes at 23 Mile

Near Emagine Theater (586) 786-1133

WARREN 13750 14 Mile Rd. at Schoenherr

Near Edge Fitness (586)296-1630

Grosse Pointe’s one stop shop for technical, casual, and work appropriate attire for both Men and Women.

ridge crest outfitters 17125 Kercheval, In the Village

ARTICLE BY SUE BALDANI PHOTOGRAPHY BY EE BERGER AND JUSTIN MACONOCHIE

A BOOKSTORE WITH A TWIST

Walking into Flyleaf in Grosse Pointe Farms is like being transported to another place. Some have likened its atmosphere to a cafe in Paris or New York. This is exactly what owner and Grosse Pointe native Lindsay Scallen set out to do.

She also wanted it to feel like a home away from home. For this, she incorporated lots of cozy seating, warm wood tones, fine art, and fireplaces (One of the mantles came from the Waldorf Astoria Hotel in New York City).

“I was trying to figure out a way to bring a bookstore back to Grosse Pointe but have it feel like it’s been here for a hundred years,” she says. “That’s where the idea of the look of the building came from. But then I thought, if people are going to have a book, then maybe they’re going to want a cup of coffee, and if they’re going to have a cup of coffee, then I’d like to offer pastries. That turned into thinking, ‘What if it’s at night and they want a glass of wine?’ Then we have to have food too! That’s where the whole books/bistro/bar concept came in.”

While books are its primary focus, each of the three floors provides patrons a different experience. On the first floor, visitors can sit at the bar or curl up on one of the chairs by the fireplace and enjoy a specialty cocktail. curated by Lindsay with the assistance of a sommelier Many fine wines curated by Lindsay, with the assistance of a sommelier, also wait to be savored. There’s a great selection of bourbons and other libations as well.

Lindsay Scallen, Owner

One can also find a nice variety of merchandise, such as custom bags with the Flyleaf logo, candles, specialty chocolates, journals, reading glasses, wine, and other exciting items.

This is where the kitchen is located too, although people can eat and drink on every floor. “We will change the menu seasonally,” says Lindsay. “Our chef, André Fuentes, is very creative, so he’ll keep coming up with something new.”

Bistro burgers, homemade French fries with three different homemade dips, caviar, different specialty toasts, and other delicious offerings are also on the menu.

The coffee served is a unique blend found only at Flyleaf. “Just like we did for our wine tastings, we had multiple coffee tastings and came up with our own blend in collaboration with Coffeehaus,” she says. The coffee features subtle notes of nectarine, chocolate, and walnuts and is roasted in small batches in Detroit.

There are lovely coffee table books and non-fiction books chosen by Lani Martin, its managing director and bookshop manager, covering everything from sports and history to science and more. However, the main bookstore, with over 6,800 fictional titles, including a small selection of young adult books, is on the second floor. Lani puts a lot of thought into the book selection. “As people show us their buying habits, I’ll get a better idea of what people in the area are looking for,” she says. “We also have a nice collection of classics, which we display in our Reading Room. These are leather bound, cloth-bound , and very giftable.”

Here, guests will also find a large arrangement of comfortable seating, some in front of the two fireplaces, and the Reading Room, which can accommodate eight to 12 people for small events and parties.

The third-floor rooftop, with yet another bar, has a very cool New York City vibe. There are two pergolas and a permanent awning for shade, two fireplaces, and more soft seating with end tables and coffee tables.

“It’s a real destination,” says Lindsay. For more information, go to FlyleafGP.com

Lani Martin, Managing Director

ARTICLE BY PAIGE PEABODY | PHOTOGRAPHY BY CHARLOTTE PEABODY

WINE FAVORITES

A Selection from Fresh Farms

Lodi is applauded for its old vine Zinfandel but its Cabernet Sauvignon is a top seller. Gen5 Cabernet Sauvignon contains cherry and blackberry notes that fill the aroma while equally vivid fruit flavors coat the palate. Lodi and its surrounding area (San Joaquin County) rank third in the state in acres planted to Cab, behind Napa and Paso Robles/San Luis Obispo County.

This wine is aged 9 months in a barrel with 10% new and 90% neutral French oak barrels. Ruby red in color with a nose of red raspberry, mountain Oregon strawberry, sage, fresh fig, ripe pie cherry, clove, and cinnamon with a palate of graham cracker crust and pine forest, with nice weight and velvet tannins.

With a mild 2021-2022 winter and spring in Sonoma County and the North Coast region, bud break was earlier than average,  August 9th! The white grape harvest was finished on September 29th. This wine opens with enticing pineapple, mango, peach, lemon grass, and lychee aromas. The palate offers ripe fruit and crisp citrus flavors of yellow peach, apricot, pear, lime zest, and lemon cream. The Fumé Blanc has bright acidity and crisp freshness from the cool, stainless steel tank fermentation, while the subtle oak character from neutral French oak barrels adds body, complexity, and depth.

1. GEN5 Cabernet Sauvignon 2020 Lodi California

2. Illahe Pinot Noir Willamette Valley, Oregon

3. Ferrari Corona 2020 Fume Blanc Sauvignon Blanc

Louis M Martini is one of the oldest vineyards in Napa, with its roots going back to 1906 when the Martini Wine Company was founded. The young Louis learned his trade in the great vineyards of northern Italy, sent back by his father to learn the trade.

2018 Napa Valley

Louis M Martini is one of the oldest vineyards in Napa, with its roots going back to 1906 when the Martini Wine Company was founded. The young Louis learned his trade in the great vineyards of northern Italy, sent back by his father to learn the trade. The 2018 Napa Valley Cabernet Sauvignon has notes of black cherry, blackberry, and plum complemented by toasted oak hits, dried currant, and baking spice. Fine-grained tannins and ample brightness on the palate give way to a polished mouthfeel and exceptionally long finish.

Protegee

Gascony, Sauvignon Blanc is the grape variety that performed best this year. Côtes de Gascogne is a wine-growing district in Gascony producing principally white wine. It is mainly located in the Occitanie wine region in South West France. A favorite white blend from France. This wine has bright notes of citrus, kiwi, and melon alongside a light body and refreshing acidity.

Sancerre (the region) is made with SAUVIGNON BLANC (the grape). Sancerre is a sub-region of France's Loire Valley known for growing Sauvignon Blanc.  This Sancerre is a perfect representation of the Appellation d'Origine Contrôlée.  Made from 40-year-old sauvignon blanc vines, this Sancerre captures the essence of the grape with floral, mineral, and ground coffee bean aromas and grapefruit, white peach flavors.

For more information on wines, contact Larry Najjar at Fresh Farms Market, at 313.882.5100.

4. Louis M Martini Cabernet Sauvignon

5. Cotes De Gascogne Vigneron a Panjas indication Geographique

6.  Sancerre Appellation Sancerre Controlee Domaine Daulny 2022

Food of Love

Since 1883, the friars of Capuchin Franciscan Province of St. Joseph in Detroit have been living, working, and supporting those struggling with getting enough to eat, overcoming substance abuse, finding employment, or other challenges.

Its mission, inspired by the life and spirit of St. Francis of Assisi, is three-fold: To tend to its guests' basic needs, especially the need for food; to strive to inspire minds and nourish spirits; and to work toward lasting and meaningful change. They do this in several ways and through various programs that strengthen communities.

A large part of bringing this mission to reality was accomplished through the Capuchin Soup Kitchen, which served food during the Great Depression in 1929. Over 90 years later, it continues to provide nutritious meals, love, and hope to those who are hungry.

In 2022, the Capuchin Soup Kitchen served over 150,000 meals at its Meldrum and Conner soup kitchens. At Meldrum, about 200 meals a day are served, totaling 52,000 per year. At the Conner kitchen, approximately 320 meals a day and 98,000 meals a year are served.

THE GENEROSITY OF THE CAPUCHINS

ARTICLE

BY SUE BALDANI | PHOTOGRAPHY BY CAPUCHIN SOUP KITCHEN

There are no eligibility requirements, and men, women, and children are all welcome in its clean and spacious settings. While Meldrum caters to mostly males experiencing homelessness and those diagnosed with mental health issues and/ or suffering from substance abuse issues, Conner often sees more seniors and families, including young children, who account for about one-third of all meals served.

"We serve two meals a day at our Meldrum Kitchen site and three meals a day at our Conner Kitchen site," says Brother Gary Wegner, its executive director. "Conner offers breakfast and lunch on Saturday, too."

While the Capuchin Franciscan Province of St. Joseph is a religious order, no proselytizing is done. "We have chaplains at both kitchens who offer a prayer before the meals, but there is no obligation to participate," he says. "It's usually very simple. We have a chapel at the Conner site and do a time for prayer service for those who wish to take part."

Some food prepared in the soup kitchens comes from the order's 1.25acre certified organic Earthworks Urban Farm on Detroit's east side. It is staffed and directed by neighborhood people who learned farming skills through the Earthworks program. The property the farm is set on is rented for $1.00 a year from Gleaners Community Food Bank, which was founded partly by one of Brother Gary's predecessors.

The produce, which includes radishes, tomatoes, carrots, and various herbs, will be sold again at the Meldrum Fresh Market next year.

The Capuchin Services Center is another venue where food is provided. It assists 228,000 Detroiters annually with emergency food (and clothing). The food pantry resembles a small grocery store, and guests can choose items based on their and their families' preferences. Each person is given a designated number of pounds of non-perishable food based on family size. Fresh vegetables, dairy items, bread, and other perishable foods are

unlimited. This center distributes over 10,000 pounds of food each day.

Another food-focused program part of the Capuchin Soup Kitchen is the On The Rise Bakery Café, celebrating its 10th anniversary. Located at the Solanus Casey Center on Mt. Elliott, it's part of the ROPE (Reaching Our Potential Everyday) program. Everything from cookies, doughnuts, cakes, and bread to honey and deli items are on the menu.

On the Rise is staffed by those recently released from prison or completed a substance use disorder treatment program. This bakery provides the skills and confidence to allow employees the opportunity to turn their lives around. It gives them a second chance at life.

The Capuchin Soup Kitchen also offers catering services. Chef Alison will prepare meals made from scratch using local food and fresh produce for birthday and retirement parties and other special occasions. All profits go back to the soup kitchen.

Since it doesn't receive government assistance, the Capuchin Soup Kitchen relies heavily on community support to fulfill its mission of giving to others. One of its significant supporters is Ahee Jewelers in Grosse Pointe Woods. In business for over 75 years, three generations of family members have owned and operated it.

" My grandfather, Edmund T. Ahee Sr., founder of Ahee Jewelers, my grandmother, Bettejean, and their seven children founded the first Capuchin Souper Summer Celebration to benefit the Capuchin Soup Kitchen in Detroit in 1981," says Stefan Ahee, the vice president of the store. "My grandfather was born and raised in Detroit. He grew up during the Depression, living near Mt. Elliott and the Capuchin monastery, and witnessed people he knew receiving help from the Capuchins, which caused him to live his entire life with great sensitivity for the poor."

The Annual Capuchin Souper Summer Celebration at Comerica Park was held on

“I recognize our tremendous reputation and the trust people put in us.”

“One of our volunteers just passed away; he was 91 years old.”

Saturday, June 17. The event, which is free and open to the community, featured live music, incredible cuisine, a jewelry raffle offering over $30,000 in fine jewelry donated by Ahee Jewelers, and an impressive fireworks display at dusk.

"It's an honor for our entire family to continue the legacy of charity and to celebrate with our friends and community," he says. "This year was our 42nd annual event, which raised hundreds of thousands of dollars for the area's less fortunate through the generosity and

tremendous support of the community." All jewelry and expenses are donated by the Ahee family, allowing 100% of the proceeds to go directly to the Capuchin Soup Kitchen.

Along with the Edmund T. Ahee Endowment Fund for Hunger, this event has raised millions of dollars to help provide food, clothing, substance abuse treatment, job training program, and tutoring services for thousands in Detroit through the Capuchin Soup Kitchen.

"I recognize the tremendous reputation we have and the trust people put in us," says Brother Gary.

"I get letters from donors that just touch my heart. Sometimes, these letters are from people on fixed incomes apologizing because they couldn't give more, which is awful. We're just so grateful for every amount."

Some even relate their stories and the connections they have with the organization. "One elderly widow whose husband was a police officer told me that when she was a little girl in the 1930s, she remembered walking to the kitchen with her mother and asking her mother why they couldn't take the trolley, and her mother said because that was another nickel they could give to the soup kitchen. I consider myself fortunate to get to read these stories."

In addition to money, people can also support the organization by going to its volunteer hub and signing up to give their time. "One of our volunteers just passed away; he was 91 years old," he says. The young can also get involved – the minimum age is 12, but the Earthworks program welcomes children as young as 7.

There are many volunteer opportunities available within the organization. In addition to individuals, groups from various churches, employees from corporations, and students from local colleges and universities have come in to help. Positions are available in every program and for every interest. An entire list of openings is available on its website.

Volunteers are always appreciated for organizing their various fundraisers as well. Its 30th annual Benefit on the Bay dinner was held on August 25, and its next big one is the 50th Annual SOCK [Support Our Capuchin Kitchen] dinner on Friday, November 10. Tickets will be available on its website. Attending these events is a fun way to support the Capuchin Franciscan Province of St. Joseph in Detroit.

To learn more, donate, and/or volunteer, go to CSKDetroit.org .

Culinary Creation

The Continental at Ford House is an award-winning restaurant offering an array of delicious plates inspired by your favorite seasonal comfort foods, all while showcasing exquisite views of Ford Cove and Lake St. Clair. With indoor and outdoor seating, a full bar, and options for the little ones in your family, The Continental is the ideal way to treat your senses to the rich tapestry of offerings available.

ARTICLE BY AMANDA RUTLAND & TOMMY KARR

PHOTOGRAPHY BY TOMMY KARR

Pear and Gorgonzola Salad

The dish was prepared using the Eclipse White Wine and will pair well with the Semi-dry Riesling. This is a wonderful fall salad. Pears are at their peak of freshness; arugula adds a nice peppery element.  The candied pecans are a perfect pairing as a subtle but sweet addition.  This is a crowd-pleaser.

ingredients:

• 4oz Arugula

• 2oz baby spinach (cleaned and washed)

• 3oz gorgonzola crumble

• 1/2 pear cored and cut into slivers

• 1oz candied pecan.

directions:

Toss in a clean bowl with Heron Hill vinaigrette.  Top with slivered pears! Enjoy.

Vinaigrette recipe

ingredients:

• 1/3 cup white wine vinegar

• 2 tsp minced garlic

• 2 tsp salt and pepper

• 2oz Dijon mustard

• 2 tsp honey

• 1 small shallot (minced)

• 1/3 cup Heron Hill white wine

• 1/2 cup blended oil.

• 2 tsp fresh tarragon.

directions:

Add all ingredients except oil in a food processor. Pulse to emulsify. Slowly add oil in a steady stream to emulsify.  Check for seasoning, label, date, and store in cooler for up to 6 days.

Heron Hill is a Ford family winery. Learn more about Heron Hill at www.heronhill.com/ fordhouse.org, 884-4222

THE FLAVOR OF FALL

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 cure-all, 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:

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

INSTRUCTIONS:

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.

ARTICLE BY ANGELA BROOCKERD

PHOTOGRAPHY BY JANIE JONES

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!

yourself

experiences Ford House offers. Whether you’re seeking quiet moments of reflection amidst the wintery landscape or festive gatherings filled with laughter, we invite you to make this season truly special by spending it with us.

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To

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events

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

OCTOBER 5TH

Tau Beta Fall Market

THE GROSSE POINTE CLUB, GROSSE POINTE FARMS MI 48236 | 6:00 PM

Come and shop a fabulous array of specialty boutiques featuring unique home accessories, clothing, jewelry, and much more at the beautiful Grosse Pointe Club located on Lake St. Clair. The Festivities begin with a Preview Party from 6-9 pm on Thursday followed by 2 days of shopping on Friday and Saturday. Proceeds go to The Children’s Center of Detroit.  www.taubeta.org

OCTOBER 7TH

Harvest Day 2023

FORD HOUSE, 1100 LAKESHORE ROAD, GROSSE POINTE SHORES, MI 48236 | 12:00 PM

Shop a mini fall market where local farmers will offer their harvest best: pumpkins, apples, fall bouquets, and more. Enjoy free family fun, including old-school lawn games, a petting zoo, horse and pony rides, and plenty of photo ops. Entry is free.  events@fordhouse.org

OCTOBER 12TH

Take the Helm

GROSSE POINTE YACHT CLUB, 788 LAKESHORE RD, GROSSE POINTE SHORES, MI 48236

7:00 PM

The 27th annual Helm gala! Thursday, October 12, 2023. An organization that has helped the senior population in the Grosse Pointes and Harper Woods since 1978.  For more information, contact Liz at mejohnson@helmlife.org or 313-649-2104.

OCTOBER 14TH

Raku Party Student Sale

PEWABIC POTTERY, 10125 E. JEFFERSON AVE. DETROIT MI 48214 | 10:00 AM

Find unique gifts and home decor from our incredibly talented students during our Raku Party Student Sale. This event is free and open to the public regardless if you have purchased a Raku Party time slot. Food truck guests The Streat Corn-er will be onsite and serving food from 11 a.m. - 6 p.m.  Tickets available at eventbrite.com

OCTOBER 28TH

Little Goblins

FORD HOUSE, GROSSE POINTE SHORES, MI 48236 | 11:00 AM

Bring your little goblins to Ford House for this annual day of Halloween entertainment filled with spooky yet kid-friendly fun. There will be trick-or-treating stops, photo ops, and a haunt-free wagon ride. Children under one who are not trick-or-treating are free. Costumes are welcome and encouraged! For tickets, www.fordhouse.org/events

OCTOBER 28TH

Daughters of Penelope 21st Annual Festival of Tables

GROSSE POINTE YACHT CLUB, 788 LAKESHORE RD, GROSSE POINTE SHORES, MI 48236

10:00 AM

Mamma Mia! It's an Island Life. Join the Daughters of Penelope at the Grosse Pointe Yacht Club for the 21st Annual Festival of Tables to benefit Ascention St. John Foundation Breast Cancer Program & other charities.  For more information: dopfestivaloftables.com