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LIFESTYLE LETTER

October Food & Wine Welcome to the October Issue! There is something deeply comforting and exciting about gathering around a table at a restaurant, especially when that table sits inside one of our beloved local establishments. A dinner date, a family outing, or a post game team meal with parents looking for cocktails, relief, and the kids enjoying the atmosphere walking the line of not getting to rowdy. Grosse Pointe is rich with choices, but what truly elevates our food scene is the spirit behind it. When we step into a local eatery, we aren’t just customers; we are supporting a family member, a friend, or a neighbor. That shared connection turns a simple meal into a community tradition. Inside this issue, we celebrate a fresh local destination quickly reaching legendary status created right here at home: High Pointe Burger Jointe, brought to life by owner Jennifer Bierkle. While quality food is always a treat, Jennifer takes things to another level with a menu so delicious it brings an instant smile to your face. Inspired by family, she set out to create a warm neighborhood atmosphere where local families can gather, share great food, and spend time together creating “smashing” memories. Recently while in Harbor Springs, I found some time to visit a local winery. While on the phone with Paige, we were discussing articles for this issue. As I sat there, I couldn’t help but decide to include the very place I was at. I was sitting on an Adirondack chair, sipping an amazing lavender and honey coffee, with the smell of stone fired oven pizzas serenading my senses. In front of me an amazing valley view of the grape fields, a lavender farm, and a Napa Valley feel. Petoskey Farms Winery and Coffeehouse owned and operated by the Roush family. Learn about this family run business and location right in the heart beat of where so many Grosse Pointers spend their summers in Harbor Springs and Petoskey. It hits all the marks of a world class location Grosse Pointers will love. The detail is impeccable and the senses will be awakened all while maximizing your relaxation. Grosse Pointe City Lifestyle remains dedicated to delivering elevated stories that showcase the vibrant living our community loves. We are proud to lead, inspire, and connect Grosse Pointe, while celebrating the advertising partners who make this publication possible. Cheers and enjoy!

D AV I D M AT TA L I A N O , P U B L I S H E R @GROSSEPOINTECITYLIFESTYLE

October 2026 PUBLISHER

David Mattaliano | david.mattaliano@citylifestyle.com E D I TO R I AL C O O R D I N ATO R

Paige Peabody | paige.peabody@citylifestyle.com AC C O U N T M AN AG E R

Lisa Gindi | lisa.gindi@citylifestyle.com CONTRIBUTING WRITERS

Sue Baldani, Kristi Sellers C O N T R I B U T I N G P H OTO G R AP H E R

David Mattaliano

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Jenna Crawford LAYOUT DESIGNER Kelsey Ragain QUALITY CONTROL SPECIALIST Megan Cagle

Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Grosse Pointe City Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Grosse Pointe area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle

Visit our Instagram CITYLIFESTYLE.COM/GROSSEPOINTE

L I F E ST Y LE LE T T E R

Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Grosse Pointe City Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

26 Featured

18 26

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

High Pointe Burger Jointe A Smashing Success

From Dream to Destination

Petoskey Farms Vineyard, Winery, Coffeehouse & Lavendar Farms

Lifestyle Letter

Business Monthly

Local Limelight FOOD + BEVERAGE

Travel Journal FOOD + BEVERAGE

Culinary Creations FOOD + BEVERAGE

Must See FOOD + BEVERAGE

Events

With City Lifestyle’s co-branded print + digital packages, your business captures attention wherever our community is looking. Build unmatched local credibility on the page, and drive immediate action online.

Culinary Cuisine

Maple Pumpkin Parfait & Savory Sourdough Slices

On the Cover Jennifer Bierkle in front of her restaurant, High Pointe Burger Jointe. Photography: David Mattaliano

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OCTOBER 2026

business monthly A ROUNDUP OF NEWS F R O M LO C A L B U S I N E S S E S

30th Annual Take The Helm Gala The Helm invites you to an unforgettable evening in support of the older adults in the community. Gala guests will enjoy a lively cocktail reception, elegant dining experience, inspiring program moments, and exciting auction opportunities. Thursday, October 8th, 5:30 - 10pm at the Grosse Pointe Yacht Club. For information call the Helm at 313-8829600 or visit helmlife.org

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ARTICLE BY SUE BALDANI PHOTOGRAPHY BY DAVID MATTALIANO

A Smashing Success

High Pointe Burger Jointe When High Pointe Burger Jointe was recently voted Best New Restaurant in Wayne County by Hour Detroit Magazine, owner Jennifer Bierkle, a fifth-generation Grosse Pointer, was thrilled. It took a lot of time, dedication, and passion to make the business a success.

LOCA L LIM E LIGH T | FO OD + BE VE RAGE

They found a space on Fisher Road, and as they were creating the menu, their daughter was diagnosed with celiac disease. After doing some research, the couple discovered how difficult it was for celiacs and people who eat gluten-free to dine out. “I looked at my husband and said, ‘I’m not going to open a restaurant where my daughter can’t eat.’” Fortunately, they had already installed two deep fryers, so they designated one as gluten-free. “Because we make everything to order, we can convert almost the entire menu to gluten-free, which is unusual in the restaurant business,” says Jennifer. The fried chicken, which is hand-cut and soaked in buttermilk, can be coated with a gluten-free breadcrumb mix. “We’ve had customers CONTINUED >

“I had never been in the restaurant business before,” she says. “I grew up in the car business. [Her family owns Snethkamp car dealership in Detroit that just celebrated its 100-year anniversary.] “My degree is in automotive marketing management, and I was in sales at the dealership while raising my kids.” It was actually her family who inspired her to open a restaurant. In 2020, when the world shut down and more people were cooking at home, sliders were often on the Bierkle family menu. “As a stay-at-home mom, I spent the last 20 years cooking for my two kids, Alivia and Benjamin. During Covid, I bought my husband Jason a flat-top grill, and we started making all different kinds of smash burgers.” After a while, the menu expanded to include hand-battered chicken, grilled cheese, and hot dogs on the grill for family, neighbors, and friends. They were a huge hit. Later, Jennifer thought that bringing this type of food to Grosse Pointe would be fun for the community. “Jason is an entrepreneur, so I really looked to him for the business side of everything because obviously I’d never opened a business of my own before, let alone a restaurant.” OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/GRO S S E P O I N T E

Owner, Jennifer Bierkle

“IT WAS IMPORTANT FOR ME TO CREATE A SPACE WHERE EVERYONE WAS WELCOME. DADS CAN GET TAP BEERS, MOMS CAN GET A GLASS OF WINE OR A GOOD MARTINI, AND KIDS CAN HAVE SLURPEES. WE'VE HAD 9-YEAR-OLD BIRTHDAY PARTIES AND 60-YEAR-OLD BIRTHDAY PARTIES HERE.”

LOCA L LIM E LIGH T | FO OD + BE VE RAGE

come in who say they haven’t had a piece of fried chicken in years.” High Pointe Burger Jointe also makes gluten-free handmade fried pickles, French fries, and more. Of course, gluten-free buns are available too. “It’s just been really great to offer all of this to the celiac and gluten-free community.” The regular menu features unique offerings, such as the Anna Smasher, a beef patty topped with peanut butter, jelly, and bacon. Anna’s manager Megan Clark’s daughter and head bartender, came up with the menu idea. Its signature classic smash burger is a two-ounce beef patty with melted cheese and grilled onions smashed down so the edges get crispy. Since Jennifer likes to support other local family businesses, the beef comes from Fairway Packing and the buns from Metropolitan Buns. Although many of the items are called Smashers (or Little Smashers for kids), they aren’t actually smashed down. “We only smash the burgers, but we thought it was cute to name them all Smashers,” she says. “They’re small, so you can have a chicken and a beef, and then maybe one for dessert.” The most popular dessert is the S’mores Smasher. “We use the original marshmallow fluff and a Hershey bar on a toasted bun with graham cracker crumbs. It’s delicious.” There are also monthly specials, some of which have become mainstays on the regular menu. “Megan was the one who brought us our Lobster Smasher. It’s fresh Maine lobster on a split-top buttered bun, and it’s a fan favorite.” The rest of the menu, which includes salads and appetizers, is inspired by family, friends, staff, and sometimes customers.

The large variety of sauces also adds a special touch to each Smasher. “Our Chicken Bacon Ranch Smasher with pimento cheese, which is made in-house, has our homemade ranch sauce,” says Jennifer. There’s also a full bar that includes about 25 craft cocktails. The Sally’s Cosmopolitan is named after her mother, who’s known for her cosmos. The Espresso Martini, which is brewed fresh in-house, is one of its top sellers, along with the Fresh Farms Margarita - named after Fresh Farms Market - which supplies some of the produce. “We also have Party Girl Bubbles by Blu Dot Farm & Vinyard. Which is made by another Grosse Pointe family,” she says. “We try to stay community-focused because I love this community, and I just want to make sure that it’s all about Grosse Pointe.” The community support, she says, has been incredible. “People tell me that High Pointe is a lot like Cheers. It’s such a nice, warm, friendly atmosphere for adults and kids, and we really work hard to keep it that way.” HighPointeBurgerJointe.com OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/GRO S S E P O I N T E

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P E T O S K E Y F A R M S V I N E YA R D , W I N E R Y, C O F F E E H O U S E & L AV E N DA R FA R M S ARTICLE BY KRISTI SELLERS PHOTOGRAPHY BY PHILLIP HUTCHINSON & ANDY TRACIE ROUSH

FROM DREAM

TO DESTINATION Some dreams arrive loudly. Others begin with a quiet conviction that life could look different. For Andy and Tracie Roush, the dream behind Petoskey Farms was never simply about opening a winery. It was about creating a place where people could slow down, reconnect and enjoy the kind of experience that had meant so much to them. At nearly 40, with

T R AV E L J OU R N A L | FO OD + BE VE RAGE

two young daughters and an established life, the couple made the kind of decision most people only talk about: they changed course, moved their family and built something new. Today, Petoskey Farms is part vineyard, winery, coffeehouse and lavender farm, but its real story is still rooted in family. It is a story of risk, work, faith and, perhaps most unexpectedly, the return of the next generation. That evolution also gives the property a layered appeal. A visit can be as simple as a glass of wine or cup of coffee, or it can stretch into an afternoon of food, conversation and time outdoors. The vineyard, lavender, coffeehouse and wood-fired pizza are different pieces of the business, but they all serve the same purpose the family envisioned from the beginning: giving people a reason to linger rather than rush on to the next thing. “We want visitors to feel loved, served, and inspired by the story,” Andy says. “At the age of almost 40 we decided to drop everything, take a leap of faith, move our young family and start something new and the same opportunity is present for so many with a dream.” For daughters Natalie and Alaina Roush, the family business was never an abstract idea. It was simply part of childhood. “Growing up, work was just a part of life,” Natalie says. “Weeding, picking up rocks in the vineyard, folding bar towels in the evening after school, bottling wine out of the basement next to the box of our Christmas decorations...this was part of our normal routine.” Those memories paint a picture of Petoskey Farms long before it became a destination for guests. There was no neat line between family life and the work of building a business. The vineyard needed tending. Towels needed folding. Wine needed bottling. And sometimes the family’s Christmas decorations shared space with the growing operation. What began as Andy and Tracie’s dream became the backdrop of their daughters’ childhoods. Yet the goal was never to create an obligation for Natalie and Alaina to eventually take over.

CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/GRO S S E P O I N T E

“As parents, you want your children to grow up and live their dreams,” Tracie says. “We never wanted them to feel pressured into coming back to run the family business. It is truly a dream to have them both back with us. One we never expected or anticipated, but certainly a gift and a blessing.” That distinction matters. Natalie and Alaina did not simply stay because Petoskey Farms was the family business. They left, developed interests of their own and ultimately found reasons to return. “Yes, it started as our parents’ dream, but what has made this season so special is that both Alaina and I chose to come back because we love it so much apart from our parents and we found our own passions within it,” Natalie says. Those passions are helping shape what Petoskey Farms is becoming. Natalie found hers in coffee. While in college, she worked as a barista, and that interest grew deeper when she studied abroad in Costa Rica and learned more about the process from bean to cup. When space at Petoskey Farms became available, she saw an opportunity to bring something new to the family business: a coffeehouse. It was more than adding another drink to the menu. It was a way for Natalie to contribute something distinctly her own to the place she had grown up helping build. Today, she coordinates private events and manages the farm’s online and social media presence in addition to her involvement with the coffeehouse. Her role reflects the broader evolution of Petoskey Farms itself. What began with a vineyard and wine has expanded into an experience that can include coffee, lavender, food, events and time spent simply enjoying the property. Alaina’s path is still taking shape, and that is part of the appeal. “My individual role at Petoskey Farms is whatever’s needed,” she says. “Most days this summer it has been serving customers, but every day is different.”

T R AV E L J OU R N A L | FO OD + BE VE RAGE

Different, in this case, can mean very different. “On any given day I could be the bartender, pizza cook, barista, shepherd, tour guide, or even an extra hand to help in the cellar, vineyard, or lavender field,” Alaina says. That job description may not fit neatly on a business card, but it says something about the reality of a family-run destination. Everyone is connected to the larger experience, whether the day requires pouring wine, making pizza, working with guests or heading outside to lend a hand. Alaina and Natalie also work together to hire, train and support seasonal staff. For Alaina, who recently returned after graduating, the coming year will bring opportunities to learn more about harvest, winter operations and the rhythms of the business beyond its busiest seasons. “As I learn more about the business, wholistically from farm to table, I am excited to see what I’m specifically passionate about,” she says. That openness may be one of the most interesting parts of the Roush family story. Andy and Tracie created the foundation, but the next generation is not being asked merely to preserve it. Natalie and Alaina have room to discover where their talents and interests can take it next. For Tracie, seeing both daughters back at Petoskey Farms has added an unexpected chapter to a dream that has already changed dramatically over the years. The dream, however, was always about more than what the family could build. It was also about what guests would feel once they arrived. “One of our goals and dreams for the business was to create a place where people could come to relax and escape their everyday hustle and bustle,” Tracie says. “When I walk around and see people enjoying their wine, coffee, and wood-fired pizzas, solo or with family and friends, it warms my heart to know this goal and dream was fulfilled.”

CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/GRO S S E P O I N T E

“THERE ARE ALWAYS GOING TO BE UPS AND DOWNS ALONG THE ROAD, BUT WE REST ASSURED GOD HAS US AND WALKS BESIDE US THROUGH IT ALL.”

Owners, Andy & Tracie Roush with their children, Natalie & Alaina

T R AV E L J OU R N A L | FO OD + BE VE RAGE

That sense of escape is woven through the different pieces of Petoskey Farms. Wine may bring one guest through the door, while another may come for coffee. Someone else may be drawn to the lavender, a meal or simply the chance to spend time with people they love. Together, those pieces form the destination the Roushes imagined. Behind the polished guest experience is a family that remembers when the work looked like rocks in the vineyard, towels after school and wine bottles beside Christmas boxes. There is a certain symmetry in that. The daughters who grew up doing whatever needed to be done are now adults doing much the same thing, but this time by choice, and with their own ideas beginning to leave a mark. For Andy, the story carries a message larger than wine or hospitality. “Visitors can look out and see not only the dream, but also the hard work fulfilled,” he says. “There are always going to be ups and downs along the road, but we rest assured God has us and walks beside us through it all.” Petoskey Farms is proof that a dream can change shape as it grows. It can begin with two parents willing to take a risk, become part of two daughters’ childhoods and then, years later, turn into something all four choose to build together. What makes the story especially compelling is not simply that Andy and Tracie’s dream came true. It is that the dream became large enough for Natalie and Alaina to find dreams of their own inside it. For visitors, Petoskey Farms offers wine, coffee, lavender, wood-fired pizza and a place to slow down. For the Roush family, it represents something far harder to put on a menu: years of work, a leap of faith and the rare gift of discovering that the next chapter of a family dream can be written together.

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A FALL-INSPIRED MAPLE PUMPKIN GRANOLA WITH PUMPKIN YOGURT

maple pumpkin parfait ARTICLE BY ALYSSA LAVY, MS, RD, CDN, CPT

maple pumpkin granola

(Yields approximately 4.5 cups or 18 – ¼ C servings)

ingredients: • • • •

• • • • • • • •

2 ½ C rolled oats 1 C pumpkin seeds, hulled ½ C unsalted walnuts, chopped 2 Tbsp canned pumpkin puree (Note: the only ingredient should be pumpkin – this is different than pumpkin pie filling) 1 Tbsp water 2 Tbsp avocado oil or vegetable oil ½ C pure maple syrup, divided into 2- ¼ C servings 2 tsp pure vanilla extract 1 tsp ground cinnamon 1 tsp pumpkin pie spice ¼ tsp salt Nonstick cooking oil spray

pumpkin yogurt

(Yields approximately 1 C yogurt)

ingredients: • • • • •

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

¾ C plain Greek yogurt of choice ¼ C canned pumpkin puree ¼ tsp cinnamon ¼ tsp pure vanilla extract 1 ½ tsp honey

granola directions:

1. Preheat oven to 250 degrees Fahrenheit. 2. Combine canned pumpkin, water, oil, vanilla extract and ¼ C maple syrup) and mix until well combined. 3. Add rolled oats and salt to wet ingredients and mix until oats are evenly coated. 4. Line a large baking sheet (9 x 13 inches works well) with parchment paper and spray with nonstick cooking oil spray. Transfer oats to baking sheet and spread in a thin, even layer. 5. Bake in oven for 1 hour, mixing at 30 minutes and 45 minutes. 6. Remove oats from oven briefly. Add pumpkin seeds, chopped walnuts, cinnamon, pumpkin pie spice and remaining ¼ C pure maple syrup. Mix with a spatula and return to oven to bake for another 30 minutes, mixing halfway through. Remove from oven and allow to cool for 5 minutes before using a spatula to transfer to container. Do not wait too long to transfer granola as it can stick to the parchment paper as it cools.

yogurt

directions: 1. Combine all yogurt ingredients in a medium sized bowl. Top with a handful of the maple pumpkin granola, serve immediately and enjoy! Note: This granola can be stored in an airtight container and stored in a cool, dry place for up to 1 week. While this granola is made with gluten free ingredients, I recommend using certified gluten free ingredients if needed.

Yogurt can be made with a suitable dairy-free alternative if you need this recipe to be dairyfree and the honey can be swapped for pure maple syrup to make the dairy-free yogurt recipe suitable for a vegan diet. The granola and the yogurt can each be enjoyed on their own, but they complement each other so nicely! This Maple Pumpkin Granola Parfait is a perfect way to celebrate autumn’s most famous flavors in a nutritious way! Pumpkin, maple syrup and warm spices, such as cinnamon and pumpkin pie spice, give cozy vibes that are traditionally found in baked goods this time of year. However, while pumpkin bread, muffins, cookies and other fall flavored baked goods are certainly delicious and should be enjoyed, this Maple Pumpkin Granola Parfait provides the satisfaction of those fall flavors in a lighter way, while providing ample protein and fiber. It is the perfect, slightly sweet and balanced way to start the day – or to enjoy anytime! Alyssa Lavy, MS, RD, CDN, CPT is a registered dietitian, personal trainer and mom of 2. She earned her Bachelor of Science in Exercise Science from The George Washington University and her Master of Science in Nutrition and Exercise Physiology from Teachers College Columbia University, where she also completed her dietetic internship. She has been an ACSM certified personal trainer for over a decade. Alyssa is the owner of Alyssa Lavy Nutrition & Wellness, a wellness brand offering nutrition communications, program development and consulting services for individuals and corporations. Website: alyssalavy.com Instagram: @alyssalavyrd

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/GRO S S E P O I N T E

Your personal financial goals

Your personal financial goals deserve approach. deservea apersonal personal approach. Daniel Harrison, CRPC®

Putting the needs of my clients first is the approach I believe in. I’ll work with you to find the right financial solutions to help you plan for your unique goals. And together, we’ll track your progress over time, adjusting your plan along way to help get The Kitchen is the Heartthe of Your you whereHome. you want go. Should Reflect EverytoDetail

Financial Advisor 313.885.4414 726 Notre Dame St, Grosse Pointe, MI 48230 daniel.j.harrison@ampf.com ameripriseadvisors.com/ Daniel Harrison, CRPC® daniel.j.harrison Financial Advisor #0G26119 CA Insurance

Your personal financial goals deserve a personal approach. How You Live. Let’s Turn Your Vision

Putting the of my clients first is the approach into needs A Custom Masterpiece Tailored I believe in. I’ll work with you to find the right to Your Lifestyle financial solutions to help you plan for your unique 313.885.4414 Your personal financial goals deserve a perso goals. And together, we’ll track your progress over Notre Damefirst St, is the Putting the needs726 of my clients | May Lose Value Not FDIC or NCUA Insured | No Financial Institution Guarantee CUSTOM CABINETS time, adjusting your plan along the way to help get Grosse Pointe, MIyou 48230 approach I believe in. I’lladviser. work with to find Investment advisory products and services are made available through Ameriprise Financial Services, LLC, a registered investment CRAFTSMANSHIP daniel.j.harrison@ampf.com youFinancial where youEXPERT want to go. Putting the needs of my clients first is the approach Da Ameriprise Services, LLC. Member FINRA and SIPC. © 2023 Ameriprise Financial, Inc. All rights reserved.

TIMELESS SPACES

Call For Free Consultation. Start With A Call to 586-293-0450 | May Lose Value Not FDIC or NCUA Insured | No Financial Institution Guarantee

the right solutions to the helpright you plan I believe in. financial I’ll work with you to find ameripriseadvisors.com/ financial solutions help you plan for your unique for your uniquetogoals. And together, we’ll daniel.j.harrison goals. And together, we’ll track your progress over CA Insurance #0G26119 track your progress adjusting time, adjusting your planover alongtime, the way to help your get youplan where you the wantway to go. along to help get you where you want to go.

29920 Little Mack Ave, Roseville, MI 48066 Investment advisory products and services are made available through Ameriprise Financial Services, LLC, a registered investment adviser. Ameriprise Financial Services, LLC. Member FINRA and SIPC. © 2023 Ameriprise Financial, Inc. All rights reserved.

Fin

31 72 Gro da am da CA

Not FDIC or NCUA Insured | No Financial Institution Guarantee | May Lose Value

Investment advisory products and services areservices made available through available Ameriprise Financial LLC, a registered adviser. Investment advisory products and are made throughServices, Ameriprise Financialinvestment Services, LLC, a registered investment adv Ameriprise Financial Services, LLC. FINRA Member FINRA and SIPC. Ameriprise Financial Services, LLC. Member and SIPC. © 2023 Ameriprise Financial, Inc. All rights reserved. © 2023 Ameriprise Financial, Inc. All rights reserved.

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15 Kercheval Ave. | Grosse Pointe Farms, MI 48236

15 Kercheval Ave. | Grosse Pointe Farms, MI 48236 Email: alex.martinez@raymondjames.com Phone: 313.343.6809 Website: raymondjames.com/alexmartinez Email: alex.martinez@raymondjames.com Website: raymondjames.com/alexmartinez Phone: 313.343.6809

THISTLE WINDOW COVERINGS

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Schedule An Appointment 586.457.0060 ThistleWindowCoverings.com

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20936 Harper Ave. · Harper Woods, MI

Dream it, we will do the rest. I R R I G AT I O N | C O N S T R U C T I O N | M A I N T E N A N C E

From ideas and thoughts to completed designs, Russell Landscaping Inc. delivers creativity, individuality, and satisfaction. We are passionate about the potential of a project and are committed to the great execution of a design that fits best for our clients. Our team concentrates on making it easier for you to achieve all of your project’s intention and ideas.

RussellLandscapingInc.com | 586.343.8253 OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/GRO S S E P O I N T E

SAVORY SOURDOUGH SLICES ELEVATE YOUR FALL SOURDOUGH WITH THESE SIMPLE, SATISFYING TOPPINGS

ARTICLE BY KIT GARROTT PHOTOGRAPHY BY BONNER MORGAN Sourdough has seemingly taken over the world of bread. Those blessed with a family sourdough starter had a jump on the naturally fermented trend. For those still deciding whether to dive into the world of proofing and kneading, great sourdough loaves can be found at local bakeries. These shops may offer seasoned French bread toasts, a bagged and ready-to-eat option no toasting required. Here are two ways to serve your toasted sourdough slices this fall, but the options are endless!

PESTO PERFECTION INGREDIENTS • • • • •

Basil pesto Toasted pine nuts Shaved parmesan cheese Sliced cucumber EVOO

DIRECTIONS

After toasting your bread, spread pesto and sprinkle toasted pine nuts and cheese on your slice. Top with cucumber slices, salt and pepper to taste and drizzle with EVOO.

TOASTED MEDITERRANEAN INGREDIENTS

• Either homemade or store-bought roasted red pepper hummus - spicy hummus is a great option, too! • Feta cheese • Olives

DIRECTIONS

Spread your hummus, sprinkle with feta cheese and top with olives of your choice. Add salt, pepper and a squeeze of lemon to taste!

M UST SE E | FO O D + BEVERAGE

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In-Store Pickup or Delivery No time to shop? Call to have one of our trained staff select the best items from your grocery list.

FreshFarmsMarket.com 355 Fisher Road, Grosse Pointe | 313.882.5100 HOURS: MON - SAT: 8am to 9pm, SUN: 8am to 8pm OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/GRO S S E P O I N T E

SHOWROOM SHOP | 21645 E NINE MILE ST. CLAIR SHORES, MI 48080 586-200-2373 | BRADFORDGLASSCOMPANY.COM

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Do You Have The Right Amount Of Coverage? Mark Wilamowski, Agent 19637 Mack Avenue Grosse Pointe Woods, MI 48236

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State Farm Mutual Automobile Insurance Company, State Farm Fire and Casualty Company, Bloomington, IL OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/GRO S S E P O I N T E

OCTOBER 2026

events A SELECTION OF UPCOMING LO C A L E V E N T S

OCTOBER 1ST - 3 R D

Tau Beta Fall Market The Grosse Pointe Club | 9:30 AM Please join Tau Beta Association for their annual Fall Market benefitting The Children's Center of Detroit and Other Charitable Projects of Tau Beta. Market Days are Friday from 9:30am to 7:00pm & Saturday from 9:30am to 3:30pm. Enjoy a beautiful selection of vendors from across the United States. Learn more at TauBeta.org OCTOBER 5TH & 28TH

Two Amazing Events from The Family Center The War Memorial Ball Room | 6:30 PM Raising Athletes - On 10-5, please Join nationally respected coaches and youth development leaders for an evidence-based conversation on building better athletes, stronger families & healthier communities. From Surviving to Thriving - On 10-28, Come and see three unique authors share their personal insights, practical strategies and meaningful perspectives on grown, healing resilience and helping others on the way. familycenterhelps.org OCTOBER 27TH

Author Talk: Stephanie Hazard Flyleaf on the Hill | 9:00 AM Join Flyleaf in welcoming Stephanie Hazard for the release of her debut book, Managing Sobriety Stick: A Recovery Coach’s Guide to Sustainable Change. Don’t miss this opportunity to meet the author, hear her insights, and enjoy a special book signing and discussion. flyleafgp.com

EVE N TS

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CELEBRATING OVER 50 YEARS OF SERVICE, THREE GENERATIONS STRONG. LET OUR FAMILY WELCOME YOURS.