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West Bloomfield Lifestyle | October 2020
(248) 855-8845 RaydianceForWomen.com 5799 W Maple Rd, Suite 167 • West Bloomf ield, MI
LIFESTYLE LETTER
OCTOBER 2020 PUBLISHERS
Maria Ragone | maria.ragone@lifestylepubs.com, Russ Ragne | russ.ragone@lifestylepubs.com
It’s all about the food this month! WELL, IT’S ALL ABOUT THE FOOD EVERY MONTH, BUT THIS IS WEST BLOOMFIELD LIFESTYLE’S OFFICIAL “FOODIE” ISSUE. (And considering I’m over here indulging in a Piedmontese burger from Red Coat Tavern’s carryout menu,
EDITORIAL COORDINATOR
Danielle Alexander | danielle.alexander@lifestylepubs.com AD DESIGNER
Whitney Lockhart L AYO UT DESIGNER
Dani Moore
I’m here for it!).
CONTRIBUTING PHOTOGRAPHERS
In addition to having a variety of fun and delicious local eateries to choose from, many
Joe Lease, Nicole Waugh
West Bloomfield residents are passionate about cooking and baking themselves. Local resident Amira Daboul, for example, not only enjoys cooking Middle Eastern recipes that have been passed down through the generations in her family but is also in the process of publishing these recipes in her soon-to-be released cookbook, Awafi! from Amira’s Kitchen. There’s also West Bloomfield teenager Emma Salle who has always enjoyed baking with her family; however, while home so much this spring and summer due to Covid-19, she took a handful of virtual classes through Zingerman’s Bakehouse, including one on the special bread in Jewish cuisine: challah. As life continues moving forward in the pandemic, residents cannot wait to host again. If you’re looking for new countertops for any space in your home, consider reaching out to Authentic Kitchen & Design in Milford. Not only do they have a large variety of the latest styles, but they are passionate about finding the countertop that best fits your life and budget. Or, perhaps you’ve been wanting to brush up a bit on dining etiquette? This month, we also featured The Etiquette Guru, who provides tips on how to create a formal place setting. American chef James Beard once said, “Food is our common ground, a universal
CORPORATE TEAM CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore ART DIRECTOR Sara Minor OPERATIONS DIRECTOR Janeane Thompson
experience.” The West Bloomfield Adult Education program represented 38 nations
AD MANAGER Chad Jensen
last year, and despite cultural and religious differences among the teachers and
REGIONAL SALES DIRECTOR Eric Williams
students, they all love to eat and share their food and recipes with one another.
WEB APPLICATIONS Michael O’Connell
Don’t we all? It's time to eat, West Bloomfield! Have a great October.
514 W 26TH ST., KANSAS CITY, MO
Danielle Alexander, Editorial Coordinator ARIZONA | CALIFORNIA | COLORADO | CONNECTICUT | FLORIDA | GEORGIA IDAHO | ILLINOIS | KANSAS | MARYLAND | MASSACHUSETTS | MICHIGAN MINNESOTA | MISSOURI | MONTANA | NEW JERSEY | NORTH CAROLINA OHIO | OKLAHOMA | OREGON | PENNSYLVANIA | SOUTH CAROLINA TENNESSEE | TEXAS | VIRGINIA | WASHINGTON
ON THE COVER Local Resident and Cookbook Author Amira Daboul
PHOTOGRAPHY BY JOE LEASE 4
West Bloomfield Lifestyle | October 2020
CityLifestyle.com/WestBloomfield
Proverbs 3:5-6 West Bloomfield Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the West Bloomfield area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle 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 West Bloomfield Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.
INSIDE THE ISSUE OCTOBER 2020 FEATURES 14 Three Middle Eastern Recipes Local resident and cookbook author provides three recipes: Zalata Tamata, Gurgur Soma and Kabob Pusra.
18 Bringing to the Table West Bloomfield’s Adult Education program encourages students to always “bring something to the table.”
24 Not Your Grandmother’s Countertops Authentic Kitchen & Design team tells their process when it comes to selecting countertop styles.
28 Zingerman’s Bakehouse Challah West Bloomfield teen shares a recipe
14 18
she learned through Zingerman’s Bakehouse’s virtual baking classes.
28
24
DEPARTMENTS 4
Lifestyle Letter
8
Good Times
10
Around Town
14
Culinary Creations
24 Renovate & Refine 28 Food & Wine 32 Trend Setter 34 Lifestyle Calendar
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GOOD TIMES
Locals enjoyed a socially-distanced Kids Komotion Concert Series this summer Friends and families packed a blanket and gathered the children on the concert hill at Marshbank Park for this year's Kids Komotion Summer Concert Series. Attendance was limited to 100 people per concert with pre-registration, so participants could maintain social distancing. Each concert was also broadcasted live on WB Parks’ Facebook page. PHOTOS COURTESY OF WB PARKS.
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West Bloomfield Lifestyle | October 2020
West Bloomfield students began the school year in-person and online West Bloomfield was among the first districts in metro Detroit to call some of its students back for face-to-face instruction. There was a fully-online option for families as well as a hybrid option. As part of the hybrid option, K-8 students could attend school in-person and learn online starting August 26 while all high school students learned online.
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9
AROUND TOWN
COMMERCE'S ZERBO'S MARKET AND BISTRO IS "GETTING CLOSE" TO OPENING Brandon Richardson of Uptown Grille said Zerbo's Market and Bistro, which is located at 3000 E. West Maple Rd. in Commerce, will either be opening before the end of this year (around the holidays) or beginning of 2021. "Originally our thought was
Bloomfield and surrounding areas that it's always been. Visit citylifestyle.com/westbloomfield to read the most current issue, as well as past issues.
FLAG CONTINUES SUPPORTING HOSPITAL STAFF WHILE KEEPING RESTAURANTS IN BUSINESS
that we were going to open the market and then
Front Line Appreciate Group (FLAG) Metro
the restaurant," Richardson explained. "But now we
Detroit was created by a group of local women in
actually plan to open the restaurant first." Richardson
March, looking for ways to support local hospital
described the restaurant as a "standard American
staff while simultaneously keeping local restaurants
restaurant where health meets gourmet." It will offer
in business. "As we watched the number of COVID-
an extensive cocktail, wine and beer program.
19 cases in Southeast Michigan rise dramatically in
WEST BLOOMFIELD LIFESTYLE MAGAZINE GETS A MAKEOVER
10
same authentic and uplifting guide to life in West
March and life continued to become more and more disrupted, we began to have conversations about what we could do to help" (flagmetrodetroit.org).
West Bloomfield Lifestyle Magazine now has
By August, FLAG raised $375,000, provided over
a new cover layout. Although it may look a bit
55,000 meals, worked with 104 restaurants (several
different (and more eye-catching!), it's still the
in West Bloomfield) and more.
West Bloomfield Lifestyle | October 2020
CONTINUED >
LOCAL HELP FOR YOUR MEDICARE QUESTIONS
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AROUND TOWN
TRV|FIT WB CONTINUES KEEPING CLIENTS SAFE NOW THAT THEY'RE OPEN Now West
open
again,
Bloomfield's
TRV|FIT
safety
mea-
sures include check-ins and heart rate monitor checks via clients' own phone apps, no sharing of equipment, extra mats, a liquid chalk dispenser, a thorough equipment sanitizing process and more. Indoor classes are being held at limited capacity with proper social distancing in place. A large amount of outdoor classes are also still occurring as every indoor class also has an outdoor option for those more comfortable doing that. Members also get access to three virtual workouts per week on their app. For more information about TRV|FIT
West
Bloomfield,
call
(248)-775-7348 or go to trvfit.com/ west-bloomfield to view the most updated class schedule.
Would you like to get in touch with us? We would love to hear from you! Contact us at CityLifestyle.com/ WestBloomfield using the Get In Touch link and let us know what you think. 12
West Bloomfield Lifestyle | October 2020
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13
CULINARY CREATIONS
three middle eastern recipes LOCAL RESIDENT AND COOKBOOK AUTHOR AMIRA DABOUL SHARES THREE FAMILY RECIPES: ZALATA TAMATA, GURGUR SOMA AND KABOB PUSRA.
ARTICLE DANIELLE ALEXANDER | PHOTOGRAPHY JOE LEASE
shopping list + Red tomatoes
+ Salt
+ Butter
+ Ground lamb
+ White or knob onions
+ Olive oil
+ #2 bulgur with noodles
+ Parsley
+ Organic apple cider vinegar
+ Fresh or canned mushrooms
+ Vegetable oil
+ Crushed red pepper
+ Fresh lemon juice
+ Tomato paste
+ 80% lean ground beef
+ Black peppe + All-purpose flour
14
West Bloomfield Lifestyle | October 2020
one Z A L ATA TA M ATA ( T O M AT O S A L A D )
INGREDIENTS: + 1 pound red tomatoes (about 3 medium) + ¼ cup white or knob onion + 1.5 tbsp organic apple cider vinegar + 2 tbsp fresh lemon juice + ½ tsp salt + 1 tbsp olive oil
DIRECTIONS 1. Clean and chop vegetables. Put in a small bowl. 2. Add all ingredients. Mix well. ABOUT THE COOKBOOK AUTHOR:
3. If you wish, add feta, parsley and olives.
Keego Harbor resident Amira Daboul just completed her cookbook Awafi! from Amira’s Kitchen, a collection of authentic– and delicious!– Middle Eastern recipes (inspired by the flavor of Tel Keppe, Iraq), which have been passed through generations and will “not only satisfy your palate but warm your soul.” “Awafi!” can be interpreted to mean “Eat with good health.”
CONTINUED >
CityLifestyle.com/WestBloomfield
15
CULINARY CREATIONS (CONTINUED)
two
three
GURGUR SOMA ( V E G E TA R I A N B U L G U R )
KABOB PUSRA (GRILLED BEEF KEBABS)
INGREDIENTS:
INGREDIENTS:
+ 2 cups sliced mushrooms (fresh or canned)
+ 4 lbs ground beef (80% lean)
+ 1 tbsp tomato paste
+ 1 pound ground lamb
+ 3 tbsp butter
+ ¼ cup finely chopped onion
+ 1 large chopped tomato (optional)
+ ¼ cup finely chopped parsley
+ 1 tbsp salt
+ 1 small finely chopped tomato
+ 2 cups #2 bulgur with noodles
+ 1 tsp salt
+ 3 cups water, chicken broth or beef broth
+ ¼ tsp crushed red pepper
+ 1 medium onion (thinly sliced)
+ ½ tsp black pepper
+ ½ cup vegetable oil
+ 2 tbsp all-purpose flour
DIRECTIONS
DIRECTIONS
1. In a 4-quart pot, add mushrooms, butter and tomato paste. Add salt and tomatoes and saute for 1-2 minutes.
1. In a large bowl, add all ingredients to the meat and mix well with your hands. 2. Use a flat metal skewer to shape each
2. Add bulgur with noodles and mix well.
kebab. Take a handful of the meat mixture (size
3. Add water, mix and cover. Bring to a boil
of a large lemon) and slide skewer through it.
and continue boiling for about two minutes. Lower heat and simmer for 20-30 minutes. 4. Into a small frying pan, add oil and set heat on high. 5. Add onions and cook until light brown. 6. Add onions to the cooked bulgur and mix.
3. Using vegetable oil or water in the palm of your hand, gently press to form the shape of a kebab, slightly flattening each one. Gently slide the skewer out of the kebab. 4. Place each kebab on a tray covered with plastic food wrap, repeat and layer on the tray. You can freeze the whole tray if needed or place in the refrigerator until you’re ready to cook. 5. Preheat grill on high and cook each side for five minutes (or to your preference). 6. Typically this dish is served with samoon (bread) and fresh parsley with thinly-shredded onions covered in sumac and made into sandwiches.
16
West Bloomfield Lifestyle | October 2020
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17
BRINGING TO THE TABLE
ARTICLE DANIELLE ALEXANDER
18
WEST BLOOMFIELD’S ADULT EDUCATION PROGRAM ENCOURAGES STUDENTS TO ALWAYS “BRING SOMETHING TO THE TABLE,” BOTH FIGURATIVELY AND LITERALLY.
West Bloomfield Lifestyle | October 2020
THE
WEST
BLOOMFIELD
ADULT
EDUCATION PROGRAM HELPS PROVIDE ENGLISH AS A SECOND LANGUAGE (ESL) INSTRUCTION TO PEOPLE AGES 18 AND OLDER FROM DIFFERENT PARTS OF THE WORLD. In fact, the program’s coordinator Dawn Hanford said over 38 nations were represented last year. “Students from all over come to us to learn English, and being that we’re an immersion program, we only teach in English, so students learn very quickly,” Hanford explained. “Also, if students have children of their own, a goal of ours is to make sure they’re able to assist with their children’s education.” Hanford’s role includes mentoring, supervising and planning professional development for the program’s teachers; she said she also doubles as a counselor for students and must ensure every one of them is meeting benchmarks and progressing at least one grade level. “The students know how hard it is to learn a new language, so they share what they know and encourage those who are hesitant,” West Bloomfield Adult Education teacher Pam Kiesel said. “My class cheered when a student finally spoke a complete sentence!”
CONTINUED >
“ T he t h ing we e n joy s ha ring i s t he food we trad i t iona l l y ma ke . Me a l s we s ha re bring us a l l toge t he r be c ause we a l l love g re a t food!�
CityLifestyle.com/WestBloomfield
19
BRINGING TO THE TABLE (CONTINUED)
20
West Bloomfield Lifestyle | October 2020
“ I t ’s m o r e t h a n f o o d . I t e m b r a c e s e a c h i n d i v i d u a l , t h e i r p e r s o n a l i t y, c u l t u r e , t r a d i t i o n s , f a m i l y l i f e , h o b b i e s a n d e x p e r i e n c e s . We e n t e r i n t o t h e i r w o r l d a n d y e t b e c o m e o n e .”
The program also serves as an outlet for social
To limit class sizes and maintain social distanc-
activity, one where everyone is met with humanity and
ing, students, unlike in the past, had to commit
respect, which promotes peaceful and neighborly inter-
to the two evenings (Monday and Wednesday or
actions. Both the teachers and students specifically
Tuesday and Thursday from 6:30 and 9 p.m.) they
look forward to the potluck dinners that usually occur
plan to attend. Students are tested when they reg-
twice a year (one around the holidays and the other at
ister and split into three levels: beginner, interme-
the end of the school year) where students have the
diate and advanced.
opportunity to literally “bring something to the table.”
In addition to the free evening classes, West
“The students are always very excited to show off
Bloomfield Adult Education also offers tuition-based
their food, their creation, their talent and their culture,”
classes for those who test out and are looking for more
teacher Paula Konfara said. “It’s more than food. It
advanced practice: Advanced English on Mondays and
embraces each individual, their personality, culture, tra-
Wednesdays from 9:30 a.m. to 12 p.m., Pronunciation
ditions, family life, hobbies and experiences. We enter
and Conversation on Tuesdays and Thursdays from
into their world and yet become one.”
9:30 a.m. to 12 p.m. and Book Club on Mondays from
Hanford agreed: “The thing we enjoy sharing is the food we traditionally make. Meals we share bring us all together because we all love great food!” This semester’s classes began September 8 and will go until December 16. Hanford said the plan this
12:30 p.m. to 3 p.m. Regardless of the class type, all students are required to wear masks and be Covid symptom-free; additionally, they are not allowed to attend if they have travelled internationally within the last 14 days.
year is to acclimate students to Canvas, the world’s
West Bloomfield Adult Education’s year-round
fastest-growing learning management program, as well
classes are held at 7071 Orchard Lake Rd (Suite 100) in
as Burlington English, a unique program for English
West Bloomfield. For more information or to register,
language acquisition, in case students develop Covid-
call (248)-539-2390. Please note that you must call to
symptoms and need to work from home or in prepara-
make an appointment to register as walk-ins will not
tion for another shutdown.
be accepted.
CityLifestyle.com/WestBloomfield
21
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West Bloomfield Lifestyle | October 2020
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RENOVATE & REFINE
Not Your Grandmother’s Countertops THE TEAM AT AUTHENTIC KITCHEN & DESIGN SHARES THEIR PROCESS WHEN IT COMES TO GUIDING CUSTOMERS ON 2020 COUNTERTOP TRENDS.
ARTICLE DANIELLE ALEXANDER PHOTOGRAPHY JOE LEASE AND JEFF GARLAND
WITH NEW TECHNOLOGIES AND STONE SELECTIONS FROM SO MANY DIFFERENT FABRICATORS, OPTIONS ARE NEARLY ENDLESS FOR WHAT CAN BE DONE WITH COUNTERTOPS. Countertops have gone so far beyond standard horizontal surfaces and now, with new fabrication techniques, stone can be applied vertically and even used as a backsplash. The team at Authentic Kitchen & Design in Milford
Counter top St yles:
said counters are one of their favorite finishes to select for any space as they can be used to brighten up a room, add a contrast or pop of color and soften or add a texture. In addition to easier installation, Authentic Kitchen & Design’s Dave Nickerson said “nobody wants to deal with extra maintenance,” so a large number of customers are going the countertop-route since they are much easier to upkeep. With counters, grease, for example, will not have to be scrubbed out of grout lines, and there will be no discoloration of the grout. A Quartz countertop is the team’s highest recommenda-
Wood is the perfect way to bring in organic tones/texture.
Quartz is known for being scratch, stain and heat-resistant.
tion for kitchens due to its broad, innovative and timeless design palettes, as well as its ability to withstand scratches, stains and heat. Dekton is an upcoming selection favorite for many bars or outdoor kitchens since it’s not only highly-resistant, but it is heated up to extremely high temperatures, allowing for functional use next to a grill that releases high heat. Granite is another very common selection as each individual slab comes with its own unique section of the stone. And, despite the fact that wood counters do require a bit of maintenance, they can last just as long as stone, leaving you with a beautiful, natural and unique top. 24
West Bloomfield Lifestyle | October 2020
CONTINUED >
Dekton functions well outdoors or next to something emitting heat.
Each individual slab of granite has its own unique look.
CityLifestyle.com/WestBloomfield
25
RENOVATE & REFINE (CONTINUED)
“When it comes to guiding a customer on countertop styles, it all depends on their needs and wants,” Nickerson said. “A cook, for example, requires function where someone who entertains and hosts may be looking more for aesthetics.” Authentic Kitchen & Design’s process is simple. The team knows that adding or changing countertops can feel like an overwhelming and exhausting process, so they help clients simplify the complicated. From vanities to a folding surface to your entire kitchen, they want to provide a simple, low-stress process to achieve beautiful, high-quality products and design, all while meeting clients’ visions and simultaneously keeping within budget.
DETAILS:
“We don’t want to just sell a countertop,” Nickerson explained. “Instead, we want a rela-
Authentic Kitchen & Design
tionship with the customer and help them as much or as little as we can. Everybody is treated
3365 W. Highland Rd Milford, MI 48380
the same way whether the job is big or small.” 26
West Bloomfield Lifestyle | October 2020
authentickitchendesign.com
CityLifestyle.com/WestBloomfield
27
FOOD & WINE
ZINGERMAN’S BAKEHOUSE CHALLAH AFTER HER IN-PERSON BAKING CLASSES AT ZINGERMAN’S
WEST BLOOMFIELD TEEN SHARES A RECIPE SHE LEARNED THROUGH ZINGERMAN’S BAKEHOUSE’S VIRTUAL BAKING CLASSES.
BAKEHOUSE WERE CANCELED DUE TO COVID-19, WEST BLOOMFIELD TEEN EMMA SALLE AND HER FAMILY DECIDED TO TRY OUT THIS ANN ARBOR RETAIL AND WHOLESALE BAKERY’S VIRTUAL CLASS OFFERINGS. “After one class, we decided to keep doing them since they are seriously so fun,” Salle said. “There are not many activities that my
ARTICLE DANIELLE ALEXANDER PHOTOGRAPHY NICOLE WAUGH
family and I have in common, but baking has always been a way we can spend time together.” So far, Salle and her family have taken online classes in pies, cakes, chocolate, fruit tarts, cinnamon rolls, puff pastries, cream puffs, sugar cookies and pasta; however, Salle said the challah one was “extra fun” because she had the opportunity to work with yeast. “I love that there’s so many science-based factors that come to play when working with yeast,” she explained. “If you miss any of the steps, it can affect the outcome, so making challah takes a lot of thinking and patience.” According
to
Zingerman’s
Bakehouse
Historian Lee Vedder, the challah we have come to know and love today is “a braided soft bread enriched with eggs, oil and honey that was first made by Ashkenazi Jews in 15th-century Central Europe.” Vedder said the braiding was an adaptation from a local Teutonic solstice bread and its strands that resemble arms intertwined came to symbolize love, truth, peace, creation, freedom, harmony, family connection, unity and justice. Even though it has a shorter shelf-life, Salle said she does advise using organic flour when making challah. (The Salles used the Zingerman’s brand, which is sold at Plum Market in West Bloomfield). Additionally, she said weighing the ingredients yields more accurate results versus using volume measurements. “It’s been really great to be part of the Zingerman’s community, especially on Facebook as everyone, from all over the world, shares their recipes and baking stories with one another,” Salle said. For more information about Zingerman’s Bakehouse classes, visit bakewithzing.com. 28
West Bloomfield Lifestyle | October 2020
If you miss any of the steps, it can affect the outcome, so making challah takes a lot of thinking and patience.”
ZINGERMAN’S BAKEHOUSE CHALLAH LOAF INGREDIENTS + ¾ cup/165 grams water (room temperature) + 5 XL egg yolks (room temperature) + 2 tbsp + 1 tsp/30 grams corn oil + 2.5 tbsp/55 grams honey + 1.5 tsp/5 grams instant yeast + 3 cup + 3 tbsp/455 grams all-purpose flour + ½ tsp/9 grams sea salt + ½ to ¾ cup rye flour + ¼ cup cornmeal EGG WASH + 1 XL egg + ½ tbsp water
METHOD For conventional ovens, preheat the oven and baking stone to 350°F one hour prior to baking. *Convection setting is not recommended for this. 1. In a large bowl, add the water, egg yolks, corn oil, honey, yeast and half of the flour. Mix with a wooden spoon until the mixture becomes a thick batter. 2. Add the remaining flour and sea salt and mix until the dough becomes a shaggy mass. Scrape the dough out of the mixing bowl onto the work surface. 3. Knead the dough for 6-8 minutes. Scrape down the work surface as necessary; the dough will become smooth and elastic during the kneading process 4. Put the dough into a lightly-oiled container and cover with plastic. Ferment the dough for one hour at room temperature. 5. After one hour of fermentation, turn the dough out of the container and divide into five or six pieces. (Salle did six). Preshape each piece of dough and let rest for five minutes covered with plastic. 6. After five minutes of rest, shape each piece into a 10-inch long cylinder with pointed ends. Toss the shaped pieces in medium rye flour. The rye flour won’t get absorbed into the dough, so you’ll be able to see the definition of the shape. 7. Shape the loaf into the braid. Place the braid onto the cornmeal-covered surface or a parchment-lined sheet tray and brush with egg wash. Cover with lightly sprayed plastic wrap. 8. Let the braid proof for 1½ hours, or until it is at least 1 ½ times its original size. 9. Brush the loaf with egg wash a second time and bake for 25 to 30 minutes or until the internal temperature is 190 degrees fahrenheit. Remove from the oven and cool.
CityLifestyle.com/WestBloomfield
29
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West Bloomfield Lifestyle | October 2020
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31
TREND SETTER ARTICLE DANIELLE ALEXANDER PHOTOGRAPHY JOE LEASE
Formal Place Setting 101 3
STACY AMEY, FOUNDER OF THE ETIQUETTE GURU, LLC, SHARES HOW TO PROPERLY CREATE A FORMAL DINING ROOM SETTING.
2
1
STACY AMEY, FOUNDER OF THE ETIQUETTE GURU, LLC, TEACHES ETIQUETTE 101 TO CHILDREN AGES SIX THROUGH 12, TEEN ETIQUETTE FOR 13 TO 19 YEAR OLDS AND PRIVATE COACHING, PRE-WEDDING DAY INSTRUCTION AND BUSINESS SEMINARS WITH AN EMPHASIS ON DINING ETIQUETTE TO ADULTS. In addition to writing the course books for Etiquette 101, Teen Etiquette and Dining Etiquette, Amey authored “Essential Etiquette: An Eclectic Success Guide for Business Professionals and Adults Alike.” Another newcomer to the list of classes is Etiquette – Family Style. Amey said this two-hour course is fun for the whole family and covers the “best of the best” in etiquette techniques for the younger members, focusing heavily on dining etiquette.
10
“Dining etiquette is, of course, the most publicly obvious of the
12 11
etiquette skills for people of all ages,” Amey said. “Whether you are six or 96, the rules of dining etiquette are the same. It’s important to note that the placement of the utensils will be guided by the menu and/or style of dining” Amey’s “fun, new” comic book magazine, Murray Mag, is geared towards children’s overall health and wellness and has an “Etiquette Granny” section, which touches on the many different facets of dining skills, manners and etiquette in each and every issue. For more information, visit theetiquetteguru.com.
Dos and Don’ts From left to right, the napkin, fork, plate, knife with blade facing toward the plate and the spoon should be about one inch
“The right spoon and knife are husband and wife” and “Spoon
from the table’s edge.
over fork, don’t be a dork!” are silly ways to remember which utensil goes where in a formal table setting.
Drinking glasses are ALWAYS over the knife. You are also allowed to set your own table to coincide with what The bread and butter plates are ALWAYS over the forks. 32
West Bloomfield Lifestyle | October 2020
you are serving. Stick with the basics and add on from there!
The Pieces
1
Bread and Butter Plate
7
Red Wine Glass
2
Bread and Butter Spreader
8
White Wine Glass
3
Personal Salt and Pepper Shakers
9
Sherry Glass
14
Dinner Knife
4
Dessert Spoon and Fork
10
Fish Fork
15
Salad Knife
5
Water Goblet
11
Salad Fork
16
Fish Knife
6
Champagne Flute
12
Dinner Fork
17
Soup Spoon with second Fish Knife
13
Charger with Napkin, Fish, and Salad Plate
6
8
5 4
9
7
13
14
15
16
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ABOUT THE ETIQUETTE GURU Eleven years ago, Stacy Amey was awarded status as a Certified Children’s and Teen Etiquette Trainer and, drawing on research and her background, developed the instructional programs for The Etiquette Guru, LLC. Amey received a BA in Communications/ Marketing from MSU and has been a practicing RN for 25 years. CityLifestyle.com/WestBloomfield
33
OCTOBER
LIFESTYLE CALENDAR
DUE TO MANY JUST-IN-TIME CANCELLATIONS OF PUBLIC GATHERINGS AFTER WE GO TO PRINT, PLEASE RECOGNIZE THAT THESE EVENTS MAY CHANGE; PLEASE CHECK THE ORGANIZATION’S WEBSITE FOR CURRENT DETAILS.
the changing seasons at Marshbank
Care Bag Curbside Giveaway. Participants
while enjoying a 20-minute tractor-drawn
can register for a free care bag which can
hayride with your selected group of 20
be picked up curbside between 11 a.m. and
people. After, pack your picnic blanket
1 p.m. Pre-registration required.
and find a cozy spot after to enjoy cider and a seasonal treat. This program and fee have been adapted to meet Covid guidelines. Visit wbparks.org to register.
19
25 PARK-TO-TREAT-TO-GO
Recreation Activities Center Parking Lot (4640 Walnut Lake Rd, West Bloomfield Township)
6
HARVEST CELEBRATION
Choose and register at wbparks.org for a time between 1 p.m. and 5 p.m. to trick or
Outside of Lodge at Marshbank Park
treat by having treats come to you! Show
(West Bloomfield Township)
FALL BIRD WALK
off your costume by standing outside of
Join in at 2 p.m. and celebrate the beau-
your car and wait for the parade, which will
West Bloomfield Woods Nature Preserve
tiful colors, smells and sounds of a crisp
consist of costume characters and local
(West Bloomfield Township)
harvest fall day. First, take a walk along
businesses/non-profits handing out candy
Beginner or avid birders alike will enjoy
the trail while admiring the scenery; then,
to all who attend, to start.
the naturalist-guided hike through the
warm up with hot cider, pumpkin-themed
West Bloomfield Wood Nature Preserve
treats and friendly conversation. Dress for
beginning at 7 a.m. You will look at the
the weather. For more information or to
birds that stay during the winter and some
register, visit wbparks.org.
VIRTUAL INNOVATIVE BUSINESS EVENT
of the ones migrating through. Bring a pair of binoculars if you have them. Visit wbparks.org to register.
28
22
Virtual Event
V.I.B.E.
(Virtual
Innovative
Business
Event) is a fabulous and fun online event
14
SENIOR HEALTH AND WELLNESS CARE BAG CURBSIDE GIVEAWAY
Recreation Activities Center (4640 Walnut
GROUP HAYRIDES
October 28 and 29, there will be speak-
Lake Rd in West Bloomfield Township)
ers, exhibition booths, breakout ses-
Mapleridge Shelter at Marshbank Park
WB Parks and Henry Ford West
sions, entertainment and more. For more
(West Bloomfield Township)
Bloomfield Hospital have partnered to
information about cost and times, visit
On October 14, 15 or 16, you can experience
host the Senior Health and Wellness
westbloomfieldchamber.com.
that will encompass five business-related pillars. Taking place on both
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