Mount Clemens, MI October 2023

Choosing the right Medicare coverage can be confusing with its alphabet soup of options. There is Original Medicare (Parts A and B), Medicare Supplement (Plans A-N), Prescription Drug Plan (Part D), Medicare Advantage Plan (Part C) and more.

How do you know what is the right choice for you?

Let’s have a no-cost to you, no-obligation conversation, and I’ll provide answers to your questions, and you’ll learn about:

 The A, B, C’s of Medicare

 How and when you can enroll

 What are supplements and how they help

 Extra Help with prescription drugs

 What is not covered by Medicare

 What are the options beyond Medicare

Call, message or email me to schedule an appointment and let me help you understand your options.

THE FLAVORS OF FALL

Welcome to our local FOOD + DRINK issue where we focus on all the amazing flavors of fall!

Fall seems like the shortest season of the year impossibly wedged between 80-degree days and the sudden shock of that “s_ _w” word. I try to savor every minute. A trip to the cider mill for fresh, hot donuts always tops the list. The cooler, crisp air is the perfect backdrop for toasty bonfires. I love to deck out the front porch with cornstalks, pumpkins, and lanterns.

Halloween was my favorite holiday as a kid. I spent weeks thoughtfully picking out my costume, so excited to see who or what I could transform into. On Halloween night, as we went from door-to-door rustling leaves as we walked, I had an eye fixed to the sky anticipating that—at any moment—I was going to see a real, live witch fly past the moon!

With the changing seasons comes a change in what we are craving, and with fall that often means comfort food. We have filled these pages with some of our favorite local dishes and beverages. We also included a few new recipes for you to try at home, whether you’re cooking for just your family or entertaining guests.

And don’t forget to check out our Event Calendar filled with fun and spooky experiences for the whole family.

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

Best regards,

KIMBERLY JANOWICZ, PUBLISHER

October 2023

PUBLISHER

Kimberly Janowicz

kimberly.janowicz@citylifestyle.com

EDITORIAL COORDINATOR

Amy Niezur | amy.niezur@citylifestyle.com

CONTRIBUTING WRITERS

Christopher Raab, Antonette Slobodian

CONTRIBUTING PHOTOGRAPHERS

Kelly Hughes, Janie Jones

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 Rachel Chrisman

LAYOUT DESIGNER Kathy Nguyen

city scene

Where neighbors can see and be seen.

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Tag your Instagram photos with @mountclemenscitylifestyle

1: Grand DOM Jan Hudock with her family at the Daughters of Macomb Parade and Event. 2: Brent and Patrice at the Friday Night Uptown Concert with their rescues Laverne and Shirley. 3: “Barbie” and owner of The Nest, Manuela Koziarz, enjoy Barbie fun at The Nest. 4: Kiwanis President Pothoff presented $1000 to Kathleen Kelchner and Patrick Linabury of the Santa Parade. 5: Judy Dobrzycki, Jodi Switalski, Claire Petzel, Hannah Johnson at Moustache Classic Foundation Poker Bar Crawl. 6: MyCare Health Center’s dental suite opening. CEO Karen Wood and local dignitaries cut the ribbon. 7: Chaos Studio Salon celebrated opening their new location at 93 S. Main Street, Mount Clemens.

TIFFANY SIMPSON

KEVIN SHEA

DENISE ALLEN

PATRICK LINABURY

THE NEST

KIMBERLY JANOWICZ

KIMBERLY JANOWICZ

Vintage Vibe, Vibrant Vision

Mount Clemens has always written a different kind of story.

It’s not the kind of story that sells a million copies, or that you nd on a waiting room coffee table. It’s a rare, limited print collectible you’d be lucky to nd in the back room of a vintage bookstore. Its early chapters seize your attention, and its spine is cracked from centuries of a life well lived. But its coming chapters remain blank, primed with potential and are being written as we speak.

The Mount Clemens story is for those who appreciate vintage charm. For those who don’t shy away from a hard day’s work. For those who yearn to be a part of something bigger than themselves.

MyCare Health Center Continues to Grow

MyCare Health Center continues its mission to improve the health and wellness of our community with the announcement of its newly expanded health center in downtown Mount Clemens. Featuring a brand new state-of-the-art dental suite, the Market Street location brings comprehensive and affordable dental care to area residents.

In 2022, MyCare served 5,417 patients across Macomb County and partners with Macomb County Community Mental Health to provide integrated health services. Find out more at mycarehealthcenter.org

Want to be featured?

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

Photography Kevin Shea

local experiences

Fall has a flavor of its own. If you’re looking for something new to try our community is brimming with incredible food and drinks to savor this season. It was so challenging to narrow it down to five! To see additional selections, visit our website for the full list, and we’ll be sure to bring you more options in the coming months. We want to hear from you - let us know your favorites on our Facebook and Instagram pages. Bon Appétit & Cheers!

BATH CITY BISTRO: Grab a cozy booth near the hearth and sip a Kissed Caramel-Chata made with caramel vodka and Rumchata. 75 Macomb Place, Mount Clemens, MI

O’HALLORAN’S PUBLIC HOUSE AND HALL: Enjoy a crock of French Onion Soup paired with grilled cheese layered with Swiss, cheddar, feta, fresh tomato, and crisp red onion. 112 Macomb Place, Mount Clemens, MI

NEW AGE NOODLES: My favorite is the Sticky Ribs—crispy fried pork ribs tossed in chili black bean BBQ sauce finished with cilantro and chili peanuts. 143 North Main St, Mount Clemens, MI

SQUARE ONE PIZZERIA: Their signature deep dish has a perfect, buttery crust. I recommend the Mama's Meatball Pizza for the ultimate comfort food. 395 North Groesbeck Highway, Mount Clemens, MI

BLACK CAT COFFEE: Sip a Pumpkin Praline Latte—their signature drink with double espresso, dairy milk, brown sugar cinnamon syrup, pumpkin, and cinnamon. 55 Macomb Place, Mount Clemens, MI

for more photos and the full list.

MEET THIS MONTH’S CURATOR

Kimberly Janowicz | @mountclemenscitylifestyle

Kimberly is the owner and publisher of Mount Clemens City Lifestyle. Her background is in brand identity design, marketing, and corporate event production throughout the United States and Canada. One of her favorite parts of event planning is picking out delicious menus that are certain to wow the event attendees in taste and presentation. Kimberly owns a 113-year-old historic home in downtown Mount Clemens and serves as a volunteer and board member with the Mount Clemens Kiwanis Club.

Scan

From Firefighter to Restaurateur

Greg Sisoy Celebrates All Things Firefighting at The Engine House

Authentic firehouse doors that look ready for a firetruck to pull through. Firefighter memorabilia adorns the walls. Fiery cauldrons hanging over the bar. This unique environment may not be an actual firehouse, but the spirit of firefighting lives in the building itself and the story behind The Engine House, a restaurant and bar located here in Mount Clemens.

“It started with my friend John Gusmano,” says Greg Sisoy, who along with John founded The Engine House in 2007.  “He was a retired firefighter with experience in the restaurant industry and was looking for a

partner to get back into the business. I was looking for something long-term after my career as a firefighter would eventually end, and it needed to be something that wasn’t physically demanding. By partnering with John to open The Engine House, it opened a connection to the community that I never expected.”

Greg’s career as a firefighter began in the late 1980s. “A friend of mine actually brought me in,” he recalls. “He told me back in 1988 that the Detroit Fire Department was hiring, and truthfully, I was in need of a career. I’ll be retiring this December after 35 years in

Tuscan Chicken Spiced Old Fashioned

Briana Greco, Greg Sisoy, and Melissa Sponkowski

the Department,” adds Greg. Reflecting on the decades he spent fighting fires, Greg says, “As for the experiences, it’s not a job like any other, it’s a way of life. You have to love what you do. After 35 years in the department, because I loved it, I feel like I haven’t worked a day in my life.”

In spite of the authentic touches, the building wasn’t actually ever a firehouse. “John and I purchased an out-of-business bar that we thoroughly had to renovate,” says Greg. “With both of us being firemen, the idea came up to remodel it in the image of a firehouse. We continued with the theme from the doors on the outside to the space inside, with pictures and other items decorating the walls.” An antique fire hydrant and fire alarm, photos of firefighters, model fire engines, and more add interest to the atmosphere.

By celebrating the legacies of their careers, Greg and John set out to build a place where locals and firefighters alike can feel right at home. “We take pride in that we’ve cultivated a warm, family-friendly atmosphere for everyone to come in and enjoy themselves,” says Greg. “The memorabilia and decorations give our patrons a unique dining experience that makes you feel welcome. We’ve had firemen from all over the Metro Detroit area that have heard about us and shared

their stories and brought their families to have a meal with us.”

As for the meals, adds Greg, “The menu is a classic American cuisine with an Italian influence. We offer a rotation of specials throughout the week, including a new Tuscan chicken dish. Our pizzas are very popular locally, and they speak for themselves. The Engine House Special, served with pepperoni, bacon, tomatoes, and topped with parmesan cheese, is both a house and fan favorite.” Rounding out the menu is an array of salads, sandwiches, burgers, and appetizers, including steak bites tossed in house-made Cajun spice and served with pita bread and Cajun ranch. At the bar, guests will find a generous selection of craft beers and wines, along with your favorite cocktail.

While fall brings cooler weather, The Engine House is ready with its newly renovated patio, says Greg. “Our customers can now enjoy a heated outdoor space to enjoy their dinner, watch the game, or have a few drinks with some friends.” Sports fans will delight to the large projection screen and numerous televisions that promise to deliver the big game.

Whether you want to stop in for lunch, an appetizer sampler and a beer for the game, or dinner with the family, The Engine House is waiting for you, with a side of firehouse excitement.

“We’ve had firemen from all over the Metro Detroit area that have heard about us and shared their stories and brought their families to have a meal with us.”

Fallen firefighters memorial

» Kitchens

» Bathrooms

» Closets

» Offices

» Laundry Rooms

» Interior Design Services

INFINITE TASTE

SARAH NIKESCH CRAFTS

CREATIVE APPETIZERS AND MORE

ARTICLE BY AMY NIEZUR PHOTOGRAPHY BY KELLY HUGHES

“I am my own toughest critic and that’s what keeps me working hard and honest,” says Sarah Nikesch, owner and chef of Infinite Taste Catering. The opportunity to be her own boss, use her own recipes, and make her own rules inspired Sarah to start Infinite Taste, a catering company that treats its clients to a vast array of platters and appetizers from charcuterie boards and smoked fish platters to duck breast canapés and gazpacho shooters.

After graduating from the culinary program at Macomb Community College, Sarah honed her skills at the Vintage Bistro in Grosse Pointe Farms. There, she learned more about Continental Cuisine, “which is essentially Mediterranean and French cuisine,” she notes, along with the cuisines of Spain, Italy, and other European countries. Sarah also trained in à la carte restaurants, banquet kitchens, and country clubs, developing the skills she uses in her own business today.

The transition to caterer came from a desire to get to know her clients on a more personal level. “With catering,” says Sarah, you learn a person’s likes and dislikes, and perhaps what inspires them. This knowledge, she notes, allows her to convey this through the food she prepares. “It was time to try something new and utilize my training and degree to the utmost perfection,” she says, and Infinite Taste was the result.

Sarah’s specialty is Garde Manger, which translates to “cold food”—elaborate salads, terrines, galantines, and cold hors d’oeuvres. Perfect for parties, Sarah’s dishes use creative flavor profiles and fresh ingredients, such as beef tenderloin roulade with wild mushroom mousse and fine herbs and roasted sweet potato canapés with candied pecans and berry relish.

SARAH NIKESCH

OWNER AND CHEF OF INFINITE TASTE CATERING

With the holidays around the corner, says Sarah, “I work closely with my clients in menu planning to ensure that their holiday entertaining is a stress-free as possible. The holidays are about celebrating with families and friends, and traditionally the foods served invoke memories of holidays in the past. If you’re interested in having your event catered, book early—the holiday season is the busiest and approaching soon.”

Find out more about Infinite Taste Catering at infinitetastellc.com

From Our Kitchen to Yours

This month, we have something special—a collection of recipes from local businesses to tempt your taste buds this season. Love cold brew? Che Cosa Coffee has a great recipe for cold brew coffee combined with homemade Kahlua. Need a delicious dessert but short on time? Clementine’s Pastries has a foolproof recipe for a no-bake éclair cake that your guests will love. Finally, With a Twist Bartending shares a cocktail recipe perfect for fall.

ARTICLE BY AMY NIEZUR

Che Cosa Homemade Kahlua with Cold Brew

Homemade Kahlua enhances the taste of cold brew coffee—perfect for gifts or enjoying at home.

ingredients:

• 2 quarts of water

• ½ pound Che Cosa Cold Brew Coffee (coarsely ground)

• 4 cups brown sugar

• 4 cups water

• 750 ml grain alcohol (Everclear) or alcohol of choosing (rum or vodka)

• 5 vanilla beans, cut

directions:

1. Make cold brew: Mix coarsely ground Che Cosa Coffee with 2 quarts of water in a large container. Mix and let coffee grounds settle to the bottom of the container. Cover and let sit for 24 hours in refrigerator to brew. Strain coffee grounds with a coffee filter.

2. While coffee is “brewing”, make the simple syrup. In a saucepan, mix brown sugar and water and simmer on medium heat until sugar is dissolved. Let syrup sit and cool to room temperature.

3. In a large jar, mix cold brew, simple syrup, grain alcohol, and the vanilla beans. Cover jar with a lid and let sit in a cool dark place for 4 weeks.

4. When you uncover your mixture, strain it, remove the beans, and place into air-tight bottles (glass is always better than plastic). These make perfect gifts for the holiday season.

Discover fresh roasted, small batch, artisan coffee without the luxury price at checosacoffee.com

From John Forlini of Che Cosa Coffee

Grandma Clem’s Éclair Cake

From Melissa Lavender of Clementine’s Pastries

ingredients:

• 1 box of graham crackers, 14.4 oz

• 1 can of chocolate frosting, 16 oz

• 16 oz heavy whipping cream

• 2 boxes vanilla instant pudding, 3.4 oz each

• 16 oz Cool Whip

• 1 tablespoon vanilla extract

directions:

1. With an electric mixer, combine heavy whipping cream and vanilla instant pudding mix. Mix until thick. Fold in Cool Whip and vanilla.

2. In a 13x9 pan, layer bottom completely with graham crackers. Add in half of the pudding mixture, spreading smoothly. Place another layer of graham crackers down over the mix. Spread the remaining pudding mixture on top.

3. Microwave can of frosting for 45 seconds. Pour frosting over top. Chill overnight before cutting.

Quick, easy, and delicious! A perfect dessert for fall entertaining. Find

Fireball Whiskey Cocktail

From Regina Watson of With a Twist Bartending

Apple cider gives this cocktail the taste of fall, and cinnamon whiskey gives it warmth against the autumn chill.

ingredients:

• 3 oz 7 Up or club soda

• 1 cup apple cider

• 1 oz Fireball cinnamon whiskey

directions:

1. Mix all ingredients and pour in a glass over ice. Garnish with a cinnamon stick and a slice of apple.

When you’re busy planning a party, let us handle the bar! twistbartendingservice.com/mi

photo by Janie Jones

Anatomy of Death Museum

Putting the Fun in Funeral

ARTICLE BY CHRISTOPHER RAAB

Okay. So this is probably the only place on the planet where you could take a job as a night watchman, have something go bump at 3 a.m., and wind up as an exhibit a week or so later. But far from whistling by a graveyard, the Anatomy of Death Museum is all about taking you under— make that taking you inside—a world of actual skulls, bones, and all things funerary.

The Dance Macabre of it is that, at 292 Cass Avenue, the museum’s dead live—among the Mount Clemens generations who do not, in this nearly 200-year-old city of ours—right down the road from the sprawling graveyard and the attendant headstone-maker shop at the far end of town.

The museum’s owner, curator, and host to all the afterlife artifacts and curiosities to be unearthed here is Todd Larosa, who is alive, lively, and loving it. Todd comes to his work from a funeral home background with a keen interest in the morbidity accommodations and accouterments surrounding death.

Talking to him, he is a lighthearted regular guy who chats it up with everyone who comes to visit, collects for the poor and down on their luck, and has a philosophic take on the dead that he finds particularly relevant for today’s world.

Death, he says, is the great leveler. “It doesn’t matter what political party you believe shares your values, whether your skin color is black or white, what religion you belong to, what your sex is, or how much money you have or don’t have. This [pointing to his surroundings] is how you are going to wind up. We will all look like this

one day. We are all the same in the end. Use that to better understand and help each other.”

So, while Todd is saying we all have a date with destiny, the choices he has made for the museum clearly show that some dates are flat out better than others. Once past the body bag curtains that visitors enter through, be ready for anything and everything you might find on the other side of the River Styx. Brace yourself for life-rejecting emblems such as ceremonial death masks, embalming implements, Civil War amputation kits, and bones that never did fit right.  How about the intact adult skeleton of a man who shuffled off the old mortal coil somewhere in the 1880s? Or an embalmer’s cosmetic case from the 1940s with make-up, brushes, combs, lipsticks, and toners?

What about a Naga headhunter’s trophy skull? Todd has one for you to look at and read about. Not as brave as you’d like to be? Perhaps you will take heart at the human backbone shown. Looking for a pick-me-up? There is a whole shelf of embalming fluids to examine. Finally, as you pass back into the lobby, there is a well-worn embalming table for you to kick back and relax on after your harrowing journey, and maybe use for a photo op.

Todd says day-of-rest Sundays are his busiest days. He sells death-related jewelry pieces and other unworldly souvenirs from the lobby counter and, for a modest amount extra over the price of admission, will conduct personalized tours. When you come, think of Todd as a conduit to all things dead, a voice but certainly not the only one—here the dead speak for themselves.

“BUT FAR FROM WHISTLING BY A GRAVEYARD, THE ANATOMY OF DEATH MUSEUM IS ALL ABOUT TAKING YOU UNDER—MAKE THAT TAKING YOU INSIDE—A WORLD OF ACTUAL SKULLS, BONES, AND ALL THINGS FUNERARY.”

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

our sisterhood of daymakers.

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.

This group of ladies has one major thing in common: we adore making people’s day! From custom facials to a whole new look, we’ve got you covered! Stop in to see our brand new space!

Cheers to the new chaos experience!

events

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

Crocker House Museum’s Annual Cemetery Walk Fundraiser

CLINTON GROVE CEMETERY, 21189 CASS AVE CLINTON TWP, MI | 12:00 PM

Enjoy an educational cemetery walk honoring the 22nd Michigan Infantry of the Civil War and the 160th anniversary of the Battle of Chickamauga from 12:00-4:00 PM. Refreshments and raffle baskets add to the fun. Timed tickets available ($18 for Macomb County Historical Society members, $20 for nonmembers) from the Crocker House Museum, 586-465-2488. Must be purchased in advance.

Kiwanis Club of Clinton Valley “A Tuscan Evening” Benefit

ZUCCARO’S BANQUET CENTER, 46601 GRATIOT AVE CHESTERFIELD, MI | 6:00 PM

The Kiwanis Club of Clinton Valley will host their sixteenth annual “A Tuscan Evening” benefit for the Macomb Intermediate School District’s Homeless Education Project (MISD) and the Macomb Charitable Foundation (MCF) to buy clothes, food, school supplies, transportation, and provide a summer camp for homeless children. Please contact Anna Gloria at 586-360-8043 or Lillian Thompson at 703-282-2596 to purchase tickets.

Monster Parade

FOUNTAIN STAGE, CHERRY ST IN DOWNTOWN MOUNT CLEMENS | 6:00 PM

Calling all monsters! Dress as your favorite monster and march through the streets. Enjoy a ghoulishly fun costume contest with over 60 prizes for adults and children. Gift certificates from local businesses will also be awarded. Event is free. Registration is at 6:00 PM, parade begins at 7:00 PM. Follow the Weirdsville Records Facebook page for details at facebook.com/weirdsvillerecords

Comedy and Cocktails

MACOMB CENTER FOR THE PERFORMING ARTS, 44575 GARFIELD RD CLINTON TWP, MI |

5:30 PM

Comedy and Cocktails benefits arts and culture programs at Macomb Community College’s Macomb Center for the Performing Arts and Albert L. Lorenzo Cultural Center. VIP Gala Package includes cocktails, dinner, raffle, and more for a night of laughter with Kevin Nealon, best known for his nine-year stint as a cast member of NBC’s Saturday Night Live. Tickets available at secure.acceptiva.com/?cst=NhYxXK

16th Annual Downtown Halloween Spooktacular Trick or Treat

FOUNTAIN STAGE, CHERRY STREET | 12:00 PM

Mount Clemens Downtown Development Authority hosts Halloween at the Fountain Stage from 12:00-3:00 PM. Enjoy free activities for kids. Trick or treat with local businesses, walk the Haunted Hallway, see the Roscoe the Clown show, and participate in the Mount Clemens Kiwanis Club Cake Walk. The Mount Clemens Lions Club will provide free vision screening. Costumes encouraged for all ages.

Regina High School Open House

REGINA HIGH SCHOOL, 13900 MASONIC BLVD WARREN, MI | 1:00 PM

Come visit Southeast Michigan’s premier all-girls College Preparatory High School at our Fall Open House on October 29! We’re ready to help you experience everything that makes us proud to be Saddlelites: our academics, STEM initiative, counseling support, chapel, clubs, sports, arts programs, and MORE. For more information, visit reginahs.com/admissions

Want to be featured?

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