FOOD + BEVERAGE: Fall Flavors, Cozy Vibes, and Community Cheers
Hello, my friends!
October is here—and if you know me, you know it’s my favorite month. The colors of the fall leaves, the crisp air, the thrill of Halloween, and of course…everything pumpkin! It’s also the time of year when a good cup of coffee (or three!) feels essential. Gilmore Girls fans will understand when I say, “Coffee, coffee, coffee!”
That’s why I’m especially excited to kick off this issue with a feature on Mount Clemens resident John Forlini’s coffee shop, Che Cosa. Their fresh roast coffee is worth hurrying over for—you’ll want to get there early before the day’s new roast is gone!
For those who prefer to wind down with something a little stronger, we also shine a spotlight on our friends at Cellar 59. They’re building a true community hub with their cozy Wine Book Club, Wine 101 classes, and welcoming Cheers-like atmosphere. It’s the perfect place to gather with friends as the days get shorter.
Speaking of staples, no Food & Beverage issue would be complete without celebrating our partner Mexican Village, a Metro Detroit icon. With three generations of family and employees, their passion for delicious food has stood the test of time. Personally, it’s one of my favorite spots to take my mom for a margarita and a meal that feels like home.
And finally, for my fellow Halloween enthusiasts—we couldn’t resist a little seasonal DIY fun. Don’t miss my guide to making air-dry clay Clemmy and Clementine découpage ghosts. They’re frightfully adorable and the perfect craft to set the mood for spooky season!
This month’s issue is all about savoring—savoring flavors, savoring community, and savoring the cozy moments that make fall so magical. So grab your coffee (or wine…or margarita!), turn the page, and enjoy.
Cheers to October,
KIMBERLY JANOWICZ,
PUBLISHER
October 2025
PUBLISHER
Kimberly Janowicz | kimberly.janowicz@citylifestyle.com
EDITOR
Marshall Zweig | marshall.zweig@citylifestyle.com
CONTRIBUTING WRITERS
Marshall Zweig, Kimberly Janowicz
CONTRIBUTING PHOTOGRAPHERS
Simran Bajwa, Kevin Roberts, Kimberly Janowicz
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Rachel Kolich
LAYOUT DESIGNER Kathy Nguyen
QUALITY CONTROL SPECIALIST Anna Minnick
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inside the issue
How John Forlini turned Che Cosa Roasting Company into
Photographed on location at Che Cosa Coffee by Simran Bajwa of SimBa
Photography: Simran Bajwa
LEARN THE SECRET TO UNSHAKABLE CONFIDENCE AND DISCIPLINE FOR YOUR CHILD
My son has been a student at Romanelli’s for over five years. I cannot express how great this dojo is. My son’s first experience with karate was through a school organization, and that teacher clearly did not know how to deal with young children. The instructors at Romanelli’s are unbelievably GREAT with children of all ages. They naturally modify their teaching styles and expectations based on each child’s individual age, level, and individual needs. The growth my son has shown in both self-esteem and physical abilities is un unbelievable. I would HIGHLY recommend this dojo for children, teens, and adults.
Leslee Siefert, Mother of Zachary Siefert - Junior Black Belt Graduate
city scene
WHERE NEIGHBORS CAN SEE AND BE SEEN
4:
7:
5:
1: Peter Lucido, HOF Chair; Kelley Lovati, Macomb Foundation President; Susan Blanchard, Inductee; Emcee Charlie Langton. 2: Macomb Foundation celebrated the Hall of Fame inductees for their lasting impact on Macomb County. 3: 2025 Hall of Fame Inductee: Susan Blanchard, president, Anton, Sowerby & Associates
2025 Hall of Fame Inductee: The Moceri Family
2025 Hall of Fame Inductee: Matthew Casey 6: 2025 Hall of Fame Inductee: Kirk, Huth, Lange and Badalamenti, PLC
2025 Hall of Fame Inductee: Honorable Joseph & Theresa Toia. Photography by Anne Nicolazzo
business monthly
Trusted REALTOR® Kristie Lohmann Recognized Among Top RE/MAX Performers
Kristie Lohmann, REALTOR® with RE/MAX First, was recently recognized as a top performer, ranking #11 of 180 agents amongst seven offices for the quarter. Serving clients throughout Macomb, Oakland, and Wayne Counties, Kristie is known for her professionalism, dedication, and proven results. Her clients consistently highlight her guidance and care in their Zillow reviews. Whether buying or selling, you can count on Kristie’s expertise. Contact her at klohmann@remax.net or 248-568-3602.
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Familiar Faces, New Location: Nail Studio + 90’s Nails
Two trusted names in nail care—Nail Studio and 90’s Nails—combined under one roof for your convenience. Formerly located in Lakeside Mall, the teams you know and love are now together as Nail Studio on Hall Road, next to Sam's Club. Enjoy all your favorite services, from Acrylics, Gel, Manicures, and Pedicures to Nail Art, Waxing, Lashes, and Facials. Same friendly faces and great care—now in one beautiful salon. Walk-ins welcome or call (586) 991-7740.
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ASK Psychological Services Welcomes New Counselor, Stacie Moser, LLPC
ASK Psychological Services is pleased to welcome Stacie Moser, LLPC, to our team. With 16 years of experience guiding students at Wayne State University, Stacie brings a wealth of compassion and expertise to her counseling practice. She holds a Master of Arts in Counseling with a concentration in clinical mental health and is now accepting new clients for individual and couples therapy. Learn more or schedule a consultation with Stacie at askpsychologicalservices.com
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Photography by ASK Psychological Services
Photography by Gina Dinverno
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#1 CHARTER SCHOOL IN MACOMB COUNTY #1 CHARTER SCHOOL IN MACOMB COUNTY
ARTICLE BY MARSHALL ZWEIG | PHOTOGRAPHY BY
HOW JOHN FORLINI TURNED CHE COSA ROASTING COMPANY INTO A COMMUNITY OBSESSION
GONE BY NOON
SIMRAN BAJWA
When John Forlini posts about a fresh roast on Facebook, customers set their alarms. By the time Che Cosa Coffee opens the next morning, the line is already forming. Jamaican Blue Mountain. Hawaiian Kona. Whatever the special flavor, it rarely survives past noon.
had no real plan beyond ‘do coffee,’ I named it Che Cosa.”
The irony? John didn’t even drink coffee at first. “I was a Pepsi and Mountain Dew guy,” he laughs. That changed when he started teaching. “Standing in front of a class, there’s nothing better
“SATURDAYS ESPECIALLY, IT’S FAMILY.
EVERYBODY KNOWS EVERYBODY…IT’S LIKE HOME.”
Before Che Cosa, John was the youngest marketing manager at Little Caesars, back before HOT-N-READY saved the chain. He embraced the new pizza’s potential instantly, even donning a toga and waving a $5 pizza sign in an Alabama parking lot. That instinct to spot a trend and make it fun eventually led John to leave corporate life and open his own coffeehouse in Mount Clemens in 1997, long before Starbucks reached Michigan.
Even the name has a story. “Che Cosa is Italian for ‘what is it?’” John says. “When I was under construction, people kept stopping to ask what it was going to be. Everybody thought I was just the kid doing the labor—one person even tried to hire me to paint their business. Since I
than having something warm in your hand. Eventually, it became coffee. Now I drink one cup a morning, and I roast for everyone else.”
Today, Forlini balances life as an assistant principal with running Che Cosa. (And yes, he supplies coffee for the teachers’ lounge.) Both roles, he says, come down to the same thing: nurturing people and keeping the community engaged.
John roasts in small batches, so fresh that customers tease him about not printing roast dates. “Everything’s gone within a week,” he shrugs. He calls roasting both an art and a science. “The computer on my roaster never got connected. I listen for the first crack, I smell, I pull beans to check color. After all these years, you just know.”
Che Cosa’s best-seller is the house Cosa blend, “strong but not bitter,” John notes. Then he adds with a smile, “The only thing bitter around here is me sometimes.” For the adventurous, there are flavored coffees from Blueberry Crumble to Bailey’s Irish Cream, all sugar-free and gluten-free. “The flavor’s in the smell,” he explains. “Add just a touch of sweetness, and it blooms.”
Limited roasts regularly sell out within hours. “I don’t jack up the prices,” he says. “I want coffee to stay affordable.” It’s a philosophy that’s earned him loyalty—not to mention lines that snake out the door.
That loyalty also led to a partnership with Randazzo Fresh Market. “Sonny Randazzo told me people would come to his house, taste our coffee, and steal the bag off his counter. Now we’re in all three Randazzo stores, and I’m exclusive to them. Loyalty matters.”
Though Che Cosa started as a roasting hub with little seating, customers wanted more. Now the shop is adding chairs, tables, and early hours. “Saturdays especially, it’s family,” Forlini says. “Everybody knows everybody. We tease each other. It’s like home.”
It’s like home for John in a very real way. His wife Deanna just joined the business after retiring from Ford. And their eighth-grader Delilah bakes chocolate chip cookies from scratch to serve up at the coffeehouse on Saturdays.
“YOU CAN’T BE ANGRY IF YOU’RE DRINKING COFFEE.”
That homeyness has been a hallmark of Che Cosa since the beginning. “I used to watch people on their first date and think, ‘Yep, that’s a first date,’” John remembers. “Years later, they come in on their wedding day to take photos in the place they met. Now some of them come back with their kids.”
And then there are the characters. Like the woman who wondered why her coffee tasted like water—after she tried to brew whole beans (“pellets,” she called them). Or Forlini himself, who admits he always smells like the coffees he roasts; today, it’s pancakes and vanilla. “It’s in my pores,” he laughs. “Even when I shower, people can smell it on me.”
For all the fun, one principle guides him. “Be nice,” Forlini says simply. “You can’t be angry if you’re drinking coffee.”
Maybe that’s why the lines form after every Facebook post. It’s not just for the flavor of the week. It’s also for the man who insists that coffee, like life, should never be bitter…just full of flavor.
You can order Che Cosa Roasting Co. coffee online (checosacoffee.com), or drop in their store, at 24394 Crocker Blvd. in Clinton Township.
VINTAGE Connections
The long, live-edge wood table in the middle of Cellar 59 is what owner Tami Kedziorek calls the “community table.” To her, it’s not just furniture. It’s an echo of Sunday dinners at her grandmother’s house in St. Clair Shores, where the family squeezed in shoulder to shoulder, sharing food, cleaning up, talking into the night. Those weekly gatherings weren’t fancy, but they were constant. And they shaped the kind of place she wanted to create.
“When I opened this, I wanted it to feel like an extension of me,” Tami says. “Without those relationships, it’s just another bar.”
She and her sister launched Cellar 59 in August 2013; at the time, it was Macomb County’s first true wine bar. There were wineries, yes, but nowhere to sit down with a curated glass and a small plate. From the start, Tami wanted the experience to be both elevated and approachable: she serves over eighty wines by the glass (a rarity in an industry where ten is typical) and a pareddown menu, simple enough that if the cook’s out, even the servers can handle it.
“I don’t want pretentious,” she says. “I want anyone to feel like they don’t have to know anything about wine before they walk in the door.”
Over time, Tami’s vision for Cellar 59 grew beyond what’s poured. Each offering is its own doorway into community, reflecting Tami's curiosity as well as her guests’ appetites for connection.
Wine 101 is just what it sounds like: a classroom disguised as a wine bar. Ten or twelve people gather at the bar with notebooks, tasting wines from Bordeaux one month and Italy the next, or comparing cabs from around the globe. Tami shows them how to smell, swirl, and of course, taste: “Do you really know how to
CONTINUED >
At Cellar 59, familiar faces enjoy adventurous glasses, and every pour is personal
ARTICLE BY MARSHALL ZWEIG
actually taste wine?” she asks. “It blows people’s minds when they try it my way. It’s about layers, complexity, and noticing what you like—not what anyone tells you to like.”
Passport Events let forty to fifty guests travel from station to station, tasting wines from a featured region and collecting stamps in a playful “passport” along the way. The next one: Mexican wines, in October. “Who even knew Mexico made wine?” Tami says with a grin. “They’re delicious.”
The Book Club is Cellar 59’s newest addition. October’s selection, Killer Chardonnay, is a cozy mystery set in wine country, where a tasting room owner’s grand opening turns deadly—fitting for a club that’s really an excuse to linger over a glass and a cheese plate. Tami picks books that are available on audiobooks too, so non-readers can get in on the fun. She admits she’s an Audible listener herself. “I tell people, ‘I don’t read either…I’ll be asleep in five minutes.’
The Travel Club came from another refrain she kept hearing: I want to go where you go. Next July, she’ll celebrate her 60th birthday with a river cruise through Bordeaux. Trips range from Napa to New York’s Finger Lakes, from Virginia wine country to Dublin for whiskey and beer lovers. “It’s about sharing experiences,” she says, “whether that’s France or a cider tasting at Blake’s [an orchard and cider mill in nearby Armada].”
Wine Machines are Cellar 59’s self-serve secret weapon: sleek dispensers that let guests pour their own tastes, in 1.5, 3, and 6 oz. glasses, choosing from an astonishing array of more than 40 curated bottles. Armed with a wine card, you build your own flight—no sommelier required. “Some people are intimidated by wine,” Tami adds. “But I always say: if you like it, it’s a good wine. That’s the only rule. We’ve got a wine called Educated Guess, and that’s basically how we pick wines,” Tami jokes. “It’s perfect for a bachelorette party or a girls’ night. You just go with what calls to you.”
Wine Lockers “give customers a home” at Cellar 59, Tami explains. Each locker (all rented “since the day we started offering them”) holds up to a dozen bottles each, and comes with exclusive tastings of higher-end wines not on the regular menu. Locker holders sometimes surprise each other with birthday treats or small gifts left inside. “It’s those little things,” Tami says, “that show how much people here care about each other.”
Perhaps Tami’s most extraordinary innovation came post-pandemic. In-person gatherings had given way to digital connection, but Tami refused to lose that personal touch. So she and her tech-savvy husband brought the vineyard to the people. “We took everyone through a Napa vineyard live on Zoom,” Tami recalls. “The winemaker was answering questions with their feet in the dirt—it blew my mind.”
Cellar 59 runs like a family, so much so that Tami knows she can leave for three weeks in Greece without worrying about the place; her people have her back. “They had to earn that trust,” she says simply. “And they have. I’m picky about who I hire,” she says. “Because you can’t train genuine warmth. You either love people or you don’t.”
Ask Tami for her favorite Cellar 59 story, and she’ll tell you about couples who met as strangers and became friends. Neighbors who didn’t know they lived blocks apart until they sat next to each other here. Or the day-drinking event with a renowned winemaker that drew fifty people for four hours in the middle of a weekday. “Everybody calls us Cheers, but we’re bigger than that,” she says. “Every day, people connect over something. It’s that kind of place. You can walk in by yourself and be sitting with three people within ten minutes.”
Cellar 59 (cellar59.wine) is at the Partridge Creek Mall in Clinton Township.
ONE VILLAGE, Two Stories
FAMILY, FAITH, AND FLAVOR: MEXICAN VILLAGE’S LEGACY
ARTICLE BY MARSHALL ZWEIG | PHOTOGRAPHY BY KEVIN ROBERTS
In 1957, Detroit didn’t know tacos. It didn’t know enchiladas. And it certainly didn’t know the flavor of cumin and garlic drifting from a small Mexican storefront on Bagley Street.
But one ambitious young woman was about to change that.
“I was very anxious to start my own restaurant, my own ideas, and to see it prosper,” recalls Concha Azofeifa, the founder of Detroit’s oldest Mexican restaurant, Mexican Village. Her parents had migrated from Monterrey, Mexico, opening La Michoacana, Detroit’s first tortilla factory. Concha took that foundation of hard work and family recipes and poured it into her dream: a 70-seat restaurant that would one day grow to span nearly an entire block and serve hundreds each night.
The beginning was humble. Tortillas and tamales were made by hand. Customers came curious, and walked away hooked. “At that time, Mexican food wasn’t popular,” Concha explains. “A lot of people didn’t even know what it was. No one had ever heard of a fajita. But they got to sample it, and they enjoyed it.”
As the years went on, Mexican Village became part of Detroit’s fabric. Police officers dropped in for coffee. Mayor Coleman Young dined there. Tigers and Pistons players came through. Couples returned decades later to sit at the same table where they once got engaged. “The reason we’ve been successful is because we’ve remained consistent with our product and authentic with our flavors,” Concha says.
Today, metro Detroit has dozens of Mexican restaurants, but the Azofeifa family still hears from longtime patrons who say their very first taco, even their very first taste of salsa, was at Mexican Village.
Ask Concha to name one dish that defines Mexican Village, and she smiles: the Village Combination Plate. Corn and flour tacos, an enchilada, a tostada, and flautas—the sampler that taught Detroit to love Mexican food. And the aromas? They still stop people in their tracks. “When they’re cooking the beef, you can smell the cumin, the onion, the garlic— even from the parking lot,” she says.
At nearly 91, Concha looks back with gratitude. “I will never forget my small beginnings, and how God blessed us with very good employees" (she makes a point to mention Severo, who’s been with Mexican Village for more than fifty years) “and great customers that keep coming after so many years.”
told her she’d be running the Shelby restaurant. “I said, ‘What? I have no clue what I’m doing,’ Nancy recalls. “But my mom said, ‘You can do it.’”
Nancy knew the basics from working at the restaurant as a teenager; the rest she learned through trial and error, with guidance from longtime managers and a trusted CPA. “I did feel obligated, because I knew how important the business was to my mom,” she admits. “But over the years, I began to love it: the employees, the customers, the families.”
“At the time, Mexican food wasn’t popular… a lot of people didn’t even know what it was.”
Today, Nancy runs the Shelby Township restaurant with her nephew, son, and other family members, alongside a loyal staff—some with thirty years of service. “Whoever comes in the door, whether a dishwasher or a cook, becomes part of our family,” Nancy says. “We’ve gone to weddings, funerals, so many other events…we’ve really become a family at this location.”
What fills her with the most pride? The answer is simple. “To see a full restaurant. And the people going out happy.”
By 1980, Concha was dreaming bigger. A second Mexican Village opened in Utica (today Shelby Township), and with it came a new chapter of family leadership.
That’s when her daughter Nancy began her reluctant leap into management. She was studying sociology and psychology when her mother
And just like the food, the traditions have endured. “Customers tell me, ‘I used to come here as a little kid with my parents, and now I bring my children,’ she recounts. “To me, that’s what it’s all about: we’re serving generations of families.”
The Shelby menu reflects that mix of heritage and adaptation. Nancy hears customers rave about their handmade margaritas (“They’re made with love—that’s why they’re so good,” she says). Also unique to the Shelby location: carne asada
tacos with sautéed jalapeños and guacamole, seafood enchiladas, the burrazo—tender chunks of beef and refried beans in rich brown gravy, topped with melted cheese—and monthly specials, like sopas, or steak and chorizo tacos. “Detroit is very traditional. Here, we’ve adapted,” Nancy explains. “We listen to our customers. That’s how we’ve endured for 45 years: we make changes where we need to, but we stay true to who we are.”
At home, Nancy insists on family dinners with no devices, just conversation. It’s the spirit she wishes she saw more often in the restaurant. “It’s almost like a lost art, families sitting down without phones,” she laments. “We still do family dinners, no devices, just talking and sharing ideas. That’s what I miss most in the restaurant: seeing people connect.”
For Nancy, the heart of the work is clear. “My mom’s goal was to have this second location so it would be a blessing not just to us, but to our children,” she reflects. Now, she hopes her son Christian and nephew
“We listen to our customers, but we stay true to who we are…that’s how we’ve endured for 45 years.”
Miguel will carry the name into the future, and that the next generation will inherit not just recipes, but a philosophy of food as family. “If they carry that forward,” she says, “the Village will always endure.”
And when I ask Nancy what she’s most proud of, she doesn’t hesitate. “For me, it stopped being about just running a business,” she says. “It became about being part of people’s lives: our employees, our customers, our families.”
Macomb County’s Mexican Village (mexicanvillageutica.com) is at 47350 Van Dyke in Shelby Township
DIY Découpage
CRAFT CLEMMY & CLEMENTINE, MOUNT CLEMENS’ OWN GHOSTS, WITH AIR-DRY CLAY AND FALL FLAIR
ARTICLE AND PHOTOGRAPHY BY KIMBERLY JANOWICZ
G h o s t s
ONE TWO
Shape Your Ghosts | Start with air-dry clay and a simple form—a small ball on top of a short glass wrapped in plastic for easy removal. Roll clay into a ball, then flatten into a 6-inch circle using a rolling pin. Drape clay over the form, shaping folds to resemble ghostly fabric. Use a sculpting tool or the end of a straw to press in eyes. Let dry completely, 24–72 hours.
Sand & Paint | When dry, gently remove from the form and sand any rough edges lightly. Paint the ghost white with acrylic paint. Add black eyes if you’d like them to stand out more clearly.
THREE
Découpage & Dazzle | Choose festive napkins with fall motifs—leaves, spider webs, stars, or pumpkins. Separate the layers, keeping only the top printed ply. Cut out designs and use découpage medium to adhere them to the ghost. Brush on a final coat to seal. For extra flair, Clementine’s leaves were given sparkle by adding glitter on top of the découpage medium. Place battery-operated tea lights underneath your ghosts for a spooky nighttime glow.
G H
P O M O D O R O
ARTICLE AND PHOTOGRAPHY BY AMY BAILEY
Enjoy this simple, flavorful food for the soul. ‘Po modoro’ means tomato in Italian, and that’s what this dish is - a fresh tomato sauce with basil, garlic, onion, and olive oil.
INGREDIENTS
• 1 Tbsp salt
• 3 Tbsp. extra-virgin olive oil
• 1/4 cup onion, finely diced
• 4 garlic cloves, finely diced or minced
• 1 lb fresh tomatoes, halved or chopped (I use garden cherry tomatoes if in season or Roma tomatoes are a good choice)
• Pinch of crushed red pepper flakes
• 3 basil sprigs, divided
• 1 lb. spaghetti
• 1 cup Parmesan, finely grated, divided
• 1 Tbsp butter
DIRECTIONS
1. Heat medium-size Dutch Oven or large skillet over medium heat then add extra virgin olive oil and a pinch of salt. Once hot, add chopped onion then saute until tender, 2-3 minutes. Add fresh garlic and saute until golden but not brown, another 30 seconds.
2. Add the chopped tomatoes to the pan with a pinch of sugar then simmer on medium-low for 20-25 minutes. Stir and press the tomatoes against the bottom and sides of the pan to make saucier. If sauce begins to pop too much, turn down even further. (If sauce starts to thicken too much add pasta water as needed.)
3. Meanwhile, bring a pot of water to boil for the pasta and season generously with salt.
4. When sauce is almost ready, add fresh basil leaves torn into small pieces, plus butter, remaining salt, and freshly cracked pepper. Add more salt to taste if needed.
5. Cook the pasta until it’s just shy of al dente then transfer it to the sauce pot with tongs to finish cooking directly in the sauce. Add splashes of pasta water if needed to cook pasta all the way and to keep it saucy.
6. Toss pasta and sauce with 1/2 Parmesan cheese. Serve in pasta bowls and sprinkle remaining cheese on top. Garnish with fresh basil.
Accounts for how you spend, save, and live.
Whether
OCTOBER 4TH
Celebrate Columbus Day with Italian Heritage, Food, Music, and Fun!
Downtown Mount Clemens on Macomb Place, adjacent to the Anton Art Center | 12:00 PM
Experience the sights, sounds, and flavors of Italy at the Columbus DayItalian Heritage Street Fair in downtown Mount Clemens! From 12 PM–9 PM, enjoy authentic Italian food, live music, clowns, local vendors, and family fun along Macomb Place, next to the Anton Art Center. Support local businesses and celebrate heritage! More info: columbusdaymi.com
OCTOBER 11TH
Fall Open House and Friends’ Craft Show:
Autumn Fun Awaits
Mount Clemens Public Library, 150 Cass Avenue, Mount Clemens, MI | 10:00 AM
Celebrate the season at the Fall Open House and Friends’ Craft Show on October 11, 10 AM–2 PM! Enjoy live music, browse unique crafts, and join family-friendly activities like pumpkin painting for young adults, collaborative painting in the Maker’s Space, and family tree genealogy exploration in the Local History Room. Seasonal fun and creativity for all ages!
OCTOBER 13TH THROUGH 31ST
“Bones of Our Ancestors” Haunt
Mount Clemens Streets!
Local Participating Businesses
Downtown Mount Clemens
The Mount Clemens Beautification Commission presents the “Bones of Our Ancestors” Skeleton Contest! From October 13 through Halloween, watch the city come alive with creative skeleton displays—you might even spot a Crocker or two roaming downtown. Don’t
Whether
Mon – Sat: 9:30AM – 8:00PM Sun: 11:00AM – 5:00PM
CONTINUED
miss the fun! Follow Mount Clemens Beautification Committee on Facebook for sponsorship info, participating locations, and voting details.
OCTOBER 18TH
Hallowe’en at the Haunted Crocker Manor: History Meets Mystery
The Crocker House Museum & Gardens, 15 Union Street, Mount Clemens, MI | 5:00 PM
Step inside the spooky Crocker Manor—so haunted it was moved twice! The Macomb County Historical Society presents a candlelit evening of eerie tours, paranormal investigations, morbid funeral artifacts, fortune telling, folklore by the bonfire, contests, treats, kids’ crafts, and more. Join the frightful fun Saturday, October 18, from 5–9 PM—tickets: $15 ($10 members/children) at crockerhousemuseum.org/halloween
OCTOBER 23RD
Witches Night Out: Bewitching Shop Hop, Spells, Prizes, and Fun!
The Nest Collaborative, 66 Macomb Place, Mount Clemens, MI | 5:00 PM
The Nest invites you to a spellbinding evening downtown! Enjoy light refreshments, exclusive discounts (plus 10% off at The Nest), raffle prizes, and a spirited Witches Hat Contest. This free event is the perfect way to shop, sip, and celebrate the season. Follow The Nest Collaborative on Facebook and Instagram for enchanting details and participating businesses!
OCTOBER 26TH
Howl-O-Ween Trunk or Treat & Haunted House
Plumbrook Square, 38349 Dodge Park Road, Sterling Heights, MI | 6:00 PM
Dress up—pets and humans alike—for trunkor-treat fun and a haunted house at Wolf Pack Dog Training on Sunday, October 26th, 6:00 PM - 9:00 PM! $10 donation benefits Peace, Love & Paws Rescue. Follow Wolf Pack Dog Training on Facebook and Instagram for more details, or call (586) 256-2332.
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