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LIFESTYLE
Eat your way through Troy this month
October is our most delectable issue of the year.
We've filled our pages with some of our favorite dishes and beverages around town.
Meet Oven 360: You've never had pizza like this before. The famed restaurant chain from Windsor opens its first U.S. location in Troy, with authentic recipes imported by Chef Remo from his birthplace – the Italian village of Miranda. His artisan Neapolitan pizzas are cooked right in front of you and best followed by his homemade gelato.
Our special correspondent Cindy Stewart leads us on an international tour through Troy, and you're going to love the Latin, Italian and Mediterranean specialties she's discovered. (What are Salvadorian bites, anyway? Read on to find out.)
Discover the Culinary Institute of Michigan, a hidden gem at Baker College. The award-winning students share a recipe they created for this year's Arts, Beats & Eats festival.
As you enjoy the Food & Drink edition of Troy City Lifestyle, make this a month to discover the tasteful surprises found across our community.
TODD HAIGHT, PUBLISHER @TROYCITYLIFESTYLE
October 2024
PUBLISHER
Todd Haight | todd.haight@citylifestyle.com
EDITORIAL COORDINATOR
Julie Flores | julie.flores@citylifestyle.com
PUBLICATION DIRECTOR
Margaret Haight | margaret.haight@citylifestyle.com
CONTRIBUTING WRITER
Cindy Stewart
CONTRIBUTING PHOTOGRAPHER
Cindy Stewart
Corporate Team
CHIEF EXECUTIVE OFFICER Steven Schowengerdt
CHIEF OPERATING OFFICER Matthew Perry
EXECUTIVE DIRECTOR OF HR Janeane Thompson
AD DESIGNER Evan Deuvall
LAYOUT DESIGNER Kathy Nguyen
Cheesy Rice Croquettes
Artisan Neapolitan pizzas
Simran Bajwa
1: The Ann Percy State Farm team (Kellie, Janelle and Ann) enjoy Shrek at the Fisher Theater. 2: Ann Percy (annpercyagent.com) with fellow agent and Oakland County Deputy Eugene Hawkins. 3: Dan Cooke (expeditiondetroit.com) and Emily Budac from British Columbia, Canada, reach the summit of Mount Kilimanjaro.
ANN PERCY
ANN PERCY
Cheesy Rice Croquettes
CULINARY STUDENTS FROM BAKER COLLEGE WIN THE SUMMER WITH TASTY NEW RECIPES
ARTICLE BY TODD HAIGHT | PHOTOGRAPHY BY BAKER COLLEGE
What could be hotter than the summer of ’24?
The award-winning future chefs at The Culinary Institute of Michigan (CIM), who created exclusive food items at this year’s Soaring Eagle Arts, Beats & Eats festival, presented by Flagstar Bank.
Partnering with Trattoria Da Luigi restaurant, they fashioned Suppli Di Riso (Cheesy Rice Croquettes). A custom-curated “Summer Punch” cocktail also was served to festival-goers, with proceeds benefiting Open Hands Pantry.
Suppli Di Riso (Cheesy Rice Croquettes)
The recipes were a hit – and so were the students. Not surprising, given the institute's immersive approach to grooming top-tier culinary talent.
A division of Baker College, CIM gives students hands-on experience and industry insights at events like Arts, Beats & Eats, so they can rack up awards in competitions across the nation.
Take student Ashly Winkelman. She earned a Silver Medal at the American Culinary Federation Student Chef of the Year National Championship, defeating six competitors from the ACF Central Region to earn the title of ACF Student Chef of the Year Central Region Champion.
Program Director and Restaurant Manager Paula Recinella, CHE, HAAC, was nominated for the American Culinary Federation’s Presidential Medallion by ACF Central Region Vice President Chef Rajeev Patgaonkar, CEC, AAC, HOGT. This honor is awarded to only 25 individuals annually.
Dean and Chef Tom Recinella was reelected to the board of the Honorable Order of the Golden Toque (HOGT), the highest accolade a chef can receive in America. And the institute’s Knowledge Bowl Team took Silver at the ACF Knowledge Bowl Team National Championship.
CIM is one of four institutions to earn the “Recognition of Quality Culinary Education” designation from the World Association of Chefs Societies. Check out the recipes. Then check out The Culinary Institute of Michigan at baker.edu .
Suppli Di Riso (Rice Croquettes)
Created exclusively for the Arts, Beats & Eats Festival by the Culinary Institute of Michigan.
Ingredients
• Butter, 2 tbsp
• Arborio rice, 1/ 2/3 cups
• Chicken Stock, 3 cups
• Parmesan cheese, 3 oz
• Salt and pepper to taste
• Egg yolk, 1 each
• Mozzarella cheese, small dice 6 oz.
• Whole egg beaten, 1 each
• Bread crumbs, fine dry breadcrumbs 1 ½ cups
• Oil for frying
Melt butter and lightly brown rice over high heat. Bring stock to boil; add to rice a little at a time, stirring constantly. Cook until rice is very dry; stir in parmesan cheese. Season to taste with salt and pepper. Turn rice out onto a sheet pan. When rice is cool, fold in the egg yolk and roll into balls. Push a piece of mozzarella into the center; close the rice over it. Roll each ball in the beaten egg and coat with bread crumbs. Fry until golden brown. Serve as is or with a sauce of choice.
CONTINUED >
SUPPLI DI RISO (RICE CROQUETTES)
Paula
Chef
Recinella (right) congratulates AwardWinning CIM Student Ashly Winkleman on her award
Summer “Punch”
Created exclusively for the Arts, Beats & Eats Festival by Seungmin “Steve” Lee, Culinary Institute of Michigan Food and Beverage Management Student.
Ingredients
• Titos Vodka, 2 ounces
• Pineapple juice, 1 ½ ounces
• Lime juice, 1 ounce
• Rosemary Simple syrup, 1 ounce
• Fresh cherries, 2
• Sprite, to top off glass
• Garnish, fresh cherry and small pineapple wedge for 1
Method
Steep fresh rosemary in simple syrup, let cool.
Muddle the fresh cherries in a rocks glass, then fill the glass with ice, add vodka, pineapple and lime juices, simple syrup and top off with Sprite. Garnish with small pineapple wedge and fresh cherry.
SUMMER
CHECK-UP
Oven 360
ARTICLE BY TODD HAIGHT
PHOTOGRAPHY BY
OVEN 360
Mike Spineti will never forget his first taste of authentic Italian pizza. He marveled at the recipe, perfected and passed down by a family in the small village of Miranda. Bocconcini, Parmigiano and Fior Di Latte cheeses. Distinct toppings of prosciutto, sweet potato, hot salame and black truffle.
ARTISAN NEAPOLITAN PIZZAS MAKE A DELICIOUS DEBUT – PLUS GELATO CREATED BY AN ITALIAN MASTER
“THE HOLES IN THE STONE CREATE A CRISPINESS. THERE’S A CRUNCH. IT’S A BEAUTIFUL PIZZA. I LOVE MY PIZZA.”
But he wasn’t in Miranda. He had discovered the popular Windsor pizzeria, Oven 360.
“I fell in love with the product. It’s second to none,” says Mike. “It’s exactly what you would find in Italy, because it comes from Italy.”
He’s so in love, he just opened the first U.S. franchise of Oven 360 in Troy, along with partners Mosaab Alttabae and Ryan Guvenal. The pizzeria is at 1711 Crooks Road, at Maple.
Oven 360 is the creation of Remo Tortola, who started his first pizzeria in Miranda at the young age of 18. He later brought his family recipes to Windsor, blending them with an innovative oven concept that creates a crisp, evenly cooked thin crust.
He partnered with Chef Lucio Franceschelli, John Bornoty, Matthew Duronio and Huy N’guyen to bring his vision to life.
“Oven 360 is identical to my pizzeria in Italy,” he says. “Pizza’s our life. There’s a lot of heart in this. A passion.”
A passion for authenticity. The dough, for example, is made exactly according to his family recipe. And it’s stretched by hand while you watch – not by machine as with most pizzerias.
The oven – what Remo calls the Ferrari of ovens – is one of the most expensive in the world, imported from Italy. Inside, the pizza rotates on a flat stone made from a mountain. Yes, Mount Vesuvius.
“The holes in the stone create a crispiness,” says Remo. “There’s a crunch. It’s a beautiful pizza. I love my pizza.”
He also touts the speed. This specialized oven, coupled with the thin-crust dough, means that any pizza can be ready to go – from ordering to walking out the door – in under eight minutes.
Each of the toppings is carefully selected by Remo and Chef Lucio. During a visit to Modesto, California, they fell in love with the field tomatoes found there.
"I'll never use another tomato again," he raves. "These are so sweet and juicy. They're perfect for a pizza."
Nearly half of the toppings, though, are imported. “The bacon, pepperoni, sausage, prosciutto. Even the salami is imported from Calabria.”
Signature Pizzas
It's almost impossible to find these signature pizzas anywhere else, because many of the ingredients are imported and unique to Oven 360. Here are some of the more popular signature pies:
QUATTRO STAGIONI Mushrooms, Artichokes, Ham, Black Olives, Mozzarella
MIRANDA Spinach, Ricotta, Prosciutto, Mozzarella
OVEN 360 Spinach, Italian Sausage, Hot Peppers, Mozzarella (no sauce)
MR. HARPER Ham, Italian Sausage, Pepperoni, Mozzarella
FRANCESCO Sweet Potato, Goat Cheese, Mozzarella, Garlic, Parsley (no sauce)
REMO Ricotta, Mozzarella, Seasoned Mushrooms, Hot Salame
LUCIO Sundried Tomato, Goat Cheese, Mozzarella, Roasted Peppers
CHICKEN PRIMAVERA Chicken, Pesto Aioli, Sundried Tomatoes, Mushrooms, Mozzarella (no sauce)
QUATTRO FORMAGGI Blue Cheese, Parmigiano, Friulano, Mozzarella
BLACK TRUFFLE Mushrooms, Sausage, Mozzarella, Roasted Peppers, Black Truffle
AMERICANA Tomato sauce, mozzarella, pepperoni, green peppers and mushrooms
NUTELLA PIZZA
Ever try potato on your pizza? Ricotta? How about gorgonzola, caprino (goat cheese), friulano or vegan cheese? You will, at Oven 360. And you'll watch them assemble it, right in front of you.
Order your own creation or select one of the spectacular signature pizzas.
Try the Remo: Ricotta, mozzarella, seasoned mushrooms and hot salame.
The Lucio: Sundried tomato, goat cheese, mozzarella, roasted peppers.
Or the Francesco: Sweet potato, goat cheese, mozzarella, garlic, parsley, with no sauce.
“This was named for my son,” Remo smiles. “When he was a little kid, the only thing he would eat was sweet potatoes. I added some goat cheese for protein. He loved it. That was his lunch and dinner for months, so I decided to make a pizza just like it. I added garlic to give it a little kick.”
Mike’s favorite: Mr. Harper, named for the former Prime Minister. Ham, Italian sausage, pepperoni, mozzarella.
You’ll find much more on the menu – paninis, salads, pastas. For dessert, Nutella pizza.
And then there’s the gelato.
“We had no expertise in this area, so we called a gelato master from Italy, flew him in and he stayed with us for two months, teaching us how to make it. This is the same gelato you’ll get in Italy.”
This authenticity is what captured Mike and his partners from the first bite.
“The experience we’re creating here is a high-end pizza with fresh ingredients at a very reasonable price,” he shares.
“If you’re looking for an authentic Italian pizza experience, you'll love it as much as I do.”
To order, call (248) 731-7874.
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Breast Care 101
Celebration, encouragement and a few tips from a 10-year survivor
ARTICLE BY CINDY STEWART
As we recognize National Breast Cancer Awareness Month, I want to acknowledge all of the inspirational survivors as well as the dedicated health care professionals I have met along my own journey with breast cancer.
Just two months ago, I celebrated 10 years cancer free. My breast cancer was caught early, thanks to a mammogram, and I continue to thrive after a bilateral mastectomy, chemotherapy, and radiation. I love talking with other women and encouraging everyone to be sure and schedule their mammograms.
Like Jessica Harrell, a patient of the Center for Breast Health at Oakland Macomb Obstetrics & Gynecology.
“I'm considered at higher risk for cancer because my mom had ovarian and breast cancer," she tells me. "After getting mammograms at another facility for years and feeling I wasn’t receiving the care I wanted, I found the Center for Breast Health. It's not clinical and sterile. Everyone is friendly and welcoming from the moment you walk in the door, and the environment is warm and inviting. Every aspect of the Center puts me at ease.”
One of six daughters, Jessica knows the importance of prevention because of her mom's experience.
“Anxiety gets in the way of scheduling a screening. If you're not comfortable at a medical facility, find a new place to be screened, a place where the physicians and staff put you at ease. Just don't wait.”
Dr. Lisa Chism has 30 years' experience as a nurse practitioner. For the past 15 years, she has focused on caring for women – breast care, menopause and sexual health. She's also clinical director of the Center for Breast Health and passionate about breast cancer detection and survivorship, with a special interest in menopause and sexual health.
“I encourage women to find a health care provider who will partner with them in shared decision making," she says. "In talking about breast health, there is specific information I would love to share with women."
Her tips for Breast Cancer Awareness Month:
1. Have a risk assessment beginning at age 30. You can go online to the Tyrer-Cuzick Risk Assessment Calculator and answer questions about your personal health and family history to determine the possibility of developing breast cancer. This is for information only, but consult with your healthcare provider about your risk for breast cancer and for guidance on options for breast cancer screening or genetic counseling.
2. The mammogram is the only FDA-approved screening modality for breast cancer. If your risk for breast cancer is higher than average, talk with your healthcare provider about starting screening sooner than age 40.
3. Breast density is a risk factor for breast cancer. This is determined by your screening mammogram, and it's mandated that you be notified of your breast density. If you have dense breast tissue, talk with your healthcare provider about getting additional supplemental imaging, such as whole breast ultrasound or breast MRI.
4. Alcohol intake may increase your risk for breast cancer.
5. 10 to 15 percent of breast cancer is related to a genetic mutation. Talk with your healthcare provider to determine if you are eligible for genetic testing.
I know from personal experience that we all fear going to the doctor and having tests, such as mammograms. As a survivor, let me suggest focusing on the peace of mind we get from this brief exam.
The Breast Health Center is a relaxed, spa-like environment designed by women, for women. It's designated a Breast Imaging Center of Excellence by the American College of Radiology, using advanced diagnostics, including Genius 3D Mammography, to identify the earliest stages of breast cancer.
Schedule a mammogram today at (248) 218-4084.
Some of our favorite Troy eateries that we think will soon become yours as well
Eat Your Way Through Troy
Troy’s spectrum of restaurants is as diverse as our population, with cuisine representing every corner of the globe and dishes that push culinary boundaries. In the mood for international? Classic American? Eat your way through Troy this month, because we’ve got it all.
ARTICLE AND PHOTOGRAPHY BY CINDY STEWART
LoLo Potluck
LoLo Potluck is the culmination of owner Sahar Shehata’s creative and business passions. Growing up in Alexandria, Egypt, Sahar observed her grandmother’s own techniques and developed her own interpretations of the traditional Egyptian favorites. She offers wonderfully flavored Mediterranean cuisine made from the freshest, most delicious ingredients prepared in simple, accessible ways. LoLo Potluck’s motto is “Simply sophisticated Mediterranean Cuisine.”
All meals and desserts are homemade. Specialties include Egyptian Koshary, beef and chicken kofta, falafel, fattoush, grape leaves, and beef and chicken shawarma. She also offers sandwiches, appetizers, soups, salads, desserts and family trays.
3950 Rochester Road | 248.817.6763 | lolopotluckrestaurant.com
Picano’s Italian Grille
Domenic Picano arrived from Cassino, Italy in 1949 with a passion for food. His true longing was to open an authentic Italian restaurant with old-world recipes using the finest ingredients. In 1985, Picano’s Italian Grille opened, providing a true Italian dining experience.
Homemade is the essential ingredient. Picano’s specializes in house-made ravioli, gnocchi, lasagna and garlic rolls, as well as many other specialty dishes created by acclaimed chef William Hall. The extensive wine list features some of the most exquisite wines from Italy, Napa Valley and countries around the globe.
This family-owned cheerful Mexican café offers homestyle fare with fresh and high-quality ingredients. Each menu item is cooked with authentic Mexican flavors such as chicken mole and moletes. Tacos (served as orders of two or four) are amazing: Choose from tinga (shredded chicken), chorizo, carnitas (fried pork), pastor (marinated pork), ground or shredded beef, shrimp or asada (steak). Other authentic specialties include burritos, tortas, quesadillas, breakfast burritos, tlayudas and chicken mole. Sides (salsa verde, avocado salsa, guacamole, pico de gallo, chips, rice, beans and churro) are made fresh daily.
As we age, it's natural to worry about falling. However, it's important to understand that falls are not an inevitable part of aging. At FYZICAL Therapy & Balance Centers, we specialize in fall prevention and empower older adults to feel confident, maintain mobility, and stay steady on their feet. FYZICAL is offering free Fall Risk Screenings to identify those at risk of falling to prevent future injuries. We believe that balance is core to your wellness!
It’s Pumpkin Bread Season
The Perfect Recipe For Some Autumn Comfort
Ingredients:
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoon ground cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1 teaspoon salt
• 1 1/2 cups canned pumpkin
• 1 1/2 cups sugar
• 2 teaspoon vanilla extract
• 1/2 cup vegetable oil or canola oil
• 1/2 cup melted butter
• 2 eggs
Directions:
1. Preheat the oven to 350 degrees.
2. In a mixing bowl, add the flour, baking soda and baking powder, spices, and salt. Set aside.
3. Combine the oil, butter, and vanilla in a liquid measuring cup.
4. In a mixing bowl (with a paddle attachment), beat the pumpkin, sugar, and eggs until combined.
5. Turn the mixer to low and slowly add the liquid ingredients. Let this process take about 1 to 2 minutes so the mixture becomes light and fluffy.
6. Using a spatula, fold the dry ingredients into the wet and slowly fold until the ingredients are blended.
7. Prepare a 10 x 5 loaf pan by buttering it really well and then adding a strip of parchment paper to the bottom and up the sides for easy removal.
8. Bake in a preheated 350-degree oven for 1 hour. The bread will be fully risen in the center, like a loaf. Make sure it’s fully cooked and brown on the top otherwise it will fall in the middle once removed from the oven.
ARTICLE BY DON SEAMAN
Pumpkin Cuties
• Cutie Mandarin Oranges
• Celery Sticks
Peel the cutie mandarin oranges and cut celery sticks into 1-inch long sticks.
Cut each slice of celery into thirds or fourths and insert celery sticks into the center of the peeled oranges.
Oreo Spiders
• Oreos
• Candied Eyes
• Chocolate Chips
• Pretzel Logs
Break pretzel rods in half and stuff them into the Oreo cookies to form the spider legs. Melt the chocolate chips until smooth.
Use a toothpick to place the melted chocolate onto the Oreos where the eyes will go.
Immediately place the eye candies onto the melted chocolate. Place the Oreos in the fridge until the chocolate hardens.
cuterie SPOOK-
A SPOOKY SPIN ON THE CLASSIC CHARCUTERIE
ARTICLE BY SAVANNA JAGGEARS
PHOTOGRAPHY BY GREGORY JAGGEARS
Spook-Cuterie is a cutie Halloween snack for pre- or post-trick-or-treating. This spooky spin on the classic charcuterie board will excite the kids and provide a few nutritious nibbles before they fill up on too much candy. Whether you bring this to the school party or set it up while everyone gets in their costumes, fun MUMMY-ries will be made.
Nutter Butter Ghosts
• Nutter Butter Cookies
• White Melting Chocolate
• Mini Chocolate Chips
Instructions:
1. Gather together the items.
2 .Arrange and style according to your party aesthetic.
3. Add extra items, such as crackers, chips and cheeses.
Melt the white chocolate in the microwave in 15-second increments. Stir between increments until the chocolate is fully melted.
Dip the top of each cookie into the melted chocolate and place the coated cookie on wax paper to dry.
Press the mini chocolate chip to make the eyes and mouth before the chocolate dries.
Blackberry Bats
• Bat Shaped Cookie Cutter
• Blackberries
• Candied Eyes
Place the cookie cutter on the charcuterie board and fill with blackberries. Place candied eyes to make the eyes of the bat.
4. Fan out additional fruits and veggies.
5. Celebrate and make the days leading up to October 31st memorable!
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A SELECTION OF UPCOMING LOCAL EVENTS OCTOBER 2024
OCTOBER 5TH, 11TH, 12TH, 19TH, 25TH, 26TH AND 27TH
The Magic Soiree, Michigan’s only magic comedy dinner show
Camp Ticonderoga, 5725 Rochester Road, Troy | 6:30 PM
This is a must-see magical, funny dinner show for everyone. Tickets include a delicious buffet meal, close-up magic at your table and the hilarious magical cabaret featuring Keith Fields and Lady Sarah. Don’t miss the Family Brunch on Sunday, Sept. 29 at 11:30 a.m. It’s not a “kids’ show” – it’s simply perfect for the entire family. Visit TheMagicSoiree.com for tickets.
OCTOBER 8TH & 16TH
4-Course Wine Dinner at Carrabba’s in Troy
Carrabba’s Italian Grill, 600 W. Big Beaver, Troy | 6:30 PM It’s time for another incredible wine dinner at Carrabba’s Italian Grill in Troy. Enjoy this exquisite four-course food and wine pairing with family, friends, neighbors or co-workers after a long day. You’ll discover Carrabba’s featured wine plus off-menu masterpieces, as well as camaraderie and gifts compliments of the house. Visit Carrabbas.com or call (248) 269-0095 for details and reservations.
OCTOBER 25TH & 26TH
Trick-or-Treat: Superheroes
Troy Historic Village, 60 W. Wattles Road, Troy | 8:00 PM
Enjoy superhero decorations, a superhero-themed craft, plus games like Thor’s Hammer Toss, Hulk’s Brick Wall Smash and Web Swing. And, of course, fill your bag with candy and trinkets. Village trick-or-treating is friendly, not scary. Minimal cost; register in advance for reduced admission. Friday, Oct. 25 from 4 to 8 p.m.; Saturday, Oct. 26 from noon to 3 p.m. Visit TroyHistoricVillage.org
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– Tomey Group LLC