FOOD • FUN • FALL!
Troy’s Table: Where Flavor Meets Community
Welcome, fall! As the leaves turn gold and the air grows crisp, our appetites shift toward the flavors that comfort and connect us.
October is always one of our most flavorful issues, and this month we’re celebrating the food and drink that make Troy such a vibrant culinary community.
We had the privilege of sitting down with Chef Clint Richardson at Carrabba’s Italian Grill to talk about the passion and heart behind the monthly wine dinners, where bold wines are paired with chef-crafted Italian courses. It’s a celebration of taste, hospitality and the sense of togetherness that keeps people coming back month after month. It's a story you won't want to miss.
And Busch’s Fresh Foods Market shares a fall-inspired recipe just for you — perfect to try at home with your family. We’d love to hear what you think.
For me, the scents of fall always bring me back to my mother’s kitchen — apple pies cooling on the counter, cinnamon sticks flavoring hot cider on the stove and a pot of chili gently simmering for whomever walked through the door.
Food has a way of carrying memory while creating new ones, and that’s the heart of what we’re celebrating this season.
Here’s to savoring every bite this fall, right here in Troy.
TODD HAIGHT, PUBLISHER @TROYCITYLIFESTYLE
October 2025
PUBLISHER
Todd Haight | todd.haight@citylifestyle.com
CO-PUBLISHER
Margaret Meyer Haight margaret.haight@citylifestyle.com
EDITOR
Lynne Konstantin | lynne.konstantin@citylifestyle.com
SALES SUPPORT COORDINATOR
Katie Bode | katie.bode@citylifestyle.com
ACCOUNT MANAGERS
Allison Sommerville allison.sommerville@citylifestyle.com
Julie Flores
Jim Ghormley | jim.ghormley@citylifestyle.com
CONTRIBUTING WRITERS
Angela Broockerd, Nicolette Martin, Susan Thwing
CONTRIBUTING PHOTOGRAPHERS
Simran Bajwa, Janie Jones
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Jenna Crawford
LAYOUT DESIGNER Kathy Nguyen
QUALITY CONTROL SPECIALIST Brandy Thomas
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Where Everybody Knows Your Name
Themed wine dinners at Carrabba’s Troy uncork more than just bottles – they release a spirit of community, blending cuisine, culture and connection.
Stacked for Fall
The season’s best sandwiches.
Golden Harvest
Busch’s Fresh Food Market celebrates 50 years of flavor, family and community — plus, a fall recipe courtesy of the market’s chefs.
Pumpkin Perfection
Put the carving tools down and check out how you can add some pizzazz to your pumpkins with just a paint brush.
WHERE NEIGHBORS CAN SEE AND BE SEEN OCTOBER 2025
city scene
Baker College’s Culinary Institute of Michigan co-sponsored Arts, Beats & Eats in Royal Oak. 1: Student chef Micah Lee. 2: The Summer Breeze cocktail at the Festival Bar, created by Griffin Kershaw. 3: The Arepa con Huevo at Rosita’s on Washington, created by Ana Granado. 4: Troy Traffic Jam hosted by Troy Historic Village: Ann Percy and ‘Jake.’ 5: State Farm’s Ann Percy, Jake and David Brookes. 6: Ann Percy, Janelle Turnas and Katie Murto with Troy Fire Dept dog, Bleu. 7: Lissa and Nick Pietrykowski of Peak Physique at movie fundraiser for “On The Wings of Angels.”
Want to be seen in the magazine?
JEAN-MICHEL FISCHRE
LISSA PIETRYKOWSKI
n g @ u s a f l a c c o m 586.230.3617
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The Magic Soiree Launches New Season
The Magic Soirée returns! Join Lady Sarah and Keith Fields for another season of world-class magic, jaw-dropping illusions and laugh-out-loud entertainment—now at the Embassy Suites, 850 Tower Drive, Troy. Rated 5 stars online, this is Michigan’s premier comedy theater experience, blending hilarity with unforgettable magic. Reserve your seats today at TheMagicSoiree.com or call (248) 990-8198.
Troy Women Who Care donated $3,800 to Troy Historic Village’s Indigenous Voices program. The group of local women supports Southeast Michigan 501(c)3 charities. Board Trustee JoAnn Preston presented the program, which has impacted over 900 students including Troy’s 5th graders through full-day field trips covering Native American culture with Indigenous partners. Federal budget cuts eliminated Michigan Humanities grants, making TWWC’s donation crucial for continuing the program in 2025.
Making Strides Against Breast Cancer with Oakland Macomb OBGYN
Join Oakland Macomb Obstetrics & Gynecology (OMOBGYN) for the Making Strides Against Breast Cancer Walk on Saturday, Oct. 18 at Rochester Municipal Park. Can’t attend? Support by shopping at Kendra Scott Somerset Collection (mention Oakland Macomb Making Strides) on Wednesday, Oct. 15 or online with code GIVEBACK-JOLRI through Oct. 18; 20 percent of purchases benefit Making Strides. First 100 walkers receive free Kendra Scott gifts at OMOBGYN’s table. Visit Oaklandmacombobgyn.com or register at @oaklandmacombobgyn.
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Photography by Oakland Macomb Obstetrics & Gynecology, P.C.
ARTICLE BY TODD HAIGHT PHOTOGRAPHY BY SIMRAN BAJWA
Themed wine dinners at Carrabba’s Troy uncork more than just bottles – they release a spirit of community, blending cuisine, culture and connection.
Where Everybody
Knows Your Name
It’s a Wednesday night in Troy, and Carrabba’s Italian Grill hums with the warmth of a kitchen full of neighbors. Tables glow with glassware, plates arrive in procession, bottles are uncorked with quiet ceremony. But the true draw isn’t the food or drink.
The magnet here is Clint Richardson, proprietor of Carrabba’s, who has turned monthly wine dinners into something more enduring than a themed meal. He is building community, one course at a time.
Richardson grew up in rural Alabama, where the nearest neighbor was five miles away and families raised, butchered and cooked everything themselves.
“It wasn’t glamorous,” he says, “but it meant I was in the kitchen from the time I was six.”
His grandmother, his first mentor, rose before dawn and carried the family through the day meal by meal. She let Richardson experiment, with one rule: eat what you make. That blend of freedom and accountability shaped him as much as any culinary school.
In college, he studied software engineering but found his calling in the kitchen. “We kept our dorm door open 24 hours, always had food going. People left a dollar in the tip jar, and it turned into this little community.” He smiles. “I didn’t know it then, but I was already doing what I was supposed to do.”
Carrabba’s wine dinners are a continuation of that ethos. Each month brings four courses paired with wine, moving from light to rich — perhaps lemon balsamic salad and scallops with Sauvignon Blanc, vegetable ravioli with Pinot Noir, a wood-grilled branzino with The Prisoner Red Blend, then chocolate mousse with Cabernet Sauvignon.
The meals are educational but never pretentious. Richardson delights in disarming new drinkers. “There’s no wrong way to enjoy wine. My job is to help you understand why you like what you like — and maybe surprise you.”
Themes keep things playful: a Halloween costume dinner, an Alice in Wonderland night with Richardson as the Mad Hatter, a Caribbeaninspired rum and jerk-spiced feast. He slips in bourbon and sangria dinners for variety.
The point, he says, isn’t gimmick but participation. “There’s a difference between spectating and being part of something. When people laugh, dress up, take photos—it’s theirs as much as ours.”
What matters most to Richardson is not the menu but the connections. “They come because they’re hungry,” he says. “They come back because they feel known.”
Guest Ann Percy of State Farm in Troy toasts with friends
Proprietor Clint Richardson emcees the event
Alina Postolatii of AP Realty and husband Brian Tenerowicz of Tener Technologies
Deanna Grove of DripIV & Hydration in West Bloomfield
The room reflects that spirit. Couples who stumbled in once now return with dozens of friends. “We stopped by two years ago for dinner and were invited to join the wine dinner,” one guest recalls. “There were eight of us then. Now there are 50 or 60 every time.”
For Richardson, that’s the difference between a meal and a memory.
He arrived in Michigan four years ago to steady the restaurant after the pandemic, thinking it temporary. But his wife, Mary-Kate, suggested they try a winter. They stayed. Their children now wander the dining room, greeted by name.
It is not lost on him that he’s building in Troy what he once longed for in Alabama: a place where neighbors feel connected. “It’s like ‘Cheers,’” he says. “That’s what I’m trying to do here — create a place where you belong.”
And so, each wine dinner becomes more than food and wine. It becomes a rehearsal for belonging, a community drawn closer with every toast.
SIP & SAVOR IN TROY
Experience Carrabba’s Wine Dinner Oct. 14 or 22, featuring the bold blends and striking labels of Orin Swift Wines; 600 W. Big Beaver Road. Call (248) 269-0095.
Other Troy wine dinner destinations:
• Fogo de Chão Brazilian Steakhouse, 301 W. Big Beaver Road; (248) 817-1800
• Cooper’s Hawk Winery & Restaurant, 151 E. Big Beaver Road; (248) 781-8811
• Maggiano’s Little Italy, 2089 W. Big Beaver Road; (248) 205-1060
THE SEASON’S BEST SANDWICHES
ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONES
Stacked forFall
There’s something deeply satisfying about a well-made sandwich—especially when it comes together with minimal effort but delivers big on flavor. As the season changes and appetites grow heartier, fall is the perfect time to get creative with ingredients tucked between slices of crusty bread or buttery rolls. Whether you’re looking to upgrade your lunch routine, enjoy comforting flavors and bold textures, or impress guests with a no-fuss meal, these easy-tomake sandwiches strike the perfect balance between simple and sensational.
INGREDIENTS
• 3 oz goat cheese
• Fresh arugula
• ¼ cup caramelized onions
• 1 pear, thinly sliced
• Honey, to taste
• Butter for toasting the bread
• Rotisserie chicken breast thinly sliced
• Sourdough bread, buttered (optional)
INSTRUCTIONS
Spread goat cheese on one side of the bread. Top the cheese with arugula, caramelized onions, sliced pears and chicken breast. Drizzle with honey. Top with remaining slice of sourdough bread. Use a griddle or panini press to heat the sandwich.
Glazed Pear & Chicken Sandwich
Honey
Caprese French Bread
Roasted Tomato & Mozzarella
INGREDIENTS
• French bread loaf, halved lengthwise
• 2 cups cherry tomatoes
• 2 garlic cloves, minced
• ¼ cup olive oil
• 1 tsp thyme or rosemary
• Salt, pepper, chili flakes (optional)
• 8 oz fresh mozzarella, sliced
• 1 cup arugula
• 2–4 tbsp pesto (thinned with olive oil)
• Balsamic glaze
• Optional: 4 slices prosciutto
• Fresh basil
INSTRUCTIONS
Toss cherry tomatoes with olive oil, garlic, herbs, salt, and pepper. Roast at 375°F for 20–25 minutes until soft and caramelized. Brush bread with olive oil. Toast in the oven at 375°F for 5–7 minutes until crisp. Layer mozzarella slices on the toasted bread. Add fresh basil. Return to the oven for 3–5 minutes, just until melted. Optional: Top with roasted tomatoes, arugula, and prosciutto (if using). Drizzle with pesto and balsamic glaze.
INGREDIENTS
• 1 grilled chicken breast
• 2 slices pepper jack cheese
• 2 slices cooked bacon
• 1 tbsp fruit jam (fig, raspberry, or jalapeño recommended)
• A handful of fresh arugula
• 3–4 cherry tomatoes (halved)
• 1 tbsp garlic aioli
• 1 brioche bun (toasted)
INSTRUCTIONS
Lightly butter the inside of the bun and toast in a skillet or oven until golden brown. Spread a layer of garlic aioli on the bottom bun. Add the sliced grilled chicken breast. Place the pepper jack cheese over the hot chicken to slightly melt it. Layer on the crispy bacon slices. Add halved cherry tomatoes and a small handful of arugula. Spread the jam on the top bun. Enjoy!
Sweet & Spicy Grilled Chicken Sandwich
Savory Roast Beef with Horseradish Cream
INGREDIENTS
• 2 slices crusty bread (sourdough, ciabatta, French bread)
• 6 oz roast beef
• 2 slices provolone cheese
• 2 tbsp butter (for toasting)
• 2 ½ tbsp mayonnaise
• 1 tbsp horseradish sauce
• 1 tsp Dijon mustard
• Arugula
• Cherry tomato
• Caramelized onions
INSTRUCTIONS
Toast the bread. Butter one side of each slice and toast in a skillet until golden. Heat roast beef briefly in a pan. To make the spread, mix mayo, horseradish sauce, and Dijon. Spread on the toasted bread. Layer roast beef, cheese, and broil briefly to melt. Add arugula, tomato, and caramelized onions if using. Top with the second slice of bread.
GOLDEN Harvest
Busch’s Fresh Food Market celebrates 50 years of flavor, family and community — plus, a fall recipe courtesy of the market’s chefs.
ARTICLE BY SUSAN THWING
Step inside a Busch’s Fresh Food Market this fall and you’ll immediately notice the aroma of scratch-made bread drifting from the bakery, the colorful displays of Michigan-grown produce, and the hum of shoppers who’ve made the store part of their family routine for decades. It’s a fitting snapshot of a grocer that has grown with — and given back to — its communities for 50 years.
In 1975, founders Joe Busch and Charlie Mattis purchased two small supermarkets in Clinton and Saline. They renamed them J & C Family Foods, planting the seeds of what would become a regional grocery chain rooted in family values. When Joe retired in 1986, his sons carried on the tradition, steadily expanding the business while keeping a focus on quality and community.
Today, with 16 locations across five counties, Busch’s remains proudly Michigan-based.
Busch's Fresh Food Market President Bobby Turner
BUSCH'S BABY BEET SALAD
(FEATURING BLAKE’S BABY BEETS)
PREP TIME: 20 minutes | Servings: 3–6
“Supporting Michigan farmers and food producers has always been at the heart of what we do,” President Bobby Turner says. “When guests shop here, they know their carts will be filled with the best foods, many of them grown just down the road.”
That local-first approach shines brightest in autumn, when the harvest is at its peak. This season, shoppers can expect heirloom tomatoes, rainbow kale, winter spinach and apples delivered fresh from nearby farms. Creative flavor pairings — like roasted squash with harissa or apple-infused grain bowls with mustard-thyme dressing — show how tradition and global inspiration can meet on one plate. Even the store’s prepared foods lean into the season with sandwiches like the “Green Gobbler,” layered on avocado bread with pesto mayo, and the “Falafel Middle Feast Fix.”
Still, Busch’s is more than a place to shop. Walk into the West Bloomfield location and you’ll likely be greeted by longtime associate Cheryl Stoops, who has been with the store since its opening and is known for creating a true neighborhood atmosphere.
Community commitment has long been Busch’s hallmark, from its Cash for Education program supporting local schools to its annual Milk Drive, which provides more than 100,000 gallons of fresh milk to families in need. Food banks such as Forgotten Harvest and Food Gatherers also benefit from monthly donations, ensuring Busch’s presence is felt far beyond the checkout lanes.
As the company celebrates its 50th anniversary, Turner reflects less on the stores themselves and more on the people.
“Seeing children who once came in with their parents now shopping with their own kids — that’s the real milestone,” he says. “Busch’s isn’t just a store. It’s part of people’s lives.”
INGREDIENTS
• 3 cups shredded red cabbage
• 4 cups thinly sliced red onion
• 1 Rave Michigan apple, cut into ½-inch cubes
• ¼ cup toasted walnuts
• 1 Tbsp dried black currants
• 1 cup whole Blake’s Baby Beets (cooked & peeled)
INSTRUCTIONS
• 1 Tbsp thinly sliced red radish
• 2 Tbsp Champane’s Honey (Michigan Made)
• 1½ Tbsp Colavita Red Wine Vinegar
• 2 tsp Dijon mustard
• 1 tsp salt
• ½ tsp coarse black pepper
• 1 tsp minced fresh parsley
• ¼ cup canola oil
1. Prepare the Dressing: In a small bowl, whisk together the Champane’s Honey, red wine vinegar, Dijon mustard, salt and black pepper. Slowly drizzle in the canola oil while whisking until emulsified. Stir in the minced parsley.
2. Assemble the Salad Base: In a large mixing bowl, combine shredded red cabbage, red onion, cubed apple, toasted walnuts, dried currants and sliced radish.
3. Add beets and toss gently to combine.
4. Dress salad and serve in your favorite bowl. Enjoy!
The original Clinton store, circa 1975
Michigan made wines
PUMPKIN PERFECTION
Put the carving tools down and check out how you can add some pizzazz to your pumpkins with just a paint brush.
ARTICLE BY NICOLETTE MARTIN
the CREEPY crawler
For this design, you’ll need several pumpkins or gourds in various shapes and sizes, some white and metallic acrylic paint, hot glue and some fake creepy crawlers.
Paint your “background” pumpkins in metallic colors. For your centerpiece, use white paint to cover the body, metallic paint for the stem and hot glue your creepy crawlers all around.
the METALLIC masterpiece
Start with several mini pumpkins. (We prefer to use fake ones so you don’t have to worry about leaving them out too long!)
You’ll also need some white paint, metallic paint and black paint. Twine is optional to add a slightly rustic vibe to the stems.
Paint all of the stems with black paint and wrap some with twine if desired. Then, create several different looks with combinations of metallic and flat paint. Make extra creepy “oozing” pumpkins by allowing paint to run down the sides.
Don’t feel limited to solid colors! Experiment here with different patterns and textures (like painting over lace or using a sponge to apply paint instead of a brush), and add some extra sparkle with glitter!
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SEPTEMBER 27TH
Handcrafted: A Traditional Trades and Crafts Fair
Troy Historic Village | 10:00 AM
Explore the Troy Historic Village and experience craftspeople at work at their Handcrafted: A Traditional Trades and Crafts Fair. The Village will host people keeping alive traditional trades like blacksmithing, leatherworking, fiber arts and woodworking, as well as crafts with a more modern twist. People of all ages are welcome to visit with craftspeople as they practice their trades and watch the magic happen. Troyhistoricvillage.org
OCTOBER 1ST-31ST
Visit Scarecrow Row
Troy Historic Village, 60 W. Wattles Rd. Troy
Visit Scarecrow Row throughout the month of October. Stroll along Wattles and Livernois to see the creative 'crows made by talented Village volunteers and staff from local businesses. The scarecrows are outside the fence, so you can visit them for free any time – even if the Village is closed. Troyhistoricvillage.org
OCTOBER 11TH
Troy Family Fall Fest
Jeanne M. Stine Community Park, 241 Town Center Dr, Troy | 10:00 AM
A free, family-friendly autumn celebration with pumpkins (for purchase), face painting, hayrides, bounce houses, cider and donuts and more. No registration needed. Onlinereg.troymi.gov
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With more than a thousand employees at 24 restaurants, we know payroll and HR can be a huge headache.
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That’s what our restaurants are known for, and that’s why we rely on Trion. Visit RelyonTrion.com.
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Joe Vicari Restaurant Group