Issuu

The Art of Gathering

TH E FO O D & DRI N K ISSU E O C TO B E R 2 02 6

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LIFESTYLE LETTER

The Troy Flavors That Bring Us Together

October 2026 PUBLISHER

Todd Haight | todd.haight@citylifestyle.com E D I TO R I AL C O O R D I N ATO R

Margaret Haight | margaret.haight@citylifestyle.com AC C O U N T M AN AG E R

Allison Sommerville allison.sommerville@citylifestyle.com P U B L I CAT I O N D I R E C TO R

Some of our best memories begin around a table, don't they? My daughters and I have always loved meals out together, maybe more than any other activity. Lunch, dinner, coffee, it doesn't matter. We have the best, most memorable conversations while breaking bread. That’s what I kept thinking about as we put together our October Food & Drink issue. Because while this edition is filled with great food, it’s really about the experiences that surround it. At Fogo de Chão, Michigan’s only location of the internationally known Brazilian steakhouse, we explore the “Art of Gathering” – a philosophy rooted in the centuries-old tradition of churrasco and the idea that a meal is meant to be shared. Especially when you are personally served by the Gaucho (Chef). We also go Beyond the Bean, visiting some of Troy’s most interesting coffee shops, including Seven Sundays, home to Troy’s only nitrogen coffee experience. Then, Postcards from Cindy takes us well beyond Troy, as travel writer Cindy Stewart shares some of her favorite foods from around the world and the memories attached to each one. Different places. Different flavors. The common thread is connection to people, to places and to moments we remember long after the last bite. We hope this issue inspires you to discover a new favorite, revisit an old one and, most importantly, enjoy who you’re sharing it with. Cheers!

T O D D H A I G H T, P U B L I S H E R @ T R OYC I T Y L I F E S T Y L E

Jessica Parsons | jessica.parsons@citylifestyle.com CONTRIBUTING WRITER

Cindy Stewart C O N T R I B U T I N G P H OTO G R AP H E R S

Simran Bajwa, Cindy Stewart

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Jenna Crawford LAYOUT DESIGNER Kelsey Ragain QUALITY CONTROL SPECIALIST Megan Cagle

Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Troy City Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Troy area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions.

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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

12 Featured

18 30

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

The Art of Gathering

Inside Michigan’s only Fogo de Chão, a centuries-old Brazilian tradition transforms dining into discovery

Sunday Coffee, Every Day

Nitro pours, house-made syrups and the story behind one of Troy’s newest coffee stops – plus a few other local favorites

Lifestyle Letter

City Scene

Business Monthly

Hot Spot FOOD + BEVERAGE

Local Limelight FOOD + BEVERAGE

Expert Help PROFESSIONAL SERVICES

Happy Hour FOOD + BEVERAGE

Travel Journal FOOD + BEVERAGE

Events

A Taste of Everywhere

One Troy traveler discovers that the best way to know a place is through its food

On the Cover Michelle Choice toasts the art of gathering with friends at Fogo de Chão in Troy. Photography: Simran Bajwa

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THE ART OF GATHERING

ARTICLE BY R. TODD HAIGHT PHOTOGRAPHY BY SIMRAN BAJWA

I N S I D E M I C H I G A N ’ S O N LY F O G O D E C H Ã O , A C E N T U R I E S- O L D B R A Z I L I A N TR ADITION TR ANSFORMS DINING INTO A N E X P E R I E N C E O F D I S C O V E R Y, H O SP I TA L I T Y A N D C O N N E C T I O N Dinner at Fogo de Chão arrives with a bit of theater. A gaucho chef approaches carrying a skewer of fire-roasted beef, its edges deliciously caramelized from the grill. Perhaps it is Picanha, the celebrated Brazilian Prime Top Sirloin recognizable by its distinctive fat cap and curved shape. He announces it first in Portuguese, offers the English translation, then carves it tableside. Another gaucho follows, this time with Fraldinha, a Bottom Sirloin cut from Southern Brazil. Then a third, perhaps with a perfect tenderloin. Soon, dinner has become a conversation: What was that cut? Which was your favorite? Have you tried this one?

H OT SP OT | FO O D + BEVERAGE

Michelle gives "pulling off the perfect party" a whole new meaning

CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / T R OY M I

Picanha Steak, photo provided by Fogo de Chão

That sense of discovery is at the heart of Fogo de Chão in Troy – the only Fogo in Michigan – and it begins with a tradition born thousands of miles away. Fogo traces its roots to southern Brazil, where the culture of the gauchos gave rise to churrasco: meats butchered with care and roasted over an open flame. Fogo de Chão grew from those traditions into an international restaurant experience, but the rituals remain remarkably intact. General Manager Saif “Safe” Jamal understands the craft from the inside out. Saif joined Fogo in 2018, starting in the kitchen and learning the restaurant from the butcher block forward. He moved into

H OT SP OT | FO O D + BEVERAGE

guest service, studied the front of the house and moved into management. He soon became one of only three members of the Troy team to earn the distinction of Master Gaucho – a recognition requiring mastery of the cuts, butchery, preparation, carving, service and hospitality that define Fogo. For Saif, the food and hospitality are inseparable. “We’ll show you the Fogo way of taking care of you,” he says. That means asking about preferred temperatures, introducing unfamiliar cuts and remembering what you particularly enjoyed. And there is plenty to discover. Picanha may be the signature, but the experience moves through an array of beef, lamb, pork and chicken. Explore the Market Table,

CA N

TA ST

ET HE

LOV E IN A D I S H M A D E F R O M S C R AT C H ." – M I C H E L L E C H O I C E General Manager Saif Jamal

with seasonal soups, vegetables, salads and unexpected fruits alongside selections for vegetarian, vegan and other dietary preferences. And, of course, Fogo’s most celebrated appetizer: Black Pepper Candied Bacon, flavored with brown sugar, red pepper flakes and just enough heat behind the sweetness. If Jamal embodies the craft behind Fogo, Event Sales Manager Michelle Choice is its spirit. Once described by a company executive as “the heart of Fogo,” Michelle brings an irrepressible joy and passion for discovery that makes the experience special. Her appreciation for hospitality began long before Fogo. Raised in Michigan, she initially studied journalism before a college internship at Disney changed her trajectory. There, she

discovered the power of hospitality – how seemingly small gestures can transform someone’s experience. She earned a degree in hotel and restaurant management from the University of Wisconsin-Stout, studied wine and food pairing in Spain and built a career in Detroit hospitality and events. At Fogo, all of those experiences converged. “You can taste the love in a dish made from scratch,” Michelle says. “The gaucho represents a beautiful marriage of chef and butcher, one who then has the opportunity to serve it to guests at the table.” Michelle brings the same philosophy to celebrations and special events, where her first question isn’t about menus or party size. It’s, Why are you gathering? CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / T R OY M I

Event Sales Manager Michelle Choice

Perhaps it’s 30 guests for an intimate wedding dinner, a family’s milestone birthday or executives planning a private lunch. Fogo can even take the experience off-site, with carving stations or gauchos to grill and serve at company headquarters or beneath a tent in a client’s backyard. Michelle begins with the occasion and builds from there. “How can I help build the vision of what you’re looking for?” she asks. As autumn gives way to the holiday season, the question of why we gather takes on particular meaning. Michelle sees Fogo as a modern gathering place, a table around which families celebrate, colleagues toast accomplishments and friends reconnect. Her work throughout Troy has extended that philosophy into the community through local organizations, charitable efforts and traditions such as Fogo’s Brunch with Santa, which she helped shape into a Troy experience families return for, year after year.

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"The gaucho represents a beautiful marriage of chef and butcher, one who has the opportunity to serve guests at the table." – Michelle Choice In an age when dinner can be hurried and celebrations overscheduled, perhaps that is Fogo’s most luxurious offering. Time to linger. To try something unfamiliar. To talk across the table. To be cared for by people who understand that the occasion matters. The fire may be what cooks the meal. The gauchos may provide the theater. The food may be what first brings everyone to the table. But the real art of Fogo de Chão is creating the joy once they gather. Fogo de Chão Troy | 248.817.1800 Designed and styled by Margaret Meyer Haight. Hair and makeup up Becca Haight @hair.by_bech

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ARTICLE BY MARGARET MEYER HAIGHT | PHOTOGRAPHY BY SIMRAN BAJWA

Sunday Coffee, Every Day NITRO POURS, HOUSE-MADE SYRUPS AND THE STORY BEHIND ONE OF TROY’S NEWEST COFFEE STOPS

Coffee may be the reason people first walk through the doors of Seven Sundays in Troy, but owners Chris and Krystal wanted to create something beyond what’s in the cup. Here’s our chat, over a cappuccino and scone, of course.

WHAT INSPIRED SEVEN SUNDAYS?

We love coffee, especially the experience around it. We wanted something welcoming, energetic and a little different from the traditional coffee shop. The kind of place we would want to spend time in. Sunday is the one day of the week people slow down, enjoy themselves and spend time with the people around them. So, we give you a little of that Sunday feeling every day of the week. That became Seven Sundays.

“More than anything, we want you to remember the experience, not just the drink. Great coffee matters, but so does how you’re treated.” Nitro Cold Brew

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WHY BRING SEVEN SUNDAYS TO TROY?

Troy was a natural choice for us. We’re raising our family here, so we already felt connected to the community. After opening our first Seven Sundays in Royal Oak, we saw an opportunity to bring the concept closer to home. Big Beaver Road is such an active part of the city, with residents, businesses, offices and shopping, plus people coming into Troy from all over Metro Detroit. We felt Seven Sundays could bring something different to the area and become part of people’s everyday routines.

WHAT MAKES NITRO COFFEE DIFFERENT?

This is something you really should experience. The coffee is infused with nitrogen and poured through a draft system, giving it a beautiful cascading effect and an incredibly smooth, creamy texture. You get that richness and mouthfeel without needing to add cream. It’s less about simply drinking a cold coffee and more about the entire experience, from watching it pour to the texture and taste. We’ve taken the draft concept beyond traditional nitro coffee. Some of our most popular drinks are specialty draft lattes, where we can combine that smooth, creamy experience with flavors and recipes that are uniquely Seven Sundays.

BEYOND NITRO, WHAT SETS SEVEN SUNDAYS APART? We make our syrups in-house using organic cane sugar and avoid artificial dyes. We use ceremonial-grade, single-cultivar matcha from Matchaful, and we’re constantly developing drinks and flavors you won’t necessarily find everywhere else. We’re also not afraid to have fun with coffee. You can come in for a great traditional espresso drink or discover something completely new.

WHAT DO YOU HOPE PEOPLE EXPERIENCE WHEN THEY WALK IN? More than anything, we want you to remember the experience, not just the drink. Great coffee matters, but so does how you’re treated. That’s what we’re trying to build with Seven Sundays. CONTINUED >

Matcha Latte OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / T R OY M I

Community area inside Seven Sundays

MORE LOCAL COFFEE WORTH A VISIT

Troy is brewing with locally owned coffee shops, each offering its own distinctive flavors, atmosphere and personality. Here are a few other well-reviewed spots to try.

Cafe Immortelle Cozy and eclectic, this family-owned café pairs specialty coffee and tea with an unexpectedly creative food menu in a space that feels more like a living room than a coffee chain. Don’t miss: The Mexican Mocha, a customer favorite, or – for something unexpected – the Spam Musubi. cafeimmortelle.square.site 4979 Livernois (at Long Lake) | (248) 250-9858

% Percent Coffee Globally inspired coffee meets modern convenience at Percent, where beans from around the world are roasted locally and served in a spacious café complete with a drive-through. Don’t miss: The Percent Blend Drip, combining coffee from Nicaragua, Costa Rica, Ethiopia, Yemen, Vietnam and Japan in a single cup. percent-coffee.com 1010 E. Maple (at Rochester Road) | (248) 629-6056

Motor Chai Cafe Motor City style meets South Asian flavor at this playful automotive-themed café, where chai, espresso and creative drinks share the menu with wraps, sweets and other café fare. Don’t miss: The Adeni Chai. Pair your chai with the automotive-inspired Turbo Smash Taco Wrap. motorchaicafe.com 3634 Rochester Road (north of Big Beaver) | (248) 219-2021

Utopia Coffee A sleek, modern café specializing in creative lattes, matcha and house-made flavors, Utopia offers a relaxed spot to work, meet a friend or discover something new. Don’t miss: The Utopia Latte, made with house-made brown sugar syrup and cinnamon. Or try the dessert-inspired Cookie Butter Latte. 766 W. Big Beaver (at Wilshire) | (248) 422-6897

LOCA L LIM E LIGH T | FO OD + BE VE RAGE

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Troy

Raises Them Right There’s more than one recipe for success. For Balamohan and Prasanthi Tadepalli, it started with some money and two suitcases, mixed with hope, hard work and the promise of opportunity. The couple came from India to Michigan determined to build a better life, eventually choosing Troy as home. Years later, their son Hemanth has built on that foundation in ways hardly imagined. Hemanth attended House of Montessori, Morse Elementary, Boulan Park Middle School and Troy High School before earning his bachelor’s degree in computer science

from Kettering University and master’s in information and cybersecurity from UC Berkeley. He’s now completing a Ph.D. in cyber defense at Dakota State University. Still under 40, Hemanth Tadepalli has already built a remarkable career in cybersecurity, with roles at Google, Mandiant and, today, May Mobility, where he works at the intersection of cybersecurity, technology and autonomous transportation. He has advised Michigan on election security, been named one of Oakland County’s 40 Under 40, received the Governor’s Service Award and was named one of CISO’s Connect’s Top 100 Cybersecurity Leaders in the world this year. Yet despite opportunities that could have taken him anywhere, Hemanth keeps coming home. “Growing up here shaped who I am,” he says. “I’ve been fortunate to work with organizations around the world, but I’ve always felt strongly about investing back into the community that is home.” His connection to Troy, however, goes far beyond school. As a teen, he served as president of the Troy Public Library Teen Advisory Board and was appointed student representative to the Troy Planning Commission. Later, he became involved in local political campaigns, serving as Deputy Campaign Manager for Troy Mayor Ethan Baker. Today, he serves on Troy’s Brownfield Redevelopment Authority. And then there’s the part of his résumé you probably wouldn’t expect from a cybersecurity expert: Violist with the Troy Metro Symphony Orchestra. “Music gives me another way to connect with the community and contribute to Troy’s cultural life,” he says. That sense of service follows him into his professional life. Michigan Secretary of State Jocelyn Benson appointed Hemanth to an Advisory Task Force on Election Security and Integrity, an experience that showed him how closely technology and public trust are intertwined. His current work at May Mobility takes that idea in another direction. As vehicles

Meet a Troy native who proves ambition and service begin with remembering your roots ARTICLE BY MARGARET MEYER HAIGHT

EXP E RT H E LP | P RO FES SION AL SE RVICE S

become increasingly autonomous, he says cybersecurity becomes more than an IT concern. It’s a matter of safety. Remaining optimistic about the future he says, “Technology has enormous potential to improve how we live. My hope is we build it responsibly, so innovation doesn’t come at the expense of privacy, safety or trust.” For Hemanth, that future is also deeply connected to where his own story began. “My parents came here looking for an opportunity to build a better future, and I want to honor that by helping create even more opportunities for the next generation,” he says. “Some of the most meaningful work is the work you do where you’re from.” It’s a philosophy he sums up even more simply: “I truly believe Troy raises them right.” October is Cybersecurity Awareness Month. Here’s Hemanth’s top tips for protecting yourself in a world that is increasingly powered by AI:

“I’ve been fortunate to work with organizations around the world, but I’ve always felt strongly about investing back into the community that is home.” 1. LOCK DOWN YOUR ACCOUNTS

Use strong, unique passwords, enable multi-factor authentication and keep your devices updated. Be cautious and slow to click when sharing sensitive personal, financial or work information with AI tools.

2. DON’T AUTOMATICALLY TRUST WHAT YOU SEE OR HEAR

With the advance of deepfakes and voice impersonations, don’t get fooled by a familiar face or voice on your phone. If your “bank” calls or a “family member” suddenly needs money, verify the request another way. “You don’t have to be a cybersecurity expert to protect yourself,” Hemanth says. “Just develop a few good habits, stay skeptical of unexpected requests for money and take a moment to verify information.” OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / T R OY M I

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Do The Monster Mash With These Fall-Focused

spook - tails Cocktails Perfect For Halloween Festivities

ARTICLE BY SAM LAGE | PHOTOGRAPHY BY NICOLETTE MARTIN

H AP PY H OU R | FO O D + BE VE RAGE

TOASTED MALLOW

• • • • •

1 1/2 ounces vodka 1 1/2 ounces chocolate liqueur 1/2 ounce Frangelico liqueur graham crackers marshmallows

Combine all ingredients except for the graham crackers and marshmallows in a shaker tin. Add ice and shake vigorously until sufficiently chilled and blended. Crush graham crackers in a plastic bag to make a fine powder. Coat half of a martini glass with your crushed graham crackers and strain your cocktail into the coated martini glass. Layer the top of the drink with marshmallows and toast with a crème brûlée torch. Enjoy!

CONTINUED >

Combine all ingredients except for the nutmeg in a shaker tin. Add ice and shake vigorously until sufficiently chilled and blended. Strain through a mesh fine strainer into a martini glass or other decorative glassware without ice. Shave fresh nutmeg over the top as a garnish and enjoy!

PUMPKIN BRAIN PURÉE

• 2 ounces cachaça (Brazilian sugar cane rum, silver rum can be substituted) • 1 ounce Galliano liqueur • 1/2 ounce lemon juice • 1/2 ounce brown sugar & cinnamon syrup • 2 tablespoons pumpkin puree • fresh nutmeg

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / T R OY M I

CANDY CORN BOURBON

• • • •

Milk Mint cocolate chip ice cream Halloween Oreos Gummy worms

H AP PY H OU R | FO O D + BE VE RAGE

DIRT + SQUIRMS

( K I D - F R I E N D LY ! )

Crush 5-8 Oreos inside a plastic bag. Layer the bottom of a glass with half of the crushed Oreos to make a nice base. Add 2-3 scoops of mint chocolate chip ice cream and fill the rest of the glass with cold milk. Add another layer of crushed Oreos to float on top. Finish with 2-3 gummy worms around the top and enjoy!

• 2 ounces bourbon • 1/2 ounce brown sugar & cinnamon syrup • 2 dashes of orange bitters • 5 candy corns Combine all ingredients in a shaker tin. Muddle the candy corns inside the shaker tin, add ice and shake vigorously until sufficiently chilled and blended. Strain through a fine mesh strainer in an old fashioned glass over a large ice cube. Garnish with a piece of candy corn on top of the ice cube and enjoy!

Savings & service with a smile Call, click or stop by today Ann Percy, Agent 4101 John R Rd Ste 500, Troy, MI 48085-3690 Bus: 248-879-9690 annpercyagent.com State Farm, Bloomington, IL

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / T R OY M I

A Ta ste of Ever y where Troy traveler tastes her way through cultures around the world

T R AV E L J OU R N A L | FO OD + BE VE RAGE

and rice, and jambalaya. After moving to Buffalo, New York as a child, it was the original Buffalo chicken wings and pizza from Frank & Teressa’s Anchor Bar that we craved, but mom continued to make our favorite southern dishes. American Chef and Restauranteur Thomas Keller said, “No one owns the products of the world. Chefs imprint their own personality and thoughts onto food, and their story, history, culture and heritage bring us together.” Not surprisingly, meeting chefs from other countries has deepened my appreciation for their unique culinary skills. During a yoga retreat in Turin, Italy, we watched our guide and chef, Monica Wuthrich, shop at a local market in Bra, a city in the northwestern Piedmont region, for fresh dinner ingredients. We then helped her prepare homemade pasta, sauce and tiramisu for dessert. “I love creating new dishes and especially enjoy teaching others the art of Italian cuisine,” Monica says. She learned to cook from her parents, Ernesto and

ARTICLE AND PHOTOGRAPHY BY CINDY STEWART

If I could, I would travel the world to experience vast oceans, majestic mountains, medieval towers, suspension bridges, castles and the breathtaking sights and sounds of bustling cities and quaint towns. Over the past three years, I’ve been fortunate to visit Alaska; Turin, Florence and Sorrento, Italy; Paris and Provence, France; Warsaw, Poland; Costa Rica; Panama; the Galápagos; and Belize. With each unique destination, one thing stood out: the food. James Beard said, “Food is our common ground, a universal experience,” which highlights how sharing a meal brings people together across all differences. Each country or region has its own specialties, and I’m blessed to have tried many of them. Let’s explore a few memorable ones, starting with my earliest family favorites. Born in New Orleans, Louisiana, my mom, aunts and grandmas (Mamie and MawMaw) taught me to enjoy some of the finer foods like seafood gumbo, crawfish etouffee, stuffed artichokes, red beans

Chocolate chef in Italy

Pizza in Sorrento, Italy

“

“ F o o d i s o u r co m m o n g r o u n d , a u n i ve r s a l e x p e r i e n ce ." – J a m e s B e a r d

Chef Monica Wuthrich, Turin, Italy

Bakery in Torino, Italy

Chef Catherine, Provence, France

Cindy pairing wine with yoga

CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / T R OY M I

Fresh seafood in French market

Carlotta, as a young child and later graduated from Gastronomiche di Pollenzo. The University of Gastronomic Sciences (UNISG) in Pollenzo is the world’s only university devoted entirely to gastronomic sciences. Located in a UNESCO heritage site, it combines education, research and hands-on culinary experiences. Our group toured this distinctive campus, where academic, cultural heritage and practical gastronomy come together. The university prepares professionals in food science, culture, sustainability and management while giving visitors an immersive look at one of Italy’s most celebrated culinary regions. Last fall, during another yoga retreat in Provence, France, we settled into our home away from home at Mas Millésime, where owners Ronald and Charlene and Chef Catherine from Belgium treated us to sumptuous meals. Each morning, breakfast in the farmhouse kitchen featured homemade breads, croissants, fresh fruit, assorted jams – plum, blueberry, red currant and apricot – along with Charlene’s homemade yogurt, granola, almonds, raisins, nuts, scrambled eggs and bacon.

Delightful desserts at a bakery in Paris, France

Cindy gets hands on in Provence, France

“To understand a culture, taste its food.” After a bountiful breakfast, we had the energy to explore Les Baux, an old town with 10th-century ruins and evidence of settlements dating back to 6,000 BCE. The lookout near the ruins offers stunning views, while the cobblestone streets of the newer town are lined with quaint shops, restaurants and St. Vincent Church. That evening, Chef Catherine prepared carrot-ginger soup, spinach and zucchini puff pastry, salmon with butternut squash, red onion and fennel purée along with a creamy chocolate mousse for dessert. One highlight of our trip was taking cooking lessons at Chef Catherine’s home. We prepared ratatouille from scratch, puff pastry dough, chicken breasts and seabass stuffed with prosciutto, goat cheese and ratatouille, along with baby potatoes. For dessert, we made cream puffs with vanilla ice cream and chocolate sauce – a meal fit for royalty. “To understand a culture, taste its food,” as they say. As I prepare to travel to Greece and Malta this month, I hope to experience so much more.

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Carrabba's Wine Dinner Featuring Orin Swift Carrabba's, 600 W Big Beaver Road, Troy | 6:30 PM Join Carrabba's for a new pairing event celebrating the wines of Orin Swift. While Orin Swift is known for its iconic bottle designs, this evening invites you to go Beyond the Label. Discover what happens when their incredible wines are perfectly paired with five delicious Italian courses, created especially for this dinner event. To RSVP, visit carrabbas.com or call (248) 269-0095. O C TOBE R 1 7 T H

The Family Magic Soiree Show at The Embassy Suites Embassy Suites, 850 Tower Drive, Troy | 2:00 PM Bring the whole family for an unforgettable hour of laughter, amazement and interactive magic at The Magic Soiree's family show. These shows are designed for children and the grown-ups who bring them. Expect incredible magic, hilarious comedy and plenty of audience participation, where everyone becomes part of the show. Perfect for ages 4 to 104. Visit TheMagicSoiree.com for details. O C TOBE R 2 9 T H

Fogo de Chao Wine Dinner Fogo de Chao, 301 W Big Beaver Road, Troy | 6:30 PM Join Fogo de Chao's Third Annual Bear Hug Detroit Wine Dinner. Featuring a five-course menu with four Trapiche wine pairings from South America, benefiting Bear Hug Detroit. For more details or to RSVP, call (248) 817-1800.

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