West Bloomfield, MI October 2022

Prime Concepts Detroit F O O D + B E V E R AG E

SAVO R LO CAL FAVO RITES

O C TO B E R 2 022

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October 2022 PUBLISHER

Joe Geagea | joe.geagea@citylifestyle.com EDITOR IAL COOR DINATOR

Amy Niezur | amy.niezur@citylifestyle.com

LIFESTYLE LETTER

AD DESIGNER

Relish the Flavors of Fall

Whitney Lockhart

Welcome Fall! With the changing seasons comes a change in what we are craving, and with fall that often means comfort food. October is our most delectable issue of the year, filled with some of our favorite dishes and beverages available in the West Bloomfield area.

This month, we bring you a bevy of dining ideas, with a spotlight on the restaurants of Prime Concepts Detroit—a group with several delicious options in the area, from steak to seafood and more. Get your tastebuds ready, you are in for a treat!

We have also included a few new and easy recipes for you to try at home that make the most of both dried and fresh herbs. Go ahead and choose your favorite, whether you’re cooking for just your family or entertaining guests.

There is an art to creating a flavorful dish that not only satisfies our taste buds but evokes memories. The aroma of certain spices and foods can bring us right back to our childhood kitchen table, which can be incredibly powerful and comforting. Food brings us all together, and whether we are sharing a meal with loved ones or enjoying a night out on the town, the time spent while enjoying food is invaluable.

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

CONTR IBUTING PHOTOGR APHER S

JOE GEAGEA, PUBLISHER @WEST_ BLOOMFIELD_CIT YLIFEST YLE

LAYOUT DESIGNER

Kelsey Ragain CONTR IBUTING WR ITER

Angela Broockerd

Amy Gillespie, Janie Jones, Field Museum, Prime Concepts Detroit, Ellie Francis, Cat Shapiro

Corporate Team CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore CHIEF OPERATING OFFICER Randy Radosevich DIRECTOR OF SOCIAL MEDIA Mindy Hargesheimer ART DIRECTOR Sara Minor OPERATIONS DIRECTOR Janeane Thompson AD MANAGER Chad Jensen WEB APPLICATIONS Michael O’Connell

Learn how to start your own publication at: citylifestyle.com//franchise

Scan QR code to visit our Instagram CIT YLIFEST YLE.COM/ WESTBLOOMFIELD |

Proverbs 3:5-6 West Bloomfield City Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the West Bloomfield area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent.

Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in West Bloomfield City Lifestyle™ is gathered from sources

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O C TO B E R 2 0 2 2

inside the issue The Food & Drink Issue

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F E ATU R E D

D E PA RTM E NTS

12 A Taste of Thyme and Honey

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Lifestyle Letter

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City Scene

10

Local Experiences

12

Party Planning

FO O D + B EV E R AG E

16

Chef ’s Selection

FO O D + B EV E R AG E

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Culinary Creations

26

Must See

30

Seasonal Setups

32

Events

Cat Shapiro Brings Food, Color, and Togetherness to Metro Detroit

16 Hospitality Meets Luxury

Prime Concepts Detroit Brings Unique Dining Experiences to Metro Detroit

20 Cooking Fresh Easy Recipes with Herbs

O N T H E C OV E R

Photography: Amy Gillespie PAO shines at 114 W. Adams in Detroit.

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O C TO B E R 2 0 2 2

city scene

Where neighbors can see and be seen.

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Locals enjoy the music of Kaitlyn Rose at the Marshbank Music concert on July 27.

Photography by West Bloomfield Parks

Want to be seen in the magazine?

Tag your Instagram photos with @west_bloomfield_citylifestyle

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O C TO B E R 2 0 2 2

local experiences The best places and things to do in our area.

Fall is here and we are ready for a foodie experience to usher in the new season. We are sharing some of the best spots around town with great atmosphere, seasonal menus, outdoor seating, and an elevated experience. Treat your taste buds this month and get out to explore what our area has to offer.

St ylish & Upscale Foodie Establishments SHELBY: Tucked away in Detroit's financial district with a former bank

vault, Shelby offers a speakeasy vibe and inventive cocktails. 607 Shelby St Detroit, Michigan IMAGINATE: Fine dining and Sunday brunch are on tap at this chic Royal Oak spot. 401 S Lafayette Royal Oak, Michigan MAR R OW: Savor a 5-course prix fixe chef's tasting menu, or join their Meat Club through their own butcher shop. 8044 Kercheval Detroit, Michigan BACCO RISTORANTE: Chef and proprietor Luciano DelSignore offers warm hospitalit y and f ine Italian dining. 29410 Northwestern Hwy Southfield, Michigan CANDY BAR : Elevated cocktail bar in a unique setting. 1509 Broadway Detroit, Michigan

Scan for more photos and the full list.

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a taste of thyme and honey ARTICLE BY AMY NIEZUR | PHOTOGRAPHY BY ELLIE FRANCIS AND CAT SHAPIRO

Cat Shapiro Brings Food, Color, and Togetherness to Metro Detroit

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PA RT Y P LA N N IN G | FOOD + BE VE RAGE

Cat Shapiro

“Thyme and Honey is more than just food and color to me,” says Cat Shapiro, “it’s about human interactions— the togetherness in which food brings all cultures and walks of life together. It’s the memories and feelings that a thoughtfully prepared and beautifully presented dish can evoke.”

Thyme and Honey is a gourmet food company that specializes in catering and events. Creative charcuterie and cheese boards, nosh boxes, and in-home personal or private chef services compose their offerings. Headed by chef and owner Cat Shapiro, Thyme and Honey started in 2017 as a catering and meal-prep business serving Metro Detroit. “We specialize in a playful and colorful culinary experience. Our ingredients and dishes are health-conscious, made from scratch, and we strive to support Michigan farmers and makers,” says Cat. No matter what a client requires, Thyme and Honey seeks to make their dreams come true. “Our mission is to always provide at least four things to our catered events—a delicious, colorful, wholesome, and gourmet experience, no matter your budget. Many of our events start with elaborate grazing tables offering everything from cured meats and artisan cheeses to small bites and shooters, along with custom menu creations for weddings and large corporate productions,” notes Cat. Thyme and Honey works extensively with their customers to bring their culinary vision to life and work their magic around the space. “We see food through rainbow-colored glasses, often receiving compliments that it is too beautiful to eat. But it never fails that once our food hits your plate, you’ll be back to the grazing table for seconds!”

Cat’s favorite selections depend on the season and type of event. “This summer I’ve been really obsessed with coming up with new salad creations from stone fruits such as peaches and plums or making the most of this incredible tomato season, taking a note from those rich colors to make savory dishes,” says Cat. “However,” she adds, “some of our most popular items will always be my favorites—mezze platters, chicken and waffles, or bagel and lox creations for brunch. The list goes on and on!”

“I have always been a chef, even back when I wasn’t certified as one,” muses Cat. “It’s in my heart.”

Fascinated by cooking and spending time in kitchens, it was no surprise that she decided to take the leap toward becoming a professional. “About 10 years ago I decided to make my passion official and went to culinary school at Schoolcraft College, truthfully the best decision I could have made.” Since then, Cat has had the opportunity to work for chefs across Michigan, help launch notable restaurants and cafes, and develop recipes for national brands.

The future is exciting for Thyme and Honey as well.

“We recently signed a lease on a storefront that will become our Café + Bodega in New Center in Detroit and are excited to bring new and enhanced offerings to the city and beyond this winter,” says Cat. With Thyme and Honey, Cat hopes to show the next generation, including her children, that “food doesn’t have to be something that just nourishes you. It can create an everlasting impact and memory, even with the simplest ingredients.” Bringing a bit of beauty into the world sustains us, and Cat is proud to do her part.

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hospita lity meets luxury

PRIME CONCEPTS DETROIT BRINGS UNIQUE DINING EXPERIENCES TO METRO DETROIT ARTICLE BY AMY NIEZUR | PHOTOGRAPHY BY AMY GILLESPIE, PRIME CONCEPTS DETROIT

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C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

PAO in Detroit

Prime29 in West Bloomfield

“Hospitality Meets Luxury” is the vision behind Prime Concepts Detroit, a restaurant group headquartered in West Bloomfield and the creative minds behind several restaurants in the area. “Prime Concepts Detroit is a product of love and passion,” says Joe Barbat, Chairman and CEO of Prime Concepts Detroit. “The stepping stone to our success was Prime29 Steakhouse, which is celebrating its 10-year anniversary this year. A few years later Nara, a beloved neighborhood restaurant, came to life. We created something special in a location that most considered doomed to fail because of numerous previous restaurants failing in that space. At that moment, we confirmed to ourselves that with a strong, dedicated, hardworking, and creative team we could truly build something special. That is how Prime Concepts Detroit came to life. Later, we proudly added our flagship Detroit supper club PAO, which soon became a staple in the downtown entertainment district area.”

Beyond Prime29, Nara, and PAO, Prime Concepts Detroit also operates Wabeek Country Club in Bloomfield Township. “Our members are young professionals who seek an elevated, getaway experience,” says Joe. “A day at Wabeek will be the best vacation you ever had, right in your own neighborhood.” With a golf course designed by Jack

Nicklaus and Pete Dye, fine dining, and numerous other amenities, he adds, “it is as luxurious as a 5-star resort.”

On the horizon for Prime Concepts Detroit are two new spaces. Nara Miami is a brand-new location in North Miami, Florida, which will launch later this year. Closer to home, guests can experience a new restaurant in West Bloomfield, which will open later this year as an Italianthemed supper club and banquet hall.

Prime Concepts Detroit’s strength is their team, says Joe. “The restaurant industry was shattered by COVID19, and we learned how to come back stronger. Make no mistake, it has been a difficult journey, but as we maintain our guest pledge for great food, excellent service, and an elevated atmosphere, we will continue to work hard and have fun doing it.”

NARA

“Prime Concepts Detroit is a product of love and passion, the stepping stone to our success was Prime29 Steakhouse, which is celebrating its 10-year anniversary this year.”

—Joe Barbat CONTINUED >

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/WE STBLO O M F I E L D

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Places to Savor NARA Featuring Japanese-inspired cuisine, expertly crafted sushi, and live hibachi shows complimented by our Nara Nights experience in the ultra-lounge. naragrille.com PRIME 29 Aged USDA cuts and jet-fresh seafood straight from the water. Live musicians and DJ entertainment every weekend. prime29steakhouse.com PAO The first supper club in the metro Detroit area, PAO is a culinary journey of delicious flavors and an unforgettable atmosphere. paodetroit.com

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C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

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EASY RECIPES WITH HERBS

Cooking Fresh

GARLIC HERB BUTTER INGREDIENTS • 1/2 cup unsalted butter, softened to room temperature • 4 tablespoons fresh parsley, chopped • 1 tablespoon herb of your choice (dill, basil, or oregano are my go-to herbs) • 1 clove garlic, chopped • 1 tablespoon fresh lemon juice • 1/2 teaspoon salt • cracked pepper (to taste)

Herbs are a great addition to any recipe, and we have some fresh suggestions for your next meal. Don’t love to cook?

Don’t worry! These recipes are quick, easy, and a fantastic way to elevate your cooking to chef-level without the stress.

INSTRUCTIONS Place all ingredients in a food processor (or mix by hand in a bowl).

Transfer butter mixture to parchment paper or plastic wrap. Cover butter tightly and roll into a log.

Place in refrigerator until firm. Enjoy!

ARTICLE BY ANGELA BROOCKERD AND AMY NIEZUR | PHOTOGRAPHY BY JANIE JONES

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C ULIN A RY CR E AT ION S | F OOD + BE VE RAGE

Chimichurri is a condiment that can be used in endless ways, such as a sauce or dip. Serve over fish, chicken, or vegetables, or with crackers.

CHIMICHURRI INGREDIENTS • 1/2 cup olive oil (or flax oil for added omega-3 nutrition) • 2 tablespoons red wine vinegar (or lemon juice) • 1/2 cup-1 cup fresh parsley, chopped finely • 1/4 cup fresh basil or cilantro • 3-4 cloves garlic, minced • 1 small red chili or 1 tablespoon red pepper flakes • 1/2 teaspoon dried oregano or Italian seasoning • 1 teaspoon salt • pepper (to taste)

INSTRUCTIONS Chop fresh herbs finely and add to a bowl. Add remaining ingredients and mix. Chill for 1-2 hours. Enjoy!

CONTINUED >

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/WE STBLO O M F I E L D

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HERB SALT INGREDIENTS • 1 cup salt of your choice (I prefer Himalayan pink salt, but any salt will do) • 1/4- 1/2 cup parsley (add more if using fresh herbs) • 2 tablespoons dried basil (1/4 cup if using fresh) • 1 tablespoon oregano • 1 tablespoon lemon zest • 1 garlic clove, minced • any additional herbs you prefer (optional)

INSTRUCTIONS Add fresh parsley, garlic, lemon zest and a little bit of salt to a blender or food processor. Mix for 10 seconds.

Add remaining ingredients and blend again. Line the baking sheet with parchment paper. Pour salt mixture onto the sheet and spread evenly. Set in a cool oven overnight to dry. Pour salt into a container of your choice and enjoy!

Herb salts can add flavor to a variety of dishes.

There are endless flavor combinations, and these salts are so handy to have as a staple in the kitchen.

Plus, they make great gifts for family and friends!

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The T. rex Experience

SUE

See SUE's New Digs at Cranbrook Institute of Science 26

M UST SE E | L IFE + CU LTURE

Looking for something wild to do this fall?

SUE can’t wait to eat, or rather, meet you!

Coming to the Cranbrook Institute of Science in Bloomfield Hills from October 1 to April 30, SUE: The T. rex Experience is an exciting opportunity to step into SUE’s world. SUE: The T. rex Experience is a cutting-edge exhibit that allows visitors to uncover the mysteries of the famous fossil and how scientists continue to learn from this impressive specimen.

SUE’s new digs at the Institute of Science feature an immersive multimedia adventure for the whole family. Visitors can view a 40-foot long fully articulated cast skeleton of SUE the T. rex, one of the largest Tyrannosaurus Rex specimens ever discovered. Guests will also be transported to a Cretaceous forest and learn how the fossil was unearthed. Additionally, the SUE exhibit includes a cast of a Triceratops skeleton and a full-scale replica of a T. rex battling a duck-billed Edmontosaurus.

Your senses will be fully engaged on your visit.

Feel the texture of dinosaur skin, hear the subsonic rumble of a T. rex, watch SUE move through the Late Cretaceous forest, and even take a sniff of dinosaur breath! Digital and sensory interactives are supplemented by a multimedia light show with full narration. The exhibition is presented in both English and Spanish.

Organized by the Field Museum and part of the Griffin Dinosaur Experience, the SUE exhibit was made possible by the generous support of the Kenneth C. Griffin Charitable Fund.

Tickets for SUE: The T. rex Experience are $10 for adults who are non-members and $9 for all Institute of Science standard members.

Children ages 2-12 and adults 65 and over are $8 each. Enhanced members and children under 2 may enjoy the exhibit at no cost. Please note, non-members must also purchase general museum admission.

For more information, please visit science. cranbrook.edu/explore/exhibits/sue.

ARTICLE BY AMY NIEZUR PHOTOGRAPHY BY FIELD MUSEUM OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/WE STBLO O M F I E L D

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HOST YOU R OW N FOOTBA LL TA ILGATE PA RT Y

It’s officially fall, football and tailgating season, and you can feel the excitement in the air. Kick off your party by inviting your favorite fans over, then entertain in effortless Americana style with the latest styling tips hosted by experts Lauren Lane Culinarian and LeAnn Parker of Silvertooth Home. You’ll earn hearty cheers for your hosting skills with these charming tailgating DIY tutorials plus original recipes upstyled for a modern spin on stadium comfort food. It’s the ultimate outdoor game-day experience you can enjoy in your own backyard or anywhere you love to gather your team for the season.

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S EASON A L SE T U P S | PARTY PLANNI NG

Truck: Sweet Streams Lavender Co. @sweetstreamslavender Recipes: Lauren Lane @lauren_lane_culinarian Stylist: LeAnn Parker @silvertoothhome Photography: @uncommon.jane

It’s the ultimate outdoor game-day experience you can enjoy in your own backyard or anywhere you love to gather your team for the season.

Praline Pecan Crunch Snack Mix Ingredients • 8 cups brown sugar or cinnamon cereal squares • 1 cup pecan halves • 1/3 cup light corn syrup • 1/3 cup firmly packed brown sugar • 3 tablespoons butter • 1 teaspoon vanilla • 1/2 teaspoon baking soda • 2 cups white chocolate-covered pretzels • 1 cup salted peanuts • 2 packages of large waffle cones or paper bags Instructions 1. Heat oven to 250°F. Spray a 13 x 9-inch baking pan with non-stick cooking spray. Combine cereal and pecans in pan and set aside.

2. In a 4-cup microwaveable bowl, combine corn syrup, brown sugar and butter spread. Microwave on HIGH 1 minute 30 seconds. Stir. Microwave 30 seconds to 1 minute 30 seconds or until boiling.

3. Stir vanilla and baking soda into mixture. Pour over cereal mixture; stir to coat evenly. Bake for 1 hour, stirring every 20 minutes. Spread on baking sheet and cool completely; break into pieces.

When cooled, add peanuts and pretzels. Makes about 10-11 cups. Store tightly covered.

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Scan the QR code or visit bit.ly/TailgateLifestyle for more recipes and DIY instructions.

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/WE STBLO O M F I E L D

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

O C TO BE R 7 T H

Late Night Paranormal Tour at the Whitney

T HE WHITN EY, 4421 WOODWA R D AV E DE T R O I T, MI | 9 :30 P M Tour the historical Whitney mansion and carriage house while enjoying a special "Witching Hour" cocktail!

Tour continues every Friday evening through November 18. Visit thewhitney.com for reservations.

O C TOBE R 1 1 T H

Fiddler on the Roof

FIS HER THEATRE, 3011 W G R A ND B LV D DE T R O I T, MI | 8 :0 0 P M Thrill to the Tony-nominated Broadway revival of this classic musical. Shows run from October 11 to October 16. For more information and tickets, visit broadwayindetroit.com .

O C TOBE R 2 3 RD

Trick or Treat Trail

MARS HBAN K PARK, 28 05 HILL E R R D WE ST B LO O MF I E L D, MI | 3:0 0 P M West Bloomfield Parks presents Trick or Treat Trail! Dress in costume and collect treats from characters, local businesses, and organizations. Slots available starting at 3:00 PM. Registration includes treat bag, cider, and donuts. For more information and to register, visit wbparks.org .

CONTINUED >

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EXTERIOR

Painting • Powerwashing • Sanding/Scraping Caulking • Siding Repair • Wood Trim Repair Wood Trim Staining • Stucco Board Repair

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EVENTS CONTINUED

OCTOBER 26TH

TEDx Detroit

MUS I C H A L L , 35 0 MA DI S ON ST DE T R O I T, MI | 8 :0 0 A M A full day of exciting events is waiting at TEDx Detroit, a gathering of the area's top designers, educators, scientists, thinkers, and entrepreneurs. For details, visit tedxdetroit.com .

NOVEMBER 1ST

Senior Health Expo

You Dream it,, ,We Make it

kitchens, bathrooms, custom rooms

A B B OT T MI DDL E S C H O OL , 338 0 O R C H A R D L A K E RD O R C H A R D L A K E , MI | 9 : 00 A M Explore a variety of health and wellness topics tailored to the needs of seniors. Free lunch available for the first 200 participants. Pre-register at wbparks.org .

NOVEMBER 8TH

Heroes Appreciation Breakfast

FREE IN-HOME ESTIMATES • FULL REMODELING SERVICES Shelby Township • West Bloomfield • www.lafata.com • 586.930.1699

WE ST B LO O MF I E L D MI D D L E S C H O O L , 6 0 0 0 O R C H A RD L A K E R D WE ST B LO O M F I E L D, MI | 9 :0 0 A M In conjunction with West Bloomfield Township, WBSD, and the West Bloomfield Library, honor and recognize veterans at this special event. Live entertainment and speakers will be there! To register, visit wbparks.org .

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

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