Eat your way across West Bloomfield
October is our most delectable issue of the year. So, we've filled our pages with some of our favorites around town.
Have you discovered Nonna Maria's? This family-owned restaurant and pizzeria offers authentic Italian cuisine paired with amazing wine selections. And it's named after Chef/Owner John Gallagher's grandmother. How can you resist?
Then, discover The Magic Soiree, a unique dinner theatre experience, with magicians who perform right at your table and a hilarious stage show – not to mention a delicious buffet dinner. Dinner and a show? It's magical.
We visit with the celebrities – and the everyday heroes – living at Provision Living, and meet United Restoration Disaster Services, a Veteran-owned roofing company marked by integrity as much as quality.
As you enjoy the Food & Drink edition of West Bloomfield City Lifestyle, make this a month to discover the tasteful surprises found across our community. TODD HAIGHT, PUBLISHER
October 2024
PUBLISHER
Todd Haight | todd.haight@citylifestyle.com
MANAGING EDITOR
Marshall Zweig | marshall.zweig@citylifestyle.com
PUBLICATION DIRECTOR
Margaret Haight | margaret.haight@citylifestyle.com
STAFF PHOTOGRAPHER
Amy Gillespie | agphotographyis@gmail.com
CONTRIBUTING WRITERS
Todd Haight, Elliot Stratford
CONTRIBUTING PHOTOGRAPHER
Simran Bajwa
Corporate Team
CHIEF EXECUTIVE OFFICER Steven Schowengerdt
CHIEF OPERATING OFFICER Matthew Perry
EXECUTIVE DIRECTOR OF HR Janeane Thompson
AD DESIGNER Evan Deuvall
LAYOUT DESIGNER Kelsey Ragain
Learn how to start your own publication at citylifestyle.com/franchise.
inside the issue
Joy & Elegance
A Who’s
A pulse-pounding, palate pleasing look inside Nonna Maria's, West Bloomfield's version of Hulu's "The Bear"
Roofer Nails Down Integrity
Patrick Stemmler's United Restoration specializes in quality roofing and remodels—and honest pricing
city scene
WHERE NEIGHBORS CAN SEE AND BE SEEN
1-2: Beekeeper For a Day Hive Tour at Karner Farm 3-4: Marshbank Music Concert at Marshbank Park 5-7: T-Ball Camp at Drake Sports Park
Robert W. Goodman | DDS, MS Sindy Goodman | DDS, MS, MBA
JOY & ELEGANCE
ARTICLE BY ELLIOT STRATFORD PHOTOGRAPHY BY AMY GILLESPIE
Stroll the vibrant halls of Provision Living at West Bloomfield and you’re likely to meet a former Motown singer. Or hear the mastery of a virtuoso pianist.
“Actually, two concert pianists live with us,” says Kim Burton, director of sales. “We have a baby grand piano, and they frequently lead us in sing-alongs.”
Stepping into Provision Living is akin to entering a luxury resort, complete with celebrity sightings.
“A member of a legendary Detroit soul group lives here,” Executive Director David Ferreri says with a sly grin, offering a tease while being careful to guard the privacy of his residents. “You’ll also see the first female commercial pilot, a trailblazing former school superintendent and the owner of a vineyard.”
CONCERT PIANISTS LIVE WITH US. WE HAVE A BABY GRAND PIANO, AND THEY FREQUENTLY LEAD US IN sing-alongs . THE TRUTH IS, EACH OF OUR RESIDENTS HAS A fascinating LIFE STORY.
Savor your meal with a former model, while you eavesdrop on the fashion designer at the next table chatting it up with doctors and lawyers.
Such is the tapestry of this community of residents, with backgrounds that create a colorfully diverse community spirit.
“We have quite a few notable individuals living with us,” says David, “but the truth is, each of our residents has a fascinating life story.”
The Who’s Who of singers, artists and models residing at Provision Living are an example of how today’s seniors choose to live their retirement years in environments that have evolved in elegance.
It’s a refreshing, delightful surprise that challenges our preconceptions about senior living, highlighting the vibrant, fulfilling lifestyle awaiting residents.
“In this new era of aging gracefully, we make sure the experience and environment reflect the upscale preferences of the West Bloomfield community,” says David. “From the soaring cathedral ceilings to the warm welcome by the concierge, we’ve meticulously crafted every detail so our residents feel truly at home.
“When you’re here, you and your family become a part of our family, easing the transition with understanding and shared experiences.”
It’s all part of the mission, says Kim Burton, director of sales. “We’re here to introduce the true essence of senior living – a chapter filled with discovery, support and care tailored to meet the unique needs of each person and their family.”
Provision Living’s Encircle care program is designed to elevate seniors’ well-being across all dimensions – physically, emotionally, mentally and spiritually. This holistic approach ensures residents not only thrive but also find new joys and opportunities for personal growth. With an emphasis on health and wellness, the community offers personalized plans managed by licensed experts, catering to the diverse needs and enhancing the quality of life for every resident.
The community layout is thoughtfully designed with neighborhoods catering to various needs, from physical therapy to memory care, ensuring everyone, no matter their journey, finds a place here. This principle stems from a deep understanding that fulfillment and happiness do not diminish with age.
The programming, from cultural outings to exploring hobbies, draws residents out of their shells, fostering what Kim describes as “magical moments” of connection and joy.
Almost on cue, piano chords carry through the halls, drawing residents from their rooms and into the community room for a sing-along.
“There’s a lot of life to live at Provision Living,” she says.
For more on Provision Living at West Bloomfield, contact Kim Burton at (248) 843-0880.
Frenzy FAMILY, AND FLAVOR
ARTICLE BY MARSHALL ZWEIG
PHOTOGRAPHY BY AMY GILLESPIE Inside Nonna Maria's, West Bloomfield's version of Hulu's "The Bear"
For me, the binge-watch of 2024 was Hulu’s The Bear, an intense, sometimes verbally shocking and altogether mesmerizing portrait of running a family fine-dining restaurant.
To find out how true-to-life The Bear really is, I sit down with John Gallagher of Nonna Maria’s. John, Maria’s grandson, tells me his uncle started Maria’s in the 1970s.
“Pizza, pasta, fried chicken, ribs—very simple food,” John recalls. “Growing up, my brothers and sisters, my friends, my brothers’ and sisters’ friends—we all worked here.”
Just like The Bear, Maria’s transitioned from casual to fine dining, with John’s brother-inlaw as chef and John working front of house. And just like the show’s main character Carmy, John left Maria’s to start his own restaurant— but was pulled to come back.
“My uncle lost the restaurant—health challenges. With the new owners, the food wasn’t the same. It was…it just was not the same.”
When the restaurant closed, John swooped in to bring Maria’s back into the family—and resurrect it to its former glory. That will even include, just like The Bear, one day opening a carryout-only entrance: “I’ll bring back the pizza,” John declares.
John hasn’t seen the show, but when I explain the premise, he says, “Working with family can be very interesting.” I ask him to elaborate.
“Well, you’re family,” John replies, “so you can yell at each other.”
“You’re going to love this show,” I tell him.
The Bear family’s communication is fiery, but fiercely loyal. John can relate.
“My uncle threw me out of the restaurant,” John remembers. “About a year later, he calls me and says, ‘Still remember how to cook?’ I go, ‘Maybe.’”
John says the disastrous situations on virtually every episode are realistic. I ask for his own culinary crises.
“A cook one time left at 5:00 on a Saturday,” John recalls. “This is a two-man kitchen—you can’t operate it yourself, it’s impossible.”
John threw a front-of-house staff member in and, like ground control talking a passenger through landing a plane, John talked her through that night’s service. “Things ran a little bit slower,” he recalls, “but we got through it.”
Drains backing up, equipment breaking down, grease fires—John and Nonna Maria’s have been through them all, and survived them all.
“You do whatever you have to do,” John says. “I used to pull 100-hour workweeks, many times. I slept in my restaurant: pull
three chairs together, grab a tablecloth, go to sleep. You just keep going.”
What’s John like when disasters strike?
“I go, ‘Just do what I say. I’m not going to say please and thank you, I’m just going to shout out stuff.’ And…it works.”
Is the dinner rush as frenzied as the show makes it seem?
“It gets intense,” John admits. “You start out slow and bang, you’re just packed for a couple hours. So it’s like a blast. All or nothing.”
What’s John’s secret to weathering the nightly blast?
“Mise en place,” John replies. “Everything in its place. Utensils, spices, everything. I can cook in the kitchen blind, because I know exactly where every bottle is.”
John makes the lasagna the same way his Nonna Maria taught him years ago. And my son adores Nonna Maria’s specialty: spiedini .
“It’s layers of bread, mozzarella cheese, lemon butter, white wine, chopped olives,” John explains. “It tastes great. We sell a ton of it.”
Before I go, John recalls handling one more The Bear- style disaster.
“We lost power for four days in the early 2000s. Three guys come in and I go, ‘Sorry guys, we’re closed, we’ve got no power’—and they’re here for a bachelor party. So I said, ‘Sit down.’
“I rustle up butane burners and I made dinner on them with a flashlight. They had a great time. I still see the groom. He always says he’ll never forget it—even though he’s divorced now.”
John, I and photographer Amy all laugh.
“Pop in during the rush one Saturday night,” John offers, still laughing. “You’ll see what it’s like.”
To make a reservation at Nonna Maria’s, call (248) 851-2500.
AUTHENTIC MEDITERRANEAN GRILL
Whether you desire a special dining experience or have an occasion to share with your family or friends, Orchard Lake Mezza is the right place to enjoy real, exceptional cuisine.
You will love our Mediterranean dishes from Kabob, Shawarma, Hommous, Tabbouli, Fattoush to many other delicious fo ods.
HEART
AORTIC
ECG
ROOFER NAILS DOWN INTEGRITY
ARTICLE BY MARSHALL ZWEIG | PHOTOGRAPHY BY AMY GILLESPIE
PATRICK STEMMLER'S UNITED RESTORATION SPECIALIZES IN QUALITY ROOFING AND REMODELS—AND HONEST PRICING FROM THIS DISABLED U.S. MARINE
The day I interview Patrick Stemmler, the founder of United Restoration, he’s standing up to his insurance company over his damaged truck.
“It’s a mind game,” Patrick says. “The adjuster was trying to steer me to a TPA (third-party administrator). TPAs do the absolute minimum they can. I said, ’I’m not taking my truck to your TPAs. I’m taking it over here, they’re going to give me a quote and you’re going to pay for it.’”
Patrick learned how to outwit corporations after his time in the Marine Corps, working for a company similar to United Restoration. He has little patience for big corporations, who, he informs me, own most of his so-called ‘local’ roofing competitors.
“A lot of companies, the majority of the profits go somewhere else, not Michigan,” says Patrick. “I have fun outsmarting the big guys. I believe in building a brand and letting Michigan people prosper from it.”
Patrick means what he says: he’s setting up United Restoration to be employee-owned.
“With so many companies, the profits go to one person,” Patrick shares. “I’m not going that route. I’m a 100 percent disabled veteran, so I’m not in it for the money. I was homeless twice after my service, so I always try to get people ahead. It’s just a different way of thinking.”
Though his company specializes in roofing, Patrick loves remodels of all kinds.
“I like doing whole houses,” Patrick admits. “I like the satisfaction of seeing what something turns into.”
I’ve been interviewing people for over two decades. Patrick is perhaps the straightest shooter I’ve ever sat down with. Case in point: his pricing.
“West Bloomfield is a more expensive area than, say, Livonia. So remodeling companies charge more in those areas. I don’t play those games. I do fair market value pricing, using the same system most insurance companies use. So it doesn’t matter where you live or who you are: the pricing is the same. And that’s the price I charge.”
Patrick’s prices aren’t always the lowest. But that’s because he quotes a job done right.
“Often when you get a low price on a roof, it’s a layover: shingles on top of shingles,” Patrick explains. “When you do that, you lose half the roof’s life. I gave a quote to a woman that was way more than another quote she got. Well, the company she hired put in three power vents that aren’t even hooked up. They just put three shells up there. So yeah, other people can give you a lower price— and they’ll just cut corners.”
Our house will need a roof soon, and I’m not handy, so for me, Patrick’s education is gold. Patrick shares another tip: the warranty that matters is the manufacturer’s warranty.
“I’m GAF Master Elite, so I try to do most of my houses Golden Pledge. That way it doesn’t matter if I’m here or not—it’s covered by the manufacturer.”
(A GAF Golden Pledge warranty covers 100% of material defects for 50 years and installation labor costs for the life of the roof. Patrick is among only 2% of roofers nationwide that are GAF Master Elite.)
“Also,” Patrick adds, “even though we do a five-year workmanship warranty, if we did your roof six, seven years ago, if it’s something small, I’ll just fix it.”
My environmentally-conscious wife wants our next roof to be solar. Patrick has more sage advice.
“GAF has a solar roof that goes panel, panel, and then a shingle—it’s part of the roofing system. Don’t let a solar company do it, because they’ll drill into your truss. As soon as they put a bolt through your roof, you’ve created an entry point and your warranty’s void. So if those bolts come loose, your leaky roof suddenly isn’t covered—and you’ll have to pay the solar company thousands to get the panels off and back on.
“So we’ll sell you a solar roof, but it’s an actual product that has a warranty.”
Patrick also says for anyone who’s into the aesthetics of cedar wood shake roofs, think twice.
“I’ve got a customer, they’ve got a $250,000 cedar shake roof, and he doesn’t want cedar shake anymore, because he knows every two years, he has to pay close to $40,000 just to treat it. The GAF Glenwood shingles look like shake, you can get them in a couple of different colors, and there’s no maintenance.”
My roofing education has left me wiser and savvier. I tell Patrick I appreciate his candor.
“I can tell somebody a bunch of bull just to get a sale,” Patrick responds, “but I’d be lying, and I don’t lie. I just tell people how it is.”
To contact Patrick and United Restoration, visit unitedrds.com or call (844) 210-5193.
D R . B R I A N F I A N I
SIP, SWIRL, AND SAVOR YOUR WAY THROUGH YOUNTVILLE, THE CULINARY HEART OF NAPA
DESTINATION DELICIOUS
Looking for a once-in-a-lifetime epicurean experience? Yountville, which is nestled into Napa County with vineyards in every direction, is a treasure trove of foodie greatness at every turn. Here is how to take a bite out of it all.
ARTICLE BY ALISON BAILIN BATZ
RH YOUNTVILLE RESTAURANT
The flashy, splashy RH Yountville is hard to miss as it takes up nearly a full block along Yountville’s ultra-walkable downtown. The Restoration Hardwareowned property is a wine, food, and shopping mecca comprised of five separate experiences—an indoor/ outdoor restaurant with a glass roof surrounded by 100-year-old olive trees and adorned with dramatic crystal chandeliers; a two-story wine-tasting space with its own share of crystal chandeliers and a sleek limestone bar; a limited-production wine center; an espresso bar; and a boutique design gallery grander in scale than even its ever-so-lavish sister property at the Scottsdale Quarter in Scottsdale.
Award-winning chef Brendan Sodikoff leads the kitchen, sourcing seasonal ingredients from nearby farms and using them as inspiration for both whimsical, shareable, and New American fare, as well as twists on comfort-food classics. His team allows vegetables to shine right along with proteins, making it the perfect place for all diets. There are at least 40 wines by the glass on the menu at any given time, many from neighboring wineries. The expertly trained staff has pairing suggestions—be they wine, craft beer, or craft cocktails—for each dish, offering recommendations based on guests’ palates and preferences over trends and their personal tastes. RH.com/yountville/restaurant
TASTING ROOM TREATS
Yountville’s many wineries and vineyards toss out tradition—bellying up to a bar for a flight of wine with crackers to cleanse the palate or a basic meat and cheese board—in favor of interactive foodie fun when it comes to its tastings.
RH Yountville. Photo courtesy RH Yountville
Handwritten Wines , for example, offers a Breadand-Butter Experience. During the 90-minute seated event, guests can enjoy white truffle potato chips and Bouchon Bakery baguettes, along with multiple mouthwatering artisan butters. The butters are handmade to complement five of the winery’s most awarded varietals that are made on the Napa Valley hillside and most coveted vineyard blocks. HandWrittenWines.com
Priest Ranch , which is next door to Handwritten, boasts a Bacon and Wine Tasting. A must if you love meat and wine, the 90-minute experience marries four wines with its own bacon, each of which has been flavored with everything from honey to harissa to Italian herbs to bring out distinct notes in the wine. PriestRanchWines.com
Silver Trident Winery, across the two-lane street from Priest Ranch and Handwritten—so a one-minute walk— is home to what it calls the Potato Chip Extravaganza. True to its name, those who book this crunch-tastic tasting are treated to five types of potato chips, each sourced from a small producer. Each chip comes with a glass of wine to accompany it. The combination will take your taste buds on a magical mystery tour of flavor. SilverTridentWinery.com
JCB Tasting Salon , approximately 300 feet from Silver Trident, is home to a Caviar and Sparkling Wine Pairing. This dive into the ultimate in decadence pairs four high-end sparkling wines with four distinct artisanal caviars. Prepare for bubbly effervescence and over-the-top indulgence. JCBcollection.com
Chandon is nearly a mile from the others, but well worth the three-minute drive. During its ambitious Epicurean Experience, chef Juan Cabrera highlights the beauty of bubbles by pairing his favorites with five precisely plated works of culinary art. Chandon.com
Baldacci Family Vineyards sits at the intersection of Yountville and Stag’s Leap, and its Perfect Pairings program is just that. The nibble-heavy experience explores the science of how wine and food amplify each other, and even offers suggestions of what to pair with your personal favorite bites and sips. BaldacciVineyards.com
ROMANTIC RESORT RESTAURANTS
As one might imagine, all the accommodations in the region drip luxury, but Hotel Yountville, Bardessono Hotel and Spa, and North Block Hotel stand out, thanks in great part to their dining options.
Hotel Yountville , just steps from more than a dozen tasting rooms and boutiques and built using river rocks from the nearby Napa River, has elegance to spare—and that extends to Heritage Oak, its signature eatery. Guests in the know always arrive prior to their reservations for killer craft cocktails (and adult popsicles!) at the Y Bar before being seated for elevated comfort food infused with wine country sophistication. HotelYountville.com
Bardessono Hotel and Spa is approximately two blocks from Hotel Yountville. The striking, sprawling LEED Platinum Certified property, situated within its own vineyard, is committed to providing a lavish experience for guests and diners within a sustainable environment. Its world-renowned Lucy Restaurant & Bar—named for the Bardessono family’s matriarch—serves up craveable farm-to-fork dishes with global flair, using ingredients from the hotel’s orchards, on-site certified organic farming garden, and similarly minded farms and purveyors across the region. Bonus: The dog-friendly restaurant also has a menu for pups. Bardessono.com
North Block Hotel, which is nearly next door to RH Yountville, features all things wood-fired and wonderful at its primarily al fresco Restaurant at North Block. Beyond the gorgeous grilled main dishes, North Block is a happy hour hot spot thanks to its daily Oyster Hour, where fresh oysters are just $1, as well as a local craft beer selection and seasonally changing menu of scrumptious sourdough pizzas. NorthBlockHotel.com
CELEB CHEF SUPPER CLUB
No gourmet guide to Yountville would be complete without some stargazing. Many of the world’s most celebrated celebrity chefs sharpen their knives and showcase their skills in Yountville.
French Laundry helped put the region on the map. The prix fixe spot—named by Anthony Bourdain as the best restaurant in the world—is one of the only restaurants to hold three Michelin stars. Every dish tells a story, and every visit is unique. Founder Thomas Keller is a veteran of several Food Network shows, a staple of talk shows, and a guest judge on Top Chef. FrenchLaundry.com
Mustards Grill , a casual, yet elegant spot, is known for American fare and is named to honor Napa’s yellow mustard flowers that provide vital nutrients to the vines. The restaurant is covered in them, save for the space carved out for its organic garden. Its founder is bestselling cookbook author and Top Chef: Masters contender Cynthia Pawlcyn. MustardsGrill.com
Bottega Napa Valley excels at bold Italian flavors in a dizzyingly delicious setting complete with dreamy stone fireplaces and glass chandeliers. Emmy® award-winning chef Michael Chiarello helms Bottega, always seeking to authentically connect guests with the flavors from his family’s roots in Southern Italy. BottegaNapaValley.com
Bistro Jeanty brings the French countryside to Yountville. The brainchild of Michelin star and James Beard Award-winner Philippe Jeanty, the bistro has been a Napa staple since 1998. Today, Philippe’s daughter Camille continues his legacy, creating each menu as an homage to her father’s favorite childhood food memories from his native France, and diners taste the love in every bite. BistroJeanty.com
Bottega Napa Valley
Bistro Jeanty
EXPERIENCE THE MAGIC SOIREE, MICHIGAN’S ONLY MAGIC DINNER THEATRE
For the love of laughter
ARTICLE BY TODD HAIGHT | PHOTOGRAPHY BY KEVIN SHEA PHOTOGRAPHY
This is a night of sophisticated shenanigans, illusions and sleight of
hand.
There’s magic in laughter and certainly in love. And then there’s Lady Sarah and Keith Fields, owners of Michigan's only magic dinner theatre – The Magic Soiree in Troy ( TheMagicSoiree.com).
This is a night of sophisticated shenanigans, illusions and sleight of hand, led by this British-born couple who have found celebrity in silliness.
Or perhaps it's cleverly disguised genius. Either way, they pack the show night after night, fulfilling their desire to change the world, one laugh at a time.
So, what’s the trick?
“Lots of experience,” Sarah laughs. “We’ve been in magic for 40 years and together for 32. Magic has taken us further than we ever imagined. Is that fair to say?”
Keith’s deadpan response: “Yes. We went to Monroe once.”
They’ve gone much further, actually, performing at the exclusive Magic Castle in Hollywood, showrooms in Vegas and local favorites like Mark Ridley's Comedy Castle and One Night Stans.
It's more than a passion; they live to make people laugh. Lady Sarah, daughter of a playwright, has been performing since she was five. Keith started as a street magician before headlining English comedy clubs.
“I went to see his very first comedy show,” she recalls. “I worked for an ad agency, he was starting his comedy career and the rest is history.”
Keith can’t resist. “Well, it’s all over the place, so it’s geography, actually.”
One must ask, why here? The idea was birthed while the couple enjoyed a theatre residency in Gatlinburg, Tenn.
“After traveling the country and internationally, we asked ourselves, ‘Wouldn’t it be nice to have a venue here
at home?” Sarah explains. “After all, Troy is a sophisticated community and they should have something to appreciate.”
So, they created a hilarious magic experience and called Camp Ticonderoga home. For the first half of the evening, you experience the fun close-up, with magicians performing right at your table.
But the real jewel is when Lady Sarah and Keith Fields take the floor with their cabaret act. I won’t spill the secrets or spoil the fun by revealing what’s next, but it’s safe to say you’ll never look at toilet paper or a ukulele again without thinking of The Magic Soiree.
“We work hard to develop a show that’s as much about us being us as it is about the magic,” says Keith. “Magic is the structure on which we hang our personalities and our sense of humor. We’ll take you on a roller coaster ride.”
When that ride comes to an end, you’ll be weak from laughter, enthralled by the mystery and stuffed from the delicious dinner buffet prepared by the chefs at Camp Ticonderoga.
“We want the audience to want to be our best friends,” Sarah says. “We’re genuinely interested in people. Life’s crummy out there right now, so it’s good to make people happy.”
Keith chimes in: “They say if you can make one person smile at the end of the day, well, you’re not a very good comedian.”
“It’s so good to have a giggle, isn’t it?” Lady Sarah smiles.
For tickets, visit TheMagicSoiree.com . Shows book quickly, so reserve tickets early.
Provision Living at West Bloomf ield
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!
events
A SELECTION OF UPCOMING LOCAL EVENTS
OCTOBER 5TH, 11TH, 12TH, 19TH, 25TH, 26TH & 27TH
The Magic Soiree, Michigan’s only magic comedy dinner show
Camp Ticonderoga, 5725 Rochester Road, Troy
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
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 10TH
Community Hayride
Marshbank Park, 2805 Hiller Road | 7:30 PM
Admire the fall view while you enjoy cider and a donut from Franklin Cider Mill. Then you'll take a 20-minute, tractor-drawn hayride, with a few nature-knowledge stops along the way for added adventure. Hayride leaves promptly. All adults and children 2+ must register; children under 2 must sit on a lap. $6 for residents, $8 for non-residents. Register at wbparks.org
OCTOBER 12TH
Rupi Kaur signs "Milk and Honey: 10th Anniversary Collector’s Edition"
Schuler Books, Gateway Center, 7260 Orchard Lake Road | 10am. - 4pm.
Rupi Kaur's 2014 poetry collection milk and honey spent 77 weeks on the New York Times bestseller list, selling over 6 million copies. Your ticket includes the 10th Anniversary Collector's Edition of milk and honey, with 40 new poems, 20 new illustrations, never-before-seen photos and more. Rupi will sign and personalize your book at the meet-and-greet. Tickets required. Visit schulerbooks.com
OCTOBER 24TH
Trick-or-Treat Trail
Marshbank Park, 2805 Hiller Road | 3:00 pm, 3:30 pm, 4:00 pm or 4:30 pm
Get the extra treat of nature this trick-or-treat season: put on your costume and walk the safe, friendly ½-mile paved trail at Marshbank Park. Collect goodies from costumed characters, local businesses and organizations. Registration includes a treat bag (which you must use to collect your goodies), cider and donuts. $9 per child for residents, $11 for nonresidents Register at wbparks.org
NOVEMBER 2ND
Heroes Appreciation Breakfast
West Bloomfield Middle School, 6000 Orchard Lake Roadh | 9:00 AM
Help us appreciate the hard work and sacrifices made by those in the military. This is a chance to honor and recognize veterans and their families.
• Breakfast
• Presentation by the West Bloomfield Honor Guard
• Guest speaker: Brigadier General Ravindra Wagh
• Live entertainment from HarmonyTown Chorus
Open to all. Free for veterans and one guest; $15 for non-veterans or additional guests.
“Our competitive edge is having one company handle all our HR-related services.”
Successfully managing 50 Jimmy John’s locations and more than 700 employees requires going above and beyond expectations. That became a challenge when we used three different companies to handle payroll, healthcare, and HR services. Switching to Trion, one of the country’s most trusted Professional Employer Organizations, to handle all three has made life much easier. Trion’s PEO offerings help us go the extra mile for our team members and customers. And that’s why we rely on Trion. Visit RelyonTrion.com
– Tomey Group LLC