Celebrating Autumn Elegance in West Bloomfield
October in West Bloomfield feels equal parts cozy and festive. The crisp air, the vibrant colors along Walnut Lake Road, the bustle at our favorite cider mills set the stage for gatherings with friends and neighbors.
This issue is brimming with ways to enjoy the season. We’re excited to share a special fall recipe from Busch’s Fresh Foods Market—a comforting dish that highlights the best of autumn’s flavors. And for those who love cozy comfort food, we’ve got some fall-weather cookbooks to inspire you.
Of course, fall also means time with friends out on the town. Don’t miss the story behind Carrabba’s Italian Grill’s wine dinners, where bold vintages meet chef-crafted courses in an evening that’s all about connection and community.
And because October wouldn’t be complete without a little fun, we’re sharing ideas on how to host a friendly neighborhood Halloween contest. From ghostly goodies to petrifying pumpkins, it’s a festive way to bring neighbors together and create new traditions.
As always, our goal is to inspire you to savor the season—whether that means cooking, dining, or celebrating right here in West Bloomfield.
Enjoy every moment.
TODD HAIGHT, PUBLISHER
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
EDITORIAL COORDINATOR
Katie Bode | katie.bode@citylifestyle.com
ACCOUNT MANAGERS
Allison Sommerville allison.sommerville@citylifestyle.com
Jim Ghormley | jim.ghormley@citylifestyle.com
CONTRIBUTING WRITERS
Kimberly Blaker, Angela Broockerd, Tammy de Weerd, Emily McKeever, Susan Thwing
CONTRIBUTING PHOTOGRAPHERS
Simran Bajwa, Tim Hite, 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 Rachel Kolich
LAYOUT DESIGNER Kelsey Ragain
QUALITY CONTROL SPECIALIST Brandy Thomas
Halloween Hoopla
Organize a friendly neighborhood Halloween contest, with everything from ghostly goodies to petrifying pumpkins.
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.
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.
The season’s best sandwiches.
city scene
WHERE NEIGHBORS CAN SEE AND BE SEEN
1-7: FOX 2 anchor and legal analyst Charlie Langton was the master of ceremonies as the Greater West Bloomfield Chamber of Commerce celebrated excellence in the local small business community at its 2025 Key to the Township Awards at Wabeek Country Club.
Photography by Tom Hite, Hite Photo
business monthly
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.
Scan to read more
Amour Women’s Networking, Co-Working and Mentorship Hub Opens
Amour Women Work Community (AWWC) has opened, providing a welcoming hub where professional women can connect, collaborate and thrive together. Created by Canetha Amour-Porter and designed to foster growth and empowerment, the space offers networking events, mentorship programs, workshops and valuable resources to support women at every stage of their careers. Whether building a business or seeking community, Amour Women Work is a new destination for inspiration. For more information, call (248) 555-1234 or visit AmourWomenWork.com
Troy Women Who Care Donate to Troy Historic Village’s Indigenous Voices Program
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.
Photography by Cindy Stewart
Photography by Oakland Macomb Obstetrics & Gynecology, P.C.
Neighborhood Halloween Hoopla
ASK EACH PARTICIPATING HOUSE TO SET UP A HALLOWEEN KIDS GAME IN THEIR FRONT YAR D
Are you looking for some fun new ways to celebrate Halloween with your kids this year? How about a neighborhood contest? Costume contests are just one of the many options to get everyone in the spirit. Read on to see if one of these wicked ideas grabs you.
CRAZIEST COSTUME – Pass out fliers inviting all the neighborhood kids to meet at your house an hour before trick-or-treating begins. Give everyone a name tag when they arrive. Then each child and adult can fill out a voting slip. Include categories like best costume, scariest, funniest, most creative and more. Hand out a special prize to the winners of each category. And don't forget a small consolation prize for all children who participate.
MOST GHOULISH YARD – Invite everyone in the neighborhood to join in a decorating contest. You could have a few categories, such as scariest, cutest, silliest and best overall. Set a decorating deadline (Oct. 21, for example) and provide delivery instructions on the flier so every house in the neighborhood can vote for the addresses they like best. Also, mention that neighbors should view all the homes after Oct. 21 and deliver their votes to you by a specified date. Ask some of the participating neighbors to help you make up fun 'Scariest House' and other signs. Then post them in the yards of the winning homes.
FAMILY
FUNNIEST CARVED PUMPKIN – Ask the neighborhood to join you in a carved pumpkin contest. You can schedule a date and time when everyone will meet with their pumpkins at your home or a neighborhood park. Suggest everyone who participates pitch in $2 per pumpkin for a jackpot. To keep it fair, allow only one pumpkin per child. Prepare numbered cards in advance so each pumpkin will have its own number. Then have everyone fill out a voting slip. The carver of the winning pumpkin gets the jackpot. You could also pass out small goody bags for all the kids who participate.
FUNNEST HALLOWEEN GAME – Hand out fliers to everyone in the neighborhood or on your street to hold a Halloween game day. Ask each participating house to set up a Halloween kid's game in their front yard. Participating homes can give out small prizes such as stickers or treats to each kid who plays their game. Kids can wander the neighborhood playing the games for the afternoon. When they're done, have each child fill out a ballot for the most fun Halloween game. Then post a chilling homemade sign in the yard of the winner.
SCARIEST SCARECROW – Ask your neighbors to participate in the scariest scarecrow contest. To keep the scarecrows safe until voting, set a specific day when the scarecrows should be displayed in everyone's yards. Have everyone in the neighborhood, whether they participate by making a scarecrow or not, hand-deliver their vote to you by the end of the day that the scarecrows are set out. Then deliver a fun Halloweenish homemade yard sign to the winning home.
CREEPIEST FOOD – Hold a simple neighborhood potluck Halloween party. Each participating family should be instructed to bring a Halloween-themed food or dessert. Place a numbered card next to each dish. Then have everyone fill out a ballot for the cutest, grossest, funniest and scariest food. Once the winners are announced, take photos of the families next to their creepy food. Then everyone can dig in and eat the yummy dishes and treats.
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, 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 area wine dinner destinations:
• Prime29 Steakhouse, 6545 Orchard Lake Road, West Bloomfield; (248) 737-7463
• Aurora On The Lake, 2323 Union Lake Road, Commerce Township; (248) 360-6650
• Maggiano’s Little Italy, 2089 W. Big Beaver Road; (248) 205-1060
• Fogo de Chão Brazilian Steakhouse, 301 W. Big Beaver Road; (248) 817-1800
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 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 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.
Roasted Tomato & Mozzarella Caprese French Bread
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
• 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.
Savory Roast Beef with Horseradish Cream
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.
Sweet & Spicy Grilled Chicken Sandwich
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!
Fall Into A Healthier Youthful Smile
WHERE LEGACY MEETS THE VINE
ARTICLE BY TAMMY DE WEERD
Long before Walla Walla, Wash., became synonymous with world-class wine, it was simply the hometown next door for a young girl. I remember riding down Main Street in Milton-Freewater — waving from a float as a princess in the annual Pea Festival Parade. Back then, wine was just a whisper.
By the late 1990s, my husband and I had become budding wine enthusiasts — and Walla Walla had started to
reveal its voice. It was one of the first regions we fell in love with, and we’ve returned ever since — witnessing a transformation as rich and layered as the wines themselves. Every visit feels like coming home, yet there’s always something new to discover. That’s part of Walla Walla’s charm: the mix of familiar warmth and fresh momentum. Today, those whispers have become a full choir. With nearly 170 wineries and just under 3,000 acres of vines,
A small valley with world-class wines—where passion, place and people create one of the world’s great wine experiences
Walla Walla has evolved into a dynamic wine destination that’s not just rising — it’s arrived. Even Forbes described it recently as “the ground floor of something epic.” So, is Walla Walla the world’s most underrated wine region? The answer may be yes. And it won’t be for long.
Heart, Community, and a Sense of Place
“When I chose to buy land and plant vineyards in Walla Walla, I knew the region could produce great wine,” says Echoland’s Doug Frost, Master of Wine and Master
“When I chose to buy land and plant vineyards in Walla Walla, I knew the region could produce great wine.”
Walla Walla isn’t new to agriculture — it’s been a fertile farming valley for generations. What makes its wine scene extraordinary is how it blends legacy and innovation.
Sommelier — one of three in the world. “But it was the community, as much as anything, that cemented my confidence. It’s a place where winemakers collaborate and support each other in ways I have not seen anywhere.”
That collective spirit shows up in the tasting rooms, the vineyards, and the people behind the pours. It’s not just about selling bottles — it’s about sharing stories.
A Valley Reimagined
Once known for peas and sweet onions, the valley now generates over $500 million in wine sales and tourism, drawing nearly 750,000 visitors annually.
The rolling hills, intentionally designed vineyards and genuinely knowledgeable winemakers make it a destination worth savoring. It’s also deeply photogenic — sun-drenched vines, blue skies and golden light that seems to stretch forever.
Old Roots, New Vision
Walla Walla isn’t new to agriculture — it’s been a fertile farming valley for generations. What makes its wine scene extraordinary is how it blends legacy and innovation.
The result? Wines that honor the land, reflect the people and continue to push the region forward — one vintage at a time.
WHY WALLA WALLA?
In Walla Walla, the soil tells stories and mountain breezes shape the vines; however, this valley offers more than terroir — it offers soul.
“We can grow almost everything here,” says Brandon Moss of Gramercy Cellars. “From Syrah and Merlot to Viognier and Sauvignon Blanc—it’s an open palette for winemakers. You don’t go many places where you find this quality in every wine you taste.”
Jean-François Pellet of Pepper Bridge Winery agrees: “The potential here is unlimited. We’re still learning what grows best, but the climate, the people, and the passion make it unlike anywhere else.”
Small in volume but vast in spirit, Walla Walla remains a place of connection, creativity and discovery.
Brick & Masonry Designs
THROUGH NOVEMBER 2ND
Witching Hour at Glenlore Trails
3860 Newton Rd, Commerce Twp.
Glenlore Trails' illuminated fall forest experience returns, this year with the theme "Witching Hour," Sept. 25-Nov. 2 in Commerce Township, starting each night at dusk. The family-friendly nighttime adventure features glowing spells dancing across trees, mysterious sounds and interactive displays along a one-mile wooded trail. Food trucks, seasonal treats and magical wands enhance the hour-long outdoor journey. Glenloretrails.com
OCTOBER 4TH & 11TH
The Magic Soirée: A Hysterical Night
Embassy Suites, 850 Tower Drive, Troy | 5:30 PM
of Magic
The Magic Soirée’s Lady Sarah and Keith Fields bring unforgettable illusions and comedy to their new home at the Embassy Suites in Troy. And now there are two shows each day – at 5:30 p.m. and 7:30 p.m. on Saturday, Oct. 4 and Saturday, Oct. 11. Get tickets at TheMagicSoiree.com
OCTOBER 9TH
Soul Searching with Lyla Sage & Jillian Meadows
Schuler Books, 7260 Orchard Lake Rd., West Bloomfield Twp. | 6:30 PM
Schuler Books in West Bloomfield welcomes Lyla Sage to celebrate her newest title, Soul Searching. If you loved her Rebel Blue Ranch series and are looking for your next paranormal romance read, you won’t want to miss this! Lyla Sage will be in conversation with author Jillian Meadows. Lyla Sage will pre-sign Soul Searching. Schulerbooks.com/event/soul-searching-lyla-sage-and-jillian-meadows
Balanced Hormones.
Balanced Life.
Struggling with stubborn weight, PMS, or menopausal symptoms?
BeBalanced offers a holistic, non-medical approach to weight loss through Natural Hormone Balancing. Book a FREE virtual or in person consultation today!
OCTOBER 10TH, 16TH, 17TH
Group Hayrides in October!
Marshbank Park, 2805 Hiller Road, West Bloomfield | 5:00 PM
Join West Bloomfield Parks for Group Hayrides in October! Time slots begin at 5 pm. Experience the changing seasons at Marshbank Park while enjoying a 20-minute, tractor-drawn hayride. Wbparks.org/events
OCTOBER 11TH
Odd
Deaths & Unique Markers Cemetery Tour
Troy Union Corners Cemetery, 1199 E. Square Lake Rd., Troy | 10:00 AM
Spooky! Learn some fascinating underground histories at Troy’s oldest public cemetery at the Odd Deaths & Unique Markers Cemetery Tour. Come explore a few odd demises, including pals in life and death, a murder on the farm and other tantalizing tales. Guests will also visit some of Troy’s unique grave markers.10-11:30 am or 1-2:30 pm. THS Member: $7 | Non-member: $10. Troyhistoricvillage.org
OCTOBER 26TH
Trick-or-Treat Trail
Drake Sports Park, 6801 Drake Rd., West Bloomfield | 3:00 PM
Gather up the kids aged 3-12 for a Trick-or-Treat Trail along a safe, paved ½-mile trail featuring costumed characters and local vendors handing out goodies, courtesy of WB Parks. Includes treat bag, one cider and one donut. Cost: $9 (residents); $11 (nonresidents). Pre-registration encouraged and required. Sunday, Oct. 26, with four timeslots between 3–5 PM. Wbparks.org/events
FEAST YOUR WAY TO WINTER
Fall’s best cookbooks for perfect cold season prep
Crisper air and shorter days call for cozy nights, whipping up a homemade meal in soft slippers and your favorite robe. Staying home on a Friday night in the fall doesn’t mean you’re giving up — quite the opposite! Think of it as carb loading before the championship game or a prep session before that major test. You’re practicing your winter hibernation skills, stretching those lounging muscles, and getting ready to win winter. And consider this roundup of cookbooks as your personal trainer. If you can make a hearty, succulent roast with confidence and ease as the leaves fall outside, imagine what you can do when it’s 20 degrees and snowing. Now, go get ’em!
ARTICLE BY EMILY MCKEEVER
Pizza Night: Deliciously Doable Recipes for Pizza and Salad
When you hear “Pizza Night”, a picture appears of the entire family gathered ’round with good food and lots of laughs (with popcorn and a movie to wrap up the occasion, naturally). This collection of yum contains 52 seasonal pizza varieties, each with unique salad pairings. It’s like pizza night on overdrive. Now, when you plan the family’s favorite end-of-the-week event, you’ll have this in your arsenal.
Mastering Bread:
The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry
Health
Nut: A Feel-Good Cookbook
3 4 1
We know you want to turn and run in the opposite direction after reading this title, but don’t be afraid! Take a glance at the reviews, and you’ll see words like easy, lovely, informative, inspiring, and our favorite, “great for beginner bread makers!” No equipment is required, just basic ingredients and a can-do attitude. It’s also a nice little piece of décor for your kitchen countertop.
2
You may see Health Nut and say to yourself, ‘Booooring!’ but healthy food doesn’t have to be tasteless food. Flip through the vibrant pages of this trusty sidekick, and you’ll find good-for-you dishes with flavorful combinations the whole family will love. With practical instructions and helpful tips, it’s almost as if the author peeked into your pantry and built her recipes around ingredients you already have.
The
Modern Hippie Table: Recipes and Menus for Eating Simply and Living Beautifully
You’ll find more than 70 recipes in this gorgeous compilation. Author/ lifestyle blogger Lauren Thomas wants her readers to slow down and create a whole mood around their food, one that is beautiful, inviting, and… delicious. Her recipes are achievable for the novice and experienced chef and come with tips on tablescaping, cocktail mixing, and more. So, double knot that apron because you’re going to learn some stuff and eat very, very well.
“To
be the best restaurant, you need the best people.”
With more than a thousand employees at 24 restaurants, we know payroll and HR can be a huge headache.
That’s why we chose Trion, one of the most trusted Professional Employer Organizations in the country. With Trion’s PEO offerings, we no longer spend hours on HR paperwork and our employees get their questions answered faster. Trion eliminates the headaches for everyone, and happy employees make for great service.
That’s what our restaurants are known for, and that’s why we rely on Trion. Visit RelyonTrion.com.
– Joe Vicari, CEO
Joe Vicari Restaurant Group