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The New Coffee Culture 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

Let’s Eat, West Bloomfield Boy, do we like to eat in West Bloomfield. And judging by the incredible variety of restaurants, cafés and gathering places throughout our community, we’re pretty good at it, too. So, putting together our October Food & Drink issue gave us plenty to work with. We start close to home with a roundup of some of West Bloomfield’s most interesting restaurants, the places creating memorable experiences and giving us plenty of reasons not to cook tonight. We’re also exploring The New Coffee Culture, where the neighborhood coffee shop has evolved into something more. West Bloomfield’s luxury cafés are pairing great coffee with beautiful spaces that invite us to meet, work, catch up with friends or simply linger over another cup. Then we head to Fogo de Chão, Michigan’s only location of the internationally celebrated Brazilian steakhouse and a destination for diners from West Bloomfield and beyond. Its “Art of Gathering” is built around the centuries-old tradition of churrasco, but the bigger idea is one we can all appreciate: Good food is even better when it brings people together. That’s really what this issue celebrates. From morning coffee to dinner out, food gives us a reason to gather, explore and enjoy our community, one delicious stop at a time. Fortunately for us, West Bloomfield gives us plenty to choose from. Bon appétit!

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

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

Abby Burgess C O N T R I B U T I N G P H OTO G R AP H E R S

Simran Bajwa, Abby Burgess

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

T O D D H A I G H T, P U B L I S H E R @ W E S T _ B LO O M F I E L D _ C I T Y L I F E S T Y L E

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

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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 considered to be reliable, but the accuracy of all information cannot be guaranteed.

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/WE STB LO O M F I E L D

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

10 Featured

20 28

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

Coming Home to Nonna Maria's

At Nonna Maria's, family history and creative Italian cooking share the table. Plus, a few more favorite places to try.

Lifestyle Letter

Business Monthly

Hot Spot FOOD + BEVERAGE

Local Limelight LIFE + CULTURE

How To HOME + DESIGN

Local’s Choice FOOD + BEVERAGE

Culinary Creations FOOD + BEVERAGE

Must See FOOD + BEVERAGE

Chef ’s Selection FOOD + BEVERAGE

Events

The New Coffee Culture

From neighborhood hangouts to globally inspired brews, discover new reasons to slow down and savor the cup

On the Cover Coffee culture is brewing in West Bloomfield. From artfully crafted lattes to globally inspired cafés, discover the independent shops bringing fresh flavors, inviting spaces and a new approach to your daily cup.

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OCTOBER 2026

business monthly A R O U N D U P O F N E W S F R O M LO C A L B U S I N E S S E S

HOTWORX West Bloomfield Welcomes New Owner HOTWORX West Bloomfield is under new ownership, with Cecilia Calcaterra turning her longtime dream of entrepreneurship into reality. Cecilia brings a passion for fitness, wellness and community to this exciting new chapter. A graduate from Grand Valley State University with a degree in marketing and sales, she says she's dedicated to creating a welcoming, motivating environment where members feel inspired to reach their goals. The studio is located at 6107 Haggerty Road, West Bloomfield. For more, call (248) 600-9930.

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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 I N T O 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 S P 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 >

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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 OM/WE STB LO O M F I E L D

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.

Luxurious Cordeiro (fire-roasted lamb chops) and perfectly delicious Frango (marinated chicken)

"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

H OT SP OT | FO O D + BEVERAGE

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A F R E S H L I N E U P O F AC T I V I T I E S O F F E R S N E W WAYS TO EXPERIENCE THE SEASON ARTICLE BY ABBY BURGESS | PHOTOGRAPHY BY WB PARKS

H E L L O ,

AUTUMN Autumn is officially here! This fall, plan to experience West Bloomfield’s changing colors while enjoying some of the flavors and experiences that make this a favorite time of year. From elegant tastings to day trips featuring local cuisine, WB Parks offers plenty of ways to enjoy the season. It’s a blend of food, nature and community that can turn an ordinary October day into a favorite fall memory. Here are a few top picks.

LOCA L LIM E LIGH T | L I FE + CU LT U RE

Harvest Adventure: Metamora and Westview Orchards Bianco Tours & WB Parks have planned a group day of elegance on October 7, with lunch at the historic White Horse Inn, a beautifully restored landmark dating back to the 1850s. Guests choose from a selection of menu options including: Cowboy Mac & Cheese, Pot Roast Grilled Cheese, Maurice Salad or Fish & Chips. Following lunch, visit Westview Orchards and Winery for a taste of country charm. Includes a scenic 30-minute wagon ride, pre-picked bag of seasonal fruit and visit to the wine bar. Transportation provided. Hayrides with Cider and Donuts Nothing says autumn like a hayride with cider and donuts. Beginning October 9, join a group community or private hayride at Marshbank Park. Admire the view as you sip cider and nosh on the best fall donuts from Franklin Cider Mill. After the sweet treat, enjoy a 20-minute tractor-drawn hayride. You’ll encounter a few nature knowledge stops along your route for an added adventure. For both of these, visit wbparks.org or call (248) 451-1900. These seasonal experiences are a reminder of what makes West Bloomfield special: beautiful natural spaces, memorable local destinations and opportunities to come together as a community. So, grab a sweater, bring your appetite and make time to enjoy the crisp air and colorful scenery before the season slips away. For dates, times, registration details and a complete look at more upcoming fall programs and activities, visit wbparks.org and start planning your next autumn adventure.

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HOW TO:

seasonal home scent s FA

SS LE

ENTI A

L O I L CO M B I N A TION

M AN

D CO

SC EN

Fall essential oil combinations provide a warm and cozy scent while also protecting from sickness prevalent in the colder season. Follow these oil combinations to create your own seasonal scent.

immune boost DIRECTIONS : Combine the following essential oils with a base oil (coconut oil).

INGREDIENTS: • Cinnamon: Antibacterial; Antiviral • Clove: Antibacterial; Antiseptic • Lemon: Uplifts; Kills Bacteria Reduces Inflammation • Oregano: Antimicrobial; Antioxidant • Eucalyptus: Decongestant; Provides Healing

HOW TO USE: Apply to wrists or feet. Do not use it on your face.

home defender DIRECTIONS: Combine the following essential oils.

INGREDIENTS: • • • • • •

Orange: Reduces Stress; Antimicrobial Eucalyptus: Decongestant; Provides Healing Cinnamon: Antibacterial; Antiviral Black Pepper: Supports the Nervous System Clove: Antibacterial; Antiviral Rosemary: Reduces Stress; Helps with Respiratory Fatigue

HOW TO USE: Fill the diffuser with water and apply the desired amount of drops.

ARTICLE BY CELENA CISCO

H OW TO | HO ME + DES I GN

Meet Cecilia Calcaterra,

THE NEW OWNER OF HOTWORX, WEST BLOOMFIELD

I’m 25 years old and graduated from GVSU in '23 with a degree in Marketing and Sales. I’ve always dreamed of pursuing an entrepreneurial career, and I’m thrilled to turn that dream into reality. Fitness and wellness have always been a huge part of my life, and I’m passionate about creating a welcoming, motivating environment for our community. I can’t wait to grow HOTWORX West Bloomfield!

hotworx.net/studio/westbloomfieldtownship | (248) 600-9930 6107 Haggerty Rd, West Bloomfield, MI 48322 OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/WE STB LO O M F I E L D

C OM I NG HOM E

NON NA M A R I A’ S

LOCA L’S CH OICE | FO O D + BE VE RAGE

A d e l i c i o u s t o u r o f We s t B l o o m f i e l d ’s l o c a l d i n i n g s c e n e ARTICLE BY R. TODD HAIGHT

For chef John Gallagher, owning Nonna Maria’s isn’t simply a restaurant venture. It’s a homecoming nearly three decades in the making. Gallagher’s family opened Maria’s in the mid-1970s, naming the restaurant near Walnut Lake for his grandmother. It became a neighborhood favorite, serving pizza, pasta and other Italian-American staples – and it was where Gallagher got his start in the restaurant business as a boy. CONTINUED >

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Eventually, he left to build a career of his own, opening Little Italy in Northville and taking part in the openings of La Luna in Birmingham and Villa Maria’s on Haggerty Road. After selling Little Italy, he built a successful catering and office café business. Maria’s, meanwhile, changed hands. Nearly 30 years later, Gallagher learned his family’s old restaurant was available again. He sold his catering business in 2018, bought Maria’s and reopened it that December as Nonna Maria’s, bringing both the restaurant and his career full circle. Today, the intimate West Bloomfield bistro still occupies its tucked-away spot in a residential neighborhood near Walnut Lake. But this isn’t simply a nostalgia-driven restaurant. Start with Spiedini Nonna Maria: layers of bread and mozzarella in an egg carriage with lemon, butter, olives and artichoke hearts. Or try the Truffle Gnocchi: Asiago-stuffed, panfried gnocchi finished with brown butter and thyme. Both put a distinctive spin on familiar Italian flavors. The creativity continues through the entrées. Veal Di Mare pairs milk-fed veal with shrimp, lemon, butter and olives, while Sicilian White Fish is layered with seasoned breadcrumbs and Parmesan finished with ammoglio sauce. For seafood lovers, Linguini Pescatore brings together shrimp, calamari, mussels, clams and salmon in a natural white-wine sauce. And the Short Rib Tortellini wraps beef short rib inside pasta and pairs it with vodka sauce and spinach. There are plenty of familiar comforts, too, homemade meat lasagna with Bolognese to chicken piccata and eggplant Parmesan, along with a full wine and cocktail program. It’s food that feels connected to the restaurant’s past without being stuck there. Nonna Maria’s website offers an Italian proverb that’s particularly fitting: “Old wine and friends improve with age.” So, apparently, can a restaurant. nonnamariasbistro.com 2080 Walnut Lake Road | (248) 851-2500

LOCA L’S CH OICE | FO O D + BE VE RAGE

MORE WEST BLOOMFIELD DINING WORTH DISCOVERING

Fiddler International Dining Step inside Fiddler International Dining for a culinary trip through Russia and Eastern Europe. The menu includes Ukrainian borscht, Siberian pelmeni, homemade meat blintzes and Chicken Tabaka – a whole Cornish hen flattened, seasoned with garlic and dill and CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/WE STB LO O M F I E L D

LOCA L’S CH OICE | FO O D + BE VE RAGE

cooked until golden. Fiddler also offers customized multicourse experiences featuring as many as 10 to 15 courses. Don’t miss: The house specialty lamb chops, or finish with Fiddler’s seven-layer Napoleon. fiddlerrestaurant.com 6676 Orchard Lake Road | (248) 851-8782 Knock Twice Speakeasy The name offers a hint about what awaits at Knock Twice Speakeasy. More lounge than conventional restaurant, this West Bloomfield nightspot pairs craft cocktails and shareable plates with dim lighting and live entertainment, creating a distinctly after-dark experience. Don’t miss: Come for dinner or small plates, but stay for the cocktails and live music. This one’s as much about the night out as what’s on the plate. knocktwicespeakeasy.com 6430 Farmington Road | (248) 562-7029 Stage Deli Few restaurants are more woven into Metro Detroit dining history than Stage Deli Restaurant.

Founded by Harriet and Jack Goldberg in 1962 and located in West Bloomfield since 1982, Stage built its reputation on enormous deli sandwiches, house-made soup and plenty of corned beef. Its theatrical roots even live on in sandwich names such as West Side Story. Don’t miss: Keep it classic with hot corned beef or order the West Side Story with corned beef or pastrami, coleslaw and Russian dressing. stagedeli.com 6873 Orchard Lake Road | (248) 855-6622 Melt N Dip Dessert isn’t an afterthought at Melt N Dip. It’s the entire event. This late-night sweets destination specializes in over-the-top creations built around Belgian chocolate, with crepes, waffles, gelato, fruit and pistachio appearing in seemingly endless combinations. Don’t miss: The Dubai Chocolate Cup. And bring someone willing to share, since the portions aren’t exactly restrained. meltndip.com 6698 Orchard Lake Road | (248) 562-7413

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Fall Penne with Roasted Butternut Squash INGREDIENTS: Servings: 4 • 2 1/4 lbs. butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 3 cups) • 1/4 cup olive oil, divided • kosher salt • 1 pound penne pasta • 3 ounces pancetta, sliced 1/4-inch thick and cut into small dice • 2 shallots, thinly sliced crosswise • 1/4 teaspoon crushed red pepper flakes • 10 fresh sage leaves, coarsely chopped • 1/2 cup finely grated Pecorino Romano cheese • 1/2 teaspoon ground black pepper

M YG H O

DIRECTIONS: 1. Preheat oven to 400°F. 2. Place butternut squash on a rimmed baking sheet and toss with 1 tablespoon of olive oil. Season with salt. 3. Transfer to the oven and roast until the squash is browned and tender, for about 15 minutes. 4. Bring a pot of water to a boil. Generously salt the water. Add pasta and cook according to package directions. 5. Drain pasta, reserving up to 2 cups of cooking liquid. Set pasta and reserved cooking liquid aside. 6. Meanwhile, heat the remaining 3 tablespoons of olive oil in a large skillet over medium-low heat. Add pancetta and cook until just crisp, 4 to 5 minutes. Add shallots, crushed red pepper, and sage. Cook until shallots are soft, for 4 to 5 minutes. 7. Add penne and squash and toss gently, adding reserved pasta cooking liquid as necessary to moisten. 8. Add cheese and black pepper, and cook, tossing gently, until pasta and squash are heated through. 9. Serve immediately with more grated cheese, if desired.

R D! ROASTED BUTTERNUT SQUASH + PANCETTA AND SAGE + PENNE = PERFECT FALL PASTA .

ARTICLE BY PAULI REEP

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

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The New Coffee Culture From neighborhood hangouts to globally inspired brews, discover new places to slow down and savor the cup Coffee used to be about convenience, right? Grab a cup, get the caffeine, get on with the day. Not anymore. Across West Bloomfield and nearby communities, coffee has become an experience all its own. Independent cafés and local roasters are putting craftsmanship back into the cup, introducing globally inspired flavors, creating beautiful spaces and giving us places to meet, work or simply linger a little longer. In this story, discover a few new local places for your cup of java. Bean & Bagel Sometimes the best neighborhood spots start with a simple idea. When Metro Detroit local Anthony Zora opened Bean & Bagel on Commerce Road in late 2025, he paired two morning essentials – caffeine and light food – in a small, family-owned shop designed as a local alternative to the chains. Here, coffee and espresso drinks share the spotlight with fresh bagels, specialty sandwiches and house-made flavored cream cheeses. The shop may be tiny, but that’s part of its charm. Customers regularly praise the coffee, fresh bagels and personal service, often mentioning Zora himself. Brown sugar iced lattes are among the coffee favorites, while bagel choices range from Asiago to Jalapeño Red Pepper.

ARTICLE BY R. TODD HAIGHT

M UST SE E | FO O D + BEVERAGE

In an era of elaborate café concepts, Bean & Bagel is a reminder that coffee culture can still be wonderfully simple: good coffee, good food and a neighborhood place where the owner might know your name. Don’t miss: A brown sugar iced latte paired with one of the shop’s fresh bagels and house- made cream cheeses. 6585 Commerce Road, West Bloomfield | (248) 779-7043

MORE CUPS WORTH DISCOVERING

Here are a few more local hangouts that are changing the way we meet for coffee. Matari Coffee Co Centuries-old Yemeni coffee traditions meet modern café culture at this polished Orchard Lake Road destination. Traditional preparations feature cardamom, ginger and coffee husks, alongside contemporary lattes, matcha and specialty drinks.

Don’t miss: Mofawar (a medium-roast coffee with cardamom and cream) or the popular Adeni Chai with cardamom and nutmeg. mataricoffee.com 6225 Orchard Lake Road, West Bloomfield | (248) 970-2986 Farmhouse Coffee & Ice Cream Family-owned and wonderfully unpretentious, Farmhouse uses its own proprietary, locally roasted beans and pairs its coffeehouse menu with 20-plus flavors of Michiganmade ice cream. Don’t miss: The Café Miel with honey and cinnamon, or make it dessert with an affogato, espresso poured over ice cream. farmhousecoffeeandicecream.com 29936 W. 12 Mile Road, Farmington Hills | (248) 562-7708

KnuckleHead Coffee Co. This veteran- and family-owned Waterford micro-roaster skips the traditional café model and focuses on the bean itself. Its small-batch coffees are air-roasted and roasted to order, with beans sourced from around the world. Don’t miss: The Espresso Shop Blend. Or try the Roaster’s Choice and let KnuckleHead choose your next bag. knuckleheadcoffeeco.com 2528 Airport Road, Waterford Township | (248) 821-1976 M.K. Cannelle Coffee gets a decidedly French accent at Matt Knio’s chic Keego Harbor patisserie. Knio trained at France’s Académie de Versailles as a Master Artisan, and his pastry cases provide an elegant companion to Cannelle’s lattes and espresso drinks. Don’t miss: A latte with the almond croissant (a customer favorite) or choose something irresistible from the pastry case. mkcannelle.com 3425 Orchard Lake Road, Keego Harbor | (248) 977-4046 CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/WE STB LO O M F I E L D

M UST SE E | FO O D + BEVERAGE

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SAVORY SOURDOUGH SLICES ELEVATE YOUR FALL SOURDOUGH WITH THESE SIMPLE, SATISFYING TOPPINGS

ARTICLE BY KIT GARROTT PHOTOGRAPHY BY BONNER MORGAN Sourdough has seemingly taken over the world of bread. Those blessed with a family sourdough starter had a jump on the naturally fermented trend. For those still deciding whether to dive into the world of proofing and kneading, great sourdough loaves can be found at local bakeries. These shops may offer seasoned French bread toasts, a bagged and ready-to-eat option no toasting required. Here are two ways to serve your toasted sourdough slices this fall, but the options are endless!

PESTO PERFECTION INGREDIENTS • • • • •

Basil pesto Toasted pine nuts Shaved parmesan cheese Sliced cucumber EVOO

DIRECTIONS

After toasting your bread, spread pesto and sprinkle toasted pine nuts and cheese on your slice. Top with cucumber slices, salt and pepper to taste and drizzle with EVOO.

TOASTED MEDITERRANEAN INGREDIENTS

• Either homemade or store-bought roasted red pepper hummus - spicy hummus is a great option, too! • Feta cheese • Olives

DIRECTIONS

Spread your hummus, sprinkle with feta cheese and top with olives of your choice. Add salt, pepper and a squeeze of lemon to taste!

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

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/WE STB LO O M F I E L D

OCTOBER 2026

events A S E L E C T I O N O F U P C O M I N G LO C A L E V E N T S

O C TOBE R 1 0 T H

Making Strides Against Breast Cancer of Detroit The Corner Ballpark, 1680 Michigan Avenue, Detroit | 8:00 AM Join Making Strides Against Breast Cancer of Detroit and help make this year’s walk unforgettable for the 15,000+ participants who show up to celebrate, remember and fight breast cancer. Consider joining the Interiors By Impact team or start your own team. Call (800) 2272345 for more details on how you can support this event. O C TOBE R 1 3T H & 2 1 ST

Carrabba's Novi Wine Dinner Featuring Orin Swift Carrabba's, 43455 W. Oaks Drive, Novi | 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) 735-0400. 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 1 ST

An Evening with Author John U. Bacon Meeting Room of West Bloomfield Main Library, 4600 Walnut Lake Road, West Bloomfield | 6:30 PM Hear from John U. Bacon, author of 14 books, including his latest bestseller, "The Gales of November: The Untold Story of the Edmund Fitzgerald." Celebrate National Book Club Month by inviting your book club to attend with you. Sponsored by the Friends of the Library. To register, visit wblib.org or call (248) 682-2120. O C TOBE R 2 3 RD

Halloween Storybook Stroll Terrace of West Bloomfield Main Library, 4600 Walnut Lake Road., West Bloomfield | 4:30 PM Read this month's book as you trick-or-treat along the Storybook Trail. Registered families can start their walk anytime between 4:30 to 5:30 p.m.. but must finish by 6 p.m. to collect all treats. For ages 1 to 10 years; costumes welcome. To register children, visit wblib.org or call (248) 682-2120. 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.

EVE N TS

Fogo is Flavor Fire-Roasted Meats Carved Tableside Seafood Options Market Table & Feijoada Bar Group & Private Dining All Day Happy Hour Lunch, Dinner, & Weekend Brunch 301 W. Big Beaver Rd. Troy, MI 48084 fogo.com

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