Healthy comfort foods with Seasons 52

Chef Matthew Edwards from Seasons 52 demonstrates how to prepare Wild Alaska Butter Fish. Seasons 52 is located at 1000 W. Big Beaver Road in Troy. For more visit, seasons52.com.

Bubbas' 33 offering free meals for Veterans on Veteran's Day

Rachel Brattain from Bubba's 33 showcases how to make their chicken bacon mac and cheese. On Veteran's Day, Monday, November 11th, Veterans or active military can get a free lunch or a voucher for a future visit, between 11AM and 4PM. For locations and more visit, bubbas33.com.

Imperial Celebrates Día de los Muertos

Imperial Executive Chef Kelsey Collins joins the nine in the kitchen, cooking Calabaza en Tacha, or candied pumpkin with toasted pepitas and whipped cream. You can join in on Imperial's celebration with food, drinks, music and art from noon to midnight Saturday, November 2nd at the restaurant in Ferndale.

El Arbol celebrating Day of the Dead

Steve Dock and Nick Morin from El Arbol in Brighton talk about the restaurant's Day of the Dead celebration. El Arbol is located at 140 W. Main St., in Brighton. For more visit, elarboltaco.com.

Cafe Cortina to host Spanish dinner event with Aventura

Chef Ernesto Antopia from Cafe Cortina and Chef Raul Cob from Aventura demonstrate how to prepare beef Osso Buco, while sharing details about the upcoming five course wine dinner on Monday, November 4th. For details and more visit, cafecortina.com.

Crabcake benedict with Kudos Taproom and Fieldhouse

Brandy Holcomb with Kudos Taproom and Fieldhouse demonstrates how to make their crabcake benedict. Kudos Taproom and Fieldhouse is located at 14100 Pardee Road in Taylor. For more visit, kudosthegoat.com.

Recipe: Squash & blue cheese gratin

With the Capuchin Soup Kitchen's big fundraiser coming up, learn how to make squash & blue cheese gratin ahead of the event.

Let's Do Dinner Detroit returns

Over 25 of Detroit's top restaurants are taking part in Let's Do Dinner Detroit. From October 20-27th, guests can experience a three course meal at the participating restaurants, priced between $20-75. For ever meal served, Forgotten Harvest receives a donation that provides 8 meals to individuals and families in need. For more visit, letsdodinnerdetroit.com.

Making pan roasted Branzino with Beverly Hills Grill

Chef Ryan Zagor of Beverly Hills Grill demonstrates how to prepare a pan roasted Branzino with butternut squash puree. Beverly Hills Grill is located at 31471 Southfield Road in Beverly Hills. For more visit, beverlyhillsgrill.com.

Making Singapore noodles with Pao Detroit

Sous chef Edgar Gonzalez and district manager Ali Fawaz of Pao Detroit demonstrate how to prepare their Singapore Noodles. Pao Detroit is located on W. Adams in Detroit. For more visit, paodetroit.com.

Making homemade pasta with Testa Barra

Executive chef Mike Baldwin of Testa Barra demonstrates how to make homemade pasta. Testa Barr is located on Romeo Plank Road in Macomb. For more visit, testabarra.com.

CulEx 2024: Dine & Disco

Chef Terence Tarver from Saint John's Resort and Chef Kelli Lewton from Two Unique Catering share details about Schoolcraft College's annual fundraiser and prepare an autumn braised short rib. The CulEx 2024: Dine & Disco fundraiser is happening on October 24th from 6-8PM at Schoolcraft College's Vistatech Center. For tickets and more visit, scf.schoolcraft.edu/events/2024-culinary-extravaganza/.

9th Annual Uncork for a Cure

The 9th annual Uncork for a Cure fundraiser is happening on Saturday, October 19th, at the M1 Concourse. For more visit, dynamifoundation.org/uncork-for-a-cure.

Eastern Market to host annual Harvest Gala inside Shed 3

Root Vegetable Potage Serves 8 Ingredients Spanish onion, julienne 1 ea Oil, neutral as needed Rutabaga cut large dice 2lb Parsnip cut large dice 1lb Sunchoke cut large dice 1lb Cauliflower cut medium florets 1 head Sachet 1ea Thyme 1 sprig Garlic 1 clove Bay leaf 1 ea Cooking liquid Water 3 qts Milk (whole) 1 pint Cream 8 oz Butter ½ lb Salt (kosher) to taste Method: - Heat a heavy-bottomed pot and add oil to coat the bottom - Sweat onion until tender and almost melted - Add root vegetables, reserving cauliflower - Cover with liquid and bring to a boil, then lower to a simmer - Add cauliflower and simmer until all vegetables are tender - Strain and reserve liquid - In batches puree in a blender with a small amount of liquid adding butter until velvety smooth - Once all vegetables are pureed, season with salt to taste. Serve