Cooking School

Irish Tavern in Lake Orion, formerly known as Fork 'N Pint, has been rebranded and reopened in early November. Chef Nicholas Ortega and co-owner, Ted Teeter, talk about the transformation and demonstrate how to make their bread pudding. Irish Tavern is located at 51 N. Broadway Street in Lake Orion. For more visit, itlakeorion.com.

Experience Zuzu's executive chef, Jordan Hoffman, demonstrates how to prepare a truffle scallop roll. Experience Zuzu is located at 511 Woodward Avenue in Detroit. For more visit, experiencezuzu.com.

Cinnamon Peach Buttercream Frosting INGREDIENTS: 1 cup Butter, slightly softened (We use Salted Sweet Cream Butter) 2-3 teaspoons Vanilla Extract 1 pound Powdered Sugar (or 4 cups) 1-2 tablespoons Milk (as needed) 3 tablespoons s of peach juice 1 tablespoon of cinnamon Add the “slightly softened” Butter (somewhere in between straight out of the refrigerator and room temperature) to the mixing bowl along with the Vanilla Extract. Mix the Butter and Vanilla together until they are fully combined (about 2 minutes on medium speed.) You want the Vanilla to fully meld with the Butter to get the best-flavored frosting possible. Scrape the sides of the bowl down before moving on to the next step of the recipe. Measure 1 pound of Powdered Sugar. If you don’t have a food scale, the equivalent is 4 cups. Add the Powdered Sugar to the mixing bowl. Add cinnamon and peach juice Start your mixer (or electric beater) on the lowest setting. Keep on low until the butter and sugar are incorporated (about 30 seconds). Stop the mixer and scrape down the sides of the bowl. Increase the mixer speed to medium-high and mix for 30-45 more seconds until the frosting starts to be light and fluffy. Smooth into your cake layers How to get your cake! Available for one day only at the Eastern Market Holiday Market on next Tuesday 11/26 from 10am - 3pm or until sold out in shed 3.

Chef Kayrone’s Jerk Turkey Ingredients: • 1 tablespoon allspice (ground) • 1 tablespoon thyme (dried, or fresh if possible) • 1 tablespoon cinnamon (ground) • 1 tablespoon nutmeg (ground) • 1 tablespoon brown sugar • 1 teaspoon salt • 1 teaspoon black pepper • 1–2 scotch bonnet peppers (adjust based on desired spice level), seeded and chopped • 6 cloves garlic, minced • 1 medium onion, chopped • 4–5 green onions, chopped • 2 tablespoons soy sauce • 2 tablespoons vegetable oil • 1/4 cup fresh lime juice (or juice of 2 limes) • 1/4 cup fresh orange juice (optional) Instructions: 1. Blend Ingredients: Combine all ingredients in a blender or food processor until you have a smooth paste. 2. Marinate Turkey: Rub the jerk seasoning thoroughly over your turkey. For best results, marinate in the refrigerator for at least 4 hours or overnight. 3. Cook Turkey: bake the turkey at 350 degrees. Basting with any remaining marinade during cooking will deepen the flavor. ● Unstuffed Turkey: Cook 13 mins per pound ● Stuffed Turkey: Cook 15 min per pound Balsamic Roasted Butternut Squash Ingredients: ● 1 medium Butternut Squash ● 2 Tbsp Olive Oil ● 1 ½ Tbsp Balsamic Vinegar ● Salt and pepper to taste Directions: 1. Begin by pre-heat the oven to 350 degrees F and line a baking sheet with parchment paper. 2. Peel and dice the butternut squash into about ½ inch cubes. 3. Toss in a medium-sized bowl with about 1 TBSP of olive oil, 1 ½ Tbsp of balsamic vinegar, and a few pinches of salt and pepper. 4. Spread onto the baking sheet covered with parchment paper, a bake for 15-20 minutes until tender and slightly browned.

Besa's executive chef Nick Geftos joined the Nine to showcase french onion soup stuffing. Besa is located at 600 Woodward Avenue in Detroit. For more visit, besadetroit.com.

michef.co

michef.co (313) 971-1024

www.crabhouseflavor.com

Fries-Giving: Where Friends, Family, and Fries Come Together! Grab a friend and reserve your seat for an evening of Fries, Feasting and Fun at Stumblebum Beer Co! Join us for a festive night like no other as we combine two of our favorite things: Thanksgiving and French fries! This special FRY-YAY Night, happening on Friday, November 22nd from 6 PM to 8 PM at Stumblebum Beer Co in Troy, Michigan, is all about celebrating Thanksgiving flavors with a crispy, golden twist. We’re bringing you a Thanksgiving-themed Fry Flight that will make your taste buds sing! Each dish is a creative spin on holiday classics, with fries at the heart of it all. Come hungry and get ready to feast with family, friends, and fellow fry lovers! Fries-Giving Featured Flavors Sweet Potato Pie Fries: Sweet potato fries sprinkled with cinnamon sugar and a marshmallow fluff dip. Stuffing Fries: Traditional fries in classic turkey rub herbs paired with a tart and creamy cranberry and ricotta dip. Green Bean "Fries": Fried green beans paired with onion and gravy aioli. Tickets: $20 Designed to be enjoyed solo or shared with a friend, each ticket comes with the Fries-Giving Fry Flight. What to Expect: A warm, cozy atmosphere filled with fall vibes, great music, and even better company. Exclusive Thanksgiving-themed fry creations that you won’t find anywhere else. A chance to kick off the holiday season with an unforgettable night of indulgence and fun. Whether you’re gathering with friends or looking to start a new tradition, Fries-Giving is the perfect prelude to your Thanksgiving celebrations. Tickets are limited, so don’t miss out—grab yours today! stumblebumbeer.com

outback.com

For more information about the Picklewich, Pickle Jimmy Chips and to find a Jimmy John’s location near you, visit www.JimmyJohns.com. About Jimmy John’s Jimmy John’s, founded in 1983, is the largest owned delivery sandwich brand in the United States, with more than 2,600 restaurants in 44 states.

Pan Roasted Bronzino 2 each Whole Butterfly Bronzino As needed Salt and pepper 1 fl oz Olive oil 1 tbl Unsalted butter 8 ea Artichoke hearts long stem 11 cup Heirloom tomatoes, diced 2 oz Fennel bulb 2 oz Spinach ¼ cup Marcona almond, chopped 4 fl oz Chablis wine 2 tbl Unsalted butter 2 tbl Lemon juice 2 tsp Fresh thyme Method: Brush the fish with olive oil, season Place on hot skillet to sear skin crisp on one side Flip and place in convection oven to finish cooking In saute pan, render the butter Saute the artichokes and fennel Add the tomatoes, almonds and spinach Deglaze with white wine and add the lemon juice, thyme and butter Reduce until thickened and just enough to coat the garnish Pour onto large oval Place crisp fish on top Drizzle with olive oil tableside

Stephanie Doss from County Smoke House demonstrates how to prepare two Thanksgiving inspired egg rolls. For more visit, countrysmokehouse.com.

Toni Petreski, from Max's Imports, showcases the Domasen Burek phillo dough pies.

The DIA exploring the connection between art and cuisine from ancient times to present day in their new exhibition. You can see The Art of Dining now through Jan. 5. In conjunction with the exhibition, the DIA will be be holding a special event “Spiced Stories: A Celebration of Islamic Coffee, Tea, and Cooking,” on Nov. 16 at 2 p.m.

Sullivan's Steakhouse's executive chef, Max Ceaser, and general manager, Chris Stevens, demonstrate how to prepare George's Bank seared scallops. Sullivan's Steakhouse is located at 1128 Washington Blvd. in Detroit. For more visit, sullivanssteakhouse.com.