Sylvan Lake's Lost Sailor Fish & Gourmet Shares the Secrets to a perfect summer seafood boil
Owner David Kraus stopped by to showcase his unique seafood market and casual eatery hybrid in Sylvan Lake. Watch a live demonstration of their signature seafood boil, featuring lobster tail, shrimp, mussels, and traditional sides.
Owner David Kraus stopped by to showcase his unique seafood market and casual eatery hybrid in Sylvan Lake. Watch a live demonstration of their signature seafood boil, featuring lobster tail, shrimp, mussels, and traditional sides.
Recipe: Mr. Aldo's Meatballs from Andiamo's
Previewing Festa Italiana with a meatball recipe by Andiamo's
Previewing Festa Italiana with a meatball recipe by Andiamo's
Making 'Papa Jerry's' cookie with the Tatted Baker
The Tatted Baker joined Good Day Detroit to showcase his Michigan and Faygo inspired products. To purchase visit, bakesy.shop/b/the-tatted-baker.
The Tatted Baker joined Good Day Detroit to showcase his Michigan and Faygo inspired products. To purchase visit, bakesy.shop/b/the-tatted-baker.
Grand Traverse Pie Company celebrating 30 years
Grand Traverse Pie Company is celebrating 30 years in business. Co-founder Mike Busley shares the story behind the brand and shows us how to make their cherry crumb pie. For locations and more visit, gtpie.com.
Grand Traverse Pie Company is celebrating 30 years in business. Co-founder Mike Busley shares the story behind the brand and shows us how to make their cherry crumb pie. For locations and more visit, gtpie.com.
Previewing Festa Italiana with Chef Jim Oppat's
Macomb County’s premier summer celebration is officially back! Festa Italiana returns to Freedom Hill County Park in Sterling Heights this weekend, July 17–19, 2026. To give viewers a delicious preview of the weekend ahead, Chef Jim Oppat cooked up a batch of the festival's famous Mr. Aldo's meatballs.
Macomb County’s premier summer celebration is officially back! Festa Italiana returns to Freedom Hill County Park in Sterling Heights this weekend, July 17–19, 2026. To give viewers a delicious preview of the weekend ahead, Chef Jim Oppat cooked up a batch of the festival's famous Mr. Aldo's meatballs.
Busch's celebrates Michigan cherry season with Cherryfest
Busch's Cherryfest runs from July 13th through August 9th. Premium cherries and other cherry inspired items will be available. For locations and more visit, buschs.com.
Busch's Cherryfest runs from July 13th through August 9th. Premium cherries and other cherry inspired items will be available. For locations and more visit, buschs.com.
The MagicBrownie Box makes whoopie cookies
Oxford bakery offers a variety of sweet treats.
Oxford bakery offers a variety of sweet treats.
Shield's Pizza hosting celebrity pizza bake off
Shield's is hosting a celebrity pizza bake off at its Troy location on July 15th. Karolyn Grimes of "It's a Wonderful Life", Butch Patrick of "The Munsters", Keith Thibodeaux of "I Love Lucy", Sue Selasky of the Detroit Free Press and TV and radio personality Matt Shepard have created their own unique recipies for fans to vote on. For details and more visit, shieldspizza.com.
Shield's is hosting a celebrity pizza bake off at its Troy location on July 15th. Karolyn Grimes of "It's a Wonderful Life", Butch Patrick of "The Munsters", Keith Thibodeaux of "I Love Lucy", Sue Selasky of the Detroit Free Press and TV and radio personality Matt Shepard have created their own unique recipies for fans to vote on. For details and more visit, shieldspizza.com.
Chuck Bennett Previews Annual Sunday Brunch at Joe Muer
Detroit's premier style guru, Chuck Bennett, is hosting his highly anticipated annual gourmet brunch this Sunday, July 12, at the iconic Joe Muer. To give us a mouth-watering sneak peek at what’s on the menu, Chuck stopped by the studio alongside Joe Muer's Executive Chef, Bryan Hartway.
Detroit's premier style guru, Chuck Bennett, is hosting his highly anticipated annual gourmet brunch this Sunday, July 12, at the iconic Joe Muer. To give us a mouth-watering sneak peek at what’s on the menu, Chuck stopped by the studio alongside Joe Muer's Executive Chef, Bryan Hartway.
Concert of Colors celebrates 35 years
The Concert of Colors is five days of diverse, live music across multiple stages throughout Midtown Detroit. The event kicks off on July 15th and runs through the 19th. For more visit, concertofcolors.com.
The Concert of Colors is five days of diverse, live music across multiple stages throughout Midtown Detroit. The event kicks off on July 15th and runs through the 19th. For more visit, concertofcolors.com.
Yacht Rock Detroit 2026 coming to the Roostertail July 17 & 18
Chicken Lolli Waffle Recipe Ingredients: Chicken tenders Light waffle batter Bamboo forks Powdered sugar, for a light dusting Hot honey maple drizzle Preparation: Cook the chicken tenders until fully cooked. Insert each chicken tender onto a bamboo fork. Lightly coat the chicken in waffle batter. Cook in a preheated waffle iron until the waffle coating is golden brown and crisp. Place two Chicken Lolli Waffles on a serving plate. Finish with a light dusting of powdered sugar. Drizzle with a warm hot honey maple sauce and serve immediately.
Chicken Lolli Waffle Recipe Ingredients: Chicken tenders Light waffle batter Bamboo forks Powdered sugar, for a light dusting Hot honey maple drizzle Preparation: Cook the chicken tenders until fully cooked. Insert each chicken tender onto a bamboo fork. Lightly coat the chicken in waffle batter. Cook in a preheated waffle iron until the waffle coating is golden brown and crisp. Place two Chicken Lolli Waffles on a serving plate. Finish with a light dusting of powdered sugar. Drizzle with a warm hot honey maple sauce and serve immediately.
Making Bubba's 33 Patriot Burger
Bubba's 33 is running a fundraiser throughout the month of July. For every Patriot Burger sold, Bubba's 33 will donate $1 to Homes For Our Troops. For locations and more visit, bubbas33.com.
Bubba's 33 is running a fundraiser throughout the month of July. For every Patriot Burger sold, Bubba's 33 will donate $1 to Homes For Our Troops. For locations and more visit, bubbas33.com.
Taste of the World Cup: Fogo de Chão shares the secrets to the perfect Brazilian Picanha Steak
Brazil scored a massive victory on the soccer pitch this week, and we are celebrating those winning flavors in the Fox 2 kitchen! As part of our "Taste of the World Cup" series, the experts from Fogo de Chão stopped by to show us how to bring the ultimate Brazilian steakhouse experience to your own backyard!
Brazil scored a massive victory on the soccer pitch this week, and we are celebrating those winning flavors in the Fox 2 kitchen! As part of our "Taste of the World Cup" series, the experts from Fogo de Chão stopped by to show us how to bring the ultimate Brazilian steakhouse experience to your own backyard!
Summer grilling with Prince Valley Market
Prince Valley Market is hosting a giveaway for a 4th of July picnic basket giveaway. To enter, visit Prince Valley Market's Facebook or Instagram pages and follow the instructions on the post. Prince Valley Market is located at 5931 Michigan Avenue in Detroit. For more visit, princevalleymarket.com.
Prince Valley Market is hosting a giveaway for a 4th of July picnic basket giveaway. To enter, visit Prince Valley Market's Facebook or Instagram pages and follow the instructions on the post. Prince Valley Market is located at 5931 Michigan Avenue in Detroit. For more visit, princevalleymarket.com.
The perfect pancakes with The Jagged Fork
The Jagged Fork has several locations in Metro Detroit. For more visit, thejaggedfork.com.
The Jagged Fork has several locations in Metro Detroit. For more visit, thejaggedfork.com.
New rooftop bar Pine Hall opens atop Hudson Building
Pine Hall is Detroit's newest rooftop bar, located on the Hudson's Building. General manager, Kris Peterson, and beverage manager, Kamalani Overall, showcase how to make two of Pine Hall's cocktails and their bumpy cake. For more visit, pinehall.com.
Pine Hall is Detroit's newest rooftop bar, located on the Hudson's Building. General manager, Kris Peterson, and beverage manager, Kamalani Overall, showcase how to make two of Pine Hall's cocktails and their bumpy cake. For more visit, pinehall.com.
Taste of the World Cup: Ackroyd’s Scottish Bakery whips up authentic Scotch Eggs
Scotland is taking on soccer powerhouse Brazil in Miami tonight for a massive World Cup showdown, and we are channeling that stadium energy right into the kitchen! For today's "Taste of the World Cup" segment, the team from local favorite Ackroyd’s Scottish Bakery stopped by the studio to show us how to make perfect, crispy, authentic Scotch eggs.
Scotland is taking on soccer powerhouse Brazil in Miami tonight for a massive World Cup showdown, and we are channeling that stadium energy right into the kitchen! For today's "Taste of the World Cup" segment, the team from local favorite Ackroyd’s Scottish Bakery stopped by the studio to show us how to make perfect, crispy, authentic Scotch eggs.
Making risotto with Besa
Besa's new executive chef, Brad Kelley, demonstrates how to prepare risotto. Besa is located at 600 Woodward Avenue in Detroit. For more visit, besadetroit.com.
Besa's new executive chef, Brad Kelley, demonstrates how to prepare risotto. Besa is located at 600 Woodward Avenue in Detroit. For more visit, besadetroit.com.
Andiamo Chef Jim Oppat cooks up barbecue ribs & rustic slaw
Quick and Easy Barbecue Spice Rub – Dry Brine Ingredients: 1 lb Old Bay seasoning spice 1 lb Brown sugar 2 Tbls. Kosher salt ¼ cup Paprika 2 Tbls. Cumin 1 Tbls. Chili Powder 1 Tbls. Thyme ½ teas. White pepper, ground 2 Tbls. Fresh minced garlic Method: 1. Combine all the spices and the garlic into a large bowl. 2. Mix thoroughly to combine and ensure that the moisture of the garlic is absorbed through the salts. 3. Store in airtight Ziploc bags and always mix before use. Brine for Hot Smoked Chicken or Pork – Wet Brine Ingredients: 1 gal Water 8 oz Sugar (by weight) 7 oz Salt (by weight) 1 Sachet (Peppercorns, Thyme, Bay Leaf, Marjoram) 1 lb Mirepoix (Onions, celery, carrots, small dice) Barbecue Glaze with Mango and Bourbon Ingredients: 1 Tb Vegetable oil 1 cup Onions, diced 5 cloves garlic 2 cups Ketchup 1 cup Chicken Broth 8 oz Mango, diced 1/2 cup Hoisin sauce 1/2 cup Cider Vinegar 2 oz Bourbon 2 Ancho chilies, seeded and chopped 2 Tb Brown sugar 2 Tb Lemon juice 1 Tb Worcestershire sauce 1 tsp. Lemon zest 1/2 tsp. Old Bay seasoning 1/2 tsp. Fresh ground pepper Pinch Cayenne Pepper Method: 1. Heat the oil over medium-high heat. Add the onions and garlic and sauté' for about 5 minutes, or until the onions are tender and have a sweet aroma. 2. Add the rest of the ingredients and simmer for 30 minutes. 3. Puree the barbecue sauce in a blender until smooth. It is ready for use, or it can be cooled and stored in the refrigerator until needed. Celery Seed Vinaigrette for Cole Slaw Ingredients: .5 cup Sugar .75 cups Apple Cider Vinegar .75 cups Mayonnaise 1.5 cups Salad Oil 1.5 teas. Dry Mustard 2 cloves Minced Garlic 2 teas. Salt 1 Tbls. Celery Seeds 6 Tbls. Dijon Mustard Method: 1. Combine the sugar and the vinegar together until dissolved. 2. Add the mayonnaise, blend until smooth. 3. Add the remaining ingredients, blend well.
Quick and Easy Barbecue Spice Rub – Dry Brine Ingredients: 1 lb Old Bay seasoning spice 1 lb Brown sugar 2 Tbls. Kosher salt ¼ cup Paprika 2 Tbls. Cumin 1 Tbls. Chili Powder 1 Tbls. Thyme ½ teas. White pepper, ground 2 Tbls. Fresh minced garlic Method: 1. Combine all the spices and the garlic into a large bowl. 2. Mix thoroughly to combine and ensure that the moisture of the garlic is absorbed through the salts. 3. Store in airtight Ziploc bags and always mix before use. Brine for Hot Smoked Chicken or Pork – Wet Brine Ingredients: 1 gal Water 8 oz Sugar (by weight) 7 oz Salt (by weight) 1 Sachet (Peppercorns, Thyme, Bay Leaf, Marjoram) 1 lb Mirepoix (Onions, celery, carrots, small dice) Barbecue Glaze with Mango and Bourbon Ingredients: 1 Tb Vegetable oil 1 cup Onions, diced 5 cloves garlic 2 cups Ketchup 1 cup Chicken Broth 8 oz Mango, diced 1/2 cup Hoisin sauce 1/2 cup Cider Vinegar 2 oz Bourbon 2 Ancho chilies, seeded and chopped 2 Tb Brown sugar 2 Tb Lemon juice 1 Tb Worcestershire sauce 1 tsp. Lemon zest 1/2 tsp. Old Bay seasoning 1/2 tsp. Fresh ground pepper Pinch Cayenne Pepper Method: 1. Heat the oil over medium-high heat. Add the onions and garlic and sauté' for about 5 minutes, or until the onions are tender and have a sweet aroma. 2. Add the rest of the ingredients and simmer for 30 minutes. 3. Puree the barbecue sauce in a blender until smooth. It is ready for use, or it can be cooled and stored in the refrigerator until needed. Celery Seed Vinaigrette for Cole Slaw Ingredients: .5 cup Sugar .75 cups Apple Cider Vinegar .75 cups Mayonnaise 1.5 cups Salad Oil 1.5 teas. Dry Mustard 2 cloves Minced Garlic 2 teas. Salt 1 Tbls. Celery Seeds 6 Tbls. Dijon Mustard Method: 1. Combine the sugar and the vinegar together until dissolved. 2. Add the mayonnaise, blend until smooth. 3. Add the remaining ingredients, blend well.
Taste of the World Cup: Alpino’s Chef Colin Campbell whips up comforting Austrian Spätzle
The World Cup action is heating up on the pitch, and we are celebrating with a special "Taste of the World Cup" in the kitchen! Ahead of Austria's big match today at 1:00 p.m., Chef Colin Campbell from Detroit's acclaimed Alpino restaurant stopped by the studio to show us how to make traditional Austrian Spätzle - an elevated European take on mac and cheese.
The World Cup action is heating up on the pitch, and we are celebrating with a special "Taste of the World Cup" in the kitchen! Ahead of Austria's big match today at 1:00 p.m., Chef Colin Campbell from Detroit's acclaimed Alpino restaurant stopped by the studio to show us how to make traditional Austrian Spätzle - an elevated European take on mac and cheese.