Holiday Market’s 22nd Annual Lobsterfest brings fresh seafood boils to Royal Oak
A favorite Royal Oak culinary tradition is back as Holiday Market hosts its 22nd annual Lobsterfest from Thursday, Sept. 24 through Saturday, Sept. 26, 2026.
A favorite Royal Oak culinary tradition is back as Holiday Market hosts its 22nd annual Lobsterfest from Thursday, Sept. 24 through Saturday, Sept. 26, 2026.
Making Dolly Parton's Chess Pie with Achatz
Achatz is sharing a recipe for Dolly Parton's favorite dessert, chess pie, in honor of Dolly Parton Day. For more visit, achatzpies.com.
Achatz is sharing a recipe for Dolly Parton's favorite dessert, chess pie, in honor of Dolly Parton Day. For more visit, achatzpies.com.
Easy meal ideas with Ford Headquarters' new chef
The executive chef at Ford's new headquarters, Grant Vella, shares some easy meal ideas featuring rotisserie chicken.
The executive chef at Ford's new headquarters, Grant Vella, shares some easy meal ideas featuring rotisserie chicken.
Welcome Lexi, Athen, Mr Magoo
Saturday visitors to Animal House, sponsored by Michigan Humane
Saturday visitors to Animal House, sponsored by Michigan Humane
Hazel Park’s Kozy Lounge celebrates National Cheeseburger Day with award-winning burger
A Metro Detroit staple since 1962, Kozy Lounge has been serving up late-night bites and legendary burgers for over six decades. In honor of National Cheeseburger Day, Kitchen Manager AJ Smith joined FOX 2 in studio to demonstrate what makes their family-owned dive bar a local favorite.
A Metro Detroit staple since 1962, Kozy Lounge has been serving up late-night bites and legendary burgers for over six decades. In honor of National Cheeseburger Day, Kitchen Manager AJ Smith joined FOX 2 in studio to demonstrate what makes their family-owned dive bar a local favorite.
Key lime flapjacks with Joe Louis Southern Kitchen
Joe Louis Southern Kitchen has three locations in Downtown Detroit, New Center and Southfield. For more visit, jlsouthernkitchen.com.
Joe Louis Southern Kitchen has three locations in Downtown Detroit, New Center and Southfield. For more visit, jlsouthernkitchen.com.
Unc's Pizza open in Downtown Detroit
Unc's Pizza is serving up Detroit style pizza and more at 1133 Griswold Street in Detroit. General manager Brendan Allen, and assistant general manager Jenna Porter, were in studio to make Unc's picked tomatoes appetizer. For more visit, uncspizza.com.
Unc's Pizza is serving up Detroit style pizza and more at 1133 Griswold Street in Detroit. General manager Brendan Allen, and assistant general manager Jenna Porter, were in studio to make Unc's picked tomatoes appetizer. For more visit, uncspizza.com.
Preview the 3rd Annual Trenton Art Festival
The third annual Trenton Art Festival is on Saturday, Sept. 19. The free event features live mural painting, a community Slow Roll bike ride, and Truago’s popular "Lobsterpalooza." Visit trentonartfestival.com for festival schedules and details.
The third annual Trenton Art Festival is on Saturday, Sept. 19. The free event features live mural painting, a community Slow Roll bike ride, and Truago’s popular "Lobsterpalooza." Visit trentonartfestival.com for festival schedules and details.
Game day eats with Nino Salvaggio
Nino Salvaggio chef Jaqueline Keller demonstrates how to make hot Italian sliders for football season. Nino Salvaggio has five locations across Metro Detroit in Bloomfield Township, Clinton Township, Livonia, St. Clair Shores and Troy. For more visit, ninosalvaggio.com.
Nino Salvaggio chef Jaqueline Keller demonstrates how to make hot Italian sliders for football season. Nino Salvaggio has five locations across Metro Detroit in Bloomfield Township, Clinton Township, Livonia, St. Clair Shores and Troy. For more visit, ninosalvaggio.com.
Inside Northern Michigan’s ultimate fall color dinner tour
Treetops Resort in Gaylord is hosting its annual Fall Progressive Dinner. Guests board golf carts for a guided tour across the scenic Jones Masterpiece course, making stops at curated tasting stations for autumn-inspired small bites paired with local Michigan beers and wines.
Treetops Resort in Gaylord is hosting its annual Fall Progressive Dinner. Guests board golf carts for a guided tour across the scenic Jones Masterpiece course, making stops at curated tasting stations for autumn-inspired small bites paired with local Michigan beers and wines.
Birmingham Bloomfield Chamber hosts annual Vine & Dine event
The 22nd annual Vine & Dine is happening on Tuesday, September 15th, from 6-9PM at the Kingsley in Bloomfield Hills. For more visit, bbcc.com/get-involved/events/vine-dine.
The 22nd annual Vine & Dine is happening on Tuesday, September 15th, from 6-9PM at the Kingsley in Bloomfield Hills. For more visit, bbcc.com/get-involved/events/vine-dine.
Making apple roses for Rosh Hashanah
Rosh Hashanah, the Jewish New Year, begins on Friday, September 11th. Rabbi Simcha Tolwin and Estie Tolwin of Aish Detroit demonstrate how to prepare a traditional Rosh Hashanah dish, apple roses. For more visit, aishdetroit.com.
Rosh Hashanah, the Jewish New Year, begins on Friday, September 11th. Rabbi Simcha Tolwin and Estie Tolwin of Aish Detroit demonstrate how to prepare a traditional Rosh Hashanah dish, apple roses. For more visit, aishdetroit.com.
Making salmon salad with Cooking with Que
Que Rice of Cooking with Que prepares a simple salmon salad. The Kitchen by Cooking with Que is located at 6529 Woodward Avenue, Suite A, in Detroit. For more visit, thekitchenbycwq.com.
Que Rice of Cooking with Que prepares a simple salmon salad. The Kitchen by Cooking with Que is located at 6529 Woodward Avenue, Suite A, in Detroit. For more visit, thekitchenbycwq.com.
Little Bella's previews signature ricotta gnocchi ahead of Arts, Beats & Eats
The Michigan Lottery Arts, Beats & Eats presented by Flagstar Bank returns to downtown Royal Oak Sept. 4–7, featuring more than 50 food vendors, 200 live performances, and 125 juried artists. Event producer Jon Witz stopped by FOX 2 alongside Little Bella's owner Adam Merkel and Chef Tyree Cannon-Signil to give a mouthwatering preview of what's on the menu.
The Michigan Lottery Arts, Beats & Eats presented by Flagstar Bank returns to downtown Royal Oak Sept. 4–7, featuring more than 50 food vendors, 200 live performances, and 125 juried artists. Event producer Jon Witz stopped by FOX 2 alongside Little Bella's owner Adam Merkel and Chef Tyree Cannon-Signil to give a mouthwatering preview of what's on the menu.
Chef Bugattii makes peach cobbler biscuits
Peach Cobbler Biscuits Ingredients 1 can biscuits 2 fresh peaches, diced 2 tbsp brown sugar 1 tsp cinnamon 1 tsp vanilla extract 2 tbsp butter, melted Powdered sugar for garnish
Peach Cobbler Biscuits Ingredients 1 can biscuits 2 fresh peaches, diced 2 tbsp brown sugar 1 tsp cinnamon 1 tsp vanilla extract 2 tbsp butter, melted Powdered sugar for garnish
NCAA leaves the door open for pro players to return to college
Brandon Hudson welcomes Rico Beard from 97.1 The Ticket to discuss the NCAA's new eligibility rules, the path for athletes who have turned pro to return to college, and how the changes could impact the collegiate athletic environment.
Brandon Hudson welcomes Rico Beard from 97.1 The Ticket to discuss the NCAA's new eligibility rules, the path for athletes who have turned pro to return to college, and how the changes could impact the collegiate athletic environment.
Chef Oppat makes pan roasted sea scallops with Michigan sweet corn & mirco greens
Grilled or Pan Roasted Sea Scallops with Michigan Sweet Corn Basil Broth and Micro Greens Method: 1. Marinate the shrimp up to 2 hours under refrigeration. 2. Either in a hot skillet or on the grill carefully cook the shrimp until they are firm and opaque. 3. Ladle about 4 oz. of Michigan Sweet Corn Basil Broth into a rimmed bowl or plate and neatly arrange the shrimp around the plate. 4. Garnish with a small amount of micro greens. Marinade for Shrimp or Fish Ingredients: (enough for 3-4 lbs of fresh seafood) 6 fluid oz Olive oil 2 fluid oz Lemon, grapefruit, lime or orange juice 2 cloves of garlic, minced 1 tsp. Salt 1 tsp. fresh ground pepper 1 Tb Parsley, Basil or Cilantro, chopped (based on flavor pairing of other items) Method: Mix all ingredients together and pour over fish or shellfish. Refrigerate for 30 minutes or up to 2 hours. Michigan Sweet Corn Basil Broth Ingredients to make approximately 1.5 qt of broth: 1 lb Michigan sweet corn 1 qt chicken or light vegetable stock 2 Tbls fresh squeezed lemon juice 1 lb assorted mushrooms ½ cup fresh parsley, chopped ¼ cup fresh basil, chiffonade 2 ounces extra virgin olive oil Salt and pepper to taste Optional White truffle oil (1/2 teaspoon) Optional Crème (2 ounces) Method: 1. Shuck the fresh corn removing all the silks and cut the kernels from the cob carefully ensuring you are not cutting into the cob. 2. Using the back of the knife, scrape down the sides of the cob to remove all of the milk from the cob. 3. Scrape all of the corn and residual juices into a small pot. Add stock. 4. Place over the fire and bring to the high simmer. 5. Reduce heat and cook until the corn is tender. 6. Using a blender or food processor, puree the hot mixture until it's creamy and lightly thicken, but the texture of the corn is still present. 7. Add lemon juice, mushrooms, herbs and olive oil. 8. Simmer over low heat until the mushrooms are just cooked. 9. Season to taste with salt and pepper.
Grilled or Pan Roasted Sea Scallops with Michigan Sweet Corn Basil Broth and Micro Greens Method: 1. Marinate the shrimp up to 2 hours under refrigeration. 2. Either in a hot skillet or on the grill carefully cook the shrimp until they are firm and opaque. 3. Ladle about 4 oz. of Michigan Sweet Corn Basil Broth into a rimmed bowl or plate and neatly arrange the shrimp around the plate. 4. Garnish with a small amount of micro greens. Marinade for Shrimp or Fish Ingredients: (enough for 3-4 lbs of fresh seafood) 6 fluid oz Olive oil 2 fluid oz Lemon, grapefruit, lime or orange juice 2 cloves of garlic, minced 1 tsp. Salt 1 tsp. fresh ground pepper 1 Tb Parsley, Basil or Cilantro, chopped (based on flavor pairing of other items) Method: Mix all ingredients together and pour over fish or shellfish. Refrigerate for 30 minutes or up to 2 hours. Michigan Sweet Corn Basil Broth Ingredients to make approximately 1.5 qt of broth: 1 lb Michigan sweet corn 1 qt chicken or light vegetable stock 2 Tbls fresh squeezed lemon juice 1 lb assorted mushrooms ½ cup fresh parsley, chopped ¼ cup fresh basil, chiffonade 2 ounces extra virgin olive oil Salt and pepper to taste Optional White truffle oil (1/2 teaspoon) Optional Crème (2 ounces) Method: 1. Shuck the fresh corn removing all the silks and cut the kernels from the cob carefully ensuring you are not cutting into the cob. 2. Using the back of the knife, scrape down the sides of the cob to remove all of the milk from the cob. 3. Scrape all of the corn and residual juices into a small pot. Add stock. 4. Place over the fire and bring to the high simmer. 5. Reduce heat and cook until the corn is tender. 6. Using a blender or food processor, puree the hot mixture until it's creamy and lightly thicken, but the texture of the corn is still present. 7. Add lemon juice, mushrooms, herbs and olive oil. 8. Simmer over low heat until the mushrooms are just cooked. 9. Season to taste with salt and pepper.
Easy meals for back to school with Zee the Cook
Zee Moussa or 'Zee the Cook' shows how to make an anytime quesadilla with scrambled eggs, vegetables and other toppings. To connect with Zee, follow her on Instagram at ZeeTheCook, or you can email her at Zee@ZeeTheCook.com.
Zee Moussa or 'Zee the Cook' shows how to make an anytime quesadilla with scrambled eggs, vegetables and other toppings. To connect with Zee, follow her on Instagram at ZeeTheCook, or you can email her at Zee@ZeeTheCook.com.
Hatch Chile Fest at Busch's
Chef Russ Palmer from Busch's prepares a hatch chili, jicama and mango slaw. Hatch Chile Fest runs through August 23rd. For more visit, buschs.com.
Chef Russ Palmer from Busch's prepares a hatch chili, jicama and mango slaw. Hatch Chile Fest runs through August 23rd. For more visit, buschs.com.
Capuchin Soup Kitchen hosts 33rd Annual Benefit on the Bay
Tickets can be purchased at benefitonthebaymi.org
Tickets can be purchased at benefitonthebaymi.org