Managing your mental health on 'Blue Monday'
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Managing your mental health on 'Blue Monday'

The third Monday in January is recognized as Blue Monday, which is believed to be the most depressing day of the year. Jaimie Clayton from Oakland Family Services joined The Nine to help promote mental health awareness and self-care. For more, visit oaklandfamilyservices.org.

Go Brewing
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Go Brewing

Go Brewing's website: https://gobrewing.com/collections/beers

Making pimento dip with Bandit Tavern & Hideaway
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Making pimento dip with Bandit Tavern & Hideaway

Executive chef Kristin Anderson of Bandit Tavern & Hideaway demonstrates how to make pimento cheese dip. Bandit Tavern & Hideaway is located at 419 S. Main Street in Royal Oak. For more, visit bandittavern.com. Pimento Dip 3 Lbs Softened Cream Cheese 2.5 cups Mayonnaise 6 cups shredded white cheddar 6 cups shredded sharp cheddar 2 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon mustard powder 2 teaspoon cayenne 1 tablespoon liquid aminos 1 can drained pimento peppers Drain pimentos well!! Using the mixer with paddle attachment, beat cream cheese and mayo approx 5 min, until smooth and creamy. Add spices & liquid aminos, mix approx 1 min. Add cheese, mix UNTIL JUST COMBINED approx 30 sec. Lastly add pimentos, UNTIL JUST COMBINED approx 30 sec

Making Tom Yum soup with Shimmy Shack
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Making Tom Yum soup with Shimmy Shack

Debra Levantrosser from Shimmy Shack demonstrates how to make Tom Yum soup, inspired by her time living in Thailand. For more, visit shimmyshack.com. Shimmy Shack’s Tom Yum (yummy) Soup Recipe! Recipe: Cook 2 cups dried jasmine rice or basmati rice according to the package and set aside. You can also boil some Thai rice noodles if you prefer. Set aside. SOUP: ½ cup water or 2 TBSP garlic oil or chili oil 1 TBSP minced garlic 6 x ¼ inch thick slices of fresh ginger 1 stalk of lemongrass (broken into pieces in an herb infuser) 1 TBSP lime juice NOTE: If you don’t have lime juice and lemongrass use ¼ cup tamarind paste ¼ cup fresh basil (can also use dried basil) ½ bunch cilantro (diced) 2 green onions, diced 1 TBSP Bragg’s liquid aminos (or soy sauce) 1 TBSP chili garlic sauce (more if you want it spicier but wait til the soup is done to add more) 2 cups diced tomatoes 4 cups vegetable stock 4 cups coconut milk or coconut cream 12 ounces extra firm tofu, diced\ ½ cup bean sprouts (optional) 10 ounces diced mushrooms (shiitake, oyster, lion’s mane or any mushrooms you have on hand are fine) Sautee’ the garlic, ginger, basil, cilantro, onions and tomatoes in the water/oil, Bragg’s, tamarind paste and garlic sauce for 3 minutes. Add veggie stock, coconut milk (or coconut cream), tofu, bean sprouts and mushrooms. Bring to a boil then simmer for 20 minutes. TO SERVE: The soup can be eaten alone or poured over the rice or noodles.

Keeping kids active during the winter months with Detroit PAL
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Keeping kids active during the winter months with Detroit PAL

Corporal Marcus Norwood of the Detroit Police Department, along with Kira Borum and Christian Younger from Detroit PAL, demonstrate some exercises and activities you can do at home to keep the whole family active during the winter months. For more, visit detroitpal.org.

Meatless Monday: Cooking with Que- Roasted Mushroom Sandwich
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Meatless Monday: Cooking with Que- Roasted Mushroom Sandwich

Que Broden of Cooking with Que and The Kitchen By Cooking with Que showcases how to make a roasted mushroom sandwich for Meatless Monday. The Kitchen by Cooking with Que is located at 6529 Woodward Ave., Suite A, in Detroit. For more, visit thekitchenbycwq.com.

Experience Zuzu
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Experience Zuzu

Rock Shrimp Garlic Noodles INGREDIENTS • 4 oz Rock Shrimp • 4 oz Lo Mein Noodles • 1 oz Chopped Scallions • 3 oz Garlic Butter • Slurry • Lobster Stock • Parmesan Cheese • Chives • Salt and Pepper Contact: Helen Korneffel hkorneffel@identitypr.com 586-805-2633 FOR IMMEDIATE RELEASE ELIA GROUP WELCOMES CHEF IVAN AGUINAGA TO LEAD CULINARY PROGRAM AT EXPERIENCE ZUZU IN DOWNTOWN DETROIT Seasoned Chef Aguinaga’s expertise will influence eclectic new Asian menu at newest Iconic Collection venue DETROIT (Dec. 21, 2023) – Elia Group today introduced award-winning chef Ivan Aguinaga to lead the culinary program at its newest Iconic Collection venue, Experience Zuzu (“Zuzu”). The addition of Chef Aguinaga marks an energized future for Zuzu, with the culinary master bringing over two decades of expertise in leading world-renowned kitchens and curating immersive Asian culinary experiences that elevate the senses. “My quest to master Asian cooking techniques has led me on a global journey, learning from esteemed chefs and working in renowned Asian restaurants,” said Aguinaga. “It will be exhilarating to add my personal touch to Zuzu’s already outstanding menu and deliver immersive experiences to each guest that steps through our doors.” Aguinaga’s culinary career has taken him around the world from Mexico to Spain, Miami to Saudi Arabia, and the Bahamas to Detroit. His culinary training began at the Instituto Culinario de Mexico and was supplemented by apprenticeships in Spain, where he was trained in avant-garde cooking techniques. Aguinaga began his journey of mastering Asian cuisine during his time in the kitchen at The Setai, Miami Beach. In Saudi Arabia, he joined the kitchen to serve as head chef of Nobu Hotel Riyadh, one of the most recognized Japanese restaurants in the world founded by world-renowned chefs Nobu Matsuhisa, Robert De Niro and Meir Teper. Aguinaga went on to serve as chef of Nobu Bahamas before he was hand-selected by Elia Group to lead Zuzu’s culinary vision. “We curated Experience Zuzu with our sights set on the immersive energy of dynamic destinations in Miami and Las Vegas,” said Zaid Elia, founder and CEO of Elia Group and its portfolio of hospitality businesses, the Iconic Collection. “With the addition of Chef Ivan’s expertise, imaginative cuisine and visionary leadership, dining at Experience Zuzu will take guests to new heights through out-of-this-world flavors as we deliver an unmatched dining experience in Detroit.” The menu at Zuzu features progressive world Asian cuisine to stimulate the senses. With a focus on combining centuries-old cooking traditions and modern flavors, the menu includes hand-rolled sushi, playful appetizers, wok-fired specialties and exclusive dishes from both a charcoal oven and wood-fired grill. Experience Zuzu opened in August 2023 and added the Elia Group Iconic Collection footprint in downtown Detroit, which includes P Website: experiencezuzu.com SOCIAL: @experiencezuzu