Birmingham, MI October 2024

FOOD FALL FUN

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The Food & Drink Issue

As the crisp air of autumn begins to weave its magic, our little corner of the world comes alive with the rich colors and flavors of the season. The golden leaves crunching underfoot, the comforting warmth of a cozy sweater, and the tantalizing aroma of spiced cider simmering on the stove all signal that fall has arrived in full force.

In this Food & Drink issue, we're excited to bring you stories that capture the essence of autumn in our community. We take you behind the scenes at our beloved local cider mill, where generations of tradition meet the vibrant flavors of freshly pressed apples. You’ll also discover a local restaurant that has just unveiled a new happy hour menu.

Whether you're looking to discover a new favorite dish, learn a few cooking tips, or simply enjoy the season's bounty, we hope this edition inspires you to fully embrace the flavors of autumn.

So grab your favorite blanket, pour yourself a warm drink, and dive into the deliciousness that this season—and our community—has to offer.

Cheers to a flavorful fall!

October 2024

PUBLISHER

Ali Kramer | ali.kramer@citylifestyle.com

EDITOR

Lynne Konstantin | lynne.konstantin@citylifestyle.com

EDITORIAL COORDINATOR

Rayna Southart | rayna.southart@citylifestyle.com

ACCOUNT MANAGER

Lisa Gindi | lisa.gindi@citylifestyle.com

CONTRIBUTING WRITERS

Angela Broockerd, Savanna Jaggears, Rhiannon Johnson, Nicolette Martin, Susan Thwing

CONTRIBUTING PHOTOGRAPHERS

Nia Batts, Aly Darin, Gregory Jaggears, Janie Jones

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF OPERATING OFFICER Matthew Perry

EXECUTIVE DIRECTOR OF HR Janeane Thompson

AD DESIGNER Evan Deuvall

LAYOUT DESIGNER Kelsey Ragain

inside the issue

Manifestation

A

Melanee

Balloon Sinuplasty

UNCORK FOR A CURE READY FOR 9TH YEAR

Now in its 9th year, Metro Detroit’s premier breast cancer fundraiser and soirée will take place at the M1 Concourse in Pontiac on Saturday, October 19 featuring award-winning chefs, world-class wines, music, art installations, track rides, live and silent auction and more. To date, Uncork for a Cure has raised $3 million for breast cancer research and monetary grants for local women in need. Visit  dynamifoundation.org/uncorkfor-a-cure for more information.

Skin House is a medical & wellness spa located in the heart of downtown Birmingham. Dr. Christina Barbat, the

founder and physician, created Skin House alongside designer and best friend, Aleksandra Vitosevic. This Fall, Skin House expanded its menu to include spa massages, lymphatic drainage, and body treatments. Skin House’s enhanced suite of services, expertise, and luxury-level customer service have guests feeling freshfaced all while feeling at home. Visit  skin-house.com/ for more information.

TDR SPECIALISTS IN ORTHODONTICS WELCOMES DR. MASTRACCI

Dr. Julia Mastracci joins Dr. Christian Groth at TDR Specialists' Birmingham practice. Dr. Mastracci completed her undergraduate degree at the University of Michigan, and completed Dental School and earned her Master’s degree in Orthodontics at the University of Detroit Mercy. When asked what motivated her to work in her field, “As a kid, I was pretty harshly bullied for my buck teeth. Thankfully, my parents brought me to TDR Orthodontics." Visit  tdrortho.com/ for more information.

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Get Happy

Zana brings its enchanting fusion of art, atmosphere and culinary excellence to happy hour.

ARTICLE BY SUSAN THWING | PHOTOGRAPHY BY ALY DARIN

Zana is more than just a restaurant — it is a destination where ambiance, service and culinary excellence converge.

The Downtown Birmingham culinary gem, offering an elevated take on modern American cuisine and craft cocktails, brings an experience that transcends mere dining, merging art, atmosphere and exceptional cuisine into a harmonious whole. Now, the restaurant is launching a new happy hour designed to provide fresh, fun, upscale value, replete with a newly designed lounge area.

With a newly introduced happy hour — 4-7 p.m. daily in the new lounge and bar — Zana (zanabham.com) celebrates flavor and value, set against the backdrop of its upscale environment.

“The happy hour features a thoughtfully curated menu, including pizzas and appetizers such as mussels, oysters, shrimp and more,” says Johnny Prenci, Zana’s managing partner. “It’s designed to give guests great value in an upscale setting.” Also on hand: traditional cocktails such as margaritas and Moscow Mules plus Zana originals, such as Pomegranate Tini, Orange Crush and Zana’s Garden (with muddled raspberries, Casamigos Reposado Tequila and St. Germain), plus red and white wine, bubbles, even several enticing mocktails.

Among the selection of seafood and shareables are Maine Mussels paired with Spanish chorizo, Arancini with Alabama white sauce, Whipped Ricotta with crushed pistachio, dram honey and semolina toast; artisanal pizzas include arugula-topped prosciutto with ricotta, Andolina goat cheese and red onion jam. Prices range from $2 an oyster to $14 for mussels.

Celebrating its two-year anniversary this month, Zana — part of Michigan-based Tallulah Group, led by Mario Camaj, which owns and operates Tallulah Wine Bar & Bistro in Birmingham and BESA in Detroit — occupies a beautifully renovated location transformed into the magical by interior designer Sabrina Buchanan of BASE Designs, Ian Hartwell of Oliver Max Inc. and architect John Gardner of Gardner + Associates. The name “Zana,” inspired by Albanian folklore, means “fairy of the mountains,” a fitting tribute to the enchanting experience that awaits.

The award-winning 10,000-square-foot space (Detroit Design Magazine’s 2023 first-place recipient

for Best Restaurant/Bar Design 2023) includes a private dining room, a separate full operating banquet space in the back of the restaurant and various exclusive sections that host up to 135 diners, making it ideal for personal gatherings, holiday parties and more significant events. The restaurant’s newly designed lounge area blends seamlessly into the stylish accessibility that signifies Zana’s approach.

“This area, available on a first-come, first-served basis, is perfect for guests waiting for a table or simply looking to unwind in a chic setting,” Johnny Prenci says. “The lounge is also envisioned as a prime spot for holiday gatherings, offering an elegant backdrop for festive celebrations.”

At the heart of Zana’s mission is a commitment to exceptional service and using the finest ingredients. The restaurant prides itself on fostering relationships with local suppliers to ensure every dish is as fresh and flavorful as possible. This dedication to quality and sustainability is more than a business model; it is the essence of Zana’s identity, as reflected in its mission statement: “Awaken your senses through an alluring ambiance and bold flavors.”

Zana’s modern American menu offers dishes that are as visually stunning as they are mouthwatering. The full menu is designed to cater to a variety of tastes, from small plates and salads to hearty entrees and decadent desserts. Zana’s culinary offerings are a testament to the restaurant’s philosophy that food is an art form, and every meal should be a feast for the senses.

Whether dropping by for a casual drink during happy hour or settling in for a full dining experience, Zana promises to transport you to a place where every detail is designed to enchant.

CONTINUED >

Street-side windows fold up for breezes and views.

The name “Zana,” inspired by Albanian folklore, means “fairy of the mountains,” a fitting tribute to the enchanting experience that awaits.

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“It

You Can Get What You Want

MANIFESTATION EXPERT AND AUTHOR TEACHES

HOW TO TRANSFORM DREAMS INTO REALITY.

ARTICLE BY SUSAN THWING

Michelle Barr, a renowned transformational coach and expert in manifestation, is set to launch her fourth book, Loving What’s Next: What You Want Can Be Yours Now (Morgan James Publishing) on Oct. 1.

This book marks yet another significant milestone in her career as a manifestation coach and spiritual guide. Barr, who is based in Dallas, Texas, has spent more than 15 years helping individuals overcome obstacles and manifest their dreams into reality. Her latest work is a deep dive into the process she uses with her clients, offering readers an inside look at the methodology that has transformed countless lives.

Barr has become a familiar face to many locally through her segment on the Noon on Fox 2 Detroit, “Wellness Wednesday with Spiritual Coach Michelle Barr,” where she shares her insights on wellness, spirituality, and the art of manifesting. For the launch of  Loving What’s Next, she will be featured in a live interview on Fox 2, participate in podcasts and hold a book-signing event, bringing her knowledge and wisdom directly to her audience.

Barr reflects on her own journey as the motivation to start writing about manifestation.

“A lot of it was in my own life,” she says. “I married young, had a baby and found myself in a toxic relationship. I realized I had created a life that I didn’t love at all. It was a wake-up call for me, and I decided to leave

that marriage at the same time that my best friend was dying. I went to spend time with her, and during that period, I became a therapist. It was my way of helping people who were going through their own dark times.”

Barr now holds a doctorate in Transformational Spiritual Coaching. Earning a master’s degree in counseling and guidance, she worked as a therapist for 10 years before giving up her license to build her business as a coach, teacher, speaker and author. She also attended seminary, became ordained as an interfaith minister and worked as a hospital and hospice chaplain. Fifteen years ago, she founded her healing and wellness center.

Barr’s definition of manifestation goes beyond mere goal-setting.

“Manifesting is connecting with your desires and believing that a way has already been established,” she says. “When I want something to manifest in my life, I first must know my desires. Then, I start watching for opportunities to make it happen. You have to say ‘yes’ to those opportunities, and then everything to make it happen rushes in.”

Throughout her career, Barr emphasizes that manifestation requires more than just positive thinking — it demands action and a deep belief in the possibility of achieving your desires.

“Right now, I’m in the middle of a big decision about what’s next. I decided that where I’m living is not where I want to be. We moved into this house during COVID-19 to be near my son and his children. But I just found out my daughter is going to have a baby, and I want to give her the same

MEET & GREET Dr. Michelle Barr will host a Meet and Greet & Book signing 4:30-6:30 pm, Oct. 16, at Bamboo Royal Oak in Royal Oak. For details about the event and to learn more about Barr, her books, her podcast and her coaching services, visit michellebarr.com

experience I had with my son,” she says, adding that she decided to manifest a larger home with room for her parents and family to visit.

“Once I decided that was my desire, I started taking aligned inspired action. I had no belief that it wasn’t going to happen. I had to believe it was possible,” she says. “And everything came together — we closed on the new house in September.”

One common misconception Barr addresses about manifesting in her work is that you can simply wish for something and wait for it to happen.

“You can’t just say, ‘I want a million dollars,’ and sit there,” she says. “You have to decide how much you need, where it will go, and why you want it. It shows up as an opportunity, and those opportunities might be uncomfortable, but you have to show up for every opportunity and step into it.”

Her new book,  Loving What’s Nex t, promises to guide those ready to take control of their future by embracing the principles of manifestation. As she prepares for its launch, Barr continues to inspire and empower those who seek to transform their lives. Her work, deeply rooted in her own experiences and expertise, offers a roadmap for anyone ready to embrace what’s next and manifest a life they truly love.

“Manifesting is connecting with your desires and believing that a way has already been established. When I want something to manifest in my life, I first must know my desires.”

— Dr. Michelle Barr

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Pumpkin Cuties

• Cutie Mandarin Oranges

• Celery Sticks

Peel the cutie mandarin oranges and cut celery sticks into 1-inch long sticks.

Cut each slice of celery into thirds or fourths and insert celery sticks into the center of the peeled oranges.

Oreo Spiders

• Oreos

• Candied Eyes

• Chocolate Chips

• Pretzel Logs

Break pretzel rods in half and stuff them into the Oreo cookies to form the spider legs. Melt the chocolate chips until smooth.

Use a toothpick to place the melted chocolate onto the Oreos where the eyes will go.

Immediately place the eye candies onto the melted chocolate. Place the Oreos in the fridge until the chocolate hardens.

cuterie SPOOK-

A SPOOKY SPIN ON THE CLASSIC CHARCUTERIE

ARTICLE BY SAVANNA JAGGEARS

PHOTOGRAPHY BY GREGORY JAGGEARS

Spook-Cuterie is a cutie Halloween snack for pre- or post-trick-or-treating. This spooky spin on the classic charcuterie board will excite the kids and provide a few nutritious nibbles before they fill up on too much candy. Whether you bring this to the school party or set it up while everyone gets in their costumes, fun MUMMY-ries will be made.

Nutter Butter Ghosts

• Nutter Butter Cookies

• White Melting Chocolate

• Mini Chocolate Chips

Instructions:

1. Gather together the items.

2 .Arrange and style according to your party aesthetic.

3. Add extra items, such as crackers, chips and cheeses.

Melt the white chocolate in the microwave in 15-second increments. Stir between increments until the chocolate is fully melted.

Dip the top of each cookie into the melted chocolate and place the coated cookie on wax paper to dry.

Press the mini chocolate chip to make the eyes and mouth before the chocolate dries.

Blackberry Bats

• Bat Shaped Cookie Cutter

• Blackberries

• Candied Eyes

Place the cookie cutter on the charcuterie board and fill with blackberries. Place candied eyes to make the eyes of the bat.

4. Fan out additional fruits and veggies.

5. Celebrate and make the days leading up to October 31st memorable!

CIDER & DONUTS: NEXT GEN

Things that are better together: Peanut butter and jelly. Mac and cheese. Batman and Robin.

ARTICLE BY LYNNE KONSTANTIN

But in our area, especially when the air is beginning to chill and leaves are changing colors, we think of fresh-pressed cider and piping-hot donuts. Our favorite place for this classic pairing? The Franklin Cider Mill.

Locals can detect the faint aroma of fresh-baked donuts for miles around, our own unique signaling of the official arrival of fall. Visitors from around the state and country begin lining up on opening day through to closing (this year, the Sunday after Thanksgiving) for the treats packed in greasestained brown paper bags to pair with their jugs of apple cider.

Nestled into a plot of land on the corner of 14 Mile and Franklin roads in Bloomfield Hills, Franklin Cider Mill (franklincidermill.com ; @thefranklincidermill) is surrounded by the historic Village of Franklin, originally known as the Stoughton and Bullock Settlement, founded 1824. Owned by the same family for three generations, the mill is now run by Melanee Peltz Radner, who handles everything from overseeing pressing of apples to sales to tour guide of the historic treasure, a registered Michigan Historic Landmark.

Built as a water-powered grist mill where local farmers would bring their grain, the mill’s construction started in 1832 by W. Matthews, who purchased the large tract of land near the mill’s current location. Struggling financially, Matthews sold to Peter Van Every, who served in the U.S. Army during the War of 1812 before becoming the supervisor of Hamtramck Twp. (and delegate to the Michigan State constitutional convention in 1835), and completed construction of the Franklin Grist Mill on the banks of the Franklin River in 1837 — the same year that Michigan became a state.

Ownership changed hands several times between the late-19th and early-20th centuries; around the turn of the century, the Franklin Grist Mill was flooded and shut down until 1918, when it was purchased by Robert McKee and transformed into the Franklin Cider Mill.

In 1966, new Franklin resident Jack Peltz purchased the mill, and two years later, another flood

hit, washing away a 30-foot section of the road where the mill stood. The road was repaired, but the power provided by the water wheel was lost, and electricity was added in 1968. The innovative Peltz, an Army veteran and owner of the House of Foods grocery store (where he introduced the “Bagel Boys” delivery service) and later the Greenfield Noodle Co., both in Detroit, purchased the mill as a retirement hobby, but a life in the food business inspired him to learn the business from top to bottom. Working seven days a week, 16 hours a day, the hands-on businessman embraced the assignment of stewardship: His priority was to retain the history and charm of the beloved landmark, with its original tongue-andgroove construction and still-standing showpiece water mill, while transitioning it into a thriving 20th-century business. He became the face of the mill, updating the cider recipe and creating his own donut recipe inspired by an old German recipe, and relishing his job as unofficial historian.

Apple Jack, as he was known, owned and ran the mill for 45 years before his son, Barry Peltz, became its second-generation guardian. Growing up working at the mill with his dad, Barry took equal amounts of pride in the mill and his father’s dedication and entrepreneurship, and worked hard to match them. His own daughter, Melanee Peltz Radner, remembers learning the business alongside her grandfather and father every year since she was 15. Now the third-generation co-owner, Radner upholds the tradition. Studying exercise physiology at Eastern Michigan University, Radner worked in cardiac rehabilitation at then-Botsford Hospital before switching gears to real estate, selling new construction homes with Silverman Homes (now Toll Brothers) and ultimately becoming a mother. Mom to Devin, 24, Brooke, 17, and stepson Aaron, 29, with husband David, Radner lives in West Bloomfield.

“It’s a very fun place to be. It’s an iconic landmark in our state and in our city, and so many people have memories here.”

— Melanee Peltz Radner

“I was born and raised at the cider mill,” she says. “I grew up working here, and I loved it.”

Radner came back to the mill in 2019, when her father, Barry, became ill before passing away two years ago. “I came in and learned everything pretty quickly, from the bottom up. When you grow up in something like this, it’s sort of innate. My dad was here seven days a week, he never left — that’s how I am now.

“It’s a very fun place to be. It’s an iconic landmark in our state and in our city, and so many people have memories here. Anytime I mention the cider mill, people say, ‘Oh my God, I used to go there when I was a kid,’ or their grandparents took them, or they’ve created their own traditions with their own kids,” Radner says. “I love being a part of history.”

Although there are plenty of u-pick orchards in Michigan, Radner prefers to think of Franklin Cider Mill as “more of a boutique cider mill,” she says. “We don’t have our own orchard to pick apples, but we are the only one that serves fresh hot donuts, with all apples coming from Michigan. We are easy-access and easy to get to. Even though we are technically in Bloomfield Hills, we are right in the middle of the historic Franklin Village — meaning we are in the middle of a city in Oakland County, not in the middle of a farm. It makes us very unique.

“Visitors can pop by, pick up their cider and donuts and caramel apples. It doesn’t have to be a day-long outing — although it can be if you want to sit by the river, feed the ducks, sip your cider, tour the water wheel and snack on

some of our prepared items,” she says. Stock up on favorite Michigan homemade jams, syrup, meats, cheeses and more — including Radner’s “best” charcuterie picks — at the Franklin Tent, and stop by the Apple Shack for seasonal apples, sold by the half peck and bushel. View the cider-making process, transforming pressed chopped apples into golden cider — using 5,000 apples for each press. Drop in for the monthly Story Time, in conjunction with the Franklin Village Library, listen to live jazz on weekends and pick up a copy of the Franklin Cider Mill Apple Recipes booklet.

Although rooted in its history, the Franklin Cider Mill is not going anywhere. Radner — who says she’s known many of the 80-100 staff members since she was 10 years old — continues the mill’s tradition of doing their own pressing of apples for cider, making all the donuts fresh on-site (“if they’re not hot when served, you get a refund,” she says), slathering homemade caramel on apples, plus cider slushies, hot cider, roasted corn and more. “The only things we don’t make are the popcorn and almonds,” Radner says.

Radner also continues her grandfather’s policy of using only Michigan (the third-largest producer of apples in the country, following Washington and New York states) apples, with Paula Reds, Ginger Golds, Gala, Honey Crisp, Jonathan and Macintosh among the 20 different varieties carried throughout each season.

But she’s also keeping things fresh. Radner has added the popular Cider Dogs — fresh-grilled jumbo kosher hot dogs marinated in apple cider — as well as Donut Dust. “My grandfather created our donut recipe with cinnamon-spice batter inside the donut, which gives them their slightly cinnamony flavor,” Radner says. But visitors can opt to pour on then shake off the mill-made Donut Dust. Launched during the pandemic, rapid online ordering with easy pickup has been kept on by Radner.

“I love all the people and talking to the families and hearing the stories. I love being a part of this history, but I also love keeping it moving forward,” Radner says. “Changing with the times a little, but keeping the integrity of its history, and my family’s history.”

PUMPKIN PERFECTION

Put the carving tools down and check out how you can add some pizzazz to your pumpkins with just a paint brush.

ARTICLE BY NICOLETTE MARTIN

the CREEPY crawler

For this design, you’ll need several pumpkins or gourds in various shapes and sizes, some white and metallic acrylic paint, hot glue and some fake creepy crawlers.

Paint your “background” pumpkins in metallic colors. For your centerpiece, use white paint to cover the body, metallic paint for the stem and hot glue your creepy crawlers all around.

the METALLIC masterpiece

Start with several mini pumpkins. (We prefer to use fake ones so you don’t have to worry about leaving them out too long!)

You’ll also need some white paint, metallic paint and black paint. Twine is optional to add a slightly rustic vibe to the stems.

Paint all of the stems with black paint and wrap some with twine if desired. Then, create several different looks with combinations of metallic and flat paint. Make extra creepy “oozing” pumpkins by allowing paint to run down the sides.

Don’t feel limited to solid colors! Experiment here with different patterns and textures (like painting over lace or using a sponge to apply paint instead of a brush), and add some extra sparkle with glitter!

SER VI NG UP SOUP

Fall’s most notable comfort meal

ARTICLE BY ANGELA BROOCKERD

PHOTOGRAPHY BY JANIE JONES

CHICKEN NOODLE SOUP

This hearty chicken noodle soup is the perfect comfort food that is packed with nutritious goodness. This pairs perfectly with homemade beer bread or a sourdough loaf.

INGREDIENTS:

• 8 cups chicken broth (add more if desired)

• Whole fryer chicken, cut in chunks or shredded

• 5 celery stalks, sliced

• 8 carrots, sliced

• ½ onion diced

• 4 tablespoons butter

• 1 teaspoon Italian seasoning

• ¼ cup half and half (optional)

• 1 package egg noodles

• Salt and pepper to taste

•

DIRECTIONS:

In a large stock pot, add 8 cups of chicken broth. Dice carrots, celery and onion and add to the broth. Bring to a boil, and reduce to medium heat until the vegetables are soft. In the meantime, skin and cube 1 whole fryer chicken and add to the stock pot. Next, add egg noodles (frozen Reames homemade egg noodles are my favorite) and let boil until noodles are cooked. Add butter, half and half, salt, pepper, and Italian seasoning. Simmer on low until ready to serve.

Cozy Autumn Cookbooks

After a sizzling summer, when the last thing we wanted to do was turn on our ovens or stovetops, autumn has finally arrived. Shorter days and cooler temperatures draw us back into our kitchens to create our favorite comfort foods, but we often find ourselves stuck when it comes to new ideas. Whether you’re the family chef, an entertainer who loves to feed a crowd or a solo cook, you’re likely looking for some seasonal cooking and baking inspiration.

Filled with perfectly curated recipes, mouth-watering photos, cooking tips, and personal insights, the following four new releases are here to help. They offer solutions to your daily dinner dilemmas, celebrate our nation’s vast culinary history, teach you how to bake the best biscuits and satisfy your sweet tooth. Add these amazing cookbooks to your personal collection and you will add hundreds of new recipes to your repertoire, creating an endless array of delicious dinners and desserts. Spend a chilly night expanding your cooking talents or learning a few new baking tricks and watch how a quiet evening at home can quickly transform into something truly special. It’s time to celebrate the season, so put down that delivery app and pick up these tasty new cookbook releases, filled with recipes to keep you happy and cozy all season long.

Warm up your kitchen and celebrate the season

ARTICLE BY RHIANNON JOHNSON

Still We Rise: A Love Letter to the Southern Biscuit with Over 70 Sweet and Savory Recipes

BY ERIKA COUNCIL

Bomb Biscuit Company’s founder and head baker Erika Council pairs her heritage (she’s the granddaughter of legendary soul food chef Mildred Council aka “Mama Dip”) and immense skill set to deliver a heartfelt and tasty tribute to the Southern biscuit. Featuring classics and new favorites, this recipe collection is bound to become a favorite in your kitchen.

Sweet Little Cakes from Mrs. Zabar’s Bakeshop:  Perfect Desserts for Sharing

BY TRACEY ZABAR

Smaller size, same big flavor! Tracey Zabar has edited her famous recipes to allow home bakers the opportunity to create their own smaller versions of her famous cakes in the comfort of their own kitchens. Each seasonally organized recipe serves two to six people—perfect for creating a tiny treat to share or to satisfy your own sweet tooth.

The Great American Recipe Cookbook Season 2 Edition:

100 Memorable Recipes to Celebrate the Diversity and Flavors of American Food

There’s something for everyone in this companion cookbook to the second season of The Great American Recipe . The fun, feel-good cooking competition highlights some of our country’s most talented home cooks and captures the rich culinary history of America. From generational family treasures to regional cuisines, this recipe collection exemplifies how food represents and unifies our communities and cultures.

Skinnytaste

Simple:  Easy, Healthy Recipes with 7 Ingredients or Fewer

BY GINA HOMOLKA, HEATHER K. JONES, R.D.

Streamline your dinnertime routine with these easy, delicious, and healthy recipes, each requiring seven ingredients or fewer. Featuring 105 original recipes plus 15 beloved fan-favorites from the website, Skinnytaste Simple focuses on using minimum ingredients while delivering maximum flavor and nutrition.

It’s never too early to start planning your holiday magic!

This year, let us handle all your Christmas lighting needs with our all-inclusive package, featuring lights that come with a 3-year warranty for peace of mind. We’ll beautifully illuminate your rooflines, light up trees and other landscapes, and adorn greenery like wreaths and garlands. From custom design to installation, we ensure your home or business shines bright all season long. Plus, we take care of maintenance, takedown, and storage, so you can relax and enjoy the festivities. Don’t wait until the last minute—secure your spot now and be the envy of your neighborhood. Our expert team will work with you to create a stunning, personalized holiday lighting design that captures the spirit of the season.

A SELECTION OF UPCOMING LOCAL EVENTS

EVERY SUNDAY IN OCTOBER

Birmingham Farmers Market: End of Season Celebration

Public Parking Lot 6

The Birmingham Farmers Market is an outdoor market featuring Michigan-grown produce, meat and dairy, floral arrangements, plants, artisan goods and more. It’s open every Sunday through October 27 from 9:00 a.m. - 2:00 p.m. and is located in Public Parking Lot 6 at 660 North Old Woodward Avenue.

WEDNESDAY, OCTOBER 30

DSO Presents: Tim

Burton’s The Nightmare Before Christmas Orchestra Hall

Bored with the same old scare-andscream routine of Halloween, Pumpkin King Jack Skellington longs to spread the joy of Christmas. But Jack’s merry mission puts Santa in jeopardy and creates a nightmare. Join the Detroit Symphony Orchestra as they play Danny Elfman’s Grammy Award-winning original score live-to-film in all its symphonic glory. Visit  dso.org/ for more information.

SATURDAY, NOVEMBER 2

Detroit Walk to End Alzheimer’s

Detroit Zoo

The Detroit Walk to End Alzheimer’s event is a family-friendly event filled with local entertainment, an amazing promise garden ceremony that never leaves a dry eye and people from all over the Metro Detroit area coming together to show each other support while supporting a great mission. Visit alz.org/ for more information.