Rochester/Rochester Hills

CASADEI: METRO INTELLIGENCER 38 • GERAK: SOCIAL LIGHTS 40

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DECEMBER 2018

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OXFORD, $324,900. 3 bdrms., 3 baths, 2 car att. gar. 1st floor laundry, 2 fireplaces, extensive use of hardwood flooring. Kit. w/cherry cabinetry & granite. Fin. walkout w/bar, fam. rm., bath & bdrm. End unit overlooking lake & golf course. Move-in condition.

OAKLAND TWP., $559,900. 4 bdrms., 2.5 baths, 3500 sq. ft. Spacious kit. w/pantry & island. Mudroom w/locker area. 2nd floor laundry.

Custom Lafata Cabinetry & granite throughout. Spacious bdrms. & 2nd floor loft. Appliance & carpet allowance. Perimeter walls in walkout bsmt. to be finished & inc. fin. bathroom. Side entry garage. Desirable sub.

ROCHESTER, $335,000. 3 bdrms., 2 baths on desirable street. Oversized garage w/att. covered patio. Beautiful yard with mature landscaping and deck. Spacious Great rm. w/wood beams & fireplace. Updated kit. w/black stainless appls., granite & bay window. Updated bath w/granite.

Hdwd. flooring throughout. Mtn. free exterior. Covered front porch.

DESIRABLE LOCATION & PRIVATE LOT

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VACANT LOT IN DESIRABLE SUBDIVISION

ROCHESTER HILLS, $299,900. 3 bdrms., 2.5 baths on 2/3 acre treed setting. Wood laminate flooring throughout. 2 fireplaces.

Skylights & extensive windows. Vaulted ceilings. Neutral paint.

Home office, 4th bdrm., au pair or in-law suite with private entry.

Circular driveway & many updates.

ROYAL OAK, $225,000. 3 bdrms., 1.5 baths, 1242 sq. ft. Kit. w/granite counters, subway tile backsplash. Neutral paint.

Extensive hdwd. floors. Living rm. w/recessed lighting.

Updated bath w/dual sinks. Fin. bsmt. Covered deck. All appliances included.

OAKLAND TWP., $149,900. Approx. 1 Â Acre buildable site on Cul-de-sac in established Oakland Twp subdivision. Perked with water available at street. Trees cleared. Survey available. Home plan with daylight/walkout basement, & side entry garage available or Build-to-Suit. Rochester Schools.

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LAKE ORION, $319,900. Heart of downtown Lake Orion and walking distance to the lake. 4 units fully rented & never any vacancies. Two one-bdrm. units; Two 2-bdrm. units.

Mechanically updated & mtn. free exteriors. Instant cash flow & long-term returns. Totally desirable location.

ROCHESTER, $449,900. Approx. 1500 sq. ft. with 5 private offices. Spacious reception area with vaulted ceiling. 2 baths, updated kitchen, updated mechanicals. Front and rear parking lots with 11 parking spaces.

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DOWNTOWN12.18

16

Surge in new restaurants but not workers While Detroit and the neighboring suburbs are experiencing a burgeoning scene, restaurateurs – here and across the state and country – are finding it more difficult to fill all of the jobs that are critical for the functioning of a dining establishment.

LONGFORM

27

Energy providers talk about eliminating coal burning as a power source at plants, as officials work to relax restrictions while we still face threats to our quality of air and water.

CRIME LOCATOR

11

A recap of select categories of crime occurring in the past month in Rochester and Rochester Hills, presented in map format.

OAKLAND CONFIDENTIAL

13

The race for state GOP chairperson; a sore loser in Oakland; potential James-Peters battle for Senate; what the winners hope for; now or never for Patterson; most expensive races; plus more.

MUNICIPAL

32

Communities vote to prohibit local pot businesses; liquor license to golf franchise; Rochester looks at charter changes in 2019; lifestyle market proposal put on hold until spring; fund balance policy adopted.

THE COVER The Big, Bright Light Show in downtown Rochester, an annual tradition which involves over one million pinpoints of light for the holiday.

Downtown photo: Rochester Downtown Development Authority.

14

Mary Lee Kowalczyk

METRO INTELLIGENCER

38

Writer/reporter Dana Casadei helps us bring back the popular feature – now called Metro Intelligencer – that provides quick takes on what is happening in the world of food and drink in the metro Detroit area.

SOCIAL LIGHTS

40

Society reporter Sally Gerak provides the latest news from the society and non-profit circuit as she covers recent major events.

ENDNOTE

46

Michigan needs to pursue improvements to state foster care program. The move in Rochester to add full-time firefighters to the city payroll.

FACES

14 23

Mary Lee Kowalczyk Scott Powers

Warm Wishes f a Joyful & Hea hy Holiday Season The real estate team of

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Wooded retreat on the best lot in sought-after Wellington sub.

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AMAZING NEW PRICE! OAKLAND TOWNSHIP 2312 Pond Vallee | $1,490,000 Elegant Georgian Colonial estate on 2.41 acres in luxurious gated community. Finished lower level. Garage space for 6-7 cars.

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OAKLAND TOWNSHIP 53 W. Buell Road | $619,900

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ROCHESTER HILLS 2526 Golf Crest Drive | $774,900

ROCHESTER HILLS 949 Homestead Court | $309,900

OAKLAND TOWNSHIP 5249 Orchard Ridge | $1,750,000

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Magnificent hilltop estate on 1.44 acres in the most prestigious gated community. Too many luxurious amenities to list!

PUBLISHER David Hohendorf NEWS EDITOR Lisa Brody NEWS STAFF/CONTRIBUTORS Hillary Brody Anchill | Dana Casadei Kevin Elliott | Sally Gerak | Austen Hohendorf Bill Seklar | Judith Harris Solomon | Julie Yolles PHOTOGRAPHY/CONTRIBUTORS Esme McClear | Laurie Tennent | Chris Ward Laurie Tennent Studio VIDEO PRODUCTION/CONTRIBUTOR Garrett Hohendorf Giant Slayer ADVERTISING DIRECTOR David Hohendorf ADVERTISING SALES Mark Grablowski GRAPHICS/IT MANAGER Chris Grammer OFFICE 124 W. Maple Birmingham MI 48009 248.792.6464 DISTRIBUTION/SUBSCRIPTIONS Mailed monthly at no charge to homes in Rochester, Rochester Hills and parts of Oakland Township. Additional free copies distributed at high foot-traffic locations in Rochester and Rochester Hills.

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DOWNTOWN

12.18

CRIME LOCATOR

Map key

NORTH

Sexual assault

Robbery

Larceny from vehicle

Drug offenses

Assault

Breaking/entering

Vehicle theft

Arson

Murder

Larceny

Vandalism

These are the crimes reported under select categories by police officials in Rochester and Rochester Hills through November 20, 2018.

Placement of codes is approximate.

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12

DOWNTOWN

12.18

OAKLAND CONFIDENTIAL Oakland Confidential is a periodic column of political gossip/news, gathered both on and off-the-record by staff members at Downtown newsmagazine.

We welcome possible items for this column which can be emailed to: OaklndConfidential@DowntownPublications.com. All sources are kept strictly confidential. The gossip column can be viewed at OaklandConfidential.com.

NOWHERE TO RUN: Poor, sad, lonely oil heiress Lena Epstein. First, she lost the Congressional campaign for the 11th District to Democrat Haley Stevens, turning the gerrymandered Republican seat, currently held by Republican Representative David Trott, blue. Then the Bloomfield Township Republican spent the day after the election calling GOP insiders to float her name as the next Michigan Republican Party chair – which word is, she has no chance at getting. A top Michigan Republican said, “She is the joke of the Republican Party. The party is not even considering her. I LEONARD wouldn’t vote for her for Girl Scout leader. Hey, the President didn’t even endorse her (in her race for the 11th),” Instead, the competition to replace current Michigan Republican Party chair Ron Weiser in February looked to be between current Speaker of the House, and failed Attorney General candidate Tom Leonard (R-Dewitt) and state Representative Laura Cox (R-Livonia), who didn’t win her state Senate bid. In a statement, Cox said the election “was disappointing, but 2020 is right around the corner and we need to start working to make sure we win Michigan for President Trump.” Leonard similarly said his top priority as chairman COX “would be the reelection of President Donald J. Trump.” On November 14, the Trump campaign endorsed Cox – “and you fall in line when the President picks their chair,” a politico noted. Sure enough, on November 15, Leonard announced he was no longer running for the position. No word on Epstein, but the deed is done.

NOWHERE TO HIDE: Former Republican Senate candidate John James is not looking in the rear view mirror, according to those who have spoken to him. James, who ran against Democrat U.S. Senator Debbie Stabenow as she cruised to her fourth term, may not have won, but he came closer than any of her previous opponents, with a 52 percent to 46 percent loss, having narrowed an over 20-point gap in late October/early November in a charm attack.

JAMES James, who wasn’t recruited for the Senate campaign but encouraged by fellow leaders in YPO – which stands for Young Presidents Organization, a global leadership PETERS group of presidents and CEOs under 50 – and is motivated to go for another run, in 2020, against U.S. Senator Gary Peters (D), who beat Republican Terri Lynn Land in 2014. “His (James’) numbers were higher than (gubernatorial candidate Bill) Schuette’s, and he came in with nothing,” said one Republican fundraiser. “He’s not going to stop. He’s got the donors lined up.”

MONEY, MONEY, MONEY: The cost of running for office in Michigan reached an all-time high in 2018 with some of the most expensive races in the state’s history. More than $291 million was spent this year on election campaigns, including those for governor, attorney general, secretary of state, state house, supreme court and state senate. Craig Mauger with the Michigan Campaign Finance Network, who compiled totals prior to upcoming disclosure deadlines, said the total is expected to rise as more numbers become available. That total doesn’t include Michigan’s 8th Congressional District race that pitted incumbent Republican Mike Bishop (R-Rochester/Rochester Hills) against Democrat Congresswoman-elect Elissa Slotkin, and tallied about $26.7 million in spending. That race – the most expensive Congressional race in Michigan history – included about $16.6 million in spending by outside PACs and political organizations, as well as $10.1 million by the candidates. Oakland County also was the battleground for some of the most expensive state House and Senate races in the Michigan, including: $2.1 million spent in the 13th Senate District (Birmingham, Bloomfield Hills, Rochester, Rochester Hills) between current incumbent Republican Senator Marty Knollenberg and Democrat Senatorelect Mallory McMorrow; $1.72 million spent in the 12th Senate District (Bloomfield Township, north Oakland area) between Republican Mike McCready and Democrat Senator-elect Rosemary Bayer. downtownpublications.com

WHERE ARE YOU GOING TO: Save for Representative Michael Webber (RRochester, Rochester Hills) of the 45th District, readers of Downtown will have all new state and congressional legislators come January. Webber will be Assistant Floor Leader in the new state House session, where Representative Lee Chatfield (R-Levering) has been named Speaker of the House. Incoming state Representative Mari Manoogian (D-Birmingham, Bloomfield Hills, Bloomfield Township), for the 40th District, said that she didn’t have her committee assignments yet, a week after the election. Her background is in the State Department.

Incoming state Senator Mallory McMorrow (D-Birmingham, Bloomfield Hills, Rochester, Rochester Hills) said she is hoping for committee assignments in Michigan Competitiveness and Energy WEBBER and Technology. The new state Senator for the 13th District, who beat Republican Senator Marty Knollenberg, is excited that incoming Senator/Representative Stephanie Chang (D-Detroit), elected as the Democratic caucus Floor Leader, asked her to be Assistant Floor Leader. Incoming Senator Rosemary Bayer, for the 12th District, said, “The things I heard throughout the campaign are that education is not working and school funding isn’t working; from Pontiac to Lake Orion to Bloomfield Township, people have environmental and water concerns; and they’re concerned about the costs of insurance – auto, health and prescriptions.” As a technocrat and a data specialist, she said she is looking to work with leadership to leverage her skills. In Washington, Haley Stevens, Democrat for the 11th Congressional district, is looking to sit on the Education and Workforce and Transportation and Infrastructure committees, as well as to join caucuses to help her work on issues related to manufacturing.

Incoming 8th District Representative Elissa Slotkin (D) is interested in serving on two committees, one relevant to her background, the House Armed Services Committee, and the other highly-focused on the district, the Transportation and Infrastructure Committee. We didn’t hear back from Democrat Andy Levin, elected to the 9th congressional seat, but can imagine Education and Workforce would be top of his list, as that has been top of his agenda, as is Energy and Technology.

BRIDGE OVER TROUBLED WATERS: We’ve been hearing rumors for months – months! – that Oakland County Executive L. Brooks Patterson was going to step down after this November’s general election, in order to appoint a successor who would be firmly in place for 2020, when the seat is up. Some we contacted are insiders who speculated it could be true, that they’ve never seen Brooks as frail or as tired as he is now, who was first elected to the post in 1992, as he was critically injured in a car accident in 2012 (when he was overwhelmingly reelected while in a coma), and recovery has been difficult.

Others scoff at the idea that Brooks, 79, would leave one second before midnight of his final term, which he has said of this, his seventh. Those who play the dice could speculate that the game changed on Tuesday, November 6 – when for the first time since 1976, the Oakland County Board of Commissioners flipped their majority from Republican to Democrat – and they’re the ones who appoint a new executive if there is an opening, meaning that if Brooks is going to step down, he better do it before January 1, when those new Democratic commissioners take office. Rumors are that Brooks, and the current county board, would want Sheriff Michael Bouchard to become the new county exec – but Democrats would definitely prefer a chief of a different stripe.

BEAUTIFUL LOSER: A “blue wave” on November 6 that washed over Oakland County apparently left Republican Oakland County Commissioner Tom Berman with a red face. Berman, who lost his re-election bid for the 5th District seat (Waterford, West Bloomfield, Keego Harbor, Orchard Lake, Sylvan Lake) to Democratic challenger Kristen Nelson by less than 500 votes, took to Facebook on election night while processing the loss. “Regretfully, I got swept out by the ‘blue wave’ that decimated so many Republicans tonight. I did outperform most, but what’s so disappointing is that my loss is NELSON really an indictment of our extremely polarizing two-party system,” Berman wrote on Facebook. “I’d normally give my challenger credit, where credit is due, but my opponent was merely a nameless and faceless D on the ballot. She does not have anywhere close to the education, professional and governmental experience or credentials close to being as well qualified, capable and competent as not only me, but anyone that should be put in the position as a member of the Board of Commissioners.” The entire post was later taken down. Replacing it was a November 9 post thanking those who voted for him, with hopes that Nelson would serve the district well.

DOWNTOWN

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FACES Mary Lee Kowalczyk s the former director of the Rochester Community House for 42 years, Mary Lee Kowalczyk is considered somewhat of a legend in the Rochester community, where she has deep family roots and planted a family of her own with her late husband, Walt Kowalczyk, who passed in November at 82 years old.

"We were students at Michigan State University, and he was very arrogant," she said. "He was a football player, and our seats were very close. He said 'You see that girl, I'm going to marry her.'

“I asked him for tickets to a game for my boyfriend. He said, 'No, but I'll take you out for coffee.' We've been married for 63 years."

In 1956, Walt helped his team win the Rose Bowl against UCLA. Two years later, he was drafted in the first round by the Philadelphia Eagles as the sixth overall pick. He was later traded to Detroit, but was picked up by the Dallas Cowboys before the couple was able to return home. When Walt was traded to the Oakland Raiders, Mary Lee bought the couple's home in Rochester, where they settled and had three sons after he retired in 1961.

Despite some obnoxious Oakland Raiders and foulmouthed Philadelphia Eagles fans she endured, Kowalczyk said she enjoyed the time Walt played in the NFL. But it was when they settled in Rochester that her own work really started.

"I was a paralegal for Chrysler part of the time, and then I started working on the Community House in 1968, when it was just a concept," she said.

As a member of the Rochester Junior Women's Club, Kowalczyk was part of a group of women who were looking for a meeting place that local service organizations could use. To start fundraising, she joined forces with Jane Allen and Nancy Bishop – mother of Congressman Mike Bishop – to enter a scrapbook contest on behalf of the club. The women won, using the $14,000 prize as seed money for what would become the Community House.

"I worked there until 1978. At that time, it was getting stressful.

We had the Rochester unification vote – when the city became Rochester and Avon Township was becoming Rochester Hills," she said. "We also had some political football in getting approval to bring alcohol to our wedding parties at the Community House. Later that year, I had a heart attack."

Despite health problems, Kowalczyk later returned to the Community House, serving as director until her retirement earlier this year.

"The vision was always for a place for community members and other service organizations," she said. "We knew we had to have a place for family weddings, gatherings and service organizations to meet."

Among her most cherished projects at the Community House are the Community Kitchen, which is intended to provide help to local residents through a well-prepared dinner one Sunday a month; and Benny's Kitchen, a pet-care pantry. While the kitchen project has recently been placed on hiatus since the chef left the Community House, Kowalczyk said hopes the new director can spur new interest with volunteers in the community.

Although she said she is concerned about the future of the nonprofit, she said she has to distance herself while still offering support.

"It's difficult," she said. "Maybe I know too much about the background, and that's hard. Some younger folks don't know the history and could care less. But, it is as with everything. It's a gem."

A

Story: Kevin Elliott

Photo: Laurie Tennent

BATTLE OVER BURGEONING RESTAURANT SCENE INSUFFICIENT NUMBER OF The resurgence and gentrification of the city of Detroit has been epitomized by a burgeoning and exciting dining scene that is echoed throughout the metropolitan area. Seemingly every day, a new restaurant is opened with a novel and innovative menu in a cool and creative atmosphere. Investors are hopping on the bandwagon, eager to sprinkle their fairy dust in a city seen rising from the ashes of bankruptcy, or in vibrant pockets of suburbia. After decades of fallow dining, we're now in the throes of creative feasting.

The only blip on this thriving horizon? An unemployment rate of four percent in Michigan – essentially full employment – leaving restaurateurs labor-challenged and increasingly short staffed.

It's not a problem unique to the restaurant industry.

Amazon chose to split the choice of its second headquarters – which Detroit had bid on, but was not chosen in the first round – between Long Island City, Queens, in New York, and Crystal City in Northern Virginia, near Washington DC, due to a concern about finding 50,000 employees in one city. There are still concerns about finding 25,000 qualified workers in each of those locations – cities that already attract the young and educated.

Foxconn Technology Group, which has a large plant under construction in Wisconsin, is considering

BY LISA

DINING OUT RUNS UP AGAINST REALITY: WORKERS FOR STAFFING bringing in personnel from China to help staff the facility, according to the Wall Street Journal, as it struggles to find engineers and other workers in this tight labor market.

“This is the biggest issue,” noted chef and restaurateur Zack Sklar, chef/owner of Peas & Carrots Hospitality Group, which currently has 11 restaurants in metro Detroit, including Social Kitchen, Mex and Beau's Grillery, as well as in Chicago and Grand Rapids.

“Everyone has a couple bucks in their pocket. There's all this development and everyone wants to put in a restaurant. Every hotel needs food service; every hospital needs a commissary; every new building wants a restaurant. There's not enough people to manage all this. It affects quality and turnover is extremely expensive.”

Bill Roberts, proprietor, Roberts Restaurant Group, which includes Beverly Hills Grill, Bill's, Streetside Seafood, Cafe ML, Roadside B&G and Town Tavern, said, “It's a different market for staff, period, in the metro area – and it's the same all over the country.

“Unemployment is lower,” Roberts continued, noting the difficulty in finding staff members all the way down the restaurant level, from managers to cooks, servers and dishwashers. “It makes you work harder to take care of your team, to keep your staff. You have to keep talking to your people.”

BRODY

Metro Detroit foodies have been enjoying a cornucopia of new and previously unheard of dining options in the last few years, with adventurous and innovative chefs and owners taking the reins and venturing into what had previously been a “food desert” in Detroit, at the same time invigorating formerly desolate blocks and neighborhoods. Early pioneers like Andy Hollyday at Selden Standard and Greg Holm of the former Antietam restaurant paved the way for recent Detroit entrees Lady of the House, Prime & Proper, Besa, SheWolf, Grey Ghost, Marrow, and oh so many others, including ones that have come and gone, as well as many more on the horizon that are looking to open. he suburbs have seen an explosion of dining options at all ends of the economic and dining spectrum as well.

Just take a look at Big Beaver Road in Troy, with one chain restaurant after another, from Eddie V's Prime Seafood, from the owners of The Capital Grille, to Kona Grill, Shake Shack, Stoney River Steakhouse, Granite City Food & Brewery, Bonefish Grill, Sedona Taphouse, and soon, Yard House and Seasons 52. Independents such as Cantoro Italian Trattoria and Gran Castor have also opened recently in Troy.

While each and every one symbolizes another notch on the belt of the economic boom, every single one requires dozens of staffers – from those in the back of the house, such as sous chefs and line cooks to dishwashers, to the front of the house, where waitstaff, bartenders, bar backs, hostesses and management must be hired for every restaurant.

“The explosion started about seven, eight years ago with restaurants opening in Ferndale and Royal Oak – like Vinsetta Garage and Crispelli's. Then you had Ferndale. Then in the last five years, there's been the explosion in Detroit with all the restaurants. It's impacted the quality of everything,”said Joe Vicari, founder and CEO, Andiamo Restaurant Group.

“My perspective is – if you're an outsider looking to get in the restaurant business, it's going to be harder with the overabundance,” said Aaron Belen, principal, AFB Hospitality Group, owner of Bistro 82 and The Morrie in Royal Oak, and soon, in Birmingham. “That Big Beaver corridor has really been an explosion. Royal Oak is feeling it a little bit more because of Detroit; Birmingham is feeling it because of Troy.”

He noted quality is always an issue, and the labor shortage impacts that. “Our mantra is to leave the ego at home.”

Detroit and local suburbs are not the only restaurant market undergoing a transformation and a boom. From Grand Rapids to South Haven to Petoskey, gourmets are on the move.

Northern Michigan, long the home of “the planked whitefish,” is enjoying a surge of small and unique bistros and restaurants as tourists from all over the country have been visiting the last several years and real estate values have skyrocketed after the Great Recession. But what that has meant for restaurateurs there as well is a labor shortage.

“We're in a bubble,” said chef/owner Eric Patterson of The Cook's House in Traverse City, who believes the market there is oversaturated.

“It'll be interesting to see what happens. On the other hand, it's good because you can't serve mediocre food. If you're going to serve whitefish, you better make it damn good.”

He said the area is getting “good chefs who are coming up here to open restaurants, who are choosing to come up here because it's so good. As for labor, there is a worldwide shortage of qualified cooks – you can no longer find good cooks to man your lines. Even dishwashers are hard to find.”

There's a further ripple effect, and Roberts said it's simple Economics 101 – “It's supply and demand. The shortage of staff is causing salaries to increase. Every industry in metro Detroit is having to pay more for people than before.”

“Every time we open a restaurant, the pay scale increases,” Vicari concurs. “They won't work for minimum wage. You can't get them to

T

work (often at all) – even dishwashers. High school kids don't want to be dishwashers. We're reaching out to different ethnic groups.

Bengalis, Indians – they seem to have a good work ethic – we use them at our downtown (Andiamo) restaurant and at Joe Muer's Seafood. They're busboys, bar backs and dishwashers. In the suburbs, it's tough. We use Mexicans and Hispanics. We try to go to high schools. We look for kids who play sports – they have a better work ethic. We'll go to the Brother Rice football coach and say, after the season – but between studying and training year-round and community service, we get a few, but not as many as we need.

“It's the biggest issue,” he commiserated.

If you're an employee, that's terrific. If you're an employer, it's impacting your bottom line. And that means, if you're a restaurant, prices are going up on menus, Roberts said.

“The chains drive up wages because they're opening a place and they'll do whatever it takes,” Roberts said, pointing out all the new chain restaurants on Big Beaver Road in Troy. “They take from competitors.”

“Now when someone comes to town, I'm a target,” said Peas & Carrots Sklar. “They say, 'well, he was a chef at Social.' So they'll offer him $20,000 more to someone, because they're developers or a chain restaurant, and they can spend the money. So now we're a target, and other restaurants like mine, and I can't keep up with that money.”

The National Restaurant Association, a restaurant industry business association representing more than 380,000 establishments across the United States, reported that in 2017, 37 percent of its members said that labor recruitment was its top challenge, up from 15 percent in 2015. In an industry with very low profit margins, leaving little room for restaurateurs to increase wages, as other businesses usually do in a tight labor market, restaurant owners are looking for all sorts of ways to incentivize their employees.

The U.S. Bureau of Labor Statistics, in data cited by U.S. Foods, reported that nearly two million new restaurant jobs are expected to be created by 2025 as the restaurant industry continues to expand.

“I'm not sure there is an industry that is more competitive or has a more fickle customer base than the restaurant industry,” noted Justin Winslow, president and CEO, Michigan Restaurant Association.

In Michigan, Winslow said that 62 percent of members said their number one concern is their ability to recruit and retain employees.

“It's really a challenge,” he said.

Winslow said owners reported that the concern has caused wages to increase. “In 2018, there has been a 6.7 percent increase in wages,” he said. “That is substantial – that is the direness of the situation,” noting the proliferation of restaurants is at a high.

“Southeast Michigan is feeling the benefits of the economy,” Winslow noted. “Detroit coming out of bankruptcy lowered the barriers for young entrepreneurs. Everyone felt they had the opportunity for investment.”

Winslow noted there has been benefits to the boom.

“A lot of very creative restaurants have been developed,” in the last few years, he said. “Southeast Michigan hasn't had this much opportunity or diversity in a very long time.” hile restaurateurs view the shortage of labor, and the subsequent increase in wages, as a significant business challenge, for workers in the field, it can be an opportunity, providing a chance for them to earn a living wage, hold down one job, rather than several, pay off student loans, and rise from a low-income worker to middle-income level.

Téofilo L. Reyes PhD, research director with Restaurant Opportunities Center United, as well as a visiting scholar at Goldman School of Public Policy, University of California Berkeley, said a labor shortage should lead to rise in wages.

“A labor shortage does lead to a greater turnover in staff,” Reyes

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pointed out, although “for those employers who do pay higher wages, it leads to reduced turnover and an increased investment in the success of the establishment.”

The swell in local dining options has altered the circumstances for many restaurant workers, he said – but it can also be a double-edge sword.

“Workers can leave an establishment and quickly find another employer,” Reyes said. “But they can just as easily be terminated.”

Local restaurateurs concurred that workers can – and are – easily finding work all over. They also expressed their concerns and hesitations about terminating staff – because of the difficulties in replacing and training them. Couple that with the millennial generation, those born between 1981 and 1997, and restaurateurs are finding themselves between the proverbial rock and a hard place. ccording to the Pew Research Organization, most millennials were between five and 20 when 9/11 took place, and grew up in the shadow of the Iraq and Afghan wars and came of age during the height of the Great Recession. Social media and technology are primary and immediate parts of their way of communicating. Because of the upheavals they societally experienced during their formative years, they are considered more “self-absorbed” than baby boomers, and more interested in experiences and immediacy.

“It's crazy. We've lost some servers and some managers – but mostly servers – without any notice,” said Andiamo's Vicari. “They just get up and go. They're all for themselves.”

Scott LePage, owner with his father and mother, Norman and Bonnie LePage of Big Rock Chophouse and Griffin Claw Brewing Company in Birmingham and the new Lumen restaurant in Beacon Park in Detroit, along with other restaurants, said, “You could literally walk out the door in Detroit and be hired at any establishment within a half-hour.”

That said, he loves being open in Detroit after decades in the suburbs, from Wolverine Lake to Birmingham to Rochester Hills.

“It's awesome down there. It's been incredible,” he said.

But, the business is as difficult as others have said, and those

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working in it, notably the millennial generation, are a different breed.

“The restaurant business is very competitive, and there's no unemployment,” LePage said, noting it has even effected his business at his breweries. “You pay through the nose (for labor) or you get the bottom of the barrel. And I want the best if I'm paying for it.

“This new generation, coming of age, is a new dynamic,” he continued. “The industry I grew up in – it was 'how many cuts do I have on my fingers and how many burns on my hands.' Not today.

Today, I'm holding their hands.”

LePage said that what is cool about the generation is “they know how to get things done more creatively. When I was coming up, I never saw daylight. Not these kids. Quality of life is a big part of the equation for them. It's huge. Our average hours when I was growing up for managers were 60 to 65 hours a week. Now, they are getting it done in 45 to 50 hours a week.”

On the converse, he is also seeing some lawyers, nurses, teachers, and other professionals deciding to chuck it all and return to the restaurant or brewery business rather than continue in a field they really don't enjoy.

“At the brewery (Griffin Claw), we have lawyers working there,” he said. “We're going to have a nurse coming over from Beaumont (Hospital) who decided nursing is too regimented. She has her pension, and she's coming over to us.

“It's amazing how many kids who put themselves through school working for us, and after getting their degrees in teaching or nursing, or something, and unemployment is zero – it's not as great as they thought. It's competitive. They have to move to Detroit or downriver, and they don't like it. They decide it's not worth it, and they come back and work for us again, as a manager.”

Zack Sklar, noting that while he is on the tail end of the millennial generation, he has been a chef for 18 years, and studied at the Culinary Institute of America in Hyde Park, New York. He opened his first business, Cutting Edge Cuisine, a catering business still operating, 10 years ago.

“My first job, I made $6.50 an hour. I was in high school, working 40 hours on top of going to school,” he recalled of his time working at Emily's in Northville with Chef Rick Halberg and Loving Spoonful in Farmington Hills with Chef Shawn Loving. “I remember for a while my mom would drive me to work. Then, when I got my own license, I was petrified to be late. I wanted to be a professional. I wanted to be a chef.

Money wasn't the driver. I understand you had to earn your stripes.

Restaurant training/education opportunities Every kid who likes to cook and who dreams of being a chef doesn't necessarily need to head to the Culinary Institute of America in Hyde Park, New York, nor sharpen their knives in kitchens in Paris or Rome.

There are culinary arts programs locally that can provide excellent training and opportunities. For front of the house options, Michigan State University's School of Hospitality Business offers management training programs that place students in numerous food and beverage jobs. And the Michigan Restaurant Association has developed Growth Start with OTech in Oakland County, where it is helping students learn culinary arts.

“We're working with students so they can be future leaders in their industry,” said Justin Winslow, president and CEO, Michigan Restaurant Association (MRA). “We're starting

on the ground floor where they can learn.”

Winslow said workforce development is a huge challenge. “This is a way of creating a workforce in Detroit,” he said. The MRA is also working with the non-profit Operation Able, which works to meet the employment and financial stability needs of mature individuals, and to assist employers to find a stable workforce, along with Mayor Duggan.

“We're training people and converting them into workers,” Winslow said.

He said they're also working with nonviolent offenders with the Department of Corrections to help alleviate labor shortages, as well as creating an apprenticeship development program with the U.S. Department of Labor.

“About 70 percent of our members said they're willing to hire non-violent offenders.

It's the ultimate rehabilitation,” he noted.

“Restaurants are open to this.”

In Livonia, Schoolcraft College offers a well-regarded culinary arts advanced associate's degree, which “provides the skills necessary to enter food service occupations at advanced levels.” The technical portion of the curriculum prepares students in quality food preparation, advanced food preparation, cost control, portion control, quantity baking, quantity pastry, advanced pastry, meat cutting, garde manger (French for “keeper of the food,”or how to choose, keep, preserve foods such as salads, cold soups, meats, and cheeses), dining room operations and classical cooking techniques.

In addition, students learn food purchasing and storage functions, menu formulation, terminology and decorative culinary skills, as well as culinary sanitation. Other courses include butchery, chemistry of food for

“Today, things have changed. The world is more fast-paced,” Sklar said. “Now kids are on Instagram. They're wearing Prada and Rolex and posting trips to Bali. They say, 'I can't earn $6.50 an hour.' But you can't come out of school and earn $80,000 a year.”

Sklar said that also, because it is an employees market, “if they show late, don't show up at all, call in sick, if you fire them, they don't care,” because, as LePage said, there's another job down the street that is available to them within the hour.

“Everyone is looking at it as a stepping stone,” noted Dan Sutter, general manager at Ann Arbor's Knight's Steakhouse. He acknowledged that when he started with the restaurant, “I never thought I'd be a manager. The mindset is that 'This isn't going to be my full-time job.'” Knight's has two locations, one downtown, and the original on the west side of the city, which has been there since 1952.

He said they have been able to retain people “a little longer than others because our owners treat people very well.”

Noting that the industry has a very high turnover, and “what you can afford to pay someone for a job may not be what they want to earn, so we give them a raise right away,” Sutter said. “Entry level jobs especially are hard to fill,” noting that nobody wants to wash dishes.

“It's said but true,” he said, of the difficulty of finding dishwashers, although he said they have more turnover in the front of the house, with servers and hostesses.

Traverse City's Eric Patterson said he and his restaurant values dishwashers as much – or more – than cooks and chefs.

“I would rather go a night without a cook than a night without a dishwasher,” Patterson said. “A dishwasher is essential – it's the most important position in the kitchen.”

Reyes, of Restaurant Opportunities Centers United, believes they have the answer to the labor shortage, and it is definitely not one that is widely shared.

“The way to rectify it is we're supportive of a minimum wage and riddance of a sub-minimum wage,” Reyes said.

“We're big believers in a livable wage, especially for our core staff,” Patterson said.

The minimum wage Reyes and his organization is supportive of is $12 an hour.

The current tipped minimum wage in Michigan for restaurant servers and bartenders is $3.52 an hour, compared to the state's minimum hourly wage for other workers at $9.25. The reason behind the tipped minimum wage is that restaurant servers and bartenders

culinary arts, and charcuterie. Students who apply have to already have professional cooking skills and techniques.

The Schoolcraft culinary arts program is a two-year degree program which is certified by the American Culinary Federation Education Foundation (ACFEF). “Accreditation assures that a program is meeting standards and competencies set for faculty, curriculum and student services,” the school said.

At their Orchard Ridge Campus in Farmington Hills, Oakland Community College has a Culinary Studies Institute which “has been preparing aspiring chefs for a career in the food and beverage industry for decades. Dining at your favorite restaurants, you may be currently enjoying one of our alums' cuisines.”

The school also offers two restaurants, Ridgewood Cafe, where menu items are made from scratch daily by students, and Reflections Restaurant, offering a prix fixe menu, on campus that are operated to provide their culinary students the opportunity to

are tipped on checks, making up at least that difference. Many servers earn many times that amount per hour, depending on the restaurant, the number of tables they have, if there is alcohol on the tab, their ability, and other factors.

There was an attempt to put the issue on the November ballot here in Michigan. ne Fair Wage was a campaign supported by Restaurant Opportunities Center, which is considered a progressive labor group, worked in Michigan, New York, Massachusetts and the District of Columbia to increase the minimum wages of servers and to eliminate the tipped minimum wage. The group ran a petition drive in 2018 to get the minimum wage increase on the ballot, which was challenged by the Michigan Restaurant Association, representing businesses and restaurant owners, who opposed the increase. It would have been on the November ballot as a voter-approved initiative, but on September 5, 2018, the Michigan legislature voted to gradually increase the state minimum wage from $9.25 in 2018 to $12 in 2022, and for tipped workers, to increase the minimum wage by 48 percent in 2019, 80 percent in 2022 – and 100 percent increase in 2024, at which point the tip credit would gradually be phased out.

Because it was done by the state legislature, and not voted on by the state's voters, there is always the possibility of it being killed through legislation, since changes in passed laws require only a majority vote. If it had been passed as a ballot initiative, it would have required a two-thirds vote of the state legislature to change. And the current lame duck session of the legislature – which has overwhelming Republican majorities in both houses, and a Republican governor – is currently discussing scaling back those minimum wage increases and the tip credit phase out.

“Adopting this proposal only to gut it in lame duck is a slap in the face to Michigan’s 1.3 million tipped workers,” said actress Jane Fonda said in a statement released by the One Fair Wage petition committee.

Fonda has been working with One Fair Wage across the country to increase the wages of tipped workers.

Bill Roberts said that for his six establishments, if the measure had

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train in a real world setting. In addition there is Ridgewood Bakery, featuring an assortment of breads, pies, Danish, cookies and other pastries make in-house by baking program students.

As at Schoolcraft, OCC's Culinary Arts program is accredited with the American Culinary Federation and offers an advanced associate's degree. “The design of the curriculum is to prepare the student for a career in culinary arts that may lead to executive chef with industry experience, should they seek it,” OCC said. “CSI faculty are experienced professionals dedicated to student learning and skill development in their classrooms, restaurants, and special events. In addition to hands-on cooking and baking course work, students learn guest services, cost analyses, menu development, wine and spirits, and event planning.”

Students also participate in food competitions and can be a part of their ice carving team.

Michigan State University has one of the

best hospitality schools in the country, part of the Eli Broad College of Business. Professor Allan Sherwin, who is also a longtime chef whose family has been involved in the restaurant and hospitality business on the East coast since the 1890s, said the school does not provide culinary training “but offers a four-year degree in the hospitality business.

It provides a management perspective in the food and beverage business. It gives academic and financial training, and has them do 800 hours of an internship at business which we have relationships with.”

He said most MSU graduates will go to work for Marriott, Hilton or another chain, “and many are ensconced in a family business or own franchises.”

Sherwin noted the restaurant and hospitality has changed over the years, “but all the fine restaurants need cooks.”

He advised aspiring chefs and cooks “to work in a really good place ‘til three in the morning and get the experience, then open your own place.”

been allowed on the ballot and passed, it would have cost him approximately $1.5 million more a year – which he believed could have potentially been an insurmountable amount.

“There is a lot of pent up demand among low wage workers – to eat out, for retail. So if they are paid more, they will reinvest it back into the economy,” Reyes said. “Consumers might see a slight increase in menu prices. From polling consumers, they say they are more than willing to pay an increase in menu prices so workers can earn more.”

Winslow disagreed. “From a restaurant's bottom line, you can increase menu prices, but you can only do that for so long before it costs you sales. You can't expand to new locations if you can't staff it properly.”

“The consumer will not pay $25 for a hamburger,” Sklar said.

“Further, some of my wait staff make $70,000, $80,000 a year,” and they would not want to get rid of tips for a $12 minimum wage.

“As for expansion plans – what's holding us back is, we don't have the depth of people to move around to open new places,” Bill Roberts said, noting that previously, when he opened new establishments, he could transfer a trained manager, cook, wait staff to a new place without impacting his recognized locations. “I was just talking about this with Chef Patrick Roettele and Carl Volk (director of operations) – do we really want a new place when we can't staff the places we have?” ith 25 managers in place now, Roberts said they are constantly teaching, training, and chefs are always creating new menus and menu items.

“We're doing well now,” he said, “but every day is a challenge. The reason the Grill (Beverly Hills Grill) is 30 years old is because of consistency.”

“The margins in owning a restaurant is 10 percent – it's a thin margin,” said Andiamo's Joe Vicari. “When they took away parking in Royal Oak, and we were losing 15 percent – and in winter, we'll be down 30 to 40 percent – we're losing money. It wasn't worth staying there.”

Winslow explained that the success in defeating the $12 minimum wage and maintaining tipped wage has been crucial.

“There are plenty of staffers who are making six figure incomes,” he said. “Even (some) coney island workers are making $16 to $22 an hour,” because there are faster turns of the table, he said, of the allegations that some workers at less expensive establishments actually want the higher minimum wage.

Winslow said what will happen because of both the shortage of workers and the rise in salaries is twofold: there were be a simplification of menus, which many restaurateurs said is already occurring; and greater automation in restaurants.

In Minneapolis and San Francisco, two cities where $15 an hour minimum wage for servers was approved and no tip credit, the effect has been a significant increase in establishments that have reduced wait staff, putting in kiosks or iPads for patrons to order from, and then having servers run out the food to them, or having patrons pick up their food from counters, even at moderate price point establishments.

“There's a lot of concern about how automation will affect the industry,” Reyes acknowledged.

“If the minimum wage goes up to $12 an hour, you can't pass on the increase, so you have get rid of wait staff,” Sklar said, bearing in mind that patrons come to a restaurant for more than just food, but for the total experience. “Human capital is the most important ingredient in a restaurant.”

With the increase in the number of new restaurants in metro Detroit has come the debate as to “What is a chef?” and “When does someone go from being a sous chef to an executive chef?”

They're questions that are debated by chefs and restaurateurs as well as diners.

“Chefs. I've always thought people throw that term around loosely,”

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acknowledged Big Rock's Scott LePage. “In Detroit, there are too many people claiming they're chefs. You can usually tell the guys who don't have trained chefs, versus those who are cooks.”

LePage said he went to the Culinary Institute of America, “but I'm not a chef,” because he has not gone through the thorough steps to consider himself one.

“At Big Rock (Chophouse) and Lumen, we have chefs,” he said. “At our other places, we have cooks who follow our chefs' recipes and orders – but they're not chefs. At Griffin Claw and Clubhouse BFD (in Rochester Hills), we use kitchen managers (who take directions from chefs). I think it's important to have it that way.”

“Everybody's a chef – and everybody wants to be 'the chef,' which is irritating,” said Traverse City's Eric Patterson, explaining it is not an easy job to be “the chef.” “The chef is in charge of the kitchen, organizing and keeping it straight, training the rest of the cooks and staff. The line cook does the cooking. The sous chef still cooks but does some whip cracking in the kitchen, keeping everyone in line. The higher up the food chain you are, the less cooking you do.

“My problem with people wanting to be called chef – if you're a line cook, you haven't earned the right to be called chef. A 21-year-old kid hasn't earned the right,” Patterson said. “No, you're a line cook. I'll call someone a chef as an indication of respect. There's a lot more to running a kitchen than cooking, and unless you've done it before, you don't know how to control inventories, your costs, and manage staff.

“You have plenty of time to earn your white toque.”

Kieron Hales, executive chef and owner of Zingerman's Cornman Farms in Ann Arbor and a former head chef at Zingerman's Roadhouse, agreed.

“When I started at 13-years-old in London, I did a modern apprenticeship, of three months in school, then four months in the kitchen, then three months in school,” he said, and traveled the world working in various kitchens. “I left without debt and real world experience. It's a trade.”

He said the labor shortage extends into the kitchen – and it's only getting worse. “We have a 60 percent hole. We're filling it with underqualified chefs – people who have not done the work yet,” he said.

He too, believes it's a generational shift.

“Something about the art of our work – it is being speeded up without the foundation. There's not enough sous chefs, and it's harder and harder to manage people below in the kitchen,” Hales said. He said he wanted the experiences of cooking in Paris and other places.

“But today, the way the world has changed, people are chasing the paycheck.

“If you have a half-decent reputation, you can accelerate and run a kitchen, but the stress is huge because there aren't enough qualified people under you,” he pointed out. “That's what burns out a lot of people from the business. It's an exhausting process.

“At what point do you really earn being a chef?” he asked. “When another chef calls you one. Less than one percent of the industry is different from the top five percent in the world.”

Zack Sklar, who attended the Culinary Institute of America then worked in kitchens in New York and other places, said because of the rapid openings taking place and the need to staff them, “This guy who's coming out of culinary school – he'll have months of work rather than 10 years on the line, working for great French chefs or what have you.

“Because of the economy, no one is staying in a job too long because they don't have to.”

“I don't think there's enough kids coming out of culinary programs. I wish there were more of them, frankly. Some learn at other places, but the culinary world is a fascinating place. And the best way to learn is to move around to different places, different kitchens around the world.

Typically, someone would move around, graduate from culinary school, then go to Europe, Chicago, California,” Bill Roberts said. “It's a young and youthful business,” noting his company is looking for more mature individuals who have done that and are ready to settle down and be with a group “who will take care of them.”

“Today, especially in Detroit, the chefs write the ticket,” LePage said of the new restaurants opening in the metro market. “And that's why it's important to give them a piece of the action – and let them hang their hat.”

This Holiday Season Give the Gift of Membership to Cranbrook Art Museum Now through December 31, purchase a membership to Cranbrook Art Museum at half price! It makes a perfect holiday gift for the art and design lover in your life or a wonderful gift for yourself this season.

Travis Lampe, Tear Drips – Garth, 2009.

Courtesy of Squibbles Ink + Rotofugi.

Wild Vinyl: Designer Art Toys opens on December 1.

Free entry for ArtMembers!

A membership includes: •

Free general admission to Cranbrook Art Museum

•

Free admission to regularly-scheduled tours of Saarinen House and the Collections Wing

•

Free monthly, interactive youth tours and activities

•

Exclusive opening receptions to preview our latest exhibitions

•

Discounts for special programs, lectures and tours

Discounted Membership Level rates: Mab Graves, The Dreamer, 2017. Courtesy of Kidrobot.

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Individual: $25 ($50 Regular Price) Individual + Guest: $35 ($70 Regular Price) Household: $37.50 ($75 Regular Price) Valid for new memberships only

Happy Hour: DIY Vinyl Art Figures Friday, Dec. 7, 2018 5-8pm Free entry for ArtMembers!

Join us for DIY Vinyl Art Figures inspired by the exhibition Wild Vinyl: Designer Art Toys.

Sip cocktails and sketch ideas for your custom figure in our new Art Lab.

Memberships can be purchased at the front desk of the Art Museum, or by calling Kelly Lewis-Gump at 248.645.3333 or visiting our website.

Please allow 10 business days to receive your membership materials including your membership card(s).

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FACES

Scott Powers s a child, Scott Powers was frustrated he couldn't communicate with Santa Claus at Christmastime each year because neither Santa nor his elves knew sign language. Today, Powers is helping to solve that problem for hearing impaired children through his own service, Deaf Santa.

"I couldn't lipread him and he couldn't sign. I just really wanted him to know what I wanted for Christmas because every year he seemed to always get the wrong toy," Powers said. "My dad would always do his best to interpret for me, but I still got the wrong toy from Santa. I was in so many tears, year after year."

In 2010, a friend suggested Powers summon "Deaf Santa" to help a girl at Christmas party. The following year, Powers summoned his inner Santa from his Rochester Hills "North Pole" again, this time for a fundraiser at a deaf bowling league. As the requests kept coming in, Powers saw a greater need for his special brand of Santa Claus, leading to an annual trip around metro Detroit for various hearing impaired events.

"The deaf children visiting me have the same challenges with reading my lips because I have a beard on. However, since I can sign very well, I can communicate with them," he said. "I enjoy my job as Santa and listening to the children talk to me every year. It's not only limited to what they want for Christmas, but just about anything in general. I make sure they have been good this year and obeying their parents.

"Because the deaf community is close knit, I see some of the same children year after year, and most of them just want to talk with me about anything, from their grades in school to any concerns they have. Many parents don't take the time to learn sign language to talk with their deaf children – it's sad but true – so Santa takes the time to listen to them."

Since starting Deaf Santa, Powers said many of the early children have

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grown up; however, some have chosen to volunteer as elves along side him.

"It's very inspiring to see them develop such a giving attitude about Christmas," he said.

While being Deaf Santa comes with its own set of challenges, but from early on, Powers said there have been additional obstacles. First, he said, it was pushback from other Santa Clauses in the community.

"They were very judgmental about what I was doing," he said. "Some believe that Santa should be an older man, with a real white beard, dressed the right way ... and hearing," he said. "This year was all about money. I had some financial hardships that I didn't expect to come up, and it put this season in jeopardy."

As the season drew closer, Powers received help from his bank's branch managers at Lake Michigan Credit Union in Rochester Hills, Craig Wietchy and Kristina Green. Another neighbor helped by taking him shopping for a new camera after asking for suggestions on where to get his old one fixed.

As for criticisms about how "Santa" should look, sound and hear, Powers said children can be the judge.

"Children already know there are more than one Santas out there. They are smarter than we think they are," he said. "But, it means a lot when one deaf child came up to me and asked, 'Santa, are you deaf just like me? Santa can you sign, just like me?' Then she exclaimed, 'You're the real Santa!'"

Story: Kevin Elliott

Photo: Esme McClear

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COAL-FIRED POWER PLANTS OFFICIALS ATTEMPT TO LOOSEN RESTRICTIONS IN THE FACE OF AIR, WATER QUALITY THREATS

BY KEVIN ELLIOTT

ichigan, like all other states, continues to face the environmental impact from coal burning energy plants, both in terms of air pollution and potential threats to water quality from coal waste produced in the process.

Inhibited by high costs and environmental challenges, energy providers in Michigan and other areas say coal-fired power plants are already on their way out, with a mix of natural gas and renewable energy sources set to take the place of coal. But with more than a decade until the transition will be final, state lawmakers and federal regulators continue to look for ways to relax the rules on the use of coal-fired power plants, particularly those pertaining to coal ash, the toxic remnants left over from the burning of coal.

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"References to 'clean coal' have to do with carbon emissions and lower carbon emissions," said Charlotte Jameson, energy policy and legislative affairs director for the Michigan Environmental Council (MEC), who recently wrote a report for the MEC titled, "Impacts of Burning Coal on Michigan's Water Quality." "A lot of the discussion is because of the climate impacts. We have the technology and scrubbers that can limit air emissions, but at the end of the day, if you're burning coal, you're going to have carbon impacts and carbon emissions. And that doesn't get into the other sorts of toxins we talk about in this report. Burning coal also leaves a high amount of waste with mercury, arsenic and lead.

"As we have put more emphasis on air pollution controls, we have reduced the amount of toxins in the air, but they don't go away. Even more is retained in waste and ash, and we are seeing the toxicity of ash increased as we decrease emissions. It's an interesting interplay." he MEC's report follows a report by researchers at Duke University that reviewed 30 years of research, which found people living near coal-fired power plants have higher death rates and at earlier ages, along with increased risks of respiratory disease, lung cancer and cardiovascular disease. The health risks are associated both with air emissions and heavy metals and other waste found in coal ash.

To remove coal ash and other contaminants from scrubbers, boilers and other areas, plant operators use water as a rinse. That water, combined with the ash, creates ash sludge filled with various chemicals, such as arsenic, mercury, lead and cadmium. Utility operators have traditionally dumped the ash sludge into giant waste ponds – typically unlined pits that are open to the elements.

Leftover ash from burning coal contains mercury, lead, arsenic and other toxic heavy metals. For decades, utilities have dumped wet coal ash sludge into unlined ponds. The ponds, or what are often referred to as impoundments, average more than 50 acres in size and nearly 20-feet deep. About 37 such ponds exist in Michigan, including one located in a 100-year flood plain. With most ponds being unlined and located near a waterbody that can be utilized by the power plant, the ponds pose a serious threat to groundwater and many drinking water sources for years after the power plants are closed.

A key issue is that as the sludge leaks into the soil at the sites, it has a high potential to contaminate ground and surface water, typically located near the sites. Once in the groundwater, the contaminants may migrate and pollute drinking water sources.

Further, some utilities have discharged waste directly into nearby rivers, lakes and streams. According to the Environmental Protection Agency (EPA), toxic discharges from coal plants into lakes and rivers occur in close proximity to nearly 100 public drinking water intakes and more than 1,500 public wells across the nation. Across the country, about 2.7 million Americans live within three miles of a coal plant that discharges pollutants into a public waterway.

Coal ash disasters in Tennessee and North Carolina gained national attention after toxic coal ash ponds were flooded and led to ash spilling into local rivers, staining the landscape with toxic ash containing carcinogens, neurotoxins, arsenic, boron, cadmium, hexavalent chromium, lead, lithium, mercury and other toxins.

In 2008, an ash dike ruptured at an 84-acre containment area at the Tennessee Valley Authority's Kingston Fossil Plant in Roane County, Tennessee, releasing about 1.1 billion gallons of coal ash slurry into the nearby Emory and Clinch rivers, tributaries to the Tennessee River.

Surveys after the release revealed the spill covered the surrounding land with up to six feet of sludge. In September of 2018, a Duke Energy plant in Wilmington, North Carolina, was inundated by Hurricane Florence flood waters from the Cape Fear River. The water overtook an earthen damn and Sutton Lake, pouring over a retaining wall between the lake and an unlined coal ash dump, sending the ash into a nearby river that supplies drinking water to much of the southeastern part of the state.

In 2016, Michigan's 13 largest coal plants generated about 1,440 thousand tons of coal ash waste, with DTE Energy's Monroe coal plant accounting for over half, according to the MEC. Nationally, there are at least 14 coal plants with on-site coal ash ponds located within FEMA 100-year flood plane zones, including one in St. Clair County, Michigan. The China Township Belle River Power Plant in St. Clair County produced about 181,000 tons of coal ash each year.

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According to Environment America, nine of the 14 plants were found to be in "poor" condition with seven considered "satisfactory" and 12 ponds representing a "significant" hazard. The St. Clair County facility was considered "satisfactory" by the EPA. "We don't necessarily have a natural disaster risk, but we do get flooding," said Nate Murphy, with Environment Michigan. "We are the Great Lakes State, so the ponds may lead into rivers and eventually the Great Lakes."

While no coal-fired power plants exist in Oakland County, five major plants reside in southeast Michigan, including the River Rouge Power Plant, the Trenton Channel Power Plant and the Monroe Power Plant, all along the shores of the Detroit River.

Andrew Sarpolis, with Sierra Club of Michigan, said other utilities have shifted direction, dropping coal plants as they become less economical. Still, he said, coal-fired power plants are a major contributor of pollution that can have impacts on wildlife.

"With coal ash, there are severe impacts on water quality in Michigan," he said. "It's a large source of pollution and things can bioaccumulate in our food chain."

Overall, there were 88 coal-fired power plants at 32 locations in Michigan in 2016 that generated about 12,891 megawatts, or about the nation's 10th largest state in terms of coal generation. By 2017, Consumer's Energy had retired seven smaller coal plants, reducing its net generation provided by coal-fired power plants to 37 percent. Meanwhile, about 65 percent of DTE's generation comes from coal. Plans are underway to take coal-fired power plants offline. However, power companies will still need to address the legacy costs of the plants, specifically, coal ash impoundments.

"The more we can speed up the transition away from coal, the better," MEC's Jameson said. "The secondary issue is to tackle the impoundments leading to contamination above drinking water standards."

About 77 percent of the impoundments in which the MEC was able to obtain monitoring data showed contamination, she said.

"Under the federal regulations, they would have to be closed or cleaned and then retrofitted with linters. If we stick to the federal rule, we see that happening. But, if we move to the state bill, we don't see that happening, and they would stay open longer and be able to contaminate groundwater moving forward," Jameson said.

Matt Paul, vice president of fossil generation for DTE Energy, said the move away from coal-fired plants is based on both economic and environmental concerns. "On the environment, we have committed to reducing carbon emissions by 80 percent by 2050, and those cuts are in excess of those that would have been required under the proposed clean power plan.

"The average age of a coal plant is about 60 years old. The cost to maintain those old units, as well as the cost of some of the timing of other environmental regulations, just makes those units more and more expensive, and they don't make sense economically." aul said the closure of DTE's Harbor Beach and Marysville plants were completed in 2013, with the River Rouge Unit number 2 plant closing in 2016. Other plants scheduled for closure include the remaining unit at River Rouge (20202023); St. Clair (2020-2023); Trenton Channel (2020-2023); Belle River (2030) and Monroe (2040).

The future closures represent more than 6,600 MegaWatts (MW) of capacity, with the Monroe plant making up nearly half. The company produces about 2,800 MW from natural gas. DTE also will be constructing a 1,150 MW natural gas power plant expected to be online in 2022. In terms of wind and solar, DTE currently has about 1,000 MW in generation capacity.

Consumers Energy in July 2018 released official renewable energy goals, saying it would file its plan with the state about how the utility will go coal-free and be 43-percent renewable energy fueled by 2040. The plan calls for closing its Karn 1 and two units near Bay City in 2023, with two of three of its Campbell units scheduled for retirement in 2031, and the third Campbell unit closed in 2040 to be fitted with a state of the art air quality control system during its remaining operation.

With DTE's Monroe Power plant supplying a massive portion of energy to DTE's power grid, the plant remains a crucial part of supplying affordable and reliable energy, the company said.

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"Our planning is based on what we can do while keeping energy affordable and reliable for our customers, and how it aligns with recommendations from the scientific community," said DTE spokeswoman Renee McClelland. "We may adjust our timeline based on technological advances."

In terms of legacy cleanup, Paul said there haven't been any issues at any of DTE's clay-lined ash storage areas, but that cleanup would need to be done after closures were made.

"There will be cleanup work that we have to do," he said. "I may have to get the environmental team to point to specifics, but we would cap existing impoundments, or we would remove the material and take it to a certified landfill. We are working through those assessments now, and figuring out what the right thing to do is."

Meanwhile Paul said groundwater monitoring that is taking place hasn't shown any issues, and that he's "confident we are in good shape."

Lisa Evans, an attorney with Earthjustice specializing in hazardous waste law and an expert on coal ash, said claims there are no issues with groundwater at any DTE sites may be misleading. She pointed to a recent groundwater assessment at the company's River Rouge plant on DTE's own webpage.

"There's going to be some revelations that will be available to the public in Michigan in the nature of coal ash. There's a requirement that

by November 17 all of the energy utility websites must have data posted that is accessible, so the public has an idea of groundwater contamination," Evans said. "They must post information whether landfills or coal ash ponds comply with local restrictions... It should be easy to see if they are in compliance, and if they aren't, they are required to close."

According to documents on DTE's website, the company established an assessment monitoring program at the River Rouge plant's bottom ash basin, which must be established if a pollutant is detected over background levels. A related letter indicates arsenic concentrations were detected above Michigan's drinking water and groundwater, and was being proactively managed. That management involves operating a groundwater extraction system to control the uncertainty around the potential migration path.

"I would be surprised if they found no problems," Evans said. "What we are finding across the board, nationwide, is that 95 percent (of the basins) are leaking into underlying groundwater at levels above the groundwater... at the River Rouge plant, they have established a monitoring program, which means they found a significant increase of levels over background levels."

As of press time, 22 of the 29 coal ash units in Michigan had released preliminary groundwater monitoring results for the first time. Of the 22 units, 17 (or 77 percent) showed levels of toxic chemicals in the groundwater which were above state and/or federal drinking water standards, according to the MEC. mong the highest levels were Consumers Energy's Karn bottom ash pond, with one monitoring well reading arsenic levels at 52 times the federal drinking water standard. A comparison between background wells and down gradient wells at Consumers' bottom ash pond units 1 and 2 revealed increases above background concentrations of boron, calcium, chloride, pH, sulfate and total dissolved solids in down-gradient wells, with three out of five down-gradient wells exceeding the EPA's maximum contaminant level for drinking water for arsenic by up to 4.5 times.

Additional assessments by the MEC found: • Monitoring at DTE's Belle River diversion basin registered lead well above the state's drinking water cleanup criteria, with one monitoring well having lead levels close to six times higher than the state's protective standard.

• DTE's River Rouge bottom ash basin also had increased levels of boron, fluoride, lead, thallium, radium 226-228 and radium 226 in the groundwater above federal and/or state drinking water standards.

• Monitoring and analysis at Holland Board of Public Works that started in 2011 at three bottom ash ponds at the James De Young coal plant identified that "certain metals" were present in the groundwater above the EPA's Safe Drinking Water Act's maximum contaminant level, and concluded that the groundwater quality may have been affected by

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the historical use of coal ash detention. Monitoring data from 2017 revealed excessive amounts of boron, chloride, pH, sulfate, total dissolved solids, cobalt, lead, fluoride, lithium and thallium.

The information required to be released doesn't include inactive ponds at power plants which aren't producing energy.

In 2016, the majority of coal ash generated by Michigan utilities was disposed of in landfills or sold for reuse, according to the MEC. More than 1.1 million cubic yards of coal ash was disposed at landfills in 2016, with another 47,000 cubic yards generated outside of Michigan imported into the state. toring coal ash sludge in ponds, however, isn't the only way disposal method for coal ash.. A portion of coal ash is sold as "beneficial use" and reused in construction fill, concrete wallboard, cement and other products. Some coal ash has also been disposed of in landfills, including municipal solid waste landfills and landfills owned by utility companies.

John Ward, with the American Coal Ash Association, said beneficial uses of coal ash include use by 48 different states, including Michigan, in road construction, as well as many other items. Further, he said new technology is being used to dry out coal ash ponds and use the waste for safe products.

"The two biggest uses out there are for fly ash, and that's getting used in concrete and synthetic gypsum in wallboard," he said. "Fly ash and concrete are the most valuable applications, and are the most economically viable as well."

Fly ash is ash recaptured in coal smokestacks as opposed to bottom ash, which is usually mixed into concrete at about 40 to 70 percent, depending on its use. Bottom ash, which comes in heavier chunks, is used as a replacement for aggregate, while boiler slag is used in blasting grit and mineral filler for asphalt and flue glass is used in wallboard. All of the different ashes are considered coal ash.

Ward said these beneficial uses are safe for the environment.

"When you compare materials, the EPA actually came up with a risk evaluation methodology, and it compares the impacts to whatever you're replacing it with. This is actually slightly more pure," he said. "When you put it in concrete, it gets locked up. It's not the ash itself that's dangerous – it's the metal in trace quantities. The problem is when you pile up millions of tons by a riverbank."

While coal ash is one way that coal-fired power plants impact health and environment, emissions from coal-fired power plants have long been a source of contamination. Fine particles of smoke, dust, dirt, soot and other items produced during the combustion process enter the air and eventually fall to earth, contaminating soil or water many miles away from where they were produced.

Pollution from particulate matter is monitored throughout the year by the Michigan Department of Environmental Quality (DEQ), which determines if facilities may be failing to meet air quality standards mandated by the federal Clean Air Act. Jim Haywood, a meteorologist with the DEQ said particulate matter is worst in winter months. However, pollution related to coal power plants is often higher in the summer.

"Usually, that's sulfur dioxide in summer months as people ramp up their air conditioners. In the cooler weather, there's more of a byproduct of other combustion, like people having their heat cranked up with natural gas. Those are more nitrogen-based pollutants in the winter from fossil fuel, and more sulfur in the summer from coal," Haywood said. "Sulfur dioxide in that southeast area of Michigan that is in nonattainment areas, that's almost totally driven by the sulfur in coal."

Under federal regulations, counties and communities that fail to meet federal air quality regulations are considered "non-attainment" areas. In Oakland County, officials have worked to bring the county into attainment. With no coal-fired power plants in the county, the county has pointed to Wayne County and other areas as being responsible for poor quality air blowing in the area.

Haywood said two areas struggling with non-attainment issues are Detroit's downriver area and the St. Clair County area.

"The one we had been working on longest and seeing improvements in is the downriver area. You have the River Rouge area, Zug Island and down to the Monroe County line, and that covers a handful of power plants; a steel mill on Zug Island and a pet coke, and the Marathon

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refinery is all there within a two- or three-mile area," Haywood said. "Up in St. Clair County, that's driven by the Belle River and St. Clair power plants up there."

As particulates enter the air, northern and northwest winds typically blow the pollution into other areas, spreading the contaminants.

"Anytime you're getting north to northwest winds, that's going to clean you out. That guarantees you'll have a clean day," Haywood said.

"In southeast Michigan, with particulates and ozone, it tends to be the lighter winds. When it sits there and stagnates, then it doesn't go anywhere and you're adding to it.

"Wind patterns can play into that. A southernly wind can bring stuff up from Indiana and Ohio, and that sort of primes the pump, but a lot of what we see in the area is home grown." n the western side of the state, pollution from steel mills in Indiana and Chicago travel west over the lake until it reaches the Holland area, where there are nonattainment issues with ozone. In those situations, the law mandates that the county must address nonattainment issues, regardless if the pollution is coming directly from the county or not. However, when it comes to coal-related pollution, Haywood said winds don't typically carry particulate as far.

"Coal, that tends to be more localized," he said. "Our monitor north of Zug Island is in non-attainment, and that's driven by DTE and others. In that area, once that area becomes a pocket and blows downwind, it falls pretty quickly. It gets emitted as sulfur dioxide, and it's kind of like cigarette smoke. If you blow it in someone's face, it's harmful, but the further it dilutes it gets more spread out."

The ability for wind patterns carrying pollutants into Oakland County can be potentially evidenced by the number of fish consumption advisories in the county in relation to mercury. Environmental groups have long pointed to coal-fired power plants for widespread mercury pollution in lakes and other surface waters as biohazard markers. As aquatic organisms absorb the mercury, it bioaccumlates in fish tissues, making it potentially unsafe to eat for pregnant women, children and other at-risk populations.

To protect residents, the Michigan Department of Health and Human Services (DHHS) oversees a fish monitoring program that warns when mercury levels are high among fish in a particular waterbody, which can spawn fish consumption advisories.

"The more sensitive health effects to mercury are with the nervous system in a fetus and developing children. There are potential health effects. The cardiovascular system and heart works with the nervous system tissues and functions, which deals with heartbeat and function that can be harmed in older adults" said Jennifer Gray, a toxicologist with the Michigan DHHS. "Those are the primary health effects we worry about. In fish, (mercury) is found in the filet of the fish, primarily in the muscle... that can bioaccumulate, so predator fish tend to have higher levels of mercury. There's not a way to cook that out. It's just choosing a fish with less mercury."

While economic trends are part of a push to close coal plants around the country, the EPA under the Trump administration is pushing back against recent regulation changes made by President Obama.

Rules passed in 2015 by the Environmental Protection Agency (EPA) set limitations on the disposal of coal ash, including a requirement that any coal ash storage facility within five feet of a groundwater aquifer be closed.

The 2015 EPA rules marked the first time that federal regulators oversaw water and air quality issues related to the power plants and its byproducts. Prior to creating that rule, coal ash was exempt from the federal law setting minimum standards for the solid waste, leaving states to create a patchwork of their own regulations and laws to govern coal ash ponds, and were largely unregulated.

The 2015 rules also required closure of impoundments that failed to meet structural safety standards, and calls for the immediate cleanup and closure of unlined impoundments that are contaminating groundwater. Utilities also are required to ensure impoundments are regularly inspected; take measures to limit windblown coal ash dust; use liner barriers for new impoundments; and close structures that are no longer receiving coal ash.

Some environmental groups challenged the federal rule, saying it

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didn't go far enough. The D.C. Court of Appeals agreed, and found the provisions weren't protective enough – specifically a measure that allowed unlined coal ash ponds to receive ash until groundwater contamination was detected. The court also struck down provisions that allowed ponds to have a two-foot thick clay barrier, as well as an exemption for inactive ponds at plants no longer in operation. The ruling means the EPA must draft rules to address more than 100 legacy coal ash ponds, and address the closure of more than 600 unlined, or claylined, coal ash ponds.

Larissa Liebmann, with Waterkeeper Alliance, which participated in the lawsuit, said the ruling is good news, but there are new challenges.

"It's an exciting victory when the court found the original Obama-era regulations didn't go far enough. Now we have filed a couple weeks ago about rolling back the same rule that didn't go far enough," she said.

"Clearly, the Trump administration has an agenda, and they want to bolster the use of coal, taking away the regulations that were created to protect the public."

The 2015 rules also set limits on toxic metals and other pollutants that could be released into lakes and rivers from coal power plants to help protect drinking water supplies. Specifically, the 2015 Clean Water Act Effluent Limitation rule would have reduced the annual discharge of 1.4 billion pounds of toxic heavy metals and other pollutants, and reduced selenium, mercury and lead by 95 percent, according to the MEC. The rule change, which was previously updated in 1982, would save Americans an estimated $463 million a year through health benefits.

While the new limits would give coal plants until November 1, 2018 to comply with the new water protection rule, the Trump administration delayed the effective date until November 1, 2020.

In October, several environmental groups filed a petition in the U.S. Court of Appeals for the D.C. Circuit challenging the EPA rule.

In addition to delaying the closure and monitoring of some sites, the EPA under the Trump administration has indicated its intention to issue more changes in the future. Those changes could include allowing states to once again implement their own rules. ome Michigan lawmakers have already introduced legislation that would create new coal ash compliance regulations under state law. Representative Gary Howell (R-North Branch), who introduced the legislation, said the changes will allow the state Department of Environmental Quality (DEQ) to regulate the management of coal ash in Michigan on behalf of the EPA, specifically ash that is disposed of in landfills.

"Utility companies that operate coal ash landfills in Michigan are currently subject to inconsistent dual regulation form federal and state agencies," he said. "Eliminating this costly and duplicative effort will help streamline compliance requirements, enhance reporting and ultimately reduce costs to utility customers."

Part of the concern with Howell's bill is that it would be subject to a panel recently approved by the Environmental Rules Review Committee to oversee all rule making of the DEQ. The committee's voting members include a public health professional; two people representing the general public and one representative from the solid waste management industry; a statewide manufacturing organization; a statewide organization that represents small businesses; public utilities; a statewide environmental organization; the oil and gas industry; a statewide agricultural organization; local governments; and a statewide land conservancy organization. Under the new law, lobbyists could serve on the committee. The law passed in June with all Oakland County Republican lawmakers supporting it except Martin Howrylak (RTroy).

Jameson of the MEC said while such a measure makes sense in theory, there's a greater chance the bill could loosen regulations before they fully take effect.

"In reality, we shouldn't be able to get a state program if what we put in place is weaker than the federal standard, but the hope is that could allow for that under what Trump put in place," she said. "We have concerns with the bill, that it could be weaker in some respects. It's basically written by Consumers Energy, as well as DTE."

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MUNICIPAL Cities vote to ban marijuana businesses

By Kevin Elliott

Rochester and Rochester Hills city councils on Monday, November 12, took steps to opt out of the state's recreational marijuana businesses that were approved by voters during this year's general election.

Rochester City Council on Monday, November 12, voted 6-1 to approve the second reading and adoption of an ordinance to prohibit marijuana businesses from being established in the city. Council approved a first reading on Monday, October 22, prior to the passage of Proposal 1, which will permit the use and possession of marijuana for recreational purposes, as well as the creation of related businesses, such as dispensaries and testing centers.

Rochester City Attorney Jeffrey Kragt said the new law, which will take effect on December 6, requires municipalities that don't want marijuana related businesses to opt out by passage of an ordinance that prohibits them, while the previous medical marijuana laws only required municipalities to opt in.

Councilman Dean Bevacqua, who voted against passage of the ordinance, said “We are now in a situation where marijuana is legal and there are probably folks in the community and entrepreneurs who want to offer products services.

"We should be careful about drawing a line for whatever arbitrary reasons at this point," he said. "We have recreational consumption of alcohol. We have tobacco available throughout the downtown. I don't disagree that children should be protected, but we also don't want a situation of being a nanny state. We could protect against obesity by prohibiting ice cream downtown, but we don't because that's not reasonable."

Bevacqua said the Michigan Municipal League will be holding a presentation on the issue in the near future and he would like to attend prior to a final vote. However, council moved forward with a vote, opting to approve the ordinance.

Councilwoman Nancy Salvia said her initial impression, based on information she received from the Michigan Municipal League, is that it will be a long time before local municipalities receive any tax money from the operation of marijuanarelated businesses in their communities.

Similarly, Rochester Hill City 32

Rochester adopts fund balance policy

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ochester City Council on Monday, November 12, adopted a new fund balance policy that sets reserve targets on various city funds.

Rochester Finance Director Anthony Moggio said the policy was created by both the city's budget subcommittee and city administration in conjunction with best practices of the Governmental Finance Officers Association, the Michigan Municipal Treasurers Association and other Michigan communities. The policy is intended to ensure long-term financial planning and ensure cashflow availability. Further, the city, which already has a high credit rating, receives some credit rating benefits by having a formal policy in place.

Moggio said the policy is intended to be reviewed on an annual basis.

"As we move into goals and objectives, we can have discussions on where money will go," he said. "This starts the process for multi-year budgeting and helps in maintaining a good credit rating.

Council unanimously approved the policy.

Under the new policy, reserves must meet a certain percentage of annual expenditures from that fund. For instance, the policy calls for a general fund reserve of 40 to 50 percent of expenditures, while the current fund balance is about 55 percent. Other funds included in the policy (and current balance percentages) include: capital projects fund reserves of 20 to 25 percent (currently 637 percent); facilities and grounds fund balance of 60 to 70 percent (currently 0); revolving equipment fund balance of 40 to 50 percent (currently 27 percent); healthcare fund balance of 35 to 40 percent (currently 0); major streets fund balance of 60 to 70 percent (currently 62 percent); local streets fund balance of 60 to 70 percent (currently 106 percent); water and sewer capital fund balance of 25 to 30 percent (currently 29 percent); water and sewer operating fund balance of 25 to 30 percent (currently 24 percent); and auto parking fund balance of 30 to 35 percent (currently 32 percent).

"The budget subcommittee did put a lot of work into this through the process," said councilwoman Ann Peterson, who served on the committee. "The city has been given good direction and this will be that rolling target every year looking at goals and objectives. It's a good baseline to start, and we looked into the real important things to make sure we have enough money."

Councilwoman Nancy Salvia concurred that the policy makes good sense for the city.

"It comes down to the best use of tax dollars and the balance of responsibly planning for our future," Salvia said.

Council approved the first reading of an ordinance that also would opt out of allowing marijuana-related businesses in the city. A second and final reading will be required at a future date.

The ordinance introduction passed by a vote of 5-0, with council members Mark Tisdel and Susan Bowyer absent.

Rochester Hills councilwoman Jenny McCardell voiced some concerns about approving the ordinance.

"I understand the fear that some may have about having marijuana establishments all over the place, and we don't want a city that's high all the time – nobody wants that," she said. "But, I want to study the issue and make the best decision. I fear we could lose out on some economic benefits."

Rochester Hills City Attorney John Staran said the city could at

any time rescind the ordinance at a future date. However, without any ordinance, there wouldn't be any local governance of marijuana establishments. Rather, he said, if council wanted, it could study the issue, allow for zoning regulations and allow a full process to go through the planning commission at a later date.

"If adopted, it doesn't change anything," he said. "It's still legal to possess up to 2.5 ounces and for residents to be able to consume that on their property. It will prohibit any opening or state licensure of any business in the city of Rochester Hills, which would be consistent with the policy where we haven't allowed the establishment of medical marijuana businesses in Rochester Hills.

"The city could revisit it in the future, but given the law will go into effect in a few weeks, by adopting

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the prohibition now, it gives the city time to carefully and thoughtfully look at the issue and determine if, and to what extent, the city may decide in the future to allow marijuana establishments."

Councilman Ryan Deel agreed with the passage of the ordinance, saying he didn't think it was a good idea for the city to serve as a "test case" in the marijuana game.

Rochester Hills Mayor Bryan Barnett said he was pleased with Rochester Hills not being on the "bleeding edge" of the marijuana market. He said that other communities that are embracing the new law, such as Orion Township, look at it in large part as an economic development driver in areas that have had vacancy issues.

"That's not a problem we have here," Barnett said. "We have a one or two percent vacancy."

Further, he said he has seen mixed results in other states where recreational marijuana is legal, in terms of economic windfalls.

"I think council is acting responsibly," he said. "If someone wants to purchase the product, I'm sure there will be no more than a five mile drive to do so in another community."

Memory care facility pitched by Crittenton Plans for a 121,600-square-foot office-residential mental health facility at 1000 W. University Drive consisting of first floor offices and a two-story assisted living, memory care operation on the second and third floors were well received on Monday, November 12, by Rochester city council members.

The project, which would require zoning amendments and/or alteration of special project area boundaries, was presented to council by representatives from Ascension Crittenton Hospital, Ascension Real Estate, Cornerstone Medical Group and Torch Development in order to determine whether council would be accepting of the project should it move forward.

"We have been very actively involved in investing and positioning Ascension in your community. From a real estate perspective, the current building is functionally obsolete," Mark Yagerlener, director of Ascension Real Estate, said.

Currently, a 32,257-square-foot office building exists at the site, which includes three floors and a height of 2.5 stories, as well as 164 12.18

Market concept on hold until spring

By Kevin Elliott

parking spaces. The proposed building would be a full three stories in height, with a subfloor garage and exterior parking lot. Plans include razing the existing building and constructing a new hybrid threestory building to house medical offices on the first floor and a 68-bed memory care facility on the second and third floors.

Yagerlener said the hospital hopes to enhance the existing land to meet community need for healthcare and services for the community's aging population. The partnership with the developer and operator of memory care facility will provide services to care for the aged that have memory and dementia-related issues.

The facility would differ from other memory care facilities in that it would cater to those with combative or high-anxiety issues. And, by having a neurologist and other services housed on the first floor, the facility would provide a different offering than other memory-care facilities in the area. It's also located across the street from the Ascension Crittenton Hospital.

Dr. James Cho, with Cornerstone Medical Group, said there's need for memory care facilities for patients with dementia and other issues that have high anxiety or combative issues. Currently, he said, there are few places for such patients to go when they become combative.

"There's really no good answer for this, but it's something we have to address going forward," he said.

Councilwoman Kim Russell said there appears to be a need for the service in the community, and that the proposed building was an improvement over the existing structure. However, she said it's important for the developer and operator to establish and keep trust with members of the community.

Councilwoman Ann Peterson also gave positive feedback on the building, but questioned whether the proposed height would be an issue.

"If we can make this work to take care of those people, that would be a good thing," she said.

Peterson also recommended that the planning commission pursue the accommodations in a way that syncs the development with other medical projects in the area, rather than an isolated PICA development project.

Councilman Dean Bevacqua, who serves on the planning commission, said he liked the project and believes it fills a need in the community.

Council voted unanimously to refer the project to the planning commission. In order to proceed, the project will need to come back before city council as a special project, as well as for a formal site plan review.

"It's still going to come back as a special project, so we get another bite at the apple, and then another bite with the project itself," said councilman Ben Giovanelli. "So, we get lots of bites – just make sure there's no worms in it."

Plans for new crossfit in Rochester tabled Plans to establish a new crossfit business inside an existing industrial facility in Rochester were tabled on Monday, November 5, by the city's planning commission.

The plans, which were unanimously tabled by commissioners, would allow for a Penn Central Crossfit location at 326 Albertson Street, which is located in a building already being used for industrial purposes. The building's owners Jeff Russell and Kim Russell – the latter who serves as the Rochester Mayor Pro Tem on city council – have owned the building for about 20 years. The Helro Corporation has used it since 1998 as an industrial operation.

Jeff Russell said that since industrial operations have slowed in recent years, the use will downsize from 7,750 square feet to about 2,600 square feet, with the remaining space intended to be used by Penn Central Crossfit.

Russell said they relocated Helro there after buying the building in 1998. Previously, the building was home to Drescher Tool Manufacturing for nearly 20 years; a previous office space for Frank Rewold and Son; and a Standard Oil facility. Russell said contamination from the oil facility has rendered the site useless under residential zoning, due to the high cost to remediate polluted soil.

"Single-family residential isn't feasible due to the contamination," he said. "We attempted to look into that and there was no real interest in developing, and that's due to the nature of the costs." However, residents in the area who spoke at the meeting disagreed.

Laura Colman, who lives in the area, gave the commission a

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lans pitched last year to develop a lifestyles market and year-round farmer's market in Rochester have been revamped as a city center concept that has been put on hold, Rochester Downtown Development Authority (DDA) board chair Mark Albrecht told city council members on Monday, October 22.

"We will not move forward with this phase, but we are 18 months smarter," Albrecht said while presenting an update to the market concept, which has gone through several iterations and phases since first discussed in early 2017.

Looking at the success of the DDA's seasonal farmer's market, a visioning session was held in April 2016, with concepts discussed presented to city council later that year. In January 2017, the DDA worked with consultant and former Rochester City Manager Jaymes Vettraino, to develop a pro forma model of a 19,000-square-foot model of a market on the current farmer's market site. Subsequent schematic designs were drawn up by Saroki Architecture, with construction and cost estimates presented later in the year.

At the time, the concept was to incorporate traditional farmer's market vendors, as well as fresh offerings, such as a fishmonger, meat market, fresh dairy, spice markets, a kitchen area and a business incubator.

Albrecht said the concept was abandoned by the end of 2017, as a review of the costs and conceptual site plans proved to be too challenging, including issues with parking and the physical location.

In 2018, the DDA was approached by a silent investor who pitched moving forward with the market concept, which the investor would then run. A closed session meeting with the investor in May 2018 determined that proposal also had too many unresolved issues, including land ownership, costs and timing. Albrecht said the board and investor parted ways, but a third phase started in June of 2018, which involved creating a city center concept.

Under the city center concept, a new space would need to be located, which would incorporate a full-time farmer's market, green space and event space. The DDA contracted with AKA architects to develop a concept plan and a presentation was made to the DDA board in October.

While considering the concept, Albrecht said the DDA board again determined the costs to be too high.

Albrecht said the board in 2019 will explore a scaled down version of the city center concept, which could include a covered farmer's market, green space and a special events area. However, he said that process will be transparent and done in conjunction with the city council and Principal Shopping District (PSD).

As part of the project process, the city has approved the DDA to set aside $500,000 to explore the idea. That amount includes setting aside $250,000 in 2018 and $250,000 in 2019.

Albrecht said the DDA has spent a total of $28,500 of the money in 2018 to conduct due diligence for site evaluation and costs.

"So, what if the concept doesn't work out," he said. "The money goes back to capital improvement projects in the city, within the DDA district."

City council members expressed interest in hearing about the next steps in the process.

"I'm kind of disappointed we won't try to pursue part of that – the idea brought forth in that town center is just what we need," said councilwoman Ann Peterson.

Councilman Dean Bevacqua said he appreciated the transparency and fiscal responsibility in exploring the project, but stressed the importance of keeping a clamp on the $500,000 already budgeted.

"When things don't go the way we planned, they usually turn out better," councilwoman Kim Russell said of the different versions of the market project. "With that said, I don't want this to go on into infinity. I think it would be a good idea to have a benchmark."

Albrecht said there has already been discussion on the next steps, but the board felt it was premature to present any ideas at this time.

Rather, he said, the DDA board felt it prudent to see how new developments will play out through the end of 2018 and present any new concept in March or April of 2019.

presentation that included a map and list of local ordinances, as well as other information. She said the proposed use would create traffic and noise issues, as crossfit facilities often extend to outside operations and tend to focus on high-intensity workouts that are louder than most fitness facilities.

"I don't think crossfit is a good fit for a residential neighborhood," she said.

Nearly a dozen neighbors opposed the use, citing traffic and noise issues. Further, others said the business isn't unique to the area, with similar operations within two miles.

By allowing the crossfit operation, commissioners were concerned it would permit all proposed crossfit operations in the area, rather than specific location.

Jane Pitchford said she has lived in the neighborhood for 43 years, and also believes a crossfit location would be a more intense use than the current operation.

Kim Russell, who said she was speaking as a resident and business owner, rather than a city official, said her goal is to make the building a viable space for the city and themselves.

"That's our livelihood, and I think there are several state laws that would allow us to continue with our livelihood," she said, suggesting a litigious outcome.

Still, Russell said she didn't know they would have to come before planning commission for a request to change the operations – a claim that was met by audible laughs from some of her neighbors.

"Maybe we've been too good of neighbors," she said. "We've been very quiet and respectful... it's our money, and it's our livelihood, but we want to do this together."

Commissioners had further questions about the intensity of use from a crossfit facility and clarity on whether allowing a special use in the area would allow for similar facilities throughout the zone.

Commissioners voted unanimously to table the item pending additional information from the planning consultant and city attorney. Commissioners also wanted clarity on landscape and some other issues.

"We want to see your problem resolved, but we don't want to dump it on the neighbors," said planning 34

2019 charter changes, ballot proposals

R

ochester City Council on Monday, October 29, discussed potential ballot proposals and charter amendments that may be undertaken in 2019, but stopped short of taking any action until a later date.

The discussion involved three main issues, including whether or not to pursue a fire millage, a ballot proposal regarding the sale of property and a ballot proposal regarding possible departure from the state's Municipal Employees' Retirement System.

Council has previously discussed whether or not a charter amendment should be pursued that would remove the city's charter requirement that a vote of the people is required for the sale of unwanted city property. If such an amendment were adopted, the city could more easily dispose of unwanted tracts of property.

Rochester City Manager Blaine Wing told council members that staff is working on a citywide map that would include color-coded parcels owned by the city to provide a clear inventory of property.

Councilwoman Kim Russell said such a map would be important in order to know what is owned and what is able to be sold, and for the public to understand the city wouldn't be trying to sell any usable land, such as parkland.

"We aren't selling the Community House," Rochester Mayor Rob Ray assured at the meeting.

Another item council should address, said city labor attorney Steven Schwartz, is how the city's fire chief is hired and who the chief answers to, in terms of administration. Currently, he said, the city's charter is set up on a more volunteer structure.

"You have a structure that was historically a volunteer department, when you were a village and surrounded by township, then the communities grew around you," he said. "Then you progressed to a paid, on-call department and recently made a decision to have a full-time department, or a hybrid thereof.

"That's a very different operation than in the late 1800s, when people left the hardware store to put out a fire. I's a very different operation, and there's an extremely high likelihood that after you hire all your fulltimers, they will form a union and have the opportunity to bargain collectively the way the police officer's union does. You want a fire chief with a management perspective and who works directly with the city manager. I can't think of any department where (firefighters) effectively pick their chief. If you left it in the charter, the only way to get it out is to bargain it out."

Wing said he would work with the fire chief to bring more specifics to council at a later date.

"I also listed the fire department as one of the top items to discuss," councilwoman Nancy Salvia said. "Second is the sale of property, but we have to be careful that this isn't perceived as selling off assets."

commission chair Dennis McGee. "I wouldn't want it out of my backdoor... I also don't want to approve a concept plan that we find out in the end made this use conforming in a broader residential spot, and if that's not clear at all tonight, it would be frightening to move forward without those answers."

NOCWA water pact amendment okayed Four years after forming the North Oakland County Water Authority (NOCWA) to negotiate lower water rates with the city's water provider, the Rochester Hills City Council on

Monday, November 12, approved a third amendment to the contract between NOCWA and the Great Lakes Water Authority (GLWA).

Rochester Hills Director of Public Services Allan Schneck said being in NOCWA will help to save member communities significant amounts on water commodities in the upcoming contract. Those communities include Rochester Hills, Pontiac, Auburn Hills and Orion Township. Together, he said the communities stand to save about $1.4 million over the next five-year contract due to peak hours and consumption data.

While the savings are significant, he said rates will be "marginalized."

In other words, water customers will

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still see rate increases, but in the area of two to three percent, rather than eight percent, which is common in other communities.

Rochester Hills Mayor Bryan Barnett said inclusion in NOCWA has served the city well, but the savings won't equate to a rate decrease.

"This is saving residents money, but I don't want to give them the expectations that bills will go down," he said. "They are going to go up, but at a slower rate than our neighbors."

The contract agreement will go into effect on July 1, 2019.

It was approved 6-0 by council, with council president Mark Tisdel absent.

Golf franchise gets liquor license transfer Rochester Hills City Council on Monday, November 12, approved a conditional use request and recommendation for the transfer of a Class C liquor license to a new XGolf franchise which was expected to open before Thanksgiving at the Winchester Mall at Avon and Rochester roads.

Jared Vinson said the location, the second for the owners, focuses on indoor golf simulation with programs and golf lessons, leagues, private and corporate events, and club sales. The business model offers food and drinks, which is why he requested approval for the transfer of a liquor license.

Rochester Hills City Clerk Tina Barton said city council doesn't approve or disapprove liquor licenses, as that responsibility falls under the state liquor control commission. Rather, she said the recommendation is whether or not that commission should or should not approve of the license.

Council voted unanimously to approve the recommendation as well as the special use request, with council president Mark Tisdel and councilwoman Susan Bowyer absent.

The transfer of a Class C liquor license is being made to X-Golf, by an unspecified business in Waterford Township. Barton said the license had previously had several special uses, including the operation of additional bar areas. However, those uses would not be transferred, and that sales would be limited to one bar location at the business.

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BUSINESS MATTERS Delicious bundt cakes Fresh baked cakes are sure to be a hot item in 2019 with the opening of Nothing Bundt Cakes, 3074 Walton Boulevard in Rochester Hills. The bakery, which is expected to open early next year, is a new venture by Jerry and Kelly Yurgo. Founded in 1997, the Texas-based company was built on fresh-baked bundts created from scratch daily. Real eggs, butter and cream cheese for decadent, slowly melting bites. “The product is nothing like anyone has tasted,” said co-owner Jerry Yurgo, a fire battalion chief with the Rochester Hills Fire Department. “My wife is in Texas for training right now. Everything is baked in-house and comes from scratch. From the corporate level down, it’s a phenomenal company.”

Yurgo, who has been with the fire department for 23 years, said he plans to stay with the department, at least until the store is running strong. He said Kelly is leaving a career in social work to dedicate her time to the new business. While running a business requires a lot of extra work, he said staff at the bakery should enjoy a reasonable work-life balance compared to most bakeries, as products are made during regular business hours, compared to most bakers who are turning out cakes well before sunrise. And, he said, all cakes are made fresh in-house, never frozen.

“It’s an awesome company to start with, and the product is phenomenal,” he said. Nothing Bundt Cakes offers 8-inch, 10-inch, and tiered bundt cakes, as well as miniature “bundtlets,” and bite-sized “bundtinis” in chocolate-chocolate chip, classic vanilla, red velvet, white chocolate raspberry, carrot, lemon, confetti, marble and pecan praline flavors.

Taco Tuesday everyday The largest Hispanic market in Oakland County will be opening a new restaurant location in early 2019 with the opening of Carnival Taco Shop, 1416 Walton Boulevard in Rochester Hills. Co-owner Jason Aviar, who owns and operates Carnival with his two brothers, Joseph and Chris, said the Rochester Hills location is part of a branching out of the brothers’ Pontiac-based market that opened almost 10 years ago. “Inside the market, we started a hot food counter like you would see at other grocery stores, with Mexicanstyle food, “ Aviar said. “Over time, the hot food counter turned into a restaurant. We have a dining area downtownpublications.com

with seating for about 70.” Based on authentic Mexican offerings, the success of the Pontiac restaurant led to the opening of a second location, with Carnival Fresh Mex in downtown Detroit’s Penobscot Building, 645 Griswold Street, Detroit. The restaurant also was voted “Best Authentic Mexican Cuisine” by viewers of WDIV Channel 4. The Rochester Hills location will be the third location for Carnival. “We don’t Americanize it,” Aviar said about the tacos, tortas, elote corn and other Mexican street eats offered at the locations. The Rochester Hills location will be about 1,500 square feet, and will offer some additional items, such as homemade chips and salsa, and sauces that aren’t found in most mainstream markets. Aviar said the Rochester Hills location is expected to open in January 2019.

30 years of tutoring Since 1988, Meadowbrook Center for Learning, 811 Oakwood Drive, Rochester, has been offering affordable, one-to-one tutoring help for all students, including those with learning difficulties. With more than 3,000 students helped since opening, the non-profit learning center is celebrating its 30th year in operation.

In the past three decades, the center has placed a special focus on raising scholarship aid money to help children with learning needs who come from economicallydisadvantaged families. That includes students with autism, dyslexia, epilepsy, ADHD and genetic impairments, as well as those without any diagnosed learning problems, but who still require extra support. “We understand that not everyone learns the same way, but believe that everyone should have the same opportunities to succeed,” said Yolanda Udell, the center’s executive director. The center has received multiple awards, including the 2010 Oakland University Educator of the Year; 2007 and 2014 Rochester Lion’s Club Wallace M. Doc O’Brien Community Improvement Grant; the 2016 Lula Wilson and Filmer Charitable Trust grants; and the 2018 Madison Community Foundation, Harrison Foundation and Rochester Junior Women’s grants. The Meadowbrook Center for Learning focuses on children from preschool to college, in all subjects.

New reading option New York-based bookseller Barnes & Noble will be expanding its Rochester

Hills offerings in the spring of 2019 with the opening of a new location at 200 N. Adams Road, Rochester Hills, at the Village of Rochester Hills. The location will be the second in the city, with an existing Barnes & Noble location at 2800 S. Rochester Road, at Hampton Corners. The publicly-traded company offers books, DVDs, Blu-ray, music and other media products. With online and in-store offerings, the bookseller offers more than one million titles.

Better get Maaco Rochester Hills’ residents losing the longstanding game of dodging deer along local roadways and other victims of fender benders will soon have another nearby option for repairs with the planned opening of a new Maaco Auto Body, 1250 W. Hamlin Road, Rochester Hills. Billed as “America’s Bodyshop,” Maaco locations have serviced more than 20 million cars since being founded in 1972. From color changes to insurance claims, the company handles all insurance and guarantees work with a nationwide warranty. The business took off in the late 1970s and early 80s, with the slogan “uh-oh, better get Maaco,” There are now more than 500 independently owned and operated franchises across the United States and Canada.

Yummy froyo Popular frozen yogurt offerings will be coming to the Village of Rochester Hills with the opening next year of a new Menchie’s Frozen Yogurt, at 158 N. Adams, in Rochester Hills.

Renovations expected to total more than $140,000 are underway for the opening. Likewise, the store is in the process of hiring employees. The Rochester Hills location will join more than 540 existing Menchie’s locations around the world, including those in the United States, Canada, Puerto Rico, England, South Africa, China and other countries. From frozen yogurt to custom decorated froyo birthday cakes, Menchie’s offers dozens of flavors and toppings for countless combinations of treats.

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P U B L I C A T I O N S 124 WeST MAPLe ROAd BIRMINghAM 48009

Business Matters for the Rochester area are reported by Kevin Elliott. Send items for consideration to KevinElliott@downtownpublications.com. Items should be received three weeks prior to publication.

dOWNTOWN

35

PLACES TO EAT The Places To Eat for Downtown is a quick reference source to establishments offering a place for dining, either breakfast, lunch or dinner. The listings include nearly all dining establishments with seating in the Rochester area, and then some select restaurants outside the immediate area served by Downtown.

The Rochester/Rochester Hills area is filled with discriminating diners and an array of dining establishments.

Make sure the message for your restaurant reaches the right market in the right publication—Downtown.

Rochester/Rochester Hills

Contact Mark Grablowski for advertising rate information.

O: 248.792.6464 Ext. 601 MarkGrablowski@downtownpublications.com

CALL TO ORDER YOUR HOLIDAY PARTY CARRY-OUT OR MAKE A RESERVATION FOR A HOLIDAY PARTY HERE! Choose from many delicious items: (orders by the dozen) Stuffed Cabbage • City Chicken Pierogi • Kielbasa Potato Pancakes Crepes • Pork Chops Pork Loin Chicken Breast Spinach Pie and much more...

OPEN ON MONDAY 12/24 CHRISTMAS EVE FROM 10 TO 3 ONLY FOR PICK UP ORDERS. WE WILL BE CLOSED ON 12/25 AND 12/26. WE WILL REOPEN ON 12/27.

224 E AUBURN RD, ROCHESTER, MI 48307

248.293.2660 TUESDAY–SUNDAY: 8AM - 8PM • CLOSED MONDAYS 36

112 Pizzeria Bistro: Italian. Lunch & Dinner, daily. Reservations. 2528 S. Adams Road, Rochester Hills, 48309.

248.289.6164.

2941 Street Food: Mediterranean. Lunch & Dinner, daily. No reservations. Beer & Wine. 87 W. Auburn Road, Rochester Hills, 48307. 248.606.4583.

Alex’s of Rochester: Italian, Greek, & American. Breakfast, Lunch & Dinner, daily. Reservations. S. Rochester Road, Rochester Hills, 48307. 248.852.2288.

Antoniou’s Pizza: Italian. Lunch & Dinner, daily. No reservations. Liquor. 918 S. Rochester Road, Rochester Hills, MI 48307. 248.650.2200.

Avery’s Tavern: American. Weekend Brunch. Lunch & Dinner, daily.

Reservations. Liquor. 2086 Crooks Road, Rochester Hills, 48309.

248.270.4030.

Bangkok Cuisine: Thai. Lunch & Dinner, daily. Reservations. 727 N. Main Street, Rochester, 48307. 248.652.8841.

Bar Louie: American. Weekend Brunch.

Lunch & Dinner, daily. Reservations, 10 or more. Liquor. 1488 N. Rochester Road, Rochester, 48307.

248.218.5114.

Bean and Leaf Café: American. Breakfast, Lunch & Dinner, daily. No reservations.

439 S. Main Street, Rochester, 48307.

248.601.1411.

Bigalora Wood Fire Cucina: Italian. Lunch & Dinner, daily. Reservations, parties of 8 or more. Liquor. 6810 N. Rochester Road, Rochester Hills, 48306.

248.218.6230.

Big Boy: American. Breakfast, Lunch & Dinner, daily. No Reservations. 3756 S. Rochester Road., Rochester Hills, 48307. 248.852.5540. Also 90 E. Tienken Road, Rochester Hills, 48306.

248.601.7777.

Bologna Via Cucina: Italian. Lunch & Dinner, daily. No reservations. Liquor.

334 S. Main Street, Rochester, 48307.

248.651.3300.

Buffalo Wild Wings: American. Lunch & Dinner, daily. No reservations. Liquor.

1234 Walton Road, Rochester Hills, 48307. 248.651.3999.

Chadd’s Bistro: American. Lunch & Dinner, daily. No Reservations. 1838 E. Auburn Road, Rochester Hills, 48307.

248.293.0665.

Cheng’s Restaurant: Chinese. Lunch & Dinner, daily. Reservations. 2666 S. Rochester Road, Rochester Hills, 48307. 248.299.9450.

Chicken Shack: BBQ. Lunch & Dinner, daily. No reservations. 213 W. University Drive, Rochester, 48307.

248.656.1100.

Chili’s: Tex-Mex. Lunch & Dinner, daily. No reservations. Liquor. 2735 S. Rochester Road, Rochester Hills, 48307.

248.299.5281.

Chipotle Mexican Grille: Mexican. Lunch & Dinner, daily. No reservations. 2611 S. Rochester Road, Rochester Hills, 48307. 248.402.0047. Also The Village of Rochester Hills, 84 N. Adams Road, Rochester Hills, 48309. 248.402.0047.

Chomp Deli & Grille: American. Breakfast, Lunch & Dinner, daily. No reservations.

200 S. Main Street, Rochester, 48307.

888.342.2497.

CJ Mahoney’s Sports Grille: American.

Lunch & Dinner, daily. Reservations.

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Liquor. 3260 S. Rochester Road, Rochester, 48307. 248.293.2800.

CK Diggs: American & Italian. Lunch & Dinner, Monday-Saturday. Reservations.

Liquor. 2010 W. Auburn Road, Rochester Hills, 48309. 248.853.6600.

Clubhouse BFD (Beer-Food-Drink): American. Lunch, Saturday & Sunday.

Dinner, Tuesday-Sunday. Reservations, 10 or more. Liquor. 2265 Crooks Road, Rochester Hills, 48309. 248.289.6093.

Culver's: American. Lunch and Dinner, daily No reservations. 92 E. Auburn Rd., Rochester Hills, MI, 48307.

248.293.2200.

Dickey’s Barbecue Pit: Barbecue. Lunch & Dinner, daily. Reservations. 1418 N. Rochester Road, Rochester Hills, 48307. 248.266.6226.

Downtown Café: American. Breakfast & Lunch, daily. No reservations. 606 N. Main, Rochester, 48307.

248.652.6680.

Einstein Bros. Bagels: Deli. Breakfast & Lunch, daily. No reservations. 2972 S. Rochester Road, Rochester Hills, MI 48307. 248.606.4519.

Five Guys Burgers & Fries: American, Lunch & Dinner, daily. No reservations.

2544 S. Adams Road, Rochester Hills, 48309. 248.299.3483.

Georgio’s Pizza & Pasta: Italian. Lunch & Dinner, daily. No reservations. Italian.

117 S. Main Street, Rochester, 48307.

248.601.2882.

Gold Star Family Restaurant: American & Greek. Breakfast & Lunch, daily. No reservations. 650 S. Rochester Road, Rochester Hills, 48307. 248.652.2478.

Golden Eagle: American. Lunch, Sunday.

Dinner, daily. Reservations. Liquor. 1447 N. Rochester Road, Rochester, 48307.

248.651.6606.

Grand Tavern: American. Lunch & Dinner, daily. Reservations. Liquor. 12 Marketplace Circle, Rochester Hills, 48309. 248.289.1350.

Half Day Café: American. Breakfast & Lunch, Monday-Saturday. Reservations.

3134 Walton Boulevard, Rochester Hills, 48309. 248.375.1330.

Hamlin Pub: American. Breakfast, Sundays. Lunch & Dinner, daily.

Reservations. Liquor. 1988 S. Rochester Road, Rochester Hills, 48307.

248.656.7700.

Hibachi House Bar & Grill: Japanese Steakhouse. Lunch & Dinner, daily.

Reservations. Liquor. 335 S. Main Street, Rochester, 48307.

248.266.6055.

Honey Tree Grille: Mediterranean.

Breakfast, Lunch & Dinner, daily. No reservations. 2949 Crooks Road, Rochester, 48309. 248.237.0200.

Jimmy John’s Gourmet Sandwiches: American. Lunch & Dinner, daily. No reservations. 1186 W. University Drive, Rochester Hills, 48307. 248.651.3527.

Johnny Black Public House: American.

Weekend Brunch. Lunch & Dinner, daily.

Reservations. Liquor. 1711 E. Auburn Road, Rochester Hills, 48307.

248.606.4479.

Kabin Kruser’s Oyster Bar: Seafood. No reservations. Lunch, Monday-Saturday.

Dinner, daily. 306 S. Main Street, Rochester, 48307. 248.651.2266.

Kerby’s Koney Island: American.

Breakfast, Lunch & Dinner, daily. 2552 S. Adams Road, Rochester Hills, 48309.

248.844.8900.

King Garden: Chinese. Lunch & Dinner, daily. No reservations. 1433 N. Rochester Road, Rochester Hills, 48307. 248.656.3333.

Krazy Greek Restaurant: Greek. Breakfast & Lunch, daily. No reservations. 111 E. University Drive, Rochester, 48307.

248.652.0089.

Kruse & Muer In the Village: American.

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Lunch & Dinner, daily. Reservations.

Liquor. 134 N. Adams Road, Rochester Hills, 48309. 248.375.2503.

Kruse & Muer on Main: American. Lunch & Dinner, daily. Reservations. Liquor.

327 S. Main Street, Rochester, 48307.

248.652.9400.

Lebanese Grill: Lebanese. Lunch & Dinner, daily. No reservations. 2783 S. Rochester Road, Rochester Hills, 48307. 248.606.4651.

Lino’s Restaurant: Italian. Dinner, daily.

Reservations. Liquor. 50 W. Tienken Road, Rochester Hills, 48306.

248.656.9002.

Lipuma’s Coney Island: American. Lunch & Dinner, daily. No reservations. 621 N. Main Steet, Rochester, 48307.

248.652.9862.

Lucky’s Prime Time: American. Weekend Breakfast. Lunch & Dinner, daily.

Reservations, weekdays. Liquor. 1330 Walton Boulevard, Rochester Hills, 48309. 248.656.8707.

Main Street Billiards: American. Dinner, daily. No reservations. Liquor. 215 S. Main Street, Rochester, 48307.

248.652.8441.

Main Street Deli: Deli. Lunch, MondaySaturday. Dinner, Thursday, Friday. No reservations. 709 N. Main Street, Rochester, MI 48307. 248.656.5066.

Mamma Mia Tuscan Grille: Italian. Dinner, Tuesday-Saturday, Sunday. Reservations.

Liquor. 543 N. Main Street, Suite 311, Rochester, 48307. 248.402.0234.

Mezza Mediterranean Grille: Mediterranean. Lunch & Dinner, daily.

Reservations. Liquor at The Village location only. 1413 N. Rochester Road, Rochester Hills, 48307. 248.609.2121.

Also The Village of Rochester Hills, 188 N. Adams Road, Rochester Hills.

248.375.5999.

Miguel’s Cantina: Mexican. Lunch, Monday-Friday. Dinner, daily.

Reservations. Liquor. 870 S. Rochester Road, Rochester Hills, 48307.

248.453.5371.

Mitchell’s Fish Market: Seafood. Lunch & Dinner, daily. Reservations. Liquor. 370 N. Adams Road, Rochester Hills, 48309. 248.340.5900.

Mr. B’s Food and Spirits: American. Lunch & Dinner, daily. No reservations. Liquor.

423 S. Main Street, Rochester, 48307.

248.651.6534.

Noodles & Company: American. Lunch & Dinner, daily. No reservations. 184 N. Adams Road, Rochester Hills, 48309.

248.375.5000.

North Shack: American. Lunch & Dinner, daily. No reservations. 990 E. Auburn Road, Rochester Hills, 48307.

248.853.3366.

O’Connor’s Public House: Irish Pub. Lunch & Dinner, daily. No reservations.

Liquor. 324 S. Main Street, Rochester, 48307. 248.608.2537.

Oceania Inn: Chinese. Lunch & Dinner, daily. Reservations. Liquor. The Village of Rochester Hills, 3176 Walton Boulevard, Rochester Hills, 48309. 248.375.9200.

Olive Garden: Italian. Lunch & Dinner, daily. Reservations. Liquor. 2615 S. Rochester Road, Rochester Hills, 48307. 248.853.6960.

Paint Creek Tavern: American. Lunch & Dinner, Tuesday-Saturday, Sunday.

Reservations. Liquor. 613 N. Main Street, Rochester, 48307.

248.759.4205.

Panda Express: Chinese. Lunch & Dinner, daily. No reservations. 3105 S. Rochester Road, Rochester Hills, 48307. 248.853.9880.

Panera Bread: American. Breakfast, Lunch & Dinner, daily. No reservations. 37 S. Livernois Road, Rochester Hills, 48309.

248.601.2050. Also 2921 Rochester Road, Rochester Hills, 48307.

downtownpublications.com

248.853.5722. Also 2508 S. Adams Road, Rochester Hills, 48309.

248.853.7430.

Park 600 Bar & Kitchen: American.

Weekend Brunch. Breakfast, Lunch & Dinner, daily. No reservations. Liquor.

Royal Park Hotel, 600 E. University Drive, Rochester, 48307.

248.652.2600.

Paul’s on Main: American. Breakfast, Lunch & Dinner, daily. Reservations.

Liquor. 630 N. Main Sreet., Rochester, 48307. 248.656.0066.

Pei Wei: Asian Fusion. Lunch & Dinner, daily. No reservations. 1206 E. Walton Boulevard, Rochester, 48307.

248.601.1380.

Penn Station East Coast Subs: American.

Lunch & Dinner, daily. No reservations.

146. S. Main Street, Rochester, 48307.

248.601.4663.

Penny Black Grill & Tap: American. Lunch & Dinner, daily. Reservations. Liquor.

124 W. 4th Street, Rochester, 48307.

248.841.1522.

P.F. Chang's China Bistro: Asian. Lunch & Dinner, daily. Reservations. Liquor. The Village of Rochester Hills, 122 N. Adams Rd., Rochester Hills, 48309.

248.923.7030.

Pudthai & Sushi: Thai & Japanese. Lunch & Dinner, daily. Reservations. 2964 S. Rochester Road, Rochester Hills, 48307. 248.299.6890.

Qdoba Mexican Grill: Mexican. Lunch & Dinner, daily. No reservations. 1198 Walton Boulevard, Rochester Hills, 48307. 248.608.2603. Also 3014 S. Rochester Road, Rochester Hills, 48307. 248.844.3668.

Ram’s Horn: American. Breakfast, Lunch & Dinner, daily. No reservations. 1990 S. Rochester Road, Rochester Hills, 48307. 248.651.7900.

Recipes: American/Brunch. Breakfast & Lunch, daily. No reservations. Liquor. 134 W. University Drive, Rochester, 48037.

248.659.8267.

Red Knapp’s Dairy Bar: American. Lunch & Dinner, daily. No reservations. 304 S. Main Street, Rochester, 48307.

248.651.4545.

Red Lobster: Seafood. Lunch & Dinner, daily. No reservations. Liquor. 2825 S. Rochester Road, Rochester Hills, 48307. 248.299.8090.

Red Olive: Mediterranean & American.

Breakfast, Lunch & Dinner, daily. No reservations. 1194 Walton Boulevard, Rochester, 48307. 248.656.0300.

Rochester Bistro: American-Continental.

Lunch & Dinner, Tuesday-Saturday, Sunday. Reservations. Liquor. 227 S. Main Street, Rochester, 48307.

248.923.2724.

Rochester Brunch House: American.

Breakfast & Lunch, daily. No reservations. 301 Walnut Boulevard, Rochester, 48307. 248.656.1600.

Rochester Chop House: Steakhouse & Seafood. Lunch, Monday-Friday. Dinner, daily. Reservations. Liquor. 306 S. Main Street, Rochester, 48307.

248.651.2266.

Rochester Diner & Grill: American, Greek & Italian. Breakfast & Lunch, daily.

Dinner, Monday-Saturday. 1416 E. Walton Blvd., Rochester Hill, 48309.

248.652.6737.

Rochester Mills Beer Co.: American.

Lunch & Dinner, daily. Reservations.

Liquor. 400 Water Street, Rochester, 48307. 248.650.5080.

Rochester Tap Room: American. Lunch & Dinner, daily. Reservations. Liquor. 6870 N. Rochester Road, Rochester, 48306.

248.650.2500.

Seasons of India: Indian. Lunch & Dinner, Tuesday-Sunday. Reservations. Liquor.

6866 N. Rochester Road, Rochester Hills, 48306. 248.413.5742.

Shish Palace: Mediterranean. Lunch, Monday-Friday. Dinner, daily.

Reservations. 165 S. Livernois Road, Rochester Hills, 48307. 248.453.5464.

Shogun: Japanese. Lunch, MondaySaturday. Dinner, daily. Reservations.

Liquor. 173 S. Livernois Road, Rochester Hills, 48307. 248.453.5386.

Silver Spoon Ristorante: Italian. Dinner, Monday-Saturday. Reservations. Liquor.

6830 N. Rochester Road, Rochester Hills, 48306. 248.652.4500.

Soho: Japanese. Lunch & Dinner, daily.

Reservations. Liquor. 2943 S. Rochester Road, Rochester Hills, 48307.

248.289.1179.

Sumo Sushi & Seafood: Japanese & Korean. Lunch & Dinner, daily.

Reservations, 24 hours in advance.

Liquor. 418 N. Main Street, Rochester, 48307. 248.601.0104.

Tapper’s Pub: American. Lunch & Dinner, daily. Reservations. Liquor. 877 E. Auburn Road, Rochester Hills, 48307.

248.852.1983.

Tim Hortons: American. Breakfast, Lunch & Dinner, daily. No reservations. 940 S. Rochester Road, Rochester Hills, 48307. 248.656.8292.

The Jagged Fork: American. Lunch & Dinner, daily. No reservations. 188 N. Adams, Rochester Hills, 48306.

The Meeting House: American. Weekend Brunch. Dinner, Tuesday-Sunday.

Reservations. Liquor. 301 S. Main Street, Rochester, 48307.

248.759.4825.

Too Ra Loo: American. Lunch & Dinner, daily. No reservations. Liquor. 139 S. Main St., Rochester, 48307.

248.453.5291.

Tropical Smoothie Café: American.

Breakfast, Lunch & Dinner, daily. No reservations. 2913 Crooks Road, Rochester Hills, 48309. 248.852.4800.

Val's Polish Kitchen: Polish. Breakfast, Lunch & Dinner, Tuesday-Saturday, Sunday. Reservations. 224 E. Auburn Rd., Rochester Hills, 48307.

248.293.2660.

Wayback Burgers: American. Lunch & Dinner, daily. No reservations. 1256 Walton Boulevard, Rochester Hills, 48307. 248.453.5746. Also 2595 S. Rochester Road, Rochester Hills, 48307. 248.844.2717.

Willoughby’s Beyond Juice: American.

Breakfast, Lunch & Dinner, daily. No reservations. 120 E. 4th Street, Rochester, 48307. 248.841.1670.

Troy Cantoro Italian Trattoria: Italian. Dinner, daily. Reservations. Liquor. 1695 E. Big Beaver Road, Troy 48083.

248.817.2424.

Capital Grille: Steak & Seafood. Lunch, Monday-Saturday. Dinner, daily.

Reservations. Liquor. 2800 West Big Beaver Rd., Somerset Collection, Troy, 48084. 248.649.5300.

Cafe Sushi: Pan-Asian. Lunch & Dinner, daily. Reservations. Liquor. 1933 W. Maple Rd, Troy, 48084. 248.280.1831.

Kona Grille: American. Lunch & Dinner, daily. Reservations. Liquor. 30 E. Big Beaver Rd., Troy, 48083.

248.619.9060.

Loccino Italian Grill and Bar: Italian. Lunch, Monday-Friday, Dinner, daily. Liquor.

Reservations. 5600 Crooks Road, Troy, 48098. 248.813.0700.

McCormick & Schmick’s: Steak & Seafood. Lunch & Dinner, daily.

Reservations. Liquor. Somerset Collection, 2850 Coolidge Hwy, Troy, 48084. 248.637.6400.

Mon Jin Lau: Asian. Lunch, MondayFriday. Dinner, daily. Reservations.

DOWNTOWN

Liquor. 1515 E. Maple Rd, Troy, 48083.

248.689.2332.

Morton’s, The Steakhouse: Steak & Seafood. Dinner, daily. Reservations.

Liquor. 888 W. Big Beaver Rd, Troy, 48084. 248.404.9845.

NM Café: American. Lunch, MondaySaturday. Reservations. Liquor. 2705 W. Big Beaver Rd, Troy, 48084.

248.816.3424.

Ocean Prime: Steak & Seafood. Lunch, Monday-Friday. Dinner, daily.

Reservations. Liquor. 2915 Coolidge Hwy., Troy, 48084. 248.458.0500.

Orchid Café: Thai. Lunch, Monday-Friday.

Dinner, daily. Reservations. 3303 Rochester Rd., Troy, 48085.

248.524.1944.

P.F. Chang’s China Bistro: Chinese. Lunch & Dinner, daily. Reservations. Liquor.

Somerset Collection, 2801 W. Big Beaver Rd., Troy, 48084.

248.816.8000.

Recipes: American/Brunch. Breakfast & Lunch, daily. No reservations. Liquor.

2919 Crooks Road, Troy, 48084.

248.614.5390.

Ruth’s Chris Steak House: Steak & Seafood. Dinner, daily. Reservations.

Liquor. 755 W. Big Beaver Rd., Troy, 48084. 248.269.8424.

Steelhouse Tavern: American. Lunch & Dinner, daily. Reservations. Liquor. 1129 E. Long Lake Rd., Troy, 48085.

248.817.2980.

Birmingham/Bloomfield 220: American. Lunch & Dinner, MondaySaturday. Reservations. Liquor. 220 E. Merrill Street, Birmingham, 48009.

248.646.2220.

Andiamo: Italian. Lunch & Dinner, daily.

Reservations. Liquor. 6676 Telegraph Road, Bloomfield Township, 48301.

248.865.9300.

Beau's: American. Lunch & Dinner, daily.

Reservations. Liquor. 4108 W. Maple, Bloomfield Hills, 48301.

248.626.2630.

Bella Piatti: Italian. Lunch & Dinner, Tuesday-Saturday. Reservations. Liquor.

167 Townsend Street, Birmingham, 48009. 248.494.7110.

Beverly Hills Grill: American. Breakfast, Lunch & Dinner, daily. Liquor. No reservations. 31471 Southfield Road, Beverly Hills, 48025. 248.642.2355.

Big Rock Chophouse: American. Lunch & Dinner, Monday-Saturday. Reservations.

Liquor. 245 South Eton Street, Birmingham, 48009. 248.647.7774.

Bill's: American. Breakfast, Lunch & Dinner, Daily. Reservations, lunch only.

Liquor. 39556 Woodward Avenue, Bloomfield Hills, 48304.

248.646.9000.

Bistro Joe’s Kitchen: Global. Lunch & Dinner, daily. Sunday brunch. Liquor.

Reservations. 34244 Woodward Ave., Birmingham, 48009. 248.594.0984.

Café ML: New American. Dinner, daily.

Liquor. Call ahead. 3607 W. Maple Road, Bloomfield Township.

248.642.4000.

Cameron’s Steakhouse: American.

Dinner, daily. Reservations. Liquor. 115 Willits Street, Birmingham, 48009.

248.723.1700.

Churchill's Bistro & Cigar Bar: Lunch & Dinner, daily. No reservations. Liquor.

116 S. Old Woodward Avenue, Birmingham, 48009. 248.647.4555.

Eddie Merlot's: Steak & seafood. Dinner, daily. Reservations. Liquor. 37000 Woodward Avenue, Bloomfield Hills, 48304. 248.712.4095.

37

METRO INTELLIGENCER Metro Intelligencer is a monthly column devoted to news stories, tidbits and gossip items about what's happening on the restaurant scene in the metro Detroit area. Metro Intelligencer is reported/created each month by Dana Casadei who can be reached at DanaCasadei@DowntownPublications.com with news items or tips, on or off the record.

HRD opens market, dining Birmingham’s newest restaurant locale – Hazel, Ravines and Downtown – owned by Beth Hussey and Executive Chef Emmele Herrold at 34977 Woodward Avenue, Suite 100, is in full swing with their unique three-concept approach. Everything from the food to their beer, wine, and cocktails (organized in very colorful and clear menus) all fall under one of three categories: familiar, international, and trendy, the latter of which Herrold envisions changing six to eight times a year. “The minute I get inspiration with something I’m going to change it,” Herrold said. HRD, as they figure it will be known as, also has a raw bar, and a Jim Beam highball machine behind the bar, the only one of its kind in Michigan. Before guests enter the restaurant, though – where they’ll find dishes like Herrold’s take on cheesy potatoes, a fried fish sandwich, and Peruvian chicken – there’s a grab-and-go market for those looking for a quick bite. A unique touch is a filtered water tap – which Hussey encourages people to bring their own water bottle and fill, saving on plastic bottles. While the duo have opened restaurants before, it’s still exciting, especially since it’s being fully funded by themselves and a bank loan. “For it to be all mine this time...It’s unbelievable,” Hussey said. “I pinch myself every morning when I wake up.”

Modern eclectic cuisine “The location to us felt perfect,” said BESA Detroit managing partner Gerti Begaj about being in the Vinton Building at 600 Woodward Avenue. “It felt like the right way of representing Detroit and being in Detroit.” Begaj is one of multiple owners, along with Edi and Etrit Demaj, and Mario Camaj, owner of Birmingham’s Tallulah Wine Bar and Bistro. The modern finedining restaurant opened in late October with Chef Kyle Schutte, who previously worked in California, leading the kitchen. Schutte describes the menu of the 135-seat restaurant as modern, eclectic, inventive, and influenced by his own culinary journey. So far, popular dishes include their pastrami spice agnolotto with rendered bone marrow and Michigan ribeye.

There’s one menu item Schutte gets giddy about making – a dessert, Object Orange, inspired by the Detroit art project of the same name. As for the name, BESA, it has an Albanian connection (as do many of the owners) and literally means “a pledge of honor.” Begaj said the hospitality behind the word was very big for them. While dinner is the main focus now, they plan on rolling out lunch and brunch early next year.

Dazzling as diamonds Endorsements don’t get much better than from the city’s mayor where you’re about to open a restaurant. “Diamonds Steak & Seafood will bring a fresh and exciting dining experience to our bustling downtown,” said Mike Fournier, Royal Oak mayor. “Adam Merkel, and his team, are true experts in delivering an exceptional culinary experience with the highest levels of hospitality.” Located at 100 S. Main Street, the restaurant quietly opened November 6, a week ahead of its original opening date, and has a menu designed by Merkel and culinary director, Chef Craig Myrand. Dishes include favorites from the original Howell establishment, like their signature steak salad and carrot cake, and new items, such as blackened ahi tuna and wagyu beef carpaccio. On weekends there will also be a brunch buffet.

Lucky be a coffee bar Adding a coffee bar to a barber shop may seem outlandish – but not to Detroit Barbers’ owners Chad and Jami Buchanan. “A lot of barber shop concepts outside of Michigan have either a bar/coffee shop or something else attached to their look and feel and vibe,” Chad said. On October 22 they joined the club, opening Lucky Detroit, a coffee bar now located on the second floor of their space at 2000 Michigan Avenue in Detroit. While some, including Chad, assumed Lucky Detroit would primarily be for customers of the barber shop, it’s been the exact opposite, with most of their wide demographic just wanting to enjoy a cup of coffee in the speakeasy-styled place. Lucky Detroit is trying to use as many Michigan-sourced and made products as they can, like their coffee, made with beans from Bay City-based

Elie’s Mediterranean Cuisine: Mediterranean. Lunch & Dinner, Monday-Saturday. No reservations.

Liquor. 263 Pierce Street, Birmingham, 48009. 248.647.2420.

Flemings Prime Steakhouse & Wine Bar: American. Dinner, daily.

Reservations. Liquor. 323 N. Old Woodward Avenue, Birmingham, 48009. 248.723.0134.

Forest: European. Dinner, MondaySaturday. Reservations. Liquor. 735 Forest Avenue, Birmingham 48009.

248.258.9400.

Griffin Claw Brewing Company: American.

Dinner, Tuesday-Friday, Lunch & Dinner, Saturday and Sunday. No Reservations.

Liquor. 575 S. Eton Street, Birmingham.

248.712.4050.

Hyde Park Prime Steakhouse: American.

Dinner, daily. Reservations. Liquor. 201 S. Old Woodward, Birmingham, 48009.

248.594.4369.

Joe Muer Seafood: Seafood. Lunch & Dinner daily; Sunday brunch.

Reservations. Liquor. 39475 Woodward Avenue, Bloomfield Hills, 48304.

248.792.9609.

Luxe Bar & Grill: American. Lunch & Dinner, daily; Late Night, 9 p.m.-closing.

No reservations. Liquor. 525 N. Old Woodward Ave., Birmingham, 48009.

248.792.6051.

Mandaloun Bistro: Lebanese. Lunch, Monday-Friday. Dinner, Daily.

Reservations. Liquor. 30100 Telegraph Rd., Suite 130, Bingham Farms, 48025.

248.723.7960.

MEX Mexican Bistro & Tequila Bar: Mexican. Lunch, Monday-Friday, Dinner, daily. Liquor. 6675 Telegraph Road, Bloomfield Township, 48301.

248.723.0800.

Phoenicia: Middle Eastern. Lunch, Monday-Friday; Dinner, daily.

Reservations. Liquor. 588 South Old Woodward Avenue, Birmingham, 48009.

248.644.3122.

Roadside B & G: American. Lunch & Dinner, daily. No reservations. Liquor.

1727 S. Telegraph Road, Bloomfield Hills, 48302. 248.858.7270.

Salvatore Scallopini: Italian. Lunch & Dinner, daily. No reservations. Beer & Wine. 505 North Old Woodward Avenue, Birmingham, 48009. 248.644.8977.

Social Kitchen & Bar: American. Lunch & Dinner, daily. Reservations, parties of 5 or more. Liquor. 225 E. Maple Road, Birmingham, 48009. 248.594.4200.

Streetside Seafood: Seafood. Lunch, Monday-Friday; Dinner, daily.

Reservations, Lunch only. Liquor. 273 Pierce Street, Birmingham, 48009.

248.645.9123.

Tallulah Wine Bar and Bistro: American.

Dinner. Monday-Saturday. Sunday brunch. Reservations. Liquor. 55 S. Bates Street, Birmingham, 48009.

248.731.7066.

The Franklin Grill: American. Lunch & Dinner, Monday-Saturday. Reservations.

Liquor. 32760 Franklin Rd, Franklin, 48025. 248.865.6600.

The Rugby Grille: American. Breakfast, Lunch & Dinner, daily. Reservations.

Liquor. 100 Townsend Street, Birmingham, 48009. 248.642.5999.

Toast: American. Breakfast & Lunch, daily; Dinner, Monday-Saturday. Reservations.

Liquor. 203 Pierce Street, Birmingham, 48009. 248.258.6278.

Townhouse: American. Brunch, Saturday, Sunday. Lunch & Dinner, daily. No reservations. Liquor. 180 Pierce Street, Birmingham, 48009. 248.792.5241.

Triple Nickel Restaurant and Bar: American. Lunch & Dinner, daily. Liquor.

Reservations. 555 S. Old Woodward, Birmingham 48009. 248.480.4951.

Vinotecca: European. Dinner, daily.

Reservations. Liquor. 210 S. Old Woodard, Birmingham, 48009.

248.203.6600.

North Oakland Clarkston Union: American. Lunch & Dinner, daily. No reservations. Liquor. 54 S. Main St., Clarkston, 48346.

248.620.6100.

Holly Hotel: American. Afternoon Tea, Monday – Saturday, Brunch, Sunday, Dinner, daily. Reservations. Liquor. 110 Battle Alley, Holly, 48442.

248.634.5208.

Kruse's Deer Lake Inn: Seafood. Lunch & dinner, daily. Reservations. Liquor. 7504 Dixie Highway, Clarkston, 48346.

248.795.2077.

Via Bologna: Italian. Dinner daily. No reservations. Liquor. 7071 Dixie Highway, Clarkston. 48346. 248.620.8500.

Union Woodshop: BBQ. Dinner, Monday – Friday, Lunch & Dinner, Saturday – Sunday. No reservations. Liquor. 18 S. Main St., Clarkston, 48346.

248.625.5660.

Royal Oak/Ferndale Ale Mary's: American. Weekend Brunch.

Lunch & Dinner, daily. No reservations.

Liquor. 316 South Main St., Royal Oak, 48067. 248.268.1917.

Anita’s Kitchen: Middle Eastern. Lunch & Dinner, daily. No reservations. Beer & Wine. 22651 Woodward Ave., Ferndale, 48220. 248.548.0680.

Andiamo Restaurants: Italian. Lunch, Monday-Friday. Dinner, daily.

Reservations. Liquor. 129 S. Main St., Royal Oak, 48067. 248.582.0999.

Assaggi Bistro: Italian. Lunch, TuesdayFriday. Dinner, Tuesday-Sunday.

Reservations. Liquor. 330 W. Nine Mile Rd., Ferndale, 48220. 248.584.3499.

Bigalora: Italian. Weekend Brunch. Lunch, Monday-Friday. Dinner, daily. No Reservations. Liquor. 711 S. Main Street, Royal Oak, 48067.

Bistro 82: French. Dinner, daily.

Reservations. Liquor. 401 S. Lafayette Ave., Royal Oak, 48067.

248.542.0082.

The Blue Nile: Ethiopian. Dinner, TuesdaySunday. Reservations. Liquor. 545 W. Nine Mile Rd., Ferndale, 48220.

248.547.6699.

Cafe Muse: French. Breakfast & Lunch, daily. Dinner, Tuesday-Saturday.

Reservations. Liquor. 418 S. Washington Ave., Royal Oak, 48067.

248.544.4749.

Cork Wine Pub: American. Sunday Brunch. Dinner, Monday-Saturday.

Reservations. Liquor. 23810 Woodward Ave., Pleasant Ridge, 48069.

248.544.2675.

D’Amato’s: Italian. Sunday Brunch.

Dinner, Tuesday-Saturday. Reservations.

Liquor. 222 Sherman Dr., Royal Oak, 48067. 248.584.7400.v Due Venti: Italian. Sunday Brunch. Dinner, Tuesday-Saturday. Reservations. Liquor.

220 S. Main St., Clawson, 48017.

248.288.0220.

The Fly Trap: Diner. Breakfast & Lunch, daily. Dinner, Monday-Friday. No reservations. 22950 Woodward Ave., 48220. 248.399.5150.

Howe’s Bayou: Cajun. Lunch, MondaySaturday. Dinner, daily. No reservations.

Liquor. 22949 Woodward Ave.,

Ferndale, 48220. 248.691.7145.

Inn Season Cafe: Vegetarian. Sunday Brunch. Lunch & Dinner, TuesdaySaturday. No reservations. 500 E. Fourth St., Royal Oak, 48067. 248.547.7916.

Inyo Restaurant Lounge: Asian Fusion.

Weekend Brunch. Lunch & Dinner, daily.

No reservations. Liquor. 22871 Woodward Ave., Ferndale, 48220.

248.543.9500.

KouZina: Greek. Lunch & Dinner, daily. No reservations. 121 N. Main St., Royal Oak, 48067. 248.629.6500.

Lily’s Seafood: Seafood. Weekend Brunch.

Lunch & Dinner, daily. No reservations.

Liquor. 410 S. Washington Ave., Royal Oak, 48067. 248.591.5459.

Lockhart’s BBQ: Barbeque. Sunday Brunch.

Lunch & Dinner, Monday-Saturday. No reservations. Liquor. 202 E. Third St., Royal Oak, 48067. 248.584.4227.

Oak City Grille: American. Dinner, daily.

Reservations. Liquor. 212 W. 6th St, Royal Oak, 48067. 248.556.0947.

One-Eyed Betty: American. Weekend Breakfast. Dinner, daily. No reservations.

Liquor. 175 W. Troy St., Ferndale, 48220. 248.808.6633.

Pronto!: American. Weekend Brunch.

Lunch & Dinner, daily. No reservations.

Liquor. 608 S. Washington Ave., Royal Oak, 48067. 248.544.7900.

Public House: American. Lunch & Dinner, daily. No reservations. Liquor. 241 W. Nine Mile Rd., Ferndale, 48220.

248.850.7420.

Redcoat Tavern: American. Lunch & Dinner, daily. No reservations. Liquor.

31542 Woodward Ave., Royal Oak, 48073. 248.549.0300.

Ronin: Japanese. Dinner, daily. No reservations. Liquor. 326 W. 4th St., Royal Oak, 48067. 248.546.0888.

Royal Oak Brewery: American. Lunch & Dinner, daily. No reservations. Liquor.

215 E. 4th St., Royal Oak, 48067.

248.544.1141.

Strada: Italian. Dinner, Wednesday Sunday. Liquor. No reservations. 376 N. Main Street. Royal Oak, 48067.

248.607.3127.

Toast, A Breakfast and Lunch Joint: American. Breakfast & Lunch, daily. No reservations. 23144 Woodward Ave., Ferndale, 48220. 248.398.0444.

Tom’s Oyster Bar: Seafood. Lunch & Dinner, daily. Reservations. Liquor. 318 S. Main St., Royal Oak, 48067.

248.541.1186.

Town Tavern: American. Lunch & Dinner, daily.

No reservations. Liquor. 116 W. Fourth St., Royal Oak, 48067. 248.544.7300.

The Morrie: American. Dinner, daily. No reservations. Liquor. 511 S. Main St., Royal Oak, 48067. 248.216.1112.

Trattoria Da Luigi: Italian. Dinner, TuesdaySunday. Reservations. Liquor. 415 S, Washington Ave., Royal Oak, 48067.

248.542.4444.

Vinsetta Garage: American. Lunch & Dinner, daily. No reservations. Liquor.

27799 Woodward Ave., Berkley, 48072.

248.548.7711.

West Bloomfield/Southfield Bacco: Italian. Lunch, Monday-Friday.

Dinner, Monday-Saturday. Reservations.

Liquor. 29410 Northwestern Highway, Southfield, 48034. 248.356.6600.

Beans and Cornbread: Southern. Lunch & Dinner, daily. Reservations. Liquor.

29508 Northwestern Highway,

Southfield, 48034. 248.208.1680.

Bigalora: Italian. Weekend Brunch. Lunch, Monday-Friday. Dinner, daily. No Reservations. Liquor. 29110 Franklin Road, Southfield, 48034.

Maria’s Restaurant: Italian. Dinner, daily.

Reservations. Liquor. 2080 Walnut Lake Road, West Bloomfield, 48323.

248.851.2500.

The Bombay Grille: Indian. Lunch & Dinner, daily. Reservations. 29200 Orchard Lake Rd, Farmington Hills, 48334. 248.626.2982.

The Fiddler: Russian. Sunday Brunch.

Dinner, Thursday-Sunday. Reservations.

Liquor. 6676 Orchard Lake Rd, West Bloomfield Township, 48322.

248.851.8782.

Mene Sushi: Japanese. Lunch & Dinner, daily. No reservations. Beer & Wine.

6239 Orchard Lake Rd, West Bloomfield Township, 48322. 248.538.7081.

Meriwether’s: Seafood. Lunch, MondaySaturday. Dinner, daily. Reservations.

Liquor. 25485 Telegraph Rd, Southfield, 48034. 248.358.1310.

Pickles & Rye: Deli. Breakfast, Lunch, & Dinner, daily. No reservations. 6724 Orchard Lake Rd, West Bloomfield Township, 48322. 248.737.3890.

Prime29 Steakhouse: Steak & Seafood.

Dinner, daily. Reservations. Liquor. 6545 Orchard Lake Rd., West Bloomfield, 48322. 248.737.7463.

Redcoat Tavern: American. Lunch & Dinner, Monday-Saturday. No reservations. Liquor. 6745 Orchard Lake Rd., West Bloomfield Township, 48322.

248.865.0500.

Shangri-La: Chinese. Lunch & Dinner, daily. Reservations. Liquor. Orchard Mall Shopping Center, 6407 Orchard Lake Rd, West Bloomfield Township, 48322.

248.626.8585.

Sposita’s Ristorante: Italian. Friday Lunch. Dinner, daily. Reservations.

Liquor. 33210 W. Fourteen Mile Rd., West Bloomfield Township, 48322. 248.

538.8954.

Stage Deli: Deli. Breakfast, Lunch, & Dinner, daily. No reservations. Liquor.

6873 Orchard Lake Rd., West Bloomfield Township, 48322.

248.855.6622.

Yotsuba: Japanese. Lunch & Dinner, daily.

Reservations. Liquor. 7365 Orchard Lake Rd, West Bloomfield, 48322.

248.737.8282.

West Oakland Gravity Bar & Grill: Mediterranean.

Monday – Friday, Lunch & Dinner, Saturday, Dinner. Reservations. Liquor.

340 N. Main Street, Milford, 48381.

248.684.4223.

It's A Matter of Taste: American. Lunch & Dinner, daily. Reservations. Liquor. 2323 Union Lake Road, Commerce, 48390.

248.360.4150.

The Root Restaurant & Bar: American.

Lunch & Dinner, Monday - Saturday.

Reservations. Liquor. 340 Town Center Blvd., White Lake, 48390.

248.698.2400.

Volare Ristorante: Italian. Lunch & Dinner, daily. Reservations. Liquor. 48992 Pontiac Trail, Wixom, 48393.

248.960.7771.

Populace Coffee, and their tea from Dearborn-based Retea. Even their pastries are all Michigan-made and come from Rising Stars Academy in Center Line.

Brewery Faisan Out of all the styles of beer to focus a brewery around husband-and-wife duo Rachel and Paul Szlaga decided theirs would be Belgian-style. But why?

“Because it’s (Belgium) really where we fell in love with the flavors,” she said.

In the late spring, locals will be able to fall in love with them too when Brewery Faisan (French for “pheasant”) opens at 1087 Beaufait Street, Detroit.

Currently the two homebrewers, who have been creating their own beer for the last eight years, are testing out recipes to put on tap in their 9,000-square-foot space, which won’t have a kitchen – although they plan on offering snacks and inviting food trucks to the space. Rachel said they will have at least eight beers, with the hope to always be adding to the list. “We’re opening to be a small, local business, and we want to have a lot of fun options,” she said. Right now, they plan to have a Belgian Witbier recipe and are working on recipes for a Belgian-style saison, as well as a few lighter beers.

Gotta go Gold Get your hot dogs here! Gold Bar – located on the lower level of The Fed, a modern American eatery and bar in downtown Clarkston, owned by Sarah and James Schneider – has a menu full of organic wagyu gourmet hot dogs and sides, like chips and dip. “Luckily, we were able to get these beautiful hot dogs. We knew we had this amazing product that we could do something cool and different with,” Sarah said. Opened since late October, some menu highlights include Sarah’s favorite, the Fuego, topped with chipotle mayo, cheddar cheese, cowboy candy, and takis, and the Cali, which has hot sauce, crème fraiche, pickled onions, and micros. Executive chef Jakobi Voorheis said he’s never done a menu like this before but things came together pretty organically. “A lot of the things that make it on the menu are things we like to eat,” Voorheis said. Gold Bar also has some unique features, like the bar itself, made from a vintage Airstream Travel Trailer, and a speakeasy area for private dining. Live music is offered multiple nights a week.

It’s yummy Opening up a permanent space at 6500 Woodward, Detroit – where Atomic Chicken was — is a full circle moment for YumVillage owner Godwin Ihentuge. “It’s kind of funny to me that I’m making that same type of food down the street from where we used to get it,” said the Detroit native about his new 4,000-square-foot space. When they open early next year, YumVillage will be able to offer more West African-Caribbean cuisine than they currently do on their current food truck, with items like soup, salads, fried meats and more seafood gracing the menu of the fast-casual restaurant. (The fryer on the truck is kept strictly vegetarian.) Ihentuge said they currently have a Kickstarter campaign to help pay for cosmetic changes and a few larger goals, like a culinary incubator for his staff. The food truck and catering business will continue, and there are plans for their own delivery service.

YumVillage will also be the second African restaurant on the block. East African cafe Baobab Fare is opening before the year ends. “I think it’s going to be really sweet to have both on the same block,” he said.

Spanish wine bar and mercado From the opening of Detroit’s Spanish tapas restaurant, La Feria – 4130 Cass Avenue – owners Pilar Baron Hidalgo, Elias Khalil, and Naomi Khalil had always envisioned expanding. In early December they will with the addition of Cata Vino Mercado and Wine Bar, a wine bar and retail shop located in the space adjacent to the restaurant. “We’re really showcasing what Spain has to offer, and that’s a unique offering not only in the region but in the state,” said Elias, who noted this will be Midtown’s first Spanish mercado and wine bar. On the retail side, they will offer wines from Spain and around the world, and items found in a traditional European gourmet market, like olive oil, canned mussels and octopus, and international cheeses, among others. Elias said the food inside the wine bar will showcase items offered in the mercado as well as a variety of Spanish wines. Playing off La Feria’s name – a reference to a festival in Seville, Spain – Cata Vino refers to the glass used to sip manzanilla sherry during the festival. Broken down into “cata” and “vino” it means “to taste wine,” which couldn’t be more fitting.

SOCIAL LIGHTS/SALLY GERAK Here is the update on the recent social scene. Many more photos from each event appear online each week at downtownpublications.com where readers can sign up for an e-mail notice when the latest social scene column is posted. Past columns and photos are also archived at the website for Downtown.

American Cancer Society Cattle Baron’s Ball

Sally Gerak

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American Cancer Society Cattle Baron’s Ball The annual Detroit version of the American Cancer Society’s western-themed fundraiser attracted more than 750 cancer fighters to the Suburban Collection Showplace where they were greeted by volunteers on horseback. Foot-stomping music provided atmosphere while they bid more than $60,000 in the silent auction, sipped and supped. The program emceed by WDIV’s Kimberly Gill had highlights, including a tip of the hat to Cowger Leadership Awardee Janelle Tischer, the live auction ($82,450) and moving personal stories by Cheri Ott and Jessica Wright. Following Wright’s saga of being a caregiver for her fiancé, auctioneer Scott Swenson generated more than $80,000 in Mission Moment pledges. Some of that was from the offer of a great prize to the last person to pledge. The 16th annual Detroit ball was presented by Toyota and led by the company’s Bob Young and Original Equipment Suppliers Association’s Julie Fream. They smiled broadly when the event proceeds were announced as $885,829.

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1. Rob Lawrence (left) & Julie Fream of Birmingham, Ron Young of Ann Arbor. 2. Blythe Moran of Bloomfield, Janelle Tischler of Rochester Hills, Barb McAllister of Ferndale. 3. Sandee Rellinger (left) of Rochester Hills and Stacy Hale of Pinckney. 4. Amanda Bosherz (left) of Rochester and Melissa Bunker of Grosse Pointe. 5. Rita Hoekstra (left) of Northville, Lynn Liddle of Birmingham.

Birmingham Bloomfield Chamber Vine & Dine

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RANH 50th Anniversary The Rochester Area Neighborhood House celebrated 50 years of neighbors helping neighbors move from crisis to selfsufficiency with a free, classic car show on the streets of Canterbury Village, followed by a benefit birthday bash and auction. The former enabled volunteers like Maria Trahan and Mary Howarth to educate people about the “community jewel’s” aid programs. The latter attracted 120 ($115 ticket) and generated enough profit to provide emergency shelter to an additional 25 families this year. It also provided a platform for Executive Director Kathy Losinski to introduce the legacy fund that will generate support for the next 50 years.

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4 1. Cheryl (left) & Ron Riback of Bloomfield, Rob Farr of Beverly Hills, Joe Bauman of Livonia. 2. Don Lee (left) of Rochester, Vince Gotko of W. Bloomfield. 3. John Henke (left) & Leslie Craigie of Birmingham, Jessica & Conrad Lundberg of Royal Oak. 4. Julie and Ali McManus of Bloomfield. 5. John Roberts (center) of Birmingham, Bob Pliska (left) and Bill Seklar of Bloomfield.

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Birmingham Bloomfield Chamber Vine & Dine Although it moves around, wherever the BB Chamber holds its fall fundraiser lots of people turn out. This year, 350 ($85 & $95ticket) flocked to Brad Oleshansky’s M1 Concourse to sample spirits and snack at stations deliciously provisioned by 16 restaurants. Some of the guests were invited to stop at the VIP tent where presenting sponsor Mi Bank in Organization’s Rob Farr was schmoozing prospective customers. Sixty fast car fans took thrill rides with the pro drivers around the track. Axis Music Academy talents Ali McManus, Zachary Hooper, Chelsea Grey and Alison Buckman performed in the big party tent where volunteers from Gleaners Community Food Bank were selling tickets for the five, chance auction packages. (Guests bought enough to provide 10,000 meals for those in need.) Event proceeds support the chamber’s mission to create a prosperous business climate through relationships.

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Northwood University Distinguished Women Award Gala For the 49th year, Northwood University has identified a select group of accomplished women as Distinguished and honored them at a gala. The event not only provides role models for the students, but also real-world experience by working on the event committee and by introducing the honorees. This year, the gala attracted 150 to the Midland Country Club where new DW included Motor City Lyric Opera founder Mary Callaghan Lynch, Shinkle Fine Art founder / general counsel / artist Linda Schinkel Rodney and Cass Tech High School principal Lisa Phillips. Proceeds from the event will support scholarships at the 12.18

University, known for developing future business leaders of a global society.

100+ Millennials Who Care Launch Seventy charity-minded Millennials convened at the Royal Oak Emagine Theatre for the first meeting of the organization founded by Michelle Denno to harness the power of collective giving. They had each committed to giving $100 per quarter to a charity to be determined by the group.

They heard three five-minute, Shark Tank-esque pitches for non-profits. A Q and A followed each presentation before the voting. Fleece & Thank You, which creates blankets for hospitalized children and delivers them with a video message from the maker, was the winner and received $7,000 plus $1,000 from corporate partner UHY, LLP. The program also included sage advice and encouragement from Amy Whipple, a co- founder of 100+ Women Who Care of Greater Rochester. Denno, who is joined on the steering committee by Joey Bastian, David Ehrlich, Emilie Fitch, Joseph Kulwicki, Jess Nestrovski, Casey Schario, Ryan Schario, John Shiha and Ramy Sulaiman, was encouraged by the palpable energy in the room.

Variety Feeds Kids Connie Beckett and Kelly Shuert chaired the sold-out luncheon benefiting the weekend food program they co-founded. It serves 1,200 children in the Pontiac Public School District with hands on distribution help

by Oakland County Sheriff Department officers, some of whom were in the audience of 285 at Pine Lake Country Club. Table centerpieces and a display in the dining room lobby spoke to the food focus of the event, but not with as much impact as guest speaker Steve Pemberton did. The successful business executive and author, whose innate perspicacity and love of reading enabled him to survive years with a cruel foster family, told about having to sneak breakfast cereal silently into a bowl to avoid detection by his evil parents. His inspiring biography, “A Chance in the World,” is now a movie that will be shown at 7 p.m.

Wednesday, Nov. 28 at the Maple Theatre. Ticket sales will benefit Variety, The Children’s Charity, as did the luncheon ($215,000) and board president Lois Shaevsky’s milestone birthday a few days later ($5,000).

Thanks also to sponsors, Variety Feeds Kids can supply weekend food to an atrisk child for a whole year for $100. downtownpublications.com

RANH 50th Anniversary

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1. Al Michalec of Rochester Hills. 2. Kathy and Brendon Losinski of Rochester Hills. 3. Gary & Leanna Kavanagh of Oakland Township. 4. Gary and Cheryl Bida of Rochester Hills.

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Northwood University Distinguished Women Award Gala

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1. Linda Schinkel Rodney (center) of Bloomfield, Theodore M. Shinkle (left) of Detroit and N. Douglas Shinkle of Birmingham. 2. Mary Callaghan Lynch & Patrick Lynch of Bloomfield.

3. Susanne Forbes Dicker (left) of Troy, Kevin Nelson of Garden City, Nicole Fleming of Frankenmuth, Elaine Swenson of Bloomfield. 4. Lisa Phillips (left) of Detroit, Pam Good of Bloomfield.

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Variety Feeds Kids

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1. Steve Pemberton (center) of Chicago, Connie Beckett (left) of Troy and Kelly Shuert of Bloomfield. 2. Henry Baskin (left) of Bloomfield, Alan Barry of Commerce, Doug Meijer of Grand Rapids. 3. Matt Shuert (left) of Bloomfield, Jeffrey King of Birmingham. 4. Kim Smith (left) and Jennie Cascio of Bloomfield. 5. Rhonda & Paul Sabatini of Bloomfield.

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SOCIAL LIGHTS/SALLY GERAK Michigan Opera Theatre Gala

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Michigan Opera Theatre Gala Eleven days after beloved Michigan Opera Theatre founder David DiChiera died of pancreatic cancer, 318 guests ($750 & up tickets) were gathered at the MOT 2018 Gala.

“For the first time in 48 years, David is not here. But his spirit is,” noted board chair Rick Williams. “…(and) with you, his vision, the show will go on for many, many years,” he added. The dinner followed a cocktail reception and a glorious concert by incomparable soprano Renée Fleming and two Joffrey Ballet dancers. In the audience of 2,084 were 98 Young Professionals ($125 ticket) who partied in the Barbara Frankel & Herman Frankel Donor Lounge with DJ music or on the roof top Sky Deck before joining the dinner guests in the Afterglow tent for desserts, late-night delicacies, dancing and music by Nicole New. Thanks to a silent auction ($11,000) and sponsors, the Gala raised $355,000. It also provided David a final gift-to-his-fans opportunity. Before passing, he autographed each poster in his entire collection to be Gala souvenirs.

Whatta guy!

3 1. Joanne Danto (left) of Birmingham, Renée Fleming of NYC. 2. Karen & Rick Williams of Bloomfield. 3. Dr. Meredith Kornfielder (left) & Benjamin Meeker of Birmingham, Beverly Meeker of Ocracoke, N.C. 4. Karen Vanderkloot DiChiera, Frederick Steiner and Sandy & Raina Hansell of Bloomfield. 5. Lisa DiChiera and Aidan Kane of Chicago.

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Bridge for Angels

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1 1. Julie Beals (left) of Troy and Gwen North of Bloomfield. 2. Candace Seizert (left), Nancy Strickland and Shelly Smith of Bloomfield. 3. Debbie Oben (left) of Birmingham, Mary Ann Schott and Connie Salloum of Bloomfield. 4. Cheryl Loveday (left) of Livonia, Lynn Root of Birmingham.

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Habitat for Humanity More than 320 ($35 ticket) gathered at Habitat for Humanity’s Farmington Hills ReStore shop for the second annual Design Challenge.

They sipped, supped and voted for their favorite vignette designed by 21 professionals and 17 student designers from Baker College, Lawrence Tech, Michigan State and Wayne State using at least two anchor pieces from ReStore. The guest judges made designer Holly Hartter’s assemblage their favorite professional vignette and the WSU team’s their top student vignette. The event, chaired

by Elizabeth Wyss and Barbara Burnham, netted $20,000 to split between Habitat for Humanity of Oakland County and the Scholarship Fund of the Professional Women in Building Council of the Home Builders Association of Southeastern Michigan.

Bridge for Angels Julie Beals and Gwen North chaired a bridge luncheon benefiting Angels Place. It brought 60 women ($100 each) to Oakland Hills Country Club. Most played duplicate, others opted for party format. Midway through the action as the ladies savored their buffet luncheon, Angels Place director Cheryl Loveday told them about AP’s mission to provide lifetime care for people with 12.18

developmental disabilities and about the annual dinner Nov. 29 which will feature Kirk Gibson as keynote speaker. At the end of play, Lynn Root announced the winners: Julie Beals, Tara Clavenna, Linda Ebert and Valerie Leebove. The inaugural event netted $5,000.

Wine & Dine in the D Because Sid Moss was diagnosed with multiple myeloma in 2009, he founded the non-profit Cure Multiple Myeloma Corporation (CMMC). Its mission is to educate myeloma patients and caregivers in the metro Detroit area, provide a community of support and help fund treatments.

And because he likes good food and wine, eight years ago he and his wife Sharon started hosting an event offering both to raise funds for CMMC and the Multiple Myeloma Research Foundation. This year, another myeloma patient-in-remission Bill Baer and his wife Darrene were the honorary chairs at the event that attracted 400 ($175 & $275 tickets) to the Westin Book Cadillac. About 100 of them came early for the roundtable discussion with physicians and researchers who discussed new treatments for the still incurable blood cancer. Great restaurants (25), wineries (16) and two breweries served up small plates and spirits while jazz singer Ursula Walker and the Buddy Budson Quintet made music. Thanks also to a silent auction, a wine pull and sponsors, the eighth annual Wine & Dine in the D raised approximately $160,000 for the CMMC and the MMRF. Bloomfield Hills Garden Club Every other year the Bloomfield Hills Garden Club stages a benefit for its outreach programs. This year it was a luncheon that attracted 100 women ($100 & up tickets) to Bloomfield Hills Country Club. The first thing they saw was a huge floral arrangement. It was created by the club’s house florist, Alexandra Zikakis of Morningview Gardens, and duplicated the one on the cover of “Fresh,” the latest book by the talented guest speaker Sybil Brooke Sylvester. (Event chair Julie Beals thanked member Stephanie Kemp for getting her friend from Birmingham, AL to come to Bloomfield Hills.) With a charming Southern accent, the event designer / author / instructor demonstrated flower arranging “… (with what) God has put out there.”

She completed three natural arrangements that Sis Fisher, Christa Schwartz and Jeanne downtownpublications.com

Wine & Dine in the D

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2 1. Sharon (left) & Sid Moss of Bloomfield, Mark & Helaine Keller of Birmingham. 2. Sharon & Marvin Walkon of Bloomfield. 3. Phyllis (left) & George Whitehead of Birmingham, Darrene & Bill Baer of Grosse Pointe. 4. Daniele Dell’Acqua (left) and Rito Lisi of Rochester Hills. 5. Nadine (left) & Brian Jennings of Bloomfield, Barbara & Howard Belkin of Birmingham.

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1. Sybil Brooke Sylvester (center) of Birmingham, AL, Maureen D’Avanzo (left) of Bloomfield, Julie Beals of Troy. 2. Jane James (left) and Stephanie Kemp of Bloomfield. 3. Elise Hayes (left) and Judy Anderson of Bloomfield. 4. Char Terry (left), Sis Fisher and Joanne Brodie of Bloomfield.

Birmingham Bloomfield Cultural Council

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3 1. James Tocco of Cincinnati, OH, Julie Dawson of Birmingham. 2. Marcy Fisher (left) and Laurie Tennent of Bloomfield and Anita DeMarco Goor of Troy. 3. Diane Bert (left) of Bloomfield, Annie VanGelderen of Commerce. 4. Marianne Ganiard (left) of Bloomfield, John Hoeffler of Birmingham and Ellen Stukenberg of Columbus, OH.

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SOCIAL LIGHTS/SALLY GERAK Pink Fund Dancing with the Survivors

Kellihar won as door prizes. Thanks also to generous local florists who created the centerpieces that were sold in a silent auction and the sale of 64 copies of “Fresh,” the biennial event raised $20,000 for the club’s community horticultural projects.

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Birmingham Bloomfield Cultural Council It was standing room only at the BBAC when the Birmingham Bloomfield Cultural Council made its 23rd annual awards – the Lifetime Achievement Award to world famous pianist James Tocco and the Arts Award to artist / author / philanthropist Julie Dawson.

Although Tocco lives in Cincinnati, OH, 25 years ago he founded the Great Lakes Chamber Musical Festival which annually brings renowned musicians to perform at Temple Beth El, Kirk in the Hills and St. Hugo of the Hills. Dawson made her acceptance remarks in a creative and humorous poem. The program also included comments by BBCC president Laurie Tennent, awards cochairs Marcy Heller Fisher and Anita DeMarco Goor, and representatives of the award sponsors The Community House, the BBAC and the Eccentric Newspaper.

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1. Evan Mountain of Bloomfield, Molly MacDonald of Beverly Hills. 2. Barb Biess (left) of Bloomfield, LeaAnn Pugh of Warren, Stephanie McKire of Detroit, Cindy Lutz of Birmingham, Sara Erzen of Holt. 3. Laura Segal (left) of Franklin, Donald Westphal of Auburn Hills, Carol Segal Ziecik of Bloomfield. 4. Laurie Tennent & Gordon Cox and Melissa Parks of Bloomfield. 5. Christina and Judy Vindici of Birmingham.

Belle Isle Conservancy Polish the Jewel Luncheon

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1. Sarah Earley (left) of Bloomfield, Michele Hodges of Grosse Pointe, Nedra Degraffenreid of Lathrup Village. 2. Pat Nickol (left) of Birmingham, Rosemary Bannon of Beverly Hills, Eleanor Gabrys and Lidija Grahovic of Bloomfield. 3. Kate Beebe (left) of Birmingham, Dawn Rassel and Nancy Liebler of Bloomfield. 4. Lilly George (left) of Rochester Hills, Rose Sarafa, Bonnie Larson and board member Judy Jonna of Bloomfield. 5. Linda Urbas (left) and Sandi Pape of Bloomfield.

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Yatooma Foundation Anniversary Gala As Norman Yatooma told the 284 guests gathered in the party tent at M1 Concourse, the silver lining to losing his father 25 years ago was the birth of the foundation in his memory.

It has helped turn tragedy into triumph for more than 2,000 kids who have lost a parent. This year’s twopart benefit event – golf and a gala chaired by Barbara & James Rossmann that featured thrill rides along the track, cocktails and a strolling dinner – raised $261,371 for Yatooma Foundation for the Kids programs.

Pink Fund Dancing with the Survivors He wasn’t one of the six dancers, but sponsor Advomas’ W. Bruce Knight was honored at the dancing event because his was the first Pink Fund donation ($3,000 12 years ago) to help a breast cancer patient with nonmedical bills. It has since grown to more than $3 million. Thanks to fundraisers like the dance exhibition which brought 340 people ($150ticket) to the Shriners Center. The dancing happens thanks to other good guys – Evan Mountain, owner of the Fred Astaire Bloomfield Hills Dance Studio and his teachers, who spend weeks practicing ballroom moves with the survivors. (“I tell the 12.18

teachers to get to know their partner’s story…It‘s always inspirational,” he noted.) Indeed, those poignant video stories each evoked warm applause before the featured dancer took the stage. One survivor, Sara Erzen, was also joined by her three daughters, one of whom, now 3, was 21 weeks in utero when chemotherapy started. Before people settled in for the show, they had sipped, supped, bought raffle tickets ($7,190), checked out the silent auction ($10,000) and vendor stations. The high energy, happy evening raised more than $145,500 for Molly MacDonald’s Pink Fund to pay non-medical bills for breast cancer patients in treatment.

Belle Isle Conservancy Polish the Jewel Luncheon Nearly 400 people ($150-ticket, $300 & upbenefactor) convened at the Detroit Yacht Club, many in gorgeous hats, to sip mimosas, socialize and bid $17,000 in the large silent auction before sitting for lunch. Lila Lazarus emceed the program that featured event chair Sarah Earley and Belle Island Conservancy president Michele Hodges. They thanked everybody, including the William Davidson Foundation whose gift will help restore the Belle Isle Aquarium. Foundation president Darin McKeever called Belle Isle “…a north star for me;” adding “…caretaking jewels requires polishing.” Three weeks earlier, Sarah Earley hosted the Benefactor Party for 60 at artist / metalsmith Carlos Neilbock’s CAN Art Handworks foundry in Eastern Market. Art and industry met in the whimsical space that includes more upcycled windmills like the one Neilblock created for the nearby DTE Energy Foundation Plaza.

Thanks also to DTE and other sponsors, the 14th annual Polish the Jewel Legacy Luncheon grossed nearly $200,000 to help fund a fully-accessible Belle Isle beachfront splash park and picnic area.

Beaumont Red Tie Ball

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1. David (left) & Lauren Claeys with Dr. Samuel & Suzanne Flanders of Bloomfield. 2. Mark Bohen & Jill Willens of Bloomfield.

3. Amy & Dr. David P. Wood of Birmingham. 4. Bill Dow of Birmingham, Janice Crawford of Waterford. 5. Event chair Patrick Rugiero, committee member Laurie Tannous.

SHE Celebration / Cancer Center Benefit

Beaumont Red Tie Ball Red ties were de rigueur for men at the gala benefiting the Beaumont’s Center for Exceptional Families. Patrick Rugiero chaired the 13th annual event that brought 450 ($275 ticket) to the Motor City Casino. During the program emceed by Fox-2’s Monica Gayle, CEF patients and their families were championed for overcoming obstacles and serving as inspiration for a number of accomplishments. These included Gabriel Arnold, Taryn Boller, Alyssa Patrias and Luay Alsiadi. The live and silent auctions accounted for nearly $57,000 of the event’s $432,000 earmarked for the CEF. SHE Celebration / Cancer Center Benefit Sharon Eisenshtadt celebrated the 10th anniversary of her SHE boutique and the grand opening of its new home with an evening party followed by two days of charity shopping. (A percentage of the proceeds were donated to the Breast Oncology Program for the University of Michigan Rogel Cancer Center.) The new digs next door to Citizen Yoga at 6400 Telegraph Road (just north of Maple) offer 4,000 square feet, high ceilings and lots of light to showcase expanded contemporary and designer clothing, athleisure, shoes, accessories, cosmetics, jewelry and gifts.

Send ideas for this column to Sally Gerak, 28 Barbour Lane, Bloomfield Hills, 48304; email samgerak@aol.com or call 248.646.6390. downtownpublications.com

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1. Howard & Sharon Eisenshtadt of Bloomfield. 2. Leslie Ruby (left) and Sonia Gonte of Bloomfield. 3. Alyssa Tushman (left) of Franklin; Nicole Eisenberg of Bloomfield. 4. Joanee Hurwitz (left) and Alexandra Weitz of Bloomfield. 5. Stacey Goodman (left) and Aimie Rosner of W. Bloomfield; Jessica Kwartowitz, Huntington Woods; Marlo Scott, Birmingham.

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ENDNOTE

Lessons for healing state foster care system awmakers returning to Lansing or heading to the Capital for the first time will have a full plate of issues to deal with, but mustn't forget the most vulnerable of the state's population who are supposed to be protected by the state's broken foster care system.

In a past edition we highlighted longstanding issues within the Michigan Department of Health and Human Services (MDHHS) and its Child Protective Services division, which is currently under federal oversight for failing to adequately protect and serve children it's required to by law. For those who don't recall or aren't aware of the situation, we offer a recap.

Starting with the good work, Michigan has lowered the number of children in the foster care system from more than 20,000 in 2006 to under 14,000 in the spring of 2018, including the number of children waiting to be adopted from more than 7,000 to under 3,000. The state also implemented a centralized intake system for all reports of abuse, neglect and exploitation, which has helped result in better consistency and efficiency. Further, the department has stepped up training for foster parents and given child safety goals highest priority.

Additional improvements in the system also are in the works, which lawmakers should familiarize themselves with and ensure that funding for foster care programs and protective services don't get held up.

The bad news for legislators and those involved in the system is that problems aren't

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new, and continue to fester despite federal court oversight, resulting in outcomes that can accurately be described as both ugly and evil.

As we noted, problems in the foster care system were noted by state auditors as far back as 15 years ago, following the killings of at least two four-year-old children who were beaten to death at the hands of their foster parents. The deaths followed a 2002 assessment in which recommendations by state auditors failed to be implemented.

A follow-up audit in 2005, after the deaths, again noted that documented visits by caseworkers weren't being adequately done.

The department's failure to act was so gross, in fact, that auditors repeated their previous recommendation – this time in all capital letters for emphasis. Despite the recommendations and warnings, that year another child died at the hands of his foster parents. Later investigations revealed the boy was denied food, tied to his bed, lead around on a leash, locked in a basement and beaten with a hammer for years prior to his death; but the state failed to properly investigate despite allegations of abuse being made.

While some state officials in our article said they were encouraged by changes being made to address problems, a state audit released two months after the story was published showed outside concerns were valid, with more than a dozen serious issues highlighted.

Among the most recent findings, auditors discovered: MDHHS didn't appropriately commence 17 percent of reviewed

investigations within its own timeframe; the department couldn't support that investigators conducted clearances in over 70 percent of investigations reviewed; investigators failed to conduct criminal history checks for 50 percent of cases reviewed; the state couldn't show it supported a child protective services review for family and household members of foster children in 40 percent of investigations reviewed; investigators failed to conducted face-to-face contact with victims within the required time frame in 11 percent of cases reviewed, and failed to document interviews of children in seven percent of reviewed investigations. Additional issues included a failure to refer investigations to prosecutors in half of the cases reviewed by auditors; failure to assess the risk for future harm in over 35 percent of cases reviewed by auditors; and other issues.

Many of the issues stem from a lack of staffing, meaning caseworkers have been severely overloaded. The state has also failed to implement all the changes and technological improvements designed to address the issue.

Meanwhile, the department continues to work toward ending its federal oversight.

With the number of competing priorities facing state lawmakers, it would be easy for them to forget children who are more easily hidden away from sight. We encourage legislators that protecting our state's children is a top priority. Doing so isn't just a legal obligation, but should be a moral imperative for lawmakers.

Fire department needs dedicated funding restructuring of the Rochester Fire Department to include a number of fulltime staff positions is being launched with the help of a $2.4 million federal grant, but maintaining increased services will require taxpayer support in the future.

Rochester Fire Chief John Cieslik, who pushed for an assessment of the department's current and future needs, has been responsible and proactive in spurring change at the department, from requesting an independent fire study committee to look into the needs, to helping to secure the grant to meet those needs. However, it will be up to city council and city administration to ensure voters understand how and why long-term funding of the department is reliant on taxpayers.

The fire committee earlier this year was transparent in diagnosing the department's key issue, as well as the main symptom of that issue: response times. Based on a 19th century model of firefighting services, the department

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has operated on a paid, on-call formula that has served the city well in the past. Under the structure, firefighters are alerted to fire emergencies, respond to the fire station and then head to the fire from there. As the city's population, development, traffic patterns and firefighters' distance from the fire station increased, so has response times. So much so that changing the structure to allow for a number of full-time firefighters to staff the station has become necessary.

In August, Cieslik announced the city secured a grant to fund the new positions, which will serve as city employees and act as a supplement to the on-call firefighters. While the grant is expected to fund the new positions for about three years, taxpayers will need to support them when it expires, most likely through a dedicated public safety millage.

While the pitch for a public safety millage isn't expected in 2019, the city will still need support from residents as it prepares for these

changes. That includes altering the city's charter to allow for a modern-day staff structure at the department. That will be particularly important as full-time firefighters, as city employees, are likely to unionize and engage in collective bargaining with the city.

As the city's labor attorney has already noted, the city's current charter would essentially allow a unionized department to select their own chief and other unconventional authorities that would only be removed through collective bargaining or a charter amendment prior to unionization, or a new chief coming on board.

Residents should expect to be presented with such technical changes and understand they are being made in good faith and in their best interest. Communicating that in an effective manner will lay the foundation for council and administration to ask voters to buy into that system at a later date.

MATTHILDUR x MARK KELLER FLAGSHIP • 929 S. ETON • BIRMINGHAM • 586.202.0008 THURSDAY ● FRIDAY ● SATURDAY 11:00AM – 6:00PM OR BY APPOINTMENT WWW.MATTHILDUR.COM INSTAGRAM: @MATTHILDUR.OFFICIAL & FACEBOOK: MATTHILDUR.OFFICIAL

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