Entertainin ELEVATED FRIDAY, NOVEMBER 7 Welcome to Elevated Entertaining – the ultimate event for inspired entertaining and memorable gatherings. “ELEVATED ENTERTAINING” EXPERT PANEL 10 A.M. | MID-AMERICA ROOM Kick off the day with an inspired panel discussion on the art of entertaining, moderated by Arthur White of A & E Décor—celebrated for his dazzling dinner parties and distinctive style. Joining Arthur are Dale Morgan of Blossoms, Dan Davis of Bureau of Interior Design, Alexis Elley of Textures Design, and Chef Dominic McCord of Grandeur Hospitality. Read on to learn more about today’s host and panelists—and discover some of their favorite recipes! “ELEVATED ENTERTAINING” MARKET STROLL 11 A.M. - 3 P.M. | SHOWROOMS & STUDIOS THROUGHOUT MDC After the panel, continue your Elevated Entertaining experience with a self-guided Market Stroll through MDC and discover festive displays, creative tabletop inspiration, and a curated mix of home décor, gifts, and entertaining essentials to make your gatherings truly unforgettable. See the back cover for a map and full list of participating showrooms. THANK YOU! All of the proceeds from today’s panel will be donated to Gleaners Community Food Bank.
2 ARTHUR WHITE A & E Décor Designer Arthur White hails from Chicago and is celebrated for his award-winning tablescapes and high-style entertaining. He has lectured on tablescaping for the Junior League of Detroit, the Pierians Detroit, and the Grosse Pointe Garden Club. He’s been featured on local TV and in Detroit News Homestyle, and published his first coffee table book, Distinctive Decor, in 2024. Arthur personally hosts more than 30 private dinner parties each year at his Palmer Woods home in Detroit. CLASSIC HOMEMADE EGGNOG Scan the code above for Arthur’s Holiday Beverage Recipe
3 ARTHUR’S RECIPE JAMAICAN BLACK CAKE MAKE AHEAD (AT LEAST 5 DAYS) — FRUIT BLEND 8 oz. pitted dried prunes (about 1¼ cups) 5 oz. raisins (about 1 cup) 5 oz. golden raisins (about 1 cup) 5 oz. dried cherries (about 1 cup) 2 ½ cups sweet red dessert wine (plus 1/4 cup reserved for finishing) Combine fruit and 2 ½ cups wine in an airtight container; cover and soak at least 5 days (up to a few months), adding wine as needed to keep fruit submerged. When ready to bake, blend until smooth; set aside. CAKE 1 cup all-purpose flour 1 cup plain breadcrumbs 1 Tbsp. baking powder 1 tsp. cinnamon 3/4 tsp. nutmeg 1/4 tsp. allspice 1/4 tsp. salt 1/2 lb. (2 sticks) butter, softened FINISH: 1/4 cup sweet red dessert wine (reserved) DIRECTIONS 1. Prep – heat oven to 250°F (121°C). Line a 10” pan and grease the sides. 2. Dry Mix – whisk flour, breadcrumbs, baking powder, cinnamon, nutmeg, allspice, and salt. 3. Cream – in a stand mixer, beat butter and brown sugar until fluffy (~3 minutes, medium). 4. Eggs & Flavor – beat in eggs one at a time. Mix in lime juice/zest, vanilla, and almond. 5. Combine – mix in dry ingredients just to combine. Fold in blended fruit, then browning and burnt sugar until evenly dark. 6. Bake – pour into 10-inch cake pan; parchment cake pan liner; bake ~2 ½ hours, until a toothpick tests clean. 7. Finish & Rest – cool 20 minutes in pan; unmold to a platter and pour 1/4 cup wine over top. Cool completely and rest overnight to absorb. Slice and serve. 1 ¼ cups dark brown sugar 5 large eggs 1 Tbsp. lime juice and lime zest 1 tsp. vanilla extract 1 tsp. almond extract All of the blended fruit mixture (above) 2 Tbsp. browning 2 Tbsp. burnt sugar
4 DALE MORGAN Blossoms For more than 40 years, Dale Morgan has brought creativity, dedication, and a refined eye for detail to the world of event planning and floral design. Known for his humorous, approachable spirit and unwavering commitment to meeting each client’s expectations, he has created memorable celebrations for distinguished families and organizations alike. His signature style, shaped by decades of experience, blends sophistication with imagination, ensuring that every event feels both timeless and uniquely personal.
5 SHISH TAOUK CHICKEN KEBABS Serves 4 FOR THE MARINADE: 1/4 cup (180 ml) Toum (see below) 2 tsp. fresh lemon juice 1 tsp. pomegranate molasses 1 ½ Tbsp. cumin seed, toasted and ground 2 tsp. whole fenugreek seed, toasted and ground 2 lb. (910 g) skinless boneless chicken thighs or breasts, cut into 1 ½ – to 2-inch (4 to 5 cm) pieces Kosher salt and freshly ground black pepper EQUIPMENT: 4 to 6 skewers; if bamboo or wood, soak them in water for 30 minutes before using. To make the marinade, in a medium bowl combine the toum, lemon juice, pomegranate molasses, cumin, and fenugreek and stir until well blended. Add the chicken and stir to coat the pieces very well. Marinate in the refrigerator at least 4 hours and up to overnight. Light a medium-high grill. Thread the chicken onto the skewers (discard the marinade) and season with salt and pepper. Grill the skewers, turning often, until lightly charred and cooked through, 10 to 12 minutes. TOUM (Lebanese Garlic Sauce) 6 large garlic cloves, peeled 1 egg white (cold) 1 tsp. lemon juice (plus more to taste) ¾ to 1 cup grapeseed oil Salt, to taste DIRECTIONS 1. Blend the Base – add garlic cloves, egg white, and a pinch of salt to a blender. Blend for a few seconds until smooth and slightly frothy. 2. Add Lemon Juice – pour in the lemon juice and blend again briefly to combine. 3. Slowly Add the Oil – with the blender running on low, very slowly drizzle in the oil – just a thin stream at a time. The sauce will thicken and turn creamy. 4. Keep Building the Emulsion – continue alternating small additions of oil and blending until thick, white, and fluffy. 5. Adjust and Chill – taste and add more salt or lemon juice if desired. Chill 1 – 2 hours before serving. DALE’S RECIPE
6 DAN DAVIS Bureau of Interior Design Dan Davis is known for his entertaining savvy, whether it’s a formal dinner party or a lively Halloween bash for 300 guests. He focuses on creating experiences that engage all five senses, drawing inspiration from his extensive travels and the colors, traditions, and cuisines he encounters. Dan and his husband’s elaborate garden often plays a starring role, offering a stunning backdrop in every season. His gatherings are designed to be immersive, memorable, and filled with joy. DAN’S ENTERTAINING TIPS “We often use incense outside the front door—even in winter—to set the tone for something special.” “Consider plants or accessories instead of flowers: cacti for a Mexican meal, or an heirloom object surrounded by simple blooms.” “Set the tone with lighting. Dimmers, candles (or electric versions), and low lamps are key to a warm atmosphere.”
7 SWEET POTATO, GINGER, AND MISO STACKS (VEGAN) 3 large sweet potatoes, diced thin on a mandolin to fill a 9x9 baking dish 1 ¼ cup unsweetened oat milk (may not use all) 1/3 cup melted vegan unsalted butter 3/4 container white miso 1/8 cup maple syrup 3 tsp. white wine vinegar 1 x 3-inch knob of ginger, grated Kosher salt and black pepper to taste DIRECTIONS 1. Preheat oven to 375°F (190°C). Arrange sweet potatoes in a single layer in a 9x9-inch baking dish. 2. In a small saucepan, combine butter, maple syrup, and miso. Cook over medium heat, stirring until smooth. Stir in vinegar and ginger; remove from heat. 3. Pour miso butter in small amounts between layers, just enough to coat. Build up as many layers as you have potato slices. 4. Cook for 30 minutes, test doneness with a knife. It should insert easily but not feel mushy. Cook longer if needed. 5. Keep for 4 days in the fridge. Reheat and serve in rounds or squares. 6. Top each piece with slivered green onions and pomegranate seeds. Serve as an amuse-bouche or side dish. DAN’S RECIPE
8 ALEXIS ELLEY Textures Design Alexis combines her eye for design with her worldly travel experience to create expertly curated, collected spaces for her clients’ homes. Now in her 10th year of designing residential and commercial spaces, Alexis blends her background living in South Africa and California with her Midwest sensibility to craft practical rooms that exude warmth and comfort. Her work has been featured in Martha Stewart, Architectural Digest Digital, House Beautiful, Homes & Gardens, HOUR Detroit, The Detroit News, and Detroit Design Magazine. ALEXIS’ ENTERTAINING TIPS “Even for a casual evening, I love creating a beautiful table lay—bringing out the good china, crystal, and table linens. Special touches like linen napkins, florals, and candles make the table feel thoughtful and inviting.” “Offer an artisan selection of beverages—an interesting bottle of wine with a story behind it or a signature cocktail that can be made with or without alcohol. It’s a great way to make guests feel cared for and surprised.” “Set the mood with lighting and enhance it with candles. A signature scented candle in the home adds personality, but for the dining table, I always recommend unscented candles so the food remains the star.”
9 LEMONY PAN-ROASTED CHICKEN THIGHS WITH CARROTS Serves 4 2 Tbsp. grape-seed oil Kosher salt 6 bone-in, skin-on chicken thighs 1 bunch carrots, peeled and sliced into 2-inch pieces 1 red onion, cut into ½-inch wedges 1 lemon, cut into ¼-inch slices 1/2 lb. arugula Lemon Extra virgin olive oil Salt and pepper, to taste DIRECTIONS 1. Preheat oven to 425°F. 2. Liberally salt chicken thighs. 3. In a large ovenproof sauté pan, heat oil over medium-high heat. Add chicken, skin side down. Brown 5 minutes, checking to prevent burning. 4. Reduce heat to medium, flip, and cook another 3 minutes. 5. Set chicken aside. Add carrots, onions, and lemons to pan, tossing to coat in rendered fat. 6. Return chicken to pan and bake for 20 minutes. 7. Toss arugula with lemon, olive oil, salt, and pepper just before serving. TIP: Use an oven-safe sauté pan for best results. ALEXIS’ RECIPE
10 CHEF DOMINIC McCORD Grandeur Hospitality A Detroit-born chef, entrepreneur, and mentor, Chef Dominic McCord has helmed kitchens at Leila Detroit, Petty Cash, and more. As founder of Grandeur Hospitality, he creates elevated catering experiences rooted in creativity and intention. His journey from incarceration to culinary leader makes him a passionate advocate for food justice and education. SERVING SUGGESTIONS FOR CHEF DOM’S RECIPE Garnish with pomegranate seeds, orange zest, and fresh thyme. Pairs well with roasted carrots, wild rice, or mashed sweet potatoes. Serve plated individually or halved for smaller portions. WHITE BALSAMIC POMEGRANATE-GLAZED CORNISH GAME HENS (ADVANCED) Scan the code above for a more advanced version of this recipe from Chef Dom APPLE CIDER WHISKEY SOUR Scan the code above for Chef Dom’s Signature Cocktail Recipe
11 WHITE BALSAMIC POMEGRANATE-GLAZED CORNISH GAME HENS (SIMPLE VERSION) Serves 2-4 | Prep Time: 20 minutes (plus overnight brine) Cook Time: 60-70 minutes OVERNIGHT DRY BRINE 2 Cornish game hens (about 1½–2 lb each) 1 Tbsp. kosher salt 1 tsp. black pepper 1/2 tsp. smoked paprika Pat hens dry. Sprinkle evenly with the salt mixture. Place uncovered on a plate or small rack in the refrigerator overnight. Before roasting, pat lightly with a paper towel. Do not rinse. AROMATIC RUB 2 Tbsp. olive oil or melted butter 1 tsp. grated orange zest 2 cloves garlic, minced 1 tsp. fresh thyme (or ½ teaspoon dried) ½ tsp. ground coriander (optional) Freshly cracked black pepper, to taste Stir ingredients together in a small bowl. Rub evenly over hens, including under the skin where possible. WHITE BALSAMIC POMEGRANATE GLAZE 1 cup pomegranate molasses 4 Tbsp. orange juice 2 Tbsp. white balsamic vinegar 1 tsp. Dijon mustard 1 tsp. honey 2 Tbsp. butter Combine all ingredients except butter in a small saucepan. Simmer over medium-low heat for 5 minutes, until slightly thickened. Remove from heat, whisk in butter until glossy, and set aside. ROASTING METHOD Preheat oven to 350°F (177°C). Place hens breast-side up on a foil-lined baking sheet or roasting pan. Roast for 45 minutes, then brush generously with glaze. Continue roasting 15-20 minutes more, until golden and the breast reaches 160-165°F. Rest 10 minutes before serving. Brush once more with warm glaze for sheen. CHEF DOM’S RECIPE
D Entrance Concierge Desk B Entrance C Entrance North Entrance Café 34 38 60 91 93 95 101 110 122 104 E A A B 103 105 61 73 77 100 84 MID-AMERICA ROOM 86 28 22 20 18 15 13 27 29 19 30 25 MDC Of ce 108 106 111 82 37 33 D C B 102 90 94 98 97 96 SUITE SHOWROOM 30 Italcasa Design 33 Infusion Kitchen & Bath Showroom by Etna Supply 34 Designer Group Collection 37 Scavolini Store Detroit 77 Nicolette Design Group 82 CAI Designs 84 Resource Center (Pewabic) 90 The Ghiordes Knot 91 Ann Sacks 93 E.W. Kitchens 100 Alexandra June 102A Gunnar Olivier Design 102B Fifi & Coco Interiors 102C KIA Interior Design 102E Ruth Casper Design Studio 104A Room Service Interior Design 104B Craighall Interiors 108 Rita O’Brien Studio 111 Rita O’Brien Interiors 122 Cercan Tile Entertainin ELEVATED MARKET STROLL ALL MDC SHOWROOMS AND STUDIOS ARE OPEN Showrooms listed above will feature special displays, unique offerings, and creative demonstrations to inspire you during the Market Stroll— but you are welcome to visit all 30+ of our showrooms and studios. Feeling Hungry? Kosch Café, located near the D Lobby, offers a selection of delicious soups, salads, sandwiches, and entrées to satisfy all palates. Open from 10 a.m. to 3 p.m.
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