3. Welcome to our Gala Event
We warmly welcome you, our treasured family, friends and
community partners, to the 39th Annual Celebrity Chefs Dinner!
We are so grateful for your participation in this exquisite evening,
as your support enables us to continue providing the highest quality
care for our residents and a dynamic, supportive work environment
for our entire CLC team.
Our story began in 1968 with the vision of Bob and Mary
Wagner; they saw a future for individuals with disabilities which was
unheard of in prior years. They saw hope for inclusion, opportunity,
and richness of life. Since then, more than 200 individuals have
grown and become integral parts of their communities supported
by the loving care they received at CLC. Through the many
donations of time, talent and treasure from passionate and caring
people like you, we have been able to expand our organization to
accommodate independent apartment living and respite support
for children and families.
Tonight, Chef Milos Cihelka and his dynamite team of the
finest chefs in the Metro Detroit area have come together to create
a truly unique and superb dining experience for you. They have
done this in support of our mission: to provide quality residential
living services to individuals with developmental disabilities, in safe
and comfortable homes that are welcomed in their communities,
while actively promoting wellness of body, mind, and spirit by
providing an enriching environment of opportunities for all of our
residents. We are in the business of impacting the lives of beautiful
people who love their communities, and we are unendingly grateful
to have you at our side as we work to continue building the Wagner
family legacy.
I sincerely wish you an enjoyable evening of fabulous food
and drink, silent auction and raffle fun, and spirited conversation.
To our friends and family of CLC, thank you again for your support!
Bon Appetit!
Lisa A. Murrell, Executive Director
Community Living Centers, Inc.
4. Our Deepest Thanks to
Chef Milos Cihelka
Host Chef Kevin Brennan and
the Detroit Athletic Club
and to the following chefs, whose generosity and dedication
to the mission of CLC made this event possible:
Chef Steve Allen, Steve and Rocky's
Chef Brian Beland, Country Club of Detroit
Chef David Daniot, Grosse Pointe Yacht Club
Chef Luciano Del Signore, Bacco Ristorante
Chef Paul Grosz, The Stand Gastro Bistro, Cuisine
Chef Jeffrey Hammer, Detroit Athletic Club
Chef Chris Hessler, Kruse & Muer Restaurants
Gerald Matthes, CEO, Give Thanks Bakery
Chef James Oppat, Andiamo Restaurant Group
Chef Brian Polcyn, Forest Grill
Chef Rocky Rachwitz, Rocky's of Northville
Chef Matt Tulpa, Salt & Saffron, Vicecream Detroit
Chef Daniel Vallone, Oakland Hills Country Club
Chef Alex Young, Zingermans
We would also like to thank the following people for their
contributions to the evening:
Favors: Ron Rapson, President, Sanders Fine Chocolatiers
DAC: Sherri Perez, Director of Catering & Events
Flowers: Emerald City Design
DAC Photographer: Kathleen Thompson
CLC Photographer: Donna Dalziel
Wine: Mr. Chip Delsener, AHD Vintners
5. Thank You to Our Sponsors
Magnolia Club Sponsors:
Couzens, Lansky, Fealk, Ellis, Roeder & Lazar, PC
Heeney-Sundquist Funeral Home
Hitachi Automotive Systems, Inc.
Lifecare Pharmacy
LogoUp.com
John Lawton
Mercedes-Benz Financial Services
Portsmouth Club Sponsor:
Talmer Bank
Molly & Bob Appleford
Ellen Beale
Howard & Carolee Caylor
Steve Chang
Greg & Barb Ciolek
Jean Finkbiner
Ruth M. France Revocable Trust
Gordon Advisors
Larry & Carol Halstead
Michael & Megan Hickey
Robert & Gail Hubley
Gwendolyn S Kirby
Mary Larson
Doreen Lawton
Mary Ann Lenahan
Margaret Marlin
Victor Nester
John P O'Brien
Ray Okonski
Katherine Reno
Rickert Family Foundation
John Seguin
Mike & Larissa Sneyd
George R Spayd
Peter & Nancy Tybinka
Ruth Vandoorne
Ina Mae Wilcox
Beth Williams
Thank You for Your Donation
6. Thank You to Our Raffle Donors
Paulson’s Audio & Video
Mazzoni Jewelers
Shinola Detroit
Bob Ackerman
Air Zoo Museum
All About Womens Health Boutique
Bell’s Brewery
Blackfinn Ameripub
Caesar’s Windsor
Cake Luv
Carl’s Golfland
Kathryn Carney
Frank & Donna Carrico
Cheesecake Factory
The Cheese Lady
Chef Milos Cihelka
Jamie Coker
Detroit Institute of Art
Detroit Pistons
Detroit Red Wings
Detroit Tigers
Detroit Zoological Society
Donna Diponio
Patrick Donnelly
Farmington Brewing Company
Farmington Civic Theater
Farmington Hills Fire Department
Farmington Hills Riviera Cinema
The Farmington Players
The Fillmore Detroit
Paul & Bridget Flanagan
GFA Chamber of Commerce
Kalamazoo Candle Company
Karen Hallion
Lisa Harder-Michalik
Henderson Castle
Henry Ford Musem
Tom Holzer Ford
Hour Media
Carole Lynn Hovsepian
Denny Loughlin
Mercedes-Benz Financial Services
Merle Norman Farmington
MGM Grand Casino
Michigan Opera Theatre
Mid-American Fitness
Ginny Mowbray
Music Hall Detroit
Noreen Owens Photography
Pewabic Pottery
Skyline Club
Slows BBQ
Talmer Bank
WDIV-TV
WOMC-CBS Radio Detroit
Zap Zone
Thank You to Our
Silent Auction Donors
7. Meet Our CLC Family
Let your heart be seen in your actions today.
-Mary Wagner
8. Hors d’oeuvres
Gulf Shrimp Rice Bowl
Chef Steve Allen,
Steve and Rocky’s
Caramelized Onion Tart
roasted tomato,
ricotta & olive
Foie Gras Sushi “Arancini”
sesame, green apple,
citrus & teriyaki
Chef Brian Beland,
Country Club of Detroit
Cured Salmon
on gold potato blinis,
caviar, sour cream
Chef David Daniot,
Grosse Point Yacht Club
Preserved Lemon Jam
Sandwich
with foie gras mousse, pomegranate
glaze and crispy salsify
Chef Paul Grosz,
Stand Gastro Bistro, Cuisine
Assortment of Charcuterie
Chef-Proprietor Brian Polcyn,
Forest Grill
Yellowfin Tuna Ceviche
passion fruit-citrus marinated with
fresh avocado & mango
Chef Chris Hessler,
Kruse & Muer
Butter Poached Lobster Risotto
shaved black truffle,
24 month parmigiano reggiano
Chef James Oppat,
Andiamo Restaurant Group
Open Face Taco
fresh corn tortilla with braised pork
cheeks, Napa cabbage slaw, pico de
gallo, jalapeño lime sauce
Chef Charles Rachwitz,
Rocky's of Northville
A Trio of Bruschetta's
roasted heirloom tomato, arugula
pesto and
roasted heirloom pepper
w/ goat cheese
served on wood fired Zingerman's
sourdough.
Chef Alex Young, Zingermans
9. Dinner Menu
BREADS
Assortment of Rolls
Gerald S. Matthes, Theresa Dalton, Give Thanks Bakery & Café
SOUP
Bacco Sausage and Cabbage Soup
garnished with mushroom crostini with fonduta and fennel fronds
Chef Luciano Del Signore, Bacco Ristorante
FISH
Ora King Salmon
sunchokes, heirloom potatoes, tarbais beans, compressed kale, romesco
Chef Daniel Vallone, Oakland Hills Country Club
SALAD
Gargouillou of Stone Coop Farm Vegetables
composed salad
Chef Matt Tulpa, Salt & Saffron, Vicecream Detroit
Main Course
Pan Roasted Colorado Lamb Rack Chop
Moroccan spice rub, eggplant-date puree
red wine reduction, tomato chutney
freekeh with dried fruits & edamame
haricots vert, carrots Romeo.
Chef Kevin Brennan, Detroit Athletic Club
Dessert
Salted Caramel Shortbread
Varlhona dark chocolate mousse, raspberry marmalade,
mango compote, chantilly cream, caramelized cocoa nib,
fresh raspberries & meringue kisses.
Chef Jeffrey Hammer, Detroit Athletic Club
10. Meet Our Chefs
Chef Milos Cihelka
Certified Master Chef Milos Cihelka, a native of Czechoslovakia, began his career
by completing apprenticeships in both pastry and cooking by the age of 19. He
went on to become the first certified master chef in the United States and still
holds the highest score for the 10-day exam. Chef Cihelka was executive chef at
the London Chop House before becoming chef-partner of the famed Golden
Mushroom restaurant in Southfield in 1976. In 1970, Chef Cihelka founded the
Michigan Chefs de Cuisine Association.
As a member of the 1972 U.S. National Team in World Culinary Competition, he
won 3 gold medals. As manager/coach of the first Michigan culinary team
competing in the 1988 “Culinary Olympics” in Germany, all six members of
Cihelka’s team earned perfect scores. As a result, the international jury awarded
the team the Grand Prize in Gold, the only U.S. team ever to accomplish this feat.
Chef Cihelka has appeared as a guest on numerous television programs and has
taught classes and workshops for more than 20 years in stores, schools, and
accredited culinary colleges.
Chef Kevin Brennan, Detroit Athletic Club, Detroit
Certified Executive Chef Kevin Brennan has been executive chef at Detroit
Athletic Club for 22 years. In 2004, under his guidance, the Detroit Athletic Club
received two ACF Achievement of Excellence Award for its foodservice
operations. As executive chef, he oversees a staff of 75 and food and beverage
sales of $10 million.
Brennan graduated from Schoolcraft College’s culinary arts program and
continued his training at The Culinary Institute of America, Michigan State
University, and Oakland Community College. Chef Brennan was inducted into the
ACF’s American Academy of Chefs, an honor society for chefs, in 2001. Under
Chef Brennan’s leadership, the Detroit Athletic Club culinary team was selected to
host a prestigious dinner this summer in New York City at the James Beard house.
Chef Steve Allen, Steve and Rocky’s, Novi
Chef Allen initially worked at the renowned Golden Mushroom Restaurant in
Southfield, training under Chef Cihelka for 10 years and then as Executive Chef for
5 years after Cihelka’s retirement. Not only has Chef Allen has won many ACF
Gold and Silver medals throughout his competitive career, but he now sponsors
his own staff members to compete, mentoring them on their technique and
presentation style. Allen frequently serves as a judge for various culinary
competitions and is known to have one of the most discriminating,
knowledgeable, and well trained palates in the industry.
11. Meet Our Chefs
Chef Brian Beland, Country Club of Detroit, Grosse Pointe
Farms
Chef Beland is a Certified Master Chef and Executive Chef/Director of Food and
Beverage at the Country Club of Detroit, as well as a Schoolcraft College Culinary
Arts Instructor. Chef Beland serves on the ACF Certification Commission as the
CMC/CMPC chair and also serves as chairman of the board for the ACF’s Michigan
Chefs de Cuisine Association (MCCA). In November 2013 Beland was one of
seven chefs selected to represent the United States in the inaugural Dubai World
Hospitality Championship. The US team competed against 11 other countries and
won a gold medal. Beland was named the MCCA Chef of the Year in 2011 and
ACF’s Central Region Chef of the Year in 2012. Chef Beland is a graduate of
Michigan State University’s School of Hospitality Business and the Culinary
Institute of America.
Chef David Daniot, Grosse Pointe Yacht Club, Grosse
Pointe Shores
After nearly 15 years as executive chef at the Edgewood Country Club in the
Lakes area of Oakland County, Daniot became executive chef of the Grosse Pointe
Yacht Club in January 2013. A graduate of Eastern Michigan University, the Art
Institute of Pittsburgh, and South University, Chef Daniot holds an MBA in
Hospitality Administration/Management in addition to his culinary training.
Chef Jeffrey Hammer, Detroit Athletic Club, Detroit
Recipient of the Michigan Chefs de Cuisine Association’s Chef of the Year Award
in 2012, Chef Hammer has been the executive pastry chef at the Detroit Athletic
Club for 18 years. Hammer has an associate’s degree in culinary arts from Henry
Ford Community College and additional pastry training at the International School
of Sugar Art, Norcross, Georgia, and at the World Pastry Forum in Nashville,
Tennessee. Hammer is also an Adjunct Faculty member at Macomb Community
College.
Gerald Matthes, CEO, Give Thanks Bakery & Café,
Rochester
A business trip to Braunsbach, Germany in 1985 changed the course of Gerald
Matthes’ life. It was there, at the site of the original Matthes Guest House and
Bakery, that Gerald dreamed of opening a European-style bakery in the United
States. Matthes spent the next 12 years attending courses at the Culinary
Institute of America in New York and the National Baking Center in Minneapolis
all while continuing his 39-year career in marketing. The Give Thanks Bakery &
Café opened in 1998, continuing six generations and more than 200 years of
baking in the Matthes family. Give Thanks Bakery & Café donates 10% or more
of its annual profits to caring organizations in Rochester.
12. Meet Our Chefs
Chef James Oppat, Andiamo Restaurant Group
A graduate of the culinary school at Schoolcraft College, Chef Oppat worked and
studied under Certified Master Chef Jeff Gabriel before joining the Vicari family of
restaurants in 2007. As Corporate Executive Chef of the Andiamo Restaurant
Group, Chef Oppat opened Joe Muer Seafood, earning Hour Magazine’s
Restaurant of the Year recognition. He has since opened the Vicari namesake in
Las Vegas, earning honors as “The Best Steakhouse in Las Vegas.” Andiamo is one
of the premier catering and event management companies in the Midwest
handling the Detroit Chevrolet Belle Isle Grand Prix, Detroit Electronic Music
Festival, Detroit Jazz Festival, and the Detroit Hoe Down, providing service for as
many as 20,000 guests.
Chef Brian Polcyn, Forest Grill, Birmingham
Chef Brian Polcyn has a history of culinary success, beginning with recognition as
a “Rising Star in American Cuisine” by the Hiram Walker Corporation. He has won
three gold medals and one silver medal from the ACF, and in 2005, Polcyn’s book
Charcuterie: The Craft of Salting, Smoking, and Curing, co-authored with Michael
Ruhlman, was nominated for the James Beard Award. In 2006, the James Beard
Foundation honored Polcyn with a nomination for Best Chef Midwest. Polcyn has
created five of Michigan’s most prominent restaurants including Five Lakes Grill
in Milford, named Best Restaurant in 2005, and Forest Grill in Birmingham,
named Restaurant of the Year in 2009 and 2010 by Hour Detroit and the Detroit
Free Press, the only restaurant in Michigan to achieve this honor in consecutive
years. Chef Polcyn is a faculty member at Schoolcraft College where he teaches
charcuterie.
Chef Charles "Rocky" Rachwitz, Rocky’s of Northville;
Steve and Rocky’s, Novi
Chef Rachwitz began his career working for the C. A. Muer Corporation for 18
years as corporate executive chef and was a mentor for many future culinarians
in the Detroit area. He has won many events including the American Seafood
Competition and Best of Michigan Meal. Rachwitz and Chef Steve Allen opened
Steve & Rocky’s in 1998 which was named “One of the best restaurants in
America” by Gourmet magazine in 2013. Most recently, the ACF honored Steve
& Rocky’s with an Achievement of Excellence Award at their 2014 ACF Central
Regional Conference; Steve & Rocky’s is one of only 12 establishments
nationwide to receive the award.
13. Meet Our Chefs
Chef Daniel Vallone, Oakland Hills Country Club,
Bloomfield Hills
Chef Daniel Vallone began his culinary career as a young boy working in his
family’s Italian Restaurant. Each day he watched his parents prepare authentic
foods from scratch and his love and passion for the culinary industry began to
flourish. Chef Vallone claims he learned his most valuable skills watching his
mother and father graciously taking care of their restaurant customers.
After receiving a culinary arts degree from Schoolcraft College, Chef Vallone
served as Sous Chef at Franklin Hills Country Club, Executive Chef at Tam-O-
Shanter Country Club, and also as a part time instructor at Dorsey Culinary School,
serving on their advisory board as well. Chef Vallone was inducted into Chaîne des
Rôtisseurs, an international gastronomic society headquartered in Paris, France
and is the co-owner and culinary expert of Luxe Cuisine. Vallone is a first place
winner in Bravo TV’s Top Chef Michigan Challenge and in the Michigan State Fair
Ice Carving Competition. Currently, Chef Vallone is the Executive Chef at the
prestigious Oakland Hills Country Club in Bloomfield Hills.
Chef Luciano Del Signore, Bacco Ristorante
As a first generation citizen of the United States, Luciano possesses strong ties to
the Italian region of Abruzzo, just east of Rome. Through dining in some of Italy’s
top restaurants, Luciano has developed an acute palate and has been given a
completely new perspective on what food should taste like. He is dedicated to
cooking with the finest imported ingredients, giving patrons an unforgettable
dining experience.
In 2002, he opened Bacco Ristorante in Southfield which has become one of the
regions finest and critically acclaimed restaurants garnering numerous awards.
Chef Alex Young, Zingerman’s
Alex Young founded Zingerman’s Roadhouse as chef and managing partner in
September 2003, operating as one of the seven businesses in the Zingerman’s
Community of Businesses. Serving wonderful American food, Alex is a 5-time
James Beard nominated Best Chef in the Great Lakes Region, winning the title in
2011. The same year Roadhouse Macaroni and Cheese was named the Best
Comfort Food in America by Alton Brown’s Food Network show “Best of”. In 2009,
the Roadhouse was given the honor of being named one of the “Top 10 New
Barbecue Restaurants” by Bon Appetit. Alex was named the first corporate chef of
the Hilton Restaurant Group before being introduced to Zingerman’s co-founders
Paul Saginaw and Ari Weinzweig in 2000, when they began their journey to
building Zingerman’s Roadhouse together. Alex has been honored as one of the
founding chefs from around the country named a James Beard food activist and a
Culinary Diplomat to the US State Department.
14. Meet Our Chefs
Chef Chris Hessler, Kruse & Muer
Chef Chris Hessler, board member and executive chef through the American
Culinary Federation, began his career at the Golden Mushroom in Southfield, MI.
There, he completed a three year apprenticeship followed by over two years as
sous chef. He has served as executive chef at the Lochmoor Club in Detroit,
Huntsman Hunt Club in Dryden, MI, the River Square Restaurant Company,
Macaroni Grill, and Bahama Breeze. From 2002 to the present, he has served as
the corporate chef for Kruse & Muer Restaurants, a premier Metro Detroit area
restaurant group.
Chef Hessler’s achievements include being honored as MCAA Chef of the Year in
2006, the Director’s Teamwork Award at Bahama Breeze in 2002, First Place in
the Fall Recipe Contest at Macaroni Grill in 2001, the Detroit Free Press “Chef
Tag” Achievement Award in 1996, and Best of Show in the Mystery Basket
Competition at the Novi Expo Center in 1994. He also earned two Bronze Medals,
three Silver Medals, and four Gold Medals from the ACF Culinary Art Salons.
Chef Matt Tulpa, Salt & Saffron, Vicecream Detroit
Chef Tulpa's culinary journey began at a restaurant in his hometown of Milford
after his first year of college. From dishwasher to cook, he moved onto Tribute
Restaurant in Farmington Hills under Chef Rich Travis, a successor of Chef Milos.
In early-2013, Tulpa started Salt & Saffron as a creative outlet for public and
private dinner events. Shortly thereafter, he began to work as a personal chef
where he maintains two standing clients to this day.
In the fall of 2014 he was brought on as the event chef for Stone Coop Farm, a
certified organic produce and egg farm in Brighton, MI. Debuting this spring he
will launch Vicecream. Making unique and innovative flavors of ice cream, he will
travel Metro Detroit selling them out of a restored 1969 Airstream trailer. Tulpa
is currently the president of a developing Detroit-based nonprofit aimed at
providing resources to growing culinary professionals.
Chef Paul Grosz, Stand Gastro Bistro, Cuisine Restaurant
Paul Grosz is Proprietor and Chef of The Stand Gastro Bistro, in Birmingham, and
Cuisine Restaurant in Detroit. The Stand is a cultivation of his culinary career and
the vibe is culinary forward, with a bar program to match. After studying abroad
in France at Me Cordon Bleu, Chef Paul returned to the US and assisted his
brother Mark, chef and owner of the award-winning restaurant, Oceanique. He
went on to help revitalize La Rotisserie at the Hyatt-Regency in Dearborn, MI.
After the owners of the Whitney took notice, he became their executive chef for
the next ten years. Along the way Chef Paul and Cuisine have been honored with
many awards, including Best Restaurant of the Year by the Detroit Free Press and
Best French Restaurant by The Detroit News. Most recently the American
Culinary Federation certified him as an Executive Chef.
15. Silent Auction
1. Detroit Cultural Tour – Value $439
Explore some of the best cultural hubs in Detroit with a 4 pack of
adult passes to the Henry Ford Museum or Greenfield Village, and a
family 4 pack of tickets to the Detroit Zoo. Expand your horizons for a
full year with a companion membership to the Detroit Institute of Art,
including unlimited museum admission for two adults, two admissions
to each ticketed exhibition, previews of special exhibitions prior to
public openings, exclusive discounts, priority reservations, new
member tour and reception and more, plus a pop culture art print
from world-renowned illustrator Karen Hallion. Enjoy a 1-year
membership to Detroit’s historic Pewabic Pottery, including a behind
the scenes private tour and gift tile.
2. Merry May – Value $341
Start the month with a pair of tickets to see the Russian National
Ballet perform Don Quixote at the Music Hall Detroit on May 1 at
8pm. On May 17, use your 4 pack of tickets to cheer on the Detroit
Tigers as they play the Minnesota Twins at 7:08pm, and enjoy 2
carousel rides at the park. Visit Blackfinn Ameripub at Partridge Creek
Mall any time to fill your new growler and enjoy lunch or dinner with
a $25 gift card and two free appetizers.
3. Fine Food & Wine – Value $450
Attend the Taste of Two Cities event in Downtown Farmington in June
2016 and enjoy hosting your own in-home wine tasting with Wines
For Humanity for up to 18 people. Showcase your new wine selection
on your wood-pallet wall-mounted wine and glass rack, made by a
Detroit area artist, and grow your own culinary talents with an
autographed copy of “Cooking Wild Game and Fish with Chef Milos”
by the Celebrity Chefs Dinner’s very own lead chef, Certified Master
Chef Milos Cihelka.
4. Tiger Fan Package – Value $486
Fireworks will fly when you enjoy 6 tickets to see the Detroit Tigers
take on the Chicago White Sox on Friday, June 3 at 7:10pm. Show
your Tiger pride at home with an autographed photo of pitcher Anibal
Sanchez and a pair of fleece Detroit Tigers memorabilia blankets.
16. Silent Auction
5. Suttons Bay in Style – Value $775
Enjoy a one or two night stay with your hosts Frank & Donna Carrico
at their home and private vineyard near Suttons Bay on the Leelanau
Peninsula. Your stay includes a tour of the vineyard with private
tasting of their wines, an opportunity to work with clay in their home
pottery studio, and breakfast each morning for you to enjoy with a
view of Lake Michigan. Arrive in style during your 7-day driving
experience in a Mercedes-Benz C, E, or GLA class vehicle, and enjoy a
gift package of Mercedes-Benz branded items.
6. A Year of Farmington Fun – Value $610
At the Barn Theater, enjoy 4 tickets to see the Farmington Players’
production of the Broadway hit musical “The Full Monty” on closing
night, Saturday, May 21 at 8pm. Every month for one year, beginning
April 2016, enjoy 2 movie tickets for the Farmington Hills Riviera
Cinema and 1 growler refill at the Farmington Brewing Company
(growler and 1 pint glass included).
7. Downtown Detroit BBQ, Brews, and ‘Ball – Value $618
Head to Comerica Park with 4 tickets to cheer on the Detroit Tigers as
they take on the Chicago White Sox Sunday, June 5 at 1:08pm, and
enjoy 2 carousel rides at the park. Spend your $50 gift certificate to
Slows BBQ and enjoy an Atwater Brewery tour and beer tasting
experience for up to 5 people. While you’re there, fill your Atwater
growler to take home and enjoy with 12-pack of Dirty Blonde
American Pale Wheat Ale in two logo pint glasses.
8. Best of Kalamazoo – Value $308
$150 in gift certificates are yours for use towards an incredible stay at
the historic Henderson Castle Inn, where you can relax and explore
Kalamazoo including world famous local attractions. Experience
includes a Bell’s Brewery private tour for up to 10 people with a
branded swag pack of Bell’s gear, as well as a FlyBuy 4-pack of tickets
to the Air Zoo Museum, which features more than 50 rare and historic
aircraft, amusement park-style rides, Full-Motion Flight Simulators,
and RealD 3D/4D Missions Theater. While in town, enjoy a 1 hour
soak for 2 at Oasis Hot Tub Gardens, and this evening, take home 2
gift wrapped candles from the Kalamazoo Candle Company.
17. Silent Auction
9. Ballet & Opera Theatre Nights – Value $456
Witness the pride of Moscow with a pair of tickets to see the Russian
National Ballet perform Sleeping Beauty at the Music Hall Detroit on
May 1 at 2pm. On Wednesday, May 18 at 7:30pm, visit the Michigan
Opera Theatre to enjoy 4 tickets to Wolfgang Amadeus Mozart’s
fantastical and hilarious tale set in a world of magical fantasy, “The
Magic Flute.”
10. Caesar’s Weekend & Concert – Value $370
Experience a hotel stay and $100 dining experience across the water
at Caesar’s Windsor Hotel and Casino in Windsor, Ontario, Canada.
Enjoy a concert experience with multi-platinum selling singer/
songwriter Ben Folds at The Fillmore Detroit on May 12 at 6:30pm.
Folds first found mainstream success as the leader of the critically
acclaimed Ben Folds Five, and will perform a variety of music
including his new album that features the concerto along with a host
of new songs that overlap pop and classical worlds with a fresh,
exciting sound he has dubbed "chamber rock."
11. Detroit Fans at the DAC – Value: $765
An exquisite experience awaits you at the Detroit Athletic Club where
you’ll enjoy an overnight stay and dinner in the new Stadium Club
dining area overlooking Comerica Park and Ford Field. Catch a game
with 4 box seats at Comerica to a mutually agreed upon game with
the donor, and enjoy a pre-game BBQ in the DAC backlot (includes
parking). Take home a puck signed by Detroit Red Wings forward and
team captain Henrik Zetterberg to add to your ultimate Detroit
memorabilia collection – or start one!
12. Swing for the Skyline – Value $330
PGA pro golfer Bob Ackerman will put his over three decades of
professional golf and teaching experience to work for you in two half
hour private lessons at his Commerce Township facility. Practice what
you’ve learned with a $30 range card for Carl’s Golfland in Bloomfield
Hills, and enjoy lunch or dinner valued at up to $200 at the exclusive
Skyline Club in Southfield.
18. Silent Auction
13. Making Memories – Value $640
Step your dance game up in a 6-week ballroom dancing lesson series
for 2, taught by international champion and renowned choreographer
Elena Semenov, choreographer and judge for the very popular show
Dancing with the Stars Canada. Commemorate a special milestone or
celebrate the everyday with a $400 photography package from
Noreen Owens Photography. Package includes $200 value session on
location or at their Howell studio, plus a $200 credit toward prints.
14. Ultimate Beauty & Wellness – Value $529
Make your head-to-toe wellness a priority! Pamper yourself with a 1-
hour aromatherapy Swedish massage at All About Women’s Health
Boutique, followed by a shellac or natural manicure, brow wax and
$25 gift certificate to Merle Norman salon, located walking distance
away from one another in downtown Farmington. Explore Eastern
medicine with an initial acupuncture and wellness visit at
Acupuncture Health Center of Michigan in Farmington Hills and enjoy
a wellness basket including 2 boxes of tea, 2 aromatherapy room
sprays, eye pillow, stress relief pastilles and bath salts. Improve your
spiritual wellness with a reiki session, angel reading session, and
fundamentals of meditation class with Certified Usui Reiki Master,
Medium and Life Coach Carole Lynn Hovsepian.
15. Detroit Backstage Pass – Value: Priceless
This package includes two once-in-a-lifetime opportunities to be in on
the action with some of the best local talent in Detroit. CBS Radio
Detroit will welcome you and a friend for a weekday behind the
scenes tour of their studio, including a 1-hour sit-in with beloved
Bobby & Stacey in the Morning. You’ll also be invited to a “Day at
WDIV/Local 4” on a Saturday or Sunday, when up to 6 people will
enjoy a VIP tour with Steve Garagiola, and watch a live newscast from
the newsroom. Keep up with all the news in Metro Detroit with an
annual subscription to Hour Detroit magazine.
16. An Evening at the MGM Grand—Value $400
While enjoying a 1 night stay at the MGM Grand Detroit, savor the
flavor of housemade pasta, Italian favorites, and oven-baked pizzas at
Wolfgang Puck Pizzeria & Cucina with dinner for 2.
19. Raffle
This year’s fabulous prizes:
First Prize: LG Brand 65 inch 4K Ultra HD TV
Paulson’s Audio & Video, Farmington Hills
Second Prize: $1000 Shopping Spree
Mazzoni Jewelers, Farmington
Third Prize: Runwell 41mm Unisex Watch
Shinola Detroit, Detroit
Tickets are $25 each, 5 for $100, 10 for $150
