Time Too Savor helps its clients side step the pressure of cooking on a nightly basis by inviting them to pre-assemble entrees and sides in-store before taking them home to finish later. The menu changes monthly, although previous items have included pan-fried tortilla rolls of chicken, green chilies, and goat cheese, and Thai-flavored pork tenderloin with coconut, cilantro, and peanuts. After planning meals online, guests arrive at their appointed time and portion out servings of pre-cut ingredients, tailoring the recipes to their liking and leaving any mess for the staff to tidy up after. Each meal comes with simple instructions for cooking and serving, which allows customers to quickly prepare menu items at the nearest kitchenware trade show.
Board-certified plastic surgeon Dr. Mohamad H. Bazzi and his team strive to cultivate timeless beauty through aesthetic and reconstructive surgery, as well as noninvasive cosmetic procedures. Eschewing short-lived beauty trends, the staff at Celestial Institute of Plastic Surgery works to educate clients about the lasting look of each procedure, whether it's a brow lift, chemical peel, or laser tattoo removal. The institute features three different laser hair removal systems to treat clients of all different skin types. They match this expansive menu of services with high-end product lines, such as Obagi Medical Products, Colorescience, and Teamine. The Institute's 5,000-square-foot studio is located 15 minutes from Ann Arbor, 20 minutes from Detroit, and only 1 minute from a patch of sunshine ideal for modeling a brand-new look.
The knowledgeable staff at BetterHealth Market helps visitors to navigate a vast inventory of products for natural and nutritious living ranging from aromatherapy oils to gluten-free cookies. Natural, organic, and raw groceries from brands such as Amy's Kitchen and Nature's Path keep home cooking flavorful and wholesome, and a range of supplements, vitamins, and minerals helps to ease health issues, increase energy, or incinerate burritos that have overstayed their welcome. A wide variety of teas and coffees offers options such as fair-trade beans and yerba mate to healthfully wash down each nourishing morsel. Customers can peruse the prepared foods department, which includes salad bars, fresh raw juices, all natural smoothies, specialty sandwiches, and salads.
Ken Snook wasn't like the other boys in school. His classmates dreamed of becoming basketball players, astronauts, and rock stars, but Ken wanted to be a butcher. The teenager hadn't known it when he took a part-time job at a small butcher shop in Detroit, but he soon fell in love with the trade, developing a knack with the knife and a keen eye for quality cuts. After working as a butcher for years, Ken purchased Colasanti's Market and set up his own butcher shop amid its shelves of groceries and rows of produce.
Today, Ken continues to slice up fresh cuts of USDA Choice black Angus beef, housemade sausages, and fresh seafood. He can even provide an entire hog for a pig roast, complete with electric rotisserie, charcoal, and grill. Beyond his butcher shop lies an entire market of fine foods and groceries where friendly staff members bustle, directing customers to gluten-free goods and refereeing shopping-cart races down the dairy aisle. A deli staff whips up fresh sandwiches, salads, and party trays, and customers sip on complimentary coffee and peruse selections of imported wine and beer. Above their heads, a cheerful model train loops around tracks suspended from the ceiling. Outside, the sun beams on pots of colorful flowers, and ducks amble around a duck pond. The lively market even hosts special weekend events, from wine tastings to summer parties.
The Garmo family first opened the doors to Shoppers Valley Market in 1979, and its been stocking the store's grocery-packed aisles and bursting display cases by hand ever since. Vine-fresh produce spills out of bins and vies for the attention of customers browsing thick slabs of marbled meats at the deli station. Canned goods, household items, and spare shopping-cart wheels line the towering food corridors, delighting eyes with the sight of brand names that range from Dole to Duraflame, Mott's, and Ziploc. Just outside of the store, off-street parking allows visitors to leave their vehicles unattended without using their last genie wish to secure a space.
Not everyone can say they've eaten food crafted by an Olympic gold medalist. But anyone who dines at Detroit Seafood Market can proudly add this to his or her resume. That’s because the restaurant's executive chef, Leonardo Vulagi, was the proud recipient of two gold medals and one silver medal at the 1988 Culinary Olympics at the Culinary Institute of America in New York.
Under Vulagi's direction, the staff meticulously creates mouth-watering dishes that flaunt the freshest crab, mussels, shrimp, scallops, and lobster tails available. White-jacketed servers whisk artistically arranged meals to tables as diners lounge in a spacious dining room accented by large, curved booths, sleek hardwood floors, candlelight, and shadow puppets created by diners nearby.