Sanders was established in 1875 when Fred Sanders opened his first store in Downtown Detroit. The premium ingredients used to make Sanders famous cakes, ice cream, toppings, chocolates, and caramel continues today. Sanders products can be found in multiple retailers across Michigan and the United States, online, or in any
You can check off a lot of groceries and errands from your list at Prince Valley Market. The market specializes in Mexican- and Latin-American groceries—there’s an in-house tortilleria that turns out handmade tortillas, for example. There’s a substantial produce section with locally raised veggies, as well as a bakery where you can order custom-made birthday cakes. Beyond standard grocery shopping, though, you can also take advantage of in-store convenience services such as cashing a check, buying stamps, sending packages, or converting loose coins into bills and coupons for shoulder massages.
The market is a one-stop shop for parties: colorful, custom-made cakes and treat-stuffed piñatas are available. You can even stop by the Baja Mexican Grill for a tasty lunch of carnitas, enchiladas, and rotisserie chicken.
The green grocer sources local and sustainable sustenance from area farms and gourmet suppliers to offer locally harvested consumers from a new Midtown storefront. Local produce harvested bi-weekly from the Eastern Market is available for the picking or juggling alongside perishables and dry goods from local and socially responsible vendors. Stock up on organic spices to season your award-winning mole sauce, or gift a selection of gourmet teas and coffee beans from The Great Lakes Coffee Roasting Company to the chronically thirsty member of your acting troupe. Creamy confections and rBST-free dairy delights from Michigan’s Caulder Dairy will delight dairietarians and provide the perfect complement to the crunchy breakfast crumbles of Randy’s Granola.
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.