Not every great recipe requires a wait for a table.
For our fall food issue, we asked four sources close to our region’s food scene to share a recipe — two celebrated local restaurants, a private chef known for her seasonal menus and a beloved local cider mill sharing with a family recipe passed down for generations. Together, they offer a mix worth learning from: restaurant dishes built on years of technique, a private chef’s take on entertaining at home and a piece of local history you can only get from the source.
Keep reading for four fall recipes you can make at home.
ZANA
Equally praised for its menu as its stunning award-winning design, ZANA was transformed by interior designer Sabrina Buchanan of BASE Designs, Ian Hartwell of Oliver Max Inc. and architect John Gardner of Gardner + Associates. The 10,000-square-foot space includes barrel-vaulted ceilings, the refurbished gold-leaf illuminated bar and mosaic tile and custom glasswork underfoot. Hand-blown glass lighting from the Czech Republic and commissioned artwork is scattered throughout.
A year into his role at ZANA, Chef Gentian Mecaj has quietly become the story behind one of Birmingham’s buzziest dining rooms. The restaurant has been drawing crowds for its award-winning design by designers Sabrina Buchanan and Ian Hartwell and architect John Gardner since opening in TK; now the kitchen is getting its due, too. Mecaj's menu leans on modern American cooking with Italian roots: seasonal produce, sustainable seafood, handmade pasta, plated with real theater (check out the signature hanging tomahawk). But beneath the presentation is something simpler: Ingredients allowed to taste like what they are, refined without losing familiarity.
THE BERNADETTE
Ingredients
• 2 oz. spicy tequila
• 1 oz. triple sec
• 1 oz. fresh lime juice
• Splash of watermelon juice
• Nobolito — float only
• Rocks glass
• Tajín rim
To build
1. Rim a rocks glass with Tajín.
2. Shake the tequila, triple sec, lime juice and watermelon juice with ice.
3. Strain into the rocks glass over fresh ice.
4. Float just enough Nobolito on top to change the color of the drink.
5. To achieve the wow factor, do not mix.
TALLULAH WINE BAR & BISTRO
Tallulah Wine Bar & Bistro feels less like a restaurant and more like you scored an invitation to a special dinner party. The concept: bringing together good wine, good food and good company in a space that feels comfortable, not stuffy. The menu leans farm-to-table, keeping things simple, seasonal and elegant without overcomplicating what’s on the plate. It’s the kind of place the owners wanted to go to themselves, which is probably why it feels so inviting when you walk in.
CHILLED CORN & CHIPOTLE SOUP
Ingredients
• Extra-virgin olive oil, as needed
• ½ cup chopped shallot
• 1 clove garlic, minced
• 6 cups fresh corn kernels, cut from the cob
• 3 cups unsweetened almond milk
• ¾ teaspoon kosher salt
• ½ teaspoon ground black pepper
• ½ teaspoon chipotle pepper
• 1½ tablespoons fresh lime juice
For Garnish
• Fresh lime juice
• Pasteurized lump crab meat
• Fresh diced avocado
• Charred corn kernels
• Chipotle powder
• Fresh cilantro, roughly chopped
Instructions
1. Sauté the aromatics: Heat a small amount of extra-virgin olive oil in a stockpot over medium heat. Once hot, add the chopped shallot and minced garlic.
2. Cook the shallots and garlic. Stir constantly with a rubber spatula for 1–2 minutes, until the shallots begin to soften and sweat.
3. Season: Add the kosher salt and black pepper.
4. Add the fresh corn kernels and turn the heat to high. Cover the pot and cook, stirring occasionally, allowing the steam to help soften the corn.
5. Sauté the corn: Cook for 5–8 minutes, or until the corn has softened.
6. Add the remaining ingredients: Pour in the almond milk and add the chipotle pepper and fresh lime juice. Reduce the heat to medium and bring the soup to a gentle simmer, stirring occasionally.
7. Once the soup reaches a simmer, use an immersion (stick) blender to blend until completely smooth.
8. Taste and adjust the salt, pepper, chipotle and lime juice according to your preference.
9. Serve: The soup can be served hot, or cooled and served chilled — perfect for any season.
10. Garnish: Finish each bowl with a squeeze of fresh lime juice, lump crab meat, diced avocado,
charred corn kernels, a pinch of chipotle powder and freshly chopped cilantro.
FRANKLIN CIDER MILL
A sure signal that fall has arrived in Metro Detroit? The aroma of fresh-baked donuts, detected for miles around the Franklin Cider Mill, where visitors line up along the banks of the Franklin River for jugs of fresh-pressed cider, brown-paper bags brimming with piping-hot donuts (cinnamon-sugar optional), caramel apples, apple dogs and more.
Built as a water-powered grist mill in 1837, it was flooded twice before becoming a cider mill in 1918. Jack “Apple Jack” Peltz became the face of the mill when he bought it in 1966, adding electricity and his own donut recipe while preserving the landmark’s history. His son Barry succeeded him, giving way to the family’s third generation owner, Melanee Peltz Radner.
Also passed down generations from a favorite aunt, the Franklin Cider Mill’s cider-braised chicken recipe — to be included in an in-the-works Franklin Cider Mill Recipe Book. For now, a sneak peek.
APPLE CIDER-BRAISED CRISPY PANKO CHICKEN
Ingredients
• 3½–4 lb. chicken (thighs, breasts or a mix)
Salt and pepper, to taste
• 1 cup panko breadcrumbs
• 2 Tbsp. olive oil or melted butter (to coat panko)
• ½ cup all-purpose flour
• 2 large eggs, beaten
• 2–3 Tbsp. olive oil or butter (for pan)
• 1 large yellow onion, halved or quartered
• 2–3 apples (Honeycrisp or Fuji), cored and halved
• 1 cup apple cider (fresh pressed if possible)
• ½ cup chicken broth or dry white wine (optional, for depth)
• ½ cup heavy cream (optional, for richness)
• 1–2 tsp fresh sage or thyme (or ½ tsp dried)
Instructions
1. Prep the panko coating: Pre-heat oven to 400°F. Toss panko with 2 Tbsp. olive oil or melted butter until lightly coated. Spread on a sheet pan and toast in the oven for 3–5 minutes, until golden. Set aside.
2. Dredge and coat chicken: Pat chicken dry; season with salt and pepper. Set up a dredging station: flour in one bowl, beaten eggs in another, toasted panko in a third. Dip chicken pieces in flour (shake off excess), then egg, then panko, pressing lightly to adhere.
3. Brown chicken: Heat olive oil or butter in a large oven-safe skillet or Dutch oven over medium heat.vBrown chicken on both sides until crust is golden (about 3 minutes per side). Transfer to a plate.
4. Sauté aromatics: In the same skillet, add onion and apples cut-side down. Sauté until lightly caramelized (about 5 minutes).
5. Deglaze and build sauce: Pour in apple cider (and broth or wine if using), scraping up browned bits.
6. Add herbs and cream if desired. Simmer for 3–4 minutes to slightly reduce.
7. Bake to finish: Nestle chicken back into skillet, spoon some liquid over the top. Bake uncovered for 20–25 minutes, until chicken is cooked through and crust is crisp.
8. Serve: Plate chicken with apples and onions, spoon pan sauce over top. Serve with roasted root vegetables, mashed potatoes or crusty bread.
CHEF TONI MITCHELL SOVA
Private event chef, food stylist and founder of Nostimo Kitchen (Greek for “tasty”), Chef Toni Mitchell Sova grew up boxing carryout at Mitch’s Tavern in Waterford — the beloved family restaurant opened by her father, Bill Mitchell, and uncle Tony Mitchell. After culinary school in Paris, Sova stepped back to raise three daughters before they urged her to “press the gas” about 12 years ago. Sova describes herself as “Greek heritage, French-trained and farm-to-table focused,” sourcing daily from farmers’ markets and creating her own premium Nostimo Extra Virgin Olive Oil. Known for lamb chops and seasonal soups, she treats clients like family — baking muffins for neighbors, no charge, no fanfare.
MINI NOSTIMO OLIVE OIL CAKES WITH WHIPPED MASCARPONE FROSTING AND BERRY COMPOTE
Ingredients
• 1 cup Nostimo Olive Oil
• 2 cups all-purpose flour
• 1 tsp. kosher salt
• 1 tsp. baking powder
• ¼ tsp. baking soda
• 1½ cups sugar
• 3 large eggs, room temperature
• 1 Tbsp. freshly grated lemon zest
• 2 Tbsp. fresh lemon juice
• 1¼ cups whole milk, at room temperature
• (4) 4-inch silicon cake pans
Instructions
1. Preheat the oven to 375 degrees.
2. In a large bowl, whisk together the flour, salt, baking powder and baking soda.
3. In the bowl of an electric mixer, beat the sugar, eggs and lemon zest until the mixture is very thick and fluffy, approximately 4 minutes. With the mixer still running, slowly drizzle in the oil and beat until incorporated, another 2 minutes. Reduce speed to low and add milk and lemon juice. Slowly add the flour mixture and beat until just combined. Transfer the batter to mini cake pans.
4. Bake the cakes until a skewer inserted into the center comes out clean — 40 to 45 minutes. Take the pans out and transfer to a rack to cool.
5. After the cake is cooled, add a dollop of the berry compote, then a dollop of the whipped mascarpone frosting to the top of the cake, garnish with mint or edible flowers and enjoy.
WHIPPED MASCARPONE FROSTING
Ingredients
• 3/4 cup mascarpone cheese
• ½ cup plus 2 Tbsp. powdered sugar
• 3 Tbsp. heavy whipping cream
• Lemon zest
Instructions
1. In a medium bowl, combine the mascarpone, powdered sugar, heavy cream and zest. Using an electric mixer or food processor, beat the ingredients together until the mixture is very smooth and fluffy.
BERRY COMPOTE
Ingredients
• 2 cups fresh strawberries
• 2 cups fresh blueberries
• 1 cup fresh blackberries
• HOW MUCH BROWN SUGAR?
• 1 Tbsp. lemon juice
• 1 tsp. lemon zest
• 1 pinch sea salt
Instructions
1. In a medium, heavy-bottomed saucepan, combine the strawberries, blueberries, blackberries, brown sugar, lemon juice, zest and sea salt. Over medium-high heat, bring the mixture to a boil. Lower the heat and simmer until the blueberries have burst and the liquid has thickened, approximately 45 minutes, stirring once in a while. Take the pan off the heat and let it sit, the compote will get thicker as it cools.