ccd 2016 program final

Community Living Centers

and

Chef Milos Cihelka

present

The 39th Annual Celebrity Chefs

Dinner April 15, 2016

Detroit Athletic Club

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.

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

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

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

Meet Our CLC Family

Let your heart be seen in your actions today.

-Mary Wagner

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

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


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


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

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.

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.

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.

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.


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.

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 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.

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.

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.

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.

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.

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

Raffle

23580 Orchard Lake Road

Farmington Hills, MI 48336

Phone: (734) 261-4400

Proud supporter of

Community Living Centers, Inc.

Love from MiMi and PopPop

Proud supporter of

Community Living

Centers Inc.

Thank you again to

all of our supporters!

-The Community

Living Centers Team

ccd 2016 program final

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