PICKED THE RAVENS AND
THEY WON THE SUPERBOWL.
IMPORTANT COMPONENTS INCLUDE A
BIG SCREEN TV AND FOOD AND THEN
SOME WOULD SAY YOU HAVE TO HAVE
A COLD BEER SO MANY WILL BE
HEADED TO SPORTS BARS ALL OVER
DETROIT TO WATCH
CHUCK: WE ARE GOING TO A PLACE
IN ROCHESTER HILLS THAT HAS IT
ALL COVERED.
>> ANCHOR: WITH DELICIOUS FOOD
AND A LARGE COLLECTION OF CRAFT
BEERS BFD BEING BEER FOOD DRINK
PLAY ON WORDS OBVIOUSLY.
YOU DOE TO PLACES TODAY AND THEY
TRY TO BE SOMETHING THAT THEY
ARE NOT.
YOU TRY TO EXECUTE THAT AND THEY
WANT TO DO THE BURGER AND THE
MAC AND CHEESE.
TO D THAT THEY NEEDED PEOPLE.
WE HIRE PEOPLE THAT LOVE BEER
THAT WAS MORE IMPORTANT IF
EXPERIENCE WAS SECONDARY.
TO ENGAGE THE GUESTS AND WE HAVE
MOST OF THE STAFF FROM WHEN WE
OPENED FIVE YEARS AGO.
200 IN THE BOTTLE AND A TON IN
STORAGE.
LOOK AT THEIR COOLER.
IT IS KEG -- HOW MANY BEERS ARE
IN HERE RIGHT NOW?
SEVERAL HUNDRED.
AND THEY HAVE A LOT OF WHICH YOU
WOULD EXPECT.
BURGERS AND SANDWICHES AND GREAT
MAC AND CHEESE AND SOME THINGS
YOU WOULDN'T EXPECT.
THAT WOULD BE OUR OWNNER'S BEST
FRIEND'S GRANDMOTHER NONA.
LET'S BEGIN WITH THE MEAT GROUND
PORK VEAL AND BEEF.
EGGS AND SPECIAL BREAD CRUMBS WE
USE AN HERB BLEND PARSLEY AND
CHEESE AND SALT AND PEPPER.
IF YOU SCREW THEM UP YOU ARE IN
TROUBLE WE FINISH IT WITH FRESH
PARSLEY PARMESAN CHEESE AND WE
MIX IT TOGETHER.
YOU ARE DOING WELL.
YOU TOSS IN FRESHLY SAUTEED
ONIONS AND WE ARE READY TO ROLL
OUT THEMEATBALLS.
AS THEY BAKE LET'S WORK ON THE
RED PEPPER ALFREDO SAUCE.
AND THEN WE ADD IN WHITE WINE
AND HEAVY WHIPPING CREAM.
I LOVE THE SMELL OF THAT.
AFTER THAT SIMMERS WE ADD IN
PARMESAN CHEESE AND RUE TO MAKE
PEPPERS.
IT LOOKS LIKE YOU ARE TAKING A
WEED WHACKER TO THIS.
ONCE THE SAUCE IS PINK AND THE
MEAT BALLS ARE DONE COOKING IT
IS TIME TO BUT THE DISH
TOGETHER.
WE WANTED A COZY COME FI PLACE
AND WE GAVE IT A SHOT.
CHUCK: ALL RIGHT JOINING US NOW
DAVID ROBINSON EXECUTIVE CHEF AT
CLUBHOUSE BFD.
YOU GET OFF OF 59 AND BOOM YOU
ARE THERE.
I LOOKED AT T MENU.
WE'LL GET TO THE SALAD HERE IN A
SECOND BUT YOU HAVE SOMETHING
CALLS PAPAPEROGIS
>> ANCHOR: WECARAMELIZE ONIONS
BACON.
CHUCK: COME ON.
THIS PLACE LOOKS LIKE THE BOMB.
WE HAVE A PLATTER HERE TO SHOW.
CHEESE.
WE HAVE OUR RED DRAGON CHEESE
AND THE BASIL CHEESE.
THAT IS GOING TO ROTATE ON A
DAILY BASIS.
SHARE.
LOVES.
IF YOU ARE GOING TO SALAD YOU
HAVE TO DO IT RIGHT.
IT IS SOMETHING THATHOOD TO DO
AS BEST WE COULD.
WE HAVE PICKLES, OLIVES TURKEY
AND HAM AND THE DRESSING.
THIS IS THE NIFTY BURGER, AND
THEN WE HAVE THE ONION RING ON
TOP AND CHEESE AND APPLEWOOD
SMOKED BACON
CHUCK: AND YOU WOULD PAIR THAT
WITH THIS?
YES, I WOULD PAIR THAT WITH
BOHEMIAN.
NOW HERE IS THE MAC AND CHEESE
THREE CHEESES AND THEN WE PUT
THAT PARMESAN ON TOP BECAUSE IT
GIVES IT A CRUST ON TOP.
IT GETS BETTER AT THE END.
CHUCK: HERE IS ONE OF YOUR
PLATTERS ROASTED CHICKEN DINNER.
WE LAY IT DOWN ON A SCORCHING
HOT PAN.
NICE COUNTRY MEAL RIGHT THERE.
MEATBALLS.
YOU TAKE THAT BREAD AND DIP IT
IN THERE AND FINISH IT UP.
ALL RIGHT AND THEN THIS IS OUR
SIGNATURE DESSERT IT IS SIMPLE
KIND OF WHEN WE STARTED OFF WE
SAID WE WOULD DEEP FRYOREOS.
HE DIP THEM IN BATTER AND COVER
THEM WITH CARAMEL.
CHUCK: NOW WE TALK ABOUT THE
BEER.
NIM?
CHUCK: CLUBHOUSE IS EASY I
PLACE WHERE YOU WANT TO WAT
SPORTS AND HANG OUT AND HAVE A
DRINK BEER FOO AND DRINK.
WE HAVECROWLERS THAT YOU CAN
GET THERE.
YOU CAN BRING THEM HOME WITH YOU
WEEK.
YOU GET THEM INCLUDED IN THE
PRICE OF BEE AT THE RESTAURANT.
THANK YOU SO MUCH FOR BEING HERE
THIS WEEK.
THE DECOR IS LIKE DUDE'S HANG
IF YOU WANT TO TRY CLUBHOUSE DFB