Happenings

Every now and then we make a little news of our own. Here’s the latest about us that’s fit to print or publish (as the case may be)…

We think this is the best ice cream ever! Chef Jeremy Kalmus’ Dirty Bastard Ice Cream…

We are really lucky that one of our favorite clients is the No.VI Chophouse in Novi. Foodies that we are, we are always in awe of the talent in the kitchen exhibited day in and day out by Chef Jeremy. So when he let us try his Dirty Bastard Ice Cream, we were pretty sure we had died and gone to heaven. Check out his blog here for not only the ice cream recipe, but his recipes for Grown Up Popcorn and other crazy delicious concoctions.

We had a lot of fun at the RBD Holiday party. Who knew our team would be so enthusiastic about the 12 Days of Christmas?

Our News! Liza Mondro joined the RBD Creative team Monday, December 5th!

Kristine Wise’s Sweet Potato Pie recipe. You really don’t want to miss this!

Butter Crust

1 1/3 cups all-purpose flour (not self-rising)

1/2 teaspoon salt

1/2 cup unsalted butter (soften only slightly or not at all)

3 to 4 tablespoons cold water

Measure flour and salt into bowl and cut in butter with a pastry blender or a butter knife. Sprinkle with water, 1 tablespoon at a time, and mix until flour is moistened and almost cleans the sides of the bowl. (You may not need all the water, but save it for double edge trimming below.)

Gather dough into a ball, hand flatten it slightly on a floured board, and roll out with a floured rolling pin until about 3 inches larger than an inverted 9 inch pie pan. Wrap pastry around pin and roll out over pan to line. Press lightly into pan and trim edges with sharp knife. Dab cold water around edge of crust and place trimmed away pastry pieces on top to create a double thick edge. Press in place with a fork and trim edges flush to the rim of the pie dish again. Crust is now ready to fill.

Sweet Potato Pie Filling

2 eggs

2 cups smashed cooked sweet potato (about two large)

1/4 cup sugar

1/2 teaspoon salt

1 1/2 teaspoon cinnamon

3/4 teaspoon ginger

1/2 teaspoon cloves

1/4 teaspoon nutmeg

12 ounces evaporated milk

Heat oven to 425º F. In a small bowl, beat eggs slightly with mixer. In a large bowl, beat the remaining ingredients together and adjust the spices to taste. When just right, beat in the eggs. Pour into a 9 inch pastry lined pie dish, wrap the outer edges of the crust with strips of foil to prevent them from burning and bake for 15 minutes. Reduce temperature to 350º F and bake for an additional 45 minutes or until knife inserted at center comes out clean. Remove from oven and let cool.

Guilty As Charged. We’ve been having fun at work … again.

So many of you have been asking us what the R, B and D stand for – and then you’ve come up with some great ideas of your own! So we decided to do a little video with friends and family highlighting some of our favorite suggestions.

Watch the video:

News and Press

Kellogg Park is setting for Steve Jobs tribute video

Plymouth Township resident Dorothy Twinney, president of the marketing, design and Web programming firm RBD Creative, brought colleagues and friends to Kellogg Park at Thursday to videotape a 40-second piece honoring Jobs, who went from tinkering in his parents’ garage to co-founding Apple Inc., long a computer innovator and one of the best-known brands in the world. READ MORE…

Watch the video:

RBD Creative Selects Detroit As Home for Corporate Offices

There’s been a lot of press lately about companies making commitments to the city of Detroit, from Blue Cross and Blue Shield of Michigan to Quicken Loans. But when RBD Creative, a marketing services company, needed more office space, they struggled with the decision. “I really didn’t want to leave the city of Detroit,” RBD president Dorothy Twinney said. READ MORE…