nosh
CHINESE PEOPLE
continued from page 71
EAT HERE
“At The Fed, there is no dress code
or exclusive guest list
— everyone’s invited to the party. ”
— SARAH SCHNEIDER
MIDTOWN
4710 Cass Avenue
Detroit, Michigan 48201
UPTOWN
6407 Orchard Lake Road
(15 Mile & Orchard Lake)
313.974.7669
248.626.8585
DAILY DIM SUM & SUSHI
DAILY DIM SUM
uptownshangri-la.com
STAR
DELI
“…one of America’s finest
carryout-only delicatessens!
Star’s reputation
has never wavered!”
— Danny Raskin
COMPARE OUR LOW PRICES WITH ANY DELICATESSEN IN TOWN!
MEAT TRAY
DAIRY TRAY
SALAD TRAY
$11.49 per
person
person
$22.99 per
$12.99 per
person
SALAD TRAY W/ LOX & CREAM CHEESE
$16.99
per
person
Order Your Latkes
for Hanukkah from
STAR DELI!
Th e Fed
Make Holiday
Entertaining Easy! Call
Us to Cater Your Home or
Office Parties!
)0634.0/4"5".1.t46/".1.
24555 W. 12 MILE ROAD
+VTUXFTUPG5FMFHSBQI3PBEt4PVUIGJFME
248-352-7377
www.stardeli.net
Prices subject to change
72
December 7 • 2017
Open
Christmas Day
and New Years Eve
Until 4pm!
jn
$ 5
OFF
On Star’s beautiful already
low-priced trays
Expires 11/30/17. One Per Order. Not Good Holidays.
10 Person Minimum. With this coupon.
DELIVERY AVAILABLE
2140950
15 S. Main St.,
Downtown Clarkston
(248) 297-5833
for reservations
facebook.com/
thefedcommunity
Hours:
Monday-Wednesday:
4-10 p.m.;
Thursday: 4-11 p.m.;
Friday: 4 p.m.-midnight;
Saturday: 9 a.m.-3
p.m. (Brunch), 4 p.m.-
midnight (Dinner);
Sunday: 9 a.m.-3 p.m.
(Brunch), 4-9 p.m.
(Dinner)
the “New American”-style menu
encompasses an exciting blend
of cuisines and Schneider fam-
ily staples. Leading chef Justin
Dalenberg helped bring the
couple’s vision to life with an
enticing range of small plates
and substantial entrees.
Prior to his leadership at The
Fed, Dalenberg led kitchens at
Zingerman’s Roadhouse, Sage
Restaurant at the Snowmass
Club in Colorado and the JW
Marriott in Grand Rapids.
The Fed offers a global hodge-
podge of cuisines with Japanese,
Mexican, Middle Eastern and
French influences, to name
just a few. Guests can snack
on both tacos and sushi or opt
for a steadfast steak or seafood
entree, all prepared with locally
sourced ingredients.
Sharing is strongly encour-
aged, yet diners may recon-
sider handing over a wedge of
Alsatian flatbread, one of Sarah
and James’ favorite dishes. This
thin-crust delight has sweet,
savory and smoky notes, with
crumbled goat cheese, bacon,
thinly sliced onion and a sprin-
kle of thyme.
Equally tempting is the
charcuterie board, which pairs
exceptionally well with a glass of
wine or a fizzy cocktail. Grilled
slices of bread pose as the vehi-
cle for both creamy and solid
cheeses, cured meats, sweet jam
and olives.
The wood-grilled lamb chops
are served atop a colorful rata-
touille and studded with creamy
goat cheese. The pan-seared
scallops, alongside a leek and
mushroom risotto, are rich, yet
easy to devour.
Any day of the week, guests
can expect a genuine greeting
from Sarah or James or even one
of their three adorable children.
“The Fed is meant to be an
extension of our own home,”
says Sarah, who encourages din-
ers to simply come as they are.
At The Fed, there is no dress
code or exclusive guest list —
everyone’s invited to the party. •