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Pizza For A Cause
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The
Brass Pointe Food & Spirits
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ODPizza is introducing its first “Impact Pizza” in all its stores. The
Isaac pizza launched in partnership with the Jed Foundation (JED), a
leading nonprofit that exists to protect emotional health and prevent
suicide for the nation’s teens and young adults. The Isaac pizza, named after a
young patron who died by suicide, will shine
a light on teen suicide and mental health and
be available until October, during which time
MOD will use its platform to help connect
employees, customers and communities to JED.
MOD will also donate at least $50,000 to sup-
port JED’s programs and initiatives.
“Young adulthood is a time of growth and
transition that can bring on significant chal-
lenges for many,” said John MacPhee, Executive
Director/CEO, JED. “We are excited to partner
with MOD Pizza to spread awareness within
their communities about suicide prevention, mental health and resources avail-
able for teens and young adults.”
The Isaac Pizza features an olive oil base topped with garlic, ricotta cheese,
sliced red onion and roasted red tomatoes, finished with a swirl of Balsamic vinai-
grette and topped with a sprinkle of fresh basil. There are MOD Pizza locations in
Livonia, Northville and Rochester Hills.
Summer Fare At
The Stage Deli
N
osh Plates and the “Evan
Hansen” sandwich are just a
few of the nearly 30 new sum-
mer menu items available at Stage
Deli, located at 6873 Orchard Lake
Road in West Bloomfield.
Akin to small plates and tapas-style
menu concepts, diners can choose
three, five or eight out of the 14 various
items to sample on the Nosh Plates,
including choices such as garlic hum-
mus, eggplant caponata, Israeli salad,
Greek cucumber salad and more.
“Over the years, the availability of
small plates has become important to
our diners,” Stage Deli owner Steve Goldberg said. “The options for the Nosh Plate
reflect our expansive menu and allow our diners to sample a variety of different
foods and cultures.”
New entrees also have been added to the menu, including a Baja taco bowl, a
Tuscan steak and the new “Evan Hansen” sandwich (thin-sliced rare rib-eye cap
steak, arugula, parmesan, crisp onions and herb mayo on an onion roll).
Expanded vegetarian/vegan offerings have been added this summer, too,
including: the “Footloose” sandwich (roasted cauliflower, wilted spinach, grilled
onion, melted havarti and roasted red pepper sauce on grilled multigrain) and the
Falafel Salad (crisp romaine, falafel, eggplant caponata, tabouli, english cucumber,
hummus, garlic tahini and tomato).
“We really have taken steps to appeal to diners who have a variety of tastes and
diets … so whether you like your steak and poultry or are a vegetarian, our cus-
tomers always have many options,” Goldberg said.
“I feel it is important to update our menu to reflect the evolving expectations of
our customers. We want to stay as fresh with our menu ideas as the ingredients
are in our food.”
The new menu will be available at the West Bloomfield location only through
the end of September.
continued on page 48
UPCOMING EVENT
31646 Northwestern Hwy., Farmington Hills 248.855.4600
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46
August 2 • 2018
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VegMichigan SummerFest at Madonna University: A
celebration of vegan food with local restaurants, food
makers and nearly 60 food trucks, plus family-friendly fun.
11 a.m.-5 p.m. Aug. 5. Free. 36600 Schoolcraft, Livonia.
vegmichigan.org.