38 | NOVEMBER 5 • 2020
NOSH
EATS | DRINKS | SWEETS
A
steady stream of
cars — 189 in the
first hour alone —
passed through the Boardwalk
shopping center parking lot for
a drive-through open house
in celebration of Friendship
Circle’
s recent purchase of
Dakota Bread Company. The
organization recently pur-
chased the bakery to train
young adults with special
needs by teaching life and job
skills.
By the time the three-hour
event ended, an estimated
1,200 people had attended the
Oct. 25 celebration. While the
West Bloomfield police and a
handful of volunteers directed
traffic, some attendees waited
as long as 20 minutes to partic-
ipate in the free event.
After driving through a
large arch of purple and white
balloons, cars stopped at des-
ignated stations throughout
the parking lot to receive var-
ious gifts, including challah
dough to bake at home, craft
projects, assorted beverages
and limited-edition Friendship
Circle souvenirs. Of course,
what bakery grand opening
would be complete without
baked goods? Volunteers gave
out muffins, sugar cookies and
chocolate babka.
Each box of challah dough
came with instructions on
braiding and baking challah
at home. Participants could
also participate in one of
three live Zoom challah bak-
ing classes with Chef Hunny
Khodorkovsky.
Cheryl Gastwirth of West
Bloomfield, who volunteers at
Friendship Circle’
s Life Village,
baked the challah dough she
received when she got home.
“It was doughy and delicious,
a little bit sweet,
” she said. “It
tasted great — just like Dakota
challah always does.
”
Since the organization
announced the acquisition of
Dakota Bread, customers have
had one recurring question,
whether the challah recipe
would change. Like a broken
record, Friendship Circle
co-founders Levi and Bassie
Shemtov keep assuring those
who ask that it will not change.
All the ingredients, said Bassie
Shemtov, happened to be
kosher and will remain exactly
the same. Notably, not one per-
son asked if the price of a chal-
lah would change. It won’
t.
“It’
s incredible to see so
many people out here show-
ing their support,
” said Elliott
Baum, a Friendship Circle
board member and owner of
Blue Ribbon Restaurants, a
franchisee of Famous Dave’
s.
“We’
re very excited about
this new venture. In addition
to providing training opportu-
nities, we’
re looking to double
the wholesale and retail side of
the business.
”
Copy Editor David Sachs contrib-
uted to this report.
Friendship Circle holds open house
to welcome customers back.
Dakota Bread
Is Back in Business
JEN LOVY
COURTESY OF CHERYL GASTWIRTH
Cars lined up for
the Oct. 25 event
at Dakota Bread.
Cheryl Gastwirth of West
Bloomfield took a selfie with
the Dakota Bread challah
she baked at home.
A Friendship Circle
volunteer at the
Oct. 25 event.
Items on
display at
Dakota
Bread.
JEN LOVY CONTRIBUTING WRITER
O’Brien’s Marks 30
Years in Auburn Hills
It’
s the 30th Stone Crab Season
for local restaurant O’
Brien’
s
Crabhouse located in Auburn Hills
on Opdyke Road.
Owner Dan Dunsky first opened
O’
Brien’
s Crabhouse 30 years ago
and has been in the same location
ever since. Similar to an East Coast
seafood restaurant, those in the
know regarding “Stones” can’
t wait
for fall to begin.
While O’
Brien’
s Crabhouse
serves all types of delicious fish
and seafood, Dunsky is very proud
of his longstanding yearly deliv-
ery of “stones.
” Stones are flown
in daily and Dunsky brings in
about 200 pounds per week from
October through New Year’
s Day.
“From the dock to our door in 18
hours,
” Dunsky says.
Dine in and carryout are avail-
able. Information at www.obrien-
scrabhouse.com.
BAKE!, Zingerman’s
Hands-On Teaching
Bakery, Goes Virtual
BAKE!, Zingerman’
s hands-on
teaching bakery, has put its baking
classes online. Transitioning from
in-person to virtual class offerings,
initiated by COVID-19, allows
home bakers to enjoy personalized
instruction for all levels in the
comfort of their own kitchens.
“Home bakers are tuning in
everywhere from Israel and India
to Germany and New Zealand,
”
said Sara Molinaro, principal
and lead instructor of BAKE!.
“
As much as we’
ll always love our
in-person classes, it’
s been so fun
to instruct and encourage our stu-
dents virtually.
”
Before each class, students
receive a class guide with the
recipes, a grocery list and a
Zoom invitation to use when it’
s
time to log into the virtual class-
room. See a schedule at http://
zcob.me/bakevirtual.