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.