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New role for Clarkston chef

Clarkston’s farm to table restaurant, The Fed, has promoted Michel Agustin to executive chef. Agustin may be new to the role, but he’s been at The Fed since the beginning. He helped open the restaurant back in 2017, working as the lead line cook. And over the past six years, he’s been promoted three times by Fed owners Sarah and James Schneider. Rather than introduce a slew of new dishes, Agustin and his team are focused on refining the ones customers already love. “Our menu is a greatest hits list,” he says. “Simple dishes executed to the very highest caliber.” Fan favorites include the crispy cauliflower, chicken limone, and locally-foraged mushroom toast with house-made ricotta. Another focus for the new executive chef is The Fed’s incredible weekend brunch. With a roaring fire, live music and unique menu items, brunch is one of Agustin’s passions. Inspired by the Brennan family of Louisiana, whose restaurants helped kickstart the brunch craze in the mid-20th century, Agustin loves the cozy, familial nature of the midday meal. “We’re paying homage to the original brunches of the U.S. south,” he says. “Shrimp and grits, house-made sausage, fresh-baked Challah French toast, German Dutch babies – we like keeping things as simple as possible, but with complexity of flavor and texture.” 15 S. Main Street, Clarkston


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