At The Fed in Clarkston, the bold flavors come from all the places executive chef Jakobi Voorheis has called home. Puerto Rican spices from his father’s kitchen, Canadian influences from his stepfather, Mexican chilies from years spent abroad—Jakobi grew up with a passport of flavors at his table. Some of his fondest memories are family dinners that stretched into the night, gathered around a steaming pot of mussels or a backyard grill. “Big potluck style with food, stories, and dancing,” he remembers with a smile. “It always brought people together.”
That blend of comfort and adventure has become his north star at The Fed. Each menu rotates seasonally, often guided by a region, from Mediterranean shores to Alpine peaks. And each is inspired by the global influences that shaped him. But his goal remains the same: approachable dishes elevated with vivid spices, rich colors, and bright flavors. “We want something familiar,” Jakobi explains, “but transformed into something bigger and bolder, something you can’t get at home.”
Jakobi’s personal guilty-pleasure pairing that’s not on the menu? Soppressata pizza drizzled with garlic honey and Calabrian chili, matched with a cheekily named California red blend called Sexual Chocolate. He doesn’t drink anymore, but when he did, “I drank it with everything,” he laughs. “It just works.”
Jakobi’s favorite pairings
Scallops with Sweet Pea Risotto + Rosé/Pinot Grigio
A dish Jakobi lit up talking about: scallops paired with sweet pea, mint, and cheesy risotto, lifted by the acidity of a pale rosé or pink pinot grigio. The brightness cuts the richness while letting the seafood’s delicacy shine.
Seafood Pasta + Gavi
A signature pairing: mussels, scallops, and Argentinian red shrimp tossed with housemade pasta. Jakobi pairs it with Gavi, a small-production Italian white. “It’s off-the-wall and niche, but it’s beautiful. The salinity of the seafood just sings with it.”
Charcuterie Board + Rotating Wines
Always on the menu: three meats, three cheeses, plus pickles, nuts, and jams. The bar staff rotates pairings: white wines that cut spice, reds that play with chocolate, unexpected matches that turn a board into a journey.
Dry-Aged Wagyu Ribeye + Amarone or Nebbiolo
For steak lovers, Jakobi points to their 36-ounce 60-day dry-aged Wagyu. He likes it with Italian reds—bold Amarone or Nebbiolo—where the depth of the wine matches the charred, smoky richness of the beef.
Apricot & Prosciutto Pizza + House Cocktail
This quirky pizza, topped with apricot and prosciutto, shows off The Fed’s playful side. Jakobi suggests pairing it with a bourbon- or gin-based house cocktail that complements sweet-salty balance with a refreshing edge.
Fed Burger + Pilsner
"The burger is the bomb," Jakobi says, "and it’s our best seller. It was modeled after the Double Double from In-N-Out…I would say that's pretty punk rock." He pairs it with an IPA or a crisp pilsner, to cut through the burger’s richness without stealing the spotlight.
The Fed Community (thefedcommunity.com) is at 15 S. Main Street in Clarkston.