There are a few recipes that I go grain to glass in a little over a week. They're all 4-5% Ales. You can go higher gravity, but just make sure you have a healthy pitch of yeast. So a starter is definitely recommended.
I will usually brew, pitch yeast, let primary fermentation go for 3-4 days, ramp up to room temp for two days, rack to keg and stick it in the kegerator for a day, I will then force carb, and drink later that day.
Very similar to what Denny described, minus my shorter cold crash because I don't have room for a full size carboy in my fridge.