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Anthony Bourdain Tribute Dinner ((Bourdain Day)) by Chef Nikita Sanches Frame & FRAMEbar > Anthony Bourdain Tribute Dinner ((Bourdain Day)) by Chef Nikita Sanches

Chef Nikita Sanches has always had a secret dream to cook for Anthony Bourdain. The location never mattered: it was a dream dedicated to cracking open a beer; chatting travel, language, passion, and food.

Affirming Bourdain’s legacy, Chef Nikita brings a unique opportunity to the frame tables with a multi-course dinner inspired by the beloved chef.

With a newly released book out by Anthony’s longtime assistant Laurie Woolever, World Travel: An Irreverent Guide by Harper Collins, we’re gathering to celebrate “Bourdain Day” honoring the former celebrity chef’s birthday.

Roasted Bone Marrow with Parsley Salad. Escargot Pasta with Moroccan Olives. Duck Breast with Japanese Sweet Potato, Roasted Yellow Beets, Tamarind, and Seared Blackberry. Outside on our frame patio, with glowy candles and bistro lights overhead, Nikita prepares the dinner he would have dreamt up, in the chance Mr. Bourdain popped by.

And to sip…Anthony’s close friends Daniel Boulud and Eric Ripert developed his love of wine. Being French, they mostly enjoyed French wines and Bourdain learned to fall in love with the classics they shared with him. Join us as the frame team along with Chef Nikita prepare a tribute to Anthony Bourdain with a surprise or two, to keep some “parts unknown.”

ANTHONY BOURDAIN TRIBUTE MENU

(  the start  )

Tonguepaccio Thinly Sliced Braised Beef Tongue, Pecorino Romano, Arugula, Italian Salsa Verde, Balsamic Reduction

Roasted Bone Marrow Parsley Salad with Toast

Toast with Rabbit Rillette Roasted Mushrooms, Herbs, Pomegranate Molasses

(  the mains  ) 

Bay Scallops Rice Cakes, Squid Ink, White Asparagus, White Corn Purée with Mascarpone, St. Germaine, Macadamia Nuts, Popcorn

Escargot Pasta Parsley and Tarragon Sauce, Mushrooms, Moroccan Olives, Crispy Garlic, Crispy Shallots

Grilled Octopus Roasted Peppers, Seared Heirloom Cherry Tomatoes, Romesco Sauce

Seared Duck Breast Japanese Sweet Potato Purée, Roasted Yellow Beets, Tamarind, Kumquat Sauce, Seared Blackberry

(  the sweet ending  ) Chocolate Goat Cheese Truffle, Pistachio Brittle, Mango Purée, Grand Marnier Raspberry Sauce

A portion of frame’s profit from this dinner experience will benefit Michigan’s Association for Suicide Prevention, whose mission is to reduce the number of suicides and attempts in Michigan, support those left behind, and reduce the stigma associated with mental illness and suicide.