Japanese Flavors of Autumn with Chef Scott Overall and Chicago's Francis Pascal
It’s the return of chefs Scott Overall, executive sous chef of Detroit’s Shewolf, and Chicago’s chef Francis Pascal of Vendador Chicago for one very tasty exclusive night.
The talented duo, who became dear friends while working together in Chicago on the opening culinary team at Roister, the Alinea Group’s casual concept, brings us their second Frame residency, focusing on the guiding principles of Japanese cooking — seasonality, sustainability, and the use of age-old techniques.
But with this duo taking over the Frame kitchen, the’re always surprises, as this menu plays with the intersections of ideas and cultures.
Think grilled angel prawn with yuzu kosho butter, beef curry udon with pickled turnip, and grilled Spanish mackerel with miso — each plate matched with carefully sourced wine, Japanese whiskey, and sake.
Yes, you know what to do here. Get yourselves booked in before these two gems disappear back into the depths of their own home kitchens.
We’re grateful to have them together in our house, if only for one night.
Menu
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Hamachi Crudo
Chilli Tosazu, Smoked Trout Roe, Citrus
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Grilled Angel Prawn
Yuzu Kosho Butter, XO Sauce
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Beef Curry Udon
Pickled Turnip, Japanese Curry, Green Onion
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Grilled Spanish Mackerel
Miso, Kumquat, Uni-Yuzu Butter
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Japanese Cheesecake
Peach, Matcha