Paella and pintxos are a way of life along the sun-drenched coast of Spain, and are now coming straight to Frame’s communal tables by way of Chef Andrew Shedden.
Chef kickstarted his career at Chicago’s tapas & paella institution Cafe Ba-Ba-Reeba! before successful Detroit stints at Holly McClain’s Olin restaurant, James Beard winner Shawn McClain’s Highlands, and with Thomas Lents of The Apparatus Room.
Chef Andrew is taking his show-stopping crispy-bottomed paella on the road with his first solo concept, Bomba Detroit, and we’re over the moon to welcome him to the Frame-ily.
Prepare for arroz negro with cuttlefish rice and uni, potato-manchego croquette, gazpacho and smoked oyster shooters, charred octopus with hazelnut romesco, and shared paella platters laden with plump lobster, clam, and scallops.
Plus: Spanish wine pairings, Mediterranean cocktails, huge flavors, and a whole load of fun.
This is an easygoing Spanish communal dinner party we can’t wait to salud to!
Paella & Pinxtos Dinner Party
{ 1 }
PINTXOS
—-
Arroz Negro
Cuttlefish Rice, Uni, Sherry Aioli
Potato-Manchego Croquette
Sambal Sabayon, Sorrel-Arugula Puree
Gazpacho Shooter
with Smoked Oyster & Spanish Olive Oil
{ 2 }
Charred Octopus
Hazelnut Romesco, Smoked Cipollini Onion, Fine Herb Salad
{ 3 }
Moroccan Lamb Kabob
Kafta-Style, Moroccan Spices, Citrus Yogurt, Mint Salad
{ 4 }
PAELLA
Lobster, Clam, Bay Scallop
with Sherry Aioli & Grilled Lemons
{ 5 }
Goxua
Custard, Cream, Ladyfingers
++ Chef is kindly requesting no dietary changes to this dinner menu++