A patchwork of culture and community, Michigan-born-and-raised chef Josie Clemens threads together a vegan menu where global experiences are rooted in comfort and health.
Josie’s next round at Frame brings us vegan-ized versions of Filipino lettuce wraps, Indo-Japanese onigiri, and Mexican tostadas that reflect their respective cultures.
Congolese influences, Mediterranean ingredients, and Japanese cooking come together with Josie’s creativity, championing a conscious way of cooking, reframing our understanding of what it means to eat without animal products.
Plus: sustainable wines by sommelier Sean Crenny,
and a wholly innovative paired cocktail menu by Jaz’min Weaver,
balancing a playful use of botanicals and vegetables, lessening pollution and
focusing on low waste by using every part of Josie’s excess produce.
A “waste not, want not” ethos is the core of this collaborative dinner between kitchen and bar.
Grab your plant-based besties and join us for this one.
We highly encourage it…
Menu
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Filipino Lettuce Wraps
Rice Noodles, Tamarind Puree, Walnuts, Cucumber
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Mediterranean-Mexican Tostada
Potatoes, Za’taar, Beetroot, Pineapple, Sumac, Limon y Sal
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Indo-Japanese Onigiri
Corn Stock, Sushi Rice, Yellow Curry, Coconut Cream, Tumeric, Ginger, Edible Flowers
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Chi of The Congolese
Roasted Plantains, Roasted Okra, Metambele, Cashew Cream with Sprouted Cashews
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Deconstructed Apple Pie
Apple Compote, Vanilla Bean Ice Cream