Halfway into 2023 already and we’ve satisfied our hankerings for many-a-things, from barbecued brisket to baked kibbeh.
Next up, we’re satisfying our craving for vegetables sourced from local responsible farmers and land stewards, done up here like you’ve never tasted before by Chef Michelle Rodriguez of Traverse City’s Amor Comida.
Prepare to meet and fall in love with our new Frame BFF, a culinary veteran who cooked alongside Chef Stephanie Izard at her beloved Chicago restaurant Girl & The Goat before moving to Northern Michigan.
Bringing her magic to Frame over two early June dates, Michelle is pushing vegetables unlike anything we’ve ever tried before. Unpretentious vibes. Completely gluten-free. Meat totally optional.
Starting June deceptively simple and staggeringly complex with a plant-to-plate summer dinner party menu and a chance to get hands-on with a veg-forward cooking class!
You know at Frame no two days are the same.
Here’s how it’s going down:
June 1st – Summer Ceviche School with Michelle
Gluten-free, dairy-free, summer entertaining — none of it has to be as restrictive as it sounds.
Learn everything you need to know about our newest crush : Summer Ceviche, as you work in your own personal station, hands on, making two types of ceviche: a vegan ceviche with hearts of palm, leche de tigre, and a celery and apple salsa; plus an Acapulco-style ceviche with shrimp.
Putting everything you’ve learned into practice, you’ll take home a container of your ceviches, with tricks, tips, and recipes, while Michelle shares her secrets about layering flavors, making these two recipes their own.
Summer drinks? Why of course!
Working and imbibing is just what we do at Frame Summer School.
June 2nd – Two “Not-To-Miss” Dinner Party Seatings
Michelle’s green philosophy screams from this stunning plant-led menu so earnest in its embrace that you’ll find yourself rediscovering summer vegetables all over again.
And of course, all paired with a stellar list of what to drink: vegan wine pairings, spirit-less mocktails, and lots of vegetal-infused booze to pair from behind Frame’s marble bar.
An immersive two days that go hand in hand.
We – can – not – wait.
June 2nd DINNER PARTY MENU
(1)
Roasted Red Pepper & Tomato Harissa Soup
Coconut Cream, Pepitas
(2)
Hearts of Palm Ceviche
Leche de Tigre, Celery and Apple Salsa, Chili Oil
(3)
Grilled Carrots
Lemon Verbena Crema, Dukkah, Pickled Serrano
(4)
Teff Porridge
Fried Chickpeas, Broccoli, Eggplant, Pomegranate Vinaigrette
++ add on : Moroccan spiced grilled chicken thighs with pomegranate sauce for our carnivore friends++
(5)
Chocolate Pot de Crème
Strawberry Hibiscus Jam, Fresh Berries, Mint, Pistachio & Smoked Sea Salt