A Northern Dinner with James Bloomfield of Alliance, Traverse City
One of Traverse City’s most ambitious restaurants. Alliance. If you’ve yet to head North and try, it’s pretty darned special. So much that New York Time’s food writers continue to laud head chef James Bloomfield’s ravioli with wild mushrooms and butternut squash with savory miso; plates so heavenly they’ve been known to make grown men cry. James’ commitment to “seeking out the magic” is no surprise given his past experience under Austin’s Top Chef winner and James Beard Award recipient Paul Qui. But it was his food roots growing up in his home kitchen, from his father and grandmother, that left the true mark. Join us as we bring a little bit of the Northern Michigan food scene to frame, with a vegetable-forward menu from the October crops of Nic and Sara Thiesen’s Loma Farm in Southern Leelanau County, 8 miles outside of Traverse City. This menu is a true chef’s tasting, meaning James will rely on fall seasonal ingredients and his menu will not be able to be published this far in advance. We simply must be patient. And let Mother Nature do her work, so Chef James can do his.
Saturday, October 19th, 2019 5:30pm and 8:30pm $52 per person + tax and service fee Included: Five lovely fall forward courses and time spent with Chef James Bloomfield of Alliance, Traverse City; some plated while others are shared family-style, communally. Chef is kindly requesting no dietary modifications to the menu. Additional: A wine pairing by frame’s resident wine director and sommelier, Bryan Lamorena. ++ a la- carte beer, wine, and frame cocktails.
Tickets on Sale Now.