A Northern Dinner with James Bloomfield
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
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.
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.
What is Frame?
Tucked quietly behind joebar, frame is a revolving creative hub, home to a carefully curated programs of chef residencies and all round awesome experiences.
Chef residencies, Sunday at Nonna’s Dinners, rap battles, art workshops, live acoustic sessions, cocktail pairings, you name it… explore your interests, hone your skills, master a new art craft. meet new friends, share a meal. drink cocktails. No two days here are ever the same. Seasonal, locally sourced and above all delicious, we’ve built our reputation on the food and drink we serve at frame.
We also partner up with a variety of brands on events of all different shapes and sizes, offering up top-notch food and drink and creative in-house production. frame can seat up to 50 guests dining or 80 guests, theater-style.
What are people saying?
“Tried out frame as part of the ‘grandma’s basement series’ with Chef James (Mabel Gray) and Chef John (Grey Ghost). Our Italian Family Dinner was delicious! Enjoyed every course (which kept coming). Best meatballs I’ve ever had!! Love the idea of home Cookin with a little flare, shared Family style with strangers. A wonderful evening!”
What are people saying?
Mark Kurlyandchik, Detroit Free Press
“The vibe at the Frame dinners also reflected the personalities of the chefs, who were able to interact with guests and offer stories about their food memories while cooking rustic dishes without the same expectations that come with their respective restaurants. The food was predictably great and unpretentious, but the series also highlighted the growing importance of personality and storytelling to the modern dining experience.”