Caribbean Summer Dinner & Rum Punch Party with Chef Phil Jones, 2021 Detroit Free Press Chef of the Year
Island flavors by Chef Phil Jones come to Frame’s late-spring table, channeling an early taste of summer.
A pillar in Detroit’s culinary community, Chef Phil pulls inspiration from closely held family secrets and recipes inspired by childhood memories, shining the light on a bright and flavorful culture with an “Island Boy” Caribbean Dinner Party.
Bringing dishes in their traditional form and also reimagining each ingredient through a contemporary plant-based lens, this storied deliciousness can also be found in a wholly plant-based (vegan) menu option.
The brains behind Farmacy Food, recipient of a James Beard Foundation Leadership Award, and the 2021 Detroit Free Press Chef of the Year,
Chef Phil rounds out Frame’s May experiences with two tasty nights of island cooking.
Ackee & Saltfish. Beef & Jackfruit Patties. Garden Mofongo with Curried Tomato Broth. Escovitch Fish or Lion’s Mane mushroom. Coconut Cream Tart.
Plus: Scorpion bowls of boozy, refreshing rum punch by Frame’s Mixtress Jaz’min Weaver.
This dinner party promises all the breezy island vibes and memorable stories that come with them
— all from right here in Hazel Park.
( 1 )
– NATIONAL DISH OF JAMAICA –
Ackee & Saltfish
Vegan: Ackee & Plant-based Saltfish
with Rice & Peas and Bammy
( 2 )
Beef Cheek Patties
Vegan: Jackfruit Patties
( 3 )
with Curried Tomato Broth
( 4 )
Vegan: Escovitch Lion’s Mane
( 5 )
Coconut Cream Tart
++ Chef is requesting no dietary changes to this menu++
please choose standard or vegan at checkout