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CARIBBEAN SUMMER
Chef phil_jones

Chef Phil Jones Chef

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Caribbean Summer Dinner & Rum Punch Party with Chef Phil Jones, 2021 Detroit Free Press Chef of the Year Frame > > 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.



Menu

( 1 )
– NATIONAL DISH OF JAMAICA –
Ackee & Saltfish 
or
Vegan: Ackee & Plant-based Saltfish
with Rice & Peas and Bammy

( 2 )
Beef Cheek Patties 
or
Vegan: Jackfruit Patties

( 3 )
Garden Mofongo 

with Curried Tomato Broth

( 4 )
Escovitch Fish

or
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