Castillo de Canena
First Day Harvest Olive Oil Dinner
Chef Andy Hollyday
Pair three-time James Beard semi-finalist, Andy Hollyday of Selden Standard with the First Day Harvest Oils from Castillo de Canena and we couldn’t be more hype for an exciting start to 2020.
We’ve long had a huge crush on Andy, well before frame was even a twinkle in our eye, so it’s a huge honor for us to be collaborating alongside him. Creating a Mediterranean dinner experience focusing on the first day of the harvest, highly sought after extra virgin olive oils from Castillo de Canena, each varietal here is from its first day of harvesting; olives picked and pressed in under 4 hours.
Now continuing on to our communal tables.
This is set to be something special. It’s the 14th year these olive oils in the artist-driven red bottles have been harvested.
Go ahead. Grab a seat. You’ll be so happy you did.
Thursday, January 23, 2020
5:30pm and 8:30pm
$95 per person + tax and service fee
A Mediterranean Castillo de Canena olive oil dinner by Chef Andy Hollyday of Selden Standard with dessert by pastry chef Lena Sareini, James Beard Rising Star semi-finalist.
++ 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 ++
Castillo de Canena has reserved a limited number of bottles from the 2019 harvest for frame and we’d love you to get one of them.
Purchase via pre-sale and we will have ready for you at the dinner experience.
Castillo de Canena first day harvest 2019 Arbequina
Castillo de Canena first day harvest 2019 Picual
Tickets on sale now!
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“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.”