Charcuterie MasterClass | Whole Animal Series
Chef Brian Polcyn
We re-welcome Chef Brian Polcyn, charcuterie and whole hog butchery expert back to frame for a serious full afternoon of learning with a non-stop flow of material. Beginning with the fundamentals of butchery, and progressing to the intricate parts of the charcuterie craft. With 35+ years of knowledge in butchery, we couldn’t be more honored to spend an afternoon with this master of his trade.
Study whole pig butchery showing the best way to utilize the animal as it pertains to charcuterie. Master fresh sausage making techniques and production including basic grind method, primary bind, casing handling, stuffing and tying techniques. Learn French Charcuterie items including country terrine, raised meat pie, classic caillette, rillons, and confit.
And delve into a discussion on salami production including nitrites and nitrates, fermentation and drying room environment.
From novice to professional, or somewhere in between – all who are serious about Charcuterie are welcome.
Sunday, December 1st
10AM to 3PM
$425 per person + tax and service fee
The workshop is limited to 22 guests
A 5-hour Charcuterie course with meat and sausage to take home.
++ ala carte, beer, wine, frame cocktails.
Tickets on sale now.
While we are so grateful it’s still warm and sunny, we know the inevitable winter is…coming.
Whether you’re looking to book a casual company strolling happy hour, a frame (academy) workshop for team-building or a groovy DJ with a seated chef dinner experience with paired wines and cocktails, we’ve got you covered with a frame holiday entertaining private experience, curated just for you. firstname.lastname@example.org
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.”