Dinner With (Our Farmer) Friends by Chef Rebecca LaMalfa

Aug 24th

Dinner with (our Farmer) Friends
Brother Nature
Holtz Farms
White Lotus Farm
Give and Grow Mushrooms
Aunt Katrina’s Organic Tomatoes
5 courses curated by
Chef Rebecca LaMalfa 

As we round out August, we’re excited to launch a new dinner series called ‘Dinner with Friends’. While frame is no stranger to good food and a good time, our ‘Dinner with Friends’ series takes the frame experience to a whole new level of deliciousness and friends sharing in our collaborations. Their holiday traditions, their secret ingredients, their family drama. You know, the things friends share with friends. Not friends with benefits, And not facebook friends. Trust us, these are real friends you’ll be having dinner with.

The first ‘Friends’ on our editorial calendar … are area farmers. Together with Chef Rebecca LaMalfa, 5 farmers will be digging deep in the earth to supply Rebecca with a bounty of late August market finds : think tomato basil tart with fresh heirloom tomatoes baked in a stone-ground cornmeal crust, wild mushroom soba intertwined with multiple varieties of wild and domestic mushrooms, farm baked artisan sourdough bread grilled and topped with goat cheese, microgreens and sprouts … you get the idea.

It feels good to grow our friend circles, our commitment to stewardship and feed our bodies according to mother nature’s ebb and flow … come along, be our friend, bring a friend, meet a friend.
This first ‘Dinner with Friends’ experience is just the start of a whole lot of friends stopping by.

+++ MENU +++

< first >
{ Brother Nature and Holtz Farms }
Mixed Variety Baby Potatoes over Deviled Egg Puree

from Holtz Farms topped with Brother Nature Spicy greens and herbs, finished with Nasturtium

< second >
{ White Lotus Farm }
Artisan Sourdough Bread Baked on the Farm

Grilled and topped with WLF goat cheeses, pickled and fresh vegetable from the garden and topped with WLF microgreens and sprouts

< third >
{ Give and Grow Mushrooms }
Wild Mushroom Soba with Black Garlic Shiitake Broth

Buckwheat soba noodles intertwined with multiple varieties of wild and domestic mushrooms, garnished with scallion and sesame

< fouth >
{ Aunt Katrina’s Organic Tomatoes }
Tomato Basil Tart

A combination of oven-roasted and fresh heirloom tomatoes tossed with fresh basil, creme fraiche, and gruyere cheese, baked in a stone-ground cornmeal crust and finished with spicy pickled green tomato salad

< last >
{ Dessert }
Mini Doughnuts Cider Mill Style

Saturday, August 24th
5:30pm and 8:30pm seatings
$52 per person + tax and service fee

5 courses by Chef Rebecca LaMalfa with the goods of the gardens from Brother Nature, Holtz Farms, White Lotus Farm, Give and Grow Mushrooms and Aunt Katrina’s Organic Tomatoes

A wine pairing by frame’s resident wine director and sommelier, Bryan Lamorena.
++ a la- carte beer, wine, and frame cocktails.

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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.”

23839 John R Rd #2

Hazel Park, MI 48030