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Dinner With (Our Farmer) Friends by Chef Rebecca LaMalfa


Dinner With (Our Farmer) Friends by Chef Rebecca LaMalfa Frame & FRAMEbar > Dinner With (Our Farmer) Friends by Chef Rebecca LaMalfa

frame presents Dinner with (our Farmer) Friends with 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 Included: 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 Additional: 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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