Forage and Feast with Ken Miller of Toasted Oak

Sep 21st

frame
presents
Forage and Feast
with
Chef Ken Miller
of
Toasted Oak
benefitting
Detroit Public Radio Station WDET
and supporting
Ann Delisi’s Essential Cooking Series

For as long as Chef Ken Miller can remember, nature and food have shared a space very close to his heart. Summers as a young child were spent at his grandparents’ house where he fell in love with the garden and the forest, picking mulberries for jams and running his hands over the herbs; becoming intoxicated with the alluring scent of fresh lovage, lemonbalm and mint. From early on he knew that nature was his sanctuary. How he would weave the fabric of food into his passion came next. 

Studying at Le Cordon Bleu and working through numerous kitchens from the likes of Kuma’s Corner, NoMI Kitchen, Acadia and Cicchetti, Ken now comes full circle and calls Michigan “home” both literally and metaphorically. 

Testing practices of our ancestors that lived off the land out of necessity, Chef Ken clearly understands the beauty of nature and all it has to offer us both in spirit and on our plates. 

Ever the adventurists, we owe it to ourselves and those before us to share an evening absorbing Ken’s foraging culture and his stunning cuisine based on the preservation of the world around us.

This dinner benefits Detroit Public Radio Station WDET and supports Ann Delisi’s Essential Cooking Series


Menu

 

{  to start  }
Rustic Boule
with Pineappleweed Yellow Pea Miso and Local Honey fermented with Foraged Berries

 

{  hors d’oeuvres  }
Crispy Beet Meringue

with Salted Echinacea Cream
+
Bee Balm Madeleines
+
Sour Tomato Leather
brushed with Venison Garum and Maple Kombucha

 

{  then  }
Mushrooms and Eggs
Preserved Morel Jam with Toasted Brioche and Egg Yolk cured in Fava Bean Tamari

 

{   next, next, next, next  }
Grain Bowl
Koji and Hay Consomme with Pink Buckwheat Leaves and Puffed Grains
+
Sunchoke
Slow Roasted Sunchokes with Truffled Milk Skin, Crabapple, and Spruce
+
Sweet Grass Farms Goat
Wrapped in Wild Grape Leaves with Welcer Farms Tomato, Milkweed, and Yarrow
+
Maple Roasted Duck Breast
14-Day Aged Duck with Butternut Squash, Black Garlic and Hazelnut Aillade, and Pear

 

{  palate cleanser  }
Sumac Kombucha Popsicle

 

{  then  }
Farmer’s Cheese
Fresh Cheese with Fermented Honey, Cornbread, and Salted Wild Flowers

 

{  and  }
Northern Spicebush Cremeaux
A custard of Northern Spicebush Leaves with Red Cedar Berry Shortbread, Fermented Apricots

 

{  to finish  }
Mignardises
“Not Chocolate” Fudge with Black Walnut Miso
Fermented Apple dipped in White Bean Shoyu Caramel


September 21, 2019
5:30pm and 8:30pm seatings
$100 plus tax and service charge

Included:
A multi-course dinner by Chef Ken Miller of Toasted Oak and a specially curated playlist by Ann Delisi for this benefit dinner for Detroit Public Radio Station WDET , supporting Ann Delisi’s Essential Cooking Series

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


Tickets on Sale Now!

While we are so grateful it’s still warm and sunny, we know the inevitable winter is…coming.
And with the change of season comes the excitement of holiday parties — whether you’re looking to book a casual company happy hour or a seated chef dinner experience with paired wines and cocktails, we’ve got you covered with a frame private experience, curated just for you.
events@framehazelpark.com


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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.

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Megan

“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!”

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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.”

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