A Spring Wine Dinner
Forest’s New Chef de Cuisine, Matt Mayer
Chef Nick Janutol
Meet Chef Nick Janutol, Forest’s lauded executive chef and two-time James Beard Award, semifinalist.
And while we have you, please Meet Nick’s ally, colleague and Forest’s soon to be Chef de Cuisine, Matt Mayer.
If you’ve been following foodie news lately, we all share in the buzz that Birmingham’s most-loved restaurant group (Forest and Phoenicia) is adding a third spot to their restaurant family, titled Leila, a Lebanese mezze bistro in Detroit’s Capitol Park. As Nick prepares the culinary foundation for Leila… chef de cuisine, Matt will begin to helm the kitchen of Forest’s near future with a focus on Modern Italian. There’s no pretense here, just simple, lovely things done very, very well in a great neighborhood restaurant.
Join us to preview Forest’s new menu and mingle with this chef-duo.
When the world is overseen by Chef Nick Janutol, it all makes perfect sense.
Cured Scallop • Fennel • Fumet Blanc
Salmon • Herbed Emulsion • Radish
Rohan Duck Breast • White Asparagus • Summer Truffle
Almond cake • Sweet Cream Ice Cream
Saturday, May 11th
5:30pm and 8:30pm seatings
$55 per person + tax and service fee
A 5-course menu introducing Forest’s new Chef de Cuisine Matt Mayer
A wine pairing by frame’s resident wine director and sommelier, Bryan Lamorena ++ beer and frame cocktails
Tickets on sale now.
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.”