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Freep Film Festival Film Festival


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Food and film. At Frame, we love them both.

Telling the story of chefs, winemakers, brewers, farmers, artisans, and makers is what we do. And next up, we couldn’t be more excited to explore the way such stories intersect with film.

Enter: the Freep Film Festival at Frame. 4 Nights. 4 Films. 4 Chefs; our first-ever progressive film series of food documentaries thoughtfully paired with chef dinners, plus wine and cocktails inspired by the genre of each film.

As part of the festival’s ninth year, we proudly introduce four hand-selected films showing at Frame. These events are a showcase element of the documentary festival produced by the Free Press, this year running April 27th-May 1st at venues throughout metro Detroit.

Plan your evenings ahead. There are two seatings each night of the Freep Film Festival experiences at Frame. Opt to watch the film first and enjoy your paired chef dinner after, or vice versa — dinner first and the film following. We’re adding a screening room with movie seating under our backlot heated and vented tent with a licensed bar serving imaginative cocktails, cheffed-up popcorn and candy during the films.

4 Nights. 4 Films. 4 Chefs.
We’re letting the creative production roll on this dream series.

NIGHT ONE (April 28)

“The Taste of Desire
Through the stories of a pearl hunter, a writer, a burlesque dancer and more,
the oyster is explored as a metaphor for human desire.

Paired with a Dinner by
Chef Cameron Rolka of Mink Detroit


Oyster Service
Mignonette, Kimchi Cocktail Sauce

“Shrimp Cocktail” Salad
Fermented Tomato Cocktail Sauce, Pickled Cherry Tomatoes, Fresh Horseradish, Little Gem Lettuce

Sticky Fried Cod
Harissa Honey Glaze, Polenta, Mini B&B Pickles, Cilantro

Roasted Heritage Breed Hen
Escabeche, Potato Espuma, Fried Onions, Chives

Citrus Glaze, Prune Pastry Cream

NIGHT TWO (April 29)

 “Southern Foodways Alliance Shorts
A collection of short films that align with the mission of the SFA, which explores
the diverse food cultures of the changing American South.

Paired with dinner by
The Chefs of Taste the Diaspora Detroit


Pickled Shrimp. Fried Okra
Crowder Peas, Kale, Gremolata, Citrus Vinaigrette
Peanut Soup
Coconut Creme Fraiche, Cola Brittle, Cracklin Cornbread

Red Beet Grits
Smoked Duck Boudin, Spicy Pineapple, Chow Chow

Tea Cakes
Peach Buttermilk Ice Cream and Ambrosia Whipped Cream

NIGHT THREE (April 30)

“Bad Axe”
An Asian-American family in rural Michigan fights to keep their restaurant
and the American dream alive in the face of a pandemic and more.

Paired with dinner from
The chefs of Rachel’s of Bad Axe,
the real-life restaurant this movie is based on 


Cambodian Anchovy Salad 

Salmon Chowder
Dough Bread & Whiskey-Honey Butter

Lemongrass beef sticks
Cucumber-Peanut Salsa

Coconut Cream Salmon & Sweet Bourbon Porkbelly
Steamed Jasmine Rice & Asparagus 

Plantain Tapioca 


“Come Back Anytime”
The proprietor of a tiny noodle restaurant creates a community in Tokyo, one bowl of ramen at a time. (Subtitled)


Binchotan Grilled Asparagus
Dashi Egg Custard, Salmon Chicharron & Roe, Nori Crunch, Lemon, Shiso

Seared Yuzu Scallops
Smoked Oyster-Miso Butter, Fines Herbes, Mizuna & Maitake Salad, Brioche

Duck Tsukune Ramen
Shio Duck Broth, Binchotan Grilled Duck Tsukune, Ramps, Pepper Cress, Nori, Soft Egg, Toasted Garlic-Shallot Oil, Lemon

Ginger Gelato
Black Sesame Mochi,
Apricot in Nigori Syrup, Lemon Balm