Chef Kieron Hales
The pop-culture experience that blends Friends and Thanksgiving.
More relaxed than the classic American holiday you grew up with; yet similar to the scene of when the Pilgrims invited the Native Americans over for the autumn harvest.
So how do we welcome November and do Friendsgiving, frame style?
Big long tables, loud fun music, lots of wine from frame’s beverage director Bryan Lamorena, shared platters of turkey that have been brined in juniper berries and cooked sous vide, roasted carrots glazed with honey from Community Farms of Ann Arbor, crispy stuffing, salted butterscotch pudding and more, served family-style from Chef Kieron Hales of Zingerman’s Cornman Farms.
Best Friends. Neighbor Friends. Rust Friends (people you’ve known forever!) Work Friends. DanceMom Friends. Transplant From other Cities Friends. College Friends. Friends you’d like to get to know better. Friends. Invite them all.
Make your own Friendsgiving party at (frame)
Family invited, but not exactly encouraged.
It’s called Friendsgiving…For a reason.
Crookneck Squash Soup
Creamy squash soup with a sweet and nutty flavor
Family Style… The Real Deal
Brined for 10 days in thyme, sage, rosemary, garlic, shallots, juniper berries, and black pepper. Cooked sous vide for 24 hours to slowly develop the flavor, growing juicy and succulent along the way. Finally, roasted to a perfect golden brown and served with a rich turkey gravy sauce.
Rich and creamy Green Mountain potato purée.
Flavourful and crispy breadcrumb stuffing made with, sage, thyme, rosemary, onion, garlic, celery, and leeks.
Honey Glazed Carrots
Roasted carrots glazed with honey from Community Farm of Ann Arbor.
Bacon Balsamic Brussels Sprouts
Roasted brussels sprouts, savory bacon, and tangy balsamic vinegar.
Salted Butterscotch Pudding
Pudding topped with Muscavato brown sugar and finished with sea salt.
Chef is kindly requesting no dietary modifications to the menu
Friday, November 1st
5:30PM and 8:30PM seatings
$50 per person + tax and service fee
A family-style All American Thanksgiving meal by Chef Kieron Hales of Zingerman’s Cornman Farms.
A wine pairing by frame’s resident wine director and sommelier, Bryan Lamorena.
++ a la- carte beer, wine, and frame cocktails.
Tickets on Sale Now.
The seasons are changing and 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.
Inquire about private events HERE.
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.”