James Beard Foundation’s Outstanding Baker Greg Wade Breaks Bread


James Beard Foundation’s Outstanding Baker Greg Wade Breaks Bread Frame & FRAMEbar > James Beard Foundation’s Outstanding Baker Greg Wade Breaks Bread

frame presents James Beard Foundation’s Outstanding Baker Winner Greg Wade of Publican Quality Bread
Whole grains. Long fermentation. Greg Wade’s hands. The tactile feel of flour from the elasticity of the dough, to the crackle of a fresh-baked loaf. We humbly re-welcome from Chicago, Publican Quality Bread genuine mega-talent Greg Wade, the 2019 recipient of the James Beard Foundation’s Outstanding Baker award, for his second residency in the frame kitchen. Growing up outside Milwaukee, Greg credits his baking tutelages to his mother, grandmother and Chef Stephanie Izard of Chicago’s coveted Girl & The Goat, where he oversaw the world of bread baking. Now, part of the Publican Quality family, Greg spends his days working hand-in-hand with Chef de Cuisines and biodynamic farmers to develop bread from ethically sourced ingredients and wild yeasts.
Following his spring honor and prestigious James Beard Foundation win, Greg focuses even more of his dedication to the importance of working together to improve America’s food system – for the 1%, for the 99%, for Democrats, for Republicans, for black lives matter, for blue lives matter. And we all have to start working together,” he says. Join us for this rather brilliant menu featuring seeded rye and speck salad with truffled peach olives and raviolo with brown butter sauce. And yes, we knew you were wondering. There will be boards and boards of his divine bread on the table. Boy are we excited.


{  first course  } Seeded Rye & Speck Salad seeded rye croutons / speck / truffled peach olives

{ second course  } Deluxe Focaccia 

{ third course  } Raviolo brown butter sauce / fall veggies

{ fourth course  } Braised Goat Wellington green peppercorn sauce / escarole / pistachio aillade

{ fifth course } Rye Kouign Amann maple rye kouign amann / malted grain ice cream

Friday, September 27, 2019 5:30pm and 8:30pm $70 per person + tax and service fee Included: 5 impeccable courses by James Beard Foundation’s Outstanding Baker Winner 2019 Greg Wade Additional: A beverage 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