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James Anderson

Chef James Anderson Chef Ray Ray's Hog Pit


Hardwood & Smoke: The Ultimate BBQ Parking Lot Takeover by Ray Ray's Hog Pit & Bardstown Bourbon Frame & FRAMEbar > , , , , , , , > Hardwood & Smoke: The Ultimate BBQ Parking Lot Takeover by Ray Ray’s Hog Pit & Bardstown Bourbon

At Frame, nothing gets us going like the intoxicating aroma of hardwood smoke and sweet pork wafting through the air, begging us all to slow down, sip some whiskey, and enjoy the company of friends over platters piled high with award-winning barbecue.

So when we do the ‘cue, we do it BIG…

Like for this next up Frame-flavored feast, welcoming back 2020 James Beard Award Best Chef: Great Lakes semifinalist James Anderson of Ray Ray’s Hog Pit in Columbus, Ohio, to helm the pit in Hazel Park for three very special April evenings. There are plenty of purveyors of barbecue, but few true masters of the pit. Chef James Anderson is one of them, locally beloved and nationally renowned by connoisseurs and critics alike for offering “the real deal.”

Barbecue enthusiasts will have the chance to learn from the pitmaster himself during an in-depth workshop led by Chef James Thursday evening; or come Friday and Saturday night to enjoy Ray Ray’s legendary hardwood-smoked BBQ alongside whiskey cocktails and neat pours of Bardstown Bourbon — all while soaking up the blues music bellowing from our all-seasons Frame Pavilion.

Here’s how it’s going down:

April 20 – Ultimate BBQ Workshop with Chef James Anderson

Imagine getting to spend the afternoon learning to paint with Van Gogh, or jamming with Hendrix. Well, here’s your chance. Chef James’ decades of experience and insight are available to a limited few, only those eager to acquire his refined methods for cooking pulled pork and brisket to tender, tasty perfection, along with a deep dive into making dry rubs, sourcing good meat for BBQ, backyard smoker fundamentals, and more. For 2 hours, you’ll learn from the pitmaster himself as he reveals the secrets behind the smoke. Whether you’re new to the ‘cue or a seasoned backyard warrior prepared to up your game — come ready, and come hungry. Gather ‘round and spend an afternoon with fellow enthusiasts as “Ray Ray” shares the techniques needed to create your own signature barbecue.

April 21 & 22 – BBQ, Bourbon, & Blues Party with Ray Ray’s Hog Pit & Bardstown Bourbon

“There is so much barbecue in Ohio, but when you finally land at Ray Ray’s Hog Pit, with locations in and around Columbus, you kind of know the search is over,” writes Food & Wine Magazine in their “Best BBQ Restaurants in America” list, which calls out Anderson’s dry-rubbed baby back ribs and “exceptional” grass-fed brisket.

You can’t rush barbecue. At Ray Ray’s, prime meats are cooked low and slow for the hint of hickory and oak that only 12 to 16 hours in a hardwood smoker can create. Traditional and original sauces — sweet and savory, from jalapeño to habanero — always on the side so as not to hide the pink smoke ring found only in authentic barbecue.

For two nights, Chef James and his Ray Ray’s team are transforming the backlot Frame Pavilion into a blues, bourbon, and BBQ-fueled party of epic proportions, dishing out shared platters for two piled high with ribs, hot links, brisket, wings, and the requisite sides.

Add to this a bourbon cocktail pairing of unmatched repertoire by Frame Mixtress Jaz’min Weaver and a collab with our friends at Kentucky’s Bardstown Bourbon Company, and we know where to find all of our meat-eating friends in late April.

Reserve your tickets now. You can’t just follow your nose with this one.

Hardwood-Smoked BBQ Parking Lot Takeover Menu
by Ray Ray’s Hog Pit
April 21 & 22

{ A Salad to Start }
Spring Mix, Escarole, Golden Beets, Radish, BBQ Vinaigrette, Aged Cheese, Country Bread, Whipped Lardo, Hemp Honey

{ BBQ Platter for Two}
Baby Back Ribs
Hot Link
Smoked Wings
Pork Shoulder
Mac and Cheese
Collard Greens

{ Dessert }

Pig Cake