This is somewhat of a gastronomy love story.
Shared passion. Sincere hospitality. Sustainable cooking.
Prepare to meet Chicago’s chef Evan Sumrell, who, after five years and thousands of meals, moved to his wife’s hometown to open a coveted farm-to-table concept in Midland, where Aster Michigan was born.
Chef will be in town for 48 hours to craft an ambitious and playful fall harvest menu featuring outrageously tasty things from certified organic Goodstead Farm and Traverse City’s stewards of the land, Werp Farm.
Fall, we are officially ready to welcome you to the Frame table.
Menu
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Coconut Squash Soup
Chocolate Mushroom Dirt, Pepitas
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Lyonnaise Salad
Frisee, Warm Bacon Vinaigrette, Poached Egg, Bacon Bites, Potato Strings
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Scallops
Apple Brown Butter, Fennel
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Bread Course
Pretzel, Fermented Truffle Honey-Butter
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Squab
Horseradish Cream, Pickled Onion, French Onion Jus
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Sweet Potato Ice Cream
Candied Walnuts, Toasted Mallow, Orange Zest