Great Lakes Eat + Drink Week benefiting The James Beard Foundation
The James Beard Foundation’s mission is to celebrate, nurture, and honor chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone. Frame’s mission is to create extraordinary food, wine + cocktail experiences and play host to a line-up of experts in their field who share in our philosophy. Marry these two mission statements along with the just-released announcements of the 2020 James Beard Restaurant and Chef Awards semifinalists of Michigan, Illinois, and Ohio and we’ve designed a really lovely line up of remarkable genius for this year’s Great Lakes Eat + Drink Week benefitting the James Beard Foundation. Come meet these diverse rising talents, taste their creations and hang out in our open kitchen as proceeds will benefit The James Beard Foundation and their National Scholars Program, providing high-impact scholarships to food-focused candidates of exceptional talent. We’ll be ready for you with drink in hand as together we celebrate our Great Lakes, furthering our reach with The James Beard Foundation in Doing GOOD with GOOD food.
Courses by 2020 Semifinalists: Best Chefs Great Lakes Mike Ransom of Ima, Detroit Sarah Welch of Marrow, Detroit James Rigato of Mabel Gray, Hazel Park Ji Hye Kim of Miss Kim, Ann Arbor Kenny Scott of Larder Delicatessen & Bakery, Cleveland James Anderson of Ray Ray’s Hog Pit, Columbus, Ohio Thai Dang of HaiSous, Chicago Erick Williams of Virtue, Chicago Brian Jupiter of Frontier, Chicago Courses by 2020 Semifinalists: Best New Restaurant Saffron De Twah, Detroit Thattu, Chicago Tzuco, Chicago Courses by 2020 Semifinalist: Outstanding Baker Spencer Budros of Pistacia Vera, Columbus Lisa Ludwinski of Sister Pie, Detroit Courses by 2020 Semifinalist: Rising Star Chef of the Year Lena Sareini of Selden Standard, Detroit Cocktails by 2020 Semifinalist: Outstanding Bar Program The Sugar House, Detroit
Thursday, March 19th Erick Williams of Virtue, Chicago James Rigato of Mabel Gray, Hazel Park James Anderson of Ray Ray’s Hog Pit, Columbus, Ohio Kenny Scott of Larder Delicatessen & Bakery, Cleveland Lena Sareini of Selden Standard, Detroit Cocktails by The Sugar House, Detroit Friday, March 20th Carlos Gaytán of Tzuco, Chicago Margaret Pak of Thattu, Chicago Brian Jupiter of Frontier, Chicago Omar Anani of Saffron De Twah, Detroit Spencer Budros of Pistacia Vera, Columbus, Ohio Cocktails by The Sugar House, Detroit Saturday, March 21st Thai Dang of HaiSous, Chicago Mike Ransom of Ima, Detroit Sarah Welch of Marrow, Detroit Ji Hye Kim of Miss Kim, Ann Arbor Lisa Ludwinski of Sister Pie, Detroit Cocktails by The Sugar House, Detroit
March 19th, 20th, and 21st 5:30pm and 8:30pm seatings each night $88 + tax and service fee Included Time spent with the James Beard team with menus and cocktails by the 2020 Great Lakes James Beard semifinalists for Best Chefs, Best New Restaurants, Rising Star Chef of the Year, America’s Classics, Outstanding Bakers and Outstanding Bar Program. Additional Cocktail Pairing by The Sugar House, Detroit Non-Alcoholic Cocktail Pairing by frame’s resident beverage directors Wines by frame’s resident Sommelier ++ a la carte additional beers, wine, and cocktails Sorry, we cannot accommodate dietary restrictions or offer substitutions for this dinner series. Special thanks to our sponsors Seafood by Fortune Fish Prime Beef by Fairway Packing Garden Vegetables by Chef’s Garden, Ohio Culinary Specialties by Northern Haserot Spirits by Heaven Hill Brands Wine by Great Lakes Wines & Spirits Donations by Schoolcraft College Aloft Detroit at The David Whitney Building for hosting our traveling JBF chefs
Tickets on sale Monday, March 2nd at Noon Be Ready!