Italian Seafood with Chef Jared Gadbaw of Oak & Reel
The Italians know…you can’t have pasta without seafood and you can’t have seafood without pasta. So when Chef Jared Gadbaw swings by frame for two nights preparing beautiful things to nibble on like hand-rolled Pasta Fritto, Salt Baked Branzino, and Strozzapreti with Fresh Crab…it’s details like these that make us confident that we’ll be partying like Italians. While we wait patiently for Jared to breathe new life into Detroit’s Milwaukee-Junction later this spring with the opening of his seafood-centric Italian restaurant Oak + Reel, we’ll “Cin-cin” with memorable dishes that go beyond technique and taste. Recently returning home from NYC, helming the kitchen at Marea, an Italian seafood restaurant earning the title of Best New Restaurant from the James Beard Foundation, as well as GQ, Esquire and Bon Appetit magazines, Jared shares our philosophy on what eating out should be all about: amazing cooking, a relaxed energy and a shared experience from one table to the next… We welcome Jared to the frame family, as our next-up Guest Resident Chef.
Menu
{ 1st } Commenciare Pasta Fritto – Cacio e Pepe
{ 2nd } Insalata Endive, Orange, Walnut, Brown Butter, Pecorino
{ 3rd } Octopus Grilled Polenta, Radicchio, Peppers, Olive, Gremolata
{ 4th } Strozzapreti Crab, Lemon, Bottarga
{ 5th } Branzino Salt Baked, Escarole, Livornese (Calabrian Salsa Verde)
{ the finale } Panna Cotta Chocolate, Hazelnuts, Dried Plums
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