The Best of Winter with Chef Joseph VanWagner

Feb 22nd

The Best Of Winter 
A Foraged Dinner 
Chef Joseph VanWagner

As an ode to winter’s harvest, we introduce to you the rather brilliant Chef Joseph VanWagner, who’s cut his teeth at Chicago’s Purple Pig and held posts as Sous Chef at Chartreuse and Executive Sous Chef at Bacco Ristorante. One of the genuine pioneers of foraging, gathering, and harvesting; and on a mission to introduce us to the best winter fare Michigan has to offer…
We call him the ‘ Vegetable Whisperer.’

With acute respect for farmers and producers, Joseph spends his time in search of our state’s tastiest ingredients which he serves up in playful menus supercharged with modern interpretations at Tecumseh’s Evans Street Station

Winter Carrot Cake with Smoked and Whipped Great Lakes Fish.
Chowanmushi of Last Seasons Fermented Chantrelle Mushrooms, Parsley Root Tortellini, Stuffed MI Squab, Wintered Turnip Gratin and Fermented Beet Snow(Cone)s. 

The result is a style that demands attention. And trust us. We’re listening.

(( a vegetarian option is available at checkout  ))

(   1   )
Sunchoke Crisp
Sunchoke Cake, Sunchoke Cream, Sturgeon Caviar


(   2   )
Toasted Birch Cream, Foraged and Fermented Sumac Pearl


(   3   )
Winter Vegetables
Chowanmushi of Last Season’s Fermented Chantrelle Mushrooms
Winter Carrot Cake with Smoked, and Whipped Great Lakes Fish
Grilled Stuffed Fennel with Fennel Sausage, and Toasted Cream


(   4   )
Parsley Root Tortellini
Parsley Broth, Parsley Oil


(   5   )
Stuffed Michigan Squab
Foie Gras and Pistachio draped in Last Summer’s Preserved Sour Cherry
Served with Wintered Turnip Gratin


(  pre-dessert  )
Fermented Beet Snow(cone)
Cured Opo Squash(cone)


(   6   )
Parsnip Tart
Worcestershire, Ginger, Maple, Sherry
Recipe by Pastry Chef Ben Robison of Detroit’s Chartreuse 

Saturday, February 22nd
5:30pm and 8:30pm 

$65 per person + tax and service fee

A beautiful 6-course dinner and time with Chef Joseph VanWagner
A vegetarian option is available at checkout.
++ Chef is kindly requesting no dietary modifications to the menu ++

A wine pairing by frame’s beverage director Bryan Lamorena
++ a-la-carte frame cocktails, wine, and beer

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What is Frame?

Tucked quietly behind joebar, frame is a revolving creative hub, home to a carefully curated programs of chef residencies and all round awesome experiences. 

Chef residencies, Sunday at Nonna’s Dinners, rap battles, art workshops, live acoustic sessions, cocktail pairings,  you name it… explore your interests, hone your skills, master a new art craft. meet new friends, share a meal. drink cocktails.  No two days here are ever the same. Seasonal, locally sourced and above all delicious, we’ve built our reputation on the food and drink we serve at frame.

We also partner up with a variety of brands on events of all different shapes and sizes, offering up top-notch food and drink and creative in-house production. frame can seat up to 50 guests dining or 80 guests, theater-style.

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“Tried out frame as part of the ‘grandma’s basement series’ with Chef James (Mabel Gray) and Chef John (Grey Ghost). Our Italian Family Dinner was delicious! Enjoyed every course (which kept coming). Best meatballs I’ve ever had!! Love the idea of home Cookin with a little flare, shared Family style with strangers. A wonderful evening!”

What are people saying?

Mark Kurlyandchik, Detroit Free Press

“The vibe at the Frame dinners also reflected the personalities of the chefs, who were able to interact with guests and offer stories about their food memories while cooking rustic dishes without the same expectations that come with their respective restaurants. The food was predictably great and unpretentious, but the series also highlighted the growing importance of personality and storytelling to the modern dining experience.”

23839 John R Rd #2

Hazel Park, MI 48030