Zingermans’ Miss Kim’s Korean Buddhist Bibimbob Dinner

Sep 7th - Sep 8th

frame
presents
A Korean Buddhist Dinner
with
Zingermans’ Chef Ji Hye Kim of Miss Kim Korean Restaurant

Meet Ji Hye Kim, chef and founder of contemporary Korean hot spot Miss Kim in Ann Arbor, partnered with Zingerman’s. This overly-passionate chef grew up in Seoul, South Korea and is obsessed with serenity, meditation, the finer points of fermentation and Korean Buddhist cuisine. Kim says her love for food began at a young age when her mother made her homemade Korean food from scratch.
“My mother didn’t teach me how to cook,” she says. “What she taught was to recognize good food because she fed me good food.”

The Miss Kim project is the culmination of years experimenting with her favorite childhood dishes, the pursuit of inspiration and the imagination to partner with Zingermans founders Paul Saginaw and Ari Weinzweig. Miss Kim’s secret weapon: her personal collection of ancient Korean culinary texts.

Fast forward and here we are together at frame: with a creative Miss Kim menu reinterpreting Korean Buddhist cuisine, foraged and fermented flavor, using seasonal ingredients and traditional Korean products. The tastes and sensations, accompanied by extraordinary Korean cocktails are every bit as good as they sound in the menu below.

The Buddhist philosophy of this dinner is that when you cook, you must cook with the same care, love and tenderness as a parent might for a child. Simply put: your belly and heart will leave nourished on every level after this frame experience.


MENU

{{ Amuse }}
Trio of Buddhist Chips
Lotus Roots, Sweet Potatoes, Seaweed

{{ Soup }}
Creamy Potato Jook
with Sansho Peppercorn

{{ Salad }}
Spicy Greens
in Tomato and Plum Vinaigrette

{{ Entree }}
Buddhist Bibimbob
with Whole Grains, Mushrooms, Local Vegetables, Gochujang
Served with White Napa Cabbage Kimchi with Yellow Peppers, Assorted Pickled Vegetables
Option to add at checkout: Soft egg, Chicken and Pork Belly

{{ Dessert }}
Soy Milk Pudding

with Seasonal Fruit Compote


Friday and Saturday, September 7th and 8th
6:00pm and 9:00pm seatings

$65 / person + tax and service fee

Included:
An amazing Korean Buddhist Dinner that can be prepared vegan if so desired.
Also, the meal is prepared wheat free (other than the soy sauce/soy paste and chili paste that use wheat as a starter)
If you are celiac, please let us know in the questions upon checkout and we can accommodate.

Additional:
Beer, Wine and Miss Kim Cocktails prepared special for the evening.
Option to add at checkout: Soft egg, Chicken, and Pork Belly

Service fee takes care our staff’s living wage and fees associated with hosting dinners at frame. Gratuity is not included in the ticket price and is always welcome and appreciated.


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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.

What are people saying?

Megan

“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