Macarons Class with Foundation Hotel Pastry Chef Duncan Spangler
Learn the secrets to making Parisian-style macarons in this frame class with the ever-charming Chef Duncan Spangler of The Foundation Hotel. Start off the evening with a frame welcome cocktail or glass of wine and join Duncan for an introduction to baking these beauties. Hands-on from start to finish, you’ll learn to create perfectly round, smooth macarons with gorgeous fillings – all accompanied with light dinner of seasonal fare from frame’s chef Rebecca LaMalfa. Recipes, as well as tips, secrets and techniques are all included.
And you’ll even come away from the evening with your very own half dozen of macarons.
Class begins at 7pm and is limited to 20 students.
March 28th – Sold Out
May 9th – Sold Out
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?
“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.”