Mardi Gras, A Louisiana Creole Dinner with Lula's Louisiana Cookhouse

Mar 4th

Mardi Gras, A Louisiana Creole Dinner 

Lula’s Louisiana Cookhouse 

When the words Crawfish Etoufee and Pecan Whiskey Sauce run in the same sentence, you already know the night’s a winner. In perfect time to celebrate Mardi Gras, we bring you creole and southern cuisine from a Michigan hidden gem, in the unexpected tiny cool town of Owosso in Shiawassee County (population 15,000).

Meet Lula’s Louisiana Cookhouse, work of executive chef John Beilfuss and his wife Morgan – who collectively have one goal – to bring from scratch creole, cajun and southern comforts – to the dining scene, serving imaginative dishes like  Andouille Jambalya, Fried CatFish Po’ Boys and Banana Foster Waffles. As we said, Owosso? An unusual location for such a thoroughly modern destination for “deep, lavish southern flavours” with such heart and soul.

Born out of frame’s love to collaborate for celebratory pleasure, we’re curating a feast with the Lula team, before Lent season begins. Full of chaotic charm, we’re quite confident you can skip booking a flight to The French Quarter this year.

The French call it Mardi Gras; the Brazilian and Caribbean cultures call it, Carnival.
For us, this is the custom of power-loading our gluttonous behavior before Ash Wednesday.

Plan on innovative imbibing : our beverage team will be slinging New Orleans’ famed Sazerac’s, Vieux Carré cocktails and The Ramos Gin Fizz as well as a live blues jazz band, whooping it up inside frame to keep the spirit alive.

Indulge! Let us throw a few strands of colorful beads around your neck.
Might as well get ahead of the game, Fat Tuesday will be coming quick.


{{   Amuse    }}
Shrimp Remoulade
Chilled Shrimp in a delightful tarragon infused Creole Mustard sauce
over Slaw with Lula’s Vinaigrette
topped with house cured duck egg yolk and fresh tarragon
{{   First   }}
Lula Mae’s Gumbo
A rich Gumbo of dark roux, the trinity, tomato, housemade Andouille and Tasso,
okra and bites of Lula’s famed house fried chicken
{{   Second   }}
Mardi Gras Jambalaya
A creole style (tomato based sauce) jambalaya,
with house made ham, bacon, Chaurice sausage, and tasso,
full of shrimp, chicken, crawfish and a fried oyster
{{   Third   }}
Crawfish Etouffee
Crawfish tail meat in a hearty stew of a medium roux,
the trinity, rich stock and Lula’s secret recipe creole seasoning
{{  Fourth   }}
Grillades and Grits
Medallions of beef seared and braised in a gravy of dark roux,
the trinity, and tomato, served over garlic confit yellow grits.
{{   Fifth   }}
Creole Porchetta
Whole local side of local pork stuffed
with house made boudin blanc and pork tenderloin,
roasted and dressed with pan jus.
House made hush-puppies served with red chile scallion aioli
{{  Last but not least   }}
Bread Pudding
A very special bread pudding, with Lula’s house made French bread,
apples, and sultanas, with a pecan crumble topping and Pecan Whiskey sauce

Monday, March 4th
5:30pm and 8:30pm seatings
$55 per person + tax and service fee

A 7 course Louisiana Creole dinner from the chefs of Lula’s Louisiana Cookhouse, dozens of colorful Mardi Gras beads and a live blues jazz music.

Beer, Wine and a menu of New Orleans most coveted cocktails

Tickets on sale now!

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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?


“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.”

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