Catalan Spanish Wine Dinner
Matt Tulpa

Chef Matt Tulpa Chef Shelby Detroit


Modern Catalan. A Spanish Wine Dinner w/ VIN°VI & Chef Matt Tulpa Frame & FRAMEbar > , , , > Modern Catalan. A Spanish Wine Dinner w/ VIN°VI & Chef Matt Tulpa

Prepare to be transported to one of the world’s most revered culinary regions…
Nestled between the Mediterranean Sea and the Pyrenees Mountains in the Iberian Peninsula lies the enchanting land of Catalonia. Home to Barcelona, it is a region of rich cultural, linguistic, and culinary heritage.

Wanting to bring a part of her birthplace to Michigan, Catalan native Núria Garrote-i-Esteve founded VIN°VI & Co. in 2011 in metro Detroit, the place she’s called home for nearly 20 years, and began importing top quality wines from small producers in Catalonia that she has a personal relationship with. Wines bearing the VIN°VI & Co. stamp highlight the diversity and beauty of Núria’s homeland, although the scope has since grown to include producers that tell a story of vision and place from all over Spain and Southern France.

This April, Núria is doubling down on her mission to bring metro Detroit one step closer to Catalonia as VIN°VI introduces the inaugural Catalan Wine Week — 10 days of dinners, tastings, and events that coincide with the Catalan celebration of La Diada de Sant Jordi, a festival commemorating Saint George. During this time, the streets of Barcelona and cities across the region are crowded with people celebrating and exchanging books and roses with loved ones.

In keeping with this tradition, Frame is proud to host Núria alongside boundary-pushing Chef Matt Tulpa of Detroit’s Shelby for a very special weekend of VIN°VI-curated Catalan wines paired with a progressive culinary experience reflective of the region’s world-class caliber.
Channeling Catalan’s culinary greats, Chef Matt tasted each wine and then conceptualized each plate to complement, resulting in innovative dishes like lees-marinated Spanish mackerel with mussel glaze, seafood rice with smoked pepper sabayon and katsuobushi made from Spanish turbot roe, fermented mushroom-glazed squab breast, and smoked caramel pear custard.
Simply put: You won’t find anything else like this outside of Spain; so stop looking and book your Frame table before it’s too late!

Modern Catalan Menu

Course 1
Garden Variety “Gaudí” Salad
Spring Vegetables, Country Ham, Shrimp “Fossil” Cracker
Valldolina, Brut Nature, Cava Reserva 2019

Course 2
Spanish Mackerel “Escabeche”
Lees-Marinated Mackerel, Mussel Glaze, Smoked Oil
Castell D’Encús, “Ekam,” Costers del Segre 2020

Course 3
Seafood Rice
Smoked Pepper Sabayon, Spanish Turbot Roe Katsuobushi
Blai Ferré i Just, “Ona,” Priorat 2019

Course 4
Monkfish & Grilled Bread
Torchon, Meringue
Castell D’Encús, “Acusp,” Costers del Segre 2018

Course 5
Squab Land & Sea
Kombu-Honey and Fermented Mushroom-Glazed Squab Breast, Poached Mushrooms, Squab Sauce
Alemany i Corrio, “Pas Curtei,” Vi De Garatge 2020

Course 6
Caramelized Pear Custard
Idiazabal Cheese Cracker, Smoked Caramel
Alemany i Corrio, “Cargol Treu Vi,” Vi De Garatge 2021