A Very Modern Dinner Party with Traverse City's Modern Bird
At Frame, we are way bigger than the four walls that surround us. From our first humble pop-up in 2017, we’ve stayed strong on our mission of sharing our space with chefs, farmers, winemakers, brewers, bakers, authors, and other artisans, to tell their stories, philosophies, and cultures through the Frame lens. To that end, traveling to find gems is an integral part of our purpose. Prepare to meet Modern Bird, from Chicago chefs Andy Elliott and Emily Stewart (BOKA, Bang Bang Pie & Biscuits), who we fell in love with on a recent trip to one of our favorite culinary stomping grounds.
At just barely a year old and already one of Traverse City’s chicest spots, Modern Bird spins an ever-evolving, seasonally-led menu with hyper-locally grown produce from neighboring Loma Farm & Lakeview Hill Farm. Riding the wave between tradition and innovation while loving their newly found Northern Michigan food-loving community, Andy and Emily are heading to Frame with their local purveyors in tow for one very tasty January night.
Think: wagyu coulotte with maitake mushroom; potatoes with leek ash, pecorino and smoked trout roe;
beets with horseradish creme, jammy eggs, and fava shoots; crispy fried chicken; and homemade winter cream puffs.
The results are as interactively fun and every bit as good as they sound.
Snag late January seats for yourselves or snap up a Modern Bird x Frame gift certificate for the hard-to-gift on your lists who appreciate cooking at its absolute best.
Gifting Modern Bird at Frame? Same. So Are We.
Make the booking through Frame’s website and shoot us a note here and our gifting team will gather the details so we can get your custom gift certificates ready for pickup.
Modern Bird
by Chefs Andy Elliot and Emily Stewart
One
Beets, Horseradish Creme Fraiche, Speck, Walnuts, Jammy Egg, Fava Shoots
Two
Potatoes, Leek and Pecorino Sauce, Leek Ash, Freeze-Dried Peas, Smoked Trout Roe
Three
Fried Chicken, White bbq Sauce
Four
Wagyu Coulotte, Caramelized Onion Hollandaise, Pickled Mustard Seed, Maitake
Five
Winter Cream Puff