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Modern Korean with Chef Sean Marshall


Modern Korean with Chef Sean Marshall Frame > Modern Korean with Chef Sean Marshall

frame presents Modern Korean by Chef Sean Marshall  with Wines by frame’s Sommelier Sean Crenny and Cocktails by frame’s Mixtress Jaz’min Weaver in the yurts @ frame an inside @ frame 
Refined Versions of Quintessential Korean Dishes. Count Us In. Prepare to meet Chef Sean Marshall, who credits working under Chef Takashi Yagihashi, Michelin Star awarded restauranteur with French-training and Japanese heritage, for turning his eye to elevating Korean ingredients. Adopted as a child, Sean’s Hungarian and Polish parents firmly believed in a diverse palate, starting his education on food young; expanding his culinary circle from Metro Detroit to explore what the rest of the country had to offer. From Polish markets to Italian delis to Middle-eastern bakeries, to travel at every opportunity from San Fransisco to Hawaii. Being adopted, Sean had little exposure to his own Korean heritage, so he began to dive into it the best way he knew how – through food. Connecting his heritage and a culmination of a storied career, Sean brings a playful October dinner to frame reflecting his journey through chef-hood, rounding out his identity as a Korean American. Think: spicy quail with stuffed quail ballantine and soondubu panna cotta.  Individual bites of Banchan (a collective name for small side dishes in Korean cuisine). Venison kalbi rib with Korean mustard and yuzu kosho. Each dish handcrafted and plated to perfection in the frame kitchen. Grab your pod and dine al-fresco in the peacefulness of our yurts…or snag a seat by our open kitchen. paired wines. flawless cocktails. old school flavor. new school Korean style. we hope we don’t have to fight you for a seat
Modern Korean Menu
{{  01  }} Tteok Crispy and Chewy Rice Cake, Mushroom and Seaweed Dust, Ssam Sauce, Soy Bean Mayonnaise {{  02  }} Living Scallop Chicken Liver Katsuobushi, Macadamia Nut, Pine Vinegar {{  03  }} Spicy Quail Stuffed Quail Ballantine, Soondubu Panna Cotta, Seasoned Rice, Quail Yolk {{  04  }} Duck Bulgogi Banchan Duck Breast Brushed With Plum Honey, Bulgogi Veloute Five Expressions of Banchan {{  05  }} Venison Two Ways Venison Kalbi Rib, Korean Mustard, Yuzu Kosho, Peach Emulsion Tartare, Pine Nut, Ssam Sauce, Glazed Lettuce, Wild Rice, Shrimp {{  + a very special sweet ending  }} Surprise
++ Chef is kindly requesting no dietary changes to this dinner menu ++

Friday & Saturday October 15th & 16th 5:30pm and 8:30pm Seatings $72.00 per person + fees + tax Option #1 (the yurts @ frame) parties booked for 6 guests per yurt
Option #2 Socially distanced inside seatings @ frame Parties of 1 to 8

Included: 5 Modern Korean Courses by Chef Sean Marshall

Additional: A Wine Pairing by frame’s Sommelier and Wine Director Sean Crenny Gorgeous bespoke cocktails by frame’s mixtress Jaz’min Weaver

Pre-Covid canceled frame tickets: If you have a frame credit that you would like to use for this experience please email us here and we will happily honor your credit. Covid Protocols at frame Please know that our response plan includes every measure of the protocol on workplace infection-control practice and health and safety training for both dine-in and carry-out. We are preserving the uniqueness of the frame experience while staying extremely conscious of the role we play in minimizing the spread of coronavirus. Give the gift of frame and FRAMEbar With an ever-changing line-up of chef residencies, wine workshops, chef-taught cooking classes, food and film collaborations, book dinners, cocktail masterclasses, and more, no two days at frame are ever the same.  frame gift cards are available in any denomination and make year-round gift-giving really easy! Purchase an eGift or mail a physical gift card HERE
Tickets on Sale Now. Please choose: the yurts @ frame parties booked for 6 guests per yurt or the frame dining room (sold for 1-8 guests) Looking to book more than 8 for a fall dinner party inside, email us here and let’s host a little party together!