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

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

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Modern Korean Menu