Pâté, Confit, Rillette Book Launch Dinner / Chef Brian Polcyn & Michael Ruhlman

May 7th

frame
presents
Pâté, Confit, Rillette
Book Launch Dinner
with
Chef Brian Polcyn and Michael Ruhlman
and
James Rigato
Anthony Lombardo
Nick Janutol
Shawn Loving

If you have the books, Charcuterie and Salumi on your bookshelf, then we have a treat in store for you.

Followers of the craft of charcuterie, there is a Pâté and Terrine revolution upon us and there is none other than Brian Polcyn and Michael Ruhlman to provide a comprehensive guide to the most elegant and accessible branch of the charcuterie tradition. 

Allow us to introduce Polcyn and Ruhlman’s May, 2019 new book release,
Pâté, Confit, Rillette
with a book dinner at frame. 

Jacques Pépin got a sneak peek of the pages, and said, “An essential, much-needed book about a branch of gastronomy that has been amazingly neglected in America until recently, even by the best-known culinary schools.”

Needless to say, we’re beyond smitten to be the first stop in this national tour with a preview and book signing by Brian Polcyn and Michael Ruhlman. To boot: Brian will be preparing the first course of pate, confit and rillettes and joining him in the frame kitchen are Chefs James Rigato, Anthony Lombardo, Nick Janutol and Shawn Loving, each preparing a course inspired by this new book.

We’re jonesing for this one already…which is why we are launching so early.
We couldn’t wait to share with you!

The chef level in frame’s kitchen, the extensive wine list and having Michael Ruhlman mingle at our tables (Ruhlman also wrote The French Laundry Cookbook and Making of a Chef, amongst many other national best sellers)
add to the joyful conviviality of this book dinner experience.


Tuesday, May 7th
5:30pm and 8:30pm seatings
$100.00 + tax and service fee

Included:
Time spent with Brian Polcyn and Michael Ruhlman
Dinner by Chefs Brian Polcyn,  James Rigato, Anthony Lombardo, Nick Janutol and Shawn Loving
inspired by dishes from Pâté, Confit, Rillette

Additional:
Copies of the just released book, Pâté, Confit, Rillette by Brian Polcyn and Michael Ruhlman
Brian and Michael will be signing personal copies at the end of each seating.
A thoughtful wine pairing by frame’s resident wine director and sommelier, Bryan Lamorena


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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?

Megan

“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.”

23839 John R Rd #2

Hazel Park, MI 48030