A Second Night of
Pâté, Confit, Rillette
A Book Launch Dinner
Chef Brian Polcyn and Michael Ruhlman
Jennifer Blakeslee of The Cooks House, Traverse City
Sarah Welch of Marrow, Detroit
Michael Barrera of Latido, Hazel Park
Alex Young of The Standard Bistro & Larder, Ann Arbor
Brian Polcyn and Michael Ruhlman’s May Pâté, Confit, Rillette book dinner was so well-received, the duo is pioneering another frame experience based on their Pâté and Terrine revolution.
When Chef Grant Achatz previewed the pages, he said, ” With Chef Polcyn’s knowledge and experience in crafting these classics and Michael Ruhlman’s ability to articulate the magic into words, this book shows us the timeless nature, both past and future, of the art of charcuterie.”
On Polcyn and Ruhlman’s second night at frame, Brian will be preparing the first course of pate, confit, and rillettes in frame’s open kitchen. And joining him will be Chefs Jennifer Blakeslee, Sarah Welch, Michael Barrera, and Alex Young, each preparing a course inspired by this new book.
Michael Ruhlman will be taking the starring role of mingling at our tables and sharing stories, while frame’s resident wine director and sommelier, Bryan Lamorena will complement each course with a thoughtful wine pairing.
Ruhlman wrote The French Laundry Cookbook and Making of a Chef, and together Polcyn and Ruhlman authored Charcuterie, The Art of Salting, Smoking and Curing, and Salumi: The Art of Italian Dry Curing.
Pâté, Confit, Rillette hits bookshelves mid-May, so we’re pretty geeked to be the first spot on the preview tour.
Wednesday, May 8th
5:30pm and 8:30pm seatings
$100.00 + tax and service fee
Time spent with Brian Polcyn and Michael Ruhlman
Dinner by Chefs Brian Polcyn, and inspired by dishes from Pâté, Confit, Rillette from Chef Jennifer Blakeslee, Sarah Welch, Michael Barrera, and Alex Young
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
Tickets on sale now.
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?
“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.”