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Dinner with James Beard Foundation’s Best Chef in the Midwest Paul Berglund


Dinner with James Beard Foundation’s Best Chef in the Midwest Paul Berglund Frame & FRAMEbar > Dinner with James Beard Foundation’s Best Chef in the Midwest Paul Berglund

frame presents Dinner with: James Beard Foundation’s Best Chef in the Midwest Paul Berglund with Wines by frame’s Sommelier Sean Crenny and Cocktails by frame’s Mixtress Jaz’min Weaver in the yurts @ frame and inside @ frame 

When Chef Paul Berglund decided it was time to claim a new sense of home, he knew Grand Rapid’s rich agriculture and strong food community was the magic.

The James Beard Foundation’s 2016 Best Midwest Chef winner…awarded for his Northern European cuisine as executive chef at The Bachelor Farmer in Minneapolis (Bon Appétit Magazine named Top 10 Best New Restaurants) is heading to frame…and we’re beyond smitten.

In between projects ( hint: Grand Rapids is about to be getting something really fabulous) Paul connects his own heritage and elemental style into dishes like ‘roasted squash gazpacho with sea salt croutons’, ‘homemade kale and eggplant lasagna with late-season tomatoes’ and ‘pork loin roasted over coals with chimichurri ‘ – nailing his obsession – and we don’t use the word obsession lightly – of working with Midwestern flavors.

A few bites in, and you’ll too be swooning & understanding why Paul has earned such accolades. Join us for a taste of what’s to come to Western Michigan.

Dinner With: James Beard Foundation’s Best Chef in The Midwest Paul Berglund { 01 } Roasted Fall Squash Gazpacho Manchego Crisps, Sea Salt Croutons

{ 02 } Charred Italian Frying Peppers New Potatoes, Smoky Pistachio Sauce, Red Onions, Parmigiano-Reggiano { 03 } Kale and Eggplant Lasagna Late Season Tomatoes, Pecorino Romano { 04 } Cauliflower and Pork Loin with Chimichurri Roasted Over Coals
{  Sweet Ending  } Mom’s Crackle Cookie Sandwich Homemade Peppermint Patty Buttercream
++ Chef is kindly requesting no dietary changes to this dinner menu ++

Friday & Saturday October 8th & 9th 5:30pm and 8:30pm Seatings $75.00 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: A Fall 5-Course Dinner Party with Chef Paul Berglund 

Additional: A Perfectly Paired Wine Pairing by frame’s Sommelier and Wine Director Sean Crenny. Gorgeous bespoke cocktails by 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 trainingpreserving the uniqueness of the frame experience while staying extremely conscious of the role we play in minimizing the spread of coronavirus.  Give the year-round 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, summer school, 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!