A Spring Pie Workshop
Pie Squared: Irresistibly Easy Sweet & Savory Slab Pies
When Pies Fly: Handmade Pastries from Strudels to Stromboli. Empanadas to Knishes
Whether you’re a novice baker or a complete beginner, this pie workshop by food writer and book author Cathy Barrow is a March must-do.
Just in time for spring entertaining, Cathy demystifies the often-daunting subject of pastry-making, with recipes and hands-on techniques straight from her two hit books, When Pies Fly and 2019 James Beard Nominated Pies Squared.
Between the two books, you’ll find pages and pages and dozens of recipes of pie shapes and crusts from the likes of Spiced Apple Strudels and Bahn Mi Tarts to Curried Chicken Slab Pie and Pineapple and Toasted Coconut Kolache.
For these two frame mid-day workshops, Cathy will be in town to focus on two recipes with us, teaching fundamental and applicable cooking techniques, one from each book.
From Pie Squared we will tackle a Cream Cheese Dough and learn Any Day Raspberry Slab Pie.
And From When Pies Fly, we will focus on Puff Pastry and an Antipasto Stromboli.
You’ll leave with not only will all the tools and tricks you’ll need to impress any crowd, but you’ll also master pie dough, much on pie, take-home recipes, meet like-minded friends and chat with Cathy as she will be signing personal copies of her books at the end of each workshop.
Saturday, October 3rd
10:00am and 1:00pm
$80 per person + tax and service fee
Each class is limited to 20 guests
A 2-hour spring pie workshop with food writer and book author Cathy Barrow.
Copies of Pie Squared: Irresistibly Easy Sweet & Savory Slab Pies
Copies of When Pies Fly: Handmade Pastries from Strudels to Stromboli. Empanadas to Knishes
++ a-la-carte brunch cocktails, juice, and wine.
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Our 2020 mantra: less stuff, more experiences! With an ever-changing line-up of chef residencies, wine workshops, chef-taught cooking classes, food and film collaborations, book dinners, cocktail master-classes and more, no two days at frame are ever the same. Purchase any experience/workshop to guarantee admittance (they sell out quickly!) and then print out frame’s promo poster to surprise your loved one! We can help transfer the tickets to the lucky receiver when the time is right! We also offer frame gift cards — A gift that can be used to purchase any future frame experience and can be used at frame for wine, cocktails, beer, and frame merchandise! Now available in any denomination. Purchase an eGift or mail a physical gift card HERE
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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?
“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.”