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A Wood-Fired Plant-Based Summer Pizza Party by Cleveland Chef Mike Dudiak
COAL PIZZERIA + WINE POPUP

Cleveland Chef Mike Dudiak Cleveland Chef

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A Wood-Fired Plant-Based Summer Pizza Party by Cleveland Chef Mike Dudiak Frame > , , , , , , > A Wood-Fired Plant-Based Summer Pizza Party by Cleveland Chef Mike Dudiak

Attention, pizza aficionados: Due to popular plant-based demand, we’re transforming our Frame Pavilion — which boasts the same intimate Frame vibes with a polished wooden floor, a clutch of summer spritzes and picnic wines, moody lighting, and great music — into a rustic, open-air, wood-fired pizzeria for one fabulous July weekend with Cleveland Chef Mike Dudiak (LA’s Ramen Hood and Cleveland Vegan).

After spending a decade-plus mastering his naturally leavened Grandma-style sourdough pies, Chef Mike is rolling out COAL, his solo pizza gig featuring plant-based cheeses unlike anything you’ve tasted before reimagined in fun flavors like “Ratatouille Pizza,” with summer vegetables cooked in sauce with olives and garlic — all embraced by the smoky whispers of a live fire.

Grab your summer besties and snag your seats. For this communal pizza party, tickets include two family-style salads, a bespoke 11- x 14-inch pizza (pre-selected), dessert, and the opportunity to add an additional pizza to sate the hungriest of bellies. We also hear rumors of a hyper-seasonal chilled gazpacho!

Add in Frame’s liquid joy, and these slices will be remembered long after chewing the last piece of perfected crust.
We sort of see this as the perfect backyard party, letting us be your hosts!
Parties larger than 8? We got ya. The results are as interactive-ly fun and every bit as good as they sound. Shoot us a note; our talented Frame team is on the ready to handle everything for you.

Want to get even more hands-on?:

Join us for a two-hour hands-on Pizza School, as Chef Mike takes us step-by-step through the process of crafting his gourmet hand-crafted vegan pizzas. Learn how to work with cashew-based cheeses, how to handle and properly pull cold-fermented fresh dough, and get the scoop on how to work a stone-hearth oven.

Bring your most burning (pizza) questions!
Learn a lot, eat a lot. Bring a friend, meet new friends.
As always, there’ll be expertly paired vegan beverages and all the recipes to take home.
Eat the fruit of your labor.
Wednesday, July 12th
6:30 PM.


COAL
Plant-Based Pizzeria Menu

{ to start }
“Family-Style” Salads for Two

Avocado Salad
Greens and Tomato Vin
+
Citrus Farro Salad
Herbs and Shaved Fennel

{ main event }
Pre-Selected Pizza

Ratatouille Pizza
Summer Vegetables Cooked in Sauce with Olives and Garlic 
or
Grandma Pizza
Tomato Sauce, Torn Basil, Caramelized Onions, Cashew Mozzarella 
or
Margherita Pizza
Fresh Vine Tomatoes, Basil, Garlic with Cashew Mozzarella 
or
Mushroom Pizza
Seared Mushroom Blend, French-Style Creamy Cashew, Greens 
or
Broccolini Pizza
Roasted Broccolini, Garlic, Chilis, Fennel and Almond Ricotta 

{ sweet ending }
Vanilla Panna Cotta with Berries