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A Réveillon Dinner with Chefs Michael Moeller and Brenna Welch Frame & FRAMEbar > dinner, holiday, wine > A Réveillon Dinner with Chefs Michael Moeller and Brenna Welch

frame presents New Orleans A Réveillon Dinner by Michael Moeller and Brenna Welch
A Réveillon dinner (REV-ee-on) by Chefs Michael Moeller (Shelby Detroit) and Brenna Welch (pastry chef at Rose’s Fine Food and Wine, pre-pandemic) typifies everything we crave about the feelings of togetherness, good cheer, and celebrating culinary traditions from the world. The word “Reveillon”(in French, New Orleans’ original language) means “awakening,  dating back to the early 1800s. In context: a big family meal to reawaken the senses and celebrate the joys of the season with a feast of epicurean proportions. Which is exactly what next up frame chefs in residence are bringing us in juxtaposition: their style combines the philosophy of classical French cuisine with a love for big New Orleans texture and flavor. Working in well-regarded kitchens in New Orleans before moving to Detroit in 2019, here for this one-night-only frame experience, chefs are using their creative genius and techniques to share dishes they don’t get to do in their home kitchens. Prepare To Fall in Love with Michael & Brenna and Meet Réveillon: Pork Cracklin with Apple Kimchi. Oyster Stew. Orange a la Duck with Cognac Sauce and Fennel Tarragon Oil. Grab your besties … this is the holidays at frame, done New Orleans style.
++ Chefs are kindly requesting no dietary changes to this dinner menu++
Menu 

{{   1   }} Pork Cracklin with Apple Kimchi Double-Fried Pork Belly with a Ginger Heavy Michigan Apple Kimchi Celery Leaf Apple Dust & Maple Sugar

{{   2   }} Orange a la Duck Dehydrated Satsuma that’s been Rehydrated in Peychaud’s Spiced Beer. Duck Cognac Sauce. Cooked Red Beets. Fennel Tarragon Oil

{{   3   }} Two-Piece Dark Sweet Tea Brined Dark Meat Chicken, Marinated in Buttermilk and Fried Dipped in a Crab Fat Chili Oil

{{   4   }} Oyster Stew Confit Parsnip. Dried Oyster White Wine Reduction. Cashew Cream Sauce. Fennel Oil.

{{   Palette Cleanser  }} Ginger-Cane Syrup Sorbet

{{  5  }} Newport 100 Mint Panna Cotta, Eucalyptus Gel, Caramel, Burnt Sugar Shortbread.

++ Chefs are kindly requesting no dietary changes to this dinner menu++

Thursday, December 16th 5:30pm and 8:30pm Seatings $72 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 Réveillon dinner (REV-ee-on) by Chefs Michael Moeller and Brenna Welch

Additional: A Wine Pairing by frame’s Sommelier and Wine Director Sean Crenny Gorgeous bespoke cocktails by frame’s 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 protocol on workplace infection-control practice and health and safety training. 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 master classes, 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
Holiday Bookings at frame and FRAMEbar Let our stylish space play host for your holiday get-togethers .. we do it all in-house, executing everything to the highest standard, thoughtfully and creatively, frame-style.
Tickets on Sale Wednesday, November 10th at Noon. Please choose: the yurts @ frame (one price for up to 6 guests) or the frame dining room (sold singularly for 1-8 guests)