A Sardine Book Dinner
Ari Weinzweig of Zingerman’s
Special Guest Chef Michael Barrera
On most given days, you’ll find Ari Weinzweig rustling up dishes from one of the fabulous classic Zingerman’s ventures or teaching a seminar on “ Creating a Vision of Greatness.” But what you may not know, is that when Ari has a minute to spare (we’re not sure when!?) he parlays the Zingerman’s experience through the written word, as a best-selling food writer.
Hence, alongside Ari, we’ve curated an evening of Sardines based on his follow-along chapbook, Sardines! which is part of the first edition of handmade books produced in Ann Arbor by Zingerman’s Press.
In an informal chat and Q&A, Ari will smash Sardine stereotypes, share his delight with the little fish, offer a commentary on canned versus tinned… and answer the never-ending question: Sardines! What can they do?
After getting the inside scoop from Ari, we will sit down for an inventive sardine-based feast by Chef Michael Barrera that will show you what these omega-3-rich fish are all about.
A limited number of Ari Weinzweig’s Sardine books were printed on sustainably-forested paper and lovingly handmade for this special night at frame using a simple pamphlet stitch. Ari will be signing copies at the end of the evening.
Each guest will receive a copy of the book which is included in the ticket price. Additional copies will be available during your ticket purchase. Each book is hand assembled and we cannot guarantee additional copies will be available the night of the event. If you wish to order additional copies, we advise you add them to your order upon checkout.
On the Table
Wooden platter boards with Sardine Spreads and hand selected Tinned Fish including Mackerel and Tuna
Greek Sardine Salad
Roasted Peppers, Cucumber, Olives, Greens and a Tin of Glorious Sardines
Olive Paste, Roasted Peppers and Sauteed Fennel
Wood Fired Grilled Fresh Sardines
Wood Fired on frame’s wood-fired grill
Sardine Cookies Housemade by the ZingBakehouse
Tuesday, November 13th
$65 per person + tax and service fee
A copy of Sardines! the book, an informal book chat and Q&A with Ari and an inventive sardine-based feast by Chef Michael Barrera
Wine, Beer and frame cocktails (that pair with Sardines, of course!)
Additional copies of the book Sardines! via preorder at checkout
A smorgasbord of Zingerman’s sourced tin fish to purchase and take home to experiment within your own kitchen.
Tickets on Sale Now.
Limited to one seating of 48 seats
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.”