Southern Delights with Eater Young Gun, Maya Lovelace

Aug 17th


eater young guns

Eater Young Guns
Eat + Drink Week
Southern Delights
Maya Lovelace
Portland’s Yonder
Class of 2016 Eater Young Guns

Channeling the wisdom from her great grand-mother, a Western North Carolina bootlegger, Chef Maya Lovelace has stacked accolade after accolade from Zagat, the James Beard Foundation and Eater, as a Class of 2016 Young Gun. All for the exquisite Southern cooking and storytelling from her Portland kitchen of Southern Delights, Yonder. 

Bringing her intimate southern dinner party to frame, plan on the sounds of bluegrass and r&b and cocktails riffing on traditional libations (Pimms punch, spiced tea, moonshine) for an evening to satisfy your soul with the comforts of Maya’s kitchen.

There are no two ways about it. Lovelace is the Real Southern Deal


{ First }
Chilled Zucchini and Buttermilk Soup
with marinated cherry tomatoes, sumac toasted pecans, herb oil & marigold

{ Second }
Cornbread Panzanella
with Sungold tomato emulsion, country ham, cucumber, torn herbs, spicy greens, peppers, & pickled summer squash

{ Third }
Buttermilk-Brined Fried Chicken
served over fresh shelling bean, sweet corn, cherry tomato, and green bean succotash with corn cream and hot sauce

{ Fourth }
Angel Biscuits
with whipped sorghum butter and blis smoked trout roe

{ Last }
Peach Upside-Down Cornmeal Cake
with lemon verbena whipped cream and blueberries 

++ Chef is kindly requesting no dietary modifications to the menu ++

Saturday, August 17th
5:30pm and 8:30pm seatings
$65 per person + tax and service fee

A two-hour intimate family-style menu of Southern Heirloom Ingredients and Storytelling.

A beverage pairing to match the Southern flair. ++ a la carte cocktails, beer and wine

About Eater Young Guns: The Eater editors seek out the best and the brightest new restaurant industry talent to induct into each year’s class of Eater Young Guns. Their goal is to identify restaurant and bar world newcomers (Young Guns must be under 30 or in the industry for under five years) who are sure to be future stars and leaders in their fields. These Young Guns winners are forward-thinking and deeply devoted to their craft.  They’re going to keep growing, inspiring, and challenging others, and we’re excited to be a part of the industry change as they blaze new trails. Learn more about the winners on

Tickets on Sale Now.

Thank you to our official sponsors for making this event possible.
A Special thanks to Lyft for providing transportation for our traveling Eater Young Guns and our Guests!
A Special thanks to Aloft Detroit at The David Whitney Building for hosting our traveling Eater Young Guns

++ BONUS ++
25% off your ride to and from FRAME
(up to $5/ ride)
valid Aug 14-17th

lyft at frameAloft Detroit

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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.”

23839 John R Rd #2

Hazel Park, MI 48030