A Summer Solstice Scandinavian Dinner
Chef Jill Vedaa of Salt, Cleveland
June 21st is the longest day of the year when sunlight reigns and nighttime feels like an eternity away. We know it as the Summer Solstice, but in Scandinavia, it’s as proper of a holiday as New Year’s Eve, and more accurately known: as midsommar. So who are we to argue that we in the states, shouldn’t equally celebrate.
Begging for birch branches, well-chilled aquavit and a smörgåsbord of arctic char gravlax and roasted beets with dill and creme fraiche, the very talented Jill Vedaa of Salt in Cleveland, a prestigious James Beard Semifinalist for Great Lakes, Best Chef, joins us with an inventive Nordic menu influenced by the Solstice.
Invigorated by the sun’s energy , we will eat by candle light, pin some flowers in our hair and soak up as much (aquavit) and daylight we can inhale.
( 1 )
Dill, Creme Fraiche, Cucumber
( 2 )
Red Cabbage and Potatoes
( 3 )
Arctic Char Gravlax
House Mustard, Watrecress, Rye Crumb
( 4 )
Charred Fennel, Leek Cream
( 5 )
Friday, June 21st
5:30pm and 8:30pm seatings
$50 per person + tax and service fee
A Scandinavian dinner by Jill Vedaa of Salt in Cleveland influenced by the Summer Solstice.
Summer Cocktails, Aquavit, Wine, and Beer
Tickets on Sale Now.
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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.
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“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.”