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Sunday Supper with Greg Wade, James Beard Foundation’s Outstanding Baker

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Sunday Supper with Greg Wade, James Beard Foundation’s Outstanding Baker Frame > Sunday Supper with Greg Wade, James Beard Foundation’s Outstanding Baker

frame presents Sunday Supper by Chicago’s Greg Wade James Beard Foundation’s Outstanding Baker with frame’s wine director Sean Crenny and cocktails by frame’s mixtress Jaz’min Weaver
One of our most cherished ways to gather at frame…a Sunday Supper…especially when genuine mega-talent Greg Wade, Head Baker at Publican Quality Bread &  The Publican and James Beard Foundation Award Recipient for Outstanding Baker 2019, is leading the kitchen with a European bread inspired dinner. Think ‘Scandinavian Rogenbrot with Gravlax, Sheep’s Milk Ricotta and Marinated Fennel’ and ‘Pan con Tomate. Grilled Country Bread with Sardines and Cured Egg Yolk ‘ and we’ve dreamt up exactly the kind of food we all want to be eating on a warm summer evening with a chilled bev. in hand. A hand written menu reflecting Greg’s commitment to deceptively simple, exceptionally flavorful food that takes us to our happy place. Greg bakes using only five ethically sourced ingredients from Chicago’s biodynamic Spence Farm. It’s the wild yeasts, thoughtful fermentation and body-friendly bacteria he uses that allows us to fully absorb the vitamins and minerals in his foods. Perhaps like the Sunday Supper’s you grew up with, but with a more modern slant.

{  first course  }

Rogenbrot Gravlax, Sheep’s Milk Ricotta, Marinated Fennel, Preserved Lemon, Fresh Horseradish

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{  second course  } Pan con Tomate Grilled Country Bread, Sardines, Cured Egg Yolk

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{  third course  } Toulouse in Brioche Petite Salad

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{  fourth course  } Pork Loin Puff Pastry “Trencher” Grilled Summer Squash, Broccoli, Fonduta, Cornichon Gribiche +++

{  sweet finish  } Panettone 

++ Chef is kindly requesting no dietary changes to this dinner menu++


Sunday, August 8th 4:00pm and 7:00pm Seatings $65.00  per person + fees + tax 

Option #1 Socially distanced outside patio seating @ frame Parties of 1 to 6 Option #2 Socially distanced inside seatings @ frame Parties of 1 to 8

Included: A Five-Course Dinner by Greg Wade, James Beard Foundation’s Outstanding Baker

Additional: A Pairing by frame’s Sommelier and Wine Director Sean Crenny Gorgeous bespoke cocktails by frame’s mixtress Jaz’min Weaver ++ al-a-carte wine, frame cocktails and beer ++


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 the protocol on workplace infection-control practice and health and safety training for both dine-in and carry-out. Masks are required when entering the patio @ frame, inside @ frame, the tent@ frame, and walking around the building but can be taken off once seated. We are preserving the uniqueness of the frame experience while staying extremely conscious of the role we play in minimizing the spread of coronavirus.  Give the gift of frame. With an ever-changing line-up of chef residencies, wine workshops, chef-taught cooking classes, food and film collaborations, book dinners, cocktail masterclasses, 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
Tickets on Sale Now! Please choose: the patio@ frame (sold for 1-6 guests) or the frame dining room (sold for 1-8 guests)