Plant to Plate: Winter Superfoods Dinner Party with Ann Arbor's Wilma's

Jan 12th

Plant to Plate
Superfood Dinner Party
Ann Arbor’s

Moving further into January we’re putting our best foot forward with an inventive plant-based, organic Sunday night dinner party focusing on health and wellbeing thanks to the brains and creativity behind the wildly cool team of Wilma’s in Ann Arbor (the same dynamic, thoughtful hospitality group behind Sava’s, Aventura and soon-to-open DixboroHouse.)

Welcome Winter Superfoods; think spirulina, seaweed salad, blue magik, hemp, banana acai, pink pitaya, Tumeric and goji — built into a completely organic 5-course menu for our plant-proficient frame family just in time to focus on the foods we need to keep ourselves healthy in these winter months.

Come on-come all: this SuperFoods menu can accommodate (almost) all of our dietary restrictions: gluten-free, vegan and vegetarian … with a pistachio dukkah encrusted Ahi tuna seafood option.

Still need to balance your yin-and-yang.
We’ve got you covered: we’ll add some booze to your nutrient-rich cold-pressed spicy green juice.
Plant-based friends don’t let plant-based friends drink alone. That’s a fact.


{  1st  }
Spring Rolls
Carrot, Cucumber, Cabbage, Red Pepper, Watermelon Radish, Beets, Blue Majik Spirulina-Soaked Yam Noodles, Seaweed Salad
Served with Thai Cashew Sauce, Red Pepper Chili

{  2nd  }
Chai Butternut Squash Soup
with Savory Apple Crisp

{  3rd  }
Halloumi Bowl
Quinoa Tabbouleh, Curried Falafel, Beetroot Hummus, Halloumi cheese, Hemp Heart, Grilled Lemon

{  4th  }
Carrot 3 Ways
Pistachio Dukkah encrusted Ahi Tuna, Carrot 3 Ways, Crispy Kale

{ 5th }
Acai Bowl
Strawberry, Blueberry, Banana, Acai, Coconut Milk
Topped with almond butter, honey, gluten-free granola, banana, strawberry, blueberry, apple, coconut flake, pumpkin seed, goji berry

Sunday, January 12th
4:00pm and 7:00pm seatings
$55 per person + tax and service fee

A creative organic 5-course plant-proficient menu from the culinary team behind Wilma’s in Ann Arbor.

Wilma’s Cold Pressed Juices – in a 5-course Juice Pairing, boozy or non-alcoholic. Or served a-la-carte.

Press Refresh
Apple, Coconut Water, Pineapple, Pear, Kale

Orange, Carrot, Turmeric, Lemon

Pitaya Party
Filtered Water, Ginger, Kiwi, Pink Pitaya, Agave

Spicy Green
Apple, Cucumber, Celery, Kale, Jalapeño, Lime

Almond Milk, Blueberry, Banana, Cacao, Coconut Water, Sea Salt

++ a-la-carte Wilma’s cold-pressed boozy juice, cocktails, beer, and wine

Tickets on sale now.

Give the year-round 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 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

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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