Samesa Sundays - February Dinner with Chef Max Sussman  Frame & FRAMEbar > Samesa Sundays – February Dinner with Chef Max Sussman 

Dinner One of Samesa Sunday’s brings us the first dinner of our three-part culinary series curated with inspiring Sunday menus, by James Beard Award-nominated Chef Max Sussman , recognized in Vogue, The New York Times and Food & Wine Magazine. The idea for Season Tickets is to further create a sense of togetherness and tradition, allowing frame to be a space to experience the worlds’ oldest act of community: sharing a meal. Our intention is to create an opportunity to dine communally on Sundays with friends, family, and strangers, removing the ” fuss” of entertaining and bringing back the nostalgia of Sunday Supper with friends. We welcome Max Sussman to our frame tables with a meal perfectly balanced between creation and nurture centered around family-style Smoked Ras al Hanout Lamb Shoulder with Beet-Horseradish Tzatziki finished with homemade honey cake and tahini-honey ice cream. Imparting a sense to break the rules and sit communally with joyful mixed crowds, we toast to the meals and share an opportunity to draw ideas from each other. Perhaps like the Sundays, you grew up with-but these with a new slant.

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February Menu {  01  } Samesa Tostada Pickled Mackerel and Labneh Crema {  02  } Lentil Soup Yuzu Koshu, Koginut Squash, and Cilantro {  03  } Main Course Smoked Ras al Hanout Lamb Shoulder with Tabbouli Tiger Salad and Beet-Horseradish Tzatziki with Lots of Sides to Share Pumpernickel Pita Purple Cabbage Salad with Caraway Seeds Apples & Tahini-Miso Dressing Vinegary Potato Salad with Mustard Seed and Turmeric Red Zhug Russian Dressing {  04  } Honey Cake Tahini-Honey Ice Cream and Sesame Brittle

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