An Old World Beer Hall Dinner
Ferndale’s Urbanrest Brewing
and Dinner by
Chef Michael Barrera
“Belgian Ale Steamed Mussels. English Bread Pudding. German Pilsner Malt, Zippy Czech Saaz Hops.” However, we try to describe this next up frame experience. Touches of England, Germany, and Belgium…Errrr, know this… It’s the latest labor of love from Advanced Cicerone, Zach Typinski’s, Urbanrest Brewing and Chef Michael Barrera in a shrine to the most marvelous of things:
People who are madly in love with fermentation, all things yeasty, urban farmhouse ale, locally brewed kombucha, and warm comfort food on a Friday night.
Read on. If this pairing doesn’t brighten up these cold and dark wintry evenings, we don’t know what will.
( 01 )
Czech Style Potato Pancake, Caraway, Sauerkraut, Dill, Sour Cream
Crystal & Gold 5% – Golden Ale
Made with Pilsner malt, wheat, oats and rye. Doughy pils malt aroma, delicate cracker, brisk and snappy finish.
( 02 )
ALE STEAMED MUSSELS
Caramelized Leeks, Smoked Bacon, Garlic, Butter
Agree to Disagree 6.4% – English IPA
Made with British pale and caramel malt. Fermented with a blend of two English ale strains. Earthy orange marmalade, floral honey, toasty pale malt character. Dry and crisp.
( 03 )
BRAISED BEEF & WINTER VEGETABLE PIE
Short Rib, Celery Root, Carrot, Mushroom, Puff Pastry
ENGLISH DARK MILD – 4.9%
Made with English Pale, Chocolate and Specialty Caramel Malts
Ladyfinger biscuits, toasty caramel with a balanced sweet, dry finish.
( 04 )
Austrian Pork Sausage, Emmentaler Cheese, Whole Grain Honey Mustard
Braised Red Cabbage, Split-Top Bun
AN AFTERNOON IN BAVARIA – 7.2%
Pale Weizenbock. Made with German Pilsner Malt, Red Wheat, and Weizen Ale Yeast
Fresh bread crust, soft wheat, complex clove, banana with mild warmth
( 05 )
CARAMELIZED APPLE BREAD PUDDING
Maple Vanilla Creme Anglaise, Toasted Almonds
SEEDS OF REFLECTION VOL 2 – 7.2%
Abbey Style Amber Ale. Made with Belgian Pilsner, Wheat, Specialty Caramel Malts and Organic raisins.
Notes of dried fig and plum skin, caramelized bread with subtle spicy clove.
Friday, February 21st
5:30pm and 8:30pm
$50 per person + tax and service fee
5 courses of Old World winter fare pairing with paired Urbanrest Beers.
++ Chef is requesting no dietary changes to his menu++
Really Cool Urbanrest Swag and Growlers.
++ a la carte additional beers, Urbanrest house-made kombucha, wine, and frame cocktails ++
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
Tickets on sale now.
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.”