An Uzbekistan Plov Feast with “Sunshine Girl” Dildora Muzafari & Mark Kurlyandchik

Sep 26th

An Uzbekistan Plov Feast
“Sunshine Girl” Dildora Muzafari
Mark Kurlyandchik
with wines paired by
frame’s Sommelier
Sean Crenny
cocktails by
frame’s mixtress
Jaz’min Weaver

There’s an old saying in Uzbekistan: “Plov is love,” and hospitality is the most important law in Uzbek life.

Clear your calendars frame family… as next up on the frame turntable comes a traditional Uzbekistan Plov Feast hosted by frame favorite food writer, Mark Kurlyandchik.
Join us as we learn about the Central Asian country’s rich culture and taste our way through a feast built around its national dish: PLOV.

Mark writes: “That simple message — ‘plov is love’ — is delivered via a mound of cumin-perfumed rice, oil-slicked with carrots and hunks of lamb and always hiding a whole head or two of garlic. The dish found its way into homes, hearts, and stomachs across the former Soviet Union, where it became a staple on dinner tables, providing a kind of nourishment synonymous with a mother’s love even though the leanest years of Brezhnevian Stagnation.”

There’s another Uzbek saying:
“A Poor Man Eats Plov. A Rich Man Eats Only Plov.”
In 2016, UNESCO formally recognized Uzbekistan’s plov culture and tradition as an Intangible Cultural Heritage of Humanity. And yet, those of us who grew up eating plov in post-Soviet households and know its contribution to humanity intimately would have to cook it ourselves. Or drive to Chicago to indulge in all its nostalgic glory. Simply put, plov’s essential message has been largely absent from the Detroit-area dining scene…until now, of course!

Prepare to meet Dildora Muzafari, a Detroit tour guide and author whose new memoir, Sunshine Girl: My Journey from the Soviet Orient to the Western World, details her incredible life story growing up in a conservative Uzbek household in Tashkent, breaking free of its cage-like traditions for forbidden love, and crossing the Iron Curtain to escape the shackles of communism.

Written in plain English of someone who speaks five languages, Sunshine Girl provides a clear-eyed view into a Soviet-era Uzbekistan teeming with spice markets and bountiful fruits, and a window into a culture still unknown to many outside of it (even those of us who grew up eating its national treasure).

Straight from the frame kitchen…
Serving Plov and Lots of Love.
Uzbekistan, frame-style.

Uzbekistan PLOV Menu 

{{  welcome }}
Uzbek-style Samosa: Baked Pastry Dumpling filled with Pumpkin

{{   then  }}
Hand-Rolled Noodles and Shredded Beef, served cold

{{   the main event  }}
Dildora’s Tashkent-style Plov* & Achichuk
Plov (called “osh” in the Uzbek language) is the national dish of Uzbekistan. There are around 200 varieties of this meal and every city and even family has its own special plov recipe, though Tashkent and Samarkand are the most famous plov cities. We will serve the style typical of Tashkent using Dildora’s family recipe, with rice, lamb, carrots, barberries, and a blend of spices, accompanied by a typical Uzbek achichuk (tomato & onion) salad.

{{ Uzbekistan Sweet Ending  }}
Seasonal Fruits & Kora-Choy
Dessert is uncommon in Uzbekistan. Instead, meals end with a bounty of Seasonal Fruits and Tea Service.

++ Chefs are kindly requesting no dietary changes to this dinner menu ++

Sunday, September 26th &  October 10th
Parties of 1 to 6
4pm & 7pm
$62 per person + fees + taxes

Option #1
Socially distanced outside patio seating @ frame

Option #2
Socially distanced inside seatings @ frame
Parties of 1 to 6

A Traditional Plov Feast by “Sunshine Girl” Dildora Muzafari & Mark Kurlyandchik

A Perfectly Paired Wine Pairing
by frame’s Sommelier and Wine Director Sean Crenny.
Gorgeous bespoke cocktails by mixtress Jaz’min Weaver.

A Personally Signed copy of Sunshine Girl: My Journey from the Soviet Orient to the Western World by Dildora Damisch

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, and walking around the building but can be taken off once seated. booking parties of six to dine in our new frame format; preserving the uniqueness of the frame experience while staying extremely conscious of the role we play in minimizing the spread of coronavirus. 

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With an ever-changing line-up of chef residencies, wine workshops, chef-taught cooking classes, food and film collaborations, book dinners, cocktail masterclasses, summer school, 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)
the frame dining room (sold for 1-6 guests)

Looking to book more than 8 for a celebration, email us here and let’s host a little party together!

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Tucked quietly behind FRAMEbar, frame is a revolving creative hub, home to a carefully curated programs of chef residencies and all round awesome experiences. 

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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!”

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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.”

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