Vegan Eat + Drink Week with Chef Experiences from L.A., San Francisco and Brooklyn

Mar 3rd - Mar 6th

frame
presents
Vegan Eat + Drink Week
with chef experiences from
Maneatingplant // Los Angeles
Reina Montenegro // San Francisco
Shenarri “Greens” Freeman // Brooklyn

LA-based VegOut Magazine’s mission is to celebrate a kinder, healthier planet and serve as change advocates for individuals looking to reduce consumption of animal products or transition to a plant-based diet.

Frame’s mission is to create extraordinary food, wine + cocktail experiences and play host to a line-up of experts in their field who share in our philosophy on what eating out should be.
Amazing cooking, friendly service, a relaxed environment, and a personal chef experience from one table to the next.

Marry these two mission statements and we’ve curated March’s VegOut. A Vegan Eat + Drink Week.
Chef experiences over 4 consecutive nights. Bringing 4 completely different vegan dinner party experiences.
With plant-based dishes that are indulgent and approachable.
By passionate people from some of our favorite cities, right here at Frame.

Mark Your Calendars and Prepare To Meet:
Chefs Candice Tzeng and Phil Kwan of MANEATINGPLANT from Los Angeles
Reina Montenegro of San Francisco
and
Shenarri “Greens” Freeman traveling in from Brooklyn,
where she is executive chef at Cadence New York

Add on organic, biodynamic wines chosen by Sean Crenny
and botanically infused cocktails that explore earthy, fruity, vegetal, and floral flavors by mix’tress Jaz’min Weaver…

And we have a wholly plant-based Frame Takeover
Exploring the vegan side of Taiwanese, Filipino, and Southern Soul Food…through the lens of health and sustainability.

Call Us Biased: But We’re Already Jonesing Over Every Single Chef Night.


Frame’s VegOut
Vegan Eat + Drink Week
March 3, 4, 5, 6
$68.00 per person + fees + tax


Thursday, March 3rd
5:30pm and 8:30pm

Chefs Candice Tzeng and Phil Kwan
of
MANEATINGPLANT, Los Angeles

VEGAN
TAIWANESE
MENU

Char Siu Lettuce Wrap

XO Turnip Cake

Sichuan Wontons

Garlic Noodles

Hojicha Tiramisu


Friday, March 4th
5:30pm and 8:30pm

Chef Reina Montenegro
of
Chef Reina, San Francisco

VEGAN
FILIPINO MENU
NIGHT #1

Lumpia Shanghai
Mini “Meat” Spring Rolls Served with a Sweet and Sour Sauce

BBQ Skewers
Skewered Marinated Vegan Pork Slices Marinated in a Calamansi-Soy and Tomato Sauce
and Charred to Perfection Served with a Cucumber Salad

Sizzling Sisig
Grilled Mushrooms, Tofu, Bell Pepper Marinated in Vinegar and Herbs Served on a Sizzling Platter

Caldreta
A Filipino-Style Pot Roast of Mock Beef and Vegetables, Slow Stewed in Hearty Tomato Sauce

Garlic Rice
Garlic Infused Steamed Rice

Leche Flan
Chef’s Famous Eggless Custard with Caramel Sauce


Saturday, March 5th
5:30pm and 8:30pm

Chef Reina Montenegro
of
Chef Reina, San Francisco

VEGAN
FILIPINO MENU
NIGHT #2

Vegetable Lumpia
Spring Rolls Served with Sambal, Vinegar, and Spices

Lechon Kawali
Crispy Mock Pork Belly Marinated in Vinegar and Herbs

Sizzling Sisig
Grilled Mushrooms, Tofu, Bell Pepper Marinated in Vinegar and Herbs
Served on a Sizzling Platter

Laing
Fragrant Taro Leaves Slow Cooked in Coconut Cream, Chilis, and Ginger

Garlic Rice
Garlic Infused Steamed Rice

Turon
Thinly Slices Bananas, Dusted with Brown Sugar, Served with Coconut Ice Cream


Sunday, March 6th
4:00pm and 7:00pm

Chef Shenarri “Greens” Freeman
of
Cadence, Brooklyn

VEGAN
SOUTHERN SOUL FOOD
MENU

Leek Potato Soup
Rosemary, Thyme, Smoked Paprika

Collard Green Wraps
Hickory Smoked Maiitake, Aleepo, Onion Demi-Glace

Stewed Tomatoes
Garlic Confit, Chickpea Miso, Maple Buttermilk Cornbread

Southern Fried Lasagna
Red Wine Bolognese, Pine Nut Ricotta, Spinach

Poached Pears
Oat Crumble, Lavender Chantilly, Pomegranate Jus


Included:
2-hour vegan dinner party experiences each evening
with time spent with each chef + custom seasonal menus by

MANEATINGPLANT from Los Angeles
Reina Montenegro of San Francisco
and
Shenarri “Greens” Freeman of Brooklyn

Additional:
A Perfect Beverage Pairing by frame’s Sommelier and Wine Director Sean Crenny.
Plant packed elixirs by frame’s mixtress Jaz’min Weaver that explore earthy, fruity, vegetal, and floral flavors.

Seating Option #1 (Yurts @ frame)
parties booked for 6 guests per yurt

Seating Option #2
Socially distanced (inside) seatings @ frame
Parties of 1 to 8


Give the gift of frame and FRAMEbar
A Frame gift card unlocks a guarantee from us that whatever your friends and loved ones end up choosing it promises to be pretty damn awesome. Purchase an eGift or mail a physical gift card HERE

Looking to create a March VegOut Party with more than 8 guests?
Let’s chat here


Tickets on sale now

Please choose:
the yurts @ frame (one price for up to 6 guests)
or
the frame dining room (sold singularly for 1-8 guests)


Private Events

For Memorable Parties & Events
We're ready to make your next event extraordinary. Tell us more...

What is Frame?

Tucked quietly behind FRAMEbar, 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?

Megan

“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.”

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