Summer Vegan Phyllo Dough Workshop with Amber Poupore of Cacao Tree

Jun 9th

frame (academy)
A Plant-Based Workshop: Summer Vegan Phyllo Dough
Amber Poupore
Cacao Tree

At frame, we are always searching for new manners in which to nourish our bodies in ways that are not only flavorful but that makes us feel good too. This two-hour workshop switches gears to summer and focuses on working with Vegan Phyllo Dough with Amber Poupore of Royal Oak’s Cacao Tree.  In this course, Amber teaches us two recipes: one savory with Spanakopita (spinach pie) with Cashew Feta Filling and one sweet: Vegan Strawberry Turnovers with Rhubarb-Lemon-Thyme jam.

With summer produce in abundance, she’ll help us identify how to create beautiful and bountiful meals matching our summer moods.

Tuesday, June 9th
$67 per person + tax and service fee
Each workshop is limited to 25 guests

A two-hour Plant-Based Phyllo Dough workshop focusing on Summer Fillings with Amber Poupore. Snack during class and take home the printed recipes.

++ a-la-carte beer, wine ++ frame cocktails

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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.

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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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Hazel Park, MI 48030