Progressive Pescatarian Wine Dinner w/Sutton Bay's Wren & MAWBY Winery

Mar 13th

frame
presents
Progressive Pescatarian
with dinner by 
Chef Adam Mcmarlin
of
Wren
and bubbly sips by
MAWBY Vineyards

Creativity is what makes us tick at frame.  Since day one we’ve tagged ourselves as curators, bringing people together and connecting food lovers from all sides of the scene who might otherwise never get the chance to meet.

Vegan, Wood Fired, Cultural Culinary Experiences.  Whatever you’re into, we couldn’t be more geeked about this wildly talented combo swinging down from Suttons Bay, a village in Leelanau County, for one Friday night of environmentally responsible food by Chef Adam Mcmarlin of Wren and bubbly sips by their Northern neighbors, MAWBY winery.

Laid-back, Unpretentious Vibes. Supremely Creative. Completely Pescatarian. Vegetables Sourced by Local Responsible Farmers and Land Stewards. Big White Wines from Little Leelanau Peninsula. Meant to be Shared with Friends.
There’s Never Been a Better Time to be Meat-less.
And by the way, Friday the 13th ~~ you’ve never looked so cool.


Menu
with
included
Mawby Wine Pairings

{   first  }
Soup & Bread
vegetable potage & sea salt fennel bread
< pairing >
MAWBY Blanc

+++

{   second   }
Wintered Carrots
Saffron Poached, Spicy Pumpkin Seed, Creme Fraiche, Shoot Salad
<  pairing  >
bigLITTLE Tire Swing

+++

{   third   }
Walleye
Glazed Parsnips, Foraged Wild Rice, Orange Butter
<   pairing   >
bigLITTLE C-3 Pinot

+++

{   fourth   }
Beets

Roasted Beets, Beet Sorbet, Hemp & Chia Seed, Raita, Lime
<  pairing  >
MAWBY Grace

+++

{   fifth  }
Chocolate Terrine
Basil Ice Cream, Hazelnut, Cocoa Nib, Red Wine Caramel
<   pairing   >
MAWBY Redd

+++

{   last   }
Wren’s House-Made Chocolate Candies


Friday, March 13th
5:30pm and 8:30pm 

$63 per person + tax and service fee

Included:
A highly seasonal menu of contemporary Northern Michigan cuisine by Chef Adam Mcmarlin of Wren and an included wine pairing by MAWBY vintners and time spent with the winemakers to learn-from and mingle. 

Additional:
By the additional glass, by the bottle, and retail bottles of bigLITTLE / MAWBY wines will be available for takeaway to enjoy all spring.
++ a-la-carte beer and frame cocktails ++

List of bigLITTLE / MAWBY wines
MAWBY Blanc
bigLITTLE Tire Swing
bigLITTLE C-3 Pinot
MAWBY Grace
MAWBY Redd


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 Monday, February 17th at Noon
Be Ready!


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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?

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.”

23839 John R Rd #2

Hazel Park, MI 48030