An Australian Dinner with New Zealand Wines

Dedicated wine dinners are one of our favorites to produce.
At frame we love embracing new tastes and textures, bringing you together to dine communally and make new friends.

For this early March dinner we’re weaving together Chef Rebecca LaMalfa’s love and knowledge of cooking for an evening highlighting the beauty of Australian flavors with local ingredients and a pairing of New Zealand wines to bring together an evening of lingering and experience.

California native, Chef Rebecca LaMalfa draws her farm-to-table ethics from growing up on a Chico farm, honing her ambitious but balanced dishes by taking seasonal ingredients and treating them in the most thoughtful way possible. With a dual degree in culinary and pastry from the Culinary Institute of America, she’s worked under the tutelages of chefs from the likes of Michael Mina and Gregory Pugin. Rebecca opened Chicago’s Trenchermen ( one of Bon Appétit ‘Top 50 Best Restaurants) and appeared as the brilliant brunette on “Top Chef’s” Season 12. But more importantly … she now adds new mother to her wall of fame, with the very recent birth of Finnegan Thomas Lents, with her husband Thomas Lents of The Foundation Hotel.

We’re only preparing one seating each night…on purpose….so we can all gather and linger a little longer for this wine dinner experience as our wine director and sommelier, Bryan Lamorena and Anthony Allport of Whanau Imports will be table-side to learn from, indulge with and interact with these very special wines.

Retail bottles will be available for take home or cases will be available a few days later to relive your New Zealand experience well into the spring.

Menu with included Wine Pairings

{ first course }
Red and Yellow Beets
Black Pepper Whipped Goat Cheese, Pickled Peppers, and Hazel Dukka

{ pairing one }
Decibel Sauvignon Blanc, Hawke’s Bay 2017

+++

{ second course }
Potato Leek Soup
With Garlic Saffron Mussels

{ pairing two }
Chill Rosé, Hawke’s Bay 2017

+++

{ third course }
Crispy Sunchokes , Mushrooms A La Greque
With Celery Root and Dijon Creme Friache

{ pairing three }
Paritua Pinot Noir, Central Otago 2014

+++

{ fourth course }
Morrocan Spiced Lamb Ragu
Sweet and Sour Eggplant Caviar and Herb CousCous

{ pairings four }
Decibel Malbec, Gimblett Gravels 2017 and Stone Paddock Syrah, Hawke’s Bay 2015

+++

{ little sweet finish }
Afghans Cookies with Hokey Poky Ice Cream

March 1st and 2nd
6:30pm each night
(to linger a little longer over the dinner and savor the wine)
$65 per person + tax and service fee

Included:
A highly seasonal menu of contemporary Australian cuisine with a wine pairing by frame’s resident wine director and sommelier, Bryan Lamorena, Anthony Allport of Whanau Imports and Joe Grimley of Woodberry Wines

Additional:
By the additional glass, by the bottle, and for retail take away by the bottle or cases to pick up a few days later

Decibel Sauvignon Blanc, Hawke’s Bay 2017
Chill Rosé, Hawke’s Bay 2017
Paritua Pinot
Noir, Central Otago 2014
Decibel Malbec, Gimblett Gravels 2017
Stone Paddock Syrah, Hawke’s Bay 2015

Tickets on sale Monday, February 4th at Noon.
Be Ready!