9/9 Guest Chef Dinner with Saga

Frasca Food and Wine is honored to welcome Chef Charlie Mitchell of New York City’s Two-Michelin starred Saga for a one-night-only guest chef dinner - a collaboration that bridges culinary excellence from east coast to mountain west.

Frasca Food and Wine is honored to welcome Chef Charlie Mitchell of New York City’s two-Michelin-starred Saga for a one-night-only guest chef dinner - a collaboration that bridges culinary excellence from the East Coast to the Mountain West.

Charlie Mitchell’s path to becoming one of America’s most exciting chefs is as compelling as the dishes he creates. Born and raised in Detroit, he found his passion for cooking not through a grand plan, but through the joy and camaraderie of working in kitchens. He honed his skills through rigorous training, including time at New York’s Eleven Madison Park and San Francisco’s Benu, before landing at Clover Hill in Brooklyn Heights. There, he made history as the first Black chef in New York City to earn a Michelin star, and the only Black chef in America to earn both a Michelin star and the Michelin Young Chef Award in the same year.

Now Executive Chef and Partner at Saga - perched on the 63rd floor of the iconic 70 Pine Street in Manhattan’s Financial District - Mitchell continues to make waves. His cuisine at Saga is rooted in European technique but shaped by a mosaic of global influences, including flavors from his childhood, travels abroad, and New York’s cultural melting pot. For Mitchell, cooking is as much about storytelling as technique; he’s driven by the desire to spark conversation and create food that resonates emotionally with guests rather than simply impressing them.

We’re beyond excited to share Frasca’s kitchen and dining room with Chef Mitchell and the talented Saga team for this special evening. The evening will be one seating at communal style tables for just 50 guests. It’s a rare chance to experience the creativity and spirit that define Saga, and we can’t wait to welcome them to Frasca.

First Course

Madai, crème fraîche, dill, espelette

Second Course

Hamachi crudo, spicy tomato, basil, melon

Third Coures

Hokkaido scallop & uni, vadouvan, turnip, summer squash

Fourth Course

BBQ dry-aged beef, egg yolk, plum, goat cheese

Dessert

Apricot, coconut, honey

Due to the nature of the event, we are only able to accommodate gluten-free, dairy-free and vegetarian dietary modifications.