Taleggio (a soft Italian
cheese, comparable to
brie).
”
A University of
Michigan and Berkley
High School graduate from Huntington
Woods, Sussman said his cooking career
started “by accident” at Habonim-Dror
Camp Tavor in Three Rivers, Mich. Tavor is
the Labor Zionist-oriented summer camp
where he and Eli spent their formative years.
As the story goes, Max at around age 19
was preparing to become a counselor when
the camp asked if he could help out for a
few weeks in the kitchen. It was a perfect
match. “I loved getting to work on all the
ingredients, and I loved how it was physi-
cal and working with your hands. You can
immediately see the results of it,
” Sussman
said. In Ann Arbor, he worked his way up
the ranks at Zingerman’s Deli and Chef Eve
Aronoff’s former Eve the Restaurant.
Among his accomplishments, Sussman
was named to the 2011 Forbes magazine list
of chefs age “30 under 30.
” He was a semi-
finalist for a James Beard Rising Star Chef
Award in 2012 and selected the same year
with Eli as two of Zagat NYC’s “30 under 30”
culinary superstars. The Sussman brothers
have produced four cookbooks together and
have been several times on the Today show.
Their writing and recipes have appeared in
Food & Wine and Bon Appetit magazines,
among others.
“It’s no secret that Detroit is a real pizza
town, and Max Sussman is one of its fin-
est makers,
” said Kurlyandchik. “Max is a
cookbook author, deep culinary thinker
and community advocate, always striving to
improve the industry, himself and his won-
derful, pillow-y pizza dough — so it is our
absolute honor to have him working Frame’s
own brick oven for a special weekend.
”

COURTESY OF FRAME

Max
Sussman

Wood-Fired Dinner and Wine
5:30-10 p.m. Friday and
Saturday, Nov. 11 and 12
Wood-Fired Brunch and Cocktails
11 a.m.-4 p.m. Sunday, Nov. 13.
Frame is offering an a la carte,
order-as-you-please menu on
each date. The offerings on
Friday and Saturday will include
a variety of snacks, salads
and pizza pies. Sunday will

feature Sussman’s wood-fired
pizza brunch. Reservations are
recommended, but a number of
tables will be held back for walk-
ins if none are available online.
Place-holding reservations are
taken with a credit card at www.
framehazelpark.com for $25,
plus a $3 deposit, per person.
For questions, contact hello@
framehazelpark.com.

PizzeriaVino: A Wood-Fired Pop-Up by
Chef Max Sussman’s Pizza Replicator

A variety of
pizzas will be
available during
the pop-up event.

Frame
23839 John R
Hazel Park, Mich. 48030
No public phone
www.framehazelpark.com

NOVEMBER 10 • 2022 | 43