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

