Chef Brandon Frohne of Mason’s Prepares Thanksgiving Dinner at New York City Culinary Establishment
NASHVILLE, Tenn. (Oct. 2, 2013) — Chef Brandon Frohne and the team behind Mason’s at the Loews Vanderbilt Hotel are pleased to announce the great honor of his invitation to cook at the world renowned James Beard House for a New South Thanksgiving Dinner on November 28 at 7p.m. in New York City.
Opened in the summer of 2013, Mason’s is a Southern brasserie serving breakfast, lunch and dinner to Nashville residents and guests of the Loews Vanderbilt Hotel. Chef Frohne leads the kitchen at Mason’s, combining his background in Southern cuisine with classical culinary techniques to offer a unique approach to classic American dishes.
From Music City to Manhattan, chef Frohne plans to transport the same approachable and forward-thinking Southern cuisine of Mason’s to the historic dining room of the James Beard House. Sample dishes from the chef’s New South Thanksgiving menu include Carolina Rice Arancini (Pickled Shrimp, Peanut Romesco, Bottarga), Smoked Squab (Heirloom Carrot Whip, German Eikhorn, Maitake, Root Beer Leaf, Burnt Onion, Salt Roasted Beet) and Brussels & Cheek (Grassfed Beef Cheek, Blis Maple-Kumquat Gastrique, Hominy, Fermented Brussels Kimchee).
“I hold this opportunity with the James Beard House very close to the heart,” said Frohne. “It has been my longtime dream to cook on this platform where so many of the finest culinary minds have been.” He added, “I look forward to bringing some Southern flavor to the James Beard House and sharing this special meal on one of the biggest culinary days of the year.”
Frohne, whose inventive culinary creations and underground pop-up dinner club Forage South have made him a fixture of local Southern foodies and national food writers alike, has a culinary resume spanning more than 10 years in positions such as chef de cuisine at top Zagat-rated Six Tables Fine Dining at the Peninsula Inn & Spa in St. Petersburg, Fla., winery chef at AAA Four Diamond-rated Chateau Elan Winery & Resort in Atlanta, and executive sous chef at Nashville’s Bluegrass Yacht & Country Club.
Under his guidance, Mason’s has been recognized by Southern Living, Garden & Gun, The Local Palate, The Tennessean, Nashville Lifestyles and more. In addition, his dishes have been featured in numerous local and national culinary challenges winning awards including People’s Choice Award at the 2011 and 2012 Savor Nashville Chef Challenges, Semi-Finalist in the 2012 World Chef Challenge and Runner-up in the 2012 International Biscuit Festival.
The New South Thanksgiving Dinner at the James Beard House will consist of three passed hors d’oeuvres and a five-course tasting menu with wine pairings. For more information and to purchase tickets, visit www.jamesbeard.org. Full menu follows:
A NEW SOUTH THANKSGIVING AT THE JAMES BEARD HOUSE
Chef Brandon Frohne, Mason’s
PASSED HORS D’OEUVRES
Deviled Farm Eggs
Heritage Pork Belly Marmalade, Mustard Seed Caviar
Spiced Sweet Potato-Walnut Biscuits
Blackberry Mostarda, Speck
Carolina Rice Arancini
Pickled Shrimp, Peanut Romesco, Bottarga
Foie Gras Marshmallow, Pickled Apple, Crisp Sage, Peanut Butter Espuma
Heirloom Carrot Whip, German Eikhorn, Maitake, Root Beer Leaf, Burnt Onion, Salt Roasted Beet
Brussels & Cheek
Grassfed Beef Cheek, Blis Maple-Kumquat Gastrique, Hominy, Fermented Brussels Kimchee
Heritage Turkey “Dindon Roulé”
Frohne Family Bäckerei Bread, Sweet Potato Bubespitzle, Cider Braised Chard, Tennessee Truffle, Giblet Jus
Olive & Sinclair White Chocolate-Pumpkin Cremeux
Vanilla Chestnut Beignet, Cranberry Conserva, Espresso Salt
About Mason’s and Mason Bar
Mason’s is a Southern brasserie infused with modern creativity and locally-sourced seasonal ingredients. Award-winning executive chef Brandon Frohne approaches contemporary American and European cuisine with energy, while honoring ingredients of quality and paying respect to the origins of Southern cooking. Mason Bar, illuminated by a Mason jar chandelier, features an extensive selection of beer, wines and spirits, with emphasis on Tennessee whiskey and Kentucky bourbon. Mason’s is open Monday through Sunday for breakfast from 6:30 – 11 a.m., lunch from 11 a.m. – 3 p.m. and dinner from 5 – 10 p.m. Mason Bar is open Monday through Thursday from 11 a.m. until midnight, Friday through Saturday from 11 a.m. – 1 a.m. and on Sunday from at 10 a.m. – 10 p.m. Mason’s and Mason Bar are located at 2100 West End Ave., Nashville, Tenn., 37203 at the Loews Vanderbilt Hotel. For more information, visit www.masons-nashville.com. Stay connected through Twitter and on Facebook. For updates from chef Brandon Frohne, follow him on Twitter.
About Loews Vanderbilt Hotel
Located in Nashville’s exclusive Midtown, Loews Vanderbilt Hotel offers a contemporary yet comfortable escape in the heart of Music City. Renovated in 2013, the hotel features 340 rooms, including 14 well-appointed suites, and modern, tech-savvy gathering spaces to do business or casually mix and mingle. Our Southern brasserie-style restaurant, Mason’s, offers traditional Southern dishes with a French twist, while our rustic, public house-style bar, Mason Bar, serves local beers, wines and spirits in a casual cool setting. Just one mile from the famous Music Row and within walking distance of Vanderbilt University, Loews Vanderbilt Hotel boasts an ideal location to experience one of the country’s most popular destinations
About the James Beard Foundation
Founded in 1986, the James Beard Foundation’s mission is to celebrate, nurture, and honor America’s diverse culinaryheritage through programs that educate and inspire. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts, instilling in them the value of wholesome, healthful and delicious food. Today the Beard Foundation continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships for culinary students, publications, chef advocacy training, and thought-leader convening. The Foundation also maintains the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. In September of 2012, the Foundation launched the Diplomatic Culinary Partnership with the U.S. Department of State’s Office of Protocol and helped create the American Chef Corps as a way to champion American chefs abroad, promote American food products and foster an interest in American culinary culture and history through international programs and initiatives. For more information, please visit jamesbeard.org. Find insights on food at the James Beard Foundation’s blog Delights & Prejudices. Join the James Beard Foundation on Facebook. Follow the James Beard Foundation on Twitter and Instagram.