Nashville Chef Brandon Frohne to Showcase Family Food Journey at James Beard House

Nashville Chef Brandon Frohne to Showcase Family Food Journey at James Beard House
Executive chef of Mason’s heads to New York City for second James Beard House dinner ‘Nourishing the Past’

NASHVILLE, Tenn. (Jan. 13, 2015) — Chef Brandon Frohne of Mason’s at the Loews Vanderbilt Hotel will helm the kitchen of the acclaimed James Beard House and draw on his family heritage to create a unique dinner titled “Nourishing the Past” on February 21 at 7 p.m. in New York City.

The dinner will explore his grandparents’ European roots and the story of their journey through Germany, Sicily, Bulgaria, Switzerland and Canada, which ultimately shaped his family’s food heritage and influenced Frohne’s approach to Southern cooking.

“Over the past year, I’ve been inspired by my heritage and the culinary traditions and influences that have been passed down through my family,” said Frohne. “I wanted to bring that inspiration to life by sharing the story of my grandparents through food, drawing on their experiences and the countries they lived in to tell our family story.” He added, “For me, this menu is the ultimate expression of my passion for food and the heart and soul behind it.”

The tasting menu takes diners on a journey, starting with his grandfather’s experiences in WWII of repeatedly escaping enemy capture and caring for his mother in war-torn Germany, continuing with his grandmother’s childhood in Bulgaria and early adult life running a bed and breakfast in Switzerland, and ending with their own love story of meeting in Canada and falling in love over pie and coffee dates.

Chef Brandon Frohne, Mason’s


Sweet Potato Hoecakes
Duck Confit, Cabbage Conserva

Butternut Squash Arancini
Alba Truffles, Nduja

Swiss Chard Winter Mushroom Croustade
Chestnut Pangrattato

Pumpkin Gougères
14-Month-Aged Southern Gypsy Ham, Apple Mostarda


Escape Artist & the Sea (Tunisia/Sicily 1938)
Djerba-Style Prawns with Harissa, Preserved Lemons, Tomatoes, Mediterranean Sea Water

Pfifferlinge & Pflaumen (Germany 1940)
Semmelknodel with Chanterelles, Plums, Pancetta, Herbs

Handshakes & Gypsum (Bulgaria 1943)
Lamb Guvech with Labneh, Okra, Mint

Rustico (Switzerland 1945)
Luganeca Piacenza Sausage with Floriani Red Flint Polenta, Blistered Grapes, Pickled Fennel, Crispy Hen Egg

Toronto Love Story (Canada 1954)
Apple Hand Pie with Messmör, Powdered Apple Streusel, Rosemary-Coffee Semifreddo, Roasted Coffee Beans

This is the second time Frohne has been invited to cook at the James Beard House. He treated New York diners to a New South Thanksgiving Dinner in November 2013, just seven months after opening Mason’s as executive chef.

Since then, Mason’s and Frohne have been recognized in publications including Taste of the South, Every Day With Rachael Ray, Huffington Post, Tasting Table, Nashville Lifestyles and The Tennessean, and on national TV shows including Food Network’s “Chopped” and Travel Channel’s “Chow Masters.”

For more information and to purchase tickets, visit

Nashville James Beard Preview Dinner
To celebrate his invitation to cook at the renowned James Beard House and bring his grandparents’ love story to locals, chef Frohne is sharing a special preview of his Nourishing The Past menu on Valentine’s Day at Mason’s.

WHAT: James Beard House ‘Nourishing the Past’ Preview Dinner
Brandon Frohne presents 5-course tasting menu plus wine pairings for Nashville diners

WHEN: Saturday, February 14
Seatings at 6:30 p.m. and 8:30 p.m.

WHERE: Mason’s at Loews Vanderbilt Hotel
2100 West End Avenue
Nashville, TN 37203

COST: $75 per person plus tax and gratuity. Wine pairings included.
Reservations are required and can be made by calling (615) 321-1990

About Mason’s and Mason Bar
Led by award-winning executive chef Brandon Frohne, Mason’s offers a menu of seasonal, Southern-inspired cuisine that explores the traditions of Appalachian foodways with a modern, European execution using the freshest ingredients possible. Located in the Loews Vanderbilt Hotel, Mason’s serves
breakfast, lunch and dinner in an environment reflective of classic Southern warmth with the freshness and energy of Music City. Mason Bar, illuminated by a Mason jar chandelier, features an extensive selection of beer, wines and spirits, with emphasis on craft cocktails, local breweries and a South-meets-street-food inspired bar menu. 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. For more information, visit or call (615) 321-1990. Mason’s and Mason Bar are located at 2100 West End Ave., Nashville, Tenn., 37203 at the Loews Vanderbilt Hotel, complimentary validated valet provided. 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 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.