Chef Brandon Frohne Plans Two Pop-Up Suppers



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  • Chef Frohne-Powered by coffee and Red Bull
By day, Chef Brandon Frohne works at a Mt. Juliet retirement community called Rutland Place. There he and his sous chef Johnathan Humphrey prepare daily meals of Southern comfort food for the home's residents, but he is not completely challenged by that menu. His mind is constantly turning with ideas for new dishes based on both classic and new techniques — the kind that might not be the most appropriate for seniors who don't pore through cookbooks and food magazines or spend their days watching the Food Network.

As an outlet for his creative fires, Frohne participates in many culinary competitions. He's won the People's Choice two years running at Savor Nashville, second place at the International Biscuit Festival in Knoxville and nabbed $1500 at the World Food Championships in Las Vegas last year. But he still yearns to share his food with more than just a few judges at a time.

So he has created a new entity called Forage South, with his friend James Todd, to present pop-up restaurant and secret supper events for the general public. They've partnered with Jon and Lindsey Yeager of PourTaste to provide the libations for his dinners.

Their first dinner of 2013 will be on Saturday, Jan. 19 at 7 p.m. at an undisclosed private location. They'll be serving a three-course seasonal menu with beverage pairings included. Dress code is sharp casual, and the suggested minimum donation will be a bargain at $30 per person or $50 per couple. Here's the proposed menu:

Bone Marrow
Sweet Onion Jam, Red Wine Lacquer, Gremolata, Country Bread

Fried Chicken Terrine
Brown Butter Turnip Purée, Frothed Thyme Mustard Jus, Pork Lard Crispy
Collards, Plum Agradolce

Pumpkin Beignets
Salted Buttermilk Caramel Ice Cream, Ginger Sabayon, Smoked Pumpkin Seed

If you're interested in attending, email with the number and names of people in your party. Since there are only 18 seats available for each dinner, it's first come, first served, but Frohne will also select two names randomly off the waiting list for the final seats at the table. Attendees will be emailed the final details and location prior to the event.

While competing in all the events, Frohne has developed a fairly long list of chef friends from across the country. Together, several of them have developed yet another concept for a secret supper series which they are calling Antebellum Tonic. (I'm thinking Brandon could be a good resource for new bands looking for names.) They hope to take this supper club on a 10-city tour that will kick off with an invitation-only event in Nashville on Jan. 25 at an undisclosed location.

Since this event is not open to the public on this first go around, they will be shooting video to share the concept with other towns. Their hope is to showcase the unique ingredients, chefs and culinary traditions of each town that they visit, so Nashville should be a great place to kick it off.

The roster of participating chefs and food personalities is impressive:

Ben Vaughn (Food Network, White Oak Kitchen, Brewed to Serve)

Brandon Frohne (Forage South)

Scott Shackleford (Sotto Sotto, Fritti Fritti Atlanta)

Jeff Henderson (Food Network's The Chef Jeff Project)

Emily Ellen (Food Network)

Simon Majumdar (Food Network)

Eric Greenspan (Food Network)

Justin Fox Burks & Amy Burkes (

Chris Hanmer (Top Chef)

Jon & Lindsey Yeager (PourTaste)

Hopefully, with this sort of high-powered talent behind the event, it will take off and our fair city will rate a future visit that can be open to more attendees and fans.

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